Pork (used instead of the snapping turtles meat). Softened pork skin, all hair
removed, diced in bite sizes. Dried chilies, galanga, lemon grass, kaffir lime
skin, shallots, garlic, coriander seeds, cumin seeds, kaffir lime leaves, spur
chilies, Ma Uek cut in 4 pieces, shrimp paste, fish sauce, sugar, ripe tamarind,
and sour zalacca.
Pound all the curry paste ingredients. Only coriander seeds and cumin seeds
need to be roasted before pounding. Then fry the mixed and pounded curry paste
in cooking oil until well done and fragrant. Then fry it with prepared pork
and pork skin until the pork is well cooked. Put the mixture into a pot then
put the pot on heat. When boiled, blend it with ripe tamarind, fish sauce, and
a pinch of sugar until it satisfactorily taste sour, salty, and sweet. Add sliced
Ma Uek, Kaffir lime leaves, and spur chilies. If the curry soup is too thick,
add some more coconut milk. If sour zalacca is not available, it can be skipped.
But Ma Uek is essentially needed.
Fried dried snake head fish or salted meat torn in bite sizes. If prefer sweet, add some more sugar to make it sweet fish or sweet meat. Boiled dug egg peeled and cut in 4 pieces. These are prepared onto a dish.
( Mom Luang Nuang Nillaruttana; 1994; 240,256)
Translator : Aketawan