Preserved fish, fresh coconut cream, wild ginger, shallots, lemongrass, kaffir
lime rind, kaffir lime, spur chilis.
Boil the preserved fish, then filter
it. Keep the soup, leave the bones. Put in the coconut cream, then put on heat.
Coarsely cut lemongrass in pieces, then crush it and put it into the soup. Tear
the kaffir lime rind and put it in the soup. Simmer until the soup becomes thick,
then add finely chopped wild ginger. When the soup is well simmered, add on
the chopped shallots.
Add spur chilies and yellow chilies. Add the hot chilies if preferred spicy.
Add salt if preferred salty.
Add kaffir lime juice into thick, well-simmered soup just to get some fragrance,
not sour flavor. Put in a cup for serve. Do not serve lemongrass and kaffir
lime leaves. Serve only the simmered preserved fish soup and chilies. The soup
must be thick so that we can use a piece of cucumber to dip it.
Side dish fish
A whole Roasted catfish,
not spread, fried again to prevent stench.
Side dish salads
All kinds of eggplant, cucumber,
Java plum leaves, olive leaves, Shorea flower, the lead tree leaves (Acarcia),
Ipomoea, Hydrocotyle, other aquatic herbs, Mango leaves, and other kinds of
vegetables as preferred.
(Mom Luang Nuang Nilruttana. 2537 B.E: 114,129-130)
Translator : Aketawan
6 Oct 2002