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Aleksandrs Tolkacovs
7 年前 Google に
Very delicious
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C Y Gopinath
7 年前 Google に
If you want to taste the best crab in Thailand, you need to find your way to a restaurant that can only be reached by its GPS coordinates — latitude 12.19420 N and 99.99381 E. You’ll be at a seafood restaurant called Yok Sod, along a winding country road in Pranburi, a district of Thailand’s Prachuap Khiri Khan province, barely 45 minutes by car from the popular beach resort of Hua Hin. A creek winds behind the restaurant and The ocean is visible a few hundred metres off the road; you can smell the salt in the air, but it comes blended with the teasing aromas of seafood and Thai spices.Buckets of the day’s catch — trussed blue crabs, catfish, lobsters, soft-shelled mud crabs — line the kitchen. A woman with a cleaver is presiding over the last moments of several crabs, with sharp clacks of her instrument.Dr Thacharat Muttamara, professor of Logistics at Bangkok University, worked with local crab catchers to help them set up and run Yok Sod and thus sidestep the middleman. The professor has taught his team to pick the crabs with the most meat just before they are ready to molt, when they are at their tastiest. He steams them in batches, with a sharp and failure-proof instinct for picking each one out at exactly the right moment. The recently deceased crustacean goes straight to heaven, and when you crack the shell open, creamy, sweet and savoury angels come dancing out.Try their fresh oysters. Served on a bed of spicy betel leaf, topped with shallots fried golden crisp, and dried shrimps, sweet basil leaves, and a twist of lemon. The ingredients had married quietly before I rolled them up, and broke out in joyous juicy dance as they touched my tongue.Be sure to order an oddball vegetable soup called Gaeng Som, sour because of the orange-colored spice mixture used, and sweet in a seagoing kind of way because of the small crabs that have been sacrificed to the soup.I encountered at Yok Sod, again for the first time in my life, a green sea vegetable called seablite that grows on the salt marshes along the coast. It is listed among ‘the useful, unwanted flora of Thailand’, and says it is salty enough to replace white salt in food, but what I ate was sweet, crunchy and unforgettable, stir fried with a little garlic, or tossed up with dried shrimps.
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C Y Gopinath
7 年前 Google に
If you want to taste the best crab in Thailand, you need to find your way to a restaurant that can only be reached by its GPS coordinates — latitude 12.19420 N and 99.99381 E. You’ll be at a seafood restaurant called Yok Sod, along a winding country road in Pranburi, a district of Thailand’s Prachuap Khiri Khan province, barely 45 minutes by car from the popular beach resort of Hua Hin. A creek winds behind the restaurant and The ocean is visible a few hundred metres off the road; you can smell the salt in the air, but it comes blended with the teasing aromas of seafood and Thai spices.Buckets of the day’s catch — trussed blue crabs, catfish, lobsters, soft-shelled mud crabs — line the kitchen. A woman with a cleaver is presiding over the last moments of several crabs, with sharp clacks of her instrument.Dr Thacharat Muttamara, professor of Logistics at Bangkok University, worked with local crab catchers to help them set up and run Yok Sod and thus sidestep the middleman. The professor has taught his team to pick the crabs with the most meat just before they are ready to molt, when they are at their tastiest. He steams them in batches, with a sharp and failure-proof instinct for picking each one out at exactly the right moment. The recently deceased crustacean goes straight to heaven, and when you crack the shell open, creamy, sweet and savoury angels come dancing out.Try their fresh oysters. Served on a bed of spicy betel leaf, topped with shallots fried golden crisp, and dried shrimps, sweet basil leaves, and a twist of lemon. The ingredients had married quietly before I rolled them up, and broke out in joyous juicy dance as they touched my tongue.Be sure to order an oddball vegetable soup called Gaeng Som, sour because of the orange-colored spice mixture used, and sweet in a seagoing kind of way because of the small crabs that have been sacrificed to the soup.I encountered at Yok Sod, again for the first time in my life, a green sea vegetable called seablite that grows on the salt marshes along the coast. It is listed among ‘the useful, unwanted flora of Thailand’, and says it is salty enough to replace white salt in food, but what I ate was sweet, crunchy and unforgettable, stir fried with a little garlic, or tossed up with dried shrimps.
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