RECIPES FIT FOR KINGS

The country remembered the passing of her beloved King Rama V this past weekend. Credited with bringing Thailand to meet the challenges of the modern world, he is arguably one of the most if not the most respected of Thai Kings, including the incumbent. If he were alive today he would no doubt be in the 'foodie' category. The history books have recorded how he loved to eat,, how he wrote poetry about the 'royal Thai cuisine' in his household, how he recognized chefs who produced good meals, and of course his keen interests in cooking as well. Seen here is King Rama V in a relaxed mood, complete with a cigar, while stirring his 'kaeng' or curry by the river. I understand many restaurants have this picture at the entrance, extolling the King's love of the culinary arts.

One of the dishes demonstrated is 'Mee Krob' ... 'mee' is fine noodles like 'mee hoon' in Southeast Asia, or rice vermacelli as we call it at home, and 'krob' means crispy. As the story goes, the King was on a tour of the Plu Market (a prominent venue where Bangkok citizens congregate during his time) and was attracted by a certain fragrance from cooking. On closer inspection it came from a small Chinese eatery deep frying crispy noodles. He sampled it, approved it and liked it so much he asked that this recipe be used in the Palace. To make a point, he awarded the restaurant his 'royal insignia or symbol' so patrons will recognize this as the King's choice. It is like a Michelin Star or the Royal Patent in the UK, with a seal of approval from Her Majesty QEII. I wonder if he picked up these practices from his historic, and apparently well documented European Tour in 1907. I love the stories about the King, but I can hardly find books, in English, on his reign. It must be fascinating to read. What a legend, what a super achiever, what a versatile character, and what a leader of men.

MEE KROB : Crispy Noodles
TOM KHA KAI : Chicken in Coconut Milk Soup
KAENG KA REE KAI : Chicken in Yellow Curry
KHAOW TANG NA TANG : Rice Crackers with Pork & Shrimp Dip
TOD MAN KOONG : Deep Fried Shrimp Cakes