My trip in the south began with a feast at a friend's home, where we ate a pig whose parts made their way into curries, stir-fries and soups. No part was spared—simmered liver and intestines were first eaten by the men as a drinking snack just an hour after the pig was killed. Here, it's being butchered by the women in the family.
Jarrett Wrisley gathers traditional recipes in Nakhon Si Thammerat province in
Spicy, Fishy, Sour: Cooking in Southern Thailand.
A staff member at Koton carves a carrot. I didn't fare as well.
Jarrett Wrisley gathers traditional recipes in Nakhon Si Thammerat province in
Spicy, Fishy, Sour: Cooking in Southern Thailand.
In the center is a photograph of Koton, who came to the South of Thailand about 60 years ago and started a simple restaurant serving chicken rice and pork leg in the style of his native Hainan, China. Over the years, his business evolved into two restaurants, one very large and one smaller, serving Southern Thai and Thai/Chinese dishes.
Jarrett Wrisley gathers traditional recipes in Nakhon Si Thammerat province in
Spicy, Fishy, Sour: Cooking in Southern Thailand.
The flow of food at Koton runs through the wok stations of two cool-tempered cooks, who can easily serve 100 guests with speed and efficiency. Each of them works three woks at once. And get this, Gordon Ramsay—they treat each other nicely, too.
