Phrik' out with Thai flavours
A special festival brings Chef Aong from Krabi with her bag of Thai flavours.
Can you share a bit about your childhood?
My hometown is Krabi, and I was a typical girl living in a seashore town — enjoying the blue waters and also nurturing a passion for cooking.
Your inspirations?
My mother was my biggest inspiration. She cooked at large wedding at Thai monasteries or Wats.
Krabi cuisine, can you explore it’s characteristics?
Krabi’s most popular dish is fresh seafood caught by the local fishermen. My signature dish is Goon Nam Prik Pao — which has a fiery paste of chillies, garlic, shallots that accentuate any seafood dish.
What do people do wrong in Thai cooking? Any advice?
Thai food is never overdone. Fresh ingredients and cooking with a light hand are key. Sometimes, people overdo the cooking and spice.
Memories at Phulay Bay, Krabi?
I have been with the resort for the past 12 years. The resort is popular with the Thai princess who loves to indulge in the beautiful surroundings. She is very fond of Thai food and I take pleasure in serving her favourite spicy chicken.
What are you offering at the festival?
My style of cooking is inspired by South Thailand — food is balanced with dimensions of sweet, savoury and spicy. A touch of coconut cream binds it. I will be showcasing my seafood, and desserts, especially the tub tim krob, with coconut milk and water chestnut. I have used a touch of rose water in it as a finishing note, instead of pandan.
Have you been to Bengaluru before?
This is my first time to India and I am very excited. I have seen many Indian weddings at our resort and am fascinated by the rich culture and clothes that people wear here. I’d love to try the naan and curries — chicken and lamb, dal and chutneys as I love chutneys.
The Thai Food Festival is on at the Market, Ritz Carlton till September 25.