Raw and green mangos sold at the market
Trishaw to the Tha Chin pier
Selling salted fish
Mahachai market
Waiting hall at the Mahachai Station
Mahachai (Samut Sakon) station forecourt
Arriving Mahachai Station
Arriving Mahachai
Exit from railway station in Mahachai
Simple housing in Banlaem
Banlaem Station
Railway station in Banlaem
Railway station kiosk
Confectioner forms a monkey figure
Confectioner doing an art job
Galerie at the Wat Chonglom main temple
Wat Chonglom in Banlaem
Statues sticked with gold plates in the Wat
Altar to sacrifice in Wat Chonglom
Statues of dignitary in Wat Chonglom
Small squid dry in natural sun light
Samlo drivers waiting for the ride of the train st…
Pomfret fish to sell
Other fresh fish market in Banlaem
Getting of the ferry in Banlaem
Ferries to the other riverside of Maenam Tha Chin…
Ferry across the Maenam Tha Chin to Banlaem
Pier station to cross the Maenam Tha Chin (river)
Dried squids, shrimps and prawns
Electricity supply
Moped traffic through the market street
Evening market in Samut Sakhon
Clock tower at the pier of Mahachai
Samut Sakhon at the Tha Chin river
Samut Sakhon Mahachai pier
View out the restaurants balcony in Mahachai
Seafood restaurant at the Mahachai pier
Freight ships in Samut Sakhon
Simple housing in Banlaem
Simple housing in Banlaem
Simple housing in Banlaem
Banlaem Monastery Wat Chonglom
Train conductor?
Train conductor?
Train conductor ready to start the drive
Dashboard in conductors cabin
Local passengers in good constitution
Train coach waiting to start at the rail platform
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See also...
Food Essen Jamar Comida Manger Mangiare
Food Essen Jamar Comida Manger Mangiare
Market stalls and street markets - Not shops, Not malls!
Market stalls and street markets - Not shops, Not malls!
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Dry fish and shrimp paste called Gkapi กะปิ
This concentrated product of finely ground fermented shrimps in sea salt has an even more compelling smell than its companion, fish sauce. There are vastly varying qualities, the odor differing accordingly. Many are undeniably foul-smelling, but there are a few brands that actually have a pleasant, albeit very powerful, roasted shrimp aroma. Many Westerners have unknowingly purchased gkapi because of its benign name, "shrimp paste," only to discover its true nature. Not having the faintest idea of what it is supposed to be like, some have tried to return the product, complaining to the store that it has rotted and spoiled.
Like fish sauce, gkapi is rich in protein and B vitamins. It is an essential ingredient in making chilli pastes and curry pastes. Just about every curry paste has a dab or two of gkapi in it. When pounded and blended in with an array of aromatic herbs and spices, its powerful smell dissipates and actually makes the entire concoction very fragrant. When cooked into food, a little bit of this concentrated paste adds a whole lot of delicious shrimp flavor. A favorite use for gkapi among Thai people is as the primary ingredient in a very pungent dipping sauce for raw or lightly blanched vegetables and fried fish, called nahm prik gkapi. Wrapped in a banana leaf and roasted over hot coals, it is then pounded in a mortar with chillies and garlic, followed by the addition of lime juice, fish sauce and sugar to constitute an intensely hot, shrimpy and limy sauce. Other ingredients may be added to make other nahm prik (chilli dipping sauces), such as tiny, bitter pea-eggplants; fried dried shrimp; cooked and chopped fresh shrimp; young green peppercorns; sour tamarind and roasted maengdah, a roachlike insect with a most unusual fragrance. Nahm prik sauces are definitely for hard-core Thai food lovers only.
Like fish sauce, gkapi is rich in protein and B vitamins. It is an essential ingredient in making chilli pastes and curry pastes. Just about every curry paste has a dab or two of gkapi in it. When pounded and blended in with an array of aromatic herbs and spices, its powerful smell dissipates and actually makes the entire concoction very fragrant. When cooked into food, a little bit of this concentrated paste adds a whole lot of delicious shrimp flavor. A favorite use for gkapi among Thai people is as the primary ingredient in a very pungent dipping sauce for raw or lightly blanched vegetables and fried fish, called nahm prik gkapi. Wrapped in a banana leaf and roasted over hot coals, it is then pounded in a mortar with chillies and garlic, followed by the addition of lime juice, fish sauce and sugar to constitute an intensely hot, shrimpy and limy sauce. Other ingredients may be added to make other nahm prik (chilli dipping sauces), such as tiny, bitter pea-eggplants; fried dried shrimp; cooked and chopped fresh shrimp; young green peppercorns; sour tamarind and roasted maengdah, a roachlike insect with a most unusual fragrance. Nahm prik sauces are definitely for hard-core Thai food lovers only.
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