Today is Wan Khao Phansa, a Thai Buddhist Holiday beginning a three months stay for monks at their temples. During these three months, the monks can only leave temple grounds for short spells of morning Bintibat (collecting offerings). No business or long-distance travel allowed. Anyway… while local Buddhists visit temples to make offerings we stay at home. Excited. Waiting in anticipation. During short holidays in Thailand Fanfan’s mum comes to join us in Bangkok. Why am I excited? I am of a rare few who like their mother-in-law. As far as mother-in-laws go she is awesome. She speaks Thai meaning no need for conversation. She cleans stuff – today the counters, cooker, balcony and dishes. She even sharpened the knives. But topping all her chores are the bags of groceries she lugs in on every visit. Groceries bought from the fresh markets of Nakhon Pathom. The fridge fills with goodies. The crisper stuffs with fresh fruits and veg. Shelves of chillies and chilli pastes. Freezer with enough meat to feed us for a month.
The Grocery List
Fresh Markets are a great way to cut costs on groceries often coming to half our weekly spending at nearby supermarkets. While Bangkok does have fresh markets we don’t often use them. The cheaper markets are found outside of the city in farming localities. With the help of ‘Ma’ we go direct to the source without the need to travel. A quick phone call and she’s out scouting for the best groceries in Nakhon Pathom’s fresh markets. When she can’t bring the groceries herself she packs them on a minibus leaving Nakhon Pathom and we pick them up at the opposite end (Bangkok, Victory Monument). Below is an example of our fresh market grocery list. Oranges and farang fruit, lemongrass and galangal, Chinese broccoli, slabs of pork belly and bags of fish. Most importantly the mountains of chillies and chilli pastes.
Cooking in Bangkok
The one thing that can’t be bussed from fresh markets is Ma’s cooking. I have tried replicating her recipes but continue to fail. Problem is there are no measurements. She just bungs ingredients together effortlessly. All on instinct without need for thought. Easily one of my favourite recipes is Ma’s Tod Man Moo which mashes minced pork with a blend of galangal, lemongrass, kaffir lime leaves and chillies. Includes shavings of coconut pulp, flour and probably a whole lot more. Deep fried and served with only rice.
