Vandara’s organic garden has a profusion of fruit, herbs and vegetables. In our cook-up Vandara produced a superb salad using firm but creamy avocados as the main ingredient.
To the salad bowl she then added crimson dragon fruit and the inner petals of the torch ginger flower (Etlinyera elatior Zingieracae) which had been soaked in water to keep fresh, rose petals and finely sliced cucumber. For greens, mint (pak hom lahp Mon), Asian pennywort (pak nok, Centella asiatica Hydrocolylacae) and fish-cheek plant (pak khao tong) were tossed in.
Finally, she added butterfly pea flowers (clitoria ternatea Pailonacae).
The savory salad dressing was a mixture of finely sliced garlic, salt, lime, ground black pepper and the pulp of a passion fruit which was then spooned over the salad, and hand mixed with the other ingredients. Superb flavours and textures, and so colourful!
A second dish prepared by Vandara was sa paedek. Vandara very finely sliced fresh young galangal, lemongrass, garlic, traditional ginger and shallots (about 2 tablespoons of each) using the soi technique, while her niece painstakingly removed the pin bones from a piece of paedek fish and shredded it. A large handful of village-raised pork was minced with a cleaver and dry-fried, and two small red chillies were also finely sliced. All these ingredients were combined together and little tufts of dill, finely sliced sawtooth herb and mint leaves and finely chopped puffed pork skin were added as a finishing touch.
Accompaniments were a dish of soaked and drained khao poon noodles, and a nicely arranged dish of perilla (pak meng kheng, Perilla fruitescens Lamiacae), wild pepper (betel) leaves (phak nang leut), fish-cheek plant (fish mint) leaves, torch ginger flower, sliced cucumber and chillies.
I cooked an Akha bean dish flavoured with roasted garlic and sesame seeds, Tai dam pork aw, and sa low. Once finished we carted all the dishes down to the riverside sala and dined to the thundering of the rapids and sounds of the forest. Bliss!