“Chaiyaphum” Like you Mean it

Bangkok Bold

(Food Stops)

Something about Chaiyaphum always keep me on coming back. My first time there was back in 2013 when I was doing the menu for my “Siamese Cuisine” Project in researching on “Mum”, the Issan fermented beef and liver sausage. (Article is coming soon)

This recent trip we had went to do some shootings for our upcoming cookbook, we wanted to add in some of the local wisdom of cultures and the local markets in each areas as much as we could. The most impressive part about this trip was that we were staying at one of our friend’s guest house near Thepsathit National park a bit further out in the country area which the economy depends mostly upon the Krajiew flower season; her family had planted varieties of beautiful rare ingredients for cooking. They run a Southern Kanom Jin Shop in Rangsit so with that a lot of southern vegetable condiments…

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