Thai Monastery Kitchen
As soon as I arrived at the Phuket Airport, my brother broke the news to me that my friend’s mother had passed away—the grandmother of the boy who asked for the quail eggs. Looking back, I treasure the time I had spent with her in December 2012. She had talked of my childhood and we talked about the many things that came to our minds. In Thai culture, elders are living treasures of our community; we always pay respect to elders. For instance, on Thai New Year’s Day (สงกรานต์ – Songkran) and on wedding days, a blessing from the elders is a village custom. Her funeral was held in our village monastery hall. More than 25 dining tables were set up so that when friends and relatives from near and far visited and gave their condolences, the foods and drinks could be promptly served. I spent a few hours each of my first two days in Phuket at the funeral.
The funeral ended with the cremation at a crematorium nearby in the monastery. ดอกไม้จันทน์ – Dok Mai Jan – a sandalwood flower, is placed next to the coffin near the crematorium, a chance for all to pay respect and say their final farewell. That day, people stopped to pay their respects in order of status and seniority. First there were monks, then the vice governor of Phuket, the woman’s children, and all relatives, friends, and all neighbors. I placed a Dok Mai Jan and thanked her for her contribution to my childhood and our community. And like other Thais, I asked for her pardon for any physical or verbal act I might have done against her—intentionally or unintentionally—and that all be forever forgiven.
Thai Cuisine and Culture
In Thailand, a funeral typically lasts for three to seven days and takes place either at the person’s home or at the monastery. Nowadays, it is often most convenient to have the funeral at the monastery. In my village, the monastery is equipped with everything that the community needs to cater a successful event, from cooking utensils to serving dishes, and dining tables and chairs enough for 800 guests.
Thirty years or more ago, all cooks and servers were volunteers from the community, and kids would learn culinary skills, dish cleaning, and serving skills at such a function. With today’s lifestyles, however, local caterers are depended upon to buy ingredients and prepare two meals each day. Close friends and families provide additional help dishing up and serving.
The Phuket cuisine served at the funeral and the flavors of my hometown gave me a complete feeling of homecoming. After the cremation, I found the lead cook resting in the kitchen, her long hours of intensive cooking done. I was delighted to get a chance to interview Pee Yoiy -พี่่ย้อย บ้านดอน, a caterer and a head chef for the event. Pee Yoiy and her team did amazing work providing two large meals a day for five days. During a funeral, food is typically prepared for 300 people for lunch, and 500 people at dinner time. About 600 people came for a full meal for lunch before the cremation. They came to eat and eat well, to connect, to rebond and to celebrate the life of the deceased. A donation to the host is expected, but the amount is for making a merit -ทำบุญ – Tum Boon – to share the expense of the funeral with the family. The Thai culture is a food culture, and providing a meal at a funeral is very important.
In the Thalang district, on the Island of Phuket, Pee Yoiy and her team caters large events such as weddings at private homes or rental places. Funerals and the ordinations of new monks are typically held in the temple kitchen. You can reach Pee Yoiy at พี่่ย้อย บ้านดอน 084 8487228.
What are local favorites in Phuket cuisine?
Southeast Asian delight: Pork-stuffed Bitter Melon Soup – แกงจืดมะระยัดไส้หมู – Gaeng Jued Mara Yudsai Moo
Gaeng Tai Pla – แกงไตปลา – Southern Hot and Spicy Vegetable Curry is a southern Thai dish that uses fermented fish stomach as a base for curry. The dish is then enjoyed with fermented rice noodles or steamed jasmine rice.
Moo Hong Phuket – หมูฮ้องภูเก็ต – Braised Five-Spice Pork Phuket Style in soy sauce. Pork belly or pork shoulder is braised with hard-boiled eggs in a five-spice powder with a dominant cinnamon flavor.
Phuket favorite all-occasion noodles.
Nam Prik – น้ำพริก – a traditional Thai dip to accompany vegetables (ผัก
A vegetable accompaniment— ผัก เก็ด – Pak Kred— is the most important complement to the main dish in southern Thailand. It is ideal to graze on Pak Kred during a meal that has one or more spicy dishes served with rice or fermented rice noodles – ขนมจีน – Khamon Jean. It can be made of any vegetables or fresh herbs. The photo above shows cucumber, blanched wing beans, sliced white turmeric, bean sprouts, and young leaves from the cashew-nut tree.
Gaeng Som Pla – แกงส้มปลา – Sour Curry Fish is a typical curry of southern Thailand.
Plenty of dessert is available throughout the function.
Pa Tong Ko – ปาท่องโก๋ – Deep-fried dough sticks with pandanus-infused custard is served as a snack or dessert.© 2013 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com
- ~Fried Quail Egg Thai Style Recipe, Khanom Krok Khai Nok Krata~ (ilovethaicooking.wordpress.com)
- What to expect, if you are invited to a funeral (thaibuddhist.com)