Congratulations to Instructor Suthee  Sertsri, School of Humanities and Tourism Management, who showcased his culinary skills with the dish "Tom Kathi Sai Bua Pla Thu Mae Klong" (Coconut Milk Soup with Lotus Stem and Mae Klong Mackerel). This dish won first place in the voting for Samut Songkhram Province in the project to Promote and Develop Local Cuisine as Part of Cultural Heritage and Thai Identity, "The Lost Taste," for the year 2024. The dish was recognized for its outstanding use of local ingredients. The project was organized by the Department of Cultural Promotion in collaboration with 76 provinces and Bangkok. It was certified by committees in each province that selected local dishes based on criteria such as the use of important local ingredients, value addition through development, nutritional completeness, and conservation of local biodiversity.

A Dish That Evokes Nostalgia

"The Tom Kathi Sai Bua Pla Thu Mae Klong dish is the first thing that comes to mind when we think of 'The Lost Taste.' This dish reminds us of flavors and life experiences that can't be found anywhere else. It's not like our grandmother's cooking, which has been passed down through generations until it reached our generation to showcase once again. This lost taste hasn't really disappeared; it's still here to satisfy our nostalgia. When people taste it, they all say it's like grandmother's cooking. The original taste continues to be preserved."

Highlighting Local Abundance

"This dish is typically prepared during the late rainy season and early winter when ingredients are most abundant. In the winter atmosphere, eating warm coconut soup is soothing to the throat. The taste isn't too sharp or harsh, but rather harmonious and mild. It's a dish that can be enjoyed by the whole family, from young children to the elderly. The ingredients include fresh coconut milk (not from a box), palm sugar from local gardens that have been a traditional occupation of the area, and Mae Klong mackerel, known as the 'king of mackerel' with its signature curved head and broken neck. The fish is meaty and flavorful, perfect for soups and curries. Add sea salt, good fish sauce, and finish with tamarind paste or fresh horse mango in season. This dish has a complete flavor profile that every household can make and enjoy together as a family, enhancing the delicious experience."

An Award Guaranteeing Heartfelt Skill

"We were very committed to this project, from thinking about a dish that meets the criteria to carefully selecting ingredients and garden herbs that are truly local. This was to meet the GI (Geographical Indication) requirements, which show the use of quality local produce and origins as much as possible, and to fulfill the 'One Province, One Dish' concept that celebrates Thailand's local cuisines."

 

Professor Sutee, never one to keep her skills to herself, is ready to share all her secrets. She demonstrates every step of the cooking process, including recipes for selecting ingredients to enhance flavors. She's telling the story through text, compiled into a book that will soon be available for free distribution. Don't miss this book; it's a must-have for your collection.