On March1-5, 2008 we went to Chumporn for a field trip to learn something new in order to bring the ideas back to develop our hotel…I had many things to tell you but I prefer talking about food because I love eating. There are many kinds of food that I’ve never tried, but when I did. I have to say ‘awesome’The food I would like to recommend you is Puk Liang menu. Its name might be strange for the Bangkok people but it’s not for the people from the southern part of Thailand. Everybody knows it.
Puk Liang (Gnetum gnemon var. Tenerum Markgr) is a native vegetable. It’s a perennial plant with a shrub. It is 1-2 metres- height (from my eyesight because I can pluck its leaves). Puk Liang has a narrow long leaves, red leaves for leaflet and green leaves for grown leaves. The taste of uncooked Puk Liang is tasteless.
I ever eat Puk Liang with Thai vermicelli eaten with curry, so yummy!!! You can adapt to many menu, such as Puk Liang with shrimp paste soup, Puk Liang with with coconut milk soup, Puk Liang Pud Kai (Puk Liang fry with egg). Especially Puk Liang fry with egg, is my favourite menu because it create a very distinctive flavor !!! The cooking process is not complicated, like you doing some vegetable fry menu. The other menu that I would
like to recommend is Puk Liang with shrimp paste soup, the one that my mom usually cooking for me. The ingredient and cooking process also not complicated, you boil the water and put shrimp paste then put red onion, and wait until water boil then put Puk Liang in and hurry to carry pot down (if you take a long time, it’ll be wilt and unsavory). Finally, I’ll let you know about properties and nutrient of Puk Liang. There’re many benefit for your health such as Beta-Carotene, Protein, Lipid, Carbohydrate. Especially Beta-Carotene you can gain a lot from this vegetable. All benefit you found can protect night blindness and nourish brain.
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