Gra Po Bpla Nam Dang (Fish maw in brown sauce)
2 cups stock
2 cloves crushed garlic
1/2 cup fish maw (soaked then deep fried)
1 tbsp. corn flour dissolved with 1/3 cup water
2 coriander roots
1 cup straw mushroom
1 cup bamboo shoot (sliced)
1/2 cup cooked pork’s blood
1/2 cup peeled boiled partridge’s egg
1 tbsp. soy sauce
1 tbsp. oyster sauce
1 tsp. pepper powder
1 cup sliced lettuce
2 tbsp. sliced coriander
2 tbsp. sliced scallion
2 tbsp. crab meat
1 tbsp. mushroom soy sauce
1. Wash deep fried fish maw in water, squeeze the grease out and put away.
2. Heat the stock until it’s boiling. Add garlic, coriander roots, fish maw, bamboo shoot or young coconut tree top, shitake mushroom, pork’s blood and boiled partridge’s egg.
3. Cook for 10 minutes. After that, add light soy sauce, oyster sauce, pepper and mix well.
4. Add dissolved corn flour. Cook until the soup gets a little bit thick. Turn off the fire.
5. Place lettuce on a bowl and pour Gra Po Bpla Nam Dang in it. Add sliced coriander leaves and scallion. If you have crab meat, put it in the bowl too.
6. Don’t forget to serve with sour sauce for dimsum.
Don’t get too scared if I tell you we usually serve Gra Po Bpla Nam Dang in a Thai funeral. We arrange the funeral 1 day, 7 days, 10 days or 30 days-according to what caused that person to the death. During 7 days of funeral, as we invite a lot of people to come to pay respect and say goodbye to the dead person, we have to serve the guests dinner after the monks finished chanting. Monks always eat first in any ceremony and intimate guests will get a plastic bag to gather some food back home.
Gra Po Bpla Nam Dang is one of the various selections of food we always serve during the 7 days funeral arrangement. Other from that, we will have Lahp moo and coconut milk ice cream for example. Anyway, you can always find Gra Po Bpla Nam Dang in a night market.