This is a method of cooking crabs by finely pounding and straining them to get the liquid part out to be slowly cooked on a low fire until it smells good and mix in some chili paste with assorted vegetables like that put in kaeng khae and flavored with some ground roasted rice and some eggs. (Somlak Nimsakun et al., 2003, p. 20; Sirawit Chamrat, personal communication, April 20, 2007) Some call it mok pu (Bupha Khunyotying, 1999, p. 5077) |