Kaeng marum or ba-khon-kom in the northern dialect is usually cooked with dried fish or pork bones in a manner similar to kaeng phak wan or Kaeng phak chiagdao. Chili paste should be fried with a little water first before adding more water later. Acacia insuvais and betel leaves make it taste just right. (Sirawit Chanrat, personal communication, June 15, 2007) |