Khlong manaw: Villagers in Khlong Manaw, Trat Province, have upheld a cherished tradition of digging up sweet potatoes to prepare a special shrimp curry, a culinary delight available only once a year. This distinctive dish, known for its chewy and tender texture, is a beloved part of the community's cultural heritage.
According to Thai News Agency, the villagers of Khlong Manaw, Moo 4, in the Mai Rood Subdistrict of Khlong Yai District, demonstrated the unique process to reporters, venturing into the nearby forest to harvest the prized sweet potatoes. The plants, characterized by slender leaves and small vines, climb trees in the forest. Once a mature vine with tubers is identified, villagers carefully dig small holes approximately an arm's length deep to unearth the 20-30 centimeter-long tubers.
Harvesting these sweet potatoes is no easy task. The fresh cassava roots, valued at 100-120 baht per kilogram, demand considerable labor. The process involves squatting, digging, and often lying on one's side to reach into the holes, taking between 5-10 minutes per hole. Once the roots are excavated, they are cleaned, peeled, and prepared for the local shrimp curry. The preparation includes seasoning the sliced roots with salt to remove starch, followed by thorough rinsing.
The curry itself involves a carefully crafted paste made by grinding onions, garlic, galangal, lemongrass, and chilies, which are then dissolved in water with shrimp paste. The mixture is brought to a boil before adding sweet potato stalks and fresh shrimp, followed by a final seasoning and basil leaves. The resulting dish offers a satisfying blend of chewy and creamy textures, enriched by the sweet and fragrant qualities of the sweet potato stalks.
Ms. Pairaoh Sornmanee highlighted that the once-abundant cassava harvests in Ban Khlong Manaw have dwindled due to reduced forest cover. The cassava is now only harvestable from August to November. Despite these challenges, the villagers continue to prepare various beloved dishes such as boiled taro in coconut milk and taro in vegetable soup, preserving recipes that have been passed down through generations.