Really.
The weedy bits are a 'swamp grass' called 'pak wen'
Looks a bit unappetising - but like me, it scrubs up OK.

The grey horrid paste comes from even more horrid looking little fish
caught in the funny looking basket. You whack it in the swamp, and the
next day you have.......horrid looking little fish.

I was confused.
In Oz, we use these critters as bait. To catch edible fish.

My fears were unfounded.

The 'pak wen' gets cooked for max 2 minutes. I tried it in a "Gaeng"
curry (clear spicy broth) with pork last night - and today had "kai
jieow" or Thai omelette with oyster sauce and fresh lime.
YUM.

The fish were simmered with lemongrass, meat pulled off, and made into
the most incredible tasting 'nam prik' dip with roasted rice, ginger
leaf (pictured), prickly ash and toasted dry chilli. OMG - taste
sensation.

You dip balls of sticky rice in it, as is normal for most food in
North & Northeast Thailand. Served with fresh greens. (Pak wen again,
and cucumber picked off the vine 4 minutes before)

Recipes & step by step photos will follow on my blog.
http://chef-a-gogo.blogspot.com/
I've got daily updates going on now. Too much interesting food here up North.

it is hard to put on weight eating only fresh, organic, low fat,
unprocessed Thai food - but I am mastering the art.

I wonder if you get a cup full of brandy with a nip of espresso in it?
I was scared to try.
they also offered A Peritif, if you were in the mood, (only one?) a
penacolada (possibly made by bartender John Wayne Bobbit), and the
rare misspelt medicinal snow-shot uncommonly known as Jegermeister.

Mixed up all the goodies with rinsed cooked sticky rice, wrapped it in
banana leaf, sealed them in plastic and left them hanging in the
window.
Tomorrow night we have the sexiest, mellowest, tastiest nam ever.
MUCH better than the store bought variety or the one using 'accord' powder.
I can't wait.

Made a tasty bamboo, betel leaf & lemongrass stew w/ catfish from a nearby pond 

Playing with Danish pastries, making the chicken burger taste sexy, and
wooing guests with nitrogen ice cream made by the chef in an embarrassingly
pink polo shirt.
I was on manager duty, and no, I didn't keep wearing it.
I was happy to change into a chef jacket for the event like some fat,
unspectacled, culinary Clark Kent.

Actually, mochi is the only Japanese thing on the menu.
But these are almost the new desserts in Hagi - our signature Japanese
restaurant.
A little work to do on the flavours, colours and liqueurs in the ice cream
mix for tiramisushi.
Ready to serve in April at Centara Grand Beach Resort and Villas, Krabi