As the rain begins to fall steadily, this sign of moisture brings not just cool comfort but also awakens premium seasonal ingredients eagerly awaited by local food enthusiasts. Thairath Online takes you to Khon Buri district, Nakhon Ratchasima province, to discover an exclusive rainy season delicacy: Egg-bearing Glutinous Frog Boiled and Dipped in Jaew Sauce, guaranteed to captivate anyone who tries it.
In early May, when the rains become frequent, the glutinous frog is a sought-after ingredient among locals. Mr. Satit Ajchamnarn and Mr. Chalerm Chimkhonburi from Nong Bot village, Khok Krachai subdistrict, shared the secret to crafting this delicious dish. It begins with selecting only female glutinous frogs packed with eggs. They are then iced to prepare for cleaning, which is the crucial step to eliminate any fishy odor.
Many may worry about the fishy odor, but the Korat villagers have a foolproof method. The cleaning process involves blanching the frogs in boiling water infused with kaffir lime leaves and lemongrass stalks for about 2 minutes. The heat and herbs cause the mucus—the source of the odor—to swell and detach from the skin. Then the frogs are gently rubbed and rinsed thoroughly with clean water.
For boiling, once the frogs are clean, they are slightly cut open on the belly to reveal the beautiful yellow eggs inside. They are then boiled in a pot packed with herbs such as galangal, lemongrass, kaffir lime leaves, and dried chili, seasoned with salt to a balanced taste. After just 10 minutes of boiling, the result is perfectly cooked frog meat with firm, appealing eggs, accompanied by a fragrant herbal aroma.
Hot boiled frog tastes perfect only when paired with a spicy jaew dipping sauce that enhances its flavor. To make the sauce, about 10 dried chilies are pounded to a fine texture with a bit of salt, adjusting spiciness to taste. Then coriander roots and chopped spring onions are added, along with sour tamarind paste. The mixture is roughly mashed to blend the ingredients, finished with flavorful fermented fish sauce and fish sauce.
The resulting jaew sauce offers a full spectrum of flavors: intense heat, sweet-sour tamarind tang, savory richness from fermented fish sauce, and fresh aroma from coriander roots and spring onions. When tender sweet frog meat with chewy eggs is dipped into this sauce, the full taste of the ingredients and herbal fragrance is experienced in every bite. This simple yet exquisite dish perfectly embodies the charm of the rainy season.