Our time on the Gulf coast (the Gulf of Thailand coast) is coming to a close as we head West to the calm waters of the Andaman Sea for more snorkeling. Our shortened schedule hasn’t quite worked out so far, so we’ll have to do a little juggling on our travel day. As long as we get to the boat on time tomorrow, it’s all good.
Today I needed to be alone with my computer to finish my timesheets for January and to post a few blog updates. Luckily the battery held out until evening when we visited a new hotel with ample 24-hour electricity but spotty wi-fi. The battle continues.
I set the alarm an hour early to make very certain that I wouldn’t miss the checkout time. Although it was a close call, in the end we were waiting for the BP Samila’s bellhop to lug all our bags down to the van, so I was okay.
Krabi (February 3, 2010)
We left the comforts of the Maritime and headed South for the final leg of our snorkel journey. Our first stop was for a lunch-like breakfast of noodles and fried chicken. When we arrived at Nua Klong, we outnumbered the available pieces of chicken, so a new order went into the fryer. Hot and deliciously crispy, the secret to this recipe, besides palm oil in the fryer and a dusting of rice flour on the chicken, is the type of lean, strong, free range chickens in this region. As we worked on our chicken, bowls of noodles in a pale green sauce began to arrive. These thin rice noodles, known as khanom jin, are made with a slightly fermented rice flour dough and traditionally served in a light coconut milk curry with ground fish. The noodles here are made on the premises, and have a nice texture; also the sauce is very tasty.