At, Sam Roi Yod temple near Klai Kang Won Palace, the former residence of HM King Rama 9 close to Hua Hin, volunteers have been busy plucking petals from Marigold flowers. They then wash them and dip them in a batter made with flour, eggs, fish sauce, sugar and chili paste. The coated marigold petals are then deep fried in searing hot oil until they are golden and delicious.
This month, much of Thailand is covered with bright yellow marigolds, or Dao Rueng. It seems a shame to let the dying flowers go to waste, so volunteer chefs have created fried Dao Rueng cakes to distribute to people attending the Royal Cremation ceremony of the late King Bhumibol at Sam Roi Yod temple on the 26th of October.