Outside cooking in Southeast Asia sometimes means grilling in between thunderstorms… But the beer is cold and the cats are comfortingly selfish, plus the freshly cut lamyai (longan) smells so damn good when it burns.
Uncle Andreas got us a bottle of malt vinegar, so we decided to make beer batter and fry up some fish. Unfortunately, the local Makro didn’t have much of a fish selection, so we settled on (ahem!) Issan cod.
Max and Mina did most of the prep, and I was on fry duty.
Today’s cooking vocabulary included: Deboning, scaling, pin bones, fins, gills, gutting, ounces, even spoonful, heaping spoonful, all purpose flour, sodium bicarbonate, sifting, dredging, frying oil, and fire extinguisher.
Nam put out the call on FB for fresh lamyai (longan) branches that I want to try for smoking meats, and a good friend came through.
Her dad cut off some branches from their trees in Ubon Rachathanee and sent them back with her this weekend.
Seeing as how imported apple wood chips cost about $30 US for a 5 lb bag, this should be a great alternative. Thanks, Jay (from J)!!