On our trip to the states last month, I had my first ever birthday on an airplane. It might have been my longest birthday ever because of the time difference (UTC +7 to UTC -7), although I didn’t even really think about it until a couple of flight attendants came up and started asking about my birthday – one in English, and one in Japanese. I was really surprised at first, but it ended up being very dope. Apparently, Nam had asked ANA to do something after Mina and I had checked in and went through the first security checkpoint at Suvarnabhumi. Mina knew about it since Nam had messaged her and she thought it was hilarious.
The dessert plate they brought me “from Business Class”:
Just a short clip of lunch in Prachuap Kiri Khan province on our recent trip. Shot on a Osmo Pocket my trusty Poco F1, the best smartphone of its time (3+ years ago and will either be replaced by an F3 or the impending F4). Photos to follow.
At the beginning of our trip to Hua Hin last week, we boarded a plane for the first time since the pandemic started, and flew into Don Mueang. Nam’s older sister picked us up and we went to see a van we would pick up on the back end of our trip and have lunch. She took us to Tong Peng, a family-oriented Chinese restaurant in the Chok Chai area of Bangkok, south of Lad Prao.
As a sidenote, it feels good to blog about travels again – it’s been too long.
Just feel like posting some old food photos that have been sitting patiently in a folde called “blog” on my desktop for a couple years.
This is Yam Pla Muk, or Thai Squid Salad. I don’t remember exactly where we ordered this one. “Yam” is a type of Thai salad that’s spicy, sour, and kick-ass: Thai salads… These are among my favorite foods here, and we eat them all regularly.
This one is larb, which is also one of the Thai Salads mentioned in the link above. Specifically, it’s larb moo, or pork larb. Larb is also known as a meat salad (which is obviously the best type of salad). This plate of larb is from a restaurant specializing in it and other meat dishes in Sangkha, Surin. We visited there last year when Mina’s great grandmother passed. It was the first time we’d been to this restaurant, even though we’d been going to Sangkha quite often to be with relatives for new years. I’m not sure if we’ll visit there again any time soon, although some of Nam’s aunt’s are moving into her grandmother’s house.
There is currently an explosion of CBD cafes and edible hemp products/companies all over Thailand. This is kind of the second wave of not-really-pot popularization. The first wave was semi-legal CBD oils and tinctures (although the most sought after ones were straight up black market products that claimed to cure cancer). Now we are to the point where the most popular pizza chain in Thailand, The Pizza Company (revenue over 7 billion baht in 2020 – half of the Thai pizza market), are using it in their ads… Mainstream popularization is a good thing.
A friend sent this to me. I don’t know who made it, took the photo, or ate it, but I want it.
I don’t know if I’d be more excited selling this or eating it – it’s damn near the perfect triple order of Thai Basil Stir Fry with Crispy Pork topped with Star Eggs. I spent a whole month perfecting this dish during lockdown, making the crispy pork from scratch with a different recipe each time. It was epic, and this is truly one of my top 10 favorite Thai dishes (of which basil stir fries occupy two or three spaces).
The food pictured is look chin, or Thai meatballs and hot dogs and other protein shapes on skewers, a common street food either grilled or steamed and sold for 5-10 baht. The darker meatballs are beef and the lighter ones are usually pork or fish. They often contain gristle or cartilage bits that add a crunchy texture.
It seems I forgot to upload this but it was taken a bit more than a year ago, during the first lockdown, when fears were high, but there was only a single case of coronavirus in Maha Sarakham province, imported from Buri Ram. We are now on our third self-imposed lockdown and this third wave was the largest for our town (over a hundred infected), and Thailand as a whole. The kids were spreading it in between lockdowns at bars and outdoor pubs.
Things were all back to normal for maybe a month or so, then one superspreading student brought it back from Bangkok partying. I’ll be teaching classes online again next term, even if it’s not mandated, because less than 1% of the population of Thailand is vaccinated at this point. My fam is waiting for the Pfizer, Moderna, or J&J jab, because the free Chinese vaccine is only ~50% effective against the new strain in Brazil, it seems.
My first creation for our cloud kitchen project was spicy beef noodles in soup. We used premade noodles from a reputable brand and they turned out well. My pet peeve is imperfect egg noodles, to me, their texture is more important than even Italian pasta – it makes or breaks the dish. Feast your eyes on this, and please remember to give points for the authentic light blue melamine noodle bowl and 7.5 baht Chinese spoon (yes, thicker than the 5 baht ones and thinner than the 10 baht ones).