If you’re a Sarakham native, you know where you can get this for 19 baht ($0.54 US, not including beer or sticky rice). And if you are not, I’ll take you.
Category: Food
What’s wrong with this picture?
In the land of Loe, Chnag, and Sanghi.
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Gang Wai
Made from the tip of some mysterious plant which I’m too lazy to Google at the moment, the wai in gang wai is both seasonal and local, so it would probably sell out at Whole Foods back home. This particular iteration also contains white ants. It is one of the best bowls I have ever eaten. Coincidence? I think not. Insects make everything better, people (you eat parts of them every day anyway).
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Spicy Thai Seafood Salad
At Ruen Thong restaurant, Maha Sarakham.
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Chicken Fingers
There are a few tonkatsu chefs in Japan that I’ve seen test the temperature of frying oil with the edge of their thumbs, but I’ve never seen anything like this….
Thousand year old egg stir fry with deep fried basil
I got ambitious cooking one of my favorite restarant foods last week. Just to go over the top, I tried it with pork belly and these groovy new green dyed century eggs, which I first deep fried in tempura batter.
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Nuclear green happiness
Fusion green curry for dinner: Coconut milk, curry paste, chicken, long green peppers, Japanese eggplant, carrots, green eggplant, enoki mushrooms, bird’s eye chillies, krachai (lesser galangal), horapha (Thai sweet basil), bai makrut (kaffir lime leaf), grated lime skin, and secret seasonings. I usually use straw mushrooms but didn’t find them at the fresh market today.
One of the horrible ironies of contemporary Thai cooking is that people have been corrupted by sugar and everything is too sweet. It took me eight years to find a balance for green curry that I have confidence putting up against any other. It might not be to everyone’s taste (it is pretty spicy), but it has wowed many. I take my curry experimentation very seriously!
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Mr. Lee’s Finest Quality
A damn fine cup of Americano in Khon Kaen, next to Central Khon Kaen.
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