It’s yum.
Category: Food
Chicken Katsu
It was hard deep frying inside the house until we upgraded our Electrolux hood with a 1HP Mitsubishi blower on our roof.
Gaeng Liang (Spicy Thai Vegetable Soup)
If I had to describe it in two words, I might say “peppery” and “fishy” – which is strange, because I hate most fishy things. For some reason, it really works with this soup, although not everywhere makes it fishy. This soup is a bit rare and old school, but I’ve found it’s an excellent indicator that you should try other less common dishes on the menu if it’s good. Places that don’t have fresh ingredients all the time won’t bother to make this.
Khao Pad Moo
Pork fried rice – in its purest form, but I can’t remember how this one actually tasted. I never order fried rice outside, but Mina loves it. I prefer making it at home, unless it’s really good. I think this one was at my friend’s café out on the Maha Sarakham ring road; the food is pretty good there.
Dragonfruit BBQ Sauce Ribs
Behold, dragonfruit ribs on my ghetto oil can smoker!
There were no leftovers that day.
Pitaya BBQ Sauce
I tried making a barbecue sauce out of red dragonfruit at the end of last year. It was colorful and pretty tasty, but nothing is coming close to the mango BBQ sauce I like making every year during mango season.
Sampeenong in Yangtalat, Kalasin
This is our typical order at Sampeenong, our favorite Isan food joint in the area.
Gai Yang (grilled chicken)
Somtam Lao (Lao-style Papaya Salad)
Tap Wan (literally, “sweet liver”)
Kor Moo Yang (Grilled Pork Neck)
And here’s my homie, Aot, working on a new coffee drink in a Chemex at his coffee stand in front of the restaurant:
espresso
At my friend’s place out on the MSK bypass.
I’ve been working weekends for the past couple weeks and I’m tiiiiiired.
Somtam/Somtum
AKA Spicy Papaya Salad, (unofficially) the official dish of northeast Thailand. When served on a pink plastic plate, you know it’s the real deal.
Proper Crispy Pork Pad Krapow with Star Egg
These are fried on one side and hot oil is ladled over them to achieve the crispeh… This is the de facto national lunch dish, so please stop using recipes with tofu bits and chili jam mixed in them, and I’ll try and stop Asian corpos from topping pizzas with artificial crab sticks and bacon-wrapped cheese wieners stuffed in the crusts…
