Raising a family in Thailand // Documenting Issan food, culture, music, and people
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…
I am a huge fan of stewed beef, and I love the texture of stewed meats in general. Nam’s friend from middle school opened a noodle shop near her university and we visited a while back.
It was so good. I’m also loving the camera on this used Pixel 6. I was shocked to find out that a local phone accessory shop could cut me a hydrogel screen film with their cutting machine. It had the specs for my phone in its memory, along with thousands of other models I could see.
Maps Link: Racha Stewed Beef
Pat Prik Gang Moo Krob Khai Dao – Red Curry Stir Fry with Crispy Pork Topped w/Fried Egg (AKA Star Egg) at a short order joint between my office at Rajabhat Maha Sarakham University and the National Sports University down the street. They serve the highest form of Pad Thai in the known universe, topped with crispy pork, only available at a couple restaurants I’ve ever seen.
I waited for the better part of a decade for sous vide equipment to become cheap enough for me to get into.
The verdict is that sous vide with a cast iron pan sear to finish is definitely the best way to cook chicken breasts. I’m basically trying different proteins each week. Last week was chicken, and this week is pork. The main issue I have with sous vide is the plastic waste it generates. Also, the cheapo Chinese unit I bought requires a press for each tenth of a degree or minute when setting temp/time, which means I’ve already pressed the buttons about a thousand times, as the pulled pork I did the other day had to be set for twelve hours LOLOL. The unit was around forty bucks, so I guess usability testing wasn’t a high priority for the manufacturer. It does work, it’s just unnecessarily annoying.
It has begun.
A local noodle shop came up with this killer concept of a sliced pork bowl with two eggs and nori, and it is fantastic!
The egg rolls are pretty damn good, too.
WP says it can post automatically to IG now… People of the Gram, can you hear me?
We hadn’t been there since it opened, and the food was much improved: Bombay Indian Cuisine Roi Et
Had some nice sandwiches at a new café called Nick on Soi Ruamrudee. Very chill place with excellent ingredients and no fear of salt.
Nam’s could have been better with feta cubes instead of tofu, but it was still pretty good!
Nick on Google Maps: https://goo.gl/maps/PQmjByBNwtUHsUfv8
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”:
The dinner that preceded it:
Mina and her soboro (ground chicken bowl) dinner:
All in all, a surprise birthday celebration on an ANA Dreamliner is a great way to chase away the boredom of a 10-12 hour intercontinental flight, and I highly recommend it!