shain
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Everything posted by shain
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Those are tin cans, 1 baht per shoot. We did OK In the leaf is some starch jelly, this one colored dark blue with pea flowers. Beans, corn and barley on top. Thank you!
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Weekend market. Pandan and palm sugar drink. Sago with coconut.
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There's something special about hot steamed buns on a chili morning.
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I'll plug in my own recipe, some tips in there.
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@Dave R I love bialys and yours looks lovely. A thing that I like doing is adding some dried fried onion to the dough, for extra onion flavor.
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The chef put up a show when he saw me taking pictures. Clams in garlic and chili. Spicy and lightly sweet, with yellow bean sauce. Pad woon sen. A bit oily, but you can taste the hot wok. Seafood pad cha. Seafood in a herbal sauce - got chili. garlic, basil, fingerroot, green peppercorn. With rice and cheap bad beer. That was one heck of a street food meal.
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Bibimbap. Pan fried rice. Yes, with sesame on top.
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Hi El, thanks for the kind words I envy you for living in Chiang Mai - such a charming city. This restaurant is Nong Bee's. Though admittedly, I won't give it a strong recommendation, the food was very basic, a little too much MSG. Suited as well for a late night light-meal. We sampled some very good Burmese around the Friday morning market (กาดนัดจีนยูนาน).
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A very simple lasagna with tomatoes, cheese, béchamel, herbs. Salad of zucchini, tomatoes, chickpeas, basil.
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If we're talking about pastry, I think we at the Middle East take the cake. There's sesame everywhere. Though unlike in cooked dishes, sesame is pretty common in Chinese baked goods, pastry etc., isn't it?
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That's more of a Korean thing, I think. Obviously not every dish either.
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A bit old, but I though it might still be interesting to post. Fatayer breads, pita style dough rolled thin, covered with olive oil, zaatar - both fresh leaves and the spice mix. I also added mozzarella to one. Rolled together to laminate and cooked very briefly in a very hot pita oven, so that it is lightly chareed-crisp, and tender. Served with labneh, tomatoes and olive oil.
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Quick fridge cleanup noodles with eggs, spinach, mushrooms, cabbage, sprouts, tofu, peanuts, oyster sauce, ginger, garlic, five spice and chili oil.
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Rice cakes with radish and spicey-sweet sauce. Crisp pancake (khanom bueang) with dried shrimp, coconut, scallions, sugar. Yum.
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Afraid not.
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@liuzhou Thanks. Ingredients are good, no additives. No age mark.
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Yes, have you tried it?
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I have no idea how it compares to other brands, but I have a bottle of Gold Plum brand Black vinegar and it's good enough to sip.
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Thanks, though admittedly I usually envy people here for their access to ethnic markets and restaurants. And as for the leafy greens, they grow as weeds here, and so we're lucky to have the garden space to let them grow 🙂
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I should have mentioned. This is Bangkok's Chinatown - Yaowarat. Which is where we stayed.
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Papaya with milk.
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Leaving the beauty of the charming Northern Thailand to the hustle and humidity of Bangkok - charming in its own fashion. I'll post more soon.
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Hortopita - wild greens phyllo pie with homemade phyllo. The hand made phyllo is very different than the thin kind available in markets - it is more pastry like, crunchier with more byte, the part in contact with the filling a bit like lasagna noodles. I find it works much better with savory preparations. The greens are mallow, Jerusalem salvia, dill, scallions. Also feta, onion, coriander seeds, green chili, a hint of cumin. With salad, pickles, tahini, yogurt ands ouzo.
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I suggest you boil then cool (in the fridge) the sweet potatoes, boiling will deactivate the enzymes, cooling will firm up the starch. As an anecdote, sunchokes work well in a graten with potatoes, no special treatment needed.
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Sorry, I haven't got to type it. I based off a few online videos, among them, Palin's a good starting point. Most are quite similar in method and ingredients.
