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Notes from Thailand Dec 2021

shain

By shain
in Elsewhere in Asia/Pacific: Dining

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kayb

kayb

Posted
Posted
5 hours ago, KennethT said:

I wish there was a "love love love" button.  It always amazes me how inexpensive produce is in SE Asia...


when I go see my daughter, I generally stop by the International Market and stock up on cheap produce.

 

also a good place yup get (relatively) cheap frozen duck.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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KennethT

KennethT

Posted
Posted
5 hours ago, shain said:

 

Yes, she shapes them into domes. All of the products in this market were meticulously presented.

I have very strong memories (and no photos :() of a market we visited in Chiang Mai that looked similar.  And there were a couple of curry paste ladies.  I wished I could have brought home a couple of tubs - it freezes quite well.

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heidih

heidih

Posted
Posted

Interesting Wat architecture. Seems to have an almost cavern vibe. Oh and the universal flying piglets -  they get all flighty and then come right back -can't miss a crumb...

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shain

shain

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1 hour ago, heidih said:

Interesting Wat architecture. Seems to have an almost cavern vibe. Oh and the universal flying piglets -  they get all flighty and then come right back -can't miss a crumb...

Pictures don't do the place justice, it has a very charming atmosphere - with the aged structures, impressive size and  the behaviour of the visitors and monks that respect it as a holy site.

The pigeons where pretty well behaved, city ones are not as nice.

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~ Shai N.

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Kerala

Kerala

Posted
Posted

This thread I can only drop into occasionally because of the envy. Still looking fantastic!

Mark Wiens is amazing in his ability to express enjoyment of food. He's also inspirational in his fearlessness of street food. He gave me the courage to eat on the street when I visited Thailand, and I'm so glad I did!

 

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heidih

heidih

Posted
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17 minutes ago, Kerala said:

This thread I can only drop into occasionally because of the envy. Still looking fantastic!

Mark Wiens is amazing in his ability to express enjoyment of food. He's also inspirational in his fearlessness of street food. He gave me the courage to eat on the street when I visited Thailand, and I'm so glad I did!

 

I believe he is as nice & sincere as he seems

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shain

shain

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Night market eats.

 

Pan-grilled pastry with sweet mung bean filling. 

Fried pastry with almond creme.

 

PXL_20220106_125404532.thumb.jpg.73f6e6a7662dbb1d35d7175ff0f396f0.jpg

 

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Sticky rice in banana eaves with black beans and banana. Gently sweet, not too soft.

Un-pictured - same style of sticky rice with shrimp and coconut. Savory, with a little bit of sugar.
Sesame balls with mung beans filling.

 

PXL_20220106_130000109_MP.thumb.jpg.0cf85490d2ee1b04872bf6380bb556a1.jpg

 

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~ Shai N.

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Smithy

Smithy

Posted
Posted

Does "tamarind leaf salad" mean it's using tamarind leaves? If so, what do they taste like? I've only ever had tamarind seed pulp.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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shain

shain

Posted
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2 minutes ago, Smithy said:

Does "tamarind leaf salad" mean it's using tamarind leaves? If so, what do they taste like? I've only ever had tamarind seed pulp.

 

Yes, it uses young tamarind leaves as the main component. They are quite tender with some bite, perhaps slightly acidic, mild with some pleasant sharp green beans flavor. That's said, the salad sauce itself is similar to the famous tea leaf salad, which means the dressing is much bolder then the leaves. 

 

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~ Shai N.

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shain

shain

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Posted (edited)

Banana roti with Milo.

Crisp roti with candied egg yolks.

Coffee with coconut water.

Condensed milk is presented in a squeeze bottle to be added to taste.

 

PXL_20220106_142101166.thumb.jpg.30afd2aca7499c95b51d5e4c1d5326ef.jpg

 

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PXL_20220106_140245548.thumb.jpg.697c67ba5df0e617de65818bc58fac86.jpg

 

 

Edited by shain (log)
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~ Shai N.

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Smithy

Smithy

Posted
Posted
1 minute ago, shain said:

 

Yes, it uses young tamarind leaves as the main component. They are quite tender with some bite, perhaps slightly acidic, mild with some pleasant sharp green beans flavor. That's said, the salad sauce itself is similar to the famous tea leaf salad, which means the dressing is much bolder then the leaves. 

 

 

You are such an educational resoure! What is the dressing like, please? 

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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shain

shain

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5 minutes ago, Smithy said:

You are such an educational resoure! What is the dressing like, please? 

 

I'm not sure about the tamarind salad specifically, but given the similarity to tea leaf salad, its taste, and from online reading, I'd say it includes garlic, shrimp paste, fish sauce, chili, tomatoes, shallots, lime.

 

I have once posted a Western-pantry adjusted recipe for tea leaves salad, its dressing is similar.

 

 

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~ Shai N.

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Darienne

Darienne

Posted
Posted

Just found this thread by Shai and can't believe that somehow I completely missed it.  Spent at least an hour just skimming over the amazing photos.  The food!  The food!  The food!  Nothing like that in Canada.  

 

Thanks Shai for putting up this marvelous pictorial blog.  

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Darienne

 

learn, learn, learn...

 

We live in hope. 

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shain

shain

Posted
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Posted

PXL_20220107_033457504_MP.thumb.jpg.9195ff3510fd6eecfabe17ef40ec090d.jpg

 

PXL_20220107_034144573.thumb.jpg.4a61e15639ef9fe4408e7cea1029bf53.jpg

 

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PXL_20220107_034543782_MP.thumb.jpg.63345c90cf1d81e95053804e2c6b8f23.jpg

 

Lunch in a Buddhist restaurant. Simple fair, but it's interesting to see the various creative and traditional meat substitutes. The vegan yen ta fo soup was really nice.

 

PXL_20220107_035946413.thumb.jpg.fbf27a1d2cd64711997c3d275962f749.jpg

 

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Dessert -

 

Dou tang - shaved ice with toppings - jelly, candied longan, rice ball  with red bean paste, ginko, palm seeds,  jujube.

PXL_20220107_044141588_MP.thumb.jpg.1d3947c2bcf7c8c4c43f0da850e197ac.jpg

 

Longan juice slushie with soft tofu, crunchy fried dough, sago, basil seeds.

PXL_20220107_044207676.thumb.jpg.52f3e6129a93c111b035718f2b98b54d.jpg

 

PXL_20220107_044447239.thumb.jpg.f80f5d344631f7edf175a99c3714d3c1.jpg

 

PXL_20220107_045323637_MP.thumb.jpg.96620bd40166e104db2a4c4c9e62f606.jpg

 

 

 

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~ Shai N.

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shain

shain

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Leaving the beauty of the charming Northern Thailand to the hustle and humidity of Bangkok - charming in its own fashion.

 

PXL_20220107_051022494.thumb.jpg.eaf9b0a8c1c3ae63f0a0760f329037bd.jpg

 

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I'll post more soon.

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~ Shai N.

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