(TH/EN) Looking to make a new bucket list of what to eat in Thailand? Here are the Thai dishes and ingredients that made it to our National Intangible Cultural Heritage list. Enjoy!
Category - Food Maps
(TH/EN) Our recent trip to the lower Isan of Thailand was an attempt to connect the dots from the earlier journey we made years ago to Prasat Hin Phimai in Korat or Nakhon Ratchasima. Our first stop here, Sa Kaeo, is filled with pleasant surprises, including the beautiful and compact ancient temple of Prasat Hin Sadok Kok Thom and lots of delicious Vietnamese foods. For those looking for a quiet place to chill with stories, here's an idea. ขับรถเที่ยวเล่านไปจนสุดแดนตะวันออกบ้าง กินอาหารเวียดนามจนเบื่อเลยขอบอก :D
(TH/EN) มาอุทัยธานีหน้าฝน คนท้องถิ่นแนะนำให้กินน้ำส้มซ่าคั้นสด และซื้อ “หน่อไม้เขา” กลับบ้าน ที่ตลาดเช้าและเย็นริมแม่น้ำสะแกกรังมีขายเต็มไปหมด หน่อไม้เขาสะแกกรัง ก็คือหน่อไม้ไผ่หวานนี่แหละ ที่ชาวบ้านอุทัยฯ...
A classic stew that has proliferated throughout Thailand, Moo Palo or Khai Palo is something we can make and keep for days. It is a handy stew to have around because it gets better every time it is simmered to reheat. I am now making Phuket's famous 'Palo' which they call 'Moo Hong' with salted eggs from Chaiya district - the district known for their delicious salted eggs - in Surat Thani.
Khao Soi and Nam Ngiew are delicious staples of Thai northern cuisine. However, there are some surprises lurking among the ingredients. And also, do you know why in Phrae, a northern province about 200 kilometres south of Chiang Mai, people choose to serve their version of 'Nam Ngiew' in small bowls?
We can really measure the trends of the foods throughout the different phrases of our time. Here comes the period of Pla Lin Ma (Soleidae), a once for-nothing fish caught up along the shores, that is now gaining recognition among eaters, me included, who love their delicate cottony flesh and crispy to crunch bones. Yumm!