Phuket’s Moo Hong and Chaiya’s Salted Eggs | หมูฮ๊องภูเก็ตใส่ไข่เค็มไชยา

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.

Continue reading

The Sole Meunière of Pranburi – Deep-Fried ‘Pla Lin Ma’ With Fish Sauce | ปลาลิ้นหมาทอดน้ำปลา

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!

Continue reading