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.
Category - Food Maps
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!
Recently, I went on a search for the best curry puffs in Bangkok. The experience took me places and revealed some of the hidden stalls that offer the best deep-fried goodies.
Southern pineapple made an impromptu extra in the usually stinky-bean-only dish of 'Sator Pad Goong.' And it seems that the fruit season brings out the best of this acidic yet sweet taste of the crunchy type.
Khanom Chin or fermented rice noodle is a staple throughout Thailand. But in the south, they do it with a spectacular fanfare, with a table brimmed with assorted vegetables as side trimmings. A delicious rite of passage if you are in the area.