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.
Category - Phuket | ภูเก็ต
🍀 (ไทย/Eng) This post is rewritten on Sunday 3rd May 2020 - two months into the pandemic lockdown when I am cooking like crazy like most people I know :D I am now cooking Aiyu Jelly - a rare ingredient that made the sweet and mysterious shaved ice dessert of Phuket.
Country Bum in the City is my vlog about Thailand, Thai food and places to visit in this beautiful Kingdom that is my hometown. :D
Wise people, and I mean wise foodie people, once told me that to get to really know the place well, you might want to start at the fresh market. The stomach of the place, the galley, the soul, and the direct path into the heart of locals. So here we are tackling Phuket fresh market for their special UNESCO-listed delicious repertoire.
UNESCO City of Gastronomy, Phuket Town is a real foodie town. Among their amazing arrays of local delicacies is a variety of tea snacks, many of which are an integral part of their daily life. The delicate and cute and delicious Pang Pia is among the oldest recipes.
(ภาษาไทยด้านล่างค่ะ) The City of Phuket – UNESCO’s 18th City of Gastronomy – is the island’s preserved cluster of cultures. Old streets lined with Anglo-Portuguese shophouses, charming cafes and museums. Plus, this is the place where you can munch on their tasty Peranakan dishes, which are the local adaptations of Chinese-Malay recipes particularly perpetuated throughout the Strait of Malacca. However, as you will expect from the Thai cooking, we’d adapted those recipes to our own tastes. So you will find many dishes fiery, perfumed with mixed herbs, and definitely carrying loads of...