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.
Pa Sak - Huay Tak UNESCO Biosphere Reserve in Lampang of Thailand is now becoming a part of the soon-to-be-official Tham Pha Thai National Park with a massive area covering 5 districts including Ngao, Mueang, Chae Hom, Mae Mo, and Wang Nuea of Lampang. This is a place one can find the world's best varieties of teak trees preserved and grown into their full glories. Those into natural attractions will have a field day chasing waterfalls, exploring caves, and being amazed by prehistoric paintings.
UNESCO has this year declared Doi Chiang Dao in Chiang Mai to become the latest UNESCO Biosphere Reserve. Now that Thailand has five biosphere reserves stretching from the north to the upper south, it is time to look back to the beginning of it all. Here's to Thailand's very first UNESCO Biosphere Reserve at Sakaerat Environmental Research Station (SERS) in Wang Nam Khiao District of Nakhon Ratchasima.
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?
ยำส้มโอแบบ naked 😋 ทำทานเองก็จะได้ยำส้มโอรสอ่อนๆ ถูกใจ มีความส้มโอเต็มๆ ไม่ถูกกลบด้วยน้ำพริกเผา บลาๆๆ แทนมะพร้าวคั่วคือวอลนัตอบค่ะ ทานกับชะพลูหลังบ้าน | My own riff on Yum Som-O that has nothing to mask the sweet and fragrant tastes of the main event. 😋
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!