By admin | August 30, 2006
The title of this post may be a bit deceiving. Â Unhatched wouldn’t work because no egg is hatched. ‘Egg that hasn’t come out of the chicken yet’ doesn’t quite sound right. Â Unborn wouldn’t work…or would it? Anyway, This is certainly one of the stranger dishes I’ve tried in my time over here. The taste is […]
By admin | August 20, 2006
I had a post somewhere along the lines talking about eels. Â Well toads are another ‘filler’ meat. Â I say filler because I’m not aware of anyone actually eating the toads for the meat. Â It’s more just a protein to put into a dish that will mask the taste of the toad meat. Â An example, yet […]
By admin | August 20, 2006
Here’s a shot a small vegetable stand in a market around here. There’s a variety of vegetables including winter melons, mushrooms, cabbage, and, most notably, pumpkins. Thai pumpkins, called fak tawng [ฟัà¸à¸—à¸à¸‡], are used in a lot of dishes ranging from main entrees to desserts. They remind me a lot of acorn or butternut squash […]
By admin | August 20, 2006
Here’s two nice snacks for you. We got the bugs, then we got my sandwich. The sandwich was good, but I don’t think you care about that. Of course the more interesting aspect is those rather large insects. The scorpions (maeng bpawng [à¹à¸¡à¸‡à¸›à¹ˆà¸à¸‡]) are interesting, but I’ve written about those before . Those other bugs […]
By admin | August 20, 2006
Eels (bplaa lai [ปลาไหล]) are a common food in rural Thailand. Don’t get these eels confused with your unagi sushi, though. These eels are tiny like garden snakes and not nearly as meaty as the Japanese version. They are cut like a steak (as opposed to a fillet), although each ‘steak’ would be one bite […]
By admin | August 20, 2006
Here’s a bin with some coagulated blood chunks [luad – เลืà¸à¸”]. Apparently cow blood is too dark and smells while chicken blood gets a bit tough, so they aren’t used much. What we have here is pig blood. And it tastes like…blood! If you’ve ever got a cut in your mouth you’ll know what I […]
By admin | August 16, 2006
Here’s a nice selection of insects. I’ll give some common thoughts and opinions that many foreigners have when they try these. On the plate we have (clockwise from 12:00, although they are a bit mixed up): ants mixed with lemongrass and chilis (miang mot daeng [เมี่ยงมดà¹à¸”ง]) – Tastes like chilis and lemongrass. bamboo worms (only […]
By admin | August 13, 2006
Look at these tasty fried birds. I’m not sure what kind of bird they are, perhaps pigeons or something like that. In Thai its simply called fried bird (nok tawt [นà¸à¸—à¸à¸”]). I’m not sure what the appeal is with these either. There’s barely any meat on them and its mostly just crunchy bones and miscellaneous […]
Here’s a tasty bar snack that goes great with beer. While it may look intimidating at first, most of these items are actually quite tasty. In the bowl we have ants (miang mot daeng [เมี่ยงมดà¹à¸”ง]). I talk about miang mod daeng , although as is the norm, there is no coconut in this mixture. In […]
This is a traditional Thai snack called miang kam [เมี่ยงคำ], which supposedly had its origin around North Thailand in ancient times. Due to its simplicity, I can easily visualize people eating this snack ages ago. All you do is take some large, chaapluu leaves [ช้าพลู] to wrap the ingredients up before popping it in your […]
