Thursday, January 5, 2012
Monday, January 2, 2012
Wednesday, November 9, 2011
Caap Moo
We went way up North for the holiday and found foggy jungle mountain tops, red and white pomegranates, persimmons, jelly candies, a surrealist temple, coffee, but the highlight was fried pork skins.
The skins are seasoned with some chilli, garlic and onion. Adi was an instant fan, dubbing them, "the crispy things that I like."
Outside of Chiang Mai there were several spots to buy them in small bag size and duffel bag size. When we stopped at a rest area to eat, this lovely young lady was frying up a small batch right next to us.
Learning a couple of Issan dishes
Steam fish with Thai Herbs and a Jungle Curry with house chicken and winter melon.
Best Pad Thai is in Lopburi
Pad Thai Nei Yuod, He has been making Pad Thai for over 13 years and the price is still the same. Great place to eat.
Grinding Rice into Flour
A great old tool. This method of making rice flour is not used anymore. I was told that Thai treats are much tastier by using fresh rice flour.
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