By admin | December 27, 2006
This here is shark fin soup. I know it’s not a very politically correct soup, but as a purveyor of odd foods, I had to try it at least once. Despite its primarily Chinese origin and popularity, it is available all throughout Asia. it is very common in high class restaurants and around Chinatowns. We […]
By admin | December 27, 2006
We found these interesting looking clams in Kuala Lumpur. I never saw them before and they tasted normal, although I was quite intrigued by the rectangular shape of their shells. Just to the left is some tasty fishhead curry.
By admin | November 11, 2006
Here’s a dish I didn’t really enjoy, a knew I wouldn’t enjoy, but still had to purchase it anyway simply for the photo value. This is literally chicken bits to the fullest extent. I am unsure what it’s called in Thai, so I just call it chicken insides (kruang nai gai [เครื่à¸à¸‡à¹ƒà¸™à¹„à¸à¹ˆ]). If you look […]
By admin | September 24, 2006
Here’s another interesting one. These are literally deep-fried flowers (dawk mai tawt [ดà¸à¸à¹„ม้ทà¸à¸”]). Apparently these are a Hmong specialty and these particular ones were found on the island of Koh Kret. Koh Kret is basically in the middle of the Chao Phraya River as it runs through Northern Bangkok. As you can see from the […]
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 […]
