Mir’s Reviews > Thai Food > Status Update

Coconut soup with salt beef and bamboo shoot.

Menu I: Mackerel braised with green papaya, Banana chilli with dried fish and pork salad, krua of salted swordfish, red curry of quail dumplings, squid and pork soup.

Traditionally there was no drinking during meals, which is why so many soups are served.

Sweet Shredded Skate (pla graben warn). Wash and dry a skate wing, then marinate it overnight in soy sauce and white sugar. Night day, slowly grill until overcooked but not charred. Cool, then pick apart and shred meat. Bring palm sugar to a low boil. Add fish and stir constantly. Pour in fish sauce and simmer until evenly coated.

Rubbery texture prized for dumplings.

I will have to try steaming an egg to see how it is different.

Why do cookbooks give instructions on making/serving crudites? Cut up raw vegetables. Put on plate.

Why can't American salads be full of yumminess like Thai salads?

Small prawns marinated in garlic, salt, lime, fish sauce, palm sugar, and chilies. Mix into a salad of grated fresh coconut, ginger, cucumber, basil, mint, coriander. Serve with fish cakes.

Santol! Another fruit I'd never heard of: "pleasantly sour and sweet, slightly astringent"