Dried meat has different associations for me.
There’s the stereotypical Wild West gold-prospector angle (gnarled, weather-beaten men with beards gnawing on leathery strips of beef). There’s the time H and I tried to make our own biltong in a home-made drying box (it turned out more like crumbly meat biscuits). Finally, there’s a painful memory of buying lots of delicious salmon jerky in a Canadian airport, only to have to throw it all away when we reached UK customs.
There are some dishes that crop up on every Thai restaurant menu in Britain.
I’ve been a bit neglectful of some of these, partly because I didn’t eat too many of them when in Thailand recently, and partly because I thought it might be a bit boring.
Green and red curry, pad Thai… you can find these and other dishes in many restaurants, but quite often there were things I fancied more, or that I thought I might not get back home.
However once I’d finished writing the previous post about rice, I realised that I shouldn’t really worry about people finding anything else boring after they read that, so let’s talk about tom yum goong.
Hold onto your hats, people, it’s a post about rice!
I’m pretty sure you’ve all eaten rice before. If not… how? No, don’t tell me, instead rush down to your nearest grocery outlet, purchase some, try it, then return to reading this page. See you soon!
How often do you eat something and it turns out to be far less awesome than you were imagining?
(I know, this isn’t sounding good for khanom tua baep is it?)
Perhaps it’s proportionate to the amount of anticipation.
Mango (mamuang) and sticky rice (khao neow) is one of the famous dishes of Thailand.
It isn’t hard to see why it’s so popular.
Continue reading Thailand Food Exploration: Khao Neow Mamuang