One of the foods I was most looking forward to eat in Bangkok was roasted baby pigs. Roasted pigs both full size and baby ones are frequently eaten in Hawaii, but never will you find the baby pigs this young. The baby pigs found back home are a shame compared to these. At this Chinese restaurant 40 minutes outside of the city, my aunt brought up to a restaurant well known for their pigs. Here, a small group of us quickly devoured the crispy, savory skin of the pig, so beautifully roasted the skin was practically gleaming! Lift up the thin shard of skin, and you’ll find just the barest layer of fat separating skin and meat. In comparison, at our favorite place for roasted pigs in Honolulu, there’s at least a good half inch of fat between the skin and meat.
We were offered to pair it with steamed mantous, but in this case alone, I preferred the crackly skin on it’s own.
Stir fried ostrich that tasted remarkably like extremely buttery soft beef!
Crab and vermicelli noodles in a spicy curry broth.
Cold sliced chicken. Not cold ginger chicken, if that’s what you’re thinking, but simply boiled, chilled and sliced young chicken, more bony than meaty, but what meat is attached to the bone is about one bazillion times more succulent than what my grandma affectionally/sarcastically calls, “American Chicken.”
A quartet of appetizers, I can’t remember what they all were, but to the right are fried scallops, and just below that was my favorite of the bunch, bean sprouts stir fried with eggs and salted fish. I was really craving a big bowl of rice to pair with that, but there was just so much other food to eat, I had no time!
I wanted to jump up and cheer when I saw this dish! Well at first I had no idea what it was. But then my aunt said it was noodles, and I said, what? NOODLES?! And yes, it is true! Noodles! What you’re looking at are wide squares of noodles, so thin they were near transparent, layered one on top of another, at least a dozen layers. Then the whole mass is fried on both sides, replated, and cut into manageable squared. How do you eat this?
First you put about five or so squares into a small rice bowl, and then you take a big scoop of this gravy rich with shrimp, scallops, beef, choy sum, carrots, and bean sprouts, and ladle it alllll over. A quick mix, and viola! The noodles themselves are simply amazing, the outer layers get all crisp and charred in some spots which the inner layers nearly melt together forming some crazy molten concoction. The gravy is just to tie it all in, but if you’re a real noodle hound, you’re better off spooning the gravy in a separate bowl and dipping the noodles :)
For me, leafing through a recently-released compendium of teas with many first-flush single-origin varieties is akin to salivating over those luscious photos of vegetables in a seed-seller’s catalogue: Each entry promising something new, summoning a hopeful if guarded belief in Nature and the growing conditions of my garden. What will the … Continue reading