My love of custard was revealed a while ago.
I’m not ashamed. We all have our food vices, and this one is fairly harmless. In moderation.
You have probably by now correctly deduced that sang kaya is a type of custard. Coconut custard in fact.
Tag Archives: Thai
Thailand Food Exploration: Woon Krob
Day-glo. If it doesn’t work on clothes, can it really work on sweets?
(I’m sure day-glo fans will be bridling at the first part of that statement, but if clothing isn’t subdued, drab and dull, I’m not interested.)
In these days of natural, local, independent, hand-made idealism, even the big companies are phasing out artificial colours in favour of less eye-popping alternatives.
Thailand Food Exploration: Thab Thim Krob Drink
Following my u-turn on a group of desserts that I snappily call “things floating in coconut milk”, I quite happily began eating thab thim krob whenever the opportunity arose.
At the same market where I purchased the underwhelming khanom tua baep, H and I shared a thab thim krob drink.
Continue reading Thailand Food Exploration: Thab Thim Krob Drink
Thailand Food Exploration: Moo Dad Deow
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.
Thailand Food Exploration: Tom Yum Goong
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.
