On a previous visit to Thailand nearly 5 years ago, while out with our hosts we suddenly screeched to the side of the road and shortly afterwards were the proud owners of a box of khanom krok. Hot, crispy, soft and coconutty, the little half-spheres were sublimely delicious.
Having rashly quit our jobs and sold our house recently, my boyfriend and I are now spending a few months outside the UK, our first stop being Thailand.
My boyfriend’s dad has retired here and is married to a Thai lady, which makes all food experiences much easier and more varied. They are based near Pattaya, which is notorious for many things, but has a lot of excellent places to eat for all budgets.
On our first morning, feeling a little jet-lagged, we picked up some drinks at a small coffee shop. I opted for a Lychee Blitz, which is a fruit and ice blend, although I suspect it included some syrup as it was sweet and had a pink tinge to it. We returned to the car for a brief trip onwards to a small road-side restaurant, bringing our drinks with us.
Our hosts outlined a few of the more popular dishes, and we plumped for the “gaeng jued tam luang” (phonetic representation!) which I was advised translates as “bland soup with coccinia grandis leaf”.
These biscuits pop up all over the place. They seem to be a staple of every bakery and supermarket, in the latter sold in packs of four.
After clearing up the mystery of pineapple tarts for me, my boyfriend’s niece brought up macaroni pies. “Macaroni pies?” I queried hesitantly, trying to equate pasta and pies. There was no mistake though, it is essentially macaroni cheese in a pie.
Thus far, I’ve only encountered these in a pack of four assorted tarts, so am not entirely sure they are specific to Scotland. Vague snippets of information on the internet seem to support the theory, but until I see them more widely available, I’m going to reserve judgement.