Chanuwas (New) Aswamenakul1. Starting my food review thread with “ไข่ยัดไส้” (kai-yud-sai) which is an omelette with a filling of pork and veggies that are cooked in a ketchup-based sauce.
2. “ผัดกะเพราหมูยอหมูสับไข่ดาว” (pad-ka-prao-moo-yor-moo-sub-kai-dow). Yes, this is the original form of pad kaprao you see in the US. It’s simple with garlic, pork, chili, and holy basils (some add onions). But this one is a bit extra because of “pork loaf” (mooyor) and fried egg (kaidow).
3. “คะน้าหมูกรอบ” (ka-nar-moo-grob). This is crispy pork belly with Chinese kale that’s cooked in oyster sauce base. Pretty common dish among traditional Thai food places depending on whether they have crispy pork belly.
4. “เบอร์เกอร์ข้าวเหนียวลาบหมู” (bur-ger-kao-neow-larb-moo). Basically a burger with sticky rice instead of bread. This one has a larb-flavor pork patty. It was “exotic” when it was first introduced around 10-20 years ago. But it has stuck around and become more common.
5. “ข้าวผัด” (kao-pad). Yes, it’s just fried rice. But we have many variants of fried rice here that involve different combinations of vegetables and seasoning. This one has tomatoes and Chinese kales. If you don’t realize it yet, we use Chinese kales in many dishes.
6. Let’s switch gear a bit today with “ข้าวแกงกะหรี่คัตซึ” (kao-kang-ka-ree-kat-(t)su) aka Katsu curry rice. Katsu refers to fried pork. Japanese food is one of the most common food here, and we seem to do it quite successfully. And this place made my favorite curry dish. #Food #ThailandFood
7. “สุกี้แห้ง” (su-kee-hang) aka sukiyaki but without soup (hang). Thailand has acquired sukiyaki for the longest time, and we have adapted it quite a bit. It’s composed mostly of boiled vegetables, and then we add glass noodles to it. Soupless version is mixed with the sauce. #Food #FoodReview #ThailandFood
8. “บะหมี่ต้มยํา” (bah-mee-tom-yam). Similar to ramen but we use egg noodles. This one is “tomyam” only bc they add chili paste and it’s spicy. The fact that no Thai restaurant in the US has adopted this bowl boggles my mind because it’s one of the most common food here. #Food #FoodReview #ThailandFood
9. “ข้าวมันไก่” (kao-mun-gai). It’s rice with chickens. But the rice is cooked with sliced gingers, garlics, and a bit of oil. This creates an aroma with a slightly oily texture in the rice. You eat it with a sauce made from fermented soybeans and a chicken stock that add winter melons. #Food #FoodReview #ThailandFood
10. “ปิ้งตับ” (ping-tub) or marinated skewered grilled chicken livers. One of the most common morning street food eaten with sticky rice. Usually sold along side marinated skewered grilled pork (moo-ping). #Food #FoodReview #ThailandFood
11. “ผัดมาม่า” (pad-ma-ma). A stir-fried dish with instant ramen noodle as main carb cooked with vegetables and meat and often seasoned with the flavor packet that comes with it. Our flavor packets happen to taste pretty decent, so it works really well 😌 #Food #FoodReview #ThailandFood
12. “ทอดมันปลากราย” (tod-mun-pla-krai). This is fish cake made from clown knifefish and tend to incorporate chopped yardlong beans and julienned kaffir like leaves. Eaten with sweet sauce and cucumbers as a side to cut the oily flavor. Great street food “snack.” #Food #FoodReview #ThailandFood
13. “ข้าวขาหมู” (kao-ka-moo). This is pork shank meat and skin with rice and the stew that’s the pork shanks are cooked in. Pork shanks are cooked in a stew that has cinnamon and star anise as the main spice. The stew’s flavor is leaning towards sweet. #Food #FoodReview #ThailandFood
14. “ขนมโตเกียว” (ka-nom-to-kyo). Imagine a rolled crepe. There are two main types of fillings. The sweet filling uses custard. The savory filling has small pieces of hotdogs, cooked ground pork, and eggs. Nostalgic street snacks. Doesn’t have anything to do with Tokyo. #Food #FoodReview #ThailandFood
15. “เสี่ยวหลงเปา” (xiao-long-bao) aka soup dumpling. They’re steamed buns with pork filling that also contain soup! It originated from China. But Thailand has a large Chinese population that has culturally assimilated. Hence, Chinese food is also part of our culture. #Food #FoodReview #ThailandFood #MastodonFoodie
16. “ข้าวหมูแดงหมูกรอบ” (kao-moo-dang-moo-krob). This is rice with “red pork” and crispy pork belly. Usually you get only one type of pork, but you can order a mix of them. “Red pork” is marinated pork that incorporates red food coloring. It tastes a bit sweet, so does its sauce. #Food #FoodReview #ThailandFood #MastodonFoodie
17. “ผัดไทย” (pad-thai). That’s right the well-known pad thai. It’s a stir-fried noodle dish that use rice noodles and a tamarind sauce base. Many don’t contain meat. Common ingredients are bean sprouts, garlic chives, preserved radish, tofu, & (lots of) crushed roasted peanuts. #Food #FoodReview #ThailandFood #MastodonFoodie
18. “ชาไทยเย็น” (cha-thai-yen) aka Thai tea. Thai tea is originally made from Ceylon tea, but they’re pricey so people also use landrace Assam as the tea base and mix in food coloring. Concentrated milk is the common sweetener. “yen” means it’s an iced version because it can be hot or ice-blended too.
This will begin a subthread on sweet scene in Thailand because this is an interesting subculture here contrasting to the US.
#Food #FoodReview #ThailandFood #MastodonFoodie #ThailandDessert
19. “ช็อคโกแลตเย็น” (chocolate-yen) aka iced chocolate. Sweet beverages are VERY common here. We might have as many sweet beverage stores (imagine boba place) as restaurants. Coffee shops also sell sweet drinks, and black coffee is sometimes sweetened by default 😂
One perplexing thing in the US is iced chocolate is not common. Hot chocolate will be on the menu, but when I order an iced chocolate, they will look stunned. Unless it’s a boba shop, they suck at sweet drinks. #FoodReview #ThailandFood
20. “บัวลอยไข่หวาน” (bua-loy-kai-waan). Bualoy is a traditional Thai dessert that consists of glutinous rice flour rolled into small balls mixed with food coloring (can be natural color derived from plants) and cooked in coconut milk and sugar. Eggs can be added and that’s what “kai-waan” refers to. If salted eggs are used, then it’ll be “kai-kem”. #Food #FoodReview #ThailandFood #ThailandDessert
21. “บัวลอยงาดําชาเขียว” (bua-loy-nga-dum-cha-keow). This is a fusion between bualoy and sweet milk green tea. Big bualoy balls also have black sesame (nga-dum) fillings. This dessert is more niche but the recombination of food/sweet is very common here. #Food #FoodReview #ThailandFood #ThailandDessert
22. “ขนมถ้วย” (ka-nom-tuay). Another traditional Thai dessert/snack. It has a tiny bowl shape (tuay) with two layers. The bottom layer is a mix of rice flour and pandan leaf water while top layer is made of coconut milk.
23. “ปาท่องโก๋” (pa-tong-go). Some call it Chinese doughnuts. It’s a pair of bread dough tied together into a shape similar to chromosome and fried. Commonly dipped into concentrated milk or pandan leaf custard. Can also be eaten with hot drinks like coffee or hot chocolate. #Food #FoodReview #ThailandFood
24. “นํ้าเต้าหู้” (nam-tao-hoo) that means “tofu milk” aka soy milk. It’s a traditional drink in Thailand. It’s usually sweetened and eaten with patongo (above toot). Sometimes, other ingredients are added including Adley, jelly, sago (or sagu) pearl, and other types of grains. #Food #FoodReview #ThailandFood #ThailandSnack
25. “ขนมดอกบัว” (ka-nom-dog-bua). Another simple traditional Thai dessert/snack. A mix of different flour (AP and rice) that incorporates pandan leaf water and fried. It tastes… very addictive 😂
Commonly found at a street market. #Food #FoodReview #ThailandFood #ThailandSnack
26. “โรตี” (ro-ti). You’ve probably seen this term referring to an Indian flatbread before. But it is referred to a different kind in Thailand (maida paratha src: Wikipedia). It’s a crispy fried flatbread and served as dessert. Many also add eggs or bananas as ingredients. Common toppings are sugar and concentrated milk. #Food #FoodReview #ThailandFood #ThailandDessert
27. “ฮันนี่โทสต์” (Honey toast). A Japanese-origin dessert that’s become hugely popular in Thailand. It’s a toasted cube of bread that’s brushed with a mix of butter and honey. It’s topped with ice cream and served with whipped cream. You then pour honey over it before eating. #foodofmastodon #FoodReview #ThailandFood #ThailandDessert
28. “ข้าวเหนียวมะม่วง” (kao-neow-ma-muang) aka sticky rice with mangoes. This thread will be incomplete without this canonical Thai dessert. The sticky rice is cooked with coconut milk and sugar. Mangoes have to be the breeds that have enough sweetness to stand up to it. You can pour more coconut milk over it when eating. #FoodOfMastodon #FoodReview #ThailandFood #ThailandDessert
Getting back to food now. A short series of Isaan (northeastern Thai) food:
29. “ลาบหมู” (larb-moo) aka pork salad. Cooked ground pork with aromatic vegetables and crushed roasted rice, and seasoned with fish sauce. There’s varying level of spiciness one can make. Some have pork skins and offals. Most Isaan food is eaten with sticky rice including this one. #FoodOfMastodon #FoodReview #ThailandFood
30. “ส้มตำ” (som-tam) aka papaya salad. Another traditional Isaan dish w/ shredded unripe papaya as a main component. This dish has many variants. The left pic is Somtam Thai that tastes sweet and a bit sour. The right pic is Somtam Lao that uses fermented fish sauce, so it tastes more savory. Both of them are spicy. #FoodOfMastodon #FoodReview #ThailandFood
31. “คอหมูย่างจิ้มแจ่ว” (kor-moo-yang-jim-jaew). Grilled marinated pork shoulder with “jaew” sauce. Jaew sauce has many variations, but common ingredients are tamarind sauce, fish sauce, roasted ground rice, culantros, and crushed dried chili peppers. #FoodOfMastodon #FoodReview #ThailandFood
32. “หมกหน่อไม้” (mok-nor-mai). Shredded bamboo shoots mixed with fish sauce, fermented fish sauce, pork belly, chilies, and lemon basils. These are wrapped in pandan leaves and then steamed. It’s a less popularized dish of Isaan cuisine. #FoodOfMastodon #FoodReview #ThailandFood
33. “ขนมจีนนํ้ายา” (ka-nom-jeen-nam-ya). A type of rice noodle (kanomjeen) that’s eaten with stock and raw vegetables like bean sprouts or yardlong beans as condiments. There are many variations of stock for kanomjeen. This stock is fish curry that has various herbs such as lemongrass, fingerroot, shallots as well as dry chili. #FoodOfMastodon #FoodReview #ThailandFood
34. “หมูสะเต๊ะ” (moo-sa-tay). Skewered grilled pork that’s marinated with turmeric powder, curry powder, other aromatic herbs, and coconut milk. This is eaten with a peanut sauce and acar. Acar is vegetables, usually cucumbers, shallots, and chili, pickled in vinegar and sugar. #FoodOfMastodon #FoodReview #ThailandFood
35. “มะระผัดไข่” (ma-ra-pad-kai). Winter melons cooked with eggs. There are way that could help reduce the bitterness of winter melons if you cook it properly. For this dish, my family’s recipe is to add pork and cellophane noodles in it too. #FoodOfMastodon #FoodReview #ThailandFood
John
Calvin Lin@chasnew so good!!!