Tags
cake, dumplings, festival, khanom dtaan, loy krathong, meat balls, noodles, pork, pork balls, thai
I’ve been neglecting my blog. I am sorry! I will try to post once a week.
In the mean time, have some photos from Loy Krathong. I almost wish I had eaten more, but then I remember the limits of my stomach:
Meatballs and dumplings. The round tight ones are called ‘sai krok Isaan’, a type of sausage from fermented meat and rice. It is an acquired taste, tangy and savoury. These ones were just a bit too salty to eat on their own; they would have been better over rice.
Grilled pork (‘muu ping’). It is not much, but still toothsome. These ones were sticky-sweet and given more complexity because of all the smoke.
Although not pictured, I also had yet another pork item (I have not eaten pork since!) – a peppery, spicy noodle soup with pork meatballs and slices (muu nam stok). It was perfectly edible. That was all.
But these… (and vegetarians can look back now!)
These ‘khanom dtaan’ – sugar palm cakes – are about as good as you can get them outside of Thailand. Tender and moist, they are only just delicately sweet and should be fragrant with sugar palm. These cakes are steamed and best eaten as soon as you can, or can they get soggy. Nothing discouraged me from scoffing the leftovers during my lecture break the next day, though.
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I’m making croissants, guided by Martha Stewart. Golly! Results tomorrow. I haven’t made croissants since I was in secondary school. So far it has been easier than I imagined.
Whaaaa I didn’t have breakfast and now I’m hungry… yeah, I could eat meat now, at 10 in the morning… *lol*
I’m eager to see how your croissants look like!
Sometimes for breakfast I am lucky enough to get a Thai-style omelette which has some minced, seasoned pork whisked into the eggs. The resulting item is dense and savoury, but digestible even in the morning because it’s got finely ground meat.
I baked the croissants just now; they were lovely but could be even better. Luckily I’ve got leftover dough (the recipe I used makes 20), so I’m going to shape them more carefully, leave them to prove for longer and bake them a bit differently. They should be perfect then. I’ll write and post pictures tomorrow!