Daily I shop in my local fresh food market in Chiang Mai, Asia. It has literally changed my life as well as the way I think about food. It really is as far removed from the soulless weekly supermarket shop as Land Crab Caviar is from the huge deep frozen Turkey Twizlers. Right now there is a range of unusual food around Thailand, such as plump and yummy grilled frogs, the terrifying Fish Head Fruit as well as the delicious Land Crab Caviar. Let me tell you what unconventional things to look out for in any fresh food marketplace in Thailand.
For the more adventurous amongst you. These little plump beauties are gathered up in big wicker baskets at the side of grain fields when the rice harvests occur. With the development of fast growing rice, combined with perfect weather, this can be about 3 times a year. They are also farmed up in the mountains as part of the Royal Food Assignment which encourages hill tribe farmers to turn to sustainable and legal plants rather than Opium Poppies. It is wonderfully successful with Royal Project outlets springing up all over the place selling things such as local Buffalo Milk Mozzarella Mozzarella dairy product and Wood Smoked Trout Fillets. In fact Thailand is rapidly to become modern foodie nation.
The frogs are cooked here in numerous means; in curries, roasted, grilled, toast and deep fried. The most common method that you’ll come across in most markets is barbequed. The frogs are boned and splayed on a bamboo fork that is certainly then slow roasted in situ in the market. 20 Baht a pop and very tasty too.
Slow Beef roasts Duck
This is a classic. The whole sweet is slowly roasted at a low heat in an enclosed glass pantry which keeps the juices in together with stops it drying out. In effect it can be a classic American barbecue. It is provided sliced in little containers for approximately 50 Baht a potion. You can buy freshly steamed jasmine rice in the stall next door and eat these people together there and then in the market together with taste a little bit of heaven.
Pork Rice Porridge
Locally this is called Jot, although you don’t really pronounce the “t”, it just gives us something to aim for. It is the poor guys staple food and available at the market virtually all the time every day of the year. It is nothing more than a creamy porridge manufactured from milled rice and flavoured having chopped coriander, spring onions in addition to whatever ground meat you have to hands.
I like the pork version. It is the local special.
In case you loved this post and you wish to receive more info about rong nho assure visit our own website.
As the porridge is relatively bland for Thai tastes their traditional to flavour it to your own liking from a choice of about twelve little condiment dishes. These include; dried up chilli powder, crushed fried garlic clove, lemon juice, palm sugar, fish spices, chopped fresh chilli in hemp vinegar, chopped fresh coriander, sliced spring onions, chopped fried hemp noodle, bean sprouts and pickled cabbage. For a little bag connected with Jot to take away you give a measly 10 Baht.
Should you fancy making it yourself at among the many Cooking Schools in Thailand most commonly it is on the menu along with Green Curry in addition to Green Papaya Salad. The numerous baking schools are a great introduction to Thai food and affordable even if you are on the tightest of budgets.
Steamed Ground Nuts
Consequently simple and so good. I had only ever seen ground nuts in their shells at the zoo where they were referred to as Peanuts which, when we were little ones could feed to the monkeys. Both that or ready shelled and salted and sold in every several Eleven on the planet. At the market you purchase them in their shell having already been lightly steamed. They must be one of several healthiest snack in the world. You see these people for sale everywhere and cost at most 20 Baht for a big supply. You often see them available, along with baked eggs, from beach vendors down at Hua Hin or on the islands.
Land Crab Caviar
You don’t get fresh water land crabs in most parts of the world and therefore don’t get the wonderful crab paste which is made from them. It’s not a genuine caviar but has the same extreme rich flavour. After it has rained you get an explosion of these crabs which live in and around almond fields, ditches. The caviar is a wonderful dark orange colour, described I do think by arty types as Burned up Ochre, a favourite colour of Rembrandt, apparently. It has a strong, dark together with earthy sea food flavor. It’s a tad like a cross between crab beef and anchovy. It’s certainly a robust and unusual taste.