Thai Food Menu 17
Every Friday, we are bringing you pictures of the Thai food that we are eating in the Paknam Web offices. This first dish was a new one for me though I found it worth repeating in the future. The pork and tomato sauce is made up from pounding together chillies, salt, galangal, onion, shrimp paste, garlic and of course the pork and tomatoes. To cook, first fry some garlic in a wok until golden brown. Then add the paste and fry for a few minutes until cooked through. Then add some water and continue cooking until this has evaporated. It is then served with either fresh or cooked vegetables.
The next dish is an old favourite for many visitors to Thailand. I like both green curry and red curry and you can cook it yourself with just about any meat or even fish. This version is green curry with beef. You can buy the curry paste ready made in most supermarkets around the world. You will also need some coconut milk. In this picture you can see the quartered egg plants and hard peas. When I cook myself I use normal garden peas from the freezer.
This is another one of those dishes I haven’t had often but it has a good taste. It is basically a noodle wrap that is stuffed with various ingredients. This one had chicken with dried shrimp, tofu and bean sprouts. The topping is a sweet dark soy sauce.
Our dessert today is a popular snack often seen on the street. The roti came with Indian immigrants to Thailand. Locally, we buy our roti from a Muslim family. Commonly there are two versions. This one has sweetened milk and sugar which costs about 7 baht each. Another version has an egg instead and is usually about 15 baht each. I will show you some more versions of roti on another day. When you are next in Thailand, make sure you try something new. You never know, it may become your favourite dish.