Sunday, February 20, 2011
Saturday, February 19, 2011
Thai FoodThis section is to give you an idea of the Thail food that you are likely to come across in Pattaya. You will most likely not try some it of it but there are some dishes which shouldn't be missed. We'll start with the dishes that you may like to try then move onto some other things that you are likely to see.
This is a new section and I will be adding more with time.
Food You Might Like to Try
Some Different Types of food
China Factory Day 4 & Snake Soup
I was so proud of myself today for pushing through my fear (and gagging reflexes) to experience something new. I wouldn't consider myself a picky eater. But, I do have major issues with some textures like fat, gristle and chewy rubber.
Above are the 3 snakes (about $50 US dollar worth) that the factory boss picked from the cages below.
How nice of him! We were also fortunate enough to be sitting quite close to the cages and I had a perfect view of them cutting the heads off each snake, with scissors, before weighing them.
Snake flesh waiting to go into the pot of boiling snake bones.
If this doesn't look appetizing... UGH! Did I mention that I did run 5.5 miles this morning and I am now starving! Wishing that I had dropped a bar in my bag before leaving this morning.
This is what snake looks like all cooked up.
I ATE it! I ate like 7 pieces! There was NOTHING else to eat! It was a bit chewy with not a lot of taste.
think calamari, think calamari
And lucky us, with 3 snakes comes 3 SNAKE GALL BLADDERS! Supposedly SGB's are good for your eyes and stomach. These are fresh out of the snakes, soaking in some sort of alcohol. The factory boss proceeded to add more alcohol and squeeze the green fluid out of each SGB.
Yep, then he poured us each a mini glass. OH BOY! This is NOT a good lunch!!
The alcohol was so strong I couldn't taste anything else, thankfully. I did pass on the whole SGB when those were being passed around at the end. I had had enough adventure for one lunch!
China Bars American Frozen Chicken FeetThe bribe-taking food and drug regulator has been executed and a vendor of pork-flavored cardboard-filled steamed buns or baozi has been shut down as food authorities in China take charge.
And, while reports continue to come in here regarding tainted Chinese food imports, the Chinese government has decided to invoke the "people in glass houses" rule and more heavily scrutinize American products sold to China.
The AP reports today:
"Frozen poultry products from ., the world's largest meat processor, were found to be contaminated with salmonella, the General Administration of Quality Supervision, Inspection and Quarantine said on its Web site late Friday.
Other imports barred by China included frozen chicken feet from Sanderson Farms, Inc. tainted with residue of an anti-parasite drug, as well as frozen pork ribs from Meat Solutions Corp. containing a leanness-enhancing feed additive, the AQSIQ said.
A spokesman for Cargill denied the agency's claims, while officials at Tyson and Sanderson Farms were not immediately available to comment."
I cannot help but ask....Dear Martha: What do I do with a pound of frozen chicken feet, salt, pepper and a dream? Pls advise.
( source: foodmuseum)
Friday, February 18, 2011
Dry Curry Chicken – Rendang AyamIf you can make curry chicken, then it won’t be any problem for you to cook this dish, Dry Curry Chicken. The method used to make this dish is almost same as the method used to cook Curry Chicken with Potato. However, both give different sensation.
Of course, the later brings stronger taste as it has been cooked for longer time and has absorbed all the coconut milk. Also not forget, the later used less ingredient too!
600g Chicken, cut into pieces
200 ml thick coconut milk
500ml thin coconut milk
3 nos red shallot, shredded
1/2 inch ginger, shredded
50g curry powder
20g chili powder
handful of curry leaves
1 stalk lemon grass, crushed
salt to taste
1) Mix the curry powder and chili powder with 3 tbsp of water. Keep aside.
2) Pour thick coconut milk in a pot, add in shredded red shallot, ginger, crushed lemongrass and the curry leaves. Cook over for low heat and stirring constantly for 10 minutes or till boiling.
3) Add in curry powder mixture and stir well. Add in the chicken pieces and stir fry for a while till the chicken are covered by curry mixture.
4) Pour in thin coconut milk and bring to a boil. Covered. Simmer over low heat until the curry gravy is thick or almost dry.
5) Lastly, add in enough salt. Serve well with steamed rice.