Category Archives: Bangkok

by | 09/09/2011 · 3:46 pm

Confessions

The ultimate Thai fast food

It’s a painful thing to admit, but what better place to bare one’s soul than on the Internet, where anonymous identities and remote locations encourage people to be polite and kind and lovely? So here goes: I have a problem. It’s been taking up more and more of my time. I used to use it as a reward — if I finished writing a paragraph or two of something, then I would get my fix of it. I would promise myself that it would only be for a little while. Invariably, four hours later, dusk gloaming on the horizon, I would find the day has completely passed me by.

My problem is this website: http://www.towerofthehand.com/ I am obsessed with it. I cannot go a day without visiting it. And it appears I am not the only one. Trawling through other people’s comments, I am struck by the other people who visit daily — and have done so for the past 5 years (!) That is some serious dedication to this mind-crack that they call “Game of Thrones” (OK, they don’t really call it that. That’s the TV series. The books, collectively, are “A Song of Ice and Fire”, but I cannot bring myself to admit that this is what I am addicted to, because that makes it even dorkier than it already is.)

Why, pray tell, am I so enamored with this series (OK, ASOIAF, guys, that’s how fans refer to it in shorthand. It is known. Please, someone, shoot me with a crossbow!)? Am I having a mid-life crisis, and instead of morphing into the cool late-adolescence-early-twenties-era me-that-could-have-been (speaking of could-have-been, what if what’s-his-face had lived? Oops, SPOILER ALERT. But then again why are you here? Mom’s calling you to dinner!) I have relapsed into 13-year-old real-me, with glasses, braces and a mullet, playing Dungeons & Dragons in Josh Lamancusa’s basement (is it any wonder why I have a soft spot for Brienne of Tarth?)

I think “Game of Thrones” (I’m just calling it this, OK? Go back to teasing out clues over R+L) is one of the foodiest book series out there. Seriously. I am not the only one to think this. My husband, Tom Colicchio, appears to be a big fan of the George RR Martin books, creating a food truck serving dishes from the book (black fish stew for the Wall; Sansa’s favorite lemon cakes) in the run-up to the HBO series premiere last April. Who knew Chef Tom was so adorably nerdy?

Food is used as a major descriptor in the book, for both place and character. A distracted prince dines on bean paste, flatbread and olives; a tense wedding feast features mashed turnips and jellied calves’ brains; street food in another city showcases unborn puppy and honeyed locusts; and some characters have to make do with grilled horsemeat, mashed acorn paste, or worse. What kinds of places are these? Who are these people? What’s in those pies? The food always illuminates this, and is sometimes a big plot point.

This got me to thinking about Bangkok. Not the food that characterizes Amazing Thailand (or is this Miracle Thailand?) — gem-like sweet dumplings in coconut milk, hot spicy noodles in an intricate egg net — but the food that really puts a mirror up to us, showing us for who we really are.

That food is this: yum Mama. Obvious to passers-by from the boxes of Mama noodles (almost always shrimp tom yum flavor) slung to the side, these street carts blanch Mama noodles from the package, toss them with the included seasonings, lime juice, fish sauce and sugar, and mix them with a handful of assorted seafood, nitrate-rich sausages and greens. The result is tangy, cheap (30 baht) and most of all, quick (a little over a minute from start to finish) — a requisite for people who have little time to moon over pesky details like nutrition and who frankly don’t care, people in an easy land who pretend they will live forever. It’s processed, it’s sloppy, it’s not-so-good for you … but it’s still satisfying, the way a Big Mac is, or a nice big glass of fermented mare’s milk. Or a book ending where ALL YOUR QUESTIONS ARE FINALLY ANSWERED AND YOU CAN STOP TROLLING WEBSITES.

A sign of the times

6 Comments

Filed under Asia, Bangkok, food, food stalls, noodles, seafood, Thailand

by | 09/02/2011 · 4:10 pm

So here goes

Jay Maew's giant pomfret with pickled plums

People sometimes ask me where I like to eat. I suspect this is so they do not have to worry about bumping into me somewhere. I’ve been asked this enough times that I have decided to write down a handy little list, detailing the places I make a serious effort to go to again and again.

You may notice there is a pattern. As I get older (I am 75), I get more set in my ways. You will never, ever catch me in a place with throbbing music, or packed with people, or outfitted with beds instead of chairs, unless Anthony Bourdain is there, in an outfit made out of sun-dried beef. I will try my very best to avoid a place that describes itself as fusion, unless it is something like Eskimo-Mongolian, because — well, who wouldn’t want to see that? I also steer clear of theme restaurants, unless they involve ninjas, or pirates. Or, uh, knights and jousting. Never mind. Just scratch what I said about theme restaurants.

1. Jay Maew
Just off of the highway in Samut Songkhram on the way to Hua Hin, this Thai seafood place is … about to close, because the owners want to retire and enjoy their lives. This is a shame (although I am all for the owners wanting to enjoy their lives), because their gaeng som is easily the best within 100 km of Bangkok. Also delicious giant pomfret, stewed with pickled plums or steamed with soy sauce and ginger; grilled crab, thick with eggs; freshwater shrimp, heads oozing, lightly blistered. Try not to miss it!

Before going over Mae Nam Tha Jeen, stick to left, go under bridge, U-turn, make first left, and it’s on your left hand side.
034-713-911

2. Jay Fai
Let me tell you a story about Jay Fai. I wrote a book about street food stalls, and although the bill at Jay Fai falls quite outrageously beyond the price limit of 100 baht per meal, I included it, because her cooking is incredibly delicious, more so once you find out she is self-taught.

Well, she didn’t like being included in a book with the pad thai guy down the street and the assorted noodle vendors here and there on the sidewalk. Her food is “on another level”, she said. Well, I can’t say I disagree with that. “Dry” thom yum (spicy lemongrass soup), festooned with prawns as big as a child’s hand; double-fried lard na, thick flat noodles paired with skinny yellow ones, topped with a flavorful seafood gravy; or, my favorite, a Japanese-inspired omelette stuffed with gigantic hunks of crab — this place is the first place I think of when someone I like wants to eat great Thai food.

Jay Fai's crabmeat omelette

327 Mahachai Rd.
02-223-9384

3. Chesa
People are sometimes confused when I say this Swiss restaurant is my favorite Western restaurant in Bangkok. Who knew raclette could be so alluring? How could fondue be such a draw?

Truthfully, although I love cheese, raclette and fondue aren’t big draws to me either. Yet I come to Chesa every chance I get because nearly every item on its menu is well-cooked. I like that the chef includes seasonal menus — focusing on, say, white asparagus in late spring, chanterelles in the fall. I like the brisk, efficient service. I like that they don’t mind substitutions. I even like that it’s slightly fusty and quiet. Best of all, I love that this is a restaurant that does not shy away from offal — veal kidneys in a mustard sauce, liver with rosti, breaded fried sweetbreads, these guys have it all.

Kidneys with brussels sprouts

5 Sukhumvit Soi 20
02-261-6650

4. Soul Food Mahanakorn
Every time I mention Soul Food Mahanakorn to anyone, I am invariably told one of a several things: 1. that it is their local; 2. that they have had the party for their book/exhibition/film/album there; 3. that they had a very interesting conversation about (insert something here) with the owner; and 4. to try the lamb grapao/Burmese-style stewed pork belly/spicy eggplant salad/excellent cocktails.

The point being, everyone loves this place. What started out as being a trendy new place with promise has turned into something that people genuinely love to go to, again and again. Everyone has picked out their favorite dish on the menu (mine is the Hat Yai fried chicken); everyone has had some sort of party there (including me); everyone has had an interesting conversation with Jarrett (boo, Eagles). This is because it is very easy to do all of these things, thanks to a smart menu, a convivial, homey atmosphere, and Jarrett’s genuinely warm personality. You feel like he could be your best friend: we could watch movies together, and do each other’s hair, and he could listen to me blather on about “Game of Thrones” for hours on end … right? Jarrett? Hey, where are you going?

56/10 Sukhumvit Soi 55
02-714-7708

5. Bamee Slow
I travel more than I should, and this is the first place I always try to go to once I get home. I love bamee kai — I am a fool for eggs, and a boiled egg, cooked just enough so the yolk runs all over a silky, fragrant handful of egg noodles accented with red pork and fried garlic, is probably my idea of an edible heaven. Best/worst of all, the wait can take up to 25 minutes, ramping up the anticipation for your first bowl (I immediately order two, broth separate, to avoid unnecessary drama) that much more. It’s the very best street food, the slow kind.

 

Entrance to Ekamai Soi 19 (after 8pm)

14 Comments

Filed under Asia, bamee, Bangkok, curries, fish, food, food stalls, noodles, restaurant, seafood, Thailand

by | 08/26/2011 · 2:52 pm

What’s Cooking: Larb Dib

When I order steak tartare at French restaurants, I am invariably told by a worried waiter that the dish I have just asked for is raw. Do I want to rethink my order a little bit?

Raw is, in fact, what I’m looking for. There is that feeling of being an animal, of tearing into something in its “natural” state, untouched by flame, uncivilized. I don’t think I’m the only one. Thanks to the rise of the Japanese sushi bar, tartare of some form — beef, tuna or salmon — is a fixture of pretty much any Western restaurant across the globe: studded with avocado, dusted with pink peppercorns, or, if you are particularly unlucky, bulked up with ketchup.

Since tartare is pretty much ubiquitous, other types of restaurants have had less trouble serving raw meat to diners previously considered “too skittish” for such savage fare. Nadimo’s features a “raw kibbee” dish that is made up of minced lamb cut with bulgur wheat and accompanied by a garlicky puree. It’s unusual and surprisingly delicious, an example of how good raw meat can be.

Raw kibbee at Nadimo's

Thai food boasts its own raw dishes — in this case, larb dib nuea, or “raw minced beef salad”. Its nature changes depending on the region; in Isaan, it’s tart and fresh, leavened with ground rice grains and lots of pak chee farang, the sawtooth-edged leaf reminiscent of soap. In the North, it’s something brusque and brawny, with lots of dried chili, a hint of pork blood and a shrimp paste-based sauce. The Northern Thai one is the version I’m trying today.

Larb Dip (for 4 people)

– 400 grams good-quality raw beef, hand-chopped (I chose a Thai-French tenderloin from Villa Sukhumvit 33)
– 100 grams thin beef tripe, sliced and boiled

– 8 Tablespoons fried garlic
– 1/2 stem lemongrass, sliced and fried
– 4 Tablespoons thinly sliced shallots
– 4 Tablespoons shredded coriander
– 2 teaspoons vegetable oil
– 1/2 cup pork blood (optional)
– 1 teaspoon pork bile (optional)

For larb muang paste
– 25 pieces grilled dried chilies
– 10 cloves grilled garlic
– 15 cloves grilled shallots
– 1 piece grilled galangal
– 1 Tablespoon shrimp paste, wrapped in foil and grilled
– 1/2 stem lemongrass, finely sliced
– 1 Tablespoon roasted makwaen, or a northern Thai peppercorn (I could not find it on short notice, so I substituted Sichuan peppercorns, roasted and ground)

Directions:
1. After having grilled most larb paste ingredients on an oven on full whack, pound into a paste with mortar and pestle alongside lemongrass and roasted makwaen or other substitute.

2. Mix beef and tripe with larb paste mix. If using pork blood and bile, add now.

3. This is optional, but you can cook your larb dib bleu by adding vegetable oil and giving the meat a few stirs with a wooden spoon. Otherwise, you can leave the lovely deep ruby color by leaving it completely raw.

4. Season with salt and fish sauce to your taste. Top with sliced shallots, fried garlic, fried sliced lemongrass and shredded coriander. I also topped mine with lots of mint, even though it’s more Isaan and less muang (Northern), simply because it’s one of the few things we have managed to grow in our garden! Look at these beauties (I know it just looks like regular mint to you):

My finished larb looked like this:

My raw beef larb

5. Serve accompanied by sturdy lettuce leaves, cucumber slices, blanched green beans, boiled pumpkin and any other fresh vegetable you may fancy or have lurking somewhere in your refrigerator. Don’t forget the sticky rice.

13 Comments

Filed under Asia, Bangkok, beef, cooking, food, Northern Thailand, recipe, Thailand