ON TO REAL THAI

Yesterday we launched into a couple of classic Thai dishes. The first one originates from the Royal Palace and is considered complex, the second is an all time Hong Kong Chinese favorite with origins from Chinese or Chiu Chow cooking, and then the 'Khai Look Koey' ie 'Son-in-Law Eggs', plus 2 coconut based desserts.

KAENG SOM CHA-OM KHAI : Spicy Sour Soup with Deep Fried Arcacia Omelette
KUAY TIEW PAD SEE EW : Fried Noodles with Black Soy Sauce & Pork
KHAI LOOK KOEY : Deep Fried Egg in Tamarind Sauce
TA KO PEAUK : Coconut Cream Pudding with Taro
WOON MA PROW ON : Coconut Agar

'Kuay Tiew' is noodles; 'Pad' is stir fry, 'See Ew' is ... bingo .... 'Si Yau' or in this case, black soy sauce. See, you can speak Thai now. I learned a new trick for this very Chinese dish and that is; dry marinate the 'ho fun' in dark, sweet soy sauce or 'lo chau' for 15 minutes, making sure it is well colored before frying. This is why 'Char Kuay Tiew' anywhere in Southeast Asia is always darker in presentation, and tastier.

The dish shown is complicated as it starts with an orange curry paste. What adds the uniquely delicious flavor is the aromatic arcacia omelette, a vegetable I will have to actively source at home. This soup is very appetizing, the taste is sour-led but it is also in perfect balance with saltiness and sweetness, the ultimate in Thai cuisine.