KRA BOUNG TA LAY .... Deep Fried Seafood Triangles, losely translated. 'Ta lay' is seafood, 'kra boung' refers to its shape, like a samosa but much thinner. Top & bottom sheets, similar to wanton skin, are used to sandwich a paper thin filling of shrimp & fish (must be river fish) pureed with coriander root & garlic. Deep fried, of course, and served with a dipping sauce from vinegar, sugar, salt, chili sauce & a pickled plum to complete the taste game. It is addictive as we were devouring them before service!
YAM RUAM ROD ... Spicy Mixed Salad is another traditional appetizer. 'Yam' means mixing vegetables with meat & seasoning, and 'ruam rod' is translated as mixed tastes. I did not realize until today the ingredients ie calamari, prawns, ground pork & glass noodles or 'fun see' should all be poached. The seasoning sauce is where the $ is; fish sauce, sugar, lime juice, chilli powder & crushed hot chillies. The real tip is .... this sauce is so universal in Thai cooking it can basically go with any other meats or seafood as well. I am told another Hong Kong favorite, Sirloin Beef Salad, is seldom served here as many do not eat beef for religious and other reasons. That said, I can see the potential of a medium rare juicy sirloin, cut into thin pink slices or cubes and served with that tongue teaser of a sauce. Can you? Let me test it out at TKT.
KRA BOUNG TA LAY .... Deep Fried Seafood Triangles, losely translated. 'Ta lay' is seafood, 'kra boung' refers to its shape, like a samosa but much thinner. Top & bottom sheets, similar to wanton skin, are used to sandwich a paper thin filling of shrimp & fish (must be river fish) pureed with coriander root & garlic. Deep fried, of course, and served with a dipping sauce from vinegar, sugar, salt, chili sauce & a pickled plum to complete the taste game. It is addictive as we were devouring them before service!
YAM RUAM ROD ... Spicy Mixed Salad is another traditional appetizer. 'Yam' means mixing vegetables with meat & seasoning, and 'ruam rod' is translated as mixed tastes. I did not realize until today the ingredients ie calamari, prawns, ground pork & glass noodles or 'fun see' should all be poached. The seasoning sauce is where the $ is; fish sauce, sugar, lime juice, chilli powder & crushed hot chillies. The real tip is .... this sauce is so universal in Thai cooking it can basically go with any other meats or seafood as well. I am told another Hong Kong favorite, Sirloin Beef Salad, is seldom served here as many do not eat beef for religious and other reasons. That said, I can see the potential of a medium rare juicy sirloin, cut into thin pink slices or cubes and served with that tongue teaser of a sauce. Can you? Let me test it out at TKT. 
.jpg)
No comments:
Post a Comment