Friday, May 25, 2018

Thai Food at Indochina Market Shops - Mukdahan Thailand

The braised chicken feet is a compulsory order for each customer. We followed suit. And came away without regret. The feet were up and ready for order. it will be put through a pot of of sauce and broth and then dished out with some of the broth and sauces. Skin was dropping off the bones. We got to sucking up the collagen being extra careful not to sucjked in the digits off the churckne feet. Again the soy sauce plus whatever they pput in got our diner of to a great vstart.

What followed were ubiqitious Thai food: Phad Thai and Kailan stirred fried with deep-fried pork (like roast pork). The later seems to be a common dish in Thai homes. It is more prevalent than I realised. I find it in the menu sheet in the north, in the east, central and also Laos. For one the deep fried pork with crispy rind is a big thing among the Thais.

Tuesday, May 22, 2018

Lao Viet Breakfast - Savannakhet Laos

At first sight this Big Breakfast must surely came from the French, one of the former colonial masters of Laos. The baguette is the French giveaway. Even though this dish is rarely found in Vietnam but the components are pretty common in both countries. What an excellent fusion of neighbourly cuisine? This must be the cousin's cuisine. Laos may be closer linguistically and culturally with Thailand but politically it is a different story. Vietnam and Laos both fought the French and later the U.S. And today Laos system of government is similar to that of Vietnam.

This is really a humongous breakfast and very Asian and very tasty too. I couldn't believe my eyes when I saw it. The meat (both pork and beef) served were generous, and stirred fried with spring onions. In additional there was a dollop of minced pork ball. To round up there were two sunny side up eggs and a good size baguette. Breakfast made in heaven?

Saturday, May 19, 2018

Gong Cha, KLIA2

Taiwanese Tea with lots of different types of fillings has been the rage for many years and has spread throughout the world where the Chinese diaspora is. The fillings, from Taro to nuts, jellies, seed, beans, grains and cereals.

First pic, had me arriving at KLIA2 picking up my Gong Cha and pretzel. My first introduction to Taiwanese Tea was in Kaoshiong, Taiwan. And it was Gong Cha (pic 2 and 3).

My favourite will be Milk Tea and Pearls, most of the time! The tea is usually thick with a slight bitter taste. This is how tea should taste to me. Then the pearls are heavenly. Chewy and challenging me to a bite fight. You know what I mean.

The various franchises has fine tune the operations to a fault. You can have the sugar at a few various levels. And the combinations though there is no mix and match are already too much to handle for the customer. Next time when taking a break, go to one of these Taiwanese Tea houses.

Wednesday, May 16, 2018

Universal Noodles (Pork Bones Noodles) - Citta Mall, Ara Damansara

On a late night dinner at Citta Mall and was turned away by established joints and it was just 9:37pm.  They lost me as a customer. Any way, we managed to wandered into this relatively new noodles shop. Saw it a few times but wasn't really hankering for noodles then.

According to their Chinese signage it was stated as Pork Bones Soup Noodles. Another sign said 'No MSG'. My meal was intended to be quick as I did  not want to slow their closing shop time. But the soup was hot and slurpy so it was slower meal.

Good soup, I wonder how long they will boil the pork bones to get the necessary stock for their soup. Anyway the portion was big and the toppings were a big huge portion. They have 4 choices and can choose any combinations. Minced pork paste, pork slices, liver and small intestines. I added a fish cake for my sides. Found the paste good but the skin a bit more chewy than normal.

Sunday, May 13, 2018

Khao Piak Tapioca and Rice Noodles - Mukdahan, Thailand

Khao Piak noodles are made from about 50% tapioca and 50% rice flour. It is famous in this region inclusive of the land across the river Mekong i.e. Laos. This shop's noodles came with soft bones pork ribs, fish and preserved pork together with mini cruller. The broth was so thick and intense and it was nice when combined with the sticky pliable noodles.

My bowl has the egg half cooked. A good decision given that the soup was so sweet. Took some of the edge away. Generous with shakes of cracked black pepper and some sprinkling of deep-fried onions.

I had a mix bowl with toppings from sliced preserved pork, soft bones pork ribs and fish which I presumed was tilapia. However, this may not be as it felt muscular and tough.

This famous eatery is a short walk from the Thai Laos International Bus Station. Its here we boarded for our trip to cross into Laos and return too.

Thursday, May 10, 2018

Boat Noodles, Citta Mall Ara Damansara

There is a merry-go-round musical chair happening in Citta Mall. Eateries are moving out but there is no short fall in new joints moving in. To each their confidence, the new entrepreneurs, and for those who moved out, likely a conclusion it's not worth the while anymore.

We tried out the Boat Noodles, which is still hugely popular wherever we go. It normally enjoys good crowd most the time when compared to other restaurants in the same Mall.

The food is Thai-grade. And the springy noodles I got was average. The small sliver of beef and beef Balls were fine. The soup was good. At RM280 per bowl, I was supposed to order 4!

From 1992 since I started traveling to Thailand on many occasions. I have eaten their food and find that they were particularly spicy and tasty (sweet, savoury, tart and the fish sauce was used liberally). However, it was too strong to for the Cantonese here. Not for my wife though as she is Hokkien. And she fell for Thai food heads over heels!

And the skewered chicken and beef balls were good though I wished it was a bit more solid in the area of the meat. And their Ayam Legend (Chicken Chop portion) was tender and properly cooked.  Sometimes both won't appear together. The skin was enjoyable, still some fat and yet crisp. Marination sauces were up to mark as I could taste it in the meat.

Finally  the dipping g sauce was very God but only of one kind as far as I can see at least for these food I ordered. No doubt the sauce was good, chili flakes, lime juice, fish sauce  sugar and cilantro. But I hope I will see more types appear as I patronise them and order other food in the future.

Monday, May 7, 2018

Braised Pork Leg on Rice (Khao Kha Moo) International Bus Station, Mukdahan Thailand

Khao Kha Moo (Pork Leg Rice) is almost as common to Tom Yam. It is hawker food. Bangkok has this at every nook and corner. Braised in these usual spices: Sichuan peppercorns, star anise, cloves, cinnamon, black pepper and Chinese soy sauces both thick and then. The premium portions will be the part with skin and the layer fat.

It is served like what we have here when ordering Roast Pork and or BBQ Pork Rice. My plate was missing the half boiled egg cooked in the sauce and also the Kailan vegetable. Didn't really remember to ask as I was busy tucking it in. If you want to imagine the taste just think of Tau Yo Bak (Soy Sauce Pork) plus the extra spice taste and smell of clove, cinnamon and star anise.

My served portion was cooked to perfection. Even the lean meat was falling off the bones. It comes with pickled mustard vegetable and a must for every platter to balance out the fat in the meat. One of my favourite is the toes (minus the hoofs). Each phalanx/digits has lots of skin and cartilage and with no lean meat, it was fabulous.