I have only eaten a few western type meals in the past seven years as I love all types thai cooking . . . probably like most of you who also have a thai wife. . . I will try anything that is thai, except ... paw paw salad ... I HATE IT AND THE SMELL . . .and my wife cannot get enough of it . . she will eat it with her mouth on fire and looking as if she is going to pass out . . . That evening it is seperate bedrooms as the smell oozing from every pore in her skin is most offputting . . .
Does anyone else have thai food hates and smelling wives (in a nice way).
Thai food hates . . .
Thai food hates . . .
Go hard or go home . . .
If she is a Lanna or Isaan girl then your wife probably liberally adds bplah la or kapi to the Som Tam. These are the things that cause the stink. If you omit those and make sure that no mingy crabs go in then you get Som Tam Thai, which is really rather nice as long as you get the balance of nam bplah, chillies and lime to your taste.
Anything with blah la in it is my own personal pet hate. It is mingin'!
Anything with blah la in it is my own personal pet hate. It is mingin'!
is it a self torture proses they try to go through
its crazy to see them eat this they seem like they enjoy some torture
i personaly think they are not happy if they dont eat one meal a day that ads a mustache of sweat beads to there top lip and streaming eyes the pain on there face is amazzing just another part of daily life in amazzing thailand
chok dee
jambo
its crazy to see them eat this they seem like they enjoy some torture
i personaly think they are not happy if they dont eat one meal a day that ads a mustache of sweat beads to there top lip and streaming eyes the pain on there face is amazzing just another part of daily life in amazzing thailand
chok dee
jambo
I am a lover of Thai Salads, both the Thai Beef and any sort of Larb. I have never tried a paw paw salad, because I am told that paw paw is a fruit, and am not really a lover of that kind of fruit.
I was at a party at the weekend and was told that if I liked spicy salads, that I must try one.
Can anyone explain what the ingredients are in the salad, and also what was added to the salad in this statement " bplah la or kapi to the Som Tam" and what is it that makes it smell so bad.
I have watched green curry being made, and must admit, that while all of the ingredients are being combined, it does not look the best, but the end product is just so good.
In Australia as like a lot of resturants in HH, they cater for those who do not like their food so hot.
3 Years ago we went to Koh Lanta and stayed at the Lanta Palace (about 20 mins from Ban Saladin port) and the lady who run the food place there done the hottest and most tasty Thai Beef Salads and Larb's that I have ever tasted.
The only place that I ever got any food to rival it was at one of the street cafes opposite the Swedish Bar in Poolsuk Road (just up the road on the opposite side to the London Lounge).
It was very hot food, but also very tasty, you could taste all of the ingredients, it had not just had extra chillies added to it to make it hotter.
It was a shame that I only managed to tempt my GF (who is also a great lover of Thai Food) to eat there on the last night of our trip, otherwise I can assure you that those places would have had all of our custom for the duration of our trip.
I was at a party at the weekend and was told that if I liked spicy salads, that I must try one.
Can anyone explain what the ingredients are in the salad, and also what was added to the salad in this statement " bplah la or kapi to the Som Tam" and what is it that makes it smell so bad.
I have watched green curry being made, and must admit, that while all of the ingredients are being combined, it does not look the best, but the end product is just so good.
In Australia as like a lot of resturants in HH, they cater for those who do not like their food so hot.
3 Years ago we went to Koh Lanta and stayed at the Lanta Palace (about 20 mins from Ban Saladin port) and the lady who run the food place there done the hottest and most tasty Thai Beef Salads and Larb's that I have ever tasted.
The only place that I ever got any food to rival it was at one of the street cafes opposite the Swedish Bar in Poolsuk Road (just up the road on the opposite side to the London Lounge).
It was very hot food, but also very tasty, you could taste all of the ingredients, it had not just had extra chillies added to it to make it hotter.
It was a shame that I only managed to tempt my GF (who is also a great lover of Thai Food) to eat there on the last night of our trip, otherwise I can assure you that those places would have had all of our custom for the duration of our trip.
Chelsea - bplah la is pickled/fermented mud fish. It stinks and is wet and sloppy rather than dried. Consistency, appearance and taste are revolting to my taste but each to their own I suppose. Kapi is the punget paste made from shrimps or crab that can also be very stinky - especially the crab variety my mother-in-law makes!
By the way, the paw-paw (papaya to us Brits) salad (which the Thais call Som Tam) is not made with ripe but with green fruit, so it has a completely different taste & texture to that of ripe paw-paw. Here in the UK my wife uses raw swede as a substitute and you would be surprised at how authentic it is.
By the way, the paw-paw (papaya to us Brits) salad (which the Thais call Som Tam) is not made with ripe but with green fruit, so it has a completely different taste & texture to that of ripe paw-paw. Here in the UK my wife uses raw swede as a substitute and you would be surprised at how authentic it is.
Jamie. there is just one thing that I am going to have to do, and that is go and try one and see if it is half as bad as it sounds.
From what you have described, I think that the fruit one sounds better than the swede.
The only memory I have of swede is school dinners in the UK, and that was enough to turn me off it for life.
I will report back later after trying it (if I survive) and let you know my thoughts.
From what you have described, I think that the fruit one sounds better than the swede.
The only memory I have of swede is school dinners in the UK, and that was enough to turn me off it for life.
I will report back later after trying it (if I survive) and let you know my thoughts.
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dr dave soul monsta
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OK Guys 'n' Gals, since we are on the topic of minging food, you asked for this. I have been wondering whether to post it for a while. I first posted it on another site but is a description of larb as it is eaten in the Lanna region:
All about Larb…
Not much really shocks me about the cultural differences between Thailand and the UK but cultural differences can lead to immense FRUSTRATION............
For example; time keeping, dealing with local officals, attitude to money, attitude to safety, food hygiene...ah! Food hygiene! I suppose I was mildly shocked on my most recent trip to Thailand when I was re-introduced to the favourite Northern dish, LARB.
Essentially this consists of some cuts of meat (on this occasion it happened to be buffalo), some items of offal (liver, kidney, stomach and intestine) and some bags of blood from the freshly slaughtered animal. First the part digested and watery content of the intestine is drained into a bowl. This is, of course, well on its way to becoming buffalo manure and smells not too dissimilar but has yet to be compacted into its final state by the action of the intestines. The intestine is then finely chopped along with the rest of the offal and the meat. Whilst the group of diners are communally contributing to the meat chopping, they periodically dip fingers and balls of sticky rice into the bowl of raw intestinal content and consume it heartily. Finally the bags of blood along with the remaining buffalo sewage are poured into the chopped meat and offal and mixed by hand. After being spiced with chillies and coriander it is then immediately eaten raw with sticky rice and accompanied by a bottle or two of SEE-SIP. I suppose the See-Sip is drank in order to kill the tape-worms in the Larb, as it tastes more like paint stripper than whiskey. Brings whole new meaning to the phrase 'eat s*** and die!'
Everytime I witness (and occasionally participate) in such culinary delights I think of the TV chefs in the UK extolling the virtues of the delicate flavours and subtlety of Thai cuisine. How I would love to share a bowl of larb in raw, rural Thailand with Rick Stein or Ainsley Harriot!
Now you know why I prefer not to dine with the in-laws!
BTW, Dr Dave, which is worse: boiled, fried or grilled chicken feet? I can stomach the crispy deep fried or grilled ones but the wobbly ones you find in soup are vile! And how about those barbecued chicken heads from the Gai Yang lady near the Grand Hotel!? Aaaaggggh!!!!!!
All about Larb…
Not much really shocks me about the cultural differences between Thailand and the UK but cultural differences can lead to immense FRUSTRATION............
For example; time keeping, dealing with local officals, attitude to money, attitude to safety, food hygiene...ah! Food hygiene! I suppose I was mildly shocked on my most recent trip to Thailand when I was re-introduced to the favourite Northern dish, LARB.
Essentially this consists of some cuts of meat (on this occasion it happened to be buffalo), some items of offal (liver, kidney, stomach and intestine) and some bags of blood from the freshly slaughtered animal. First the part digested and watery content of the intestine is drained into a bowl. This is, of course, well on its way to becoming buffalo manure and smells not too dissimilar but has yet to be compacted into its final state by the action of the intestines. The intestine is then finely chopped along with the rest of the offal and the meat. Whilst the group of diners are communally contributing to the meat chopping, they periodically dip fingers and balls of sticky rice into the bowl of raw intestinal content and consume it heartily. Finally the bags of blood along with the remaining buffalo sewage are poured into the chopped meat and offal and mixed by hand. After being spiced with chillies and coriander it is then immediately eaten raw with sticky rice and accompanied by a bottle or two of SEE-SIP. I suppose the See-Sip is drank in order to kill the tape-worms in the Larb, as it tastes more like paint stripper than whiskey. Brings whole new meaning to the phrase 'eat s*** and die!'
Everytime I witness (and occasionally participate) in such culinary delights I think of the TV chefs in the UK extolling the virtues of the delicate flavours and subtlety of Thai cuisine. How I would love to share a bowl of larb in raw, rural Thailand with Rick Stein or Ainsley Harriot!
Now you know why I prefer not to dine with the in-laws!
BTW, Dr Dave, which is worse: boiled, fried or grilled chicken feet? I can stomach the crispy deep fried or grilled ones but the wobbly ones you find in soup are vile! And how about those barbecued chicken heads from the Gai Yang lady near the Grand Hotel!? Aaaaggggh!!!!!!