The grilling has now been taken over by younger family members who have moved the grill stand across the road to make more room for the woks and such at the original place. They have squeezed into a small grassy space next to (uhggg) yet another girlie bar.
They only open one at a time, the wok side during the day and then the family migrates across the road to grill at night. The smell of the grilling meat as you walk past is intoxicating, you can almost taste the flavor. We had to have some.
First night grilled pork, grilled chicken, beef salad and salad of three crispies.
The pork, a huge chunk of goodness, soooooo good, carriying all the promised smokey flavor as well as the grill rendered fat.
The chicken was still as good as we remembered, crispy on the outside and soft and moist in, the light tumeric marinade giving it something else.
The beef salad was a real fire starter, packed with loads of chilli. Also apple eggplant, tomato and asian celery all coated with loads of limey dressing. Thai style salads tend to have a lot of dressing so you have some for your rice.
The three crispy salad, well thats what we read yum sam krop - salad, three, crispy, though we could and probably are mangling the language, was indeed a three crispy salad with deep fried pork skin, deep fried chicken and tiny school prawns along with cashews, shallots, tomato and asian celery all tossed with a slightly sweet, chilli dressing. First time for this one and wow it won't be the last. I mean spicy, sweet, sour and crunchy, it's got it all.
So full after trying to finish it all we rolled home only to be back a few days later, on this night the grill was manned by a two foot Doramon who was studiously grilling her packet of potato chips one by one around the cooking meat.
Thinking we had learned our lesson about portion sizing the other night we only ordered three things, a tom yum, a white fungus salad and some sun dried pork.
The pork - Muu dat diaw - is more of a drinking snack but it's tasty any time, marinated in fish or soy sauce, coated in a varitey of spice and left to dry in the sun before being deep fried and served with chilli sauce. It's quite addictive.
White fungus salad was great, usually seen the dry but the fresh fungus had much more texture, and we learnt a new Thai word; Het huu nuu khao - white fungus.
The soup was where we came undone. It was huge, easily enough for four, it must have had a whole school of prawns in the bowl. Really good but we just couldn't finish, sorry.
We came here once and there was a shack, we came back a few years later and its grown, what'll be here next time??? Just don't go changing the food!!
White fungus salad was great, usually seen the dry but the fresh fungus had much more texture, and we learnt a new Thai word; Het huu nuu khao - white fungus.
The soup was where we came undone. It was huge, easily enough for four, it must have had a whole school of prawns in the bowl. Really good but we just couldn't finish, sorry.
We came here once and there was a shack, we came back a few years later and its grown, what'll be here next time??? Just don't go changing the food!!
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