Soi 38 Night Markets, Sukumvit

Staying over the Sukumvit side of town we had all these new places to explore. One thing we heard is that Soi 38 turns into a bit of an evening food market that runs until about 3am. Perfect! We take the MRT and upon leaving the station look down to see Soi 38 alive .... this is a good sign!



I start with a coconut milk shake and we take a walk.



We settle back at the beginning for some firey pad Thai. The guy working the wok at the front is giving a little show with each wok of noodles being fried, and his little cart is plastered in awards and newspaper articles.



We order the noodles and also a plate of crispy pork and vegetables. The pork arrives first, so we beginning picking at this.



I then sneak away to take a few shots of him cooking our noodles ...



Then the pad Thai arrives. It looks pretty good, but the flavor just isn't quite there. We pile on the chili, peanuts and fish sauce.



The whole time we're eyeing off the sticky rice and mango cart across the way.



We get a mango sticky rice to go.



And enjoy it back at Suk 11, sitting in the little Soi and watching the night go by ....

Bloody good pavlova

Here's a pretty mean looking pavlova Kim whipped up one night for staff meal.  A pretty fine job done with a complete lack of fresh fruit.  There was whipped cream, Organic Niki cherries, some tinned peaches we found lying around and some frozen mango puree.

Bloody good!  But took us about 3 days to eat as it was bloody huge!

Staff Meal Pavlova

4 large egg whites, at room temperature

few drops of vanilla extract

1 tsp white vinegar

2 tsp cornstach

1 cup, + 2Tbsp sugar

pinch of salt

Cream

Tin of peaches found lying around

Frozen organic Niki cherries, thawed and pitted

Frozen mango puree, thawed

or any other fruits you have lying around

1. Pre-heat oven to 175C.  Line a baking sheet with parchment paper.  

2. Put egg whites and salt into kitchen aid mixer on medium and beat for a few minutes, or until light and foamy.  Increase speed and beat for a few more minutes until you have firm peaks.

3. Gradually add the sugar while still beating.  Continue mixing for another 5 minutes or so until it's nice and shiny.

4. Sprinkle the vinegar, cornstach and vanilla over the whites and gently fold in.

5.  Place the mixture onto the parchment lined tray and smooth over with some sort of flat implement.  

6. Place in oven on middle rack and then close the door.  Immediately turn down to 150C and bake for 1 hour.  Then turn off the oven, resisting the temptation to open the door.

7. Ideally, you would then like to leave the pav. in the oven for 4 hours to dry out.  We didn't quite have that luxury of time, so our pav had about 10 minutes.

8.  In the meantime, beat some cream.  Sweeten a little with sugar and vanilla.

9. Slap on the cream, then artistically decorate with your chosen fruit.