Returning to our short series on Thai food, let's continue from where we left off.
This is “yum ma meung” or mango salad, a Thai favourite. These are made with young green unripe mangoes and not the soft and ripe orange-flesh fruity variety. These young mangoes have a hardier crunchy flesh and offers a sourish zing.
Shred it and mix well with sliced shallots, “khee nu” chili, roasted finely-dessicated coconut flesh, crushed peanuts, pounded dried prawns, fish sauce, lime juice, sugar and coriander leaves.
I like my yum ma meung light and dry (not soggy in sauce), as is the case here. The combination of ingredients blend perferctly and is sour, sweet and spicy all at once. This flavourful ensemble assaults your tastebuds with every bite. Just perfect!
This is “kaeng ched” or clear pork tofu soup, similar to the ones had in earlier posts. The variation here is the inclusion of dried seaweed in the soup.
This is "pla grapok lad prik", or deep-fried mullet fish in Thai chili sauce. The fish is so well deep-fried that you can just eat it whole, fish bones and all. Dip in the chili-oil sauce and pop it into your mouth. *crunch*crunch* Absolutely gorgeous.
Another take on my favourite “kaeng som”, or spicy sour fish soup (covered in detail in earlier posts).
This is “woon sen phat koong” or stir-fried glass noodles with prawns. “Woon sen” is mung bean noodles or cellophane noodles or 'fun-see' in Chinese. These noodles are stiffer than the other varieties of noodles and are identical to those used in Korean "jab chae" mixed veges.
Stir-fried with prawns, eggs, chinese cabbage, “cloud’s ear” mushroom and large onions. Nice.
Overall, another extremely satisfying meal. Thumbs up!