Each bite of the fish cakes is bursting with the briny flavors of the fish, the fragrance and heat from the red curry paste, and the crunchiness of the long beans. Tod Man Pla is a Thai-style fishcake made with fresh fish paste, long beans, red curry paste and kaffir lime leaves. These fish cakes are unlike the Western deep fried varieties which are battered before being deep fried. Tod Man, or Fried Fish-Paste Balls or Fish Cake, is a highly-recommended appetizer on the menus of most Thai restaurants or even on street vendors. It will fill you up for several hours so you have the energy to keep going until dinner time rolls around. Moo Ping vendors usually sell throughout the day, but you will find them mainly in the morning and late afternoon, perfect for breakfast or an afternoon snack. Jaew sauce, dried chili dipping sauce, is one of the common accompaniments to serve with this kind of grilled pork. Thai papaya salad, widely known as Som Tam, is a great partner for this dish, often served with a dipping sauce which seems to vary from vendor to vendor. Once the pork has marinated in these wonderful flavors for a few hours, the pieces are threaded onto bamboo skewers and grilled, basting every few minutes with coconut milk to seal in all of the rich, deep flavors and moisture, and then served with warm sticky rice. They are made by marinating bite-sized pieces of pork with an earthy, slightly spicy cilantro-garlic-peppercorn marinade. You will find Moo Ping nearly everywhere you go. Thai-style grilled pork on skewers, known as “Moo Ping”, is one of most popular street foods in Thailand. Thai-style grilled pork on skewers: Moo Ping
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