My eldest SIL called us this morning to let us know she made a brand new batch of Jeow Bong (sweet, spicy and savory Laotian chili sauce). She set aside a batch for us to pick-up after work today. I was like, “Nope. We are heading over for ours on the way into work!” My in-law’s are the best!
For an afternoon snack, I made some Khao Gee (Laotian sticky rice egg patties) to accompany my SIL’s bombdotcom sauce. KHAO GEE with a side of homemade JEOW BONG is truly part of my childhood on a plate. Instant nostalgia!
🧡Thai Deep Fried Calamari W/ Chilli Sauce.
🐯🐰by Ying Thai. "we use freshly home- made sauce and this has made us unique". Eat In & Take away & Delivery. LUNCH & DINNER 11:30am-10pm, Tue: Closed, ☎️ (03) 9️⃣0️⃣7️⃣7️⃣5️⃣8️⃣9️⃣1️⃣
Came across this Thai restaurant which is right next to the Thai Consulate in Chicago, so the food must be good! And it did not disappoint... but certainly no display of Thai hospitality from the service staff to me 😅 ... #chicagofood#food#thaifood#thaifoodinchicago
"...this isn’t any ordinary Namprik, the chefs have utilised their Michelin-notable skills to create a more modern adaptations of traditional or street food-style Nampriks, using only the freshest ingredients or organic produce available from across Thailand’s region"
Read full interview tomorrow www.bangkokfoodies.com!
Chef Saki: For example, we use organic eggs, vegetables. The rice comes from the North eastern of Thailand, and the fish, we use the same fish with the 80/20. So, Yes. Maybe compared to other Namprik, they might be expensive, but if you think about each ingredient that we use, how we prepare, I think it's not expensive. @krokbkk
57125 February, 2020
Read full interview tomorrow in www.bangkokfoodies.com!
Chef Siripon: "For me it’s not much different. We still search for good quality ingredients and we try to be as sustainable as possible. Try to use local farmers, organic farmers, local vegetables, local fishermen. Our fish comes from Chumphon (ชุมพร) so I have this guy that goes to the fish market in the morning and I will ask what fresh and he will send through the night and I go pick up at Hua Lamphong train station.The rice we use is also organic from Yasothon (ยโสธร) Isan." @krokbkk
101225 February, 2020
Read the full article and interview on www.bangkokfoodies.com tomorrow! Namprik is often eaten with rice and raw or steamed vegetables. However this isn’t any ordinary namprik, the chefs have utilised their Michelin-notable skills to creating more modern adaptations of traditional or street food-style nampriks, using only the freshest ingredients or organic produce available from across Thailand’s regions, to which the chefs personally visit or are in close relationship directly with the producers and farmers. @krokbkk #BangkokFoodies#FoodiesOfficialAsia#Krokbkk
46425 February, 2020
Read full article tomorrow on www.bangkokfoodies.com
Unlike the more popular choice of Pat thai, @krokbkk / Krok’s main specialty is “Namprik”, Thailand’s beloved relish or paste which comes in a variety of tastes, mainly consisting of fish, seafood, or pork, or vegetable bases which is pounded aka “pok pok” with various herbs and spices in a Krok (mortar and pestle) to create rich, potent and spicy flavours. #Krokbkk#BangkokFoodies