โกจ้อย ขนมจีนไก่ทอด กระบี่
Ko Joi Kanom Jeen Gai Tod Krabi
One of my favorite excursions in Krabi, Thailand, is to go eat a type of noodle called kanom jeen at Ko Joi restaurant in a Nuea Klong just south of Krabi town. It’s a little, somewhat out-of-the way restaurant where they make their own fresh kanom jeen noodles and some absolutely delicious gai tod (fried chicken). Their main sign, in Thai, says โกจ้อย ขนมจีนไก่ทอด กระบี่ – Ko Joi Kanom Jeen Gai Tod Krabi.
(Click pictures to see a larger version.)
Kanom jeen are perhaps the only noodles popular in Thailand that do not come to Thailand via the Chinese. This is ironic as the word for Chinese in Thai sounds very much like jeen – for years I thought that was what the jeen in kanom jeen meant: it’s not. Kanom jeen is a 100% rice noodle consisting of rice, water and (optional) salt. It is made by first fermenting the dough, then expressing the dough through a cylinder with holes into hot water (for cooking). According to Kasma these noodles are indigenous to SE Asia and originated among the Mon ethnic group, who called them kanawn jin. They are found throughout SE Asia, in NE Thailand, Northern Thailand, Southern Thailand, Cambodia, Vietnam and Burma. The noodles are documented in the Ayuthaya Era (15th to 18th centuries) and may have existed since the 8th to 11th centuries.
We’ve already blogged on a Southern restaurant that serves kanom jeen (Wang Derm (which his become Krua Nakhon), in Nakhon Si Thammarat). What makes Ko Joi special is that they make the noodles right there and you can watch the process in its entirety. (See slideshow at bottom of page.)
In many places, kanom jeen noodles are used as a rice substitute: you can order green curry or whatever that will be served over the noodles. Here, you have one choice: Kanom Jeen Namya, which Kasma translates as Southern-Style Rice Vermicelli Topped with Spicy Fish Namya Curry Sauce. And it is spicy! Kasma’s recipe, which she used to teach in Advanced Set E-2, calls for 10 large dried red chillies (soaked and chopped) and 40 to 50 dried red chillies (finely ground) pounded into the chilli paste. The dish even without the chillies would have an intense flavor from all the other herbs. The lovely yellow color comes from fresh turmeric.
The dish is served with an assortment of raw and blanched vegetables and various kind of pickles, which can be eaten separately or stirred in and eaten with the noodles, as you can see above right.
At nearly every southern restaurant, there’s a platter or two of fresh vegetables and herbs to accompany the meal. At Ko Joi you get two plates: the one above left has two kinds of pickles, cucumbers, long beans and bean sprouts. The one above right has various leaves and herbs, such as Thai Basil.
The other plus for Ko Joi is that they make a fabulous fried chicken (gai tod) to eat with the noodles. Above left you see the chicken marinating in a sauce prior to frying. Above left you see the chicken sizzling away in the oil.
Be warned, though: you may need to stay in line for the chicken piece you want as sometimes there’s a number of people waiting to choose.
When you see the photo above left, you can imagine why there’s a line to order the chicken! The chicken is absolutely delicious: crispy fried on the outside and succulent and flavorful on the inside. I find it impossible to eat only one piece!
Above right you see pretty much a complete meal: the vegetable/pickle platter to the right, then the Kanom Jeen Namya with a piece of fried chicken just behind.
The inside of the restaurant is nothing fancy: basic tables and plastic stools to sit on. The chicken is simply served on pieces of paper. You don’t come here for the fancy setting!
The one other dish I’ve seen here is a Fish Innard Curry – Kaeng Tai Pla – which is incendiary. The dish has a pretty strong taste and is, in my opinion, an acquired taste. (I’ve not yet acquired it.)
This is a fabulous excursion; plan on going for breakfast and do make sure you watch the noodle making in the back room. For now, check out the slideshow below.
Directions are found below the slideshow.
Slideshow – Making Kanom Jeen
Click on “Play” below to begin a slideshow.
Clicking on a slide will take you to the next image.
Kasma and I got together in 1992 and since then I’ve been to Thailand every year but one, always with Kasma. Yes, indeed, I do know that I’m a lucky man. Traveling with a Thai woman who specializes in finding interesting places to visit and knows so much about Thai food and Thailand is good in one way; in another, I’m not sure how many of the places we visit I could find if I ever did have to travel on my own.
Ko Joi is found in Nuea Klong (North Canal) which is about 17 km south of Krabi town and about 3 km from the airport. It’s directly across from a Chinese shrine and is accessed from left-hand turn onto a small road from the Highway. Your best bet for getting there, is to find a songtao or hire a car and driver in Krabi town and get them to take you there: Kasma says it’s well known in Krabi and people there will know it.
This is a breakfast and lunch place. As far as I can tell, it opens at 6:00 a.m. and closes either at 1:00 or 2:00 p.m.
โกจ้อย ขนมจีนไก่ทอด กระบี่ (Ko Joi Kanom Jeen Gai Tod Krabi)
752/3 หมู่ 2 ต.เหนือคลอง อ.เหนืองคลอง
752 Moo 2, Tambon Nuea Khlong, Amphoe Neaung Khlong
Krabi, Thailand 81130
Phone 075-691145 , 081-8941932
Restaurants coordinates: 8.07165, 98.999717 Google Map of Ko Joi (offsite, opens in new window) – name spelled as Ko Choi.
There are many fabulous noodle dishes in Thailand that, in my opinion, put Pad Thai to shame. In this blog I mention just five of the fabulous variety of noodles found in the Kingdom (of Thailand). I’m picking five that I quite enjoy.
(Click images to see larger version.)
Hot and Spicy Drunkard’s Stir-Fried Rice Noodles with Ground Pork, Thai Chillies and Holy Basil – Kuay Tiow Pad Kee Mao
I think this is probably my very favorite noodle dish. I talked about it in an earlier blog – Current Top Ten Thai Dishes. Of all the versions I’ve had, I prefer Kasma’s (pictured to the left). She makes it with delicious fresh chow fun noodles (kuay tiow sen yai, in Thai), lots of Thai chillis, holy basil, garlic and pastured pork from Riverdog Farms. The result is a very spicy, tasty dish. It has to be spicy to live up to its name: the dish is called “drunkard’s noodles” (and not “drunken noodles”) because it is so spicy-hot that you need to keep drinking to cool the mouth.
Kasma used to teach this recipe in Advanced Set I-4. She taught a similar dish – Drunkard’s Stir-Fried Mung Bean Sheet Noodles with Shrimp and Cuttlefish (Kuay Tiow Sianghai Pad Kee Mao) – in Advanced Set G-3.
This is just a marvelous noodle dish – hot, sour and sweet. It’s full of various textures (pork cracklings, peanuts, egg, more) and flavors. It’s the only noodle dish I know that is served with a dollop of palm sugar that you mix up with the noodles. Before eating, everything is mixed together to make a tasty treat.
The picture above left is from Kasma’s class where it was a real favorite. She taught this recipe in Advanced Set F-4 and the above right picture is from a noodle shop in Sukhothai.
Roast Duck Noodles – Ba Mee Haeng Ped
This may be the noodle dish that I order the most in Thailand. The picture to the right shows a bowl from what was my favorite duck noodle shop in Thong Lo, now, unfortunately, no longer in business. (See my blog Thong Lo Duck Noodles). It’s a simple dish: basically, roast duck, egg-noodles (ba mee) and some greens. What makes it so delicious is the simplicity, the succulent roast duck (somehow so much better in Thailand), the egg noodles and the way that you spice the dish yourself. In Thailand, noodles typically are served with a Thai Condiment Set consisting of various ingredients so that you can add salty, sweet, sour and spicy, essentially creating your own favorite flavor grouping. I like these duck noodles with a sour chilli sauce for the sour, a bit of fish sauce, a generous serving of dried, roasted chilli powder and a bit of sugar to bring it all together. Delicious!
No blog on delicious Thai noodle dishes would be complete without including a soup noodle, such as this one. The version pictured is from one of Kasma’s Thai cooking classes; she taught this recipe in Advanced Set C-1. I do love a good bowl of beef noodle soup with many kinds of beef: stewed beef, beef tendon, raw beef quickly cooked before serving and (often) beef dumplings or tripe. It’s stewed for many hours to make a nourishing bone broth. I prefer it with the same chow fun (kuay tiow sen yai) noodles used in the Drunkard’s Noodles above, though you can often order it with other kinds of noodles, such as thin rice noodles. It’s often served as Kasma serves it, with a hot chilli sauce made from various red peppers, garlic, lime, vinegar, fish sauce and sugar.
Fermented Rice Vermicelli – Khanom Jeen
I wanted to include khanom jeen because this possibly is the only noodle common in Thailand that does not originate with the Chinese and is indigenous to SE Asia. According to an article in the Thai magazine Krua (meaning “kitchen”) khanom jeen originated among the Mon ethnic group, who introduced them to different SE Asian cultures. The Mon called them kanawm jin. They’re known to be made and eaten in the Ayuthaya era (15th to 18th century) and it’s possible Thais have been eating them since the 8th to 11th centuries (when the Mon empire ruled much of present-day SE Asia).
These noodles have a delicious, chewy texture made from older rice (rather than “new crop”). It’s a fermented noodle: the rice is soaked for many days, then kneaded by hand, pounded and then left to sit for 3 days. It’s eventually extruded into boiling water (see above right) and afterwards placed in cold water and rolled into skeins (as in the picture below right).
The picture above right shows the extrusion process at a noodle shop called Ko Joi in Krabi; we’re lucky enough to eat there every time we visit Krabi. Be sure to see my blog on Ko Joi.
Above left is another version of Khanom Jeen Namya, the Southern-Style Rice Vermicelli with Spicy Fish Curry Sauce. This version is from Ko Joi in Krabi, where they make their own noodles. It’s been mixed together with some of the pickled cucumbers that are served with the noodles.
Above Right is a typical khanom jeen stall at Korat Market in Northeastern Thailand. Click on the picture to enlarge it and see the skeins of khanom jeen noodles. Here you choose one of the curries or sauces in the containers in front to be served over the noodles and then add in some of the vegetables in the very front row.
Over the years I’ve come to have some favorite Thai soups that might not even be known to people who haven’t traveled in Thailand or taken Kasma’s Thai cooking classes. (She retired from the classes in 2020.) This blog looks at 4 of my favorites, soups I prefer to the better known duo of soups seen in pretty much every Thai restaurant, at least here in the U.S..
Those two soups are, of course, Hot-and-Sour Prawn Soup – Tom Yum Goong – and some iteration of Tom Ka – a coconut-based soup with galanga, such as Chicken Coconut Soup with Galanga (Tom Ka Gai) – perhaps the most common version in America – or Seafood Coconut Soup with Galanga (Tom Ka Talay) – perhaps the most common in Thailand.
Don’t get me wrong: they are delicious soups. It’s just that there are others that deserve to be just as well known. And in Thailand there are numerous versions of tom yum (hot and sour) soups; such as one that includes a whole, fried fish.
So in no particular order, here are four other Thai soups to enjoy.
(Click images to see larger version.)
Southern Thai Oxtail Soup (Soop Hahng Wua)
Hmm. Did I say in no particular order? Actually, I think this might be my favorite, especially for a winter’s day. It’s a fairly spicy dish, as Kasma once taught it in Advanced Set B-3. It’s quite easy to make: cook the oxtails with salt until tender; toss in the potatoes, tomatoes, onion and other ingredients and cook until nearly done; season to taste with fish sauce or light soy; finish the cooking and add some white pepper, a bit of lime juice and palm sugar as needed. It’s very tasty and, as a bone broth, it’s also very nourishing. (See the article Broth is Beautiful (offsite, opens in new window) by Sally Fallon Morell.) This is one I love to make in the winter; it’s pretty darn good in the summer as well. In Thailand you’ll see it at some of the truck stops in the south.
Southern-style Turmeric Chicken Soup (Tom Kamin Gai Bahn)
I don’t believe I’ve ever come across this soup in the United States, save in Kasma’s cooking classes: she taught it in Advanced Set F-2. I’ve had it at a couple of places in Thailand down south. Like the Oxtail Soup above, and many Thai soups, it’s a soup with the ingredients surrounded by a mostly clear broth. Again, you get a healthy bone broth, this time flavored with lemon grass, galanga, garlic, shallots and, as you might guess from the name, fresh turmeric; the turmeric gives it the lovely golden color. Kasma makes it with 10 to 15 crushed Thai chillies to give it a bit of heat. Again, add a bit of lime juice , finish off with fish sauce and sugar (both to taste) and you’ve got a delicious soup that lights up your taste buds. Kasma makes her version using whole quail: they make a really good broth.
Hot Galanga Beef Soup with Holy Basil (Neau Tom Ka)
When I’ve had this soup in Thailand, it’s slightly different than the version pictured here and which Kasma used to teach Advanced Set F-3. In Thailand the beef is stewed, so quite well-cooked. In Kasma’s version, beef slices (sirloin or skirt steak) are added at the end by bringing the soup to a rolling boil, adding the beef and then turning it off so that the beef is very lightly cooked. I have to say, I prefer her soup; we get different and better beef here in the U.S. This is a soup that can be incendiary – it has both dried red chillies and fresh Thai chillies. There’s also a sour component from tamarind juice and a quite noticeable flavor from the holy basil leaves. Just a delicious, fiery-hot soup.
Golden Pumpkin Coconut Soup (Kaeng Liang Kati Fak Tong)
I debated including this soup because it is really Kasma’s creation; I’ve never seen it anywhere else than in our own kitchen. This is a very rich soup: the base is 4 cups of coconut milk. One of the keys to the soup is making sure you have a very ripe squash/pumpkin; we prefer to use a ripe kabocha squash. Further flavor comes from ground shrimp, kapi shrimp paste and chopped jalapeño or Fresno peppers. At the end, fresh lemon basil is added for an added dimension. This is a very hearty soup: a little bit is quite satisfying. Kasma taught this dish in Advanced Set B-4.
If you’d like to try it yourself, Kasma’s posted her recipe for Golden Pumpkin Coconut Soup. Do use fresh lemon basil at the end, if you can: it adds a very tasty dimension (though Thai basil can be used if necessary).
One of the best things about Thailand is the ready availability of delicious one-dish meals, both as street food and in restaurants. This blog looks at 5 of my very favorite non-noodle dishes. I’ll reserve noodles for another time. You can also look at my blog Thai Noodles – An Amazing Variety.
Of course, almost any dish can be a “one-dish meal.” Green Curry over Rice, for instance provides a protein from meat or seafood, vegetables (usually Thai eggplants and pea eggplants) over a starch (rice). Four of the dishes here, though, are often thought of as stand-alone dishes and eaten most often by themselves as a quick breakfast, lunch or (even) dinner.
Several of these dishes are Chinese-influenced; these are the one-dish meals I order the most in Thailand. I’ll save the more “Thai” one-dish meals for another blog.
(Click images to see larger version.)
Basil Pork with Fried Egg over Rice – Moo Pad Kaprao Khai Dao
I’ll start with one of the most popular dishes in Thailand (and an authentically Thai dish) – Basil Pork with Fried Egg served over Rice.
The picture shows the dish – Moo Pad Kaprao Khai Dao Rad Khao – as it was served in a no-name restaurant in Bo Klua in eastern Nan province in northern Thailand. (See my blog: Bo Klua – Visiting the Salt Ponds.) It comes with a typical Thai-style fried egg – ไข่ดาว (Khai Dao) – literally a “star egg” – with its crisp-fried edges. The dish here is made with larger pieces of pork; I see it more often with ground pork.
This just might be the one-dish meal that I order the most in Thailand: it’s Stewed Spiced Pork Leg Rice with Pickled Mustard Greens, Blanched Asian Broccoli and Hot-Sour Sauce – Khao Ka Moo. The picture to the left is from the food court at Imperial World Shopping Center in Samut Prakan.
Although it’s a Chinese-influenced dish, you find it all over Thailand, though not so much in the Southern provinces that have a larger Muslim population. It is predominantly a street food or found at food courts (which are, basically, street food brought inside). In restaurants you’ll see stewed pork leg (or fried stewed pork leg) mainly as a dish to be served over rice, family style (as in the picture below right).
This dish has an incredibly rich mouth feel – the pork leg is stewed with the skin on, which means it includes the fat in-between the skin and meat as well. You don’t really need to eat very much of this: the rich fat will fill you up. The richness is balanced by the pickled mustard greens and by the hot-sour sauce that you put on top. When you order, you have the option of getting it with a hard-boiled duck egg or without; I always get it with the egg, which typically has been cooked first and then stewed a while with the rest of the ingredients. Yum!
The picture above left shows the stew pot in one of Kasma’s classes just after the pickled mustard has been added. The right-side picture shows how she serves it in class – more as it would be served in a restaurant. It does need to be eaten with rice though: it’s such a rich dish.
Another Chinese-inspired dish, perhaps more famous in its Singapore version, is Poached Chicken Rice with Melon Soup and Hot Fermented Soybean and Ginger Sauce (Khao Man Gai). It is often found as a street food and probably just as often at shops which specialize in the dish. It’s pretty easy to find a place that serves it: just look for the plump, hanging chickens such as in the picture to the left, taken at the Imperial World Food court in Samut Prakan.
What makes this dish special is the rice, which is cooked with chicken broth and also chicken fat, a bit like making a risotto; the rice by itself is rich and tasty. The stewed chicken is succulent and juicy. This dish is invariably served with a spicy fermented soybean-chilli sauce and accompanied by a light, chicken-broth based melon soup.
Here are two versions of the dish. To the upper left is the dish as Kasma had it last year at the food court at the Imperial World Shopping Center near her Samut Prakan townhouse. The rightmost version is from one of Kasma’s Advanced Cooking Classes.
Salted Black Olive Fried Rice (Kao Pad Nam Liap or Kao Ohb Nam Liap) is another Chinese-influenced dish. It’s not a dish that you see very often in Thailand. The main ingredient is a Chinese salted black olive, which is mixed with shrimp, dried shrimp, green mango, Thai chillies and ground pork. It’s a marvelous dish, full of several different types of flavors and anchored by the black olive.
Here are two versions of the dish. Kasma’s version, above left, presents it more like a composed salad; before eating, all the ingredients are mixed together. The above right version is from My Choice Restaurant in Bangkok. It’s a rare trip to Thailand when I don’t make it by My Choice at least once or twice to get this dish for lunch.
Bitter Melon Stir-fried with Egg – Mara Pad Kai
This is a recipe that is very easy to cook and very healthy. Bitter melon is a vegetable that is said to help regulate the blood sugar and here it is served with eggs, still one of the healthiest foods you can eat. This is a dish that I cook often at home, particularly when I’m on my own. Start to finish, including prep time, is about 10 minutes or less. Serve it over rice and you’ve got a satisfying, healthy meal.
Over the 2+ decades I’ve been visiting Thailand, coffee has become increasingly popular and available. This blog explores a few of the coffee experiences we had early in 2014 when we traveled extensively in the north of Thailand, in Phrae, Pua, Nan and Chiang Rai.
It’s a continuation of two blogs published in April 2013 and continued in January 2015 and December 2017:
I see more and more coffee shops or “huts,” as they are frequently named, everywhere in Thailand. Driving through a town, or even just on the highway, there will be a coffee hut. In addition to individual coffee huts, there are many chains: Coffee World, Black Canyon Coffee, Doi Chaang, Amazon, Doi Tung (see below) and more. There are, of course, Starbucks – at over 140 in Thailand.
I did try Starbucks this year, mainly so I could write a bit about it. My advice: don’t go there. I find the coffee so-so and the drinks are larger, weaker and more expensive, costing about the same as in the states. Increasingly many of the coffee places (Amazon, for example) have free wi-fi; at Starbucks the only option was an all-day password for 150 baht – about $5.00. For their prices: it should be free. Doi Chaang is a fairly well-known chain out of Chiang Mai that serves Doi Chaang coffee beans. I was going to try it when I saw a branch at the Krabi airport but it was even more expensive that Starbucks – 100 baht for a latte, which, even accounting for inflated airport prices, was too much. I got a coffee at Black Canyon instead for 20 baht less. (It was good.) Of all the chains, we’ve had pretty good coffee at Amazon.
Coffee culture is young and still evolving in Thailand, so often baristas don’t quite have all the details down about the various drinks. At a coffee shop at a temple in Chiang Rai I ordered a cappuccino, typically espresso topped with equal parts steamed and frothed milk. At this shop I was served my first frothless “cappuccino” ever; it was basically coffee blended with sweetened, condensed milk, served after about a 10 minute wait. This was extreme. Usually the drink somewhat resembles what you expect. Although when we were at Pak Meng beach in Trang (down south), Kasma ordered a latte and I ordered an Americano, which is supposed to be a black coffee. When the two drinks came, they looked identical. Kasma asked “Which is the latte?” The waitress looked dumbfounded for a brief time, then put one down in front of Kasma and said: “This can be the latte. They’re the same.” There was one difference: my “Americano” cost 5 baht less.
My advice from the first blogs holds: order what you want, don’t be impatient if it takes awhile and enjoy whatever it is you get. Next time, try another place. Consider it a tasting adventure and see yourself as being part of an evolving cultural phenomena.
Traveling in the north, we encountered a number of coffee fields. Coffee is cultivated up north and it’s not unusual to see coffee shops which serve locally grown and roasted beans. At Tha Wang Pha in Nan we sought out some coffee fields and when we saw beans drying in the sun we stopped to see if we could buy some unroasted coffee beans for a friend in the United States. Unfortunately, they would only sell us wholesale quantities so we couldn’t make the purchase.
For the rest of the blog, I’d like to showcase 3 of the places where we had coffee up north, beginning with Phu Coffee in Nan.
Phu Coffee (ภูคอฟฟี่) – Nan
Phu Coffee (pronounced “poo” in Thai), is found in the tourist center across from Wat Phumin. There’s a coffee shop out front – Nan Coffee – that wasn’t bad but we preferred Phu Coffee, which is located inside the courtyard and off to one side. Look for the yellow umbrellas. All of their coffee is grown locally.
The indoor seating was cozy and comfortable. This was very much a local coffee shop. The beans were local from Doi Phu (Phu mountain) and they also sold coffee beans to take home. Service was quick and efficient and the prices were more than reasonable: hot mocha, cappuccino and latte were only 25 baht while iced drinks were 30 baht.
The coffee was quite good, and presented very nicely (see the first picture of the blog of the mocha and the picture of the latte above right). The coffee was served in what I think of as traditional Thai style: accompanied by a cup of tea to serve as a chaser after you finish your coffee. The tea was surprisingly good here: it was brewed to order, which is not usually the case at Thai coffee shops.
We came here 3 mornings in a row while staying in Nan. I highly recommend it.
Café Doi Tung (กาแฟดอยตุง) – Doi Tung (& Chatuchak Market)
While we were in Chiang Rai we made an excursion to Doi Tung, perhaps the best known tourist destination in Chiang Rai province, known for the Royal Villa of the late Princess Mother (mother of the current and previous king) and the Mah Fah Luang Garden. When we arrived that morning, we stopped first at Café Doi Tung.
The seating is outdoor in a covered area and there’s a lovely view of the mountains in the distance. The beans served here are from those mountains (doi means mountain so Doi Tung is Tung mountain) and have been grown as part of the Doi Tung Development project (started by the Princess Mother) since the late 1980s.
The café is a bit more like a coffee house such as is found in the U.S. The drinks are larger – 12 ounces rather than the more prevalent 8 ounce size in Thai coffee places – which was reflected in the price – 75 baht for a latte, 70 baht for a cappuccino, 85 baht for a mocha (more usual prices for the smaller drinks elsewhere are 40 – 45 baht).
They also had a substantial array of pastries and sweets (which is not the norm in Thailand), such as coffee cake, carrot cake, layer chocolate cake, green tea cake, macadamia fruit cake, macadamia mocha cake and macadamia nut brownies. We sampled the brownies, which had good flavor (great with the nuts) but could have been a bit moister for my preference. Still, they were very good.
I had a latte and Kasma a mocha. It was excellent coffee and served very efficiently. After spending the day at the various attractions, we returned to the café in the later afternoon and enjoyed a Macadamia Nut Slush: it had lots of cream, some caramel and crushed macadamia nuts. It tasted heavenly: a perfect way to end the day.
The café also sells a number of other items that are produced locally, including roasted coffee beans in three different roasts (light, medium and dark). We purchased a number of items, including macadamia nuts (which they grow), macadamia nut cookies (very good), macadamia nut butter (my, was this good) and a box with 6 pouches of Doi Tung coffee, each one used to make an individual cup of drip coffee.
We enjoyed the coffee so much that we were pleased to learn there are a number of branches in Bangkok. We were very happy to visit the branch at Chatuchak market (offsite, opens in new window)(on Kamphaeng Phet 2, directly next to the parking lot) later in the trip. Check out the Café Doi Tung Website (offsite, opens in new window).
Bomb March Coffee – กาแฟแห่ระเบิด – Long (Phrae Province)
Driving from Phrae to Sukhothai we drove past a coffee hut with a bomb in front and did a quick u-turn.
Exploding coffee? We had to give this a try!
This, by the way, is a good example of a coffee place pretty much in the middle of nowhere, something you did not see very much even a couple of years ago.
It was a lovely coffee house named กาแฟแห่ระเบิด, which they translate as Bomb March Coffee. There was greenery and inviting places to sit, a water feature (water falling through bamboo) and some modern art on the wall. In the background, Christian devotional choral music played (?); this is the only time in my 21 years visiting Thailand I’ve heard such a thing.
The coffee was quite good, the barista efficient.
Kasma was able to get the story mainly from information on posters and pictures on the walls, which were all in Thai. During World War II Thailand was essentially occupied by the Japanese; Thailand allowed them into the country to prevent bloodshed on her population. There was an important bridge on a main supply route in this area, which the U.S. bombed. Three unexploded bombs were later found in the river and surrounding mud, which the villagers collected. They took the gunpowder out to make into smaller explosives to use for fishing (though another story has the Thai soldiers emptying the bombs first). After some 30 years, in Buddhist year 2516 (1973, Western calendar), the heavy metal bomb casings were cut to make into large bells and, with a great procession, intsalled in 3 of the local temples.
A fascinating history at a fascinating coffee house.
Kasma later found out, by talking to some locals, that the coffee hut had been there for some time and was in danger of closing. After transforming it into Bomb March Coffee, adding the historical information and bomb decor, it has flourished.
We visited the temple Wat Sri On Khom in Long where we saw one of the 3 bombs that were transformed into temple bells.
Fried foods are found all over Thailand – as street food and in restaurants – in great variety and abundance. One of my first impressions traveling in Thailand over 2 decades ago was how skillful Thais are at frying food and how popular fried foods seem to be. This blog looks at and celebrates the Thai frying expertise.
Click images to see larger version.)
Thais are very inventive with their frying and it seems that they will fry just about anything: seafood of all kinds (shrimp, fish, squid), meats (pork in many forms, duck, chicken), kanom (bananas, bread, dumplings), appetizers (shrimp and fish cakes) and even leafy vegetables (such as holy basil – bai kaprao).
We’ve even come across Fried Green Papaya Salad (Som Tam Tod) while traveling in the northeast.
Thais fry foods so well: the foods seldom taste oily or greasy at all. When Kasma was still leading her small-group trips to Thailand (she retired in 2020), one of the tour members went into a MacDonalds in Chiang Mai: his main take-away was how much better the fried foods were there compared to those in the U.S. When a famous Thai chef says that “. . .Thais appear to remain ambivalent about it [deep-frying]. . .” I wonder if we’re talking about the same cuisine and people.
The Thai word for fry is ทอด – tod (pronounced “tawd”), as distinct from ผัด – pad – which means “stir-fry.” ทอด (tod) can refer to food that has been deep-fried or pan-fried. Everything shown in this article was deep-fried.
One only has to walk through a Thai market or anywhere that street food is being made or to look at the menu at most restaurants to realize that Thais love fried foods: you see them everywhere. They even fry leafy green herbs and vegetables. I’ll let the pictures below speak for themselves in celebrating the variety of fried foods that Thais enjoy.
Remember, these are only a few of the fried dishes available in Thailand. (I’ve included them all in a Slideshow of Thai Fried Foods at the bottom of the page.)
I’ll start with fried fish – one of the most common fried foods. There are at least dozens of different fried fish recipes in Thai cuisine, including many whole fried fish. The first time I had a whole fried fish in Thailand, typically prepared so that it was quite crispy, I loved it: you could eat virtually the entire fish, including fins and most of the bones. The crispy, crunchy feel in the mouth seemed to be an integral part of the whole experience. There was no oily feel at all – the fish might have been broiled crispy. It was quite clear that Thais know their frying.
I’ve heard many westerners (and 1 Thai) who thought that the typical crispy-fried fish was “over-cooked.” All of the Thais I know would disagree: they love the way the fish is cooked so that it’s crunchy and crispy and they devour nearly the whole plate (only the spine and a few other bones remain) with great gusto and enjoyment. I’ve had too many deep fried dishes in Thailand that were not cooked as crispy as the typical fried whole fish to believe that cooking fish in this manner is anything but a culinary choice based on preference.
The fish shown above left also includes fried lemongrass and fried kaffir lime leaves.
You may enjoy Kasma’s blog on How to Fry a Crispy Fish Thai Style. Scroll down on that page to see a Slideshow of Some Crispy Fried Fish Dishes with a dozen other whole fried fish dishes.
The picture above left shows a popular appetizer – Miang Pla – Tidbits with Fish Wrapped in a Leaf. Kasma has an entire Thai cookbook (in Thai) of miang – dishes with tidbits – of which the best known is undoubtedly Miang Kam (Tasty Leaf-wrapped Tidbits). This dish is essentially Miang Kam with the addition of fried fish. In Thailand a wild pepper leaf (bai cha plu), not betal leaf, is the leaf of choice; you take a bit of the fish, a little bit of each of the other ingredients, add a dab of sauce and pop the whole thing into your mouth for an explosion of flavors.
Above right we see Turmeric Fried Fish – Pla Tod Kamin – made from small fish that are fried (and eaten) whole. In addition to the fish, chopped garlic and turmeric are crispy fried to be served on top of the fish.
Although it sometimes seems as if the most popular way to fry fish is as an entire fish, it is also fried in chunks. To the right we see a dish popular in the northeast (in Isan, or Isaan) – Pla Som (Northeastern-style Soured fish). In this recipe, fish is cut into fillets or chunks, mixed together with salt and garlic and left out to ferment until it sours. After this, the fish is crispy fried and served, often with fried garlic or shallots (more fried food!), as shown above. In the dish above right, the chunks of fish are fried and then cooked with a spicy choo chee curry sauce. Delicious.
How much do Thais love fried fish? To the left is a simple dish you’ll come across at just about any Thai market or kao kaeng (rice-curry) shop, such as Raan Nong Pun in between Ayuthaya and Sukhothai on Asian Highway 1. Fish is skinned, butterflied open, salted and partially dried in the sun; it is then fried crispy and eaten with rice. It is cooked crispy and simply like this because people love it this way. Many times when I’ve been eating with a table of Thais, this was the first dish to be devoured.
Fried fish is also used as an ingredient in soups and curries. To the upper left we see Sour Tamarind Curry with Fish and Vegetable (Kaeng Som Pla). For this dish, which was taught in Kasma’s Intermediate Thai Cooking Class, #2, fish filets are cut into chunks, deep-fried and then added to the soup. The dish could also be made with smaller, whole-fried fish: on our travels in Thailand we often have a Hot-and-Sour Fish Soup (Tom Yum Pla) made with whole, smaller-sized fried fish.
No survey of Thai fried foods is complete without including Crisped Catfish Salad with Sour Green Mango and Peanuts or Cashews (Yum Pla Doog Foo). For this dish, a whole catfish is grilled until cooked through; it is then torn into shreds and the shreds are deep-fried until crispy and used in a salad, such as the one above right. There is a similar salad that shreds roasted duck and fries it as the basis for a salad. This is not a dish for anyone ambivalent about fried foods. The peanuts (or cashews) in the dish are fried as well.
Pork, Chicken, Duck
To the left above you see one of my very favorite fried foods – Fried Pork Leg (Ka Moo Tod). In this recipe, skin-on pork leg is first stewed with flavorful spices until it is tender; it is then deep-fried to get a caramelized, tasty outside to complement the succulent, tasty inside. It is served with a dipping sauce or two (to the lower left in the above photo) and often with pickled ginger. We now find it all over Thailand, from Korat (as above), to Trang, to Bangkok to Ayuthaya. Sometimes the pork leg is smoked (prior to frying) adding another flavor dimension.
The Northern Fried Soured Pork Ribs (Naem See Krohng) from Chiang Mai pictured above is another widely available fried pork dish. First pork ribs are fermented until sour and then they are deep fried. They are then served with a number of different items: peanuts (often fried, as well), ginger, Thai chillies and shallots. You pop the rib plus the other items of your choice into the mouth and eat them together.
One item that is found in most of the markets is fried pork skin, such as that shown above left, where it is served with a Northern-pork-based dipping sauce – Nam Prik Ong. Another fried pork dish is Crisp-Fried Seasoned Pork(Moo Tod Kreuang Tod), where pork steaks or cutlets are marinated, “breaded”, then fried, then cut into bite-sized pieces and eaten with a dipping sauce. There’s also an Isan dish – Crisp-Fried Northeastern-Style Hot-and-Sour Chopped Pork Patties with Aromatic Herbs and Toasted Rice (Lahb Moo Tod) – with fried pork patties. There’s also fried sour sausage – naem tod – which is shown further on in the blog.
On the right above is Crispy Duck on a Bed of Shrimp Chips and Crisped Greens Served with Spicy Plum and Toasted Sesame Sauce (Ped Lon). This is actually a tri-fecta of deep fried items, with fried shrimp chips and crispy-fried greens in addition to the duck. This picture was taken at one of Kasma’s advanced Thai cooking classes.
Lately I seem to run across Fried Chicken in all of the markets, northern, central or southern. The delicious looking golden-fried chicken above is from outside of the Crystal Pool in Krabi. Most of the street-food chicken is similar in appearance: golden and crispy. Fried chicken in Thailand is some of the best I’ve ever had: one reason is that most of the chicken is deep-fried in palm oil. Also, the taste of the chickens in Thailand is better: when Kasma was developing this recipe for an advanced class, she found that the type of chicken made all the difference – the big-breasted chickens found in American supermarkets – just do not fry up as tasty.
In restaurants, you’ll often find fried chicken such as that in the above right picture: Crispy-Fried Turmeric Chicken (Gai Tod Kamin) from Bai Fern Restaurant in Mae Hong Son. After the chicken is fried, the various pieces are chopped into bite-sized pieces and served with a sweet-and-sour chilli sauce, such as that on the plate, and often some accompanying vegetables. You can see that the chicken is crispy on the outside and moist on the inside (click the picture for a larger image).
Thai frying enjoyment and expertise is not limited to the animal kingdom: they also are adept at creating delicious fried vegetables.
To the upper left is a salad at Vientiane Kitchen in Bangkok that uses long eggplants fried in batter as the main ingredient: it is quite delicious.
To the right, crispy fried greens (Kasma uses pak boong – morning glory – in her recipe) are pretty much the whole salad with the addition of a tart, sweet and hot pork sauce poured over it (Kasma’s version of this recipe uses shrimp): it is crunchy, spicy and delicious. The fried vegetable does not taste greasy or oily.
The picture on the left shows Fried Sour Sausage (Naem Tod). I’ve included it here under vegetables because the fried sausage is resting in an edible basket made from crispy-fried taro. It’s a fun dish: you get to eat the basket as well as the sausage.
Next to to it on the right we see Crunchy Taro Fritters, Served with Sweet-and-Sour Dipping Sauce (Peuak Tod). In addition to making taro fritters, you often see fried taro chips in the markets; they come in two varieties, sweetened and un-sweetened.
Is there another cuisine where fried leafy greens or herbs can form such an essential part of a dish? The Crispy Fried Cha-Om Salad (Yum Cha-Om Krob) above left is from A. Mallika Restaurant in Bangkok. Cha-Om is part of the acacia family – see Kasma’s blog: Cha-Om – A Delicious and Nutritious Tropical Acacia. The fried vegetable is topped with a yum-type salad, in this case pork and squid with a sour-salty-sweet-spicy hot sauce.
Holy basil (bai kaprao) is the leafy green I’ve seen crispy-fried most often. Above right it accompanies a Fried Soft-shell Crab dish at what was our favorite Pranburi restaurant – Sunni’s Restaurant; the soft-shell crabs are deep-fried as well. The same restaurant makes a Stir-Fried Basil Crab(Neua Poo Pad Kaprao) that also uses deep-fried holy basil. Crispy-fried basil is also often served with Fish Cakes (Tod Man) and we’ve also seen it in the Crispy Fried Duck above. I’ve also seen fried kaffir lime leaves on a number of dishes.
Other Fried Ingredients
It’s not enough to have dishes where fried foods are the main attraction: there are also various other fried items that provide an accent or an accompaniment to various Thai dishes.
Fried cashews are found in many salads, such as the Yum Mara (Bitter Melon Salad) above left. They also form the main ingredient of a spicy, limy Cashew Salad (Yum Med Mamuang) – once taught in Kasma’s cooking class Set A-2.
Both salads above feature fried shallots, as do many yum-type salads. It’s hard to describe how delicious this ingredient is: the frying seems to accentuate the sweetness of the shallots. Yummy.
The Eggplant Salad above also uses crispy fried shallots.
Fried peanuts are an ingredient that frequently accompanies certain dishes, such as fried naem sausage or ribs, where it is eaten with the sausage (along with ginger and Thai chillies). Above left we see them with the Crispy Rice & Sour Sausage Salad (Yum Naem Kao Tod) from Ton Kreuang Restaurant in Bangkok; the base of the salad is cooked rice, which is mixed with various ingredients, including a chilli paste, formed into rounded balls and deep fried until the outside is brown and crispy.
Both of the above pictures feature fried dried red chillies. You are meant to bite off a bit of the fried chilli to go with some of the salad or fish: it provides added heat, flavor and texture.
Dried chillies, in the form of dried red pepper flakes, are also fried in oil along with a bit of salt to make a chilli-oil that is served with Kao Soi – Northern Style Curry Noodles.
Fried foods are found at pretty much every open-air market or street-food scene in Thailand. You’ll typically find many woks bubbling away with oil.
Fried Dough, such as that above left from the Sukhothai Market is fairly common, particularly in the morning at breakfast time.
Fried Rice Cakes such as the ones above right from the Sunday market in Nakhon Si Thammarat are also fairly common. The swirls most visible on the green rice cakes (they are green from pandanas leaf – bai toey) is palm sugar, to add a bit of sweetness. (The purple color on the other rice cakes comes from butterfly pea flower.)
Another common market food consists of small, fried shrimp in batter, such as the picture above left from the Takua Pa Market.
Fried Fish Skin, such as that shown above right, is one of the tastiest fried snacks. Click on the picture from the market at Wat Yai Chaimongkhon in Ayuthaya – in the larger version you’ll see that there are several different kinds of fried fish skin, varying in size and texture. The fried fish skin is sold with one or two different dipping sauces as accompaniments. When Kasma was doing her tours, she always bought a few varieties for her tour-group members to taste: often skeptical at first (“You want us to eat fish skin?!”), they usually ate up everything she bought.
I was somewhat surprised the first time I tried fried insects: they are actually pretty tasty. In much of the world, insects are a legitimate food; after all, they contain fair amounts of protein and fat. The variety of insects shown to the left are from the market at Nakhon Pathom and as you can see (click on the image for a larger version) there are many different varieties: all fried.
I’m including the Fried Naem Sausage (seen above right) here, though this picture is from the restaurant Kaeng Ron Baan Suan in Chiang Mai, because it is often found as a street food. You select any of the other items on the plate (chilli, ginger, fried peanuts, cabbage) and pop them in your mouth with a piece of sausage. When you buy it on the street, you get a log bamboo stick, which you use to spear a sausage bite, with the accoutrements in an accompanying plastic bag.
In the fried fish section above, the dish Miang Pla is often served as an appetizer; also the Fried Naem Sour Sausage directly above.
If I was told that Fried Fish cakes (Tod Man Pla) are the most popular appetizer in Thailand, I would not be surprised. You see them everywhere: in nearly every market (I could have included this is the Street Food section above) and in many restaurants. These are nearly always served with the sweet dipping sauce shown in the picture above left and a cucumber relish/salad, which is not pictured. This photo was taken at Don Wai Market in Nakhon Pathom province. The very first picture in this blog shows a young woman frying these fish cakes at the same market.
The second photo above right shows another type of Tod Man, which is fried after being “breaded.” It is Tod Man Goong – Fried Shrimp Cakes – from the restaurant at Koh Poda in Krabi province. These are served with just a sweet dipping sauce.
Tod Man is characterized by a rather “bouncy” texture.
The above left picture shows Glazed Crispy Noodles – Mee Krob – once taught in Kasma’s First Intermediate Thai Cooking Class. Thin rice sticks (a type of noodle – sen mee in Thai) are fried until golden and crispy at the edges and then crumbled in a bowl and coated with a sweet sauce (also slightly sour and salty). It is typically served with egg shreds, slivered red chillies, bean sprouts, garlic chives or green onions, to help cut any oiliness left on the noodles. In restaurants this dish is often too sweet for my taste.
The second picture shows Crispy Shrimp Toast, Served with Cucumber Relish – Kanom Pang Na Goong – from Trang. In this recipe, a shrimp mixture made from ground shrimp, more like a paste really, is spread over bread and then deep-fried until brown. Kasma’s version uses both shrimp and crab and is served with a sweet-and-sour plum sauce; in the version above right, it is served with a slightly sweet cucumber relish. There’s also Crispy Pork Toast and Crispy Crab Toast.
Another appetizer, above left, from Ubon Ratchathani, is Crispy Fried Won Ton. I include it here even though won ton are really more Chinese than Thai.
I’ve included the second picture because I love the presentation. it shows Deep-fried Fish Sausage presented in-between the (fried) fish head and tail; it comes with the sour/spicy dipping sauce shown on the plate to the upper right. We had this at the restaurant Kai Mook in Mae Hong Son.
Fried Bananas – Kluay Tod – are one of the most common street foods. It is also a fairly common dessert in restaurants. The picture above left actually is from the Mae Sa Resort above Chiang Mai: it’s a bit puffier than most of its street-food variety counterparts. You’ll also find fried banana chips in nearly any market or kanom shop.
The second picture is from a market at Wat Yai Chaimongkhon in Ayuthaya. It shows Fried Peanut Crunch (Tua Tod Paen), a tasty fried kanom that you’ll see in some of the markets around the country. They are slightly sweet (not overly so), crunchy and tasty.
Slideshow of Thai Fried Foods
As you watch this, reflect on the fact that you are seeing a fraction of the fried dishes available in Thailand.
Clicking on a slide will take you to the next image.