Expat kiwi chef travelling and working in Thailand. Blogging authentic local foods, heirloom recipes, and my discoveries as I cook and move around the land of smiles.
Grilled frog stewed with betel leaves, galangal flower and aromatic wood This is a very different and delicious North Thai recipe for frog. Serves 4, memorably The meat: Two whole plump barbequed frogs, with skin on. They look and smell grim. Never fear. Don’t be a ‘doubting Thomas’ like I was ;-) The veg: Hung wai - the white things in the bowl that look like a cross between palm heart and bamboo. They have a painful prickly covered stem as their defence mechanism. Like an apprentice cactus. Betel leaves - “bai chorpoo” (Pepper leaf) Kaffir lime leaf Thai Eggplant - apple and pea egg plant - as used in Thai curries Pak tam leung - a type of creeping morning glory (sounds rude, doesn’t it?) Ja-kaan - aromatic wood. Dok kha - galangal flower Cilantro ... read more