Next came Ho Mok seafood a spicy custard curry made in a base of coconut milk and red curry and noni leaves to flavor the fish meat. While it is somewhat spicy, most tourists will like this dish.
Next came a local tradition of chicken wrapped in pandanus leaves which protects the chicken through the cooking process and gives it a distinct flavor.
Next came a local tradition of chicken wrapped in pandanus leaves which protects the chicken through the cooking process and gives it a distinct flavor.
Next we tried fried shrimp in tamarind sauce, with spring onion, cashew nuts and dried chili and fried shallots on top which adds crunchiness. Good.
Next came the true Phuket institution, the deep fried fresh fish with garlic and pepper. The fish is scored and the resulting fish is crunchy and delicious.
Another pure local only dish is the dried shrimp chili paste which you can see being made here. careful this one is spicy to the core, so be prepared.
Another southern dish here is the yellow curry with a variety of seafood and coconut palm hearts and plenty of local spices. This curry does not use any coconut milk, making it unusual
Next Thom Ka gai which is similar to thom yam but is not spicy, instead reflecting sweet and sour tastes. This soupy dish is excellent and good for all tastes
Next, stir fried morning glory, flash cooked rapidly over high heat to cook it while preserving the texture of the vegetable. You can see that the cooking process takes about a minute only…
Finally a panang chicken curry, Phuket has cultural Hokkien connections to panang and this curry, while it is supposed to be mildly spiced, in the south, you can expect plenty of spice to be included. truly excellent and a good ending to the evening with a slice of pineapple.
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