Patongko with Sangkaya (ปาท่องโก๋สังขยาใบเตย)- Deep-fried crispy dough stick with Thai pandan egg custard. The Patongko were introduced to Thailand by Teochew Chinese decades ago and now this snack become Thainized by adding this pandan custard and the Patongko itself taste differnt from the original one in china or Taiwan. The Thai one are more buttery and softer but cripy outside.
Last edited by Sirinya; 07-30-2012 at 02:16 AM.
^ ah I want to make
Kaeng Khae Hoi (snail curry)
I'm the opposite I was a picky eater when I was a kid, used to hate snails and oysters and all that but now I can eat everything lol
Hoy Kraeng (blood cockles) dip it in this sauce is yum!
Thai style Fresh Spring Roll - Poh Pia Sod
what inside the spring roll are mainly bean sprout, shreded pan fried , sofrt chinese sweet saucesage, hard tofu, crab meat on top .The sweet and sour tamarind sauce on top is the most imporant thing in this dish.
Thong Yib : ทองหยิบ( Sweet Pinched Gold Egg Yolks )
Thong Yod : ทองหยอด ( Sweet Gold Egg Yolks Drops )
Foi Thong : ฝอยทอง ( Sweet Gold Egg Yolks Thread )
Thong Yib : ทองหยิบ( Sweet Pinched Gold Egg Yolks )
Thong Yod : ทองหยอด ( Sweet Gold Egg Yolks Drops )
Foi Thong : ฝอยทอง ( Sweet Gold Egg Yolks Thread )
