( Renée S. Suen )Khanom Mor Kaeng PueakArticle Continued BelowThis Thai taro custard doesn’t resemble the wobbly versions of the west. ( Renée S. Suen )Pork Crackling Not really challenging as it is different: thick, bubbly strips that are as light as air. ( Renée S. Suen )Nam prik or jaewThere are more than 100 known nam prik or jaew (those from Isaan or northeastern Thailand), a.k.a. Add fermented shrimp paste and lime juice to it and you get nam prik kaphi; roast the chilies to get northern-style nam prik noom. Renée S. Suen was hosted by the Tourism Authority of Thailand (except for her excursions in Bangkok), which didn’t review or approve this story.

Source: thestar April 18, 2017 22:07 UTC