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Trufflers: true flavour for travellers

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You can be a traveller even at your home town! Be truthful to your taste buds and let it guide you to the real destination. Your journey will become more memorable.

For beef lovers:

January 10th, 2010



The beef you are going to eat here are delivered directly from their own farm in Pong Yang kham (Eastern part of Thailand). The most expensive part is the fillet: 200THB per plate which is nothing if you are from the 1st world country, with this budget you can barely afford to buy a baguette or 2 shots of espresso in Paris. I guarantee you will fall in love with it once you have the first bite; soft, tender, & rich in beef flavour. Other than fillet you can find almost every part such as tenderloin, sirloin, inner thigh & many others. Actually they serve eastern thai food so you will also find a wide range of spicy dishes such as cow intestine soup, papaya salad (very spicy), sticky rice, liver salad... you can have 2 ways to cook your beef: hot pot or hot pan, both are come with the hot charcoal pot. The place is not so comfortable but usual in thailand (open air is ok, but you are facing the hot pan with the burning charcoal), this discomfort can be compensated by a bottle of cold beer (with ice, that's thai way) and you don't need to worry about your pocket as the food is so cheap, cost you around 1000THB for 2 persons (assuming you are a "meat" person)
The restaurant is not nearby the town centre but yet not too far by taxi. see map

noreply@blogger.com (Donald Woo)


Cow Blood Rice Noodle:

January 10th, 2010

I am seriously addicted to this little bowl of dish. It's not as popular as "Tom Yum" so don't expect you can find it easily in any Thai restaurants.
Normally it comes as a small bowl so you need to take at least 3 bowls to fulfill your desire. The dish itself is already very tasty so extra seasonings are not required, the refreshing aroma from the Thai Basil & not-so-healthy but absolutely delicious pork fat definitely enhance your 5 taste sensations. The soup itself is made of cow bones, turnips and lots of herbs, a big spoon of fresh cow blood will be added into the soup before served & it makes a big taste difference, The taste is complicated so I really don't know how to describe it. You can choose different types of rice noodles and beef toppings, I personally prefer San-Mee ( typical rice noodle) with liver (so soft & crunchy!) & the flank (inner part of the thigh, very lean, tender and a bit crispy). see map

noreply@blogger.com (Donald Woo)


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