Leaves on the Hidden Street

I joined an “Old Market Hidden Street Eats” tour in Bangkok. The local guide is Nutth. He is a chef and has his own restaurant in Huahin. He knows very well about Thai cuisine and where to eat Bangkok. 

First, I found some leaves which are often used for Thai cuisine on the road along the river from Bobae Market to the Naris Damrat Bridge. 

The leaf is eaten raw with Laap or used in soup or salads. I remembered the memory of tasting it ... It was about a year ago. When I went to the field trip to a village in Southern part of Bangkok, I made some ingredients wrapped with this leaf and tasted. It is good size and robustness to wrapp some vegetables and spices. 

(Source: http://www.rachelcooksthai.com/miang-kham/)

The leaves are used in dishes not only in Thailand, but also other Southeast Asian countries like Indonesia, Malaysia, Singapore, The Phillipines, and Vietnam. 

 

Here are some examples of Thai foods made from Pandan leaves. 

1. ลอดช่อง:Root Chong

(Source:https://m.pantip.com/topic/33771396?)

I’ve never tried, cuz I thought it was weird... It looks a kind of larva... In the fact, it’s made from Pandan leaves!! It is said that the leaves pairs well with coconut milk. Now I really wanna try it! 

2. ไก่ห่อใบเตย: gai haw bai toey (chicken wrapped in pandan leaves)

(Source: https://www.thai-food-online.co.uk/pages/thai-chicken-paIndan-leaves-recipeW)

It looks tasty!! I’ll try next time.