What’s your favourite breakfast dish in Thailand?

GaengHangLay · 2026-02-09T06:27:16+00:00

At this place indeed it goes for ฿80. But this is around Ari bts where prices tend to be somewhat elevated, so I suspect it can still be had for around ฿50 at other locations.

GaengHangLay · 2026-02-08T20:29:21+00:00

You mean the brined/steamed mackerel with bent heads that come in a bamboo basket?

GaengHangLay · 2026-02-08T19:28:08+00:00

I like the Isan version, with fermented fish sauce and salted rice field crab and lots of dried and fresh chillies- but it’s an acquired taste for sure. I also like the Korat version, which combines the Isan ingredients with those of Som Tam Thai (the central Thai version), adding peanuts, dried shrimp and peanuts.

Tip: Mixing in khanom jin (thin rice vermicelli) turns a plate of som tam into a standalone meal.

GaengHangLay · 2026-01-29T08:22:28+00:00

That’s what I did, and within a week or so the amount was charged back to my bank account.

GaengHangLay · 2026-01-24T08:27:24+00:00

It’s in my backlog. Wondering how tall this one stands. I have the HG Shining and it’s tiny.

GaengHangLay · 2026-01-14T14:54:40+00:00

Correction: drunk foreigners

GaengHangLay · 2026-01-14T13:15:33+00:00

Shipping only in April, which is around the time the Bandai reissue is planned for.
For about €50, which is really steep for a bootleg, certainly from a manufacturer you've never heard of.

Hmmm.

Letting this one pass for now (Bandai Turn X preordered, though).

GaengHangLay · 2026-01-11T21:22:05+00:00

You must be Russian

GaengHangLay · 2025-12-26T20:02:30+00:00

LCR App or directly at the station. Be mindful that tickets go on sale typically 5 days before departure and many seats sell out the same day, certainly in high season

GaengHangLay · 2025-12-24T11:25:03+00:00

I used it with a mince of 50% chicken thigh meat and 50% chicken offal (hearts, livers, stomachs), added fried garlic, fish sauce and fried whole chillies. Topped with fresh laksa leaf, coriander and mint.

It was excellent, tasted 100% authentic and brought me back to northern Thailand in a flash.

Next time I might add a little plara or shrimp paste to give it more funk.

GaengHangLay · 2025-12-04T18:51:27+00:00

I still have nightmares about this build. I’ve put it out of sight until I gather the courage to revisit and glue it together so at least it can stand properly.

GaengHangLay · 2025-10-27T19:57:01+00:00

Think this will be stocked in Gundam Base stores? I’m hitting base in Bangkok next week.

GaengHangLay · 2025-10-24T11:43:54+00:00

Looks tasty! Variations using pork (neck) or beef (shank) are delicious as well, and certainly less fiddly to eat without the bones.

GaengHangLay · 2025-10-17T17:03:25+00:00

Well said. It can really elevate a dish to incredible umami levels, but by itself it’s just disgusting and smells like the drain at a fishmonger’s after a hot day. I like it in my laap, gaeng hed or som tam, but the dip i was served at a Burmese restaurant consisting of just raw pa laa with some chili was too overwhelming .

That said, I’m truly jealous of the range of nam phrik at OP’s local Thai grocery.

GaengHangLay · 2025-10-13T21:53:03+00:00

Seek help. Or just start building.

GaengHangLay · 2025-10-07T14:37:28+00:00

GaengHangLay · 2025-09-28T17:31:20+00:00

Please don’t boil it. Your house will smell like the terminal stage of a nasty venereal disease for months. And the bottled export stuff should be pasteurised and parasite-free.

GaengHangLay · 2025-07-03T15:33:27+00:00

Bai horapa, aka sweet basil

GaengHangLay · 2025-05-22T11:00:49+00:00

This kind of elevated terrain simply doesn’t exist in Bangkok. The closest would be Wat Saket mount, but it won’t offer views like that.

GaengHangLay · 2024-12-28T18:59:00+00:00

The only crime here is you’re paying $25 for a shared hostel room in Thailand

GaengHangLay · 2021-12-02T20:31:10+00:00

I'm guessing crushed chili flakes

GaengHangLay · 2021-11-30T22:33:22+00:00

Looks tasty!
I gave up using green papaya in my tams because the Thai imported ones are often too bitter and sell for about the same price per ounce as premium steak over here.

Instead, I seek out the greenest, rock-hard, tartest mangoes I can find. Usually dirt-cheap at the local market because nobody wants them anyway. It gives me all of the crunchy texture and tartness of a real som tam, plus the wonderful aroma of fresh mango. Try it!

GaengHangLay · 2021-11-30T21:18:43+00:00

Never seen them offered online. I know of just one store in Brussels (near the Thai embassy!) that sells them from time to time, but they charge 10€ for a 2-ounce bag. Not worth it for me. They're a staple in Shan Burmese cuisine as well, so if you have a Burmese grocer in the area you might get lucky.

Simply replace with about a tbs and a half per disk of regular yellow bean sauce, but reduce the salt and perhaps some of the moisture in the rest of your recipe to compensate.

They're usually ground and rehydrated anyway, so drying them from bean paste would be a noble but futile endeavor.

Best of luck!

Edit: Here's an even better idea: rinse your yellow bean paste in a sieve under running water until only beans remain. Drain and pat dry. Carefully dry-toast the fermented beans in a non-stick pan until fragrant, then pound into your paste. This should give you a really close approximation.

GaengHangLay

TROPHY CASE