Thursday, December 29, 2011

Chao Lay Restaurant, Hua Hin, Thailand

 Now we can't quite end our stay in Hua Hin without visiting one of the most popular seafood restaurants in town - Chaolay Seafood. The restaurant is built on a jetty, so I would imagine a nice sea view and a gentle cooling breeze in the day time, but unfortunate the waters were pitch dark and the breeze a tad too cool at night!

 The place was packed to the brim with throngs of locals and tourists alike.

 We opted for more seafoody options this time! The grilled prawns with a kind of tom yum dip was great - prawns were big and fresh and not too expensive (by Singapore standards).

{ Grilled Prawns with Tom Yum Dip }

 The Thai style curry crab was definitely not what we expected! Instead of curry curry we were presented with a kind of curry paste crab - the curry paste actually reminds me of the sweet curry gravy that some brands of instant noodles have. Can't say if it's good or bad but it's different no doubt!

A quick search reveals ...

This Thai recipe for stir-fried crab in curry sauce, Boo Paht Pong Karee, is unique in Thai cuisine, as it is prepared
with dry curry powder and sometimes fresh milk. Normally, Thai curries are prepared with a curry paste
of fresh spices and coconut milk. Almost every recipe for this classic Thai dish adds oyster sauce,
nam prik pao, white pepper, egg, fresh chilies and Chinese celery.

{ Thai style Curry Crab }

 The Thai style spicy otah cooked in coconut was great! Reminds me a tad bit of fish amok in consistency and with the coconut and coconut milk, but not as strong (in coconut) and more chilli.

{ Thai style Fish Otah }

 Squid in salted egg sauce was not too bad, but you can't quite taste the salted egg. The chinese style is far superior!

{ Squid in Salted Egg Sauce }

 We also ordered a myriad of other dishes such as the pineapple rice (fantastic), omelette and thai style steamed fish. The aftermath of a veritable feasting!

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