Cooking with Mega Chefs
Tuesday, 25 August 2009 by Dr Maytel
I've been debating what to call this blog post over in my head for a while now, I was thinking about calling it Mae Hong Son, The Other Provence, or Cooking with the Stars.
Let me explain. A couple of weekends ago I headed to Mae Hong Son for the weekend, where my long suffering beloved was taking a week long bromance with Thai food aficionados Austin Bush and Andy of Pok Pok fame. I got to stay for a single weekend, during which it mostly rained. So we decided to stay in and cook. We went to the markets and bought a huge array of not-so-exotic mushrooms other required ingredients for making gaeng hed.
I insisted on buying stink beans.
We also got the ingredients for Burmese pickled tea leaf salad and picked up some larb kuat, larb dip and grilled chicken on the way home.
Cooking got under way.
Some people would and do spend a fair sum of money to cook food with AB and Andy, instead I got bossy and insisted that someone invent a new yummy dish involving stink beans. Andy delivered big time with a dish of stink beans with kapi and mushrooms
Our other favourite Thai food expert was unable to attend the gathering as he was busy in Bangkok promoting his new fish sauce brand Mega Chef and couldn't make it to MHS, he was however present in fishy spirit.
We sat down to an astoundingly good meal
In an outdoor dining room located next to this picturesque rice field
Mae Hong Son is truly beautiful and I wish that I had gotten to spend more time there. Initially my plan was to finish writing my PhD up in MHS but this plan was scrapped after hard words from my supervisor and the realisation that job hunting from the sticks probably wasn't the smartest idea I've ever had. Nonetheless I plan to go back. It's not quite Provence however, as it was apparently described to my friend in New York by a hi so Thai acquaintance, but if fish sauce is your balsamic, stink beans your broad beans and larb dip your beef tartar, it could well be even better.
Let me explain. A couple of weekends ago I headed to Mae Hong Son for the weekend, where my long suffering beloved was taking a week long bromance with Thai food aficionados Austin Bush and Andy of Pok Pok fame. I got to stay for a single weekend, during which it mostly rained. So we decided to stay in and cook. We went to the markets and bought a huge array of not-so-exotic mushrooms other required ingredients for making gaeng hed.
I insisted on buying stink beans.
We also got the ingredients for Burmese pickled tea leaf salad and picked up some larb kuat, larb dip and grilled chicken on the way home.
Cooking got under way.
Some people would and do spend a fair sum of money to cook food with AB and Andy, instead I got bossy and insisted that someone invent a new yummy dish involving stink beans. Andy delivered big time with a dish of stink beans with kapi and mushrooms
Our other favourite Thai food expert was unable to attend the gathering as he was busy in Bangkok promoting his new fish sauce brand Mega Chef and couldn't make it to MHS, he was however present in fishy spirit.
We sat down to an astoundingly good meal
In an outdoor dining room located next to this picturesque rice field
Mae Hong Son is truly beautiful and I wish that I had gotten to spend more time there. Initially my plan was to finish writing my PhD up in MHS but this plan was scrapped after hard words from my supervisor and the realisation that job hunting from the sticks probably wasn't the smartest idea I've ever had. Nonetheless I plan to go back. It's not quite Provence however, as it was apparently described to my friend in New York by a hi so Thai acquaintance, but if fish sauce is your balsamic, stink beans your broad beans and larb dip your beef tartar, it could well be even better.
It looks delicious, Aroy Dee.........1