Salivating over naam tok muu

Mr. P and I were inspired to make naam tok because a similar dish we had at a supposedly authentic Thai restaurant in Singapore left us disappointed. The taste was flat and tailored to meet the local palate. And Mr. P, being the real Isaan boy that he is, doesn’t like it that we have to fork out more baht for something that don’t capture the correct flavours. The only way out, we reckon, is to make our own Thai dishes since most ingredients required for Thai cooking are rather easily found in Singapore.

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