Laughing Doughnuts (ขนมหัวเราะ)


This post had been sitting in my draft folder since the first quarter of 2012. Originally, I wanted to post it on May 5th, 2012. However, for reasons too boring to get into, that didn’t work out, and the post that went up on that day turned out to be baked pork tenderloins with gravy, coconut rice, and carrot som tam instead. So I waited for the next best timing: the end of 2012. As you can see, that didn’t work out either. But it doesn’t matter.

Why those dates? Well — and this is a lot sillier than you think — the reason is because the year 2012 CE is the year 2555 in Buddhist Era. This means May 5th, 2012 is numerically written 5-5-55 (๕-๕-๕๕, if you’re going to get all ultra-traditional about it). Now, if you’re familiar with Thai txt-speak, you know that with the Thai word for 5 being “ha” (ห้า*), 555 (hahaha) is the same as LOL. And the key to understanding what I’ve been yapping about is this: these Chinese doughnut holes, each of which displays a gaping “mouth,” are known in Thailand as ‘laughing doughnuts‘ (ขนมหัวเราะ).

Having said that, I’m sure I can’t be the only one who thinks these look more like Pac-Man doughnuts, right?

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From Mee Krob to Brassiere Eggs: My Food Highlights 2012


pun pun chiang mai
In 2011, I ended the year with a post on the things that I liked (and still do); In 2012, I’m doing the same thing. The randomness which you saw from last year’s post? It’s here too. Anyway, for what it’s worth, here they are: the most memorable food items of 2012, presented in the most random fashion.

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This post is lovingly dedicated to my best friend T and his girlfriend K.

T, what can I say? You’re a precious gem of a friend, and I love you truly. K, knowing you has been a privilege and joy. Thank you for your generosity, kind spirit, and genuine character. I’ve learned a lot from you about life and food. You both have made this year so wonderful. Thank you.

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(I split this post into 2 pages to make it faster for the pictures to load. Don’t miss the second page.) Continue Reading →

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How to Eat Thai Chili Relishes กินข้าวกับน้ำพริก(สิจ๊ะถึงได้สะได้สวย)



Relish. Dip. Whatever you call it, Thai nam prik (น้ำพริก RTGS: nam phrik), in my opinion, has remained the most mysterious type of Thai food among foreigners. And I don’t blame them. Thai restaurants outside Thailand, except those that cater primarily to Thai expats, don’t have relishes on their menus, so those whose exposure to Thai food is solely through their local Thai restaurants can forget about this. Those who know Thai food through street or restaurant foods on their brief visits to Thailand usually don’t know about dishes in this category to even look for them.

I’ll even go as far as saying that even foreign expats who have lived in Thailand for years, except for the most adventurous few, barely scratch the surface when it comes to their knowledge and experience of Thai nam prik dishes. And those who live with Thai people? Well, I have periodically received emails from Thai readers asking for advice on what to do to get their non-Thai spouses to go anywhere near these relishes (like I have any clue how to do that …).

But it doesn’t matter. If you’re a Thai food enthusiast, it will benefit you greatly to be familiar with dishes in the nam prik category. Even if you try some of these and end up hating every single one of them (nothing wrong with that), at least just knowing about them and how they roll will increase your understanding of Thai cuisine exponentially.

Why are relishes so important? Let’s see if I can convince you with the following reasons: Continue Reading →

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