|Guess what dish is this? Clue: It's our dessert|
Chinese food is widely available in Thailand. As most of the early Chinese immigrants are from Swatow, there is a huge Teochew flavour in Thai cooking. Braised duck and pork trotters are some of the chinese flavours commonly found along the streets of Bangkok.
When we visit the Chinese restaurants in good hotels, decent Chinese cuisine is not hard to find, but these are mostly, as expected, Cantonese flavours. Little did I expect that somewhere just a few kilometres outside Bangkok, in the neighbouring province of Samut Sakhon, will I enjoy authentic Hakka food in an eatery which does not even have a signboard. As I told my staff, this is real China Chinese (客家家乡菜) food, not the typical Thai-influenced Chinese food we get anywhere else.
I have decided to list down the dishes I ate on my blog before I completely forget about them in the future:
|Claypot bean curd soup.|
|Deep-fried fish in sweet and sour sauce, I believe the pineapple was the only local touch in the entire restaurant.|
|Stir-fried bean curd skin, black fungus and mushrooms. |
How they made such humble ingredients taste like heaven with a spatula and a wok, I will never know.
|Deep-fried tofu with a minced-garlic sauce.|
|Wok-Hei-filled fried kway teow|
I believe that even in Singapore or Malaysia, we will struggle to find ourselves Hakka flavours as original as this. I would never be able to relocate the eatery by myself in the future, so I am counting my blessings to have tasted these delicacies in Thailand, and hope my new customer will bring me back there again soon.
|It's yam paste, not too sweet and slightly savoury, served with a generous sprinkle of sesame and peanut.|