Comments on: Talaat Aw Taw Kaw

By: Moi

Moi — Tue, 25 Jan 2011 15:29:56 +0000

And yes! your photos are great! will be going to BKK this Feb and definitely visit Aw Taw Kaw Market

By: Moi

Moi — Tue, 25 Jan 2011 15:28:17 +0000

Hi! The young tamarind is the same as camachile in the Philippines, :
http://www.marketmanila.com/archives/camachile-guamachil-manila-tamarind

By: Norma Srour

Norma Srour — Thu, 04 Nov 2010 11:36:57 +0000

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By: Aw Taw Kaw Market in Bangkok « Thai Food and Travel Blog

Aw Taw Kaw Market in Bangkok « Thai Food and Travel Blog — Sun, 13 Sep 2009 07:10:08 +0000

[...] more pictures of Aw Taw Kaw (and other markets), check out our markets pictures. You can also see Austin Bush’s photographs on his blog. There’s also some photos on this Travellerspoint blog. Grilled chicken at Aw Taw [...]

By: Michael Babcock

Michael Babcock — Sat, 04 Apr 2009 22:13:18 +0000

Wonderful photos. They really capture the vibrancy of Aw Taw Kaw. My wife, Kasma, and I visit every year when we’re in town. You have a picture of my favorite vendor (with the Northern food) — we love to get her Bplah Som (Sour Fish) to take home and fry up.

By: Pad Thai at Talaat Aw Taw Kaw « Thai Food and Travel Blog

Pad Thai at Talaat Aw Taw Kaw « Thai Food and Travel Blog — Mon, 30 Mar 2009 01:28:42 +0000

[...] be doing more posts on Aw Taw Kaw in the future but in the meantime, Austin Bush has some photographs of Aw Taw Kaw Market that are worth a [...]

By: Austin

Austin — Wed, 22 Mar 2006 12:56:00 +0000

Thank you, and yes, that crab dish is wonderful, although I usually don’t order it because I’m too lazy to pick the meat out of the shell!

Keep checking back for more pics and recipes!

By: mbe

mbe — Wed, 22 Mar 2006 07:47:00 +0000

I second Danielle, the photoss are great!! The tamarind especially, what spectacular colour. I can also confirm that that crab curry is delicious .

By: Austin

Austin — Wed, 22 Mar 2006 01:31:00 +0000

The tamarind pictured above is a young tamarind, a seasonal thing. Normally tamarind looks exactly as you described it. You can eat the fruit plain, or make your own paste by separating the “fruit” from the seeds.

By: Danielle

Danielle — Tue, 21 Mar 2006 23:03:00 +0000

These photos are stunning. When I see tamarind in the supermarket here in Brooklyn, they’re all dark brown with a harder shell that’s sometimes cracked if the packaging is too delicate. I guess the color and texture of the shell changes when they age. Do you know how the taste changes?

I’ve been avoiding buying tamarind, because I just don’t know what to do with it. I have recipes for the paste, but not for the fruit itself. Your photos are so inspiring, though – now I have to hunt down some good fresh tamarind recipes and actually try them out.