Comments on: Mee Krob http://www.austinbushphotography.com/blog/mee-krob.html Fri, 03 Feb 2012 04:43:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Dorrie http://www.austinbushphotography.com/blog/mee-krob.html#comment-42520 Dorrie Fri, 06 May 2011 01:01:55 +0000 http://www.austinbushphotography.com/2007/09/mee-krob.html#comment-42520 Austin's article was written about 4 years ago, and this is my experience from yesterday: After a number of years I went back to Chote Chitr yesterday, and that was the last time for me. The fish I had was soaked in fat, and I had to use two little bowls of prik nam pla to make it taste at least a little bit Thai. The green mango salad was OK, but just that. Overprised and overrated - but proud of all the articles published about them (years ago). There are so many so much better restaurants in this area, so don’t waste time and money. Austin’s article was written about 4 years ago, and this is my experience from yesterday:

After a number of years I went back to Chote Chitr yesterday, and that was the last time for me.

The fish I had was soaked in fat, and I had to use two little bowls of prik nam pla to make it taste at least a little bit Thai. The green mango salad was OK, but just that.

Overprised and overrated – but proud of all the articles published about them (years ago).

There are so many so much better restaurants in this area, so don’t waste time and money.

]]> By: Chote Chitr: Absolutely Brilliant Thai Food http://www.austinbushphotography.com/blog/mee-krob.html#comment-38772 Chote Chitr: Absolutely Brilliant Thai Food Mon, 24 Jan 2011 20:31:20 +0000 http://www.austinbushphotography.com/2007/09/mee-krob.html#comment-38772 [...] Having earned plaudits from both the BangkokPost’s food writer Suthon Sukphisit (who cares) and Austin Bush’s Foodblog (yawn) , not to mention the New York Times (whatever) , this place is listed in many travel [...] [...] Having earned plaudits from both the BangkokPost’s food writer Suthon Sukphisit (who cares) and Austin Bush’s Foodblog (yawn) , not to mention the New York Times (whatever) , this place is listed in many travel [...]

]]> By: flo http://www.austinbushphotography.com/blog/mee-krob.html#comment-3185 flo Fri, 15 Aug 2008 11:30:29 +0000 http://www.austinbushphotography.com/2007/09/mee-krob.html#comment-3185 I searched & searched for crispy fried mee hoon and finally found it in your blog in your photo of mee krob (after I had fried the mee hoon in my own way. I will try Meud's recipe & will return to your blog with my results. :) I searched & searched for crispy fried mee hoon and finally found it in your blog in your photo of mee krob (after I had fried the mee hoon in my own way.

I will try Meud’s recipe & will return to your blog with my results.
:)

]]> By: 9fd39a485a78 http://www.austinbushphotography.com/blog/mee-krob.html#comment-1626 9fd39a485a78 Wed, 14 May 2008 13:04:40 +0000 http://www.austinbushphotography.com/2007/09/mee-krob.html#comment-1626 <strong>9fd39a485a78...</strong> 9fd39a485a78ceccb83f... 9fd39a485a78…

9fd39a485a78ceccb83f…

]]> By: Meud http://www.austinbushphotography.com/blog/mee-krob.html#comment-936 Meud Fri, 05 Oct 2007 08:54:00 +0000 http://www.austinbushphotography.com/2007/09/mee-krob.html#comment-936 I found another recipe which include some meat. I think it could be more similar to the one you had. I will translate it for you later when I have time. I found another recipe which include some meat. I think it could be more similar to the one you had. I will translate it for you later when I have time.

]]> By: Meud http://www.austinbushphotography.com/blog/mee-krob.html#comment-935 Meud Fri, 05 Oct 2007 08:49:00 +0000 http://www.austinbushphotography.com/2007/09/mee-krob.html#comment-935 Forgot for a credit.<br/><br/>source: http://th.wikibooks.org/wiki/%E0%B8%AB%E0%B8%A1%E0%B8%B5%E0%B9%88%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A%E0%B8%AA%E0%B8%B9%E0%B8%95%E0%B8%A3%E0%B8%84%E0%B8%B8%E0%B8%93%E0%B8%A2%E0%B8%B2%E0%B8%A2%E0%B9%80%E0%B8%81%E0%B8%B7%E0%B9%89%E0%B8%AD Forgot for a credit.

source: http://th.wikibooks.org/wiki/%E0%B8%AB%E0%B8%A1%E0%B8%B5%E0%B9%88%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A%E0%B8%AA%E0%B8%B9%E0%B8%95%E0%B8%A3%E0%B8%84%E0%B8%B8%E0%B8%93%E0%B8%A2%E0%B8%B2%E0%B8%A2%E0%B9%80%E0%B8%81%E0%B8%B7%E0%B9%89%E0%B8%AD

]]> By: Meud http://www.austinbushphotography.com/blog/mee-krob.html#comment-934 Meud Fri, 05 Oct 2007 08:47:00 +0000 http://www.austinbushphotography.com/2007/09/mee-krob.html#comment-934 [SIZE=7][U][B]Mee Krob by Granma[COLOR=red] Gaeuy[/B][/U][/SIZE]<br/><br/>[SIZE=4][U][B]Ingredients:[/B][/U]<br/>• 1 bag (100g) of dried thin white noodle,[I] Bee Hoon[/I], (don’t use [I]WaiWai[/I] one because the noodle is not crispy after fried.)<br/>• Half day sundried yellow tofu (extra firm tofu) – chop up before dry<br/>• Half a bottle of vegetable oil (I think it should be a small bottle size)<br/>• 2 shallots<br/>• 5 cloves of garlic<br/>• 2 duck eggs (chicken egg is too soft after fried)<br/>• 2 Tbs palm sugar<br/>• 1 Tb fish sauce<br/>• 2 sheaths of mature tamarind – squash and keep only the juice <br/>• ½ cups of cane sugar (table/regular sugar) <br/>• 2 Tbs of preserved soy beans, [I]Tao Jeaw[/I]<br/>• Fine chopped [I]phrik chii faa[/I]<br/>• 1 [I]Som Saa[/I]<br/><br/>[U][B]Method[/B][/U]<br/><br/>1. In a wok over medium-high heat, heat cooking oil and fry crushed onions and garlic until aromatic. Remove them from the oil.<br/>2. Beat the eggs in a bowl and pour the beaten egg over a coriander. Move the coriander around the wok in circle while pouring. Cook the egg until it’s crispy. Remove the cooked egg from the oil. <br/>3. Fried the sundried tofu.<br/>4. Fried noodle in small batch, medium-high heat. Mix it with fried onion and garlic from step1. (If you use dried noodle, not the fresh one, soak it with cold water first)<br/>5. Leave half of the oil in the wok. Cook the palm sugar in the oil until well melted. Then in melted sugar, put fish sauce, cane sugar, tamarind juice, [I]Tao Jeaw[/I], and [I]Som Saa[/I] (cut into pieces around it’s core – the skin will give a good aroma)<br/>6. Put the fried noodle and tofu. Mix them well.<br/>7. Put it on a plate. Top with the fried egg and chopped chilies [/SIZE][/COLOR] [SIZE=7][U][B]Mee Krob by Granma[COLOR=red] Gaeuy[/B][/U][/SIZE]

[SIZE=4][U][B]Ingredients:[/B][/U]
• 1 bag (100g) of dried thin white noodle,[I] Bee Hoon[/I], (don’t use [I]WaiWai[/I] one because the noodle is not crispy after fried.)
• Half day sundried yellow tofu (extra firm tofu) – chop up before dry
• Half a bottle of vegetable oil (I think it should be a small bottle size)
• 2 shallots
• 5 cloves of garlic
• 2 duck eggs (chicken egg is too soft after fried)
• 2 Tbs palm sugar
• 1 Tb fish sauce
• 2 sheaths of mature tamarind – squash and keep only the juice
• ½ cups of cane sugar (table/regular sugar)
• 2 Tbs of preserved soy beans, [I]Tao Jeaw[/I]
• Fine chopped [I]phrik chii faa[/I]
• 1 [I]Som Saa[/I]

[U][B]Method[/B][/U]

1. In a wok over medium-high heat, heat cooking oil and fry crushed onions and garlic until aromatic. Remove them from the oil.
2. Beat the eggs in a bowl and pour the beaten egg over a coriander. Move the coriander around the wok in circle while pouring. Cook the egg until it’s crispy. Remove the cooked egg from the oil.
3. Fried the sundried tofu.
4. Fried noodle in small batch, medium-high heat. Mix it with fried onion and garlic from step1. (If you use dried noodle, not the fresh one, soak it with cold water first)
5. Leave half of the oil in the wok. Cook the palm sugar in the oil until well melted. Then in melted sugar, put fish sauce, cane sugar, tamarind juice, [I]Tao Jeaw[/I], and [I]Som Saa[/I] (cut into pieces around it’s core – the skin will give a good aroma)
6. Put the fried noodle and tofu. Mix them well.
7. Put it on a plate. Top with the fried egg and chopped chilies [/SIZE][/COLOR]

]]> By: Peck S http://www.austinbushphotography.com/blog/mee-krob.html#comment-928 Peck S Tue, 02 Oct 2007 03:37:00 +0000 http://www.austinbushphotography.com/2007/09/mee-krob.html#comment-928 Austin, mee grob at Chote Chitr is the best mee grob I ever had.Som Saa take the flavor to a new level. Suthon took me there a few years ago, and I can't wait to go back there. Did you have the green curry with fish ball? and wash down all the food with VERY cold Singha.<br/><br/>Keep eating/blogging,<br/><br/>Peck Austin, mee grob at Chote Chitr is the best mee grob I ever had.Som Saa take the flavor to a new level. Suthon took me there a few years ago, and I can’t wait to go back there. Did you have the green curry with fish ball? and wash down all the food with VERY cold Singha.

Keep eating/blogging,

Peck

]]> By: Anonymous http://www.austinbushphotography.com/blog/mee-krob.html#comment-927 Anonymous Mon, 01 Oct 2007 16:51:00 +0000 http://www.austinbushphotography.com/2007/09/mee-krob.html#comment-927 I've taken a couple of cooking courses in Thailand, and asked about Mee Krob both times. Both instructors told me it was extremely complicated to make. I’ve taken a couple of cooking courses in Thailand, and asked about Mee Krob both times. Both instructors told me it was extremely complicated to make.

]]> By: Anonymous http://www.austinbushphotography.com/blog/mee-krob.html#comment-926 Anonymous Mon, 01 Oct 2007 14:28:00 +0000 http://www.austinbushphotography.com/2007/09/mee-krob.html#comment-926 I love this place and DREAM about the food there. Especially the mee krob. It's reason enough to book a flight back to Bangkok. I also had a fabulous red curry the last time I went, she explained to me that the recipe is from central Thailand and that it needs to be made with a special type of pepper. I love this place and DREAM about the food there. Especially the mee krob. It’s reason enough to book a flight back to Bangkok. I also had a fabulous red curry the last time I went, she explained to me that the recipe is from central Thailand and that it needs to be made with a special type of pepper.

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