A blog about food in Thailand
and elsewhere.



Kan Eng

Posted date:  July 28, 2006
5 Comments


Tonight’s dinner was at a khao tom restaurant called Kan Eng (“On Our Own”, or something similiar). As I think I’ve mentioned before, khao tom literally means “boiled rice” and usually refers to a dish of rice soup, such as this, featured previously. However in another sense it can also refer to the repertoire of made-to-order Chinese-style dishes that are typically consumed with small bowls of watery boiled rice.

We started with tom jap chay, a Chinese-style “stew” of pork ribs, mustard greens, dried mushrooms, white radish and whole garlic cloves (!):

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And there were hoy talaep (I think that’s what they’re called…?):

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Small cockles that look and taste like rubber, and when eaten raw, emit an alarmingly red juice that looks like blood. These were par-boiled and served with a really strong garlic-chili-fish sauce “seafood” dipping sauce, which really made them taste just like the sauce (which made them edible).

This bad boy is probably one of my favorite Thai veggie dishes:

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It’s a stir fry of the of the tender stalks and leaves of the small gourd known as chayote (or mirleton if you’re in New Orleans or fak maew in Thailand) with garlic and fermented soybeans. Incidentally, in a bizarre example of foodblogger synchronicity, this veggie is also the basis of a question in today’s post at the Hanoi-based sticky rice. I think I’ve answered it.

And to complete our vegetable feeding frenzy, there was phat khanaeng fai daeng:

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Khanaeng is a crunchy green leaf somewhere between brussels sprouts and kale (yes, such a thing exists), and is fried here with hearty chunks of salted preserved fish. Very salty, very garlicky, and very good.


5 Comments for Kan Eng


Those’re called “Hoy Krang”.

That’s it!

Hoy Krangs are good. They’re supposed to be eaten rather rare (with blood)!! I agree with you that texturewise, it’s not the most pleasant thing to eat, but somehow it works with spicy seafood dipping sauce. huh, I’m drooling.

Your wonderful pictures make me miss Thailand even more.

aom: be careful not to drool on the keyboard! Personally I would rather have hoy nang rom (oysters) with the crispy shallots, the dipping sauce, and the krathin (a pungent, green herb). Now that makes me drool!

Thank you for this blog — my wife and I are traveling through Vietnam and have been asking everyone for an English translation of “su su”. Finally from Real Thai and Sticky Rice an answer!



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