Cabbages and condoms restaurant, Pratamnak hill, Pattaya.

Cabbages and condoms

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Poisonous pufferfish balls found at Samut Sakhon fish factory

The owners of a fish processing factory in Samut Sakhon are in deep water after inspections turned up traces of poisonous pufferfish in their fishballs.
Flesh from the toxic puffers – which live in the tropical waters around Thailand – was also found in the plant’s “Smiling Fish” brand fish strings.
We guess the owners of the plant – in Tha Cheen Subdistrict of the coastal province – aren’t smiling anymore.
Phiphat Yingseree, secretary-general of Thailand’s Food and Drug Administration, said inspectors’ suspicions were aroused when they noticed some of the factory’s products hadn’t been labelled properly.
Products including “Smiling Fish” fish strings, “Hong Thong” fish balls and fish strings and “Strong Boy” fishballs had no date of manufacture or use-by dates.
When inspectors tested their composition, they found traces of L.spadiceus and L.lunaris pufferfish in them – as well as tetrotodoxin, a potent neurotoxin with no known antidote.
Fortunately, the amount of poison was nowhere near fatal levels.
The plant owners will be charged with manufacturing food for distribution with incorrect labeling, punishable by a maximum fine of THB30,000, and manufacturing food for distribution containing pufferfish, which carries a sentence of six months to two years and a fine of THB5,000 – THB20,000.

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Som tam poo

Som Tam (Green Papaya Salad)

Folks in the northeastern areas may call it som tam thai to distinguish it from the som tam in which pla ra is an ingredient. Central Thai som tam often has dried shrimps and peanuts. som tam isaan or sometimes known as som tam laaw may not need shrimps and definitely no peanuts. Isaan som tam (northern style) tastes more sour and salty while the Thai som tam more sweet. Both should be hot.The picture to the left is Som Tam at a restaurant in Thailand. This version was incredibly hot and spicy! It is made with julienne strips of green papaya, prik ki nu (fiery Thai chiles), kratieum (garlic), raw crab, prik chi fa daeng (Thail jalapeño chiles), nam pla (fish sauce), long beans, Nam Manao (lime juice), and ma kua teet (tomato).-clay
Watch this great video about making Som Tam from Enjoy Thai Food.
About 2 cups shredded green papaya
2 tablespoon fish sauce
1 ½ tablespoon palm sugar, if not available can substitute it with regular sugar
3 tablespoon lime juice
½ cups tomato, wedged
1/3 cup dried shrimp
¼ cup peanuts10 green chilli
5 cloves garlic
Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing, add sugar, continue beating with the prestle, add the papaya, beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat, beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat,,… you may need to add either sugar, fish sauce, or lime. The final taste on the balance between sweet, (pepper) hot, salty, and sour. Serve with vegetables (cabbage, sting bean, napa,..) Many northern or northeastern Thais like to eat it with sticky rice.
Green papaya has a very mild, almost bland, taste, but it is the medium through which robust flavor ingredients take body and form. It picks up the hot, sour, sweet and salty flavors, giving them a unique crisp and chewy texture unlike that of any other vegetable. When made into salad, you wouldn’t know that it was mild and timid; you remember it only as bold and spicy.
Unripe papayas are readily available in various sizes and shapes during the summer at many Asian markets. Select one that is very firm with shiny green peel suggesting that it is as freshly picked as possible. Any very firm unripe green papaya can be used for the recipe, ranging from the small Hawaiian papaya to the huge Mexican variety. The important thing is that it should be unripe – the flesh still light green, almost white, in color after it is peeled. Select the firmest one you can find. Even green fruits will eventually ripen and turn soft if allowed to sit around for some time.
There are many ways to make green papaya salads, with varying degrees of hotness, sourness and sweetness. The hottest salads are probably made in northeastern Thailand and Laos where they are eaten with barbecued chicken and sticky rice as a staple food of the populace. There, the salads are made by bruising julienned green papaya with garlic and very hot bird peppers in a large clay mortar with a wooden pestle, then seasoning with lime juice, fish sauce and other flavorings.

Tom Yam Gung Thai Prawn Soup with lemon grass


20 raw prawns , medium size
4-5 cups chicken broth/soup stock
2 Tbs Sliced lemon grass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce – nam pla
1/3 cup sliced galangal
1/2 cup straw mushroom, halved or whole
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chili peppers
2 tablespoons “nam prik pao” roasted chili in oil
Fresh corianderfor garnish

1. Wash the prawns and shell and de-vein them without removing the tails. Bring chicken broth to a boil.
2. Add lemongrass, galanga and lime leaves.
3. Bring back to a boil
4. add mushrooms, fish sauce, prik pao and lime juice.
5. Add prawns and fresh chilli peppers.
6. As soon as prawns turn pink (cooked through)

Shrimp Pad Thai


  • 1 1/2 tablespoons vegetable oil, divided
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 16 large shrimp, peeled and deveined
  • 1 egg, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon red crushed pepper flakes
  • 1 teaspoon brown sugar
  • 7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained
  • 1/2 cup bean sprouts
  • 3 scallions, sliced
  • 1 cup freshly chopped cilantro leaves
  • 1 lime, zested and juiced


Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger, and saute until golden brown. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. Stir briefly, add the drained noodles, and cook for 5 minutes.
Add the bean sprouts, chopped scallions, and cilantro. Mix well and continue to cook until noodles are heated through. Season, if necessary, with a little more soy sauce or fish sauce, sprinkle in lime zest and juice, and serve while hot!

Canadian Sisters Died Of ‘Food Poisoning’ In Thailand Hotel

Sisters died of ‘food poisoning’ in Thailand hotel
The sisters are Audrey Belanger, 20,
and Noemi Belanger, 26, both of
Pohenegamook, Quebeq, Canada

Bangkok, June 17, 2012 (AFP) – Two Canadian sisters found dead in their hotel room on a popular Thai resort island may have been the victims of "serious food poisoning", police said Sunday.

The bodies of Audrey and Noemi Belanger, aged 20 and 26, were found Friday by hotel staff on Phi Phi island in the Andaman Sea, 800 kilometres (500 miles) south of Bangkok, showings signs of having suffered an extreme toxic reaction.

"Forensic officials found vomit in the room, blood on their lips and gums and their fingernails and toenails were blue," lieutenant colonel Rat Somboon of Krabi Provincial Police said, adding there were "signs of serious food poisoning."

"They died more than 12 hours before being found. They had eaten meals outside the hotel," he said.

The bodies of the sisters, who were from Canada’s French-speaking Quebec province, were taken from Phi Phi to the nearby town of Krabi on Thailand’s Andaman seaboard, where a probe into the cause of the deaths was underway, he added.

Lieutenant Pongpan Waiyawat, of Phi Phi’s police force said more details would be released "once there is some progress", adding there was no indication of a violent struggle inside their room at the Palm Residence Hotel.

Thailand is a tourist magnet but its image as the "Land of Smiles" has been tested in recent years by deadly political unrest, devastating floods and more recently a bungled bomb plot involving Iranian suspects.

Phi Phi island is one of Thailand’s tourist jewels, made famous by the 2000 film The Beach starring Leonardo DiCaprio, and was rebuilt after it was devastated by the 2004 tsunami.

Choke – D bar Jomtien beach road. Thailand


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chock d
Choke-D means good luck in Thai, so the good luck bar! 
Here is one of my favourite restaurants on Jomtien beach front. It’s called the Choke-D bar and it offers delicious local Thai food dishes. Good quality food at very reasonable prices. The bar overlooks Jomtien beach, which is literally just across the road.
The owner is a skilled wind surfer, so runs a wind surfing club from the bar, so there is something for everybody. I guess that he must be pretty good at it because he always seems to be busy teaching the tourists.

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