Sasa M

I have a company that runs a small boutique guesthouse in the old city area (near Khaosan Road) and also offer housekeeping services for vacation home owners. The guesthouse has a 9.4 rating on major hotel websites, enthusiastic staff, and great customers. Because I am also holding a full-time position, I am looking for a business partner who are interested in owning some shares in this company, and helping me with marketing. (I can manage most of the operations, but then that means I don't have time for marketing activities.) You can also get a work permit from this venture.

Please send me a direct message if you are interested, and we can discuss in more details.

Business partner(s) needed.

I have a company that runs a small boutique guesthouse in the old city area (near Khaosan Road) and also offer housekeeping services for vacation home owners. The guesthouse has a 9.4 rating on major hotel websites, enthusiastic staff, and great customers. Because I am also holding a full-time position, I am looking for a business partner who are interested in owning some shares in this company, and helping me with marketing. (I can manage most of the operations, but then that means I don't have time for marketing activities.) You can also get a work permit from this venture.

Please send me a direct message if you are interested, and we can discuss in more details.

Trust me I'm Thai.

The curry dish you posted earlier is pork 'Panaeng' (พะแนง). It is one of the most famous Thai curries. Unlike red or green curry, Panaeng sauce is simmered and reduced, and of course, the herbs/spices that is used are different. It is mostly made with pork, but there are variations with beef or chicken as well.  The small green thing is a local eggplant, but when we live abroad we use green peas as substitute. The dish in the photo is missing one very important ingredient and garnish, i.e. kaffir lime leaves. 

The curved brown thing in the second photo is pickled unripe sour tamarind fruit. The thing in the package is salt and dried chili for dipping it. There are ripe sweet tamarind fruit as well that doesn't need to be pickled. The ripe sour tamarind is used for seasoning savory dishes, sometimes also to substitute lemon or lime.