AjarnUan Posted November 18, 2009 Share Posted November 18, 2009 Anyone know of any Hungarian or Icelandic restaurants in Bangkok? I know there used to be The Budapest, but I heard it's closed now. Also, I have been craving some vinarterta (Icelandic prune-based layered cake, preferably with marzipan), has anyone happened to see it in any bakeries? ...long shots, I know, but worth a shot... Link to comment Share on other sites More sharing options...
Michaelaway Posted November 19, 2009 Share Posted November 19, 2009 What comes after "Long Shots?" Link to comment Share on other sites More sharing options...
bonobo Posted November 19, 2009 Share Posted November 19, 2009 I rather like Hungarian food, but hakarl has to be the most vile food on the planet! Link to comment Share on other sites More sharing options...
sceadugenga Posted November 20, 2009 Share Posted November 20, 2009 Never heard of it, had to do a Google... Fermented Basking Shark.... could be an acquired taste. Hakarl Link to comment Share on other sites More sharing options...
butterisbetter Posted November 24, 2009 Share Posted November 24, 2009 I looked up recipes for Vinaterta on the internet. Lots of variations. None that i saw called for marzipan although several did specify almond flavoring. Not that this is definitive. In this kind of recipe there is going to be a lot of variation. One recipe said that the cake had to be aged for at least 4 weeks in a cool place but not a refrigerator. Maybe if you baked it on Doi Inthanon in cold season you might get away with that. Anyway, it looks delicious. My wife has a bakery here in Chiangmai. This is just the kind of cake she llkes to bake so she is going to give it a try. Maybe we'll even have goulash as our entree. Link to comment Share on other sites More sharing options...
Michaelaway Posted November 24, 2009 Share Posted November 24, 2009 I looked up recipes for Vinaterta on the internet. Lots of variations. None that i saw called for marzipan although several did specify almond flavoring. Not that this is definitive. In this kind of recipe there is going to be a lot of variation. One recipe said that the cake had to be aged for at least 4 weeks in a cool place but not a refrigerator. Maybe if you baked it on Doi Inthanon in cold season you might get away with that. Anyway, it looks delicious. My wife has a bakery here in Chiangmai. This is just the kind of cake she llkes to bake so she is going to give it a try. Maybe we'll even have goulash as our entree. Bon Appetit (in Hungarian)! And, Happy Eating (in Icelandic)! Please report back to us on the outcome... Link to comment Share on other sites More sharing options...
toptuan Posted November 24, 2009 Share Posted November 24, 2009 Never heard of it, had to do a Google... Fermented Basking Shark.... could be an acquired taste. Hakarl Sounds like Som-Tam with a couple table spoons of para would satiate the Icelandic hunger urge, here! Link to comment Share on other sites More sharing options...
butterisbetter Posted November 24, 2009 Share Posted November 24, 2009 I did a search using vinatarta and marzipan which I should have done in the first place and did find several recipes that call for marzipan icing. So we'll try it that way and let you know. Won't be for a few days at least since we have American Thanksgiving holiday to contend with. Link to comment Share on other sites More sharing options...
suegha Posted November 24, 2009 Share Posted November 24, 2009 Never heard of it, had to do a Google... Fermented Basking Shark.... could be an acquired taste. Hakarl Trust me, ya don't want to try it!!! Link to comment Share on other sites More sharing options...
Hokie1200 Posted December 19, 2009 Share Posted December 19, 2009 I went to a restaurant a few years ago called the Andaman on Thonglor Soi 5 that had a very nice Goulash, but never heard of any Hungarian or Iceland restaurants in Bangkok. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted December 19, 2009 Share Posted December 19, 2009 (edited) while we're on the subject, anywhere to buy nice Hungarian paprika? (that ain't no more than a few months old) can't do goulash with the local beef (maybe with the papaya tenderizing method) but shure can do chicken paprika...tasty... Edited December 19, 2009 by tutsiwarrior Link to comment Share on other sites More sharing options...
.png.3b3332cc2256ad0edbc2fe9404feeef0.png)
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now