This was the last tomyamplaninh i ate in Thailand, prepared by my skilled and caring gf.

Fried shrimp with pakbung in oysters sauce on the side, boiled cabbage was on the menu because this was available for free when harvesting the cabbages.

Haw mok talay (steamed fish curry)

IMG_0352.JPGTom Yum fish head. Made with a very fresh 7 kg sea bass head.

Very nice, i can almost smell it when looking at your pic. 3 years ago, I started cooking tomyam's here in The Netherlands and in Thailand as well.

I have to tell you that you mentioned the sea bass head broth variant while in your actual image there is clearly a fish tale sticking out. Why?

To explain to tomyam newbees there are many variants on how to cook a decent tomyam. Most importantly a decently prepared tomyam NEVER tastes exactly the same because personal preferences, type of cooks and available ingredients. Only a few basic ingredients are needed and the rest of the taste will be chosen depending on where you are and what's available. A really universal dish.

While the fish tomyam tastes fishy and fresh, depending on which fish was used. After 24 hours it will taste too fishy. I prefer the endurance of a chicken-bone or tomyammoo because after 2 days it is still good to eat and i can enjoy it more.

That was a pectoral fin not a tail. I have to agree that tom yam fish needs to be consumed fresh (like most Thai food). The richness of a good fresh fish head tom yam broth is hard to beat, but we do also like the chicken broth version.A key to really great tom yam is adding the Chinese parsley, green onions and extremely thinly sliced lemongrass just before serving.

Pai 2013

@ Mr. Rsokolovski.

Great idea to add the THINLY sliced, uncooked lemongrass to the tomyam when it's served. I never tried . Noted!

When i make yammoo or yamkhung i will add raw unions/garlic and thin lemongrass after the meat has cooled down.

Another variant is the standard restaurants' milk-creamy tomyam version in the hot pot.

On the side i ate Yam- beef(which i ordered like so). Expecting the yam to be prepared in the way i prefer: a lot of RAW ingredients. As you can see they where shortly fried. That's the problem about restaurants, i will never order the way exactly how i want my dish to be prepared because i will intervene in the cook's personal mindset before he takes the order.

Pai 2013

@ Mr. Rsokolovski.

Great idea to add the THINLY sliced, uncooked lemongrass to the tomyam when it's served. I never tried . Noted!

When i make yammoo or yamkhung i will add raw unions/garlic and thin lemongrass after the meat has cooled down.

Another variant is the standard restaurants' milk-creamy tomyam version in the hot pot.

IMG_3831.JPG

On the side i ate Yam- beef(which i ordered like so). Expecting the yam to be prepared in the way i prefer: a lot of RAW ingredients. As you can see they where shortly fried. That's the problem about restaurants, i will never order the way exactly how i want my dish to be prepared because i will intervene in the cook's personal mindset before he takes the order.

IMG_3830.JPG

The Beef salad (Yum Nuer) is my favourite Thai dish. I love it when they barbeque a piece of meat then slice it thinly, crisp on the outside and rare in the middle. I am yet to find somewhere this trip that does it this way, so many variants. Still looking though.

The Beef salad (Yum Nuer) is my favourite Thai dish. I love it when they barbeque a piece of meat then slice it thinly, crisp on the outside and rare in the middle. I am yet to find somewhere this trip that does it this way, so many variants. Still looking though.

@ Mr. Bill.

The main reason for travelling has always been it's experience. A motivation, or destination is needed in order to travel .

Recently i have observed some people travelling without any destination to feel good. . This perception floats my boat.

I know a few places around that can cook the best food in the world for me. When I am near them, I will always make them part of my travel plan, though they will never be my final destination.

FYI whenever you are in PAI, this is the place to get your beef salad or Yum Nuer, the largest restaurant street crossing walking street.

Boiling up bamboo shoots!

Nam Bang Cave Phetchabun area 2013

Pork ball on sticks & SomtamPooh

Farm snack

Raw meat with chili and basil

Sent from my i-mobile IQ XA using Thaivisa Connect Thailand mobile app

Does this count as food?

1370761812265.jpg

Sent from my i-mobile IQ XA using Thaivisa Connect Thailand mobile app

Does this count as food?

Yes it counts. It also counts you actually went into Swenses and bought 1 of their products...

You must be a family man

Phetchabun 2013

Yam shrimp with sweet soy sauce, while holding the plate to get a better shot i spilled some of the sauce. Oh that's me

Downtown Phetchabun, 2013

Beef stew with pork fat and Larbmoo with pieces of stomach added and sticky rice.

This girl cooked it so well it took some stew home myself.

Bugger....roast lamb on the spit last night....forgot to take a picci....too much booze anyway

You buggered and spitroasted the lamb. strange breed you ozzys

Koh Samui 2013, Maenam beach, new Mama restaurant

Raw shrimp with raw chili's and garlic, excellent and fresh.

Here's a reference:

http://www.thaivisa.com/forum/topic/612981-2013-all-food-relatedrestaurantsrecipes-suggestions-etc/page-4#entry6345465

Couple of things for dinner tonight. The first is what my wife is preparing and the 2nd mine (southern fried chicken). Wonder which is healthier? Guarantee a few pieces of my chicken will disappear mysteriously though.

Hmm, much prettier after wok steaming, now it looks more presentable.

The pig knee(elbow) will be grilled and only the best pieces are used to enhance the flavour of Tomyammoo.

The remains will be fed to the dogs.

I enjoy watching small café Thai cooks prepare a quick nourishing meal in only minutes. In this case it is stir fried rice with pork.

This looks lovely (not!!) The rusty knife must add something too !!!

Laarb Kung DIP.

What about some Birthday cake?

Hope you all will excuse me adding this second photo,but the look on my Niece's and Nephew's faces are priceless.

Tesco Lotus food court, Phetchabun branch. Brunch. Good presentation.

No food for a while. Not exactly Thai food but I know it is a big hit with my Thai family when I make one. Roast loin step by step.

One fresh loin washed and patted dry

Spices ready for rubbing

Oiled and coated with spices and ready for the oven

Fresh from the oven waiting to cool a bit

Looks great, what about the vegs?

Looks great, what about the vegs?

I'm not British so the roast goes naked.

I always use aluminum foil when roasting pork like that, saves a lot of scrubbing with cleanup of the pan!

Corn on the cob, growing just down the road from me, ..... should be ready soon!

My lovely wife made this yesterday.

Looks great, what about the vegs?

I'm not British so the roast goes naked.

Can I ask you how did you roast it? I guess at a low temperature for a longer time...