I was recently invited to
Thailand Middle Fish to celebrate their 3rd birthday and also a new menu launch. Woohoo!!
Ms I-Hua wanted to take her home. Crazy I know, but she's really, really nice and sincere!
Katspat. That says a lot coming from a Thai, don't you reckon? ;)
I particularly enjoyed the pork kau kling (spicy southern thai dry curry) and chicken grapao pow pow (stir fried green curry with Thai basil) fillings. The buns were soft, and the fillings so tasty.
I'm a little sad I didn't get to try the sweet potato one, but I'm heading back for sure for more of these sa la pao's!
They're called Tong Yib (golden flower) and Tong Yod (golden balls) - the name of these desserts are derived from the word "thong" which means gold in Thai.
And while I'm at it, this is Middle Fish's special version of Luk Choop, a popular Thai dessert. Pla is so creative!
Pla offered for us to sit down and have a meal if we liked, and although I was quite full, I was also feeling very greedy.
So whilst many left to go home, The Boyfriend and I, stayed behind with Kat, I-hua and Aaron for brunch.
We walked home, not only with well-fed tummies, but also with a goodie bag and recipe cards! I was so pleased we got to take home some curry paste that Pla so kindly shared with us.
Pla believes in "simple and tasty" recipes - all you need is a good paste. Since it's an easy recipe to follow, I think I'll get The Boyfriend to do it. He's seen Pla demonstrate the recipe step by step, and we've got the recipe card on hand too... I'll let you guys know how he fare. ;)