Thai Food - The Disgusting Stuff

**dirtydog** · 07-05-2012, 07:25 PM

Obviously those of you living in the jungles of Isaan come across a lot more disgusting Thai meals than those of us who are a bit more sophisticated and live in major cities such as Bangkok, Phuket and Pattaya, anyway I shall start off with pigs blood, often you will see a small dish hidden away in the noodle stands, obviously this is rarely offered to us farangs as they realise we are disgusted by the idea of drinking pigs blood, although I can't speak for UK northerners as they eat pigs scabs and seem to enjoy them, not something I would eat, anyway at the noodle stands a spoon or 2 of the pigs blood is often put into the noodle soup for some reason.

So there I was driving the little motorbike into Pattaya and I came across this Thai restaurant, nice signage in English and Thai with nice photos, but why the hell would they advertise boiled pigs blood, and why the hell even put it into English?

**Gallowspole** · 07-05-2012, 07:32 PM

Big curdled blobs of it are served in nearly every noodle soup shop/cart I buy from. I don't eat it, but the dogs love it. Also with duck dishes.

**superman** · 07-05-2012, 07:41 PM

Nothing wrong with it. It has the same texture as blamange. Man up, and give the locals a talking point.

**Marmite the Dog** · 07-05-2012, 07:46 PM

I should red you DD on such an amateur effort. You should see the shit they eat around here.

**superman** · 07-05-2012, 07:56 PM

Chicken soup-fried, now I gotta see that.

**S Landreth** · 07-05-2012, 07:58 PM

Anything with Pla-ra in it.

from the net: Pla Ra

Pla Ra (Fermented Fish recipe)

Ingredients:
Fresh water fish. (Typically this is the Snakehead Murrell {Channa striata})
Salt
Rice husks.

Method:
Gut and clean the very fresh fish, washing the body cavities, gills, mouth and outside of the carcass with plenty of fresh running water.
Descale the fish and rinse again. (It's important to have a very clean meat as a starting product)
Cut the fish into large pieces filleting as you go. The head is removed.
Layer a weighed amount of fish in a large earthenware jar.
Sprinkle an amount of rice husks (not cooked or treated in any way, over the fish. The amount is not truly specified but rather described as a couple of handfulls.
Sprinkle the same weight of salt as the fish, directly onto this layer of fish.
Repeat the layering process as for the first layer until all the fish is safely placed into the fermentation jar.
Cover the mouth of the jar with porous cloth to exclude insects and vermin and cats.
Leave this to ferment in an airy position but not in hot sun for a minimum of six (6) months. The longer the digestion is allowed to proceed, the higher the quality of the product.
When fermentation is complete then transfer the Pla Ra (that is the entire mixture of contents into smaller glass storage jars with a lid.

**Thetyim** · 07-05-2012, 08:10 PM

Bat Soup

**harrybarracuda** · 07-05-2012, 08:49 PM

My lad waded through a big bowl of something like that in Changers last year. The next morning he said "Dad, I think I now understand what you mean when you say 'explosive diarrhoea".

**Don Ho** · 07-05-2012, 08:57 PM

Originally Posted by dirtydog

g I would eat, anyway at the noodle stands a spoon or 2 of the pigs blood is often put into the noodle soup for some reason.

I believe it's called fisherman's noodles when they put the blood in it. It's actually very tastey. The blood gives the broth a very rich flavor. I just try not to think about it and enjoy the taste.

**sulasno** · 07-05-2012, 09:09 PM

boiled pork blood is actually a soup with the internal organs of a pig; you can always skip the blood (which I do); stomach, intestines, liver, heart, lung, kidney, pork (though I also skip the heart, lung and kidney)

**mingmong** · 07-05-2012, 09:31 PM

Ah-Roy mak mak

not mush different from what me Mammy's Family survived on In Scotland 70 year ago,

they ate the whole Pig, kind of like the Villagers still do!

**Marmite the Dog** · 07-05-2012, 09:53 PM

Originally Posted by mingmong

Ah-Roy mak mak

not mush different from what me Mammy's Family survived on In Scotland 70 year ago,

they ate the whole Pig, kind of like the Villagers still do!

Luckily the English have civilised them now.

**Mr Lick** · 07-05-2012, 10:08 PM

I never put anything in my mouth that i dont like the look or smell of and that's plenty in Thailand.

I do eat the occasional mushroom omelete with boiled rice, but insects, chicken feet, fish eyes and the like i avoid like the plague. Mainly because i am averse to hospital bills

**tsicar** · 07-05-2012, 10:41 PM

Originally Posted by S Landreth

Anything with Pla-ra in it.

from the net: Pla Ra

Pla Ra (Fermented Fish recipe)

Ingredients:
Fresh water fish. (Typically this is the Snakehead Murrell {Channa striata})
Salt
Rice husks.

Method:
Gut and clean the very fresh fish, washing the body cavities, gills, mouth and outside of the carcass with plenty of fresh running water.
Descale the fish and rinse again. (It's important to have a very clean meat as a starting product)
Cut the fish into large pieces filleting as you go. The head is removed.
Layer a weighed amount of fish in a large earthenware jar.
Sprinkle an amount of rice husks (not cooked or treated in any way, over the fish. The amount is not truly specified but rather described as a couple of handfulls.
Sprinkle the same weight of salt as the fish, directly onto this layer of fish.
Repeat the layering process as for the first layer until all the fish is safely placed into the fermentation jar.
Cover the mouth of the jar with porous cloth to exclude insects and vermin and cats.
Leave this to ferment in an airy position but not in hot sun for a minimum of six (6) months. The longer the digestion is allowed to proceed, the higher the quality of the product.
When fermentation is complete then transfer the Pla Ra (that is the entire mixture of contents into smaller glass storage jars with a lid.

definitely NOT the isaan recipe, although similar:

the gutting, rinsing and descaling steps are omitted for one.
heads not removed.
any rotting, spoilt small fish are used, as well as bloated dead frogs (whole and with guts still in), all rotted up in a plastic bucket.
when i culled catfish fingerlings and had them stinking up the place until i was done and ready to burn them, they used to come buy the bloated, stinking mess from me for their pla-raa.
big plastic bagfulls of bloated, slimy stinking mess, and just dumped in the bucket together with the neighbour's frogs that had died off, not rinsed, gutted
anybody who eats that shit is just crazy.
the stuff is not fermented: it is fukkn rotted!

**AUSSIE EXPAT** · 07-05-2012, 11:16 PM

Originally Posted by sulasno

boiled pork blood is actually a soup with the internal organs of a pig; you can always skip the blood (which I do); stomach, intestines, liver, heart, lung, kidney, pork (though I also skip the heart, lung and kidney)

Thanks for the advice.....I'm going back to tinned soup.

I have one rule, the dogs don't eat my food and I don't eat theirs

**Nabeel** · 08-05-2012, 02:00 AM

...and what are those bat things we see for sale at the side of the road?Always have a sign that looks like a bat.

**jizzybloke** · 08-05-2012, 02:08 AM

Na Na Na Na Na Na Na Na

Originally Posted by Thetyim

Bat Soup

**nigelandjan** · 08-05-2012, 02:21 AM

Originally Posted by Mr Lick

I never put anything in my mouth that i dont like the look or smell of

no I'd better not

**WujouMao** · 08-05-2012, 03:24 AM

Originally Posted by dirtydog

So there I was driving the little motorbike into Pattaya and I came across this Thai restaurant, nice signage in English and Thai with nice photos, but why the hell would they advertise boiled pigs blood, and why the hell even put it into English?

Just as well they did advertise it. How else are you going to know what the stuff is. I saw similar looking stuff in the Philippines, but it was lumpy and dark red/brown. I knew something was a bit off and the lumps are no doubt pig fat.

Like eat durian no doubt - Blughh!

**Bazzy** · 08-05-2012, 03:52 AM

This world needs a good economic depression to get people to appreciate the delights of offal.

**Thetyim** · 08-05-2012, 09:04 AM

^^
How the hell did they get the translation to "Kgawim the chicken family"

It's Yam Gai Sep which should be something like "Spicy Chicken Salad"
Hope their cooking is better than their translation skills

**Humbert** · 08-05-2012, 09:17 AM

Originally Posted by dirtydog

Obviously those of you living in the jungles of Isaan come across a lot more disgusting Thai meals than those of us who are a bit more sophisticated and live in major cities such as Bangkok, Phuket and Pattaya, anyway I shall start off with pigs blood, often you will see a small dish hidden away in the noodle stands, obviously this is rarely offered to us farangs as they realise we are disgusted by the idea of drinking pigs blood, although I can't speak for UK northerners as they eat pigs scabs and seem to enjoy them, not something I would eat, anyway at the noodle stands a spoon or 2 of the pigs blood is often put into the noodle soup for some reason.

So there I was driving the little motorbike into Pattaya and I came across this Thai restaurant, nice signage in English and Thai with nice photos, but why the hell would they advertise boiled pigs blood, and why the hell even put it into English?

I think this place is on Soi Khaopai. Great Gwiteo Nam Gai.

**mingmong** · 08-05-2012, 06:55 PM

Marmite ........Quote; Luckily the English have civilized them now.

now there eating Shepard's Pie and Fecking curry!

**aging one** · 08-05-2012, 07:01 PM

Originally Posted by Thetyim

How the hell did they get the translation to "Kgawim the chicken family"

Its better now. Crap fried rice was a staple, as was for some was,

awful with mixed vegeetable.

**dirtydog** · 08-05-2012, 07:08 PM

Originally Posted by Humbert

I think this place is on Soi Khaopai

You are correct, only people that go down Soi Korphai are druggies and idiots, really isn't a local tourist spot, so what do you do down there

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