The Peninsula

Thailand is tasty- as most of you are aware. My 2nd trip confirmed that. They are capable of putting together a meal; balancing flavors, using ingredients creatively to create something capable of tickles all our senses. Everything you throw down the hatch is at the very least 'good' and many times marvelous. Can that be said for many countries? As long as you simply snack outside of tourist ghettos, even with a blindfold on you'd do fine sniffing your way around.



Chang Beer. Not the best..but with the sand between your toes who's complaining?



Curry paste. Eat it like ice cream.



There's a new sheriff in town. Call it Mr. Pad Ga-Prao Muu {ผัดกะเพรา}. Ground pork stir-fried with chilis and Thai holy basil. This variety of basil is critical- ordinary Thai basil they commonly serve stateside won't do. Order with a greasy, oozing fried egg on the side. This vendor added crispy fried pork belly pieces to the stir fry to boost caloric and euphoria levels.



Southeast Asian chicken 'n waffles meal.



It's Pad Thai, the intro dish for people who don't really know what else to order on the menu. That being said, it's still amazing. Tangy tamarind. Crunchy bean sprouts. Fried Tofu and pork. A perfect blend for $1. If you're a Thai Wok lady with an apron on, we're friends.



Down in Trang they eat a Thai-Style dim sum and b.b.q. roast pork for breakfast. Damn I love Asia.



Oh, they've got some beaches in the south as well. Relax for a bit. {Koh Kradan}



Fried Crispy.



I also became an avid fan of Northern Style Sausage [ไส้อั่ว Sua Ua} during my trip. Ground pork laced with lemongrass, kaffir lime leaves and chilis. Not overly sweet like some other types of Asian sausage, with just the right amount of burn. Lets just say the sausage lady and I were on a first name basis.

Stay Supreme.