Well finally got around to trying haw moak (Khao Sarn's version) as advertised in your post haste hound posts...and... it *was* as good as we'd been led to believe
a slightly hot salmon/coconut mousse with pieces of
fish fillet mingled in, wraped in what looked to me like a huge eggplant skin, but i'll take their word about the bannana leaf business. Thanks to you hounds for the heads up as it would have been a
Cold Night in Winnemucca before i ventured into coconut salmon moose country alone, at night (bring extra ammo) of my own volition. Sigh, but thats why chow hounds were born!
Am saving myself for the hot mango salad for another occasion. Kap Kuhn Krap Hounds!
As reciprication, try my favorite Northern Thai winter time dish (thats actually Burmeese)
kao soy, (kind of a murkey slow burning cold weather curry broth or alternatively if you can find a thai chef who will make you some, a CRISPY Rad Nar (somtimes called Rad Nar Phuket style(the former is available at Khao Sarn), in both instances you will have the pleasure of crispy thai egg noodles, the bottom half soaking in a wonderful sauce, becoming linguini like, and the rest remaining crispy. The Rad Nar (traditionally made with quail eggs)
is very mild and gravy like (as a foundation for the great noodles and (shrimp/scallop or chicken)
the only boston chefs ive found to consent to make the unusual (for the states) Rad Nar version is (now dont freak out you hounds) in the little thai bistro that sits directly at the entrance to the dreaded, omnicient and powerful Kowloon de Saugus. (the thai place is actually quite good!)
see what you think...