Cooked food vendor

Single-serving meat loaf.

That's as good a name as any (indeed, the only name I have) for these coarse pads of egg-studded minced pork with a hard-cooked chicken yolk on top (30 baht). Extra juice is de rigueur, though this day I couldn't spare room for the rice that would've soaked it up.

This well-provisioned stall set out some two dozen finished dishes, perhaps half of which sorely tempted me. My one other selection (20 baht) I provisionally identified as a fiery, flattened haw moek, with an underlayer of curry leaves (but no chopped cabbage). On reflection, however, the presentation and shape suggest something more akin to the Malaysian otak-otak. Perhaps some Eating In Translation fan can read the name card for us.

Cooked food vendor
Aw Taw Gaw market, stall 9/55, Bangkok

Comments

[Travels4Food]

Next time you return to Bangkok, will you take me with you, please? I'd pay my own way and I eat just about everything. I loved Bangkok but never knew how to navigate among the food stalls, and your posts are causing unbearable adventure envy.

[Dave Cook]

By email, a reader observes:

"Yup! Haw mok bla grawy ("gry", like cry)-fish haw mok. Not sure what kind of fish that is, though." (Thanks, Jeannie!)

My follow-up web research found a Thai cooking blog with a recipe for tod mun pla gry, identifying the principal ingredient for those fried fishcakes as the clown knifefish.