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Thai Food - Southern Region Specialities

Thai food from the Southern region tends to be heavy,rich & pungent, intensely hot and spicy.
Heavy use of all forms of fish from the abundant shorelines that surround the area. The population of many of the Southern provinces are predominantly Muslim, whose ancestors immigrated into the area from the Indian subcontinent over the past two thousand years. Therefore, of all the regions, the foods here bear closest similarities to Indian food.
 





 

GAENG TAI PLA  

Gaeng Tai Pla is a legendary recipe developed by people in the fishing communities of Southern Thailand. They wanted to find a way to use the fish guts rather than toss them out, so they developed a pickling process of the fish bladder. The pickled fish bladder (Tai Pla) is used to make this soup using a heavy dose of local spices and large chunks of dried fish meat.

Lately people all over Thailand crave the Tai Pla that comes from various regions, and packed in different brands. In this recipe we show you every step in the process, also see our video feature of a chef from Trang in Southern Thailand making Gaeng Tai Pla. As authentic as it gets, and we do offer a high quality imported Tai Pla so you can make this at home using the best ingredients. Please enjoy this feature and share your comments below.

For 4 Person(s)

INGREDIENTS FOR CHILLI PASTE

·         3/4 Cup Whole Dried Chili

·         2 Tablespoons Thinkly Sliced Fresh Lemongrass

·         1 Tablespoon Whole Black Peppercorn

·         1 Teaspoon Kaffir Lime Peel

·         2 Tablespoons Chopped Fresh Garlic

·         1 Teaspoon Salt

·         1 Tablespoon Uncooked Rice

·         1/2 Tablespoon Shrimp Paste

 

INGREDIENTS FOR SOUP

·         Large Chunks of 1 whole dried fish

·         1/2 Cup Bamboo Shoot, cut into 2 inch pieces

·         2 Fresh Thai Eggplant (or seasonal greens), quartered

·         4 Tablespoons Tai Pla

·         2 1/2 Cups Water

·         1 1/2 Tablespoons Sugar

·         1 Teaspoon Fresh Lime Juice

·         10 Kaffir Lime Leaves

METHOD FOR CHILLI PASTE

Pound whole dried chiles in a granite mortar and pestle. Add fresh lemongrass, black peppercorn, rice, garlic, kaffir lime peel, turmeric, salt, then pound into a fine paste. Add shrimp paste at the end, and pound it until blended well. Leave it in the mortar.

METHOD FOR SOUP

Heat the wok with 2 cups water, add tai pla sauce and let water boil again. Stir well, then strain the liquid to remove any bits of fish. Put the liquid back in the wok. Add chilli paste to the wok. Add 1/2 cup water to your mortar, stir together then pour it all into the wok. Add eggplants, bamboo shoot, cover and cook for about 5 minutes. Remove lid, add green beans, dried fish, sugar. Add shredded lime leaves, lime juice, stir, remove from heat, and serve with jasmine rice.

Ingredients

1 small chicken - cut up into pieces

3 fresh ripe tomatoes - cut into wedges

2 red bell or sweet peppers - sliced

Curry Sauce

4 tablespoons tomato paste

1 small onion - cut up into quarters

1 small piece of galangal or ginger - sliced

4 cloves garlic

1 tablespoon soy sauce

1 teaspoon dark soy sauce

2 tablespoon fish sauce

1 teaspoon shrimp paste

1 tablespoon paprika

2 tablespoon chillie powder

1/2 tablespoon ground coriander

1 fresh red chillie - minced

1/2 teaspoon turmeric powder

1 tablespoon cumin powder

2 kaffir lime leaves(available in Asian & Chinese food stores)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 can of good quality coconut milk

juice of 1/2 lime 

Instructions

* To make the curry sauce, place all sauce ingredients in a food processor, Processing thoroughly.

* Add 1/2 to 1 additional can of coconut milk if you'd like more sauce, or if the curry is too spicy.

* Pour sauce into a cassarole dish and add the chicken pieces, mixing together well.

* Cover and bake in oven at 375 degrees for 45 minutes.

* Remove from oven and add the tomatoes and peppers. Mix well, then return to the oven to bake for another 15-20 minutes, or until chicken is cooked.

* Do a taste test before serving: add 1-2 Tbsp. more fish sauce if not salty enough. If too spicy, add more coconut milk or a little yogurt. If too salty, add more lime juice.

* Sprinkle with fresh basil leaves and serve with plenty of steaming hot Thai fragranced jasmine rice.

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Gaeng som pla

courtesy Mark Wiens

Gaeng som (also sometimes spelled kaeng som แกงส้ม) in Thai means sour curry or sour soup.  In Thailand you’ll find a number of different variations of gaeng som, sour curry, bCalled "gaeng leung" in Bangkok, gaeng som is the ultimate bigwig of southern Thai comfort, a soup with such potent delicious flavor it's a culinary wake up call -- like a bowl of orange juice set on fire. Gaeng som is commonly cooked with bamboo shoots, green papaya or slices of pineapple.

Southern Thai Gaeng Som Recipe - Sour Fish Soup

This recipe is for Southern Thai gaeng som , a sour curry, but more of a soup, filled with chilies, lime juice, and turmeric

Ingredients

For the soup:

· 1 Barramundi fish, or other ocean water fish

· 1.5 - 2 liters of water 

· 1 green papaya 

· 1 tbsp shrimp paste 

· 1 tbsp salt, or the amount to taste

· 10 - 15 tbsp lime juice 

For the curry paste:

· 60 grams bird's eye chilies , preferably the lighter colored ones

· 1 head garlic 

· 20 grams turmeric 2 - 3 finger sized pieces

· 2 shallots

· 300 ml water - to blend with the curry paste ingredients

 

 

Instructions

For the curry paste:

1. Begin by making the curry paste. Peel the stems off all the chilies, then add them to a blender or food processor.

2. Peel the garlic, and shallots, and cut the turmeric into pieces, and toss them all into the blender.

3. Add about a cup of water, and blend for a few seconds until pureed.

4. NOTE: Be warned that turmeric stains, so don't use a nice blender!

For the soup:

1. To prepare the green papaya, first peel the outer green skin, rinse it in water to remove the sap, then shave off thin bite sized pieces of papaya so you have thin wedges. Cut the papaya like you're whittling a piece of wood. Then set aside.

2. For the limes, slice and squeeze them into a separate bowl.

3. Put a big soup pot on the stove and turn to medium heat, and add in all the curry paste you just blended.

4. Add 2 liters of water to the soup, using some of the water to rinse out the blender, and add to the pot.

5. Add the shrimp paste, and stir the soup to make sure the shrimp paste fully dissolves.

6. Take the green papaya, add it all to the soup, stir quickly, then put the cover on to bring to a boil.

7. Once the gaeng som is boiling, gently add the pieces of fish.

8. But here's the Thai Aunty trick - don't stir the soup until the fish is fully cooked. If you stir the soup when the fish is still raw, your soup will taste fishy (according to Thai cooking practice).

9. Boil the soup, without stirring, for about 5 - 8 minutes.

10.  When the fish is finished cooking, you can stir gently, and then turn off the stove pretty quickly so you don't overcook the fish.

11.  Once your heat is off, it's time to season with salt and lime juice. Add some at first, stir gently, taste test, then add more if needed.

12.  Taste test until your gaeng som is sour, slightly salt, and extremely spicy.

Notes

Southern Thai gaeng some is one of the most popular and widely available dishes in southern Thailand. It's typical to eat along with a plate of rice and a variety of other curries and side dishes. It's also delicious with a Thai omelet on the side. Hope you enjoyed this authentic Thai recipe, and be sure to check back for more!

 

 

 

 

 

Kua Kling

(Southern Thai-Style Red Curry)

Whereas larb is bright and acidic — light on its feet — this simple adaptation of a traditional Southern Thai dry red curry, is grounding and spicy. It owes much of its flavor to red curry paste, turmeric and fresh chile that have been toasted until they shake awake. For scorching heat (a curry like this is typically brutally hot), add more chilies. As the chicken — though it could be ground pork, sliced beef or chicken, or mushrooms — cooks, its fat renders and the fired-up curry paste adheres. Season it with brown sugar and fish sauce, and serve with rice, cabbage, herbs, avocado, cucumber and-or a crisp fried egg.

The meat is injected with curry paste, chilies, garlic and shaved lemongrass before being sprinkled with a handful of thinly sliced kaffir lime leaves, and sometimes full pepper corns. Each bite is a piquant powerhouse that begins with a spicy kick and ends with a trace of lime.

INGREDIENTS

  • 2 tablespoons neutral oil, such as canola or grapeseed

  • ¼ cup Thai red curry paste (ideally one with makrut lime, lemongrass and shrimp paste)

  • 1 teaspoon ground turmeric

  • 2 Thai or serrano chiles, thinly sliced, or to taste

  • 1 pound ground chicken

  • ½ teaspoon dark brown sugar

  • 2 teaspoons fish sauce

  • ¼ teaspoon freshly grated lime zest, or 10 makrut lime leaves, deveined and thinly sliced

  •  Rice, sliced cabbage, chopped herbs, sliced avocado, chopped cucumber and fried egg, for serving

Instructions

  1. In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.

  2. Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking, don’t panic — just add a little water or neutral oil.

  3. Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid’s been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.

 

Tom Som Pla Kra Bork 

(Sweet and sour fish soup with lots of Ginger)

 

Southern Thai food at it’s best: A sweet and sour fish soup that’s loaded with ginger. This delectable dish has it’s own taste, completely distinct from Tom Yum

a hearty blend of Thai herbs, fish, sweet, sour, and hot. The sourness originates from the Tamarind. If your experience with Thai soups is only of Tom Yum and local street cart soups, then give this Southern Thai dish a slurp. The wonderful sourness of the Tamarind is balanced perfectly by the slight sweetness of the sugar and spiciness of the chili. The fragrance of the coriander, crushed pepper, and cloves help kick up the flavor profile. This is a healthy Thai soup that’s high on the protein and low on the carbs and salts, with minimally processed ingredients added.

Overall, it’s pretty Paleo, with the only issues being the palm sugar added to the soup to give the sweetness. Like all Thai soups, you will have to request no MSG as Thai chefs love tossing that in to increase the flavor profile.

This soup usually comes with a half or whole fish included, rather than being sold by the bowl. The fish is usually white fish. You can if you want to bring a fresh fish and have the restaurant cook this dish with your fish. White or red snapper works well.

Ingredients:

Fish meat, any kind would do that has white flesh 300 grams

Kapi (shrimp paste) 1 TSP.

Coriander roots 1 TSP.

Shallots, peeled 3 heads

Garlic 4-5 cloves

Black pepper corns 10 each

Fresh ginger, peeled, sliced, and julienne ¼ cup

Green onions, cut into 2-inch lengths ¼ cup

Water 2-3 cups

Fish Sauce 2 TBSP.

Palm or coconut sugar 1-2 TSP.

Tamarind pulp paste 1-2 TBSP

Instructions

1. Cut fish into sliced and wash thoroughly, reserve for later use.

2. In a pestle and mortar, pound together shrimp paste, shallots, garlic, coriander roots and peppercorns into a coarse paste.

3. Put a pot on the stove add water and mix in the paste and bring the soup base to boil. Once boiling, add the fish pieces, cook until just done.

4. Season the soup with fish sauce, sugar and tamarind pulp juice. It should taste sweet and sour and slightly salty. It will also be very fragrant with the smell of shallots and peppercorns.

5. To finish this soup, add the julienne ginger and the green onion pieces. Serve piping hot as a soup course or eaten with rice with other dishes.

Tips: a. Coriander roots are sometimes difficult to find abroad in regular super markets. You should be able to find it at Chinese grocery stores but if you can’t find it you can omit it from the recipe and add more shallots.

b. There are many recipes for the paste to make this soup, some only has shrimp paste, shallots and peppercorns. These three basic ingredients are sufficient to make the base of the soup.

c. Fresh ginger is very important in this soup you will need to use all of it if not lore because it is the scent of the ginger the specific characteristic of the Tom Som.

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Pad Sataw Goong 

(Stir-Fried Prawns with Bitter Bean)

They have a strong smell and are served with many kinds of dishes, including stir-fried chicken or pork with curry paste and stir-fried pork with chili paste. Stir-Fried Prawns with Stink Bean and Shrimp paste is easy to cook but has an excellent taste.

Ingredient

1 tbsp. curry paste

8 – 10 medium size prawns, de-veined

1 cup blanched stink beans, cut into half pieces

4 each shredded kaffir lime leaves

5 stalks fresh green peppers

1 each crosswise sliced chee fah chili

½ cup sweet basil leaves

1 tbsp. fish sauce

2 tbsp. oil

Ingredients for curry paste

10 each dried bird eye chilies

15 each fresh bird eye chilies

3 stalks sliced lemongrass, tender lower portions

10 each garlic cloves

2 each red shallots

¼ cup coarsely chopped sliced galangal

1 each 2 inch long piece turmeric

2 tsp. sliced kaffir lime zest

2 tsp. salt

1 tsp. peppers

1 tsp. shrimp paste


How-to

1. Pound the chilies and salt until well blended. Add the rest of spices and keep pounding until well mixed. Add the shrimp paste and pound until everything is a paste.

2. Warm the oil in a pan over moderate heat, add the curry paste into the hot oil and stir-fry until its aromatic.

3. Add the stink beans, prawns, kaffir lime leaves, fresh peppers and chee fah chili. Stir-fry until cooked.

4. Season with fish sauce. Add the sweet basil leaves. Remove from the heat.

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Khao yam



Kao Yum, or Khao Yum, is a specialty of Southern Thai cuisine that has become popular in Bangkok in recent years because of the healthy, clean eating trend! This dish is similar to the Malay nasi kerabu, and in fact, many Southern Thai dishes have Malay roots.

Ingredients

BLUE RICE (YOU CAN ALSO USE PLAIN WHITE, BROWN, RED OR BLACK RICE)

  • 2 cups of chopped red cabbage

  • 2 ½ cups water

  • 1 ½ cups uncooked jasmine rice

  • ⅛ - ¼ tsp baking soda

BUDU DRESSING

  • 3 Tbsp chopped shallot

  • 3 cloves garlic

  • 3 inches lemongrass, bottom half only

  • 3 slices ginger or galangal

  • ¼ - ½ cup water

  • ¼ cup fish sauce

  • 1 tsp shrimp paste

  • 100 g palm sugar, chopped

  • 1-2 Tbsp tamarind concentrate/juice

  • 2 kaffir lime leaves

SALAD COMPONENTS (AMOUNTS ARE ESTIMATES ONLY, SEE NOTE)

  • 2-3 Tbsp dried shrimp, shredded and toasted (see instructions)

  • ¾ cup shredded coconut, toasted (see instructions)

  • 2 stalks lemongrass, bottom half only, finely chopped

  • 10-12 kaffir lime leaves, finely julienned

  • 1 pomelo (or sub sour green mango or grapefruit)

  • 2 limes

  • Chili flakes, to taste

  • A few fresh crunchy vegetables, julienned or finely chopped. Classic options are: Red/green cabbage, carrots, long beans, bean sprouts, wild betel leaves or another leafy green such as Chinese broccoli (what I used), and cucumber.

 

Instructions

BLUE RICE:

  1. Heat cabbage and water until it comes to a simmer, then simmer for 5 minutes.

  2. Drain the purple water into a clear or white container.

  3. Add a tiny bit of baking soda (as in 1/16 of a teaspoon) and stir; you will notice it turning less reddish and more towards blue. Continue to add more baking soda, a tiny smidge at a time, until it turns completely blue. DO NOT ADD TOO MUCH or it will start to turn green, but if that happens you can bring it back by adding a little acid such as vinegar or lime juice.

  4. To check colour, spoon some of the water onto a white plate, as I find this a more accurate way to check colour. When the water is in a large bowl, it tends to look more purple than it actually is.

  5. Use this blue water to cook the rice as you normally would, for a lighter shade of blue, add some water to dilute the colour. Note: because the water contains sugars from the cabbage, the rice will tend to be browned at the bottom of the pot. To minimize this, make sure you cook the rice over low heat (if using stovetop) and remove the rice from heat as soon as it's done. 

BUDU DRESSING:

  1. In a blender, combine water, shallot, garlic, lemongrass and ginger or galangal. Blend until there are no more big chunks but it doesn't have to be smooth, adding more water to help it blend as needed. Transfer into a small pot.

  2. Add fish sauce, shrimp paste, palm sugar, tamarind, and torn kaffir lime leaves and simmer for about 5 minutes.

  3. Remove the lime leaves, then taste and adjust flavour. It should be equally salty and sweet, with a little acidity to balance. It will be pungent and strong so taste only a little bit! The consistency of the dressing once cooled should be runny and easily pourable; if it's thick, add a little water to thin it out. 

THE REST:

  1. Toasted dried shrimp: Grind dried shrimp in the coffee grinder or blender until fluffy. Transfer to a the saute pan and toast over medium heat, stirring constantly, until it is aromatic and darkened slightly. Remove from pan and let cool.

  2. Toasted coconut: Add coconut to a dry saute pan and cook over medium heat, stirring constantly, until it is DARK brown. Not golden brown, you want it deep, dark and toasty.

  3. Veg Prep: Finely julienne or chop all the vegetables and herbs you’re putting into the salad to make sure they distribute well. For pomelo, tear the segments into small pieces.

  4. Assembly: Place the blue rice in the center of a plate and arrange the other salad components around the rice, putting as much of each ingredient as you wish. Serve with the dressing, chili flakes and lime wedge on the side. 

  5. To Eat: Each plate of the size shown in the video should get about 1 Tbsp of the dressing. If it's your first time, add just half a tablespoon of dressing and see how it goes. If half a Tbsp is already too strong, your dressing is too concentrated so you'll need to thin out the dressing with some water. Toss all the salad components with the dressing very well, take your time tossing, you don't want a bite full of just lemongrass! Add a squeeze of lime juice as needed.

 

 Nam Prik Kapi 

(Thai Shrimp Paste Chili Sauce)

Nam Prik Kapi has been popular in Thailand since the Ayutthaya era. Nam Prik, or chili sauce, is made by pounding together chilies, garlic, shallots and other ingredients to create a thick dipping sauce. In this dish, shrimp paste is added. It’s always served with vegetables and deep-fried Thai mackerel.

Ingredient

10 – 12 each bird eye chilies

2 tbsp. Thai shrimp paste (kapi)

2 tbsp. ground dried shrimps

1 tbsp. palm sugar

2 tbsp. lime juice

10 tbsp. peeled garlic cloves

2 each sliced Thai eggplant

2 – 3 each sliced ma-euk (a kind of yellow eggplant)

Instructions

1.Put the Thai shrimp paste,bird eye chilies and garlic in a mortar. Pound roughly, and then add the dried shrimps, eggplant, and ma-euk. Keep pounding lightly until well mixed.

2. Season with palm sugar and lime juice.

3. Serve with a deep-fried mackerel, cha-om omelet, and vegetables.

 

 

 




Kaeng Phaenang Gai  

  (Penang Chicken Curry)

The Penang Curry carries with it flavours from distant places - Malaysia, Burma & India(Penang is a state in northern Malaysia), its a full bodied curry with stacks of taste !.
 
Ingredients(serves two)
1 small chicken - cut up into pieces
3 fresh ripe tomatoes - cut into wedges
2 red bell or sweet peppers - sliced
Curry Sauce
4 tablespoons tomato paste
1 small onion - cut up into quarters
1 small piece of galangal or ginger - sliced
4 cloves garlic
1 tablespoon soy sauce
1 teaspoon dark soy sauce
2 tablespoon fish sauce
1 teaspoon shrimp paste
1 tablespoon paprika
2 tablespoon chillie powder
1/2 tablespoon ground coriander
1 fresh red chillie - minced
1/2 teaspoon turmeric powder
1 tablespoon cumin powder
2 kaffir lime leaves(available in Asian & Chinese food stores)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 can of good quality coconut milk
juice of 1/2 lime
 
Method
* To make the curry sauce, place all sauce ingredients in a food processor, Processing thoroughly.
* Add 1/2 to 1 additional can of coconut milk if you'd like more sauce, or if the curry is too spicy.
* Pour sauce into a cassarole dish and add the chicken pieces, mixing together well.
* Cover and bake in oven at 375 degrees for 45 minutes.
* Remove from oven and add the tomatoes and peppers. Mix well, then return to the oven to bake for another 15-20 minutes, or until chicken is cooked.
* Do a taste test before serving: add 1-2 Tbsp. more fish sauce if not salty enough. If too spicy, add more coconut milk or a little yogurt. If too salty, add more lime juice.
* Sprinkle with fresh basil leaves and serve with plenty of steaming hot Thai fragranced jasmine rice.




Kaeng Matsaman


  (Massaman Curry-Muslim)

This is an Indian-style curry, is at its best in the South.Its a heavy curry, and a complete meal in itself !!.
 
Ingredients(serves two)
1lb pound chicken (you can also use pork or beef) - cut into bite sized pieces
3 cups of coconut milk.
2 tablespoons roasted peanuts - unsalted
5 small onions - peeled whole
5 small potatoes - peeled and partly boiled
3 fresh bay leaves
5 roasted cardomom fruits
1 small piece of roasted cinnamon stick
3 tablespoons palm sugar
1 tablespoon tamarind concentrate mixed with 3 tablespoons of water
3 tablespoon lime juice
2 tablespoons Massaman curry paste (or more to taste)
3 teaspoons garlic - crushed
 
Method
* Allow the coconut milk to separate and you will have about 1 cup of thick "cream" and two cups of thin "milk".
* In a small saucepan bring the milk to a simmer.
* add the chickenpork or beef.
* If you are using beef you will need another two cups of coconut milk.
* Simmer the meat until it begins to become tender(beef takes longer, hence the additional milk).
* Put the coconut cream in a wok and bring to a boil.
* Add the Massaman paste and "stir fry" until the flavour is brought out and maximized.
* The coconut oil will separate out and can be skimmed off with a spoon or ladle.
* Add the remaining cream and curry paste to the meat. * Add the peanuts.
* Taste and adjust the flavour until it is (just) sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).
* Add the remaining ingredients and cook until cooked.
Serve on a bed of piping hot fragranced Jasmine Rice - yummy !.




Kaeng Kari Gai

(Thai Yellow Curry Chicken)

This is a great "winter warmer" and makes a welcome meal on a cold night, whilst you still dream of those nights in Thailand !!.
 
Ingredients(serves two)
Yellow Curry Paste
3 dried chilies, seeds removed, soaked in water.
5 broiled shallots.
10 broiled garlic cloves.
1 teaspoon fresh galangal or root ginger - sliced.
1 tablespoon fresh lemongrass.
1 teaspoon broiled ginger.
1 tablespoon coriander seeds - dry roasted.
1 teaspoon cumin seeds - dry roasted.
2 teaspoons curry powder.
1 teaspoon sea salt.
1 teaspoon Thai shrimp paste (kapee).
* Place all ingredients into granite stone mortar and pestle, and pound until ground smooth.
Other Ingredients
500 grams chicken breast.
3 small potatoes - peeled and boiled.
3 cups coconut milk.
2 tablespoons fried shallots.
1 teaspoon sea salt.
 
Method
* Allow the coconut milk to separate and you will have about 1 cup of thick "cream" and two cups of thin "milk".
* Cut the meat into 2"(5cm) thick pieces.
* Fry the yellow curry paste mixture in 2 tablespoons of the vegetable oil used for frying the shallots,adding the coconut "cream" in small amounts.
* Then add the chicken and cook without stirring,spoon into a pot, add the coconut "milk" and salt.
* Cook the meat until tender,then add the potatoes.
* Remove from heat when done, place the finished dish into a serving bowl, sprinkling with the fried shallots.













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  • Thai Airways Launches “Time to Gold” Package Top fastrack index links below image fastrack index FREE QR code reader   www.thaibis.com search by key words Thai Travel Gold or use short url below  About source Thai ...
    Posted 2 Jun 2022, 20:00 by Happi Mess
  • tips on long travel flights, avoid the blood boil Top fastrack index links below image fastrack index FREE QR code reader   www.thaibis.com search by key words Travel tools or use short url below  About source Expert tips ...
    Posted 2 Jun 2022, 19:59 by Happi Mess
  • Travel to Bangkok on old Oriental Express Top fastrack index links below image fastrack index FREE QR code reader   www.thaibis.com search by key words Oriental Express or use short url below  About source Travel to ...
    Posted 29 May 2022, 01:59 by Happi Mess
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