Thai food is one of the most balance cuisine, it has a firm place in the hearts and mouths of Malaysians. It's never just sweet or just spicy, rather a balance of acidity, sweetness, aromatic and heat. Thai is not a monolithic culture and so as their cuisine which varies vastly from region to region and even from house to house. This humble small restaurant Thai Camp located in the neighbourhood of Taman Paramount has recently change their menu, focusing on serving more affordable ala carte meal known as "ahan chan diao" (single dish food).
37, Jalan 20/7, Taman Paramount,
46300 Petaling Jaya.
Tel: 012-345 1768
Business hours: Lunch - 12:00pm-3:00pm and Dinner - 5:00pm-10:00pm (Tues - Sun)
Iced Lemongrass, RM2.50
Som Tam (Papaya Salad), RM7.50Grated green papaya salad, pounded with a mortar and pestle. One of the fundamental ingredients in a good som tam is salty dried shrimp. Not only do the little guys provide extra flavour, but also extra saltiness and a little bit of a chewy texture.
Moo Sab Tod (Fried Pork Pop), RM8.00These fried pork balls have crunchy texture, roasted fragrance, a mixed of tangy spicy and slightly salty note, it's a common snack sold from street vendors in Thailand, normally served with sweet chilli sauce.
Tod Man Pla (Fried Fish Cake), RM7Deep fried fishcake made from knife fish or shrimp, has a firm and bouncy texture.
Kai Tod (Fried Chicken Wing), RM9.50These wings have crispy skin, tender and juicy meat that is full of Thai curry flavour
Thai Champ Preserved Eggs, RM9.50Crispy outer layer of flavourful fried minced pork meat completely covered the filling of preserved egg which is dark brown in colour, translucent albumen that is rubbery in texture, with a hint of ammonia. The greenish/grey yolk packs a sulphuric punch, looks muddy and wet with a thick, creamy consistency and a mild, gel-textured egg that bears a faint taste of its mineral odor. It has an acquired taste but most Asian love it.
Moo Ping (Thai Pork Satay), RM9.00These grilled pork skewers are sweet, fragrant and smoky. Pork that's been marinated and grilled over hot coals. It is often served with a spicy chili dipping sauce.
Kao Soi Kai (Thai Camp Curry Noodle), RM7.50Curry noodle soup enriched with coconut milk (Chiang Mai's most iconic dish), garnished with crispy fried and non-fried wheat noodles, served with curry chicken, pickled cabbage, lime, a chili paste, and raw shallots on the side. One of my favourite dish at Thai Camp.
Pork Panaeng with rice, RM7.90A mild creamy coconut curry with pork, simple and yet a delicious meal with the right portion size to fill you up.
Seafood Tom Yam Noodle, RM7.90Kuey Teow soup served with fresh prawns and squids in a thick and creamy tom yam soup.
Kao Ka Moo (Special Pork Leg with rice), RM8.50Steamed rice served with braised pork leg, pickled vegetables, sweet-sour chili sauce with raw garlic and boiled egg. One of the popular orders at Thai Camp.
Sakoo (Thai Sago Pudding with Coconut Topping), RM3.50
Coconut Jelly, RM3.50
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