Tuesday, November 13, 2007

Sok Lek

sok lek

Here's a Thai dish called "Sok Lek". Actually, it would more properly be called an Isan (northeastern Thai) specialty, as urbane Bangkokians usually disavow this sort of cuisine. Basically, it's pig guts, spices, and blood, eaten raw. You can boil up the guts if you're wimpy.

Seriously, Westerners are certainly playing culinary Russian roulette when they ingest this sort of stuff. If you do, don't skimp on the spices and cheap Thai whiskey...they're your last defense against parasites.

While Sok Lek is a bit of a turn-off for city dwellers, the eating of blood isn't. Kill a pig, drain the blood into a pan, and quickly add a tad of fish sauce or vinegar to make the liquid congeal. You can dice the end product up like tofu and sell it at the market. In fact, if you ignore the red/brown color, congealed blood has a texture and bland flavor that is similar to tofu's. You'd serve it up in some spicy curry or soup to add variety to the mix.

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