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4–5
Easy
By Ken Hom
Published 2001
Walking through the streets of Bangkok, one is constantly, and pleasantly, aware of the exotic fragrances and mouthwatering odours characteristic of Thai cooking. The essences of the cuisine emanate from the many small restaurants and street-stall kitchens that line the thoroughfares.
Street vendors sell an assortment of fish cakes, snacks and meatballs, and I first tasted this dish at one of those stalls. What makes them so savoury are the spices blending so nicely into the succule