EATING OUT & RECIPES BY NOI
Three Little Pigs
By Christopher Sujarit
Three Little Pigs isn’t messing around. This
Southern food joint celebrates hearty portions of savory,
honest, restaurant- caliber homestyle meals and treats. The
food is large, in- charge, and on-point delicious.
Everyday Richard- the Santa Claus looking guy who also owns
El Diablo- smokes and bbqs partial sides of meat in his
outdoor barbecue. Everything else is made to order from
scratch, which means a wait of 20 minutes is typical. That’s
enough time to get your stomach juices flowing in glorious
anticipation of the disparity between the size of your eyes
and mouth. Get ready, it’s gonna be good!
First of all, the Gumbo was simply delectable. Who knew Duck
and Shrimp were such good friends? The large shrimps and
juicy cuts of duck were generously brought to their fullest
potential with a good balance of green onion, cayenne
powder, and other cajun spices. If you bring a Thai friend
or if you’re an expat gone native, this will be the most
familiar as it is full- flavored, served family style fit
for two hungry people or more, and is comforting without
being grossly heavy. The Gumbo was definitely a surprise
If you order your food entree style, you are given a choice
of two large sides (a la fond memories of Denny’s). We
ordered the Fried Okra and the Fried Green Tomatoes... it’s
basically that married couple that is so happy in love that
you want to fry them in a huge vat of oil. After eating my
first bite of the Fried Okra, I knew I had already had a
great night. The tomatoes were very nice, but are tamer in
comparison to ones back home. The two sides are as large as
the main dish of an entree, which will satisfy the variety
lover in anyone.
Three Little Pigs’ Biscuits and Gravy were great, and almost
took me back “home.” The biscuits seem to be baked, topped
with gravy, then baked again to give the plate more
cohesion, and to paint the whole platter with more
consistent gluttony. Magically, the biscuits and gravy do
not overwhelm or make each other soggy or dry, respectively.
What is Three Little Pigs’ secret? Who knows, dig in!
And because there really is no other way, we shared a
Pulled- Pork BBQ Sandwich. The sandwich came with spicy slaw
(excellente), a pickle, and another surprise hit: black
beans baked with mango sauce. Cultural synergy without
pandering to fusion. It’s like the mango has always been
best friends with the bean. I will eat to that! The Pulled-
Pork BBQ ate like a super version of a sloppy joe, with
grilled onion bits, cajun spices, juicy slivers of pork all
in between artisanal ciabatta- like burger buns.
All this came out to around 400THB between two people. When
I got the bill, I had to raise the roof for money very well
spent. Here’s to hoping this restaurant is made of bricks
and is a lasting institution that can withstand the blows of
any big bad wolf that dare comes its way. Three Little Pigs
should be here to stay.
Three Little Pigs is on 242 Manee Nopparat, on the North
Moat Road on the left if heading from Huay Kaew before North
Gate. 08 5236 8237. Open 11am to 11pm, Tuesday to Sunday.
RECIPES BY NOI
(some people call it Kanom Jock)
I was a little boy, the Buddhist holy day was a day that all
children kept looking forward for. Not because we wanted to
go to temple but our parents always cooked special food and
sweets for us and brought to temple. 15 years ago, there
were just only 2 shops in my village; snacks for children
was as rare as money to our parents.
Real Thai sweets only need 3 main ingredients with a few
steps for cooking.
These are the 3 ingredients for Kanom Niab
Glutinous rice flour
First of all stir fry shredded coconut with sugar and leave
it to cool down, then we need to mix the flour with water
into a paste. Stuff coconut in the flour and wrap with
banana leaf. Steam for 30 minutes.
Tip : If we make too many Kanom Niab we can unwrap and dry
them in the sun. Once dried, deep fry. Yum Yum!