Tuesday, May 17, 2011

New discoveries

LOML and I have made a couple of new discoveries recently: the new-ish Thai restaurant which we've eaten at a couple of times is one: it's only been open for six or seven months, and still has a "Now Open" banner by the street, so we're not too far behind the curve on that one.
A few weeks ago we saw a little sign on the street advertising a new Asian food market a little further down the road, and this afternoon I decided that I was going to check it out --- LOML was busy, so I had to go by myself.
It's a very nondescript looking store from the outside: in a little run-down strip mall just off the main road, a huge, rather empty parking lot, and little sign of life.
Entering the store, it appeared to have little character, and while the products on the shelves were oriental, the people in the store, three of them, were elderly southerners, deep in conversations about family and the past.
I was greeted with an offer of help, which I declined, happy to wander the store exploring the shelves.
The owner is from the Philippines originally, and that influenced, a little, some of the items she stocks.  There is a good representation of other items, though, especially Japanese, Chinese and Thai.  I was a little disappointed to not see many Indian items, but that's not a big deal: there are not too many things I've been unable to find elsewhere.
I did make one find, though.  We've been enjoying smoked trout and smoked mackerel lately, both whole and in a pate: unfortunately, it's apparently unavailable within a 30 mile radius of here, so we have to plan a special trip to buy it.  But the asian store did carry a smoked fish: a fish I'd never heard of before: smoked, boneless milkfish.  In a mood to try something new, I bought a package of it (frozen) along with some other things I was happy to find: wet tamarind, prawn crackers and garlic crackers, sheets for making thai fresh rolls, etc.
Now I just need to find the courage to actually try the new item!
Yours, waiting to report on the flavour later,

No comments: