Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > San Diego >
May 1, 2006 12:13 AM

thai songkran fest 2006 escondido (report).

  • a

out of this world...
so this sunday i had to decide between chula vista cinco de mayo and escondido wat thai;s buddist fest.

since there will be another 5 may fest next weekend in old town sd...thai won out.

the homestyle food prepared by these fantastic thai women was the best i have ever joke

the piece de la resistance had to have been the pork leg rice (i believe it is called Koa Ka Mu) this braised pork stew was heaven on a plate (especially for a famished breakfast or dinner night before) the sauce beautifully seeped into the fragrant jasmine rice...a perfect pair. complemented by what i belive to be mustard greens.

if anyone knows more about this dish please respond..i'm desperate.

the chicken and pork skewers were good, the chicken especially juicy.

beef and chicken panag curry were great as well as the pad thai...perfectly seasoned, enjoying the crunch of the bean sprouts and tender egg. '

also saw fried bannanas taro and sw potato in what looked like black sesame batter.

i had a shrimp or fish cake fry with a nice cucumber salad alongside.

there was also what looked like a steamed fish cake boat???

music was kicken too.


  1. Click to Upload a photo (10 MB limit)
  1. Wow, I wish I was there. Any Papaya Salad, sausages, or evven Kanam Krok?

    1 Reply
    1. re: KirkK

      yessir...i wish that i had an extra stomach to down it all (i should have brought tubberware.)

      The nice kanam krok lady let me sample one with sw potato for free.

      you would have been in heaven kirk...but it prob wasnot nearly as extensive as what you have experienced up on la

    2. This might be it....

      Chinese 5 Spice is a blend of star anise, cinnamon, cloves, fennel, and Szechuan peppercorns or allspice. (If you can't find it, try 99 Ranch Market on Clairmont Mesa.)

      Braised pork leg with spices (Khaa moo tom pha-loh)

      (This recipe can also work with stewing beef with bone; or whole duck or chicken)

      1 pork back leg, about 800 grams (1 1/2 lb)
      10 cloves garlic
      3 coriander roots
      1/2 tsp five spices powder or whole palao spices package
      20 peppercorns
      1 tsp dark soy sauce (Thai)
      2 tbsp light soy sauce (Thai)
      2 cups water

      2 sliced yellow chiles (optional)
      1 tsp chopped coriander roots (or tops if not available)
      3 tbsp chopped garlic
      1/2 tsp salt
      2 tbsp vinegar
      Sauce: Pound chilies coriander roots, garlic and salt together in a mortar and pestle or electric grinder. Stir in vinegar, set aside.

      Meat: Put all ingredients into a pressure cooker and add 2 cups of water. Cover and cook for 20 minutes over medium heat. Remove from heat, and leave to coll for at least 10 minutes before opening. Discard bone slice the meat into pieces and arrange on a serving dish with some of the gravy. Garnish with chopped coriander and serve with the sauce.