French fries and chips in Thailand
My first cone of fries cost a quarter and you got a decent portion for that.
The ice cream man, who had a permanent station near us, added those fries. He cut the potatoes neatly into sticks and then lowered them into a basket in a deep fryer with hot oil. Whether that oil was hot enough and whether the quality of the fries was fine, I don't remember, it was just delicious!
Patat, or fries as it is called in the southern Netherlands and Belgium, originated in Belgium or France, the scholars do not entirely agree. It was popularized by American soldiers in the First World War, but in the Netherlands the concept did not flourish until well after the Second World War. It started with snack bars that made their own chips and somewhere in the sixties/seventies the chips were manufactured industrially.
There were many small and larger factories, but in the meantime the market is dominated by a few large giants, such as McCain, Aviko, Lamb Weston in the Netherlands and Lutosa, Mydibel in Belgium. The Netherlands is the world's largest exporter of pre-fried fries, because the product slowly but surely conquered the whole world. The developments of, for example, McDonald's and other fast food chains have certainly contributed to this.
The greater the demand for fries in a certain country, the greater the need to start producing fries yourself. My last job was with a Dutch company that made all the necessary equipment, which we sold and installed with great success in numerous countries.
In Thailand, too, people wanted to continuously produce fries, because the demand here was also increasing due to – as mentioned – the fast food chains and the ever-growing stream of tourists. I have tried several times to sell our machines for French fries production, but unfortunately without success. That was not due to the quality of our equipment, but Thailand is simply not a potato country. Potatoes are grown on a small scale around Chiang Mai and Kanchanaburi, but they are not suitable for making fries. All fries, if a restaurant does not make them themselves, are imported. Most of them come from the US and New Zealand, but you can also find Belgian and Dutch fries in the refrigerated display cases of the large supermarkets.
You don't eat fries in Thailand, like in the Netherlands and Belgium, from a fries tent or a Belgian snack bar. All (foreign) restaurants offer fries with their dishes, but the flavors can vary greatly. French fries, whether homemade or pre-fried from the freezer, must be properly fried and that is sometimes lacking. Often too weak, too much fat, fries should come out of the oil golden, crispy, crispy on the outside and soft on the inside. There are plenty of recipes on the Internet for proper baking and it would be advisable that restaurateurs and chefs take more note of them. My favorite for perfect fries is Patrick, a Belgian of course, who offers a delicious portion of fries in his restaurant in Pattaya, which he himself imports from Belgium.
Next time a story about potato chips and other potato products in Thailand.
– Reposted message –
Those fries grown in Belgium, that's something very special, hmmmmmm if I'm missing something it's this, indeed the quality of the Thai fries to make fries is not top notch. Should I ever go to pattaya I know where to go.
I will provoke a lot of reactions, but alla!
What the hell is wrong with fries?
Anyone can make it, even there is nothing special about it.
Whether it is ox white, salad oil or any oil.
It must be hot, really hot.
As long as the shortening is changed in time, so that "old" oil is not used.
And when the bike is baked for the 3rd time, it is increasingly crispy, and those thin potato edges are the best.
Better than those turbo-fast-fried weak things that you can't even stir well through the mayo.
And I come from Brabant, so I can judge Belgian and Dutch fries on quality.
A correction to my story is necessary, because the Netherlands is no longer the largest exporter of fries in the world. That was the case in “my” time, but NL has now been favored by Canada and Belgium, where a lot of our equipment has also been delivered.
The production of fries in countries such as Belgium, the Netherlands, France and Germany is done in almost the same way. The raw materials also come from those countries, where storage is very important before the potato goes into production. “A book” could be written just about the storage.
Fries are seen as a by-product in many restaurants and so baking does not always receive the necessary attention. Good oil, correct temperature and correct baking time are known factors, but so is the quantity per frying portion. The deep-fat fryer is often filled to capacity, but the chips to be fried must “swim”, be able to move freely in the oil. Anyway, special courses for fries bakers were once given for that, I don't know if that is still the case.
Gringo perfect fries are not fried in oil but in ox white , which gives the so special taste !
Pre-frying in ox white for the taste and finishing in oil (to get them nice and crispy) is the perfect way to fry fries, but not everyone has a double fryer at home.
De Kind, Ossewit is almost exactly the same product as Diamantvet.
With the difference that Diamantvet contains a dash of lemon oil and a much more expensive packaging.
Produced for years as an operator at Unilever.
Both fats come from the same tank with oil and are filled via the same lines.
Cheap ossewit to Belgium and the much more expensive [3x] diamond grease for the Dutch.
At Makro you will find mayonnaise without sugar from the brand “kewpie”… It is a 1 kilo package and it clearly says: “no sugar”; usually this brand is at the bottom of the district….Really recommended…enjoy your meal!
Best Food is also available without sugar, in 1 kg bags and smaller jars
one of the better mayonnaises toutcourt in my opinion.
Dear Jan, I usually buy Helman's, but Makro doesn't always have it in stock. I've looked at and squeezed Kewpie's, but it seems so watery to me. Is that right? Is it actually some kind of salad dressing?
Belgian fries? Look like Ollander ….. I think these are mainly larger fries and mainly made from real potatoes instead of mashed potatoes (which of course is not 100% potato). Look, the "French Fries" from Mac or KFC has indeed little to do with fries.
But in BigC or Lotus you can buy bags with very good frozen fries. Just at home in the fryer and delicious fries. Then add some real mayo….. OK that will be more difficult because most of the mayo here is rather sweet. But real majo is also sold, just search, e.g. at Macro. Or make it yourself, but that's quite a bit of work.
Reminds me I still have half a bag of chips in the freezer….
Chang Noi
At Villa they sell Remia. And because that response in itself is too short to be posted, I'll stick a meaningless sentence at the end.
I have often looked at Villa market for Remia mayo but never seen it, in at least 5 villa markets. Remia garlic sauce or cocktail sauce, but I don't need that. So I take Mayo with me from Holland, this trip a liter bottle broke in the suitcase, but luckily I was smart enough to put a bag around it.
By the way, the fries in Villa are often defrosted and lie there for days. They stack the freezer so full that the top bags are defrosted… I've complained about it but they don't care, stupid fallang what does it matter?
Many frozen foods are also thawed in the makro Bkk and they put them back in the freezer, I've seen it myself. A whole load of frozen strawberries and fish were simply frozen again.
buy them in buckets of Nok, then they break less quickly. Nice fries with him.
plastic breaks too. our son had sent 2 plastic canisters of blue band margarine. luckily also in a plastic bag. one was completely broken and the other was not. Luckily didn't run out too much
Remia mayo…contains sugar..
Remia and sugar: not a little bit, but a lot. Remia is more like marmalade, quickly disposed of in the trash. Best Food mayonnaise contains very little sugar and I personally like it.
Remia contains.. SUGAR.
I also buy that sweet mayonnaise, just simply dilute it with a good dash of vinegar, works fine and does not spoil the mayo.
@Chang Noi: All fries wherever you buy them are made from real potatoes. Experiments have been carried out, including by Rixona in Groningen, with fries made from potato granules (not mashed, of course!), but without success.
Potato chips (eg Pringles) and other snacks are made from potato flakes and granules. I'll come back to that with a story.
McDonald has quite strict requirements for its fries worldwide, which a fries producer must meet. Type of potato, minimum length, no black spots, type of oil used for pre-frying, etc. I sometimes eat fries from McDonald's and I don't think it's that bad, but here too, the final frying must be done properly. The overfat fries in English-oriented restaurants are really bad.
Gringo, always nice pieces though. But now those fries: here in NL, also in our village Drachten, we have a shop where you can buy fries made from a kind of puree. Grated fries or ras fries or grater fries. I like it sometimes too. Nutritious too, because it plumps so nicely… like a brick
Which fries in Thailand are the best? There is a lot of choice in the supermarkets and I personally think the transparent bags with something from USA or American are the tastiest, the thick fries like in Holland.
As oil we take soybean oil because it is difficult to find anything else.
I think that there is not much difference in the offer in the Thai supermarkets. Chauvinistically, I don't buy American, but Dutch fries from Farm Frites, Aviko.
Hi Nok,
At Friendship they have fries, I thought 2 kg. such a bag.
They come in one of those ordinary brown paper bags, but they are nice and thick.
Gr.
LOUISE
At Friendship you will find large frites in the freezer in a transparent plastic bag of 2,5 kg.
Not the one in a paper bag.
Last time I paid 158 baht for that 2,5 kg and was amazed at the size.
Recommended !
The Farm Frites from MAKRO come from Neerpelt, Belgium, who buy the potatoes from the Netherlands or grow them on their own farm, they also leased I don't know how many hectares a few years ago, but something as large as the province of Utrecht in China and a large Farm Frites factory was built there.
It is better to buy sunflower oil that can withstand higher temperatures
Definitely not soybean oil
Just bought 2 liter bottles in lotus
It is better not to use soybean oil at more than 140 degrees that converts and is very harmful
for health unfortunately ox white is certainly not easy to find gives a special taste?
Soybean oil is very good in cold salads. I have a chip shop in Belgium with my brother-in-law
is a job that takes an immense amount of time peeling potatoes yourself and soaking them in water three times
that the sugar is out, can't do that in Thailand, but they sell potatoes on the markets
Dutch from China if you rinse it 3 to 4 times for hours you can also make decent fries with it
baking ? Why pre-frying is not really necessary, but no, you do have customers in a deep fryer
so it's time for fried fries that then wait a few minutes in your bag or 8 minutes
your portion freshly baked?
By the way, I saw Fritel frying pans on offer at Verasu yesterday. from 5 for 3000.
http://verasu.com/product_brands.php?brand=14
As a reserve Belgian, (Zeeland Fleming) I take 1 kg every year when I come back from the Netherlands. seed potatoes. Mostly self-willed and they regularly do well in Isaan. Unfortunately not always, but I don't know why yet. Maybe I put them in the fridge for too long to mimic winter, or the temperature of the fridge is too low. The chips I produce from my harvest are better than anywhere else in Thailand. Can't invite you, because you don't bake much from 1 kg.
Can someone give me a tip so that I have a 100% guarantee for my harvest?
gerrieQ8 maybe an idea to put them in the ground instead of in the fridge, at least that's what my grandfather always did and he had a large potato field on his farm to feed his 21, yes really 21 children. At that time they didn't have fries at the keutelboertjes in Brabant.
Hi Gerrie, my brother lives in Gambia. I just got back from that in Nl. He had the same problem: one time it worked, other times it didn't. Then we started sowing at different times, and that turned out to make the difference. In The Gambia it makes a difference whether you sow in mid-January, or at the end of May or September. If we sow in mid-January everything will work. However, I have no idea how it is in Thailand, of course. So I would say: start making a 'diary' when you have sown something and what the outcome was.
The end of May, for example, is right before the rainy season here, your potatoes will drown.
there is a fries room on so boikau at the height of the d-apartment but it is not much but if you have something everything tastes good; I'll check back at the end of the month then I'll be there
To my taste and from many friends who come to my house, Tesco own brand mayonnaise and fries are the best of what we have all tried in Thailand.
Clean oil and 180 degrees is required.
The thickness of the fries is 1 cm and the mayonnaise resembles the taste of Zaanse.
Give it a try and you won't get it into your head to wait and see what you get on your plate in a restaurant.
The best mayonnaise is still the homemade one and none of the store can match
fries at Patrick OK. And his fried sole too. But also a nice price for Thai standards
Totally agree, Ruud, fried sole with a portion of fries (sometimes fried potatoes) on the side is also my favorite order from Patrick.
wonderful, a first reaction about “Patrick”, but where is he in Pattaya, unfortunately I have not read that yet . Anyone have an idea?
definitely recommended in Phuket Patong beach is the Belgian Suomi steakhouse where you should be known for its steaks and giant skewers for perfect fries.
Definitely do Soi La Diva, have been there several times.
Hi Rick,
I live in Patong. Know the Rat-U-thid road very well.
I had never heard of this case.
I found this case through the website and it's really going
try soon. I'm curious.
I personally find the mayo of the Kraft brand to resemble real mayo the most. Available at Tesco. I think more people think that way, it is often sold out.
Correct Rene.
Sometimes it is not available for months and that is how I ended up on Tesco's own brand,
Kraft was already not cheap, but when it came back, the price has also become 25% more expensive and I no longer need Kraft for the taste difference.
So I will soon be eating the chicken with fries and applesauce that I make myself for 1 half a euro and I'm really not that crazy anymore to pay 5 euros for 1 jar of applesauce.
What apples do you use for the applesauce. I usually buy a bit of everything and then make apple compte. But miss the purée apples.
Rein.
It is very easy to use soft sweet apples, grate them very finely with the addition of cinnamon powder to taste.
Add 2 tablespoons of water and stir on the fire until you have the desired thickness.
Usually adding sugar is not necessary.
It was great again, no papaya pok pok for me.
in recent years, especially in PTY, see more and more street vendors who also fry fries on the street.
resemble french fries. I think its good
My mouth is watering again, no, not drool, but the thought of an old-fashioned cone with "real fries" and then with a big dollop of piccalilli on it. That was in the sixties, a delicacy for 25 to 30 cents. Today, the frozen variant is not spent on me. In my hometown in the Netherlands, there are several places where the product fries are for sale, but 1 cafeteria bakes some of them (literally and figuratively speaking).
I can imagine if you live in Thailand, there is a need for an old-fashioned bag of fries. But these fries must be satisfactory, as some have said excellently.
By the way, what about all the writers and commenters around this period with the appetite for a nice hot oliebol?
who knows where the Belgian Petric has his restaurant would like to taste his PATTAKKE
@Sjoerd: it's Patrick's Belgian Restaurant in the shopping arcade on Second Road Pattaya behind Mike's Shopping 'Mall.
Gringo is that, in addition to that Dutch restaurant May way, from Rinus a Rotterdammer, also has croquettes, bitter balls, and fries, and a real minced meat ball
That's right, Henk, Patrick and My Way are practically neighbors and both highly recommended for a good Dutch/Belgian meal!
fries and not fries are a real Belgian product why they are called French fries the devil knows but I don't. Indeed here in Thailand you will only find very few good fries and frozen fries are only a poor substitute for homemade fries. Good oil is here also not or very difficult to find and then not talking about mayonnaise, it's best to make it yourself .5 minutes work.
Sven,
It was the French who wanted to bake lux fries and then started baking long thin fries. Those were (and still are) French fries.
is only one knows
The fries from my way (I think next to patrick) and his potato slices are also very good
Oh yeah; the potato. The Panorama was full of Dutch people on holiday with a suitcase and the caravan full of that nutritious tuber. Here in Thailand we often act tough. “In Thailand I eat Thai”. But even those who have been here for a long time yearn for a Dutch bite now and then. And as for the potato, well, it's widely available here. I do think that we are a bit lucky in the north, around ChiangRai. In the mountains here, many crops are grown by the hill tribes. Also cabbage and…. Potatoes. Not those white slippery potato chips tubers. But delicious very tasteful gems. You can't see the splendor from the outside. Rough, uneven in shape, dark skin and often some clay on it. But once peeled, you will see the golden yellow lust for the eye and a scent that caresses the nose. Boiled, baked, puffed, or… yes, fried like Flemish fries. Crunchy on the outside, buttery soft on the inside and with a rich, slightly sweet taste. And actually, that richness of flavor also applies to the small cauliflowers, cabbage and even red beets. It is funny that these goods are bought 'next to' the market. Just on the street, straight from the Akha or Lisu. No… You don't see this in Big C.
I also get the best potatoes in Thailand there, every time we go to Mea sot, then when I return I stop at a farmer and buy a bag of 50 kilos yes, the clay is still on it hahahahhah and delicious fries in the evening.
I once, years ago, talked to a Dutchman who was employed by the Pepsi company. This also includes Lays chips. And he had to check the potato quality in the north of Thailand. Apparently the Thai are among the biggest chip eaters in the world.
Pickling pickles yourself is also very easy.
Mustard seeds, sugar, vinegar and water to taste in a preserving jar. Add gherkins under the liquid, cover and after three days in the fridge they will already taste delicious.
Due to “French Fries”…
It was American soldiers who tasted French fries in Belgium for the first time during the World War. Since the average American has/had never heard of Belgium (they may only know Brussels), they thought they were in France… and the French fries were born…
100% correct, that would be the real story… The fries are not French in origin but Belgian….
It is about fries and right away you get a mass of reactions, funny, I prefer to see real Dutch frikandellen in Thailand, but that is very disappointing
You can also make those yourself. recipes on Youtube
Fricandellen is no problem in Hua hin and Cha am on the Mekong it is a bit more difficult, if I take them with me then it's a party.
I do wonder every time why sauerkraut beets, applesauce, green beans and Brussels sprouts have to be so expensive here.
Is it because they sit by the window?
You can just buy green beans on the market as well as Brussels sprouts.
Frozen Brussels sprouts are considerably cheaper.
It is indeed true that the fries are often cold or soggy. Even at McDonalds this is not world strange.
In the tesco in Pak Kret, where you get a delicious schnitzel, I regularly asked to bake the patajes warm. however, this does not seem to work. It's a one-man restaurant.
I read that Thailand is not a potato country, so fries have to be imported. Maybe the Raspatat from the Netherlands is an option? Haven't seen it anywhere else but in the Netherlands.
The details from Wikipedia:
Ras fries
Raspatat is chips based on potato powder.
Ras fries are made by mixing potato powder with water. A kind of mashed potato is then created. This puree is pressed into sticks by means of the Ras fries machine. The sticks are cut to the same length per portion and then fried in the usual way.
The result is a portion of French fries with characteristic properties: uniform in composition, but also somewhat darker in colour, less fat and slightly different in taste than fries made from fresh potatoes. Because Ras fries can be cut exactly to size, the fries are the same length.
The name Ras originated in 1953. In that year, the Groningen company Rixona acquired the patent for drying potatoes into powder. This patent came from the American Richard Anthony Simon Templeton. When Rixona purchased the drying process, part of the agreement was that the inventor's initials would be used.
Ras fries are sold in a number of cafeterias across the Netherlands. Producer Rixona has branches in Warffum and Venray. In addition to Ras potato powder, Rixona also manufactures potato granules and flakes for consumers, food processors and the food industry.
Until a few weeks ago we had Belfriet in Chang Wattana. Helass closed again due to not enough visitors. The Thai are not ready yet, and there are too few Dutch people living there.
Unfortunately.
Incidentally, the fries from KFC and McDonalds are inedible. BurgerKing and Sizler do better.
Caro
The best chips are fried in ox fat. (unhealthy but tasty but I thought it had been banned by public health for several years)
“The” potato to make fries is the Bintje.
This is how you make fries the Flemish way
Wash the potatoes, dry them and peel them.
Cut the potatoes into fries of the desired thickness with a potato peeler: typical Belgian fries are quite thick (13 millimetres).
Pre-bake the fries at 1 degrees Celsius once until they are translucent.
Let it cool down and then bake the fries the second time until golden yellow and crispy at 190 degrees.
Let the fried chips drain on kitchen paper and sprinkle with some salt before serving.
(Piet Huysentruyt)
Biggest mistakes are made
-Wrong potato
-rinse the potato after peeling, so that the starch is washed off the potato
– Fries are uneven in thickness, so one is ready faster than the other
- wrong frying temperature
-too many chips at once, causing the fat to cool down too quickly
Mayonnaise is just as simple
Take a narrow, tall measuring cup and add the 3 egg yolks,
a splash of water,
a generous tablespoon of mustard,
some vinegar and salt and pepper.
Put in the hand blender, beat the yolks briefly and then add the oil.
Continue mixing until you have a thick, firm mayonnaise: do not raise the mixer until the blade is surrounded by white mayonnaise.
(Jeroen Meeus)
Voile two of Flanders' best and just about every Fleming gets this from home
I hope it tastes well
Dear Ronny, nice tips, but you are making a very big blunder! One should wash the potatoes right after peeling to remove the starches. If this is not done, the fries will stick, sticking in the oil. To confirm this, I watched a video on YouTube of Peter Goossens from restaurant Hof van Cleve (3 Michelin stars, so no cookie baker).
http://www.youtube.com/watch?v=US9itxWOSy8
The perfect steak fries!
Dear Matt
I say it as I was taught at home and no 3-star chef can change that.
You will find just as many chefs (also with the necessary stars) who are of the opinion that the chips should not be washed, as those who think that they should be washed. It's all about the starch.
So I'm in favor of not washing them. You can prevent sticking by shaking them a few times in the grease in the beginning.
The starch does ensure that your fries are crispy on the outside and tender on the inside.
Besides, why would you choose a starchy potato (the Bintje) if you are going to rinse it afterwards?
I'd say try it yourself and use what tastes best but I keep going for no washing.
By the way, a Belgian does not make blunders with fries.
To attempt? No, thank you. Have baked 100.000 kilos of fries in my life. I am happy now with rice and egg noodles. Every potato is full of starch, that's no argument. We disagree, that's fine.
No problem Matt,
It is true that every potato contains starch, but everyone agrees that the bintje is the most suitable, which of course does not mean that you cannot make fries with other potatoes.
Well there is really only one criteria and that is the way she prefers to eat them herself. Washed / not washed, leave that tip for those who want to try both.
Still a thought - I don't really understand why you first had to watch a film by Goossens (who is indeed one of the best chefs) as confirmation if you have already baked 100.000 kilos of chips yourself.
By the way, I also like the rice and egg noodles.
Let it taste you.
Was last comment from me or I'll get the moderator over me for chatting
Moderator: That's right.
Remia mayo also for sale in big C, from those stave bottles just like in foodland and friendship
currykechup also in friendship,
Chips are not how they come out of the freezer; but what happens next!!
boy oh boy what are you missing pfffffft
Be careful with homemade mayo SALMONELLA !!!
So and now first a salty net brought from the Netherlands by a good friend 😉
Of course the fries are delicious at den Patrick!!!. But then you have to eat steaks! 🙂
, Buy in Korat imported potatoes from China (don't always have them) packed in a net, and fry them in coconut oil, which I also buy in the macro, in large bottles.
This oil can withstand high temperatures, and not expensive, on the other hand, in Belgium and the Netherlands it is due to large demand (see internet)
Deliciously tasty fries, and the maynaise from kraft in tesco with real mayo for 99 bath can not be improved in my opinion.
The French fries culture of immediately after the 2nd World War in the Netherlands,
people did not eat on the street, and certainly not fries, because that was ordinary and indicated that you did not get good food at home, it was obtained from the fries shop, if there was one at all, with a pan. The sand potatoes were punched manually, firstly because there was nothing else, but also because the potato was neatly punched upright so that you got those long chips, sand potatoes because they taste the best and are the largest and contain the least starch. The chips were baked in a home-made oven, with 2/3 or more trays, gas ovens that is, where you could CERTAINLY not read the oil temperature at that time, and the fries were pre-fried / finished in the Diamant fat, and served in a dessert, a double friteszakle, otherwise the amount of fries couldn't be put in, and that for indeed a quarter, without mayonnaise or picalillilly because that was a dime more, the mayonnaise was mayonnaise and not a fries sauce as it is now sold and which has the taste of real mayonnaise can't match and these fries tasted like the "Belse fries"
the assortment of the fries business at the time was, fries, home-made croqettes and meatballs possibly with onion, frankfurters from the Man van frankfurters, and it really cracked, a sour bomb, a sour herring, a bouncer, and a soup .. actually any soup, because with a good broth you have many possibilities.
I hereby wish everyone who has acquired the taste ... bon appetit.
Just go and eat Belgian fries in a Belgian fritkot
Pattaya
Corner Bukhaow and soi 13
so simple
Belgian Streetfood Bar, in Soi Lengkee just behind the corner if you come from Soi Buakhao. Delicious, crispy fries in cone.
Well, my mouth is watering again….
Every now and then I travel to Hua Hin to visit Jeroen van Say Cheese http://www.saycheesehuahin.com/ once again stuffing myself with the Dutch snacks and I really like it I must say.
Unfortunately I don't often have the opportunity to visit there…
I sometimes wonder if it wouldn't be interesting to have a container with frozen products shipped to Thailand once every few months, together with fellow Dutch and Belgians.
has there ever been any research into this?
and do you have any idea how many Dutch and Belgians are staying in Thailand who might be interested?
Or do you have other ideas how we can get frozen products to Thailand in an affordable way?
Where can I find that Belgian in Pattaya? Please info, thanks in advance Bart
Frit Kot Pattaya
Soi Lengkee, Muang Pattaya, Amphoe Bang Lamung, Chang Wat Chon Buri 20150, Thailand
+66 (99)501 0905 XNUMX
https://maps.app.goo.gl/3487R
Or if you were looking for the Patrick
https://www.patricksrestopattaya.com
PS: besides 'that' Belgian there are others ...
FritKot is closed and has now become a barreke.
Hi Hans,
Then I think you also know that chip shop on the book market (on the Grote Marktstraat) in The Hague.
I can't remember, but I thought he was Belgian too.
Always busy.
Nice big fries and cooked perfectly with a homemade mayonnaise which was delicious, and not that blob of salad dressing,
Oh, I'd kill for a bag of chips like that,
Greetings,
LOUISE
Haven't been to Pattaya for a while so don't know if it's still there but I remember there was a Belgian restaurant on Soi Bukao.
The fries there were limp and cold, liked it but shouldn't complain because you don't know what real fries are, moreover he was also just smoking silly during the preparation.
Disgusting man.
Do you have any idea what the Thai authorities' resistance to importing food from abroad might be, and how long the delay might be due to customs formalities?
Tesco, Big C, Tops, Foodland etc can talk about it.
Pattaya. Fritkot lengkee OK now. But that mayonnaise, just like Patrick's, from a jar. Why not make it yourself with a personal taste. Oh yes, use PURE eggs from the refrigerated section at Foodland, with such a delicious orange yolk.
“Import from Belgium myself.”
That is very different from baking fries yourself.
That's the same thing KFC does.
A container of hot oil, you throw in the frozen fries, and when the buzzer rings, you take them out again.
What exactly the function of that pre-baking is also somewhat eludes me.
When I was a child, my mother also occasionally baked chips.
A pan of salad oil on the fire, peel and cut potatoes, drip a little water into the oil to see if the oil was hot enough, and put the chips in it.
Fine fries served with a bowl of salad dressing.
Pre-baking probably has the most to do with shelf life.
You do pre-baking at a low temperature (160 degrees) to cook your fries.
Bake at a high temperature (180 degrees) to get your fries nice and crispy and golden brown.
I just heard via email that the owner Rinus van MayWay died on second road…..
The food at Patrick would be good but expensive….
These acquaintances of mine are in Pattaya for 3 months and have visited these bags several times, as well as many others….
I myself would prefer Thai food, but the real Dutch/Belgian sticks to the chips/fries and so on….
The best fries I ever ate was when I was in Phuket in 1982.
Probably because of my hunger. At that time there was only one hotel in Phuket and as a “backpack traveler” you stayed far away from that. You sat on a beautiful beach and then paid the equivalent of one Euro for an overnight stay.
Food was served at long tables, where other travelers (often young people like me then) also sat. I ordered a plate of fries – I had already been on the road for four months at the time – and still got a nice portion… I have never enjoyed a plate of fries so much.
I went to that particular Patrick 2 months ago to eat a steak with Belgian fries, but that was very disappointing to me. I received a mini bowl of mashed potato fries that you cannot call fries and I had to look for the steak with a magnifying glass and the vegetables consisted of 1 cauliflower florets and a slice of carrot for more than 600 bath.
So no more Patrick for me, next time I will go to Beef eater, it seems to be good there.
Dear Peter Hamilton,
If you also happen to be from Tilburg, you know the ins and outs when it comes to Belgian fries.
And can you also assess their value and do you happen to have a brother Karel?
Then we are full cousins! What a coincidence on Thailand Blog !
Recently also the one and only D&L mayonnaise for sale in the Lotus
Hi Gringo,
A pointy fries for fl.0.25 is already a few years ago, a dime for mayonnaise, and an ice cream for 10 cents, everyone now says yes, but then the salaries were also much lower, but whether that is indeed in relation to the prices of now, I doubt it
Indeed, I remember that a visit to the chip shop in Belgium was anything but cheap. I am convinced that you can farm your way 'rich' with a well-functioning chip shop.
Just order for your family (4 people) medium-sized fries with mayonnaise for each, 2 pieces of meat each (croquette ... frikandel) and tell me how little this will cost you. Checkout ... checkout ... Baking your own fries is much cheaper.
The real fries potatoes are made from Agria potatoes.
As a Dutchman from the border region, I must admit that Belgian fries are really the best.
In pattaya you have to go for the perfect fries mayo at enjoy andre
11 years later…. in the meantime, the airfryer has become a popular appliance in many households. After a long hesitation I also bought one and in the meantime I only make my fries with these.
I preheat the appliance and in the meantime I put a portion of frozen fries (usually the thicker ones from the Makro) still frozen in a bowl and toss a little oil over it, which I then mix with the portion.
Then they go into the airfryer for 20 minutes, shaking them in between. If they are not brown enough yet, then of course a little longer…
Result: golden brown, crispy fries and the oil can be removed from the airfryer later. For me the best fries.
I also buy mayonnaise at Tesco, I believe “Best Food”. I have also tried the sugarless one that I once encountered in the macro, but found it tasteless…
Occasionally I make a tasty peanut sauce from homemade peanut butter, but since I'm already over sixty, not too often... the calories stick!
Sjaak de Makro has a lot of different types of fries do you have a name??
Can you eat good fries somewhere in Cha-am/Hua Hin??
I myself use best food mayonnaise, excellent
Sometimes the Kewpie (Japanese) is diluted with mustard, that's it to eat
There is now Devos Lemmens mayonnaise (DL) in Central Chidlom's Food Hall. Also other varieties of DL (cocktail, samurai, béarnaise…).