The Trattoria Project and Spectaculars: Salve.

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Friday, March 28, 2008


Lest you worry. The Trattoria Project is still alive and kicking like sextuplets in an expecting mother. Until June, I will be stuck with a huge inevitable load of obligatory traveling. Free time have certainly not been my best friend, so don't expect any frequent updates soon.

Thailand is a pretty fun place to go, I'm sure everyone will agree. Unfortunately, I am there strictly for business. But thank god we managed to make it to the Floating Market of Thailand.


As you can see, the floating market is quite like the wall street of food brokers, spice traders and hat sellers. The 40 degree celsius weather and the perpetual clatter instantly induces a hell-raising headache, it can make you feel really uncomfortable. But the headache immediately dissipates when you bite into a battered plantain fritter or slurp down a bowl of steaming offal noodles. Both absolutely delicious but it also comes with stomach flu and diarrhea.

There are no pictures because I brought my camera without the memory card. Sorry.

If you've never been there and if you have plans to go there soon, here's an advice: don't take the boat, walk. You'd find out why.

However amazing the food was, after a month of deprivation, I was desperate for some Cucina Italia. Because it only takes about 10 mins and because it is also unbelievably delicious, I skipped the duty free and rushed home from the airport only to make some Pork Vino Bianco.

Tagliata di Maiale Al Vino Bianco
serves 2


2 Pork Chops, boned
2 Tbsp Plain Flour
1/4 cup Chicken Stock
1 cup Dry White Wine
1 sprig Rosemary, chopped
50g Butter
Sea Salt
Black Pepper

Season chops with salt and pepper. Coat evenly with flour.

Brown chops in pan over medium heat with a little EVOO and half the butter.

Remove chops and set aside to rest. Drain grease from pan and deglaze with white wine, chicken stock and rosemary. Stir in rest of butter.

Serve chops on plate drizzle with deglaze. I added some poached asparagus and shallots with a white wine dressing, feel free.

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