Vegetables

"No name" vegetables is a crunchy Thai appetiser, which consists of chopped-up mixed vegies, that are battered and deep-fried into little snackable pieces. Best eaten dipped in sweet 'n' sour sauce. Not sure if they have it elsewhere in Thailand — I don't recall seeing it in Bangkok or in the north — but here in Ko Tao, most restaurants list it on their menu. At the remote restaurant this afternoon (after bashing through the jungle), my friend Robert introduced me to this dish, which I've never tried before, but which I hope to sample again.

For my third foray into the delicious world of Spanish tapas, today I decided to try a dish called Pimientos del Padron. It's quite a simple one, really: just baby green peppers (i.e. capsicum) lightly pan-fried, and served with a sprinkling of salt. Reasonably filling, and quite tasty; although not the best value-for-money I've ever come across. But then again, value is a rare find indeed, here in Barcelona.

Also known as Cassava, yuca is a starchy, soft white vegetable that's eaten in many parts of the world, but more than anywhere else in its birthplace of tropical South America. It tastes like a bland potato, it's usually served boiled, and it's surprisingly filling. I ate quite a lot of yuca during my jungle trip in Pilcopata, where it's a staple food for every meal of the day.