Food Photo: Blood Cockles (หอยแครง)

By Mark Wiens
Thai Blood Cockles (หอยแครง)

Thai Blood Cockles (หอยแครง)

Thai Blood Cockles (หอยแครง)

I’ll admit, blood cockles, known as hoy kraeng, are not the first thing I order when I sit down for an Isaan meal.

They are a bit rubbery and the bloody juice that squirts out when you crack open the shell is not the most attractive thing I’ve ever seen. This is one Thai dish that needs to be accompanied by lots of chili sauce!

Related posts

Mackerel in soy sauce

Marinating Mackerel

Mackerel fish marinating in a soy base marinade, waiting to be eaten....

Rice Steamed in a Lotus Leaf

Rice and condiments steamed together in a lotus leaf at the Samchuk Market, 2 hours…

Food Photo: Thai Roasted Bananas in Caramel Syrup

Here’s a quick close-up shot of Thai roasted bananas being submerged into the sweet caramel…