Keow krob is minced meat in a fried wonton skin. It seems most often to be pork, but this one is chicken. My guess is this dish has its roots in Thailand’s Chinese community, though I don’t know for sure. It’s tasty (I mean it’s a friend wonton!) and comes with a slightly sweet chili sauce.
Tod mun pla is fish cake, ground with curry paste, herbs and veggies, and then fried. They’re pretty mild in flavour and complement the sauce – a spicy and tangy fish sauce with lemongrass, peanut, and cucumber pieces. I want a big jar just of the sauce itself!