Last night Lauren, Daniel, and I had a small seder for the second night of Passover. We had to improvise most of the logistics, from a downloaded Haggadah to various ingredient substitutions. We used bitter gourd as our maror, and a fried chicken leg from the night market as our pesach. I made a charoset of green mangoes, chilies, sugar, and peanuts, continuing my recent tradition of holiday cooking prep at P Nik’s.
Hard-boiled eggs, salt water, and leafy greens were easy enough to come by, and Daniel completed our menu with some supplies he picked up from the Chiang Mai Chabad:
- 3 bottles of kosher wine
- A monster box of matzot, imported from Russia
After finishing the pre-dinner ceremonies with a spiced up Hillel sandwich (awesome with the mango charoset), we had our main course: a big salad using our bounty from the Sunday market. As the youngest seder attendee, Daniel not only had to read the four questions, but he also had to hunt for the afikoman in our 100 square foot apartment!
For dessert we prepared a tropical fruit salad of yellow and green mangoes, oranges, and bananas. We also had some of Nik’s strawberry jam on top of the afikoman matzah. While not your typical Maxwell House seder, we covered all the Passover classics, and swapped family traditions and songs. It was a very enjoyable second night of our rice-free week.
Seder plate with chicken leg Pesach, bitter gourd Maror, Thai charoset, local spring onion karpas, and hard boiled egg
Daniel showing off the huge box of Russian matzah he acquired in Chiang Mai
Little Vid helped us prepare the seder plate
Our seder – Haggadah on the Kindle, food, wine, and reclining on the floor
