Showing posts with label Thai. Show all posts
Showing posts with label Thai. Show all posts

Wednesday, March 27, 2013

Sushi salad and Thai seafood salad recipe

Here's another delicious way to incorporate as much greens into your daily diet as possible.  I created this recipe out of my love for sushi and what's available in the fridge; mostly salad boxes.  What's great about this dish is you can still have the same satisfying flavours you love from eating sushi.  Only half of it is carbohydrates, so it will keep you full while the other half is raw green veg so it is lighter on calories and high in vitamins and nutrients.  Shiso, which can be found at Korean or Japanese grocery stores, is a great ingredient to use as it gives a pleasant minty kick .  You can pretty much tweak it and get creative by adding pretty much anything you want.  

1/2 cup cooked Japanese rice
6 large prawns
2 cups organic baby kale and arugula 
1/3 cup finely sliced onion
5 shiso leaves, finely chopped
1 avocado, sliced
1 tbsp. tobiko (fish roe)
sesame seeds

2 tbsp. lemon juice
2 tbsp. shoyu 
1 tbsp. rice vinegar
2 tsp. sugar
Japanese mayonaise 
toasted nori

Season rice with 2 tbsp. rice vinegar and 1 tsp. salt.  Poach prawn and cut into halves. In a separate bowl, combine kale, arugula, shiso, avocado, onion and add dressing to the salad.  Add rice and shrimp and mix the ingredients well.  You can opt out of drizzling yummy Japanese mayo on top as it is off the chart in calories.  As for me, it makes life wonderful so I used it.  Top with tobiko and sesame seeds.  If you have nori, that's a bonus.  It's like eating an unassembled maki.   Mix everything together again before and enjoy!

Thai seafood salad is very similar to a ceviche; acidic, heavy with herbs and raw ingredients, and the main focus is on showcasing the natural flavours.  Again, it's very low on carbs but can be satisfying and filling. Because of its zesty and refreshing characteristics, this dish would also make a great  as a summer dish.
1 tilapia fillet
4 large prawns
2 cloves of garlic, finely minced
1 tbsp. chopped green onion
2 tbsp. cilantro
1/4 cup mint
juice of 1 lime
1 tbsp. fish sauce
2 tsp. sugar

Poach tilapia and shrimp for several minutes until cooked.  Careful not to overcook! Cut into bite sizes and plate.  Top seafood with herbs. In a small bowl, combine minced garlic, lime juice, fish sauce and sugar.  Season to taste.  Add red chilies if you want to make the dish even more exciting.  Drizzle sauce over the salad and serve.  

Friday, November 23, 2012

Khao Tung Na Tung (minced pork and shrimp dip) recipe

Khao Tung Na Tung is one of the tastiest Thai appetizer in the realm of Thai cuisine (in my opinion).  Khao Tung refers to the deep fried rice crackers.  Na Tung is a part of the name that doesn't make any sense on its own. Literally, it means 'face up'.  Altogether, the name refers to a dip made with coconut milk simmered with spices, ground pork, shrimp and peanut served with fried rice crackers.   It's a harmony of savoury, coconut-peanutty flavour with a note of sweetness.  I've been so fond of the flavours and deprived from it that every single time I go back to Thailand, this dish was a must at every single Thai restaurant I visited.  I don't know why I never thought about learning how to make it until this very moment.  I guess because I thought the flavours were too complex that I'd ever be able to achieve it.  But one spontaneous night, I tried making it, and it was successful.  It didn't take me all night either.  The prep time was only 15 mins and cooking time was about less than half and hour.  I cheated with the rice cakes and bought packaged ones from Yaohan.  But that just made my life a whole lot easier.  The whole thing came together nicely as a dish.  So, if it was simple enough for me to freestyle my way through, it's only right I share the recipe of this wonderful dish everyone.

1 tbsp. finely minced garlic
1 dried chili
1 tbsp. coriander roots
1 tsp. black pepper
1 3/4 cup coconut milk
1/2 cup ground pork
1/2 cup minced shrimp
1/4 cup ground peanut or cashew
2-3 tbsp. fish sauce
2-3 tbsp. sugar
1 shallot

Using a pestle and motar (the old school way), ground garlic, dried chili, corriander roots, black pepper into a smooth paste.  Don't have the tools? Blend the ingredients in a food processor.
Heat coconut milk in a saucepan and bring to boil.  Let simmer until the fats start to separate.  Add the mixture of spices and stir until mixed well.  Add ground pork and shrimp.  Simmer until cooked, make sure the meat doesn't clump together.  Add shallot and peanut or cashew.  Stir and let simmer.  Season with fish sauce and sugar.  It should taste savoury, nutty and a little sweet.  Once the mixture is mixed well together and it's tasting pretty good, it's ready! Turn off the heat, garnish with cilantro and serve with rice crackers.

Wednesday, September 12, 2012

Bob Likes Thai Food

 After reading various reviews , I was really interested in finding out more about this humble Thai restaurant that has been creating quite a buzz in the city.  Located on Main street, Bob Likes Thai Food has a very laid back ambience and was really busy when we came in. We asked the Thai server what she would recommend.  We even spoke to her in Thai when we wanted to let them know not to be shy and they can do the seasoning straight up fiery Thai style.  She said everything on the menu was delicious.  Wow, the confidence.  Thus, we accepted the challenge.   

For starter, we ordered Pla Kung, which is a Thai shrimp salad.  Normally the shrimp is served raw or half cooked, similar to Japanese amebi or sweet shrimp, and heavily dressed with garlic, lime, chili and fish sauce.  I guess it's also very similar to shrimp ceviche.  Bob's Pla Kung was a bit of a fusion salad with cooked shrimp, red peppers, cashews, and coconut shavings.  The dressing and components were quite tasty, but the dressing was overwhelmingly sweet.  There wasn't enough balance from the lime and all we ended up tasting was a very strong sugary taste.  It was really spicy, though. 

Their Pad Thai is pretty authentic and quite delicious.  It actually tastes like the one from small shop along the streets in Thailand, which is pretty awesome.  The noodles were cooked just right and slightly chewy with a balance of flavours in the dish.  I would definitely order this again. 

The last dish we ordered, Choo Chee Pla, was somewhat of a let down.  Choo Chee, as written in the description, is made with concentrated red curry paste which is very rich in flavour.  The curry is usually simmered in the pan until the coconut milk starts to bubble and separate, giving in a nice, thick, creamy consistency and bold flavour.  That's what makes Choo Chee different from other curry dishes.  
Premium Choo Chee from Thailand
Bob's version of Choo Chee with fish fillet arrived in a creamy yellow hue with a layer of coconut cream drizzled on top.  As I suspected, the consistency was still very runny and the flavour was still very mild.  The curry wasn't simmered long enough and this was not how the dish was meant to be served.  Disappointed, we packed the rest of the Choo Chee home and decided to remake it ourselves.  
Choo Chee 
Choo Chee the day after
The following day, all I did was simmer the Choo Chee until the curry started to bubble and the oil separated.  I didn't have to add anything but the colour of the curry turned out darker, as it should be, and the flavour was much more savoury.  The slightly longer cooking time made all the difference in the world.

We didn't tell our server she was wrong.  
Bob Likes Thai Food on Urbanspoon

Monday, April 23, 2012

Tieb Tong brings traditional touch to Thai flavors (ร้านอาหาร เทียบทอง)

To say Tieb Tong is a hidden gem is a complete understatement.   If you are unfamiliar with areas in Chonburi, this restaurant is just as difficult to find as Platform 9 3/4.  Only true Thai foodies know of this humble restaurant that has been around for decades.  So, finding the place and dining there would really give you the bragging rights that you ARE indeed in the know.   If you want an authentic Thai taste, better make this your mission.  

Tieb Tong specializes on traditional Thai food from the central region. They keep everything old school and there is zero fusion happening here.  The decor is terribly outdated, although clean, cool, and comfortable.  There are several reasons why I'm naming this restaurant as one of the main must-go-to in Thailand.

Friday, April 6, 2012

Cool snacks: Lay's Pecking duck with sauce flavour

Thai Lay's actually come up with some of the most luxurious sounding flavours such as "grilled squid with seafood sauce", "hot and spicy crab", "bacon and nori with cheese", the list goes on.  The one that captivated me the most was the "peking duck with sauce" flavour with an enticing crispy looking image of a Peking duck plastered on the bag.

Thursday, March 15, 2012

Elegant Buffet: Lunch buffet at the Rain Tree Cafe, Plaza Athenee Bangkok

This week is going to be a heavy one on my stomach as we are packing 2 days of lunch buffet.  The first one was at Plaza Athenee Bangkok, and the next one this Saturday will be at Intercontinental hotel.      It's a bonus that both of these places are 5-star luxury hotels renowned for their elegant, yet satisfying buffet :D
I was very impressed with the buffet at the Rain Tree Cafe.  While the selections may not be as extensive as other hotel buffet, but the details and execution are definitely superior.  In comparison to Dusit Thani, Landmark hotel, even Centara Grand, I find that the quality is much higher and the food is tastier than most.  Here's the photo recap of the buffet.  

Cheese and charcuterie
Assortment of fine cheeses
Freshly sliced prociutto 

Tuesday, March 13, 2012

ความ(ไม่)อร่อยของส้มตำนัว (สยาม สแควร์) Somtum Nua

คนกรุงเทพฯคงจะไม่มีใครไม่เคยได้ยินเรื่องความฮอตฮิตของร้านส้มตำนัว นับร่วมสิบปีที่ร้านจะแน่นเสมอ ใครอยู่แถวสยามสแคว์เป็นต้องแวะไปลิ้มลอง ร้านนี้เมื่อ8ปีก่อน Cute Pigได้มาชิมปีกไก่ทอดที่กรอบมากเลยติดใจ แต่เมื่อกลับไปต่างประเทษเลยไม่มีโอกาศกลับไปอีกจนวันนี้

บรรยากาศร้านยังคงเหมือนเดิม ยังคึกคักแม้คนจะไม่แน่นเท่าเมื่อก่อน พวกเราสั่งกับข้าวมาแชร์กัน6อย่าง แน่นอนว่ามีไก่ทอดชุดใหญ่จัดไว้ด้วย

แต่เมื่อไก่ทอดมาถึง พอเห็นไซส์ที่เล็กเท่านิ้วก้อยก็ประหลาดใจว่าสั่งชุดใหญ่แล้ว แต่เนื้อหนังไปไหนหมด?? -*- โอเค...เล็กก็เล็ก แต่พอกัดไปแล้วเย็นชืดเหมือนตากลมมาเป็นปีนี่หนูรับไม่ได้จริงๆค่ะ ทำไมมันคุณภาพไม่เหมือนเมื่อก่อนเลย

สั่งลาบเนื้อแต่ได้ลาบหมูที่เหนียวหนึบๆ พอเช็คกับคนเสริฟว่าจดออเดอร์ผิดรึเปล่า ก็เปล่าค่ะ จดเนื้อ..แต่ยกหมูมาให้แทน น้องคงจะชอบมากกว่า อืม..ผิดไปแล้วช่างมัน แต่พี่เปลี่ยนออเดอร์ในใบเสร็จให้เป็นหมูด้วยละกัน อย่าคิดตังค์เพิ่ม เท่านั้นแหละ พนักงาน3-4คนประชุมกันแบบงงๆบวกเคืองๆ เหมือนเราส่งภาษาอินเดียใส่แล้วมาเรื่องมากแถวนี้?!

อาหารที่เหลือก็มีลาบเห็ดฟาง คอหมูย่าง ยำหนมจีน(อย่างเดียวที่ยังทานได้)คุณแม่เคยท้องเสียไปกับส้มตำเลยแอบนอยด์และเลี่ยงไม่สั่ง แต่บังเอิ๊ญมีคนอยากสัมผัสรสชาติอีสานแท้ เลยจัดซุปหน่อไม้มา ยังไม่ทันจะตกเย็นงานเข้าไปซะ วิ่งหาห้องน้ำแทบไม่ทัน!

บอกได้อย่างเดียวค่ะว่า เข็ดแล้ว...เช็คด้วย! T-T

Cute Pigคงไม่มีอะไรพูดถึงการบริการลูกค้า ซึ่งไม่มีความคาดหวังสูงส่งอะไรอยู่ก่อนแล้ว แต่ผิดหวังที่การควบคุมมาตรฐานของอาหารลดลงไปจากเมื่อก่อนมากเมื่อเทียบกับราคาที่ตั้งไว้

ในขณะที่พวกเราคงไม่กลับไปใช้บริการอีก แต่อยากทราบประสบการณ์และความคิดเห็นผู้ใช้บริการท่านอื่นว่าคล้ายกับเราหรือเปล่า? หรือว่าเป็นเพราะเราไปผิดวัน??

Food: 1/5
Service: 1/5
Ambience: 2/5
Price: $$
Value: 1/5

Saturday, March 3, 2012

Easy young coconut jelly recipe (วุ้นมะพร้าวอ่อน)

Taking a long vacation in Thailand gives me an opportunity to indulge in unlimited supply of fresh coconut water.  I recently fell in love with coconut jelly serves right in the shell.  It is simple, delicious, and has the natural refreshing flavour of the young coconut.  Agar powder is popular in Asian desserts and made from vegetable.  As a result, it thickens much faster and gives more crisp texture than gelatine.

1 young coconut
1 cup of sugar
1 tsp. agar powder
1 tsp. gelatin

Cut open the top part of the coconut and separate the juice into a separate pot and set at low heat.  Scrape the meat off the shell.  Add sugar, agar powder and gelatine to the liquid and gently stir.  The ingredients should be well dissolved together and has a slightly thicker consistency.  Turn off the heat and add coconut meat.  Quickly pour the mixture back into the coconut shell and let cool.  For better refreshment, chill in the refrigerator for about an hour and serve.

Ingredients available on Amazon
 Organic Gelatin Powder 1.06oz

Special Sets : Brand Telephone Agar-Agar Powder Size 50 g. Made in Thailand UFC 10% OFF Refresh Coconut Water 500 ML (order 12 for trade outer)

Sunday, January 29, 2012

Audrey Bistro and Cafe

Pic of waitress in uniform as per reader's request

Located in the heart of Thonglor, Audrey is currently one of the "it" spot to be for socialites and celebrities alike (we spotted Jiab and Pim).  The waitresses are dressed in cute french maid uniform (and conservative not the sexy halloween-type costume).  The interior is sophisticated and elegant with simple black and white colour scheme, coupled with vintage-inspired furniture.  Of course, it's a hit for the ladies to take cute photos!  The Christmas decoration is also very pretty, however, it is now approaching the end of January... I think it's time for a new decoration?  The tables with sofas along the the walls are usually the ones that get filled up first, and fast too. Not only are they picture worthy, but also extremely comfortable.  Those who get it will most likely sink in for a good dining session for at least 1-2 hours.

Tuesday, December 27, 2011

50 years of excellency, Methawalai SornDaeng เมธาวลัยศรแดง

Located right by the Democracy Monument, Sorndaeng has maintained its reputation as an outstanding Thai restaurant for over 50 years.  The first time my father dined here was when he was still a university student who just moved to Bangkok.  Both he and my aunt remembered it like yesterday how delicious the food was back then.  Due to its location, it is amazing that the restaurant has survived through many historical events and up rivals, and still opening its door today.

The interior is decorated in an elegant European style with beautiful china.  The ambience is quite comfortable.  With large windows, there is enough natural sunlight and outside scenery. But do not be fooled but the western decor, the authenticity and quality of the fine Thai fare being served here is impeccable.  Every single dish is exquisitely presented, the taste is divine; it is a meal fits for royals.  The price range, to my surprise, is extremely affordable.

Sorndaeng is popular amongst foreign visitors and it's an absolute go-to place if you are ever in Bangkok.
Blended watermelon

Their appetizers were superb.  Mee grob, or crispy noodles, and kratong tong (pastries filled with seasoned ground pork) were quite the delectables.
Ho Mok 
Tod mun pla (fish cakes)
Green curry pork ball
Yum tua ploo
A closer shot of carved pumpkin
panang moo
Tel: 0-2224-3088

Wednesday, July 27, 2011

Thai chicken curry recipe with a lot of love

Although this adapted green curry recipe may not be as refined as the previous recipe which was made from scratch, you may find this one to be less time consuming and convenient to make at anytime of day.  I much more prefer the use of dark meat over white because it absorbs more flavours and do not often become tough and rubbery if overcooked.  After gathering all the ingredients together, the rest is just throwing everything in the pot and leave to simmer.

50 g Mae Ploy green curry paste
300 g chicken (dark meat with skin and bones on)
1 can coconut milk (top creamy part separated)
1/2 cup Green Giant mixed vegetables 
1/2 cup snap peas (or any other type of vegetables)
1/4 cup sweet basil
seasoning to taste, about 1-2 tbsp. fish sauce, 1-2 tbsp. sugar

In a large pot at medium heat, saute green curry paste with chicken for 5-7 minutes (add a tbsp. of cooking oil if the chicken sticks to pot).  Add the top creamy part of the coconut milk, saute until it is completely mixed with curry paste.  Add the rest of the coconut milk and vegetables.  Bring to boil, then slowly add water.  Add sweet basil and season with fish sauce (or salt) and sugar.  Leave to simmer for at least 35-45 minutes until the fat from coconut milk starts to separate.  Remember, the longer time you leave the curry to simmer, the better it will taste!

Once the curry is ready, serve the curry with sculpted jasmine rice just to make life more interesting :)!

Saturday, April 9, 2011

Thai Basil

 If you have read my previous post on Thai Flavours, I mentioned that I'm usually a skeptic when it comes to Thai restaurants in North America.  Many that I have come across supported my view that they are over-priced and not authentic. Thai Flavours in Edmonton, fortunately, was the first exception I came across.  Last week, Kim invited me to try out one of several Thai restaurants in town.  The choices were Khunnai Chang, Talay Thai, and Thai Basil.   I chose Thai Basil mainly for its downtown location.  Menu wise, they were all fairly similar.  This time, I brought another Thai friend, Aum, along with Johana (my new partner in food crime) to help judge the authenticity if this place is as for real as they say.  Once we walked in, I was surprised at how the small the place was.  As modest as a restaurant can be, Thai Basil only has no more than 5 tables inside and mainly focuses on take-outs.  The price range is fairly inexpensive and the menu offers a wide range of well-known Thai dishes. I saw several of my favourites on the list and couldn't wait to give them a try.  I browsed around the restaurant and noticed the portraits of the King and Queen of Thailand.  Another clue that they could be for real!  I started ordering in Thai, asking questions about the menu and if their flavours stay true to the motherland.  Our server reassured me.  I wonder if she went back to the kitchen and tell the cooks to spice up the flavours since we are also "for real".