Thai Food's topics - tribe.net

Guai Tiew Gai Koor?

aneesadesign — Thu, 22 May 2008 09:15:26 GMT

I like this dish very much ..even the iceburg lettuce is acceptable, in this case LOL ...but I can't find a decent recipe for it when I google.

Does anyone have a good recipe? I've been trying to "wing it" from home, but I'm missing something in the "sauce".

Thanks!

posted in Thai Food - 2 replies

Thai Cooking Classes in the Bay Area

ross — Fri, 16 Sep 2005 17:00:05 GMT

I just wanted to make a plug for Kasma Loha-Unchit who teaches Thai cooking in her house in Oakland. She teaches you all the basic ingredients, techniques and recipes in a very relaxed setting. Plus you get to eat the most amazing 4-6 course meals once a week for a month.
She always has along waiting list so it's worth writing to her now. Sign-up information is at:
http://www.thaifoodandtravel.com/classes/series.html#schedule

The menus for the different classes are at:
http://www.thaifoodandtravel.com/classes/seriesmenus.html

PM me if you want any more details.

ross

posted in Thai Food - 1 reply

Amazing Thai Cooking Classes in the Peninsula area !!

Boris — Thu, 05 Jun 2008 05:44:30 GMT

There's a local Thai expert chef, Chef Saithong, who's teaching everyone around here how to cook thai food! I thought it would be hard to learn but its so simple, and everyone in the class was blown away by the great taste. Chef Saithong is a amazing chef and a great teacher. Her classes are so cozy and friendly, makes you feel like you're back in Thailand. Now we don't just have to look up recipes on the internet, can actually learn the right way to cook everything and what to buy at the store.
her website is www.YummyThaiCooking.com

posted in Thai Food - 0 replies

Thai restaurant cheat sheet

cee — Wed, 27 Feb 2008 13:53:11 GMT

Bring this cheat sheet with you to Thai restaurants and hopefully they'll make food as intended for Thais and not for foreigners:

http://www.realthairecipes.com/wp-content/uploads/real-thai-recipes-thai-dining-guide.pdf

We made it for visitors to Thailand, but I bet it'll work in the US too. I'd love to hear your experiences if you try it out!

Enjoy

posted in Thai Food - 4 replies

feeding vegetarians

lorien — Fri, 04 Feb 2005 23:46:36 GMT

Hey all you lovers of Thai food. When your vegetarian friends come over to visit, the kind who won't eat fish sauce, how do you feed them?

Do you substitute something like soy sauce in for fish sauce (which I think totally ruins the dish), or do you just not feed them Thai food? Or do you lie to them?

Are there any substitutions that make the food suck less than soy sauce?

posted in Thai Food - 17 replies

Provincial Differences?

BlingAyez — Thu, 01 Nov 2007 03:49:14 GMT

I've had Thai food at several different places since discovering it a couple years ago. Each place seems to have its' own style of cuisine. I'm not so crazy about the places that make most of their food sweet. Dessert belongs with dessert.

I like the vegetarian savory type dishes. Are there different cuisines for different parts of Thailand?

posted in Thai Food - 11 replies

Looking for Mango and Sweet Rice recipe

BlingAyez — Thu, 01 Nov 2007 03:46:01 GMT

I love that dessert but it seems the local Thai places don't make it. I love the silky astringent sweetness against the grainy creaminess on my tongue. So if you've got a recipe please share.

posted in Thai Food - 3 replies

Share your Favorite Thai Restraunt

Abe — Fri, 10 Nov 2006 14:31:35 GMT

Here in Phoenix my favorite is The Wild Thaiger, The cook went to Thailand to study cooking and has established this restraunt in downtown Phoenix. The Green Curry is good and Check out their Mango Schnaps drink too--Outstanding. Share your fav Thai Restraunt.

posted in Thai Food - 21 replies

Making Nam Prik Pao triggers terror alert in London

cee — Wed, 03 Oct 2007 16:22:36 GMT

http://news.bbc.co.uk/2/hi/uk_news/england/london/7025782.stm

Better watch out when you cook at home! :)

posted in Thai Food - 1 reply

Does anyone want to test recipes?

cee — Fri, 07 Sep 2007 06:56:04 GMT

Hello all,
I'm looking for people who are interested in trying my recipes [http://www.realthairecipes.com/] and giving me honest opinion on the outcome. I need help finding what parts I've missed or looked over... or what parts are confusing, etc. It doesn't matter if you have little or no experience cooking Thai food.

Please let me know if you're interested!

Thanks in advance.

posted in Thai Food - 0 replies

New Thai Recipe Website

cee — Mon, 09 Apr 2007 02:31:28 GMT

Hello all,
I live in Thailand and I've been working on a Thai recipe website, with authentic recipes direct from Thailand. The site's got a huge glossary, and you can click on (almost all) ingredients in the recipe to see the glossary entry for that ingredient. It's just launched, so there aren't a ton of recipes up yet, but there are some. Please have a look!

http://www.realthairecipes.com/

Please let me know what you think -- honesty is good!
/Cee

posted in Thai Food - 11 replies

Northwest Curry

Bombadil — Mon, 20 Aug 2007 22:32:27 GMT

Someone on Mycology tribe asked me for this recipe that features chanterelle mushrooms. I sometimes use red huckleberries in place of lime leaf or lemongrass. Other tart berries work too. Not traditional thai but a nice fusion.

NORTHWEST CURRY:
I use a pressure cooker because it really infuses the flavors well. Stir fry a little onion and garlic till translucent, add 14 0z coconut milk , 10 oz of vegetable stock or water, and 1 tablespoon thai curry paste of choice, stir on simmer five minutes. Toss in a stainless tea strainer full of chopped lemon grass, a handfull of thai basil chopped, a couple keffir lime leaves, a few tablespoons fish sauce, tablespoon and a half of brown sugar, 4-8 oz broccoli (from my garden) 4 oz chopped chanterelles, 4-8 oz raw salmon. Bring to boil and simmer til fish is cooked or pressure cook at full steam 5 minutes. Garnish with fresh cilantro. And lime wedges.

posted in Thai Food - 2 replies

my Favorite Thai Soup khao Suk

i just — Thu, 31 May 2007 06:18:17 GMT

this soup is so amazing I tried it in Kho chang and I wanted to share it-

15 cloves garlic
1 tsp red curry paste
1 tsp yellow curry paste
2 qt chick or veg stock
1lb shredded pan fried chicken
1 lb. cooked sauted prawns
2 soup can size cans of coconut milk
2 tbsp sugar
1-2 tbsp fish sauce
1-2 tsp soy sauce
h2o
lime
garnishes:
rice noodle (like pho) the fresh ones are the best from asian markets...cooked al dente
fresh lime wedges
cilantro
fried garlic(simmer garlic on low in olive oil till golden brown and crispy add salt and turn off- place in bowl and add a little more salt to stop garlic from burning)
green onions
thai Basil
chopped Jalepenos

to make:
chop 15 cloves garlic (reserve 10 chopped) in a soup pot sate till transluscent in olive oil. add curry paste and sate (be careful that nobody is in kitchen to breathe in chili pain) for 1 minute.
add fish sauce to deglaze pan. add chicken or veg stock and warm up slow simmer for 15 minutes.
add coconut milk, sugar, and soy to taste.
add more fish sauce, curry, and sugar to your taste.
add small amount of chopped cilantro and lime and serve.
place noodles in bowls and add soup the rest is optional.
place chicken and all other garnishes in bowls on table and people will add what they like-
such a good communal dining experience!!!!

posted in Thai Food - 1 reply

Lime Leaves aka Kefir Leaves make all the difference

SaltLick — Tue, 06 Feb 2007 01:03:28 GMT

They aren't easy to find in most cities... but I've noticed that their flavor is irreplaceable and soooooo good!

what do you think about kefir leaves?

posted in Thai Food - 4 replies

Awesome Thai Cooking Class in PDX

chasingbutterflies — Thu, 08 Feb 2007 03:49:29 GMT

I tried this great cooking Thai class in Portland! It was very intimate and fun. The teacher is authentic and very enthusiastic. She teaches out of her home. Here's some info...
Dear Thai-rrific friends,

www.Thai-rrific.net
Our upcoming scheduled classes are:

Feb 15 6-9 PM: Spice up your Life
Learn to integrate spices and fresh ingredients to create the best Thai food

Mar 8 6-9 pm: Fun, Fresh, and Fabulous Thai Cooking
Learn the art of Thai cooking and the all the tools to create your own

Please let me know which classes work for you.

Thank you for your interest.
Have a Thai-rrific day!

Sincerely,

Nitikul S. Solomon
Thai-rrific, LLC
8735 NW Hazeltine Street
Portland, OR 97229
503-407-5964
nitikuls@hotmail.com

posted in Thai Food - 0 replies

Spicy Thai Pancakes...

The_Big_E — Wed, 24 Jan 2007 06:40:01 GMT

I have tried making spicy Thai pancakes with a sweet chili dipping sauce that is out of this world. The heat levels of both the pancakes and the dipping sauce can be adjusted to taste. You can pair a spicy/savory pancake with a sweet chili dipping sauce or a slightly sweeter pancake with a much spicier chili dipping sauce.

Start by finely julienning about a cup each of green onion and red pepper, and about a half cup of spicy pepper (Jalapeno, Serrano or Thia Chili depending on the heat level you want) into match-stick sized pieces. Mince up about one half pound of small shrimp. Start by sauteing the shrimp over med-high heat in a neutral oil such as grape-seed oil until about half-way done...(about 1 minute)...add veggies, salt, black pepper, and red chili flakes (depending on your heat preferences) and saute for another 30 seconds...you don't want to fully cook the veggies, must removing the raw taste, but still very crisp. Hit with about 1 tablespoon of fish sauce and remove from heat, spread on plate to cool.

Pour a bottle of sweet chili sauce into a small sauce pan over med-low heat. You can add red chili flakes or a finely sliced Thai chili to the sauce depending on how hot you want it. Just warm the sauce for about 10-15 minutes to let the heat distribute through out...do not boil...

Next make the pancake batter. Use your personal favorite, store bought mix, or one of these. You can up the sugar to make the pancakes a little sweeter if you plan on making the chili sauce very hot.

BASIC PANCAKE BATTER

2 c. sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
2 egg
1 1/2 c. milk
3 tbsp. oil

You may want to experiment with a beer batter pancake.

BEER BATTER PANCAKES

3 c. Krusteez Buttermilk Pancake mix
2 tbsp. sugar
2 tbsp. vegetable oil
2 lg. eggs
1/4 can of Rainier beer
Some milk

Mix in the cooled veggies and shrimp. Scoop a heaping tablespoon of mix (be sure to get a lot of veggies) and fry small pancakes about 3" in diameter in a skillet or griddle in a little butter or non-stick spray. Once brown, place on a rack in 200 degree oven to keep warm while you finish the rest of the pancakes...

Place a generous amount of sweet chili sauce on a plate. Place one pancake in the middle of the sauce. Prop a second pancake on the first. Drizzle both with sauce liberally. Garnish with finely chopped cilantro.

This makes a wonderful appetizer or side dish.

E...

posted in Thai Food - 1 reply

Best Thai in Europe?

Stew — Wed, 03 Jan 2007 16:26:03 GMT

posted in Thai Food - 0 replies

Really good Thai restaurant in NYC ?

rich — Wed, 20 Dec 2006 05:59:12 GMT

I'd like to get my Aunt, who lives in Manhattan, something for her birthday. Usually when I'm in town visiting I cook Thai food for her. Since I can't make it in person right now, I was thinking of a gift certificate to a really good Thai restaurant, if such a thing is possible (I have no idea how many restaurants actually have gift certificates available). It's okay if it's a little pricey. Any thoughts?

posted in Thai Food - 3 replies

Best Thai in Seattle

Bombadil — Wed, 20 Dec 2006 19:32:35 GMT

Quick, Quick! I'm hungry and its my Birthday!

posted in Thai Food - 2 replies

Learn to cook Thai

Adam — Thu, 12 Oct 2006 00:13:42 GMT

I just got back from Thailand and I noticed that a huge thing over there, especially in Chiang Mai is Thai cooking schools. I have never seen that over here in the states but I think it would be a pretty big hit. Well I picked up a lot of recipes over there and I just wanted to gauge people's interest.

Would anyone in the bay area be interested in meeting up to trade recipes and/or cook some awesome food.

posted in Thai Food - 11 replies

Pad Thai Sauce

Leah — Fri, 01 Dec 2006 04:44:48 GMT

Are there any decent ready-made pad thai sauces that can be found in Seattle?
I dont have much luck making it from scratch, but I like it saucy, spicy and just a little sweet!

posted in Thai Food - 3 replies

McDonalds to serve Thai food in US?

kenkuhl — Fri, 30 Dec 2005 22:39:40 GMT

from http://www.foodfacts.info/blog/2005/12/mcdonalds-to-serve-thai-food.html

According an article in The Nation (an English-language Thai newspaper), McDonald's has agreed to start serving a line of Thai-inspired menu items in the US.

Thailand's Export Promotion Department has "negotiated with the top management of McDonald’s in the US to add a Thai menu," according to department director-general Chantra Purnariksha. "Initially, the menu will be promoted in the western US, because of the large Asian populations there."

posted in Thai Food - 12 replies

Cookbooks

Laura — Fri, 17 Nov 2006 18:58:06 GMT

What would you recommend for the best Thai cookbook?

posted in Thai Food - 3 replies

Desserts!

pengrin — Wed, 08 Nov 2006 04:34:23 GMT

Fans of Thai desserts -- check it out for recipes - http://thai-desserts.blogspot.com/

posted in Thai Food - 4 replies

Green Papaya Salad

Cher — Sun, 29 Oct 2006 15:50:03 GMT

Good day,
Does anyone know how to make "Green Papaya Salad" & would be willing to share this recipe?
Thanks,
Cher @}------

posted in Thai Food - 11 replies

Yayy for Thai! Seattle...

Bombadil — Sun, 05 Nov 2006 21:27:12 GMT

I am allergic to wheat and dairy so my 3 month trip to Thailand was like heaven. I often cook Thai inspired foods and will go out for it ANYTIME. I'm always looking for folks in my area to go out or cook Thai together. I almost fell in love over there but timing was off. Hmmm, heaven would be marrying a Thai chef... Last month a friend and i hosted a Thai potluck. Yummmmm!!!!! Anyone in Vancouver BC to Seattle, WA corridor wanna eat?

posted in Thai Food - 1 reply

Pad Thai........

solarcook — Mon, 02 Oct 2006 03:20:58 GMT

I fixed this one tonight. It is one of the Pad Thai recipes I use with delicious success. If you do not want to mess around with the Pad Thai sauce and the tamarind, just use the 5 parts ketchup to 1 part vinegar trick. I usually use the Tamarind!

Pad Thai Sauce
Ingredients (for 3 or 4 servings):

2 cups water
1/2 package of tamarind
2 tbsp tomato paste (optional)
1/2 cup palm sugar (brown sugar can be substituted)
Method:

Add half package of tamarind to 2 cups of warm water.
Mix by hand until water is brown and murky.
Pour the tamarind mixture into a pot through a sieve. Bring to a boil.
Add sugar and tomato paste and stir until sugar dissolves. Remove from heat and set aside.
Pad Thai

Ingredients (for each serving):

1 hand-full of Thai rice noodles (Erawan brand)
2 ounces of Pad Thai sauce (see above)
1 tbsp Thai soy sauce
1 tbsp ground chili
1 tbsp preserved radish
4 prawns (washed, peeled)
4 pieces of tofu
1 egg
1/2 cup of bean sprouts
1 tbsp chopped unsalted peanuts
1 tbsp chopped garlic
1 stem of green onion (cut into 1 inch pieces)
2 tbsp vegetable oil
Garnish:

2 tbsp chopped cilantro
1 wedge of lime or lemon
Method:

Soak the noodles in cold water for at least 30 minutes, drain.
Heat the oil in a wok or pan, add chopped garlic, preserved radish and stir-fry lightly for one minute.
Add shrimp and stir-fry for one minute. Add noodles, Pad Thai sauce, and stir-fry until the noodles are soft.
Add tofu and stir. Then push mixture to one side of pan and add a little oil to pan, break in the egg. When the egg is cooked add ground chili, chopped peanut and soy sauce.
Add bean sprouts, green onions and fry until the sprouts are cooked.
Place on a serving plate and top with one wedge of lime and chopped cilantro.

http://www.briantaylor.ca/recipes/padthai.shtml

posted in Thai Food - 5 replies

Drunk Noodles.........

solarcook — Wed, 27 Sep 2006 03:24:32 GMT

Two days in a row for Thai Food. I have never cooked Drunken Noodles. It was delicious! I got it from Kimke at http://www.recipezaar.com/32944

The only tweak I did was substitute Tofu for the Shredded chicken....

16 ounces wide rice noodles
2 tablespoons vegetable oil
2-4 cloves chopped garlic
2 cups shredded cooked chicken
1-2 tablespoon soy sauce
2 tablespoons oyster sauce
2 eggs
1 tablespoon sugar
1 1/2 cups mung bean sprouts
1 cup chopped fresh basil (or more)
1 red bell pepper (cut into strips)
1 green bell pepper (cut into strips)
crushed red pepper flakes

Soften noodles by soaking in hot water. Drain and set aside.
Add oil to hot pan or wok.
Cook garlic.
Add precooked chicken (you can simply boil it beforehand and shred or cut up into small pieces).
Add soy sauce and oyster sauce, and Noodles, stir until everything is mixed well.
Move noodles to side of pan and crack eggs, mix to scramble, move noodles over egg until cooked.
Add sugar (more or less to taste).
When everything cooked and ready to serve, add bean sprouts, peppers and basil.
Add crushed red pepper or pepper sauce to taste.

posted in Thai Food - 3 replies

Thai Basil Vegetables

solarcook — Tue, 26 Sep 2006 05:28:20 GMT

I had the pleasure of preparing this dish this evening. It is from Sue L at this http://www.recipezaar.com/34202

I did not have mushrooms so I substituted with Cauliflower. I like fish sauce, but some of my people do not so I substituted with more Soy Sauce and some Worcestershire Sauce. I doubled the sauce part; and will even double that again... All was very good!

2 medium zucchini, quartered and chopped
2 cups sliced mushrooms
1/2 cup slivered carrots
1/2 cup chopped fresh basil
1/4 cup chopped cilantro
2 tablespoons soy sauce
2 tablespoons fish sauce
1/2 fresh lime, juice of
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
2 teaspoons sugar
1/2-2 tablespoon sambal oelek chili paste (to taste)
1 tablespoon cornstarch (optional)
1 1/2 tablespoons vegetable oil

In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
cornstarch to your sauce, but it won't affect the flavor either way.
Heat oil in wok or large skillet over medium-high heat.
Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
Stir in herbs and serve.

posted in Thai Food - 0 replies

yum ma meung recipe? green mango "salad"

Chili_Bonbons — Mon, 11 Sep 2006 23:43:29 GMT

not the salad that is fresh and cool (but also spicy hot)
but the cooked "salad" that has julienned green mango, pork, shrimp, chiles etc...that is served hot and is usually fiery red with chiles.

does anyone have a recipe??
online searches find me...nothing.

posted in Thai Food - 14 replies

colloquial Thai food related phrases?

SomeFrayedEdges — Wed, 20 Sep 2006 03:02:40 GMT

I'm guessing most farangs know the basic ingredients in transliterated Thai... gai / kai, nur / neur, kao / khao, etc. And you can Google any ingredient name to find it on many websites, even ones with sound files to help you pronounce somewhat correctly. But useful phrases regarding ordering Thai food the way you want, or asking questions in a Thai market... I would love an endless list of them, since I don't speak Thai.

For example, I use peht maak maak (spicy, very very) but I still get varying degrees of spiciness. I'd love a phrase more colloquial, like "enough kee nu chillis to kill your grandmother" - which in a honor driven culture, you'd NEVER say to a stranger, much less someone who's preparing your food. :-) One moldy rat curry, coming up! But something that says, look, make it hotter than you yourself can eat... without sounding rude or implying incompetence.

posted in Thai Food - 0 replies

time for thai

shIIsa — Wed, 20 Sep 2006 00:03:49 GMT

im throwing a little "see ya later, amigo" bash and i thought i'd do thai.

i thought tom ka gai and phad thai for sho, because we will all be at a class until 8 and then dinner after.

i thought i could have the tom ka gai preped that day, and as well phad thai would be simple to throw together "late" night. Are there any other easy and fabulously delicious dishes that you would recommend for a mixed batch of vegetarian and chicken/fish eaters??

:) thanks!

posted in Thai Food - 3 replies

New Thai Food Lover Here.....

solarcook — Mon, 18 Sep 2006 07:30:45 GMT

Not new to Thai Food, but new to the Tribe...(vbg)! I have enjoyed Thai Food for about 12 years now. It was only within the last year or so that I began to cook it. My favorites are Coconut Curry Chicken or Tofu; Spicy Basil Veggies; Swimming Rama; Warm Peanut Sauce on Salad; and Padd Thai.

The easiest for me to prepare is Coconut Curry Chicken or Tofu. I can clean out the vegi drawer for that one. Any vegetable laying around is fair game for this spicy dish. It is fantastic over rice.

I look forward to reading all the posts...........

posted in Thai Food - 0 replies

organic thai food

pengrin — Wed, 30 Aug 2006 01:49:35 GMT

http://www.bookofmenus.com/ca/sm/smrestaurants/sirayvahthai/

Has anyone tried this?

posted in Thai Food - 1 reply

Most authentic/best Thai food in East Bay?

Lilinah — Sun, 11 Jun 2006 00:36:09 GMT

I realize the two are not synonymous, but i've had a hard time finding Thai restaurants here as good as the ones where i ate in LA - heck the vast array of Thai restaurants was probably the main thing that kept me semi-sane when i lived there.

Anyway, since i've been in the East SF Bay, i've found a few that are ok, but none that are really outstanding...

Any suggestions?

Thanks.

Lilinah

posted in Thai Food - 11 replies

I FOUND IT!!!!!!

ashtangaeverwhere — Mon, 14 Aug 2006 00:54:23 GMT

the BEST thai food in LA .

i have been shopping around - some were good, but none as good as this.

JitLada - on sunset at harvard. family owned - small - but with special dishes no one else prepares.

check this out.

peace

jodi b

posted in Thai Food - 1 reply

Thai Iced Tea

Mish — Fri, 16 Jun 2006 17:54:59 GMT

Anyone know how to make it? I live in Mexico and it's hard to find asian products (but possible) so i haven't found thai tea leaves, do you actually need the particular tea or is there some kind of substitute? I miss it!

posted in Thai Food - 17 replies

Trader Joe's Thai Cashews

Thu, 15 Jun 2006 17:59:08 GMT

So has anyone tried them and what do you think of them. I think they're absolutely yummy!

posted in Thai Food - 5 replies

best thai food in LA?

ashtangaeverwhere — Mon, 12 Jun 2006 06:04:04 GMT

i am pretty new to LA - and drive thru thai town almost everyday.

i seem to hear a lot about how great the thai food is in the valley - but i hardly every get over there. meanwhile, it seems like i pass hundreds of thai restaurants every day - in silver lake, thai town and hollywood.

anyone have any recommendations?

peace

jodi b

posted in Thai Food - 2 replies

Does anybody know where to find Panang paste and Galangal in LA

Wed, 22 Mar 2006 22:48:40 GMT

The valley would be a major plus.

Thanks!

posted in Thai Food - 4 replies

Hello

Nasika — Wed, 17 May 2006 14:31:50 GMT

Hello all thai food lovers :)
I am new here :)
And would like to get to know to your way of food a lot.
Hope to find good friends here :)

Anyone is welcome to send me a message of wellcome or anything :)
Best regards,
Nasika

posted in Thai Food - 1 reply

Thinning out Coconut Milk Curry

88Esq — Sat, 19 Nov 2005 02:30:57 GMT

Thai coconut milk curry is usually too rich for me, red or green. What's the best way to lighten it up a bit? I'm thinking to try to use some chicken broth but what do ya'll think?

posted in Thai Food - 9 replies

Thai places in the Valley (LA)??

Wed, 22 Mar 2006 22:51:14 GMT

Hello - I recently moved from SF to LA and would like to know what are the best Thai places in LA, especially the Valley?

I've been to quite a few, so far none were very good. Unless you want to drive into Hollywood, which isn't convenient.

Cheers!

posted in Thai Food - 1 reply

Curry paste recipes please

Sure — Sun, 05 Feb 2006 23:21:04 GMT

I'd like to try my hand at making the various curry pastes. Anyone have recipes to share? Looking for Red, Yellow, Massaman, Panang, etc. The more authentic the better!
Thanks!!!

posted in Thai Food - 4 replies

More heat please

Cliff — Wed, 09 Nov 2005 23:28:53 GMT

I have been trying to get a particular phenomena that I've only experienced a few times - just not by my hands.

It's that sensation of heat from peppers and other things that causes muscle spasms in the mouth and throat without the sharp fiery heat.

Is there a trick to preparation or combination?

Any one know?

posted in Thai Food - 6 replies

monetery ca

Tofusan — Sun, 18 Dec 2005 05:44:49 GMT

I just have to say... I was in Monterey, CA. Across from the aquarium is the most excellent THai place. I tried one in Carmel too that was pretty good... but this place was amazing.

Has "J" options too on the menu, which I really appreciate. I don't remember the name, but if you are there and park by the aquarium, you cannot miss it.

posted in Thai Food - 0 replies

Who's Afraid of Pad Thai?

Dave — Tue, 01 Nov 2005 11:22:44 GMT

Not I! OK, I know there are many other wonderful Thai dishes, but I LOVE good Pad Thai. Here in Boston it's hard to find all the ingredients called for - so I'm wondering if anyone has used one of the pre-made sauce mixes (Thai Kitchen, etc.) that they can recommend?
I've tried the foil packaged dry ones and they are really lacking. I've tried the Trader Joe's Pad Thai - and it tasted nothing like any Pad Thai I've ever had, even in a middling restaurant. How'd they come up with that wierd flavor?

posted in Thai Food - 14 replies

Thai Thai on 46th & Hawthorne Portland

Aurei — Fri, 18 Nov 2005 02:21:39 GMT

BLEK!

Used to be my second favorite place until tonight...

I ordered Salad roll because their dipping sauce is super spicey and tasty... I opened it and it looked a little old and gross to me... but decided to try it out anyways since I was starving!

Then I went to take a second bite and looked down to see the scariest beetle all caught up in in the peanuts in the sauce...

FUCKING GROSS!

I puked instantly.

never going there again, went and got my money back!

posted in Thai Food - 1 reply

Wok this way!

Dave — Sun, 23 Oct 2005 06:43:19 GMT

OK, all you Asian cooks. I know that in order to properly cook with a wok I need really really high heat. I have a standard gas range, and I can never get the wok hot enough to give that food the right taste.
How do you successfully stir-fry at home? Is there a special wok burner I can buy?

Dave

posted in Thai Food - 7 replies

Soups

johnuxb5 — Wed, 16 Nov 2005 01:18:08 GMT

Greetings - I had many questions about Thai soups - what would be a basic 'base' for most Thai soups? In other words, what is a typical stock? I bought a small jar of 'stock starter' that is made of lemon grass, chili, basil leaves and shallot. Any other thoughts? thanks

posted in Thai Food - 7 replies

Thai Fair in SF Dec 10-11

pengrin — Wed, 23 Nov 2005 16:42:37 GMT

10th Annual Thai Cultural Fair
December 10-11, 2005
10AM-4PM
Hall of Flowers
Strybing Arboretum, County Fair Building
Golden Gate Park, 9th Ave & Lincoln Way, SF

Admission - $5
Children under 12 yrs - $3
Children under 5yrs - FREE

- Fruit & Vegetable Carving Demostration
- Thai Classical Music & Dance
- Thai Boxing
- Raffle
- Thai Cultural Exhibition
- Thai Souveniers
- Authentic Thai cuisine

For more information:
Wat Buddhapradeep 650.615.9528 or 650.615.9688

posted in Thai Food - 0 replies

thai markets?

pengrin — Wed, 20 Jul 2005 15:37:59 GMT

So what's your favorite thai markets/grocery store in your neighborhood?

I'm in Vancouver now so I'm curious to see what they have and I hope this post can be a guide to find out what other thai grocers to go to when I travel around.

Thanks!

posted in Thai Food - 21 replies

Anyone have a pad kee mow recipe?

Citydweller — Thu, 10 Nov 2005 17:34:34 GMT

I order this dish occasionally but would like to make it at home. I have an idea about what goes in and could probably make it if I had to. I'm hoping someone has a tried and true recipe. My google search turned up one recipe that was right at all.

Cheers!

posted in Thai Food - 4 replies

Guay Teow Kee Mow Puck??

Samantha — Fri, 11 Nov 2005 14:47:56 GMT

This one Thai restaurant I go to has something called Guay Teow kee Mow Puck and I have never seen that name anywhere else! It's wide noodles with a chili sauce & basil. It's soooooo yummy and I'd like to try to make it myself! Anyone heard of it?

posted in Thai Food - 0 replies

shrimp paste?

juusan — Fri, 14 Oct 2005 18:43:04 GMT

I bought a tub of this stuff and started adding it to my curries. it smells, um, interesting, but really does make the curry complete.

why is this? what exactly does this stuff do to food to make it more rounded? what taste/texture does it lend? what's the best way to use it, amount and technique-wise?

and what else can I do with it?

posted in Thai Food - 3 replies

Tom Kah Kai...Recipe??

WhiteSage — Tue, 12 Jul 2005 19:22:35 GMT

One of my favorites...I had a good recipe then lost it...don't you hate it when that happens??

posted in Thai Food - 2 replies

most authentic Thai food in SF?

masonw — Mon, 29 Aug 2005 01:37:48 GMT

Which restaurant in the San Francisco Bay Area has the most authentic Thai food???

Never mind if it's actually good, or popular, or priced right, or whatever. I'm looking for authenticity - in particular, Bangkok style food.

Pengrin? Got any suggestions? Anyone??

posted in Thai Food - 9 replies

Garlic and Pepper Fish

Dave — Sun, 23 Oct 2005 06:52:51 GMT

In Chiang Mai we ate at a sidewalk restaurant that served superb Garlic and Pepper Fish. It is *not* the same dish that I have seen on menus in the States. It was a wok-fried whole fish, covered in large pieces of stirfried sliced garlic.

Anyone have a recipe for this dish? Thanks!

posted in Thai Food - 0 replies

Good Thai market/resturants in san jose?

Jonathan — Sat, 17 Sep 2005 17:12:53 GMT

i just moved here 4 days ago from az. Where i was a chef in a thai resturant. i'm looking for a good thai market and resturant in the san jose area.

posted in Thai Food - 0 replies

Gai ga prow...anyone have a recipe?

WhiteSage — Tue, 12 Jul 2005 18:55:51 GMT

Longing to try it....

posted in Thai Food - 12 replies

Hello--Newbie

Amber — Sat, 03 Sep 2005 02:47:34 GMT

i love thai food sooooo much. here in the bay area we are blessed with so many fine restaurants. thank goodness the thing that keeps my thai food consumption in check is my budget!

even tho' i have a couple of cookbooks, i've been reluctant to try some recipies. . .maybe ill change.

namaste--

posted in Thai Food - 0 replies

Mango Salad

chrispyg — Fri, 02 Sep 2005 19:17:51 GMT

Hey :)

Does anyone have a good mango salad recipe? Pref. vegetarian? I have become addicted and would love to make one at home. I tried to invent my own last night but it failed miserably!

posted in Thai Food - 1 reply

mama brand

pengrin — Fri, 19 Aug 2005 15:18:33 GMT

I just wanted to mention this because I'm in the ALL ABOUT NOODLES tribe that my favorite quick Thai snack or dish was the mama instant thai noodles.

You can eat it two different ways. You can cook it normally like you'd do with any instant noodles. OR you can crunch the noodles in the package and then sprinkle their seasoning on it and eat it like that too. Yummy stuff.

Try it out when you get a chance to head out to the Asian grocery stores.

posted in Thai Food - 5 replies

thai street stall food

trailme — Mon, 23 May 2005 17:34:39 GMT

anyone else fall in love with those lovely, coconut-y, tapioca (maybe?) kind of jelly things that are made in thai and lao street stalls. they use a special pan - pour the white liquid into little cups, and watch it cook. when it's done cooking they flip one little cup onto another and give you 5 or 6 "doubles". sometimes there are scallions inside. sweet, but not too sweet. i could eat them all day! but never seen them in the states... [sigh]
what are they called?

other street favs:
sticky rice with mango & coconut cream
pad thai made on a propane stove

and what the heck is the appeal of that gelatinous, neon-colored bean curd stuff?

posted in Thai Food - 2 replies

Dessert Drinks

Mon, 23 May 2005 17:39:02 GMT

Hi all,
Do any of you have a recipe for the dessert drinks that have sweetend red beans, coconut milk, and such in them.

I had one at a Vietnamese restaurant and it was so tasty!

What about a recipe on how to make the sweetened beans?
Thanks!

posted in Thai Food - 0 replies

Thai peanut flavored salad dressing recipe?

Flying-Wedges — Tue, 10 May 2005 02:38:19 GMT

At this local Thai restaurant , they serve a salad that has a peanut colored dressing, that tastes like peanuts with a bit of ginger. I looked on the web for such a recipe with no success. Anyone have a recipe for this?

Thx

posted in Thai Food - 0 replies

Tuk Tuk Thai market in Berkeley

pengrin — Mon, 09 May 2005 19:05:12 GMT

So the word is there will be an opening this Wednesday to check out the new Thai market in Berkeley.

I found out from my friend, and I checked out the msg board on where the location is.

http://www.chowhound.com/california/boards/sanfrancisco/messages/128957.html

1581 University, between California and Sacramento next to the Tuk Tuk Thai cafe, now talk about confusion!

:)

posted in Thai Food - 0 replies

pad see ew

SummerSaharSupaStar — Wed, 23 Mar 2005 19:46:49 GMT

Does anyone know the name of those big flat doughy noodles? Sooo good....I couldn't find them at Ranch 99! But then again, all I had to go on were the pictures on the packages...
;-)

posted in Thai Food - 15 replies

choo chee curry recipe

pengrin — Fri, 15 Apr 2005 16:27:36 GMT

For any that maybe interested in this recipe:

http://www.recipelink.com/ch/2002/october/dancingshrimp3.html

http://www.templeofthai.com/recipes/choo_chee_curry_paste.html

posted in Thai Food - 0 replies

Thai markets

pengrin — Thu, 07 Apr 2005 14:27:22 GMT

[repost from Asian Homecooking from Elliot]

http://sanfrancisco.tribe.net/thread/969d0e2f-3043-4f48-a199-b0f0cdc3f5dd?tribeid=71f7cb77-14b6-491f-a193-9933640f3f3e&newpostingid=13fb30e5-b348-4f01-a3e2-337a5b82d74a&r=10535#13fb30e5-b348-4f01-a3e2-337a5b82d74a

I found the Cha Thai also at one of the grocers.

BTW, where are your Thai markets in your neighborhood?

posted in Thai Food - 1 reply

thai tuna fish salad

pengrin — Tue, 05 Apr 2005 19:09:54 GMT

1/2 yellow or white onion
1 can of tuna in water
fish sauce
cilantro
1/2 fresh lemon
red ground thai chilli peppers

Last night, I was extrememly lazy to cook so I made myself some Thai tuna fish salad that I learned from my mom.

Although, my friend mentioned to me that I should lean towards salmon because of the mercury count in tuna.

Chop the onion. Chop the cilantro. Drain the water out of the tuna fish can. Mix the onion and tuna fish in a bowel, start adding a few drops of fish sauce [per taste], squeeze/add the lemon juice, red ground thai chilli peppers [per taste] and add the cilantro and mix it in.

You can stuffed it in a pita bread or sandwhich or just eat it with other veggies like celery, cucumbers or tomatoes w/ it.

posted in Thai Food - 0 replies

Good vs Bad restaurants

masonw — Tue, 23 Nov 2004 01:56:15 GMT

I've tried quite a few Thai restaurants in San Francisco and there seems to be a very wide spectrum in quality, i.e. good Thai restaurants versus bad Thai restaurants.

I haven't yet put my finger on what makes a Thai restaurant good or bad. It's obviously not price, but maybe the setting, even the location? Freshness of ingredients, balance of flavors... I'm not sure.

What do you all think about what makes a Thai Restaurant good vs bad?

posted in Thai Food - 19 replies

Focus On... Thai Cuisine

gentleolas — Thu, 31 Mar 2005 14:45:24 GMT

I've seen this small magazine in my two local Thai restaurants which is called FOCUS (and in smaller letters superimposed) on Thai....

This apparently is an international Thai restaurant guide. I'd not been able to find a web presence for this publication, though I'd like to--it would be dreamy to know and read about the most authentic Thai places in each city I visit.

Has anyone seen this magazine or found an online equivalent?

Thanks!!!!

Olas

posted in Thai Food - 0 replies

i like to say "choo chee"

Dirtgab — Fri, 07 Jan 2005 18:23:14 GMT

it's fun. go ahead, say it.

posted in Thai Food - 12 replies

durian anyone?

pengrin — Mon, 31 Jan 2005 04:49:10 GMT

hold that stinky fruit from me... ;)

I may be Thai but that stuff just smells going in and out.

:D

[pengrin just wanted to share from another tribe's thread]

posted in Thai Food - 7 replies

Kha Nom Jin Nam Ya

pengrin — Thu, 20 Jan 2005 16:52:21 GMT

Thai spagetti in other words.... ;)

I made it for lunch this week and shared this with my coworkers here. So if anyone has an urge for noodles.. Check out how easy and fast it is to make this dish.

SO very easy to make this everything is in the can.

A can of Nam ya curry
1 cup of water
Depending how much you like either 2 cans of drained out tuna in water or you can do ground chicken. Taste better with fish.
If you have it add a few kafra leaves otherwise, it's good by itself. Wait until it's boiled and you're done.
Now, if you like it spicy then add ground red thai chilli peppers and mix it in. This will definitely add a nice kick to it.

Boiled chinese long string beans or cabbage
OR fresh bean sprouts these are your toppers

Get a pack of Japanese somen noodles, and one wrap is plenty for one person.

You can wrap the noodles through your fingers in a circle and let it dry a bit so it's not soggy.

Add the noodles on your plate then add the veggies
Add the Nam Ya sauce

And there ya have it Thai spicy spagetti.

posted in Thai Food - 0 replies

nam prik num

pengrin — Mon, 17 Jan 2005 20:54:34 GMT

Ah, I finally got the recipe from my Mom and I love eating this stuff and we eat it with sticky rice. Use our hands to dip the dipping sauce and eat it with veggies or jerky style meats.

10 fresh green chilli peppers
1 whole garlic and equal amount of shallots to compensate the garlic
For salt ingredients - anchovies sauce OR fish sauce OR golden mountain soy sauce [veggie style]

Cook the garlic first then add the peppers and shallots on a DRY {no oil} non-stick pan. It will blend in the flavors better then putting a foil paper on top of an open gas stove and it will be too liguidity.

Once that's cooked then use a mortar/pestal to smash all the ingredients together then add the salt ingredient [by taste] and if you want it a little sour either some fresh lime or lemon juice.

Tell me how that works out for you.

posted in Thai Food - 3 replies

Greetings Recipe website share

SaltLick — Fri, 19 Nov 2004 15:37:16 GMT

hey so i found this website that tells how to make various types of curry pastes::

http://asiarecipe.com/larry/thaisauce.html

anyone else have any other favorite sites for Thai cooking??

posted in Thai Food - 12 replies

Cookbook Recomendations?

seonaid — Wed, 01 Dec 2004 03:55:29 GMT

So I love Thai. But I moved away from all my fav Thai places (from Bay Area to Eureka) and the one place I found up here is very expensive. So, the natural conclusion is to try to make my own. Anyone have a cookbook they like, for general Thai recipes and on a beginner level?

posted in Thai Food - 4 replies

Chicken Satay recipe?

Wed, 05 Jan 2005 06:55:17 GMT

Does anyone have a good one?
I've been searching the internet and see so many different recipes.
A few call for curry powder. Is this a special Thai curry powder?
I have curry pastes, but I guess it is different.

Also, how can I cook the chicken if I don't use a BBQ?
Thanks!

posted in Thai Food - 2 replies

Thai Groceries in San Jose/Santa Cruz

dalm — Sun, 19 Dec 2004 23:15:03 GMT

Hi,

I just moved to Santa Cruz.

I am looking for a Thai grocery in either the Santa Cruz or San Jose area that would have a full range of ingredients, including produce (thai basil, chili, lemon grass, etc.).

Anyone know of any?

Thanks,
Steve aka Dalm

posted in Thai Food - 2 replies

Thai Curry

Sat, 20 Nov 2004 21:17:52 GMT

Is so far my favorite "easy to make" Thai dish. I took a cooking class while in Thailand which really helps too.
The BEST premade curry is MaePloy. I have a carton in every flavor (red, green, panang, yellow, and masaman).
I'm still trying to find the best fish sauce that isn't too fishy. I'm lucky that I live close to really large Asian markets that carry all this stuff. The best is fresh kafir lime leaves.
I found this website helpful when I went shopping for ingredients:
http://www.thaifoodandtravel.com/brands.html
Cheers!

posted in Thai Food - 7 replies

Thai Iced Tea

snazzygina — Tue, 23 Nov 2004 23:07:33 GMT

Holy Mackinoli. I had some of this stuff with a friend awhile back and it was like instant colonic and panic attack. It was yummy and I would order again, but I would make sure to go home instead of a scary movie. What's in that stuff that makes it so strong? Anyone?... Anyone?... Bueller?

posted in Thai Food - 19 replies

Gai Pad Bai Ga-Prow

pengrin — Tue, 07 Dec 2004 16:27:43 GMT

I made the most hottest Thai dish last night. It is so good that I had to put some warning labels for my neighbor and coworker (Burmese) to try it out.

I used fresh red Thai chillis and when you're chopping or cooking it. It's damn hot hot.

:)

6 whole garlic cloves (kratiem), minced
50 Thai red/green fresh chilli peppers
1 tablespoon oil or add when when necessary
1 lb (500 g) ground or minced chicken or pork or shrimp or tofu
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla) or salt/soy sauce
1 cup holy basil leaves (bai ga-prow) which is different then the American or Vietnamese basil you'll see from the Asian markets. This item is a hard item to find unless you head to a Thai grocer or @ the Thai temples events.

1. Heat a large sauté pan to medium-high heat and add the oil. Add the minced garlic and stir for 1 minute till it's brown, then add the minced chillis. This will start making you cough so ventilation is important and a must. :)

2. Once it's blended in nicely together add the ground meat or veggies, fish sauce/salt or soy sauce. Continue to cook until the sauce is reduced. Toss in the basil leaves and mix it together.

A nice topper and Thai tradition is to serve a fried egg either over easy or sunny side up on top of the gai prow with rice.

One thing that's great about this dish, you can freeze it and eat it whenever you want to so that you can make a larger batch of Gai Prow since the food prep takes a lot of work.

Oh, so yummy & spicy to my tummy. I can't wait to eat it later on.

ps. I hope I got my craze Thai foodie fans hungry now.

:)

posted in Thai Food - 0 replies

Tom Kha

wolfdick — Mon, 29 Nov 2004 19:27:51 GMT

There's a place in Portland, "Thai Noon", that has the best soup I've ever tasted, it is their Tom Kha and it's a meal unto itself. OH MY GOD. The flavor and heat of the dish satisfy like nothing else... It's something like a yellow curry, but radically different -- charged with spicy oils and some other flavors that I can't adequately describe.

I don't know why I'm posting this, I just want some RIGHT NOW and I'm stuck at work :(

posted in Thai Food - 10 replies

Yum Woon Sen

pengrin — Mon, 29 Nov 2004 20:36:23 GMT

Paiglet had me thinking about this dish. It's my favorite and very easy to make and healthy too.

Medium-size shrimp devein (boiled water)
Ground Chicken (boiled in water) or Ground Pork
1 head (2 pieces) sliced shallots
1 pkg Woon Sen (Monk bean flour noodles) Boiled until soft and then a cold rinse in water to make the noodles firm.

Mix in a separate bowl the following ingredients:
Limon
Fish Sauce
Fresh Thai chili peppers
A dash of palm sugar
Taste it per for taste

Hand mix the Woon Sen Noodles, Ground meat, and shallots in the basin and add the sauce hand mix.

In the end during the mixing add chopped cilantro, chopped scallion and add roasted peanuts.

posted in Thai Food - 2 replies

Phad Woon Sen

principessa — Mon, 29 Nov 2004 20:08:59 GMT

I love this stuff! I don't see it on every menu, not sure if it's an authentic Thai dish or not, but would love to find a recipe if anyone has it. I've "googled" it, but have had no luck so far :(

posted in Thai Food - 2 replies

Pad Se Ew

Mon, 22 Nov 2004 01:25:31 GMT

Anyone have a good recipe?

posted in Thai Food - 6 replies

Thai in NYC

Crash — Wed, 24 Nov 2004 21:04:06 GMT

My favorite Thai place in NYC is Wild Ginger on Grove St., but I want to try some other places. Anyone have recommendations?

posted in Thai Food - 1 reply

Thai addict

Sun, 21 Nov 2004 08:34:10 GMT

The best place to live for Thai food is eastern L.A. County, there are so many Thai places everywhere, especially the Pomona/Claremont area

Sticky rice with mango!!!!!!!!!!!!!!!! I love it too much!!!!!!!!!

The first Thai restaurant here in Manteca opened just recently. Good food, good prices... Ploy Thai Cuisine is the name of it, and it's on Main St. near the intersection with Alameda. Sticky rice with mango is on the menu but they said it wasn't available because mango is out of season. I DON'T CARE!!! USE CANNED MANGO!!! I WANT MY FIX!!!!!!!!!! GAAAAHHHHH

posted in Thai Food - 8 replies