Monthly Archives: November 2011
We really had a great time with good food and friends from South Florida Thai Meetup group.
We started the meal with complimentary appetizer platter: Spring roll and curry puff served with sweet chili sauce and vinaigrette cucumber sauce
I enjoyed eating this Kantoke dinner set with my fingers. It included Namprik Ong with steamed veggies, Thai style fried chicken and sticky rice^^ Nam prik Ong is made with tomato sauce, chili, and ground pork and of course, Thai chilies.
The chicken basil here is one of my favorites on the menu. We love to order this dish when we come here. Don’t forget to order it with sunny side up egg. It’s the BEST!
I never tried the Seafood Delight dish, but it looks delicious filled with seafood and veggies. Looks very tempting indeed; I just might try it next time I go there.
Let’s celebrate the holidays Thai style, with special menus, from Thai Delight restaurant!
Thai food Selection Special Menus:
- Kantok style dinner: น้ำพริกอ่อง ไก่ทอด ข้าวเหนียวNamprik Ong w/veggies, Fried chicken and sticky rice $14.95 (must pre-order)
- Namprik Ong น้ำพริกอ่อง is minced pork w/ Chiang Mai tomatoes dipping sauce with some veggies
- Fried Chicken ไก่ทอด is marinated with thai spices
- Chicken basil with egg – $12.95 ผัดกระเพราะไก่สับ ไข่ดาว
- Authentic Thai style with ground chicken and sunny side up egg
- Spicy Seafood fried rice – $19.95 (house specialty) ผัดโป๊ะแตก
- Spicy fried rice in basil sauce with variety of seafood…so yummy ♥
- Thai Green Curry Shrimp w/ Thai eggplants – $16.95 แกงเขียวหวานกุ้ง
- The real Thai green curry with Thai eggplants served with fresh Thai basil leaves
- Complimentary surprise from Thai Delight…
Kantoke style dinner is the traditional dinner in Northern Thailand. Usually eaten sitting around a small round table, it typically includes sticky rice, fried chicken, some easy veggies. If you’re lucky, you’ll get to try Namprik Ong, which is rarely seen outside of Northern Thailand.
We cooked up a storm in our Thai cooking class on the Zoom yacht last week, in a galley fit for royalty. But lest you think this was all about the wonderful ship and galley, let me tell you about the food!
We cooked up a big batch of green curry first, featuring some gorgeous, fresh kaffir lime leaves. We shredded them up finely and got a great lime boost in our potful of curry. We also used the creamiest possible coconut milk – yum! And the clincher – we had beautiful, fresh Thai eggplants to use too. Not just the mature ones either, we used the “baby” eggplants as well.
Next up came our Tom Yum Goong. We were able to use giant Italian prawns; some of the nicest-looking crustaceans I’ve ever seen. And this sour soup was destined for greatness anyway, benefiting from an amazing collection of fresh ingredients, including fresh galangal root, just picked Thai chillies and freshly cut lemongrass straight from the garden.
Of course, where there are Thai food lovers, there will always be demand for Pad Thai. We used some of those gorgeous prawns, as well as chicken to cook two large pans’ worth. It really came out tasting good, and we made a huge platter full for the hungry folks on board.
And for desert, the Thai standard called “Tub Tim Krob” which we made using red and yellow colors. This crunchy, sweet desert really hit the spot after eating all the other food.
Come join us Saturday, Nov. 19th at Galanga restaurant in Wilton Manors, FL for a relief event to benefit victims of flooding. Proceeds will be donated to the Thai Red Cross.
Dinner and show, along with a raffle of great prizes will start at 6:30. More details on our Thai Relief page: http://thaicooks.com/thailand-flood-relief-benefit/
Thanks for your support!
Easy lunch with stir fried pumpkin and egg. It is very easy to make it.
Ingredients (4 servings)
1/2 of pumpkin, cut into bite size
1. Just put pumpkin in the pan
2. add a half cup of water
3. blanch it by covering for 5 minutes.
4. Season with soy sauce, mirin, and sugar to taste