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
I have so many eggs in the fridge so I come up with this easy quick menu “Steamed egg custard” or Kai Tun ไข่ตุ๋น in Thai. I used only eggs whites with Better than egg product because I ate too many eggs this week.
1. I add 2 white eggs in the bowl and beat them, then add more 1cup of Better than egg product.
2. Season with 1 tsp of fish sauce and mushroom soy sauce. Add small pieces of leftover grilled chicken and chives.
3. Put the bowl in the steamer and cook for 20-25 mins.
4. Take the bowl of steamed egg custard out and garnish with fried garlic.
5. Served with steamed rice. Aroi Ka^^.
I am so happy to find a recipe to eat with Chaplu Leaves. That’s because I have a plant growing out back. And it is really growing!
I think this is a vine, and it spreads out and grows to whatever area is open. So the other day I was able to cut a couple dozen large leaves to eat. I use them as a wrapper, and put the food inside.
This is such a healthy recipe and rich with nutrients. Here’s how I made it.
4 cups cooked rice
1 stick Nam ( Thai cured pork)
½ cup ground pork
2 tbsp curry paste
½ cup thin sliced red onion
¼ cup shredded ginger
2 tbsp fish sauce
3 tbsp lime juice
1 cup toasted peanuts
3 cups vegetable oil
1. Mix cooked rice with curry paste, egg, then make into mini ball shapes and put in deep until golden brown and crispy.
3. Take out into dish with paper towel to cool.
4. Break up fried rice balls into small chunks and Nam into small pieces.
5. Season with fish sauce and lime juice and add sliced ginger, toasted peanut, red pepper and scallion.
6. Serve with any fresh veggies. I prfer fresh chaplu leaves, cilantro or lettuce.
Yesterday I started making some pasta sauce from some nice fresh tomatoes. All ingredients for homemade tomoto sauce are 2 fresh tomatoes, olive oil, then add salt, oregano, sugar, Sriracha sauce to taste. I cooked tomatoes until boiled then blend in the mixer. That’s it. The sauce alone would have been delicious enough. But then I used the tomato sauce with a hint of sri ratcha to make my not-so-famous “Patti’s pasta” dish. What’s in Patti’s Pasta you ask?
Into yesterday’s batch I put fried pork, scrambled egg, onion, carrots, scallion and a little bit of half-half. I served with pasta shells and it was so good. We ate the whole batch ^^
My Thai edible garden did so well this year!
Top left – Thai holy basil which loves sun and moderate amounts of water. Grows well in soil, but not so great in a planter! I need this for my stir fry dishes.
Top right – Thai chilies loves cool weather and sun, but not too much water. Once they start growing it’s like a chili explosion – every day I go and pick a handful. And always need to cut the plant back, or it will crowd out it’s neighbors.
Bottom left – Chaplu little sun and medium water. Don’t see much of this around here, so it’s nice to have a place to get it when I want some.
Bottom right – Thai sweet basil doesn’t need Nuch sun and water. Easy to grow everywhere.
I also have galangal, Thai red basil and more. I’m so lucky the weather here is similar to Thailand so I can grow the herbs and other plants that I want to use for my cooking!
I just made Spicy basil fried rice with beef. I have so much Thai basil growing out back that I need to use it. And since I had rice leftover from yesterday, it seemed like the perfect choice for dinner.
My family loved this dish, and so did I. The beef was the star of this entree, but the basil gave it a wonderful flavor.