Authentic Thai-Isan Cuisine

Total Page:16

File Type:pdf, Size:1020Kb

Authentic Thai-Isan Cuisine cover_hires.pdf 1 16/6/2564 15:49:37 C Authentic Thai-Isan Cuisine M Y CM MY CY An authentic, rounded Isan meal is equipped with various options CMY —not one single dish— K to be enjoyed with friends and families “ at any moment of the day. ” Isan kitchen brings forth traditions, cultural heritage and good health as well as never neglects majestic spices, admired simplicity and fresh products. 18% of gratuity will be added to a party of 6 or more menu01-02_hires.pdf 1 16/6/2564 13:17:16 SOMTUM C M Y ตำไทย + ไขเค็ม 13.- CM Tum Thai Kai Kem MY Peanuts, Long bean, Cherry Tomato, Lime, CY Dried Shrimp, Salted Duck Egg CMY K This menu contains hard-shell crabs ตำไทย 12.- ตำซั่วเดอ 13.- ตำปู - ปลารา 13.- Tum Thai Tum Suo Der Tum Poo - Plara Peanuts, Long Bean, Cherry Tomato, Dried Pork Skin, Rice Vermicelli, Spicy Papaya Salad with Field Crabs, Lime, Dried Shrimp Bean Sprouts, Cherry Tomato, Lime, Long Bean, Cherry Tomato, Lime, Long Bean, Dried Chili, Fermented Thai Eggplants, Fermented Fish Fish (Pla-Ra) Dressing (Pla-Ra) Dressing Spicy Recommended Dish Fermented fish or Plaara (Isan Style) Vegetarian Request menu01-02_hires.pdf 2 16/6/2564 13:17:19 CHINA VIETNAM MYANMAR LAOS ISAN Derived from a Sanskrit word, “Ishan” (north east direction), Isan is a THAILAND commonly used word to describe the beautiful northeastern plateau of Thailand. Bordered by the famous Mekong River, Isan is situat- ed next to Lao People's Democratic Republic and Kingdom of CAMBODIA Cambodia. The region is known and loved for its strong family ties and lively cultures seen in upbeat music, memorable festivals and simple traditional clothing. Noted for their sincere hospitality, Isan people welcome guests with open hearts and fun loving spirits. MALAYSIA INDONESIA SINGAPORE C M Y CM MY CY CMY K ตำปลาทู + ขาวมัน 18.- ตำคอหมูยาง 13.- Tum Pla Too + Kao Mun Tum Kor Moo Yang Thai Macharel Papaya Salad with Coconut Rice Spicy Papaya Salad with Grilled Pork Neck, Chili, Long Bean, Cherry Tomato, Lime ตำมั่ว 14.- ตำมังสวิรัติ 12.- Tum Mua Tum Mangsavirat Isan Style Papaya Salad with ‘Moo Yor’ Pork Sausage and Spicy Vegetarian Papaya Salad with Peanuts, Long Bean, ‘Nam Sod’ Sour Sausage,Fermented Fish (Pla-Ra) Dressing Cherry Tomato, Lime, Soy Sauce Dressing menu03-04_hires.pdf 1 16/6/2564 12:45:06 DEEP-FRIED แหนมสด 10.- หมูยอทอดขอนแกน 10.- Nam Sod Moo Yor Tod Khon Kaen Marinated Raw Pork Sausage Fried Pork Sausage, Sriracha Dip C M Y CM MY CY CMY K หมูแดดเดียว 10.- เนื้อแดดเดียว 11.- Moo Dad Dieo Nue Dad Dieo Sun-Dried Pork with Sriracha Dip Sun-Dried Beef with Sriracha Dip ไสกรอกอีสาน 10.- ออรเดิรฟเดอ / H'orderves Der 15.- Sai Krok Isan Samplers of ‘Nam Sod’ Sour Sausage, ‘Moo Yor Tod Isan-Style Fermented Pork & Rice Sausage, Khon Khaen’ Fried Pork Sausage and ‘Sai Krok Isan’ Peanuts, Fresh Chili, Lime, Ginger, Cilantro Fermented Pork & Rice Sausage Spicy Recommended Dish menu03-04_hires.pdf 2 16/6/2564 12:45:10 สะโพกไกทอดเดอ 12.- Sa Poak Kai Tod Der Der’s Signature Fried Chicken Thigh with C ‘Nam Jim Jaew’ Spicy Dip M Y CM MY CY CMY ISAN DISHES Equally magnificent are Isan dishes. Even though specific to the region, Isan gourmet varieties are ubiqui- K tous in the vast landscape of Thai cuisine. Scrumptious choices such as somtum (papaya salad), sticky rice, hot soups and charcoal grilled meats among many others are mainstays of Thai food. Known for its simple presentations yet layered mixtures of ingredients, Isan kitchen leans towards the spicy side of the taste spectrum while packing in balanced, explosive punches from different but complimentary dishes. It is unique, energizing and simply delicious. ปอเปยะลาบหมู 10.- ลาบทอด / Larb Tod 11.- Por Pia Larb Moo Fried Donut-Shaped Pork Larb, Chili, Red Onion, Spicy Pork Spring Rolls, Home-Made Mayo Dip Coriander, Peanut, Lime menu05-06_hires.pdf 1 16/6/2564 12:51:24 GRILLED C M Y หมู หรือ เนื้อ ปงกะทิสด 15.- / 16.- Moo or Nue Ping Kati Sod CM Grilled Pork or Beef Skewers Glazed with Coconut Milk, MY Served with Coconut Vermicelli, 'Nam Jim Jiew' Spicy Dip CY CMY K เนื้อรองไหเดอ + ขาวจี่ 17.- หมูรองไหเดอ + ขาวจี่ 16.- Nue Rong Hai Der + Khao Ji Moo Rong Hai Der + Khao Ji Grilled Marinated Beef with Coconut Sticky Rice Grilled Marinated Pork with Coconut Sticky Rice Skewers, ‘Nam Jim Jiew’ Spicy Dipp Skewers,‘Nam Jim Jiew’ Spicy Dip Spicy Recommended Dish Fermented fish or Plaara (Isan Style) menu05-06_hires.pdf 2 16/6/2564 12:51:28 SOUP ENTREES ตมแซบกระดูกออน 15.- แกงออมไก 15.- Tom Saab Kradook On Gaeng Om Kai Spicy Pork Cartilage Soup with Mushroom, Basil, Isan- Style Spicy Chicken Herbal Soup with Thai Galangal, Lemongrass, Lime Leaf, Chili, Coriander Eggplants, Roasted Rice Grains, Red Onion, Dills, Lemongrass, Fermented Fish Sauce, Cabbage, C M Y CM MY CY CMY K ซุปเปอรปกไก 14.- Super Peek Kai Super Spicy Chicken Wing Soup ตมโคลงปลายาง 16.- Tom Klong Pla Yang Spicy Herbal Fish Soup, Grilled Fish, Mushroom, Smoked Lemongrass, Galangal, Lime Leaf, Tamarind Juice, Cilantro, Dried Chili ISAN CUISINE Without Isan cuisine, Thai gastronomic adventure would แกงเห็ดอีสานเดินดง 15.- not be what it is today. As in Thai tradition, Isaneating Gaeng Hed Isan Deun Dong culture is also of shared dish style where different types of Mixed Mushrooms, Lemongrass, Yanang Leaf Extract, dishes, placed in the middle of the table, are shared Pumpkin, Sweet Basil, Fermented Fish Sauce throughout the meal, allowing wider varieties and ultimately greater satisfactions. For Thais, an authentic, rounded Isan meal is equipped with various options—not one single dish—to be enjoyed with friends and families at any moment of the day. Even when dining alone, the sensible portions of Isan dishes allow multiple plates to be savored. menu07-08_hires.pdf 1 16/6/2564 12:54:33 LARB/SPICY SALAD ลาบหมู 13.- ลาบปลายาง 16.- Larb Moo Larb Pla Yang Spicy Minced Pork Salad, Shallots, Scallions, Grilled Minced Tilapia Salad with Roasted Rice Grains, Cilantro, Mints, Roasted Rice Grains Shallots, Galangal, Scallions, Cilantro, Mints, Puffed Rice C M Y CM MY CY CMY K ลาบเปด 14.- ซุปหนอไม 14.- Larb Ped Soop Nor Mai Minced Duck Salad with Shallots, Scallions, Spicy Herbal Bamboo Shoot Salad with Young Grass Cilantro, Fried Duck Skin, Roasted Rice Grains Root Juice, Fermented Fish Dressing น้ำตกหมู 13.- น้ำตกเนื้อ 14.- Nam Tok Moo Nam Tok Nue Grilled Pork Spicy Salad, Chili, Lime, Roasted Rice Grains Grilled Beef Spicy Salad, Chili, Lime, Roasted Rice Grains Spicy Recommended Dish Fermented fish or Plaara (Isan Style) Vegetarian Request menu07-08_hires.pdf 2 16/6/2564 12:54:37 Usually accompanied by sticky rice, the numbers of Isan dishes are impossible to count, but somtum has always been a top choice, and it comes with countless varieties from fermented crabs to noodle infused kind. One of the most popular combinations include any kind of somtum, grilled chicken, larb moo, hot soup and sticky rice. Once enjoyed by hands in the old days, now Isan cuisine utilizes spoons and forks for modern day convenience. C M Y CM MY CY CMY K กุงแชน้ำปลา 16.- ตับหวาน 14.- Goong Chae Nam Pla Tub Waan Thai-Styled Spicy Prawn Sashimi Spicy Medium Rare Pork Liver Salad, Shallots, Scallions, Cilantro, Roasted Rice Grains กอยกุง 15.- ลาบเห็ดขาวคั่ว 12.- Koi Goong Larb Hed Kao Kuo Spicy Soft- Boiled Prawn Salad Spicy Minced Mushroom Salad, Shallots, Scallions, Cilantro, Mints, Roasted Rice Grains Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. menu09-10_hires.pdf 1 23/6/2564 10:47:49 CENTRAL THAI SELECTIONS RICE & NOODLES ขาวผัด Shrimp / Beef / Vegetable 15.- ขาวผัดกระเพรา Vegetable / Pork 14.- Khao Pad Crab Meat 18.- Khao Pad Kraprao Shrimp / Beef 15.- Fried Rice with Shrimp or Crab Meat, Eggs, Spicy Basil Fried Rice, Egg Sunny Side Up Carrots, Scallions C M Y CM MY CY CMY K ขาวผัดน้ำพริกเผาปลาสลิด 15.- ขาวผัดสวนเห็ด 13.- Khao Pad Nam Prik Pao Pla Sa Lid Vegetarian Fried Rice Spicy Chili Paste Fried Rice with Fried Rice with An Assortment of Mushrooms Crispy Leaf Fish, Salted Egg ขาวหมู/เนื้อทอดกระเทียมพริกไทย Pork 14.- ผัดซีอิ๋ว Pork/ Vegetables 15.- Khao Kratiem Prik Thai Beef 15.- Pad See Eiw Seafood/ Shrimp/ Beef 16.- Fried Garlic Sauce Over Jasmine Rice, Egg Sunny Side Up Stir-Fried Flat Rice Noodles, Eggs, Chinese Broccoli, Soy Bean Paste Spicy Recommended Dish Vegetarian Request menu09-10_hires.pdf 2 23/6/2564 10:47:53 ผัดไท Pork /Shrimp / Beef 16.- ขาวคลุกกะป 15.- C Pad Thai Crab Meat 18.- Khao Klook Ka Pi M Spicy Rice Noodles, Eggs, Chives, Bean Sprouts Jasmine Rice Seasoned with Fermented Shrimp Y Paste, Shredded Thai Omelet, Barbecued Pork, CM Green Mango MY CY CMY K ผัดขี้เมา Pork/ Vegetables 15.- สุกี้ยากี้ทะเลผัดแหงสูตรพิเศษของเชฟ 16.- Pad Ki Mao Seafood/ Beef/ Shrimp 16.- Chef's Signature Wok-fried Seafood Suki Spicy Flat Rice Noodles, Bell Peppers, Wok-Fried Rice Vermicelli with Shrimp, Calamari, Long Beans, Chili, Basil Mushrooms, Vegetables, Chef’s Signature Suki Sauce menu11-12_hires.pdf 1 16/6/2564 13:10:10 CENTRAL THAI SELECTIONS SPICY SALAD ยำหมูยอ 12.- Yum Moo Yaw Vietnamese Pork Sausage , Spicy Chili-Lime Dressing C M Y CM MY CY CMY K ยำกุงยาง 15.- Yum Goong Yang ยำปลาสลิดทอดกรอบ 14.- Grilled Prawns, Cucumber, Shallots, Yum Crispy Leaf Fish Tomatoes, Spicy Chili-Lime Dressing Crispy Leaf Fish, Spicy Herb Dressing ยำเห็ดยางพริกหวาน 12.- ยำตะไคร-ซารดีน 12.- Yum Hed Yang Prik Waan Yum Tra Krai Sardine Grilled Eringii Mushrooms, Bell Peppers Canned Sardine, Lemongrass, Light Spicy Dressing Tomato Sauce, Thai Herbs, Chili Spicy Recommended Dish Vegetarian Request menu11-12_hires.pdf 2 16/6/2564
Recommended publications
  • De Top Van Beste Eetervaringen Ter Wereld
    LONELY PLANET ULTIEME CULIBESTEMMINGEN ULTIEME WAAR VIND JE DE MEEST ULTIEME CULINAIRE ERVARINGEN TER WERELD? AAN DE TASMAANSE KUST WAAR JE HEERLIJK OESTERS KUNT SLURPEN? ZET JE IN TEXAS JE TANDEN IN ZACHTGEGAARDE RUNDERBORSTSTUK? GA JE JE TE BUITEN AAN PITTIGE KIP PIRI PIRI IN MOZAMBIQUE? OF BEZOEK JE NAPELS VOOR DE BESTE PIZZA MARGHERITA? WE VROEGEN HET AAN TOPCHEFS, CULINAIR JOURNALISTEN EN ULTIEME ONZE EIGEN FOODBELUSTE EXPERTS. EN DIT IS HET RESULTAAT. LONELY PLANETS NIET TE MISSEN, ABSOLUTE TOP 500 VAN BÉSTE EETERVARINGEN TER WERELD. KIJK, GENIET EN GA PROEVEN! CULIBESTEMMINGEN ISBN 9789021570679 NUR 500/440 9 789021 570679 KOSMOS UITGEVERS WWW.KOSMOSUITGEVERS.NL UTRECHT/ANTWERPEN DE TOP VAN BESTE EETERVARINGEN TER WERELD Inleiding Met moeite baan je je een weg naar de bar en zodra je de kans krijgt bestel je: ‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí. ¡Gracias!’ Algauw verschijnt er een bordje met je eerste pintxo en een glas sprankelende Baskische wijn. ¡Salud! Welkom in San Sebastián in Spanje, een van de mooiste wereldsteden, die absoluut een culinaire verkenning verdient. De oude stad van San Sebastián ligt tussen de Bahía de le Concha en de rivier die door de stad stroomt. Overal in de nauwe straatjes zie je pintxo- bars die elk hun eigen specialiteit van deze Baskische hapjes serveren. In Bar Txepetxa aan C/Pescadería is ansjovis een vast onderdeel. Een paar deuren verder in Nestor krijg je vleestomaten salade met enkel wat olijfolie en zout, of tortilla; deze snack is zo populair dat je bij je bestelling je naam moet opgeven.
    [Show full text]
  • 20 13 Trend Insight Report
    20 TREND INSIGHT July 13 REPORT SRIRACHA BY THE NUMBERS According to Gourmet Food, Sriracha is a hot chili sauce named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand. The general recipe for sriracha includes ground chiles, vinegar, garlic, sugar, and salt, and was first developed to serve with seafood. In the US, the Huy Fong brand is the best known sriracha chili sauce available. Thicker and less sweet than a typical Thai sriracha, it makes an excellent multi- purpose condiment. Globally, sriracha is commonly used as a condiment served with fresh fish, seafood, grilled meats and tofu dishes. In North America, sriracha is used as an ingredient to add flavor to a wide range of food products. It is also mixed into dipping sauces, spreads, marinades and vinaigrettes. Sriracha in the Media While perusing Pinterest, sriracha pins were spotted with a good variety of food and beverage recipes—from the ultimate sriracha burger and stir-fried sriracha shrimp to more thirst quenching beverages like the strawberry sriracha margarita, sriracha bloody mary and a sriracha-lada cocktail. A quick Twitter search provides tweets mentioning sriracha as “amazingly spicy” as well as mentions of “sriracha will rock your world.” Tweets also include recipes for a variety of offerings including: BBQ chicken wings, egg sandwiches, oatmeal, gravy and guacamole including sriracha. One tweet by Allrecipes.com even includes a grilled tofu skewers with a sriracha sauce recipe for “#MeatlessMondays.” On Food.com more than 303 recipes appear if you search for sriracha. Recipe examples include primarily sauces and chicken, but other recipes include soups, noodles, brussel sprouts, and breads.
    [Show full text]
  • Mamweb: Regional Styles of Thai Cuisine
    Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season.
    [Show full text]
  • MYANMAR POCKET GUIDE Hotline
    Hotline: +95 9976535660 Bagan hello@trailsofindochina.com www.trailsofindochina.com MYANMAR POCKET GUIDE TRAILS OF INDOCHINA BAGAN 2 A glimpse back in time to the ancient Burmese Kingdom Situated on the plains next to the Ayeyarwaddy River, this ancient city is dotted with thousands of age-old stupas and temples from different eras, making it one of the most remarkable archaeological sites in Asia. The breathtaking views of the brick temples, against the backdrop of expansive plains, are unforgettable Bagan was the first capital of the Burmese Empire, between the 11th and 13th centuries. During this time there were over 10,000 Buddhist temples, pagodas and monasteries that populated the expansive plains of the ancient kingdom. TRAILS OF INDOCHINA BAGAN 2 Places To Eat Must-Try Local Foods Dine like Burmese royalty in Bagan. Traditions from the ancient kingdom live on in the city’s cuisine. Try the flavours of the local food in an authentic Myanmar atmosphere. PARATHA Indian-style flatbread typically eaten with curries BURMESE SALADS A variety of different salads varying from tofu to, tea leaf, and tomato and cabbage STICKY RICE Sticky rice typically served with shredded coconut BURMESE THALI MOHINGA A round platter serving Rice noodle and fish various dishes including soup, typically eaten for chutneys, beans and curries breakfast TRAILS OF INDOCHINA BAGAN 4 MYANMAR INTERNATIONAL DINING DINING Pricing Reference: $ - Inexpensive $$ - Moderate $$$ - Expensive Sunset Garden $$ This appropriately named and charming restaurant boasts Eden B.B.B $$$ a landscaped garden, stunning views, a cool breeze and This beautifully furnished restaurant offers a choice of mouth-watering food.
    [Show full text]
  • Monday, 4/19 Tuesday, 4/20 Wednesday, 4/21 Thursday, 4/22
    Monday, 4/19 Tuesday, 4/20 Wednesday, 4/21 Thursday, 4/22 Breakfast Breakfast Breakfast Breakfast Bagels & Cream Cheese (Regular, Vegan) Bagels & Cream Cheese (Regular, Vegan) Bagels & Cream Cheese (Regular, Vegan) Bagels & Cream Cheese (Regular, Vegan) Breakfast Burrito Breakfast Sandwich (Crossaint) Breakfast Quesadilla Breakfast Sandwich (English Muffin) Fruit Cup Fruit Cup Fruit Cup Fruit Cup Whole Fruit Whole Fruit Whole Fruit Whole Fruit Assorted Pastries Assorted Pastries Assorted Pastries Assorted Pastries Lunch Lunch Lunch Lunch Classic Chicken BLT w. avocado aioli Chicago-style Hot Dog (all Beef) Italian Stromboli W/ Marinara Sauce Banh Mi Burger (V) Tempeh BLT w. avocado aioli (V) Chicago-style Tofu Pup (V) Stromboli W/ Marinara Sauce (V)Banh Mi Tofu Pup Waffle Fries Mac-n-cheese Fried Clams w. tartar sauce Fried spring rolls Housemade BBQ chips Vegan Mac-n-cheese French Fries Burmese Noodle Salad Vegan Broccoli Salad (V) Classic Coleslaw Caprese Salad w/ Balsamic Glaze Sweet Potato Fries Pasta Salad French Fries Roasted Oregano Cauliflower Broccoli Garden Salad Garden salad Spicy Cucumber Salad w. Fried shallots Dinner Dinner Dinner Dinner Classic Beef Lasagna Miso-glazed Local Cod Filipino Adobo Chicken Pork Kielbasa Vegan Veggie Lasagna (V) Miso Glazed Tofu Vegan Pancit noodles w. Crispy Tofu Vegan Kielbasa Garlic Parmesan Chicken Wings Sauteed Edamame & Vegetables Sticky Rice Potato pierogis Rosemary Polenta Sesame Soba Noodles French Fries Vegan Halushki (sauteed Cabbage & Noodles) Balsamic-glazed root veggies Brown Rice
    [Show full text]
  • Rice Option for All Dishes 1
    Rice Option for all Dishes 1. Rice option for all dishes: ข ้าวสวยหรือข ้าวกล้อง Jasmine 30 Red Rice Khao Klong 30 Dishes exclude rice so you can order which rice you prefer and how many portions (ราคาอาหารทุกรายการไม่รวมข ้าว) Thai Appetisers 2. Por Pia Tod - Deep-fried spring rolls (ปอเปี� ยะทอดไสผัก้ , ก ุ ้ง ) V vegetables 110 shrimp 145 3. Chicken Satay (ไก่สะเต๊ะ) 115 served with peanut sauce and cucumber in sweet vinegar 4. Gai Tod Klua (ไก่ทอดเกลือ) 130 Crispy fried chicken wings marinated with salt 5. Tod Mun Phuak (ทอดมันเผือกใสเนื�อปู่ ) 130 Golden taro and crabmeat pasty with special sauce New 6. Sai Krok Isan (ไสกรอกอีสาน้ ) 135 Pork and rice sausage, North-Eastern style 7. Tod Man Pla Kray (ทอดมันปลากราย) 135 New Deep-fried fishcakes served with sweet and sour sauce 8. Tung Tong (ถุงทอง) 95 Deep-fried pork wontons served with plum sauce New 9. Moo or Nuea Daed Diew (หมูแดดเดียว,เนื�อแดดเดียว) Deep-fried pork served with chilli sauce 125 Deep-fried beef served with chilli sauce 165 9 6 8 4 Dishes marked with a Chili can be ordered with 1 Mild 2 Medium 3 Hot spicy levels. … Dishes marked as HOT are already prepared to one Hot level only … V = Vegetarian. All dishes GLUTEN FREE unless mentioned. We use 100% Organic Eggs. Outlet hours: Salas 7am-10:30pm, Churchill Bar 11am-11pm, Verandah Mon-Thu 11am-2pm/5pm-9:30pm, Fri-Sun 11am-9:30pm. Thai Cuisine last orders 9:30pm Last orders for Thai Cuisine - 9:30pm (online e-MENUS @ www.britishclubbangkok.org) Thai Spicy & Tangy Salads 10.
    [Show full text]
  • The Giant and the Bird with My Trembling Fingers, Only to Get Bright White Curd Rice, Savoury Brown It Stuck Midway
    my age for an Indian, with my messy Indian style, possibly Tamilian. Wenlin Tan • Chiang Mai, Thailand short hair, older-than-marriageable-age Moments later, dabba tins rattle, look and shabby Western clothing. releasing whiffs of heaven in the I cover my body with a hairy blanket compartment. The mother lays out and try to close the privacy curtains two newspaper parcels that reveal The Giant and the Bird with my trembling fingers, only to get bright white curd rice, savoury brown it stuck midway. The boys take delight dosas, white idlis and tamarind rice. in my state as they whisper and break Aromas of masalas from a drumstick out in bouts of laughter. My fist closes sambhar broth further infuse the tangy A swarm of Chinese tourists clusters from Burma, has now been overrun by around my om pendant in an attempt air. With her every fist rotation, I look around the small space in front of the vacationists armed with selfie sticks. A to muster a little courage. on in nostalgia; the parents feed their red brick wall directly opposite me, at firm tap on my shoulder rouses me out ‘Rascals, stop it! Immediately!’ children lovingly, just as my own used to the T-junction where Ratchadamnoen of my daydream. My gaze floats up to A strong female voice surprises me. with khakras, gathiyas and homemade Road meets Tha Phae Road. Each meet a pair of porcelain blue eyes, at I was so focused on the boys that theplas. These are well-known Gujarati tourist is determined to get a selfie least two heads above mine.
    [Show full text]
  • Wacs Focus Best of the Best Five Continents Congress This Time and Young Talents in First Year Daejeon 2012 for Asia TRUE TASTE
    WIssue 05 orldOfficial Magazine Of the WOchefsrld assOciatiOn Of chefs sOcieties Anno 2012 January - June competitions Education Wacs Focus Best of the Best Five continents Congress This time and Young Talents in First Year Daejeon 2012 for Asia TRUE TASTE. GLOBAL EXPERTISE. Products developed by our chefs to deliver made-from-scratch taste. Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience. True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities. True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes. True Inspiration Chef-developed, on-trend flavors that take your menu, and your signature dishes, to the next level. PROUD SPONSOR OF THE HANS BUESCHKENS JUNIOR CHEFS CHALLENGE AS WELL AS THE TRAIN THE TRAINER PROGRAM REPRESENTED IN AUSTRALIA P CANADA P COLOMBIA P COSTA RICA P HONG KONG P INDIA P MALAYSIA P MEXICO P MIDDLE EAST P SINGAPORE P SPAIN SAUCES BASES COATINGS SEASONINGS BLEED: 446mm x 296mm TRIM: 440mm x 290mm LIVE: 420mm x 270mm TRUE TASTE. GLOBAL EXPERTISE. Products developed by our chefs to deliver made-from-scratch taste. Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience. True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities. True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes.
    [Show full text]
  • The Thai Tabletop and Its Condiments Depending on the Dishes Offered
    The Thai Tabletop and Its Condiments Depending on the dishes offered by a restaurant, there will be a specific selection of condiments available on the table. It's is a given that Thais customize their food before they eat it. Some of my Thai friends are heavy with the sugar shaker, some add a splash of Maggi or soy sauce, some prefer the sour heat of chiles and lime or vinegar, but it is with a dish of noodles that Thais really express themselves through their condiment selections. Every Thai has a personal ritual that they go through by adding these condiments in varying ratios to their noodles, and the noodle cook does not take offense in the slightest. In every noodle establishment, whether it is a full-blown restaurant, a shophouse café, a boat vendor, or a street vendor you will find khreuang puang : literally ‘circle of spices'. It's a reference to the standard condiments on the Thai table, especially where noodles are served: naam plaa (fish sauce), phrik pom (chile powder), phrik dong (chile slices in vinegar), and white sugar. The purpose of these condiments is to provide options for diners to modify their food as they wish, following the basic flavor profile of Thai cuisine: hot and sour, hot and salty, hot, and sweet (especially in the Central region). These four condiments are usually held in some sort of caddy, so that they can easily be passed around the table by diners. It's not unusual for them to be covered by a tightly-woven plastic mesh bowl turned upside-down, to exclude flying insects.
    [Show full text]
  • INDIA JONES Grand Platter Korean Set Meal
    INDIA JONES Grand Platter (Minimum order for two) 3250 per person APPETISER PLATTER steamed prawn in prik nam pla, chicken satay, chicken and prawn sui mai, fresh Vietnamese rice pa- per rolls with prawn and chicken, Singapore popiah, traditional raw papaya salad Tom Kha Phak vegetable soup with coconut milk or Tom Yam Kai spicy Thai soup with chicken MAIN COURSE PLATTER vegetable green curry, wok fried prawns with seafood sauce, grouper with celery and spring onion, sliced barbecued pork, chicken with chili and ginger, wok fried vegetables in black pepper sauce, Singapore noodles and steamed bread Your choice of sliced fresh fruit or ice cream Korean Set Meal (for lunch only) 2900 DAK DORI TANG stewed farm raised chicken with, leeks, shitake and carrots, essence of ginger, garlic and fresh chilies DO MI JIM steamed red snapper served with sweet soy sauce DEAJI BUL GOGI barbequed pork with chili, sesame seed oil and spring onion All the above main courses will be accompanied with kimchi, namuls, piccata, sticky rice, spinach, cuttle fish and tofu broth and sliced fresh fruits Spicy, (V) Vegetarian preparation, Denotes light and healthy. Should you be allergic to any ingredient please bring it to the attention of the server. Above prices exclude 18% Goods and Services Tax. All our food is cooked in refined vegetable oil or butter. We levy no service charge. 01/08/18 Appetisers EDAMAME (V) : 189 Japan 995 young soy beans lightly salted or with Japanese seven spices CRISP CORN KERNELS (V) China 995 batter fried corn kernels tossed in ‘salt
    [Show full text]
  • Bubble Waffles a Popular Treat from Hong Kong, Bubble Waffles Are Also Called Eggettes Or Egg Puffs
    News and trends for January – and a chance to join the Good Food team! edited by ELAINE STOCKS INTRODUCING Bubble waffles A popular treat from Hong Kong, bubble waffles are also called eggettes or egg puffs. The waffle batter is cooked in a special mould, and the honeycomb-like structure results in crispy edges and soft, chewy ‘bubbles’. A little custard powder is added to the batter to make them taste sweeter. Why we're eating them now Although they were originally served plain, bubble waffles became popular in Europe as people started to experiment with increasingly decadent toppings. Wrapped around inventive ice cream flavours or piled elainestocks @ high with sweets and chocolate sauce, they're Instagram gold. Where to buy the mould Follow Elaine Follow We used Nordic Ware’s cast-iron egg | waffle pan (£65.95,divertimenti.co.uk ), which gives impressive results (but isn’t suitable for induction hobs). You FAYE WEARS WEARS FAYE can find other cheaper moulds at amazon.co.uk. Styling Where to find them Bubble Wrap Waffle in London's Soho (bubblewrapwaffle.com) has been SAL HENLEY | | HENLEY SAL pioneering the trend while Nosteagia in Shoreditch (nosteagia.com) serves them alongside bubble tea. At Bubble Food styling Food Cha in Newcastle (bubble-cha.com) they come with a choice of indulgent toppings and frozen yogurt. WILL HEAP | | HEAP WILL Sophie Godwin Photograph Photograph Turn the page for our recipe 4 JANUARY 2017 bbcgoodfood.com 7 update Books for Bubble waffles cooks COCKTAIL HOUR SERVES 2 PREP 5 mins This is Gluten plus 1 hr
    [Show full text]
  • Global Market, June 17-18, 2010, BITEC, Bangkok, THAILAND
    Food Innovation Asia Conference 2010: Indigenous Food Research and Development to Global Market, June 17-18, 2010, BITEC, Bangkok, THAILAND FOOD INNOVATION ASIA CONFERENCE 2010 “INDIGENOUS FOOD RESEARCH AND DEVELOPMENT TO GLOBAL MARKET” KEYNOTE SPEAKERS 1 Food Innovation Asia Conference 2010: Indigenous Food Research and Development to Global Market, June 17-18, 2010, BITEC, Bangkok, THAILAND In Developing Indigenous Anti-aging Formulae in Taiwan James Swi-Bea Wu National Pingtung University, Taiwan ABSTACT The development of anti-aging formulae is an important task for health food industry. Certified anti-dementia or skin-care products are scarce on the market. There is tremendous demand from the consumer for these products once they are successfully developed. A projected entitled “Developing anti-aging formulae from therapeutical materials and food processing products” is therefore being carried out. The raw materials used in the experiments are those domestic food materials from plant origins, by-products in food processing and the officially approved therapeutic food materials which are supported by literatures or pre-tests to have the possibility being functional. The purpose of the project is to develop functional formulae for the counteraction against vascular dementia, Alzheimer’s disease or skin-aging. The product will preferably be in the similar configuration as a common food. However, products in capsules or tablets are also acceptable if necessary. The first phase is “Screening for Anti-aging Materials and their Components in Cell Models.” It is primarily the extraction, refining, and purification for the functional components, followed by cell study. The second phase is “Reconfirmation of the Anti-aging Components in Animal Models or 3D Human Skin Model.” It is to reconfirm the function of those active components picked up in the first phase using animal models or an equivalent.
    [Show full text]