DOCSLIB.ORG

Starter & Soup

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Starter & Soup STARTER & SOUP Roti Jala Serunding Ayam RM 38 Net crepes with chicken floss, chicken curry dip Otak-Otak Kerabu Mangga RM 38 Grilled fish pate in coconut leaf, mango salad Tauhu Sumbat RM 38 Vegetable stuffed tofu, peanut sauce Yam Som O Poo Krob RM 38 Thai ‘Nakornchaisri’ pomelo salad, shallot, dried coconut, ground peanut, crispy crab meat Som Tam Thai Khai Khem RM 38 Green papaya salad ‘Chai Ya’, salted egg dry shrimps, peanuts, yard long bean, tomato, tamarind juice Nearr Naam Tok RM 40 Thai beef salad marinated with shallots, mint leaves, roasted rice, chili powder, North-Eastern style sauce Goong Sarong RM 40 Deep-fried crispy prawn, pineapple chili sauce Pasembur RM 35 Beansprouts, turnips, cucumber, prawn fritters, bean curd, egg, peanut sauce Popiah Basah RM 35 Wet spring rolls with shrimps and vegetables Aneka Kerabu RM 35 Malay spicy tossed banana heart salad, fern salad, anchovy salad, cockle salad Satay RM 35 Skewered chicken or beef, steamed rice cake, red onion, cucumber, tangy peanut sauce Sup Ekor RM 38 Beef oxtail broth with tomato and celery Sup Wonton RM 38 Chicken dumpling with aromatic chicken broth Tom Yum Goong RM 38 Clear hot and sour soup of white sea prawns, lemongrass, Kaffir lime leaves, galangal, straw mushrooms All prices are in Malaysian Ringgit 1 May 2020 MAIN COURSE Kari Laksa Udang Galah RM 68 Freshwater prawn curry laksa Kari Ayam Kapitan RM 58 Peranakan thick chicken curry, turmeric glutinous rice Nasi Kandar Kambing Kurma RM 58 Lamb shank korma, pickled pineapple, papadom, boiled egg, turmeric, shallot, basmati rice Ikan Bakar RM 58 Roasted fish in banana leave, tangy sambal Daging Rendang RM 58 Slow-braised beef in coconut gravy, jasmine rice, raw pickle, papadom Char Kway Teow RM 45 Wok-fried rice noodle, tiger prawn, crab claw, duck egg, beansprouts, chives Kaeng Khiew Waan Gai RM 55 Chicken in green curry with peas, eggplant and sweet basil Gaeng Massaman Nearr RM 55 Massaman curry with sweet potato and beef Khao Soi Hed RM 45 Curry with turmeric & assorted mushrooms, rice noodles, pickled veggies, shalots, crispy yellow noodles Pla Kua Prik Smunprai RM 55 Deep-fried seabass, crispy Thai herb, bird eyes chili, garlic sauce Gang Phed Ped Yang RM 55 Roasted duck cooked in red curry with coconut milk, pineapple, lychee, grapes and kaffir lime leaves Phad Thai Goong RM 45 Wok-fried Chantaburi rice noodles, prawns, green chives, bean sprouts, peanut, tamarind sauce SIGNATURE DISHES CONTAINS NUTS VEGETARIAN SPICY CONTAINS DAIRY VEGETARIAN OPTION AVAILABLE UPON REQUEST ALL PRICES ARE IN MALAYSIAN RINGGIT PLEASE INFORM US OF ANY DIETARY REQUIREMENTS, RESTRICTIONS OR ALLERGIES 30/11/20191 May 2020 DESSERT & DRINKS Ais Batu Campur RM 25 Malaysia favourite shaved ice, red bean, creamy corn, grasss jelly, attap seed, syrup, ice cream Bubur Pulut Hitam RM 25 Black glutinuous rice porridge Pisang Goreng RM 25 Battered-fried bananas, palm sugar Aneka Kuih Muih RM 25 Assorted local sweet treats Kao Niew Mamuang RM 25 Mango sticky rice, coconut ice cream Tab Tim Krab RM 25 Red rubies in syrup, jackfruit, coconut granita Local Favourites Hot Teh Tarik RM 12 Hot Teh Tarik Halia RM 12 Hot Thai Green Tea RM 12 Iced Teh Tarik RM 15 Iced Thai Green Tea RM 17 Coffee Black Coffee /Americano / Cappucino RM 15 L a t t e / M a c c h i a t o / M o c h a / E s p r e s s o Double Espresso / Iced Coffee RM 19 Irish Coffee RM 45 Dilmah T-Series RM 15 Brilliant Breakfast The Original Earl Grey Single Estate Darjeeling Sencha Green Tea Extra Special Green Tea with Jasmine Flowers Pure Peppermint Leaves Pure Chamomile Flowers All prices are in Malaysian Ringgit 1 May 2020.
Load more

Recommended publications
  • Noodles & Fried Rice
    While You Choose STIR FRY ALL SERVED WITH JASMINE RICE Thai Prawn Crackers 3 Thailand in a Bite 8 With a sweet chilli dip. Miang Kham Thai Garlic and Black Pepper Chilli & Thai Basil Pad Kratiem Prik Thai Kao Rad Pad Kra Prao A must-try Thai classic, perfect for two! Black pepper sauce, onion, peppers, carrots, Stir-fried fresh chilli, garlic, onions, Hot Beef Strips 6 Lettuce and delicious filling pots - spring onion and crispy garlic. green beans and Thai basil. Nua Daet Diaw crispy salmon, red onion, lime, peanuts, JOEY DOESN'T SHARE FOOD, | Chicken 12 | Beef 13.5 Prawn 14.5 Beef 13.5 With sriracha dipping sauce. ginger, chillies and a palm sugar dressing. BUT TRY STOPPING US! Pork Belly 13.5 | Chicken 12.5 Chicken with Cashew Nuts 12 Red Pork Belly 13.5 Gai Pad Met Mamuang Himmapan Moo Prik King Crispy chicken, cashew nuts, onions, Pork belly, green beans, lime leaf, Add a sharing platter mushrooms, peppers, roasted red chilli sauce fresh chillies and red curry sauce. from £12 for two and topped with crispy chilli. Tofu option available 10.5 Prawn 14 | Tofu 11 SHARING STARTERS 16 per person Chilli Roast Duck 13.5 (minimum of two people ordering) Plant-Based Chicken 12 (minimum of two people ordering) Ped Pad Prik Pao Wok-fried with mushrooms, Sweet and Sour Chicken 10.5 peppers and onions. CAN’T DECIDE? MIX IT UP! Bangkok Street Platter Pad Prew Waan Phuket Jay Platter Seafood in Aromatic Spices 13 Chicken satay, prawn toast, steamed Sweetcorn cakes, vegetable spring rolls, Choose a curry, stir-fry and noodle dish from the below options, you'll also get a side of jasmine rice.
    [Show full text]
  • Entree Beverages
    Beverages Entree HOT MOCKTAIL • MyRasa Platter $ 20 A combo set of chicken & beef satay, tauhu sumbat, fragrant coconut rice, $ 4.5 • Longing for Longan $ 7 roti canai served with beef rendang and an apam balik Muar for dessert. • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 $ 4.5 • Rambutan Rocks $ 12 • Milo rambutan, coconut jelly and rose syrup • Kerabu Apple • Teh O $ 3.5 Crisp green apple salad tossed in mild sweet and sour dressing served with deep • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly fried chicken. • Tropical Crush $ 7 pineapple, orange and lime zest • Beef Noodle Salad $ 12 COLD • Coconut Craze $ 7 Noodle salad tossed in mild sweet and sour dressing served with marinated beef. coconut juice and pulp, with milk and vanilla ice cream • 3 Layered Tea $ 6 • Satay $ 10 black tea layered with palm sugar and evaporated milk Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 6 • Tauhu Sumbat $ 10 • Soya Bean Cincau $5.5 • Apple Juice soya bean milk served with grass jelly • Orange Juice $ 6 A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. $ 5 • Carrot Juice $ 6 • iceTeh lemon O Ais tea Limau • Watermelon Juice $ 6 • Spring Rolls $ 6.5 $ 5 Vegetables wrapped in popia skin. (4 pieces) • freshAir Kelapa coconut juice Muda with pulp $ 5 • Sirap Bandung Muar rose syrup with milk and cream soda • Samosa $ 6.5 COFFEE $ 5 Curry potato wrapped in popia skin.
    [Show full text]
  • Thai Street Food Bangkok in the Heart of Lakewood
    Thai Street Food Bangkok in the Heart of Lakewood 216-226-4890 13415 Madison Ave Lakewood, OH 44107 Starters Soups North-East Sausage $6 Tom Yum $4.50 Pork sausage stuffed with rice, spices, and herbs. Famous Thai’s spicy and sour soup with lemongrass, mushroom, chili, cilantro, and your choice of shrimp Spring Rolls $5 or tofu. Vegan crispy roll stuffed with vegetables, served with homemade sour and sweet sauce. Tom Kha $4.50 Thai Egg Rolls $5 Mild coconut milk soup with a touch of chili, galangal, Crispy egg roll stuffed with vegetables and minced lemongrass, and your choice of chicken or tofu. pork served with homemade sour and sweet sauce. Pot Stickers $6 Steamed chicken dumpling served with ginger sauce. Rice Dish Fried Meatball on a Stick $5 Served with sweet and spicy sauce. Kao Pad Chicken Satay $7.95 Fried rice with your choice of meat, egg, Chinese Char-grilled curried chicken skewers, served with broccoli and sweet onion. (Basic, but delicious) Homemade warm peanut sauce and spicy pickled Chicken or Tofu $8.95 Beef $9.95 cucumber relish. Shrimp $10.95 Kra Praow Our most popular street dish. Your choice of meat, with fresh basil, chili, and garlic. Served with jasmine rice and fried egg. (Cleveland’s favorite) Chicken or Tofu $10.95 Beef $11.95 Shrimp $12.95 Seafood $14.95 Noodles Thai Curry Street Noodle Soup Red Curry Street noodle soup with bean sprouts, cilantro, and Spicy Red curry in coconut milk with carrot, sliced your choice of meat bamboo, and basil. Chicken or Tofu $8.95 Beef $9.95 Yen Ta Fo (Pink Soup) $10.95 Green Curry Fresh rice noodles with homemade fermented bean Hot Green curry in coconut milk with sliced bamboo, curd sauce, and Seafood noodle soup.
    [Show full text]
  • Thaikhun Aberdeen Restaurant Week Lunch £10 2 Courses Dinner £20 3 Courses Starters GRILLED PORK SKEWERS Moo Ping Pork
    Thaikhun Aberdeen Restaurant Week Lunch £10 2 courses Dinner £20 3 courses Starters GRILLED PORK SKEWERS Moo Ping Pork marinated with coconut milk, coriander, garlic, palm sugar and oyster sauce. Served with spicy jaew sauce. PORK & PRAWN STEAMED DUMPLINGS Ka Nom Jeeb An age-old Chinese import, dumplings are a real street food favourite in Yaowarat, Thailand DEEP FRIED SPRING ROLLS (V) Por Pia Tod Hand-rolled crispy spring rolls filled with carrot, cabbage, taro and vermicelli. Served with sweet chilli sauce. Mains PAD THAI Choose from Chicken or Tofu (V) Kim’s own famous recipe of Thai rice noodles, stir-fried with egg, spring onions, sweet turnip, bean sprouts, tofu, peanuts and vegetables in a tamarind sauce. CHICKEN WITH CASHEW NUTS (1 chilli) Choose from Chicken or Tofu (V) Gai Pad Met Mamuang Himmapan Crispy chicken with cashew nuts, onions, mushrooms and peppers with a roasted red chilli sauce and topped with crispy chilli. Served with jasmine rice. THAI GREEN CURRY (2 chilli) Choose from Chicken or Tofu (V) Geang Kiew Wan Our original recipe curry with coconut milk, courgettes and beans garnished with sweet basil and chillies. Served with jasmine rice. BARBEQUED PORK ON RICE Khao Moo Daeng Moo Grob Barbecued pork and roasted pork belly, on a bed of steamed rice with a boiled egg, sweet soy and barbecue sauce. Desserts CLEMENTINE TART With a chocolate pastry base and matcha green tea ice cream. ICE CREAM & SORBET Please ask your server for today’s choices. CHOCOLATE FUDGE CAKE Served with chocolate chilli ice cream. All of our dishes are prepared in a kitchen where nuts, gluten and other allergens are present, therefore we cannot guarantee that any dish is completely free from allergens due to the risk of cross-contamination.
    [Show full text]
  • Noodle Soups Sides Soups Curries Dessert Salads Wok-Fried Noodles
    Wok-Fried Noodles Soups These dishes include choice of chicken, TOM YUM . 12 / 15 beef, tofu, or vegetables. For choice of Spicy broth seasoned with aromatic shrimp, add $2. lemongrass, Kaffir lime, lime juice, and chili. PAD THAI . 13 Choice of chicken breast and mushrooms Rice noodles, tofu, Chinese chives, tamarind ($12) or shrimp and mixed mushrooms ($15). sauce, bean sprouts, and egg. Served with TOM KHA . 13 / 16 crushed peanuts and roasted chili. A rich coconut soup with lemongrass, Kaffir PAD SEE-EW . 13 lime, galangal, lime juice, and chili. Choice Flat rice noodles, egg, garlic, and Chinese of chicken breast and mushrooms ($13) or broccoli in a sweet soy sauce. shrimp and mixed mushrooms ($16). AUTHENTIC AND ORIGINAL DRUNKEN NOODLE . 13 THAI STREET FOOD Spicy pan-fried flat rice noodle with basil, AT GRAND CENTRAL MARKET bell peppers, and bean sprouts. Noodle Soups RAD NA . 13 KHAO SOI . 12 Flat rice noodles stir fried in soy sauce, * * OPEN FOR TAKEOUT * * Northern Thai dish. Free range chicken topped with Chinese broccoli and soy bean thighs braised in curry broth, served over gravy sauce. egg noodles with shallots, chili oil, pickled mustard greens, and onion. PAD WOON SEN . 13 For carryout orders, Glass noodle stir fried with eggs, onion, HOY KA . 10 call (213) 200-1341 tomatoes, carrots, mushroom, and cabbage. Rice noodles with pork meatballs, ground Head to our counter for pickup, pork, sliced pork, bean sprouts, green beans, OR call us from the Hill Street peanuts, cilantro, and green onion in our Stir-Fried entrance of Grand Central Market spicy house broth.
    [Show full text]
  • Weekend Seafood Feast LINK All Day Dining
    Weekend Seafood Feast LINK all day dining Menu 1 Marinated Salad Cucumber mint leave ,cold potato soup,crab meat and coleslaw,sea food calipso , Tuna & potato salad, grilled vegetables and tomato comfit balsamic reduction, smoked salmon and cream cheese, red capsicum and garlic flake salad,tuna and arugula roll,Beetroot and seafood Dressings & Vinaigrettes GMB Caesar dressing, 1000 island, balsamique dressing ,lemon garlic vinaigrette,orange oil, mustard rosemary vinaigrette, cucumber dressing, curry vinaigrette, pesto vinaigrette, Cold Cut Smoked salmon, smoked mackerel,Smoked tenggiri Japanese Sections Chef Choice of sushi and sashimi Salmon, Salmon maki, Tempura maki Spicy crab roll,Octopus gunkan,Salmon sushi Condiment LINK Wasabi, soya sauce, ginger pickles Cold Seafood on ice (imported Seafood/ Subject to change) LINK Green mussel, yabbies’ ’Alaskan king crab leg, Poached tiger prawn, slipper lobster, clam, 1/2 shell scallop, Fresh oyster, Blue crab on ice, cockle Condiment Cocktail sauce, shallot vinegar, lemon Cheese platter 3 type of hard and soft cheese Cheese Condiment Cream Cracker, Apricot, Exotic dried Mix, Cashew Almond,Muesli Red / White Chef Live Action Noodle Section Mee rebus Slice beef,Bean sprout,Sawi,Boiled Egg Fried bean curd,Slice Green Chilli Slice Red Chilli,Fried Shallot Spring onion,Coriander Lime Clear seafood Soup Bean sprout,Sawi,Tiger prawn,clam Inoki mushroom,Spring onion Fried shallot Condiments Chili kicap, green chili pickle Gohan Assorted Tempura Shrimp, oyster mushroom and assorted vegetable Action
    [Show full text]
  • Understanding Intangible Culture Heritage Preservation Via Analyzing Inhabitants' Garments of Early 19Th Century in Weld Quay
    sustainability Article Understanding Intangible Culture Heritage Preservation via Analyzing Inhabitants’ Garments of Early 19th Century in Weld Quay, Malaysia Chen Kim Lim 1,*, Minhaz Farid Ahmed 1 , Mazlin Bin Mokhtar 1, Kian Lam Tan 2, Muhammad Zaffwan Idris 3 and Yi Chee Chan 3 1 Institute for Environment & Development (LESTARI), Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; [email protected] (M.F.A.); [email protected] (M.B.M.) 2 School of Digital Technology, Wawasan Open University, 54, Jalan Sultan Ahmad Shah, George Town 10050, Malaysia; [email protected] 3 Faculty of Art, Computing & Creative Industry, Sultan Idris Education University, Tanjong Malim 35900, Malaysia; [email protected] (M.Z.I.); [email protected] (Y.C.C.) * Correspondence: [email protected] Abstract: This qualitative study describes the procedures undertaken to explore the Intangible Culture Heritage (ICH) preservation, especially focusing on the inhabitants’ garments of different ethnic groups in Weld Quay, Penang, which was a multi-cultural trading port during the 19th century in Malaysia. Social life and occupational activities of the different ethnic groups formed the two main spines of how different the inhabitants’ garments would be. This study developed and demonstrated a step-by-step conceptual framework of narrative analysis. Therefore, the procedures used in this study are adequate to serve as a guide for novice researchers who are interested in undertaking Citation: Lim, C.K.; Ahmed, M.F.; a narrative analysis study. Hence, the investigation of the material culture has been exemplified Mokhtar, M.B.; Tan, K.L.; Idris, M.Z.; by proposing a novel conceptual framework of narrative analysis.
    [Show full text]
  • ED360998.Pdf
    DOCUMENT RESUME ED 360 998 IR 054 690 AUTHOR Byrne, Sherry TITLE Collection Maintenance and Improvement. INSTITUTION Association of Research Libraries, Washington, D.C. SPONS AGENCY National Ene)wment for the Humanities (NFAH), Washington, D.C. REPORT NO ISBN-0-918006-62-7 PUB DATE Jan 93 NOTE 205p.; "One of seven in a series of Preservation Planning Program (PPP) resource guides" (Jutta Reed-Scott, Series Editor), see IR 054 689-695. AVAILABLE FROMAssociation of Research Libraries, 21 Dupont Circle, N.W., Suite 800, Washington, DC 20036. PUB TYPE Collected Works General !020) Guides Non-Classroom Use (055) Reports Evaluative/Feasibility (142) EDRS PRICE MF01/PC09 Plus Postage. DESCRIPTORS Academic Libraries; *Archives; Audiotape Recordings; Books; Evaluation Methods; Higher Education; Librarians; Library Collection Development; *Library Collections; *Library Materials; Library Technicians; *Maintenance; Microforms; Photographs; *Preservation; Program Development; Records Management; Research Libraries; Resou..ce Materials IDENTIFIERS Book Restoration; *Library Materials Conservation ABSTRACT This resource guide provides information about the range of activities that can be implemented to maintain and improve the condition of research collections to ensure that they remain usable as long as possible. After an introduction that describes the major activities and a review of an investigation process that gives an overview of good practice, the following articles are presented: (1) "Handling Books in General Collections" (Library of Congress);
    [Show full text]
  • Contaminants in Shellfish Flesh an Investigation Into Microbiological and Trace Metal Contaminants in Shellfish from Selected Locations in the Wellington Region
    Contaminants in shellfish flesh An investigation into microbiological and trace metal contaminants in shellfish from selected locations in the Wellington region Prepared by: J R Milne Environmental Monitoring and Investigations Greater Wellington Regional Council Executive summary The Wellington region’s varied and extensive coastline is utilised for both traditional and recreational harvesting of a number of shellfish species. Greater Wellington Regional Council periodically monitors the safety of these shellfish for human consumption. This report presents the results of the 2006 investigation, focusing on microbiological and trace metal contaminants in tuatua, cockles and blue mussels from selected sites in the western Wellington region. Faecal coliform indicator bacteria were detected in eight out of a total of 58 shellfish samples. Four of the eight results above detection were recorded in cockle samples collected from Porirua Harbour. No samples had bacteria present at a concentration that exceeded the recommended microbiological guidelines for edible tissue. Cadmium, chromium, copper, lead, mercury, nickel and zinc were all present in the three species of shellfish examined. However, none of the metal concentrations exceeded the national food standards for edible tissue, where standards exist. The tuatua and cockle sample results showed little spatial variation in mean metal concentrations, with similar concentrations recorded between most sampling sites. However, there was some spatial variation in metal concentrations in the mussel samples from Wellington Harbour. Samples collected adjacent to Frank Kitts Park and the Thorndon Container Wharf in the inner harbour generally recorded the highest concentrations, while samples collected from Mahanga Bay, Shark Bay and Sunshine Bay consistently recorded the lowest concentrations.
    [Show full text]
  • Contactless Carryout Menu
    By Phone (703)-533-9480 6395 Seven Corners Center, Falls Church, VA 22044 G - Gluten Free or can be made gluten free CONTACTLESS CARRYOUT MENU V - Vegetarian or can be made vegetarian - dishes that can be made more or Tuesday - Sunday | Pick Up Period 12PM - 8PM less spicy upon request Unfortunately we cannot accommodate SMALL PLATES substitutions or alternatives MUU LAWD (G) sun-dried & marinated pork jerky, lemongrass, prickly ash peppercorn, sriracha, served with sticky rice 11 SAI OUA (G) spicy herbal pork sausage, ginger sauce, peanuts, served with sticky rice 11 SATAY (G/V) pan fried with peanut sauce, pickled cucumbers & onions 9 Options: Chicken | Crispy Tofu (Vegetarian/Vegan) SALADS TAM MAK HOUNG (G) green papaya salad, padaek, shrimp paste, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 add rice vermicelli noodles +1 TAM SOM (G) green papaya salad, fish sauce, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 Options: Regular | Vegetarian/Vegan add rice vermicelli noodles +1 NAEM KHAO THADAEU (G/V) crispy coconut rice salad, peanuts, lime, cilantro, scallion, chili, served with green lettuce wraps 15 Options: Sour Pork | Vegetarian/Vegan with Crispy Tofu LAAB (G/V) minced salad, fish sauce, lime, toasted rice, lemongrass, scallion, cilantro, mint, served with sticky rice 15 Options: Chicken | Tofu (Regular) | Tofu (Vegetarian/Vegan) | Crispy Catfish +1 | Duck + 3 NAM TOK KAW MUU (G) grilled pork shoulder tossed in spicy lime sauce, cilantro, mint, toasted rice, served with
    [Show full text]
  • Cockle and Oyster Fishery Co-Management Plan for the Tanbi Special Management Area the Gambia
    Cockle and Oyster Fishery Co-Management Plan for the Tanbi Special Management Area The Gambia January 2012 Ministry of Fisheries, Water Resources and National Assembly Matters Table of Contents Page Co-Management Agreement ........................................................................................... iii 1. Introduction ................................................................................................................... 1 2. Background ................................................................................................................... 3 2.1 Description of the Tanbi Wetlands National Park .................................................... 3 2.2 TRY Association of Cockle and Oyster Harvesters ................................................. 5 3. Description of the Fishery ............................................................................................ 8 3.1 Status of the Shellfish Resources and Issues in the Fishery ..................................... 8 3.2 The biology of the West African mangrove oyster (Crassostrea gasar/tulipa) ..... 10 3.3 The biology of the Blood Ark Cockle (Senilia senilis)........................................... 11 3.4 Harvesting Methods ................................................................................................ 12 3.4.1 Oyster Harvesting ............................................................................................ 12 3.4.2 Cockle Harvesting ...........................................................................................
    [Show full text]
  • Ayutthaya Menu
    Thai Cooking Class Ayutthaya Menu The Pavilions Phuket Introduction to the Thai Culinary Arts All Thais are taught in school that there are four significant periods in Thai history. First, there is the ‘Sukhothai’ era (1238 - 1438), when the Siamese kingdom’s capital was located slightly north of where it is now, the great Ayutthaya era (1351 - 1767), when Siam thrived and became a wealthy and prosperous kingdom, the turbulent Thonburi period (1768 1782); and finally the Rattanakosin era (1782. present), which ushered in the modern Thailand that we know today. Not surprisingly, Thai cuisine has evolved along the same lines as Thai history, as many of the innovations that radically transformed Thai cuisine were introduced through the royal court and influences from India, Portugal and China. The major influences on Thal cuisine depended, and continue to rely on four basic things: the availability of raw materials, the cooking implements used, the way fire is used to cook (in other words, the method of cooking), and influences from the outside world. Ayutthaya Menu In this menu, we will focus on key cooking ingredients that were brought over by the Portuguese, Indian, Persian and Chinese. Most are used in today’s Thai cuisine such as coconut milk, chilly and shrimp paste. Larb Moo Warm ground pork salad with sawtooth coriander and toasted rice Tom Yum Goong Spicy prawn soup with lemongrass, kaffir lime leaf and lime juice Massaman Curry Fragrant Thai curry, with beef and potatoes Khao Neaw Dam Pak Black sticky rice in coconut milk Larb Moo Warm ground pork salad with sawtooth coriander and toasted rice Ingredients Preparation 1.
    [Show full text]