DOCSLIB.ORG

Pia's Thai Kitchen Catering Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pia's Thai Kitchen Catering Menu Pia’s Thai Kitchen Catering Menu 1. Finger Food Egg Roll Pia’s famous egg rolls are Options: (Poh Pia Tord) freshly made, fried to pork, chicken, shrimp, perfection with a crispy tofu & vegan. shell and generously packed with a moist filling of vegetables and proteins. Satay Always a favorite, satay is Options: (Sateh) sticks of grilled meat or pork, chicken, beef, tofu vegetables with a peanut & vegan. dipping sauce. Crispy Golden Rose A decorative classic Thai Options: (Gulaap Thong) snack, these are crispy fried pork, chicken, shrimp, parcels with a moist and mushroom, tofu & flavorful filling. vegan. Isaan Fresh Wraps A dish popular in the North Options: (Mieng) East Isaan region of pork, shrimp, beef, roast Thailand, traditionally, duck, salmon, tofu & diners put together the vegan. wrap by hand at the table. Pia’s version is ready- wrapped with a creative variety of fillings and a tangy, spicy dressing. Stuffed vegetable Pia has taken a traditional Options: wrap entrée of minced meat and pork, chicken, beef, (Larb) combined it into a crispy leaf shrimp, salmon & tofu. wrap to make a refreshing appetizer. Green Mango Fresh mango and proteins Options: Fresh Roll wrapped in salad vegetables pork, chicken, beef, (Poh Pia Sot) and delicate rice pancakes salmon, tofu & vegan with a sour and spicy dipping sauce. Tom Yam Coated Pia has taken the classic Thai Options: Wings spicy and sour tom yam Chicken wings, shrimp, (Tom Yam Beek flavoring and turned it into a tofu. Gai) mouthwatering finger food Pia’s Curry Gyoza Another creative fusion, we Options: take traditional Japanese fried pork, chicken, beef, “gyoza” dumplings and fill salmon, tofu & vegan them with a Thai curry filling. Fried Toast with These moreish snacks Options: Topping combine fried toast with a pork, beef, shrimp, (Kanom Bang Na minced meat or vegetarian salmon, tofu & vegan Moo) topping and a tangy dipping sauce. Fried Cakes A traditional Thai snack, fried Options: (Tord Man) cakes are soft and chewy, pork, beef, chicken, slightly spicy, salty and very shrimp, tofu & vegan. savory, usually made from shrimp, fish or pork and accompanied by a sour, sweet and spicy dipping sauce. Pork and Pineapple “Namprik” is a traditional Thai Options for dipping Dip dish made into a paste for only: (Namprik Moo dipping crunchy vegetables. Crunchy vegetables, Sapparot) Pia’s signature version is pork rice cakes, tortilla with pineapple, combining chips. meaty, sweet, tangy and spicy flavors. Salted Egg in A savory appetizer of salted egg Coconut Milk cooked in a gently spicy creamy (Khai Khem Tom coconut milk soup. It is ideal Gati) with steamed or sticky rice and service with crunchy fresh vegetables. Pia’s Sesame Soy A favorite with everyone, these Wing chicken wings have the salty (Beek Gai See Ew) savoriness of soy sauce with the delicate fragrance of toasted sesame. Neua Daed Diew Thai-style air-dried meat is salty Options: (Sundried Beef and peppery with a touch of Beef, Pork. Jerky) sweetness. Perfect with sticky rice and a beer. 2. Curries Green Curry One of the all-time Thai Options: (Gaeng Kiew Waan) favorites, Pia's exquisite Chicken, pork, beef, house curry paste is made salmon, tofu & vegan. from scratch and results in a wonderfully fragrant, creamy, and very slightly spicy curry sauce which works equally well as vegetarian, chicken, or pork versions. Red Curry Another classic Thai curry, Options: (Gaeng Pet) Pia’s house red curry paste is Chicken, roast duck, made from scratch and has an pork, beef, salmon, incredibly rich, pungent and tofu & vegan. spicy combination of flavors that goes well with almost any proteins or vegetables. Panaeng Curry Panaeng is a rich, mild creamy Options: (Gaeng Panaeng) curry of many blended flavors Chicken, pork, beef, and spices, one of the Thai salmon, white fish tofu classics. Pia’s house panaeng & vegan. curry paste is one of her unmissable signatures. Massaman Curry A mild yellow curry with a Options: (Gaeng Massaman) sweet, nutty flavor, most Chicken, pork, beef, commonly served with salmon, tofu & vegan. chicken but delectable with other proteins and vegetable combinations. Green Banana Red Thai cooking makes full use Options: Curry of a range of banana Chicken, pork, beef, (Gaeng Ped Gluay) species, and this curry uses shrimp, tofu, mushroom a starchy, crunchy banana & vegan. which softens during cooking and wonderfully soaks up the rich flavor of red curry, accompanied by other proteins and vegetables. 3. Soup Tom Yam Soup Another all-time classic Options: (Tom Yam) which encapsulates all the Shrimp, chicken, pork, flavors of Thai cuisine: spicy, fish, tofu & vegan. sour, sweet and salty in perfect balance. The most well-known version is made with shrimp, but it is equally good with chicken or vegetables. Pia’s version of the soup has cream, but we can change to coconut milk or clear broth depending on your preference. Coconut Milk A delicious and mild soup Options: Soup based on coconut milk with Chicken, pork, white (Tom Kha) the fragrance of lemongrass, fish, salmon, tofu & galangal and other classic vegan. Thai flavors. Most commonly served with chicken or fish, but equally good as a vegetarian version. Isaan Clear Spicy A hearty, herby soup from Options: Soup Pia’s native Isaan region of Chicken, beef, pork, (Gaeng Om) North-East Thailand, this is a white fish, tofu & vegan. clear spicy broth with a bracing spiciness and wonderful fragrance of dill, and packed with chunks of vegetables and proteins. Spicy & Sour Soup This version of the same dill- Options: (Gaeng Om Gai Pak- based soup, but with chicken Chicken, pork, shrimp, Ruam) meat and packed with a white fish, tofu & vegan. medley of vegetables. Spicy & Sour Soup Another Isaan regional dish, Options: (Gaeng Som Gung this is a clear soup with a Chicken, pork, shrimp, Maroom) spicy and sour flavor, with white fish, tofu & vegan. the special flavoring of medicinal herb moringa. Isaan Spicy Soup with Another dish from Pia’s Options: Tamarind Leaf native Isaan region, this clear White fish, chicken, (Tom Pla Bai soup has the distinctive tang beef, pork, shrimp, tofu Makhaam) of tamarind leaf. & vegan. Traditionally cooked with river fish, Pia has adapted it to work well with other proteins and vegetables. Chicken Rice Porrige A favorite dish for any time Options: (Khao Tom Gai) of day, this is rice cooked in Chicken, pork, tofu. a rich chicken broth with shreds of chicken meat and herbs. Isaan Spicy Broth Another Isaan dish which is Options: (Tom Saep) fantastic as a winter Pork rib, beef, chicken, warmer, this is a hearty white fish & tofu. broth with a bracing spicy and sour flavor from a mixture of fragrant herbs. Traditionally made with pork bone or beef tendon, it works well with other proteins. Spicy & Sour A classical Thai dish this is a Options: Seafood Soup with clear spicy and sour broth Shrimp, mussels, Basil with the aroma of basil that calamari, white fish (or all (Poh Taek) perfectly complements fish together). and seafood. The Thai name of this dish literally means “the fishing net has burst”, as it is traditionally cooked with a rich medley of seafoods. Isaan Spicy Isaan regional food is Mushroom Soup known for being very with Fermented healthy, packed with Soup nutritious vegetables, rich, (Gaeng Hed) herby flavors and a twang of chili. This soup is a truly authentic Isaan dish with a delicious medley of mushroom flavors in a hearty soup, perfect if you want to try something different from the Thai classics. 4. Salad Papaya Salad An all-time favorite Thai snack (Tam Thai) food, this dish is shredded green papaya pounded in a mortar with a spicy, sour, sweet and crunchy combination of ingredients. It is naturally vegetarian, wonderfully healthy and spiked with enough chilies to make the tongue tingle. Isaan Papaya Salad This is the Isaan regional version (Som Tam) of papaya salad, this one is combines spiciness with a dressing of traditional pungent and salty fermented fish sauce (if you like anchovies, you will love this sauce.) Isaan Cucumber This is a version of Som Tam using Salad shredded cucumber and rice (Tam Taeng) noodles, creating a more filling version, with the same pungent, spicy and sour dressing. Red Rice & Green A hearty salad that is a meal in its Mango Salad own right, includes toothsome red rice, tart green mango, apple, carrot and other crunchy vegetables tossed in Pia’s special curry dressing. Seasonal Vegetable A combination of crunchy and Salad juicy salad vegetables tossed in Pia’s secret Thai dressing. Crunchy Banana Another ingenious use of starchy Salad and crunchy bananas, this one is (Yam Gluay Grop) slices of banana tossed in a tangy, spicy Thai dressing with other vegetables and nuts. Mango, Shrimp A deliciously fragrant salad and Coconut combining the meatiness of Salad shrimp with tart sweetness of mango and the aroma of toasted coconut, tossed in a tangy Thai- style dressing. Mango salad Thai salads are a taste (Yam Mamuang) sensation! Tart green papaya or mango, crunchy roasted cashew nuts and tossed in Pia’s signature spicy, sour and sweet dressing. Its wonderfully healthy and can be generously spiked with raw chilies for those who want the local Thai flavor. Eggplant Salad A traditional Isaan dish, both (Yam Makeua) deliciously more-ish and incredibly healthy, this dish comprises cooked eggplant mashed with onion, toasted sesame and other herbs. This can be served with rice or for dipping with rice crackers or crunchy vegetables. Tofu & A wholesome and filling Mushroom Salad vegetarian salad of toothsome tofu strips and fragrant mushrooms tossed in a spicy and sour dressing. Shrimp & A perfect combination of meaty Lemongrass shrimp and aromatic mint and Salad lemongrass shavings, tossed in Pia’s special sour and spicy dressing.
Load more

Recommended publications
  • 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]
  • 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]
  • Street Food for All Your Senses in Phuket Town Thpksf Half Day
    STREET FOOD FOR ALL YOUR SENSES IN PHUKET TOWN THPKSF HALF DAY PROGRAM DETAIL Experience the delights of Thai street food on this tour of Phuket Town, which will take guests to small side-street stalls. Many of the food stalls have been run by the same family for generations; families whose ancestors brought their culinary heritage to the island from places like India, China and Malaysia, adapting recipes to suit the local produce available, and tweaking them slowly over time to please their customers, whilst absorbing other culinary influences in the process. During the walk, guests will explore a variety of food displayed on stalls and carts. Enjoy a Phuket dim sum breakfast served with scented smell of local coffee “copi”. Discover the concept of “khao kaeng”, local Thai food offered on trays, and learn about the various different kinds of curry pastes used in Thai cuisine. Continue the walk to the old Post Office Museum for a visit, then proceed to the historical avenues of the old town, grabbing a sweet roti along the way. Moving onwards, guests can delight their taste buds at a local food court with a dish of famous “Hokkien” noodles and some satay. After that, visit a small food cart selling ‘ar-pong’ -a fried crispy crepe, a local specialty not to be missed! Finally, the tour ends at a local downtown fruit market where guests will be able to sample the local tropical fruit and “khanom khai hong”, a round crispy snack. (L) PRICING: in Thai Baht per person Rate is valid until 31 Oct 19 No.
    [Show full text]
  • Menu Ake Wehpo Yleosuo Gmoein Sgta Artll T Do Ayyo!Ur Day!
    BANGKOK SUKHUMVIT E ats & treats Restaurant Menu AKe wehpo yleosuo gmoein sgta artll t do ayyo!ur day! THB 180 Breakfast Fresh Fruit Salad Set Breakfast Seasonal Fruit Compote THB 180 Your choice of apple, peach or prune Continental Breakfast THB 420 Yoghurt THB 160 Your choice of juice: Orange, Pineapple, Apple, Low Fat Yoghurt Plain Yoghurt Mixed Fruit Yoghurt Guava or Tomato Your choice of morning breakfast pastries (3 pieces) Morning Pastries Choose from: Plain Croissant, Whole Wheat Croissant, Selection of 3 Pieces per Serving THB 160 Chocolate Danish, Fruit Danish, Doughnut, Chocolate Selection of 5 pieces per Serving THB 200 Muffin, Low Fat Muffin, Soft Rolls, Hard Rolls, French Baguette, Whole Wheat Toast or Regular Toast Plain Croissant Doughnut Whole wheat croissant Served with choose 3: Butter, Margarine, Salted Butter, Low Fat Muffin Fruit Danish Chocolate Danish Strawberry Jam, Pineapple Jam, Orange Marmalade, Plain Toast Soft Roll Chocolate Muffin Nutella, Peanut Butter, Honey Plain Toast French Baguette Whole Wheat toast Seasonal Fresh Fruit Plate Served with choose 3 Or Fruit-Flavored or Natural Low Fat Yoghurt Butter Margarine Pineapple Jam Salted butter Nutella Strawberry Jam Freshly Brewed Tea or Coffee, Decaffeinated Coffee or Hot Chocolate Honey Peanut Butter Orange Marmalade Cereals THB 180 American Breakfast THB 480 Corn Flakes Rice Krispies Coco Pop Your choice of Continental Breakfast Muesli All bran And 2 Eggs Cooked to Your Liking: Fried, Poached, Scrambled, Boiled or Omelette Served with choice of : Served with
    [Show full text]
  • ชื่อจังหวัด อำเภอ ตำบล เขต และแขวง Changwat, Khet and Amphoe Directory
    ชื่อจังหวัด อ ำเภอ ต ำบล เขต และแขวง CHANGWAT, KHET AND AMPHOE DIRECTORY กรุงเทพมหำนคร เขตพระนคร Khet Phra Nakhon KRUNG THEP MAHA แขวงชนะสงครำม Khwaeng Chana Songkhram NAKHON (BANGKOK) แขวงตลำดยอด Khwaeng Talat Yot แขวงบวรนิเวศ Khwaeng Bowon Niwet แขวงบำงขุนพรหม Khwaeng Bang Khun Phrom แขวงบ้ำนพำนถม Khwaeng Ban Phan Thom แขวงพระบรมมหำรำชวัง Khwaeng Phra Borom Maha Ratchawang แขวงวังบูรพำภิรมย์ Khwaeng Wang Burapha Phirom แขวงวัดรำชบพิธ Khwaeng Wat Ratchabophit แขวงวัดสำมพระยำ Khwaeng Wat Sam Phraya แขวงศำลเจ้ำพ่อเสือ Khwaeng San Chao Pho Suea แขวงส ำรำญรำษฎร์ Khwaeng Samran Rat แขวงเสำชิงช้ำ Khwaeng Sao Chingcha กรุงเทพมหำนคร เขตคลองเตย Khet Khlong Toei KRUNG THEP MAHA แขวงคลองตัน Khwaeng Khlong Tan NAKHON (BANGKOK) แขวงคลองเตย Khwaeng Khlong Toei แขวงพระโขนง Khwaeng Phra Khanong กรุงเทพมหำนคร เขตคลองสำน Khet Khlong San แขวงคลองต้นไทร Khwaeng Khlong Ton Sai แขวงคลองสำน Khwaeng Khlong San แขวงบำงล ำพูล่ำง Khwaeng Bang Lamphu Lang แขวงสมเด็จเจ้ำพระยำ Khwaeng Somdet Chao Phraya กรุงเทพมหำนคร เขตคลองสำมวำ Khet Khlong Sam Wa แขวงทรำยกองดิน Khwaeng Sai Kong Din แขวงทรำยกองดินใต้ Khwaeng Sai Kong Din Tai แขวงบำงชัน Khwaeng Bang Chan แขวงสำมวำตะวันตก Khwaeng Sam Wa Tawan Tok แขวงสำมวำตะวันออก Khwaeng Sam Wa Tawan Ok กรุงเทพมหำนคร เขตคันนำยำว Khet Khan Na Yao ส ำนักงำนรำชบัณฑิตยสภำ ข้อมูล ณ วันที่ ๒๒ กุมภำพันธ์ ๒๕๖๐ ๒ แขวงคันนำยำว Khwaeng Khan Na Yao แขวงรำมอินทรำ Khwaeng Ram Inthra กรุงเทพมหำนคร เขตจตุจักร Khet Chatuchak แขวงจตุจักร Khwaeng Chatuchak แขวงจอมพล Khwaeng Chom Phon แขวงจันทรเกษม Khwaeng Chan Kasem แขวงลำดยำว Khwaeng Lat Yao แขวงเสนำนิคม
    [Show full text]
  • 100 Best Cheap Eats
    100 BEST CHEAP EATS Deep-dish slice Roast beef and brie sandwich Singapore noodles Currywurst 1 26 51 76 DOUBLE D’S SANAGAN’S MEAT LOCKER NOODLE DELIGHT OTTO’S BERLIN DÖNER $6. 1020 GERRARD ST. E., 416-727-5411. $6. 176 BALDWIN ST., 416-593-9747. $8.35. 2555 VICTORIA PARK AVE., 416-492-9734. $8.95 fOR A smALL. 256 AUGUSTA AVE., $7. 1256 DUNDAS ST. W., 416-901-5499. 647-347-7713. Heart and liver kebabs Pork souvlaki 52 The spicy classic 27 ARZON SUPER MARKET Nanban chicken box 2 FLORIDA GREEK RESTAURANT 77 P.G CLUCKS $4.50. 940 PAPE AVE., 416-422-2567. $2.99 eACH. 6103–6107 YONGE ST., 416-222-4726. GUSHI $7. 610 COLLEGE ST., 647-925-2226. $10. 707 DUNDAS ST. W., 647-569-7070. Malaysian street noodles Palak paneer Smoked salmon and cream 28 53 Porchetta sandwich 3 ONe 2 sNACKS KING PLACE 78 cheese bagel $9.49. 231 SHERBOURNE ST., 647-352-0786. CARVER $7. 8 GLEN WATFORD DR., UNIt 26, 647-340-7099. THE BAGEL HOUSE $8.95. 101 PETER ST., 647-748-1924. $6.99. 1548 BAYVIEW AVE.; PLUS FOUR Sausage roll OTHER GTA LOCATIONS, 416-481-8184. Original fried chicken 54 29 BRICK STREET BAKERY Curried chicken noodles HOT STAR LARGE FRIED CHICKEN 79 $9.99. 374A YONGE ST., 647-748-6660. $3. 27 TRINITY ST., 416-690-9100; PHO MI VIET THAI Meat roti PLUS THREE OTHER GTA LOCATIONS. $7.50. 2354 MAJOR MAcKENZIE DR., 4 QUALITY BAKERY MAPLE, 905-417-5284. $2.50. 1221 MARKHAM RD., 416-431-9829.
    [Show full text]
  • City Escapes
    AN EXCLUSIVE FLIGHT CENTRE COLLECTION CITY ESCAPES Our best city breaks packaged all in one place Featuring Hong Kong, Singapore, Bangkok, Auckland, Christchurch, Queenstown, Sydney & Melbourne TIME FOR fun! Take in all the sights and excitement of some of our favourite cities - minus the stress - with our Flight Centre Collection City Escapes. From A to S (Auckland to Sydney, that is) , our City Escapes provide the perfect short break in a vibrant metropolis either in Australia or overseas. You could watch the nightly Victoria Harbour light show from a sky-high Hong Kong bar or enjoying the great outdoors and lively atmosphere in picturesque Queenstown – your City Escape is full of exciting possibilities. A Flight Centre Collection City Escape is an opportunity to leave your cares behind. Our easy, hand-picked packages take care of all your flights, hotels, transfers and experiences, so all you have to do is enjoy all your chosen destination has to offer. Choose your airline, hotel and up to two preferred tours from a choice of five, and we’ll take care of all the details. With popular city destinations in Asia, Australia and New Zealand such as Auckland, Bangkok, Christchurch, Hong Kong, Melbourne, Queenstown, Singapore and Sydney to choose from, we’ve selected our tried-and-tested hotels and experiences to ensure you enjoy your stress-free Flight Centre Collection City Escape, any time. Each city location is renowned for its iconic sights, shopping opportunities, cultural experiences, nightlife options or must-do activities, ranging from wine tasting to wilderness experiences. From buzzing metropolises in Asia to popular capitals in Australia and fun-filled hotspots in New Zealand, a Flight Centre Collection City Escape is just what you need for a stress- free getaway.
    [Show full text]
  • Chicken Khao Soi Ingredients
    Chicken Khao Soi with Crispy Wonton Noodles Chefs, this delicious northern Thai meal is the perfect fi x for a cold night. Juicy chicken, hearty kale and fresh, springy wonton noodles form the base of the khao soi, which gets enticing depth and pleasant heat from yellow curry powder (known for its milder fl avor and lighter color). For an irresistible garnish, we’re pan-frying some of the wonton noodles , lending satisfying crunch to every bite. Blue Apron Wine Pairings Vinum Riesling, 2015 Scharf Farms Pinot Gris, 2015 Ingredients 2 Boneless, Skinless Chicken Breasts 6 Ounces Fresh Wonton Noodles 1 Bunch Kale 1 Lime 1 Yellow Onion Knick Knacks 2 Tablespoons Yellow Curry Paste 1 1-Inch Piece Ginger 1 Tablespoon Coconut Palm Sugar ¼ Cup Coconut Milk Powder Makes: 2 servings Prep Time: 15 minutes | Cook Time: 20–30 minutes For cooking tips & tablet view, visit blueapron.com/recipes/1047 Recipe #1047 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/1047 1 2 Prepare the ingredients: Make the crispy noodles: Wash and dry the fresh produce. Heat a medium pot of salted In a large, high-sided pan (or pot), heat a thin layer of oil on water to boiling on high. Peel and thinly slice the onion. Peel and medium-high until hot. Using your hands, carefully separate mince the ginger. Remove and discard the kale stems; thinly slice the noodles. Once the oil is hot enough that a noodle sizzles the leaves. Using a peeler, remove the lime rind, avoiding the white immediately when added, add ¼ of the noodles in a single, even pith; mince the rind to get 2 teaspoons of zest (or use a zester).
    [Show full text]
  • Eating Thai Food Guide - a Compilation of Useful Tips, Meal Plans and a Mega Thai Dish En- Cyclopedia
    1 Introduction Thai food delivers the ultimate in culinary luxury: Delicious food at afford- able prices. Shove aside those mushy Jr. cheeseburgers oozing with noxious juices and make way for flash cooked plates of sizzling stir fried chicken with basil, piping hot curry noodles and crispy green papaya salads that are prepared fresh before your eyes! The endless presence of lip-licking $1 meals will have you massaging your stomach and desiring more. Enjoy! 2 About the Bangkok $1 Menu This is what is included for each of the 50 $1 dishes. Price: An average street price (prices may vary depending on neighbor- hood and location). Ingredients: What’s in the dish Tip: Suggestions on where to find it. Keep in mind that many of the cheapest dishes are available from mobile street carts that move around Bangkok at their own will. All text in RED are links - be sure to click them for more information! 3 4 Bangkok’s sizzling street food culture is intoxicat- ing! When I first came to Thailand in 2009, sticky rice and green curry was the extent of my Thai food knowledge. I immediately started learning about Thai food as fast as my growing stomach would allow, of- ten justifying the excessive feasts for the sake of learning more about the cuisine. My Thai food attraction paired with my obsessive food photography eventually led to the launch of the Eating Thai Food Guide - a compilation of useful tips, meal plans and a mega Thai dish en- cyclopedia. I love Thai food so much, I get excited about the Mark Wiens next meal, before finishing the one I’m on! Send me a message: Thanks for downloading this guide and have a [email protected] great time eating! Here’s one thing you need to know before we get started: When it comes to stir fried Thai food there are 2 main ways to order: râat kâao (dish served over a plate of rice) and gàp kâao (dish and rice served on separate plates).
    [Show full text]
  • ASIAN NOODLE SOUPS Our Focus on Population Reach Understanding the Size of the HAUTE DOGS Audience Exposed to a Food Trend Helps Us Determine Its Trendreach
    Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) At Campbell we know that staying on the pulse of what people are eating and how their tastes are evolving requires more than a look at data points. That’s where our Culinary TrendScape program and our global team of chefs and bakers come into play. In a market where trends are turning up and gaining momentum at an increasing rate, our company looks to CCBI to identify growth opportunities that are rooted in culinary insight. Our integrated approach to tracking food trends relies on the expertise and intuition of our highly trained team, along with other sources including insights from our trusted industry partners. CS Throughout the year, our chefs and bakers draw inspiration from the people and places they TOPI encounter on the job and bring those ideas back to the kitchen. We kick off a dialogue OT H These themes are that’s rooted in our established methodology, take close look at the cultural shifts that 16 the driving force 0 behind this year’s drive trends—“hot topics” shaping the marketplace—and then hone in on the top trends 2 top trends that excite our palates most. This 2016 Culinary TrendScape report is the third we’ve published, and offers our Authenticity unique point of view on the year’s top ten North American trends, from Cooking with Back to Basics Fire to Caramel. Some of these trends may even inspire future Campbell products, as Conscious Connections they serve as a springboard for inspiration that drives creative product development Discovery & Adventure across our business platforms.
    [Show full text]
  • Alaska Pollock Khao Soi
    Alaska Pollock Khao Soi Preparation Time: 0 minutes Cook Time: 0 minutes Servings: Serves 4 Ingredients: 1 tbsp coriander seeds, whole ¼ tsp green cardamom seeds (or 1 pod) ½ tsp cumin seeds ¾ cup shallots, peeled 7 garlic cloves 3 tbsp lemongrass, tough outer layer removed, sliced thinly 1 fresno chile pepper, stem removed 2 tbsp ginger, peeled, sliced 1/8” against the grain 1 tbsp turmeric root, fresh, peeled, rough chopped ¼ cup water 2 tbsp vegetable oil or 75/25 oil blend 2 cups coconut cream 2 galangal root, ¼” medallion (optional) 2 lime leaves 2 tsp light brown sugar 2 tbsp fish sauce 2 tsp soy sauce 2 cups chicken stock 4 Alaska pollock fillets, 6 to 8 oz. portions 4 nests egg noodles for boiling 1 nest egg noodles for frying 1 cup sugar snap peas, cut into 1” pieces, blanched or steamed 1 ½ cups bean sprouts ¼ cup red onion, sliced 1/8” 4 lime wedges ¼ cup cilantro, washed, rough chopped 1 tsp dried chili flakes Description: By Chef Jeremy Bringardner "I like using Alaska Pollock for this thai curry, due to its firm, meaty texture. Khao Soi is often made with chicken, beef, or pork, so this fish makes for a nice meaty alternative. Its texture stands up to the varied textures throughout the dish, and the mild flavor works well with everything going on in this rich, spicy, and intensely flavorful noodle soup!" - Chef Bringardner 1 / 2 Curry paste Add the coriander, green cardamom, and cumin seeds to a pan and toss occasionally over medium heat until fragrant and toasted.
    [Show full text]
  • THAI MENU If More of Us Valued Food and Cheer and Song Above Hoarded Gold, It Would Be a " Merrier World
    Restaurant-quality dishes fresh from the kitchen and exclusively for you THAI MENU If more of us valued food and cheer and song above hoarded gold, it would be a " merrier world. - J.R.R. Tolkien REMINDERS All of our villas come with fully-equipped modern kitchens which are serviced by seasoned professional chefs ready to delight you with bespoke restaurant-quality cuisine. To help us provide you with the best in-villa culinary experience, please take note of the following: Please confirm with us your choices from the menu at least 72 hours prior to the date of your arrival. Please note that food at the villa is charged on top of the standard rental rates together with a procurement fee equivalent to 20% of the total cost of goods. The services of the chef and the use of the kitchen are included in the villa rental. Please make sure to inform us of any dietary requirements among your group such as allergies, sensitivity to spices, vegan diets, and the likes. Our chefs will gladly adjust the recipes for you. Once at the villa, feel free to inform the chef or the villa manager about any particular request on how you wish the food to be cooked such as doneness, seasoning, hotness, or portioning. © kitchenmisadventures.com © omnivorescookbook.com Appetizers Satay Thod Mun Pla (Fish Cake) sliced chicken, pork, beef, or tofu skewers served with peanut sauce and pickled cucumber deep-fried Thai spicy fish cakes served with Thai sweet chili sauce Calamari Thod Mun Goong (Shrimp Cake) deep-fried or grilled squid served with Thai sweet chili sauce
    [Show full text]