MANANYA COOKS http://mananyacooks.com Eating and cooking my way through life, one rice dish at a time. posterous.com noEating and cooking my way through life, one rice dish at a time. Sun, 09 Jan 2011 17:46:00 -0800 Mananya Cooks: Pumpkin Curry http://mananyacooks.com/mananya-cooks-pumpkin-curry http://mananyacooks.com/mananya-cooks-pumpkin-curry

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Happy 2011 my friends! Hope everyone had a great 2010. I start this year's post with a Mananya Cooks goal.

This year, I will dedicate more time to posting Mananya Cooks recipes. Moving forward, I will try my best to post at least once a week. My life is so hectic. I'm only 28 but seriously feel like I've lived a life of a 70 year old. If you're a close friend of mine, you know that statement to be very true. But, this year? It's about ME. Well, me, YOU and FOOD. 

Honestly, I need to allocate more time to do the things I love --- educating YOU on how easy it is to make Thai/Asian food. It brings me joy to know you read and find Mananya Cooks useful. Most importantly, it makes me uber happy to be able to bring you a piece of my culture into your kitchen... and tummy wummy. 

It's time for a hearty curry. Nothing better in the Winter than comforting meals filled with carb goodness. You can use acorn squash, pumpkin or whatever your gourd of choice may be. This is a  Northern Thai dish that will satisfy all your curry cravings.

1 cup diced pumpkin
1 whole diced onion
1 handful of basil leaves
1 tbs of oil (canola,
1 ready-made red curry paste
1 can of coconut milk (non-sweetened)
3 tbs fish sauce
3 sugar

Let's begin, ya'll! 

Cut off the skin of your pumpkin. Be careful because the sucka is kind of tough and thick! Make sure you have a flat platform to work on and a very sharp knife. The smaller you cut or dice, the faster your pumpkin will cook. In a medium-sized pot, heat up a tablespoon of oil and put all of the curry paste in the pot. Cook the curry until it POPS. Watch out!

[It's very important that you heat up your curry to open up the spices to maximize the intenseness of the paste. Most people add the coconut milk FIRST, then the curry. I mean, that's totally fine but you'll get a very bland curry.]

Add the coconut milk and 1 can of water. Bring to a boil and add your pumpkin. Once your pumpkin is cooked (20 mins), add in your onions, sugar and fish sauce. Simmer for 20 more mins, turn off the heat and add your basil leaves. 

You're done.

Now- does anyone have a 2011 cooking goal?

 

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Fri, 19 Nov 2010 09:21:00 -0800 Mananya Cooks: Moo Wan, Recipe for Thai Sweet Pork Belly http://mananyacooks.com/mananya-cooks-moo-wan-recipe-for-thai-sweet-p http://mananyacooks.com/mananya-cooks-moo-wan-recipe-for-thai-sweet-p
Pork belly seems to be all the rage now. I'm kind of confused since I grew up eating pork belly almost once a week and never thought it to be a big deal. This fatty part of the pig in many countries is not seen as an expensive piece of meat since it's ....well.. hmm..  the leftover no one wants to buy. But in the states, it's super expensive to buy a slab of fat! Hmm? What's up with that?

Moo Wan is a very popular dish in Thailand. Often, it's eaten aside Shrimp Paste Fried Rice because Moo Wan is a perfect sweet compliment to the fishy and salty entree. But really, this dish is great on top of regular ole' rice, too. Go for the white rice, no need for brown. I mean, why be healthy when you're about to devour pure fat that will go straight to your thighs AND belly? Go big or go home, right?

2 lbs of pork belly (with skin or without)
1/4 cup of dark sweet soy sauce (found only at Asian markets)
1/2 cup of brown sugar or palm sugar
2 tbs of regular soy
1 whole onion, sliced
1/2 cup of water

Let's start by cutting the pork belly in bite -size pieces. Brine it for 10 mins in salt water. In a pan, add oil of choice and add the sliced onions. Add the pork belly, water and let it cook until ALMOST done. Add all the other ingredients and let the belly do it's thang! Within 30 mins, you'll notice that the dish has begun to caramelize.

To avoid the consumption guilt, drink oolong tea afterwards. If you still feel guilty, drink kombucha, too.

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Mon, 15 Nov 2010 12:07:00 -0800 Mananya Eats: More than just bahn mi @SaigonSisters http://mananyacooks.com/mananya-eats-more-than-just-bahn-mi-saigonsis http://mananyacooks.com/mananya-eats-more-than-just-bahn-mi-saigonsis
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Love mi a good bahn mi. Saigon Sisters' restaurant...cute. Surprisingly fancy looking. I thought it would be an in-n-out type of joint. Ohhhhh no. Prepare yourself for a dining experience. We're talking candles, dim lighting and an attentive waitstaff. If you're used to going to Broadway and Argyle for your Vietnamese fix, expect higher prices and smaller portions--not like your favorite Uptown mom n pop-owned restaurant. Saigon Sisters is just a notch below Le Colonial. A nice date night place.

The plating is gorgeous. Portions are definitely on the smaller side, but all the more reasons to order a variety! This is what our party had:

Beef Pho Soup $10

Bánh Bao, open faced steamed buns $7

Pork Belly, Egg and Rice $13

Tuna Tartar $13

Lobster Fritter on sugar cane $15

Better hurry! For now, they are BYOB.

 

 

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Wed, 06 Oct 2010 16:53:00 -0700 Mananya Cooks: My Secret Pad Thai: 3 ingredients to the sauce http://mananyacooks.com/mananya-cooks-my-secret-pad-thai-3-ingredient http://mananyacooks.com/mananya-cooks-my-secret-pad-thai-3-ingredient
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I thought about Pad Thai all day yesterday. @matthewdclay had it for lunch and I couldn't stop thinking about it. When I got home, I looked in the fridge and realized, "holy moly basil, we ran out of tamarind!" Time to improvise. What are the 3 substitute ingredients for a kick ass Pad Thai sauce? I introduce to you...... Mananya's Secret Pad Thai Sauce! It's made with 2 pre-made sauces (oyster and sweet chili) combined with lemon [or] lime juice.

First, let me know tell you... for those that think Thai food is about Pad Thai and Crab Rangoon, WRONG!

I've never had Pad Thai prior to coming to the states and Crab Rangoon?? We don't even have cream cheese in Thailand! The Pad Thai commonly known in the U S of A is orange or red in color, sweet, tangy, and salty. A lot of Thai restaurants have various "secret" ingredients when making their Pad Thai. Some use paprika for the color, some ketchup for the sweetness, and others, vinegar in place of tamarind for sourness.

You'll need:

10-14 oz. or 1 package of Thai rice noodles
3 cloves of garlic, minced
1 pack of extra firm tofu (or protein of choice), diced
2 eggs
2-3 green onions, cut
Peanuts and cilantro optional

Mananya's Secret Pad Thai Sauce:

1/4 cup of oyster sauce
1/4 cup of sweet chili sauce (common used as a dipping sauce for spring rolls)
1 whole lemon [or] lime, make sure to squeeze the juice out of that sucka!

Allow noodles to soak for 1 hour in cold water, then drain. In a pot, add canola oil, minced garlic, protein, and green onions. Add noodles, Mananya's Secret Pad Thai Sauce, stir fry it until noodles are fully cooked. Now, push your Pad Thai to the sides, making an empty spot in the center. Crack 2 eggs and scramble. Once the eggs are cooked, bring back the noodles to the center and make sure the eggs are evenly distributed. Final touch? Garnish with peanuts and/or cilantro. Aroy aroy! ('delicious' in Thai)

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Sun, 26 Sep 2010 06:26:19 -0700 Mananya Cooks: Stan Cooks Romantic Dinner of Bagel, Chips & Spaghetti http://mananyacooks.com/mananya-cooks-stan-cooks-romantic-dinner-of-b http://mananyacooks.com/mananya-cooks-stan-cooks-romantic-dinner-of-b I'm back. Back from a whirlwind summer! What better way to go back to my regular cooking and dining out routine than have my guest star, Finance Professional, Stan The Man, tell us his spaghetti secrets.

*How it all started.*

For our dinner date, we decided to stay home (@jvalrose will be very disappointed to hear that!) This time, STAN WAS GOING TO MAKE DINNER FOR ME---the second time in our 16 years together. The first time, he had to be rushed to the ER because he had a knife accident while cutting tomatoes. Stan has always been a man of many options. I had the opportunity to choose from THREE menu-items! Don't you wish your man gave you so many choices? They were:

1. Cereal with milk
2. Plain Omelet
3. Spaghetti with canned tomato sauce

Hm. Tempting. ALL three choices. Okay, only 1 choice was tempting. Um, #3, please! So, began his adventure. His mom (Mama K) helped out, too. She gave him ALREADY COOKED sausage and red bell peppers to add to his store-bought sauce. Gawd knows if the sausage wasn't already cooked, his sauce would have been meatless. To add additional punch, I went to our community garden and picked out a handful of fresh basil for him. He was all set.

He's a finance guy. All about numbers. He cooked his pasta for 9 minutes as instructed on the package. NO MORE. NO LESS. He added salt to the water to give it some flavor. He also informed me that he added bell peppers to make it sweeter. Alright folks, you heard the man. 9 mins. Add salt. Add bell peppers. His secrets.

NOW, wait, what about APPETIZERS?? Not one appetizer, but TWO. We had:

1. Bagel with cream cheese and a side of salt and vinegar potato chips

Bless his soul. Not sure why he fed me bagels. I hate bread and bagel is my nemesis. Not to mention, salt and vinegar chips remind me of the smell of sweaty feet. But, I was a good sport. His pasta was uh-amazing and perfectly cooked. Perhaps I should start following the 9 min rule. I loved every bite. Besides, you could tell he made it with love.

Pictured:

1. "Mananya, is it done yet??"
2. Dinner//Bagel, Chips & Spaghetti
3. Close-up of the appetizers
4. Finely diced ingredients
5. Whoa, there! Slow down on the cheese
6. Spaghetti Kiss!

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Tue, 24 Aug 2010 14:57:02 -0700 Mananya Cooks: Cilantro Pesto http://mananyacooks.com/mananya-cooks-cilantro-pesto http://mananyacooks.com/mananya-cooks-cilantro-pesto
1 jalapeño

3 handful of unpeeled garlic cloves

1 bunch of cilantro

1 bunch of parsley

1 teaspoon of salt

Olive Oil

 

How about a spicy pesto inspired by Rick Bayless? Si si! So simple you can make it with your eyes closed. Yeah, not really. Roast the jalapeño and garlic on a grilling or cast iron pan for about 20 mins. Make sure to be attentive and turn them over as needed. In a blender, blend the roasted goodies with parsley and cilantro. Uh huh… make sure to peel the garlic! Add salt at the end. Scoop the cilantro pesto into a jar and top off with olive oil. Keeps for 2 weeks. Great on rice, pasta, or in dips!

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Wed, 04 Aug 2010 19:20:00 -0700 Mananya Eats: Tampopo http://mananyacooks.com/mananya-eats-tampopo http://mananyacooks.com/mananya-eats-tampopo
Want a good selection of ramen noodles to choose from? No, not at Takashi. Head over to Lincoln Ave. This Korean-owned Japanese joint is worth renting a zip car. It's a no fuss, no fancy pants small portions type of restaurant. The cuts of fish--- super thick and the portions are huge. Oysy is the only other place I've ever been to where the fish is a mouth full.

 

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Mon, 19 Jul 2010 17:34:00 -0700 Mananya Eats: Food Porn from France http://mananyacooks.com/mananya-eats-food-porn-from-france http://mananyacooks.com/mananya-eats-food-porn-from-france

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Melun and Paris 2010.

 

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Sun, 04 Jul 2010 06:01:00 -0700 Mananya Eats: "Thai Potato Chips" @ Spoon Thai http://mananyacooks.com/mananya-eats-thai-potato-chips-spoon-thai http://mananyacooks.com/mananya-eats-thai-potato-chips-spoon-thai
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When I posted my TAC QUICK review, many suggested I try out Spoon Thai. I didn't want to believe that there was a better Thai restaurant in the City of Chicago. And I found out, there isn't. Well, maybe Thai Avenue comes pretty close. But, that's for another review some day.
 
If you haven't ever had Mieng Kum, try it. First time my husband ate it in Thailand, my mom told him they were "Thai Potato Chips" (way to con a 'Farang' to eating something weird... just tell them it's potato chips and they'll eat it). No, there's nothing potato-y about this traditional Thai snack. But, what she meant was back in the day (before junk food), this is what they ate as snacks.
 
In the United States, the leafy greens are substituted for bathal leaves. A potent, medicine-tasting leaf commonly found in tropical climate (very popular in Indian cooking). Here in the states, we just use collard greens. It's then filled with pan-fried coconut shavings, topped with tiny pieces of: lime (with skin on), peanuts, thai bird chili, red onions, and ginger. Finally, it's drizzled with a sweet honey-based sauce that has a shrimp paste aftertaste. Sadly, you can only find Mieng Kum at select Thai restaurants. They've got it at Spoon Thai and Thai Pastry.
 
So overall, would I go back to Spoon Thai? Yes, only if in the area. Yes, only for the Mieng Kum. Yes, for the Bamee Hang (egg noodles as pictured). And yes, for the homemade fermented pork balls. Aside from the "Thai Potato Chips", everything was on the bland side. I tried Spoon Thai 2 additional times after my initial visit and TQ still has a piece of my heart (or tummy).
 

 

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Thu, 24 Jun 2010 03:17:00 -0700 Mananya Cooks: Creamy Caesar Salad Dressing with Greek Yogurt http://mananyacooks.com/mananya-cooks-creamy-caesar-salad-dressing-wi http://mananyacooks.com/mananya-cooks-creamy-caesar-salad-dressing-wi

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This recipe came to me when I was deciding what to do with all the anchovies lingering in the fridge. I buy everything in bulk. So, of course, I bought enough anchovies to last me a year. Caesar dressing is my favorite (followed by blue cheese dressing). What better way to make it guilt-free other than using... Greek yogurt as your base. So simple. In a blender, combine:

1 cup 0% Greek yogurt (Fage or Trader Joe's)
1 garlic clove
1/4 cup of grated Parmesan cheese
1/8 cup of white vinegar
1/8 cup of FRESH lemon juice
1 tsp of fresh cracked pepper
2-3 anchovies (depending on your salt-level preference)
1/2 cup grape seed oil (commonly used in salad dressings)
(optional: for Greek yogurt beginners, add in 1-2 tbs of low fat/reduced fat mayonnaise)

All ingredients can be blended together at once. But, for a smoother, thicker and creamier texture, add the grape seed oil in slowly, a little bit at a time. Once done, put in a glass jar. This is a really easy dressing to make ahead of time; keeps in your fridge for one week.

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Tue, 22 Jun 2010 05:07:00 -0700 Mananya Eats: Balsan http://mananyacooks.com/mananya-eats-balsan http://mananyacooks.com/mananya-eats-balsan

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I'm not a fan of small plates and over-priced dining. But, Balsan @ The Elysian Hotel is not all that bad. Every dish was prepared with care. Nothing was overcooked and tasted well balanced. Service was outstanding. However, watch out for the clientele. Most were snots.

Artisan Plate selection of meats & cheeses, sourdough bread (pictured)
Tarte Flambee bacon, onion, uplands pleasant ridge reserve
Alaskan Halibut fava beans, artichokes, fine herbs (pictured)
Herb Crusted King Salmon creamed onions, red wine, water cress (pictured)
Pork Belly with mushrooms (pictured)
Lamb Leg flageolet beans, olives, arugula
Sardines, fennel and red peppers (pictured)

Would absolutely go back to try their breakfast offerings. Here's to a place that transforms you from Chicago to Europe!

http://www.yelp.com/biz/balsan-chicago

Etienne Balsan (1880–1953) was a French socialite. He was a lover of Coco Chanel.

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Mon, 21 Jun 2010 14:21:00 -0700 Mananya Eats: Langostinos @ La Palapa http://mananyacooks.com/mananya-eats-langostinos-la-palapa http://mananyacooks.com/mananya-eats-langostinos-la-palapa

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Never under estimate the quality and authenticity in the south side. Right off the Damen exit from I-55, you'll see this little shack next to a Huck Finns. The ocean-themed restaurant reminded me of South Padre Island (which is not a good thing).... but it's always so crowded. So of course, you know me.. I had to find out for myself if it's really worth it. The prices weren't eye-shocking cheap. We ordered 2 dishes for a total of $40. I mean, seriously? In the South Side? At a shack?! $40?

Had the infamous Langostinos, "shrimp" marinated in seafood seasoning. It was fabulous. Squeeze some lime and you'll think you're on vacation dining on beach-side bbq. We also ordered the Charolada De Mariscos (Seafood Combo) served on top of rice. Granted, the crab meat was imitation (SAY WHAT?!), but it was outstanding nonetheless.

Please go to support this place. It's a great find.

http://www.yelp.com/biz/la-palapa-chicago


 

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Wed, 02 Jun 2010 17:50:00 -0700 Mananya Eats: Cafe Iberico [Tapas] http://mananyacooks.com/mananya-eats-cafe-iberico-tapas http://mananyacooks.com/mananya-eats-cafe-iberico-tapas
In Chicago, the debate is... what's better? Cafe Ba Ba Reeba or Cafe Iberico for tapas? HANDS DOWN... Cafe Iberico. Cheap, quick and authentic. The downside is that Cafe Iberico tends to be a bit loud. Secret? Sit by the"deli". It's an elevated dining area that is away from the main dining room. They don't take reservations and it's a 3 hour wait on a Friday/Saturday. So, just go early! I've been there enough times to tell you these are the must orders for 3-4 ppl:
 
PULPO A LA PLANCHA (pictured)
Grilled octopus with potatoes and olive oil.

PATATAS BRAVAS (pictured)
Spicy potatoes with special tomato sauce.

JAMON IBERICO (pictured)
Spanish style cured ham with manchego cheese and tomato bread.

QUESO DE CABRA (pictured)
Baked goat cheese with fresh tomato basil sauce.

PINCHO DE POLLO
Chicken brochette with caramelized onions and rice.

CALAMARES A LA PLANCHA
Grilled squid with olive oil, garlic and lemon juice.

PINCHO DE POLLO
Chicken brochette with caramelized onions and rice.

FIDEUA DE MARISCO
Pasta casserole served with seafood.

ALMEJAS EN SALSA VERDE
Small clams sautéed with shallots, white wine and parsley.

PATATAS ALI-OLI
Red potatoes with garlic mayonnaise sauce.

Skip the paella (pictured). I know. Disappointing.

 

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Fri, 14 May 2010 09:43:00 -0700 Mananya Eats: The INFAMOUS Original Rainbow Cone @originalrainbow http://mananyacooks.com/mananya-eats-the-infamous-original-rainbow-co http://mananyacooks.com/mananya-eats-the-infamous-original-rainbow-co

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LET THE SUMMER BEGIN! It's a sunny day AND it's going to be an awesome weekend in Chicago.. so drive over to the South Side and grab yourself a cone. You have to get the legendary Original Rainbow Cone...yummy massive-sized scoops of:

Orange Sherbet
Pistachio
Palmer House (Venetian Vanilla with Cherries & Walnuts)
Strawberry
Chocolate

I included several pictures of the cone I had pre-consumption... you can't get bored looking at too many ice cream pics, right?

Visit:
http://www.rainbowcone.com/Rainbow1/Home.html

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Mon, 10 May 2010 16:56:00 -0700 Mananya Eats: TAC Quick/ (My Fav Thai Restaurant in Chicago) http://mananyacooks.com/mananya-eats-tac-quick-my-fav-thai-restaurant http://mananyacooks.com/mananya-eats-tac-quick-my-fav-thai-restaurant

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TAC Quick is my favorite Thai restaurant in the City of Chicago. It is incredible. Well, that is if you know how to order from the Thai Menu. TAC stands for Thai Authentic Cuisine. And, authentic it is. It's so good it reminds me of home. Home, home. If you're not adventurous, order from the "regular" menu. But for those looking for an authentic dining experience, this is the place to be. The Thai Menu is a bit intimidating.. and scary...but if you've ever wondered what other Thais order when we're out, wonder no more.

TAC Quick has items you'll never find anywhere else in Chicago. Well, maybe you'll find it at my 2nd or 3rd favorites (Sticky Rice & Thai Avenue)... but hands down, TAC Quick has some amazing selections.

Try their Papaya Salad (Pictured), Boat Noodles (Soy Noodles (pictured), Pad Kra Pow with Thousand Year Old Egg (Basil Stir Fry), Nom Jeen Nam Ya (Root Curry with Noodles), Krapi Fried Rice (Shrimp Paste Fried Rice), Kang Kiew Wan (Green Curry with Thai Omelet),or Ka Moo (Sweet Pork Shank)...just to name a few.

Note, their regular menu isn't THAT great. If I remember correctly, the quality is standard. You really need to order the really authentic items. Just take a chance and go wild. Order something out of your comfort zone. You won't regret it.

http://www.yelp.com/biz/tac-quick-chicago

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Wed, 05 May 2010 17:10:00 -0700 Mananya Eats: Mercadito/Chicago http://mananyacooks.com/mananya-eats-mercaditochicago http://mananyacooks.com/mananya-eats-mercaditochicago

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Mercadito. Trendy. Fresh. Tasty. Small...no, not the size of the restaurant, but rather, they've got small portions. Perhaps their plate sizes are just ginormous-- yeah, maybe that's it. It gave the 'illusion' of small portions. Regardless, I went on a Monday night and it was pretty packed. It's a great place for a night out. They've got sidewalk seating-- so that's an immediate plus for me!

In terms of comida, we ordered several apps and various tacos. These are worth trying:

camarón tacos 14.5
shrimp, roasted garlic, chipotle mojo, avocado

carnitas tacos 14.5
michoacán style braised berkshire pork,
chile de árbol coleslaw, toasted peanuts

piña guac 8.5
pineapple, tomatillo, habanero, mint

camarón ceviche 11.5
shrimp, tangerine, roasted jalapeños, citrus-guajillo broth

tostadas de hongos tostado 10.5
crispy corn tortilla, wild mushrooms, pinto bean hash,
manchego cheese, tomatillo salsa, epazote crema fresca

Now, the carnitas.. everyone loved it. But, me? NOT a fan. I swear it tasted like someone put Thai peanut sauce in it. No, I'm not just saying that because I'm Thai. It was just really odd. I wouldn't get that again, but everything else we ordered were satisfactory to above average.

But, if are a stickler for service, beware. This place is relatively new. They got our order wrong--- twice. Honestly, it was kind of a hot mess. They kept on dropping off food that weren't ours, drinks weren't being refilled in a timely manner... but eh, the tequila list and food creativity level was high enough for me to come back again. My suggestion, just order the tacos and tostados because they're packed with flavors and wash it down with some quality tequila!


http://www.mercaditorestaurants.com/

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Fri, 30 Apr 2010 11:36:10 -0700 Mananya Cooks: Thai Garlicky Pork Ribs http://mananyacooks.com/mananya-cooks-thai-garlicky-pork-ribs http://mananyacooks.com/mananya-cooks-thai-garlicky-pork-ribs Growing up in Thailand, we made this all the time for dinner. It's super simple to make and does not need to marinade for longer than 10 mins.

1 pack of Pork Ribs
1 large garlic
3 tbs of fish sauce
1/2 tsp of black pepper
4 tbs of oyster sauce
canola oil for pan fry

Mix pork ribs, garlic, fish sauce, black pepper and oyster sauce. Set aside for 10 mins. In a huge wok, put in canola oil and place those pork ribs in, several at a time. Make sure that you don't 'clutter' the wok, otherwise, you will not get the nice golden brownness. Cook on high heat with the oil for about 4 minutes on each side.

Delicious with rice! Well, I mean.. I think everything tastes great with rice.

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Mon, 26 Apr 2010 21:20:00 -0700 Mananya Cooks: Tom Yum Fried Rice http://mananyacooks.com/mananya-cooks-tom-yum-fried-rice http://mananyacooks.com/mananya-cooks-tom-yum-fried-rice
You like Tom Yum Soup, right? How about fried-ricing it up? You will love love love this dish. This is a Mananya Original! A
 
1 cup of cooked rice (White or Brown)
Half of a lemongrass (use bottom half only)
5 kaffir leaves (de-stemmed)
1 whole galanga (peeled)
3 tbs chili soya bean sauce (can be found at Vietnamese or Thai stores only)
3 tbs Fish Sauce
1 medium white onions
2 tbs oil (canola or olive)
1 tbs minced garlic
handful of mixed seafood/chicken/or beef
 
Pulse lemon grass, galanga, and kaffir leaves in a food processor, set aside. Saute garlic in oil. Add soya bean sauce along with the onions and your seafood/protein of choice. Add in the herbal mixture. Stir thoroughly then add the rice. Continue to mix and add the fish sauce. Top the cilantro and serve with a slice of lime!
 
Tip: NEVER make fried rice with hot or warm rice. It will make your final product mushy. Make sure your rice is at room temperature.
 
 

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Fri, 23 Apr 2010 22:42:35 -0700 Mananya Eats: Escargot Crepe @ Icosium Kafe http://mananyacooks.com/mananya-eats-escargot-crepe-icosium-kafe http://mananyacooks.com/mananya-eats-escargot-crepe-icosium-kafe
Escargot

Inexpensive specialty crepes or create-your-own crepe... OUI OUI! In honor of my upcoming trip to Paris, I decided on the Crepe De Paris. They filled that sucker with TONS of brie and LOADS of lil snail guys. It was TDF. For dessert, of course you HAVE HAVE HAVE to get the Nutella Crepes. Crepes... plural... more than one. And the best part? Icosium is BYOB!

http://www.yelp.com/biz/icosium-kafe-chicago-2

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan Thu, 22 Apr 2010 11:57:21 -0700 Mananya Eats: Tacos and Sunglasses http://mananyacooks.com/mananya-eats-tacos-and-sunglasses http://mananyacooks.com/mananya-eats-tacos-and-sunglasses
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Frontera Grill's Fresco Cochinita Pibil Tacos with a side of sunglasses http://bit.ly/96J4SW

Fresco is located on the 7th floor of the Macy's on State Street, Chicago. The prices are much higher than an authentic South Side taqueria, but worth the money. You should also try the Tortilla Soup, it's tasty--- a bit salty, but doesn't have that "mass-produced I'm a chain" taste. Tastes like someone put love into it, mucho love!

www.fronterafresco.com

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]]> http://files.posterous.com/user_profile_pics/303816/Picture_2.png http://posterous.com/users/36PwBuAPxvwZ Mananya Soobhawan Mananya Mananya Soobhawan en-usnonadult