Riya's Kitchen

moo tod : fried pork

noreply@blogger.com (Team : Riya & Mimm) — Thu, 26 Feb 2009 10:15:00 +0000

Moo Tod : หมูทอด
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If you happen to pass any schools in Bangkok, you will always find BBQ or Fried Chicken/Pork vendors in front of the schools. The reason because kids love it, I loved it when I was young and I still love it now. It can be eaten with steamed rice or sticky rice.

"Moo Tod" (Fried Pork) is always served on our (Thai) table and, in my opinion, it’s always under-rated. If you dine at a Thai restaurant and then browsing through their menu. You can hardly find “Moo Tod” in there. The dish is actually meant to accompany with other spicy dishes like spicy curry to balance the favours., especially the spiciness. That’s the main reason why it has never been a Star in Thai food. I guess another reason is because it’s too simple. At times, simplicity is the best.

Find below my very own recipe of "Moo Tod"

½ Kilo of Pork (Tenderloin, Shoulder or Spare Ribs), cut
3-5 Tablespoons of Oyster Sauce
6-10 Tablespoons of Soy Sauce
4 Cloves of Garlic, finely chopped (Optional)
Cooking Oil (Choose the one that's good & safe for frying.)
Ground White Pepper (Optional)

Preparation

Marinate the Pork with Oyster Sauce & Soy Sauce, keep in the fridge for a nigh

Set a Wok with Cooking Oil over medium-high heat, wait till becoming very hot. Fry the Pork till turned golden brown. Remove into a towel to absorb the oil. Leave for 5 minutes to set, and then slice them into bite-sized bits
Serve with Steamed Rice or Sticky Rice

somtam nua

noreply@blogger.com (Team : Riya & Mimm) — Thu, 19 Feb 2009 12:53:00 +0000

Somtam Nua : ส้มตำนัว
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If you visited Thailand and didn’t get a chance to try our Somtam (Thai Raw Papaya Salad) then you are not really visiting here.

In my very own opinion, I seriously think that every 2nd Thai woman in Thailand like to eat Somtam – oh well, I think all of Thai women loves Somtam. If a Thai girl told you that she hated Somtam – my guess, she lied. (Strang enough, some girls pretend to dislike it.)

The main reason of my firm believe is because if you look at our corners and streets in Bangkok. You will find at least, 2-10 of Somtam vendors in one street, there are everywhere; good ones, hygienic ones, dirty ones, popular ones. Surprisingly, all of them seems to sell (make money) no matter there are more than 100 venders being close together in one street. Somtam is probably the most popular and most eaten salad dish in Thailand.

Somtam is originally from E-saan (You can find it in Laos too.) When the Labours from E-saan relocated to all over of Thailand to find job, they bring their food. Therefore, Somtam and some more popular E-saan dishes find their place in almost of every corner of Thailand

I personally love Somtam to bits. I don’t know since when it becomes one of my favourite. (When I was young I didn't even know it.) One of the best places to visit is "Somtam Noir" ( I like to call it "SomtamNoir" rather than "SomtamNua".) The place cooked mean dishes of Somtam (with Salted Crab, Thai Style, Junkle Style, and Mixed Style.) and not only Somtam is good but the rest of menu is also wroth trying. I am a fan of their fried Chicken Wings.
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This particulary Branch that I visited very often is located in Siam Square Soi 5. (Strange, this area is popular by teenagers – this means Thai teenagers love Somtam?? That’s a good news. It’s always better when they like Somtam too, not just only the Junk Food : Burger & Pizza. Somtam is healthier for them.)
The place is always fully packed and every time I went there, I had to wait at least 10-15 mins in order to get a seat. It’s packed since opening time till closing time. If you ever notice, after 13.00pm, their Staff always look tired & exhausted as there are always too busy, the staff are probably too worn out. (There are actually lots of staff there.)
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100% popular, which is one of the reasons why I like going; I need to know/learn how the popular restaurants cope with the crowd and how they manage to be busy. Being Popular needs many factors; good food, clean, well-organized, trendy, classic, etc,) If one understands the key thing then one can be very successful in food business. I want to be a successful person who runs a busy & packed restaurant.

Nua (นัว) in Essan means well-blended/mixed/balance. I think its a right name as the kitchen can keep the level of Consistency no matter the chaos. There 2 branches, another one is in “Ramindra” Road.
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Somtam Nua
392/14 Siam Square Soi 5
Bangkok. 10110
T. 02 251-4880
Service Time: 11.15am-21.00pm.

chicken & daikon soup

noreply@blogger.com (Team : Riya & Mimm) — Wed, 18 Feb 2009 11:40:00 +0000

Chicken & Daikon Soup: แกงจืดไก่ใส่หัวไชเท้า

At time, I don’t want anything fancy for dinner but just a bowl of Chicken soup. I remember that when I was very young (being a difficult kid) and that I couldn’t eat too many things. (Mostly, spicy dishes and some particular dishes.) My Step-Grandmother would cook Chicken Soup with Tofu and Vegetable for me; she changed different kind of vegetable in order to avoid me getting bored with her food and I never once complained.

Cooking clear soup is not as difficult as people like to think. Cook it in low to medium-heat and let it simmer for hours. This way, you would get a clear & sweet soup & very tender Chicken/Pork Spare Ribs which could melt in your mouth.

I like cooking, I can cook anything to others but I can be, at times, very difficult (picky) with my own food but the soups always do me fine as they (Clear soups) bring back my childhood memories.

Find below my recipe of “Clear Chicken & Daikon Soup”

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1 Big Organic Daikon, peeled & cut
4-6 of Chicken Thighs & Drumsticks (You can always replace the Chicken with Pork Spare Ribs.)
4 Cloves of Garlic, smashed
4 Cilantro Roots, smashed
2 ½ Liters of Chicken Stock
2-3 Tablespoons of Soy Sauce
2-3 of Chinese Mushrooms, soaked & halved (Optional)
1 Cup of Vermicelli, soaked & cut (Optional)
Cilantro Leaves, cut

Note – If possible, I prefer everything organic.

Preparation

Add Chicken Stock in a large saucepan. Set a saucepan over high-heat and bring to the boil. Then add Garlic & Cilantro Roots, leave till aromatic. Then add Chicken Bits. Bring to the boil again. Then Add Daikon Bits bring back to the boil and then turn to low-medium heat, leave to simmer for at least 15-20 minutes. Seasoning with Soy Sauce. Turn off the heat. Remove into a serving bowl, Sprinkle with Cilantro Leaves. Serve hot with a cup of Steamed Rice.

nam-prik ka-pi : spicy shrimp paste relish

noreply@blogger.com (Team : Riya & Mimm) — Mon, 09 Feb 2009 07:36:00 +0000

Spicy Shrimp Paste Relish : น้ำพริกกะปิปลาทูทอด

This special relish is one of the most popular relishes in Thailand. You can always find it in any restaurants at every corners of Thailand. The fun bit is there are lots of fresh, fried & steamed vegetables & many more of other things are being accompanied with it.

I personally like “Platu” (Slightly Salted Thai Mackerel). So, to me anything that comes with it is more than fine. Find below my recipe

Relish Ingredients

1 Tablespoon of Premium Quality of Shrimp Paste
2-3 Cloves of Garlic
2-3 of Red Chilies (Thai call it “Bird-Eye” Chili)
6-8 of small Mini-Green Eggplants
2 Tablespoons of Lime Juice
1 Teaspoons of Palm Sugar

1 Teaspoon of Fish Sauce (Optional)

Accompanied (served) with

2 of Fried Thai Mackerels
Lots of Vegetables ;
Pumpkin (Steamed), cut into bite-sized bits
Cucumbers (Fresh), cut to bite-sized bits
Green Apple-Eggplants (Fresh)
Young Ginger (Fresh), sliced
(Chinese or) Cabbages (Steamed)
Cauliflower (Steamed), cut into bite-sized bits
Long Bean (Fresh or Steamed), cut
Wing Bean (Fresh), trim
Young Winter Melon (Steamed), cut
Carrot (Fresh or Steamed), cut into bite-sized bits

Eggplant fried with Egg.

Cassia Leaves fried with Egg (Cassia Omelette.)
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Preparation
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(Fried Vegetables)

Whisk, 3 of (Organic) Eggs, add cut Eggplants, stir to mix well
Set a wok over high-heat, add cooking oil, wait till becoming very hot. Fry the Eggplants till turns golden. Remove into a towel to absorb oil. Keep one side

Repeat the same cooking process but this time replaces the Eggplant with Cassia Leaves. ( Note -You dont see these fried Veggies in the picture because I am currently on diet. )

(Relish)

Add Chilies & Garlic in a stone mortar & pestle, pound till almost fine. Then add Shrimp paste, pound till mixed well. Then add mini Eggplants, pound them a little to break some of them . Then add Palm Sugar & Lime juice, pound gently (in circle) to mix well. If its becoming too thick, you can always add a little of water. Taste before serving if more of seasoning (Fish Sauce & more of Palm sugar) is needed. Then remove into a serving cup. Serve with fried, fresh & steamed Vegetables, Thai Mackerels (as mentioned above.) & steamed Rice.

spicy beef & green apple-eggplant salad

noreply@blogger.com (Team : Riya & Mimm) — Sat, 07 Feb 2009 11:53:00 +0000

Spicy Beef & Apple-eggplant Salad: ยำเนื้อใส่มะเขือเปราะ

This beef salad is delightful. It’s an authentic & old Thai dish and we don’t see nor cook it very often at home. I remember that when I was young I don’t like eating green apple-eggplant at all. Things change over time, apparently, as now I kind of like it very much.

Anyway, find below a recipe of Spicy Beef & Green Apple-Eggplant Salad.

1 Premium Beef Steak (Sirloin, Tenderloin, Rib-Eye – anything that you like)
8-10 of medium Green Apple Eggplants, sliced & soaked in water with salt

Spicy Dressing
4 of Red Chilies, seeded & chopped
4 cloves of Garlic, finely chopped
4 Tablespoons of Lime Juice
3-4 Tablespoons of Fish Sauce
1 Teaspoon of Palm Sugar
Cilantro Leaves for Garnish

Preparation

Sprinkle both sides of Beef Steak with Sea Salt, then keep in the fridge for a night.

In a blender, add the ingredients of the Spicy dressing, blend. Keep one side. (You can simply shake them well in a dressing mixer.)

Take the steak out of the fridge, leave for 5-10 mins at room temperature. Grill the steak to your liking (I love mine cooked Medium-Rare). Then keep one side, leave it to rest for 5-10 mins. Then slice into bite-sized strips.
In a big Salad Bowl, add in the sliced Apple-Eggplant, Grilled Beef & Dressing. Toss to combine well. Remove into a serving plate, sprinkle with Cilantro leaves.

puu phad phong-kari : stir-fried crab with yellow curry powder

noreply@blogger.com (Team : Riya & Mimm) — Tue, 27 Jan 2009 11:37:00 +0000

Stir-fried Crab with Yellow Curry Powder: ปูผัดผงกะหรี่

To me cooking is always my true love & real pleasure. If someone asked me to cook something for him/her, with no doubt, I delightfully would love to. A few times, I was asked to organise a party to be in charge of food & Drinks, I was so happy & pleased (and exhausted) and when I saw all the guests being happy & satisfied, all of my time and effort that I put into was/is all worthwhile. I guess I am a domestic type of person.

A mate likes eating “Crab” and when she visited. I cooked it as a lovely lunch for her.

Find below a recipe

2 of Crabs (approx. 500 Grams), cleaned, chopped & smashed
2 of Eggs
1 Cup of Onion, sliced
1 Cup of Chinese Celery, cut
1 Cup of Spring Onion, cut
2 Teaspoons of Yellow Curry Powder
1 Teaspoon of Ground White Pepper
4 Tablespoons of Oyster Sauce
2 Tablespoons of Soy Sauce
½ Cup of Milk
½ Cup of Ginger, peeled & sliced
4 Cloves of Garlic, chopped
3 Tablespoons of Olive Oil (Extra light & mild)
2 Tablespoons of Sweet Chili Paste
A dash of Brown Sugar

Preparation

Whisk Eggs, Milk, Curry Powder & Sweet Chili Paste, till mixed well
Set a Wok over high-heat, add Garlic, fry till aromatic. Add chopped Crab & Ginger, fry till cooked through. Add the mixed liquid of Eggs, Milk, Curry Power & Sweet Chili paste, then add Oyster sauce, Soy sauce & a dash of Brown Sugar, fry till combine well. Sprinkle with sliced Onion, Spring Onion, & Chinese Celery, fry for a few mins
Sprinkle with Ground White pepper, turn of the heat
Remove into a serving plate
Serve with steamed rice

yum moo yang : spicy grilled pork salad

noreply@blogger.com (Team : Riya & Mimm) — Thu, 22 Jan 2009 06:13:00 +0000

Spicy Grilled Pork Salad : ยำหมูย่าง
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Wow… it’s been so long since my last post. I have been kept too busy with life and things after New Year. Every fresh year, we all try to set New Year Resolutions. Mine was to shed 5 more kilos (yep, I want to be a skinny type of person as every time I look at “Vogue”, ”Elle”, or “Harper Bazaar” – everything in there always convinces/ed me that being skinny goes well with every clothes that creates by those talented designers. Shallow eh? Oh well, no one was born perfect… and one thing I am sure being a woman for 34 years is that we all (women) want to be pretty.”

Anyway, back to the recipe, the spicy salad is good for diet. (I try to eat only 1,200 Kilo/Calories per day and by doing that, I need to stop eating lots of meat. Veggies are something that I should eat 4-5 times a week. Recently, I read from a medical book that eating too much of law vegetables is not healthy. So, I avoid eating raw veggies by cooking them only a few times in a week.. and try to eat more of cooked veggies.)

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Ok.. Ok.. Enough of babbling find below a recipe of “Spicy Grilled Pork Salad”.

Pork tenderloin or shouder, grilled to perfection (turns pink), then sliced
1 of Onion, thinly sliced
1 Cup of Cherry Tomatoes, halved
1 Cup of Cucumber, sliced
½ Cup of Chinese Celery, cut

Spicy Chilies Dressing

4 of Green Chilies, discard the seed
4 of Red Chilies, discared the seed

4 medium cloves of Garlic, peeled
1 of medium Orange, peeled & discard the seed
½ Cup of Lime Juice
½ Cup of Fish Sauce
2-3 Tablespoons of Brown Sugar / or Palm Sugar

Preparation

In a blender, add everything for the dressing in, blend.
Keep one side (The rest of dressing can be kept in the fridge for a week.)

In a salad bowl, add everything in, toss gently to mix well.
Serve with a cup of dressing on the side.

brunch @ minibar royale

noreply@blogger.com (Team : Riya & Mimm) — Thu, 08 Jan 2009 11:01:00 +0000

Where to have a wicked “brunch” in Bangkok?

I am a Breakie & Brunch person and recently, I brunched a few times at Minibar Royale in Sukhumvit Soi 23, I like the place so much so that I decide to write about this place.

To me this is my first time that I find a decent "Egg Benedict" , which is my most favourite brunch, in Bangkok. The place offers many interesting & lovely brunch menu which I adore to bits and I personally think that you probably couldn’t find a better brunch menu from anywhere else in Bangkok. Like “Corned Beef served with Home Fries & Poached Eggs”, “Egg Florentine”, “Mini Pancakes with Fresh Fruits”, & “Waffles or French Toast with seasonal fresh fruit”.

The booze list is quite interesting & impossible to resist. A list of bubbly cocktails makes for a good brunch; try the Bumble, a mixture of sparkling wine, gin and honey lime.

The owners are the founders of fashion house “Sretsis” and jewelry brand "Matina Amanita" , along with their classmates and friends from their days at NYU, conjure up the feel of that typical “French café” you’d find on the streets of New York.

Minibar Royale is the perfect place for having lovely chat, brunch & drinks with a group of mates.

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Minibar Royale

Citadines Bangkok,

37/7 Sukhumvit Soi 23

Tel : 02-261-5533
Website: http://www.minibarroyale.com/

ham & cheese sarny

noreply@blogger.com (Team : Riya & Mimm) — Fri, 02 Jan 2009 10:40:00 +0000

Ham & Cheese Sarny

Happy New Year!

At times when you get so busy with work and stuff, you can’t find time to cook. Then the easy sandwich is the answer. I like proper sandwiches and my beloved ex cooks mean ones (Sausage Sarny, Bacon Sarny, Smoked Salmon Sarny wiht Lemon Zest - hmmmm yum.) Geez I miss those times I spent with him.

One of my favourite sandwiches is “Ham & Cheese”, I do cook it very often. It’s way too easy & yummy. That's why.

Find below a recipe a humble recipe by me.

4 slices of Whole-Meal Bread (Toasted to your linking

4 slices of premium Cooked Ham, largely sliced
2 slices of Cheddar Cheese, largely & thickly sliced
113 g of freshly grated Cheddar Cheese (Optional)
113g of Mayonnaise (Hellmann’s is highly recommended.)
A dash of fresh ground Pepper

Preparation

Mix together cheese, mayonnaise. Pepper to taste. Spread mixture over one slice of bread, and then top with remaining slice of bread. Repeat till finish. (You can always tower it, its fun.)

stir-fried chinese-cabbage with bacon

noreply@blogger.com (Team : Riya & Mimm) — Sat, 20 Dec 2008 11:43:00 +0000

Stir-fried Chinese Cabbage with Bacon: ผัดผักกาดขาวใส่เบคอน

Watching DVDs of Gordon Ramsay cooking in “The F word” for many days. In his cooking show, he managed to use lots of Bacon in his food. Therefore, I craved for Bacon.

To me, cooking bacon is guilt. So, in order to compensate to that kind of guilty thought. I mixed it with Green. There comes “Stir fried Chinese Cabbage with Bacon”, something that is less guilt.

Find below my recipe of “Stir-fried Chinese Cabbage with Bacon”

1 of Chinese Cabbage (Medium Size)
½ Cup of Bacon, cut
2 Cloves of Garlic, crushed
2 Tablespoons of Olive Oil, extra light and mild
2 Tablespoons of Oyster Sauce
1-2 Tablespoons of Soy Sauce
1 Tablespoon of Seasoning Sauce
A dash of Brown Sugar

Preparation

Set a wok over high-heat, wait till becoming very hot
Add Bacon bites, fry till turn golden brown or till almost crispy.
Remove the Bacon bites, keep one side.
Remove the excess oil, clean the wok (I always don't use the cooking oil twice.)
Set the Wok back on high-heat
Add Olive Oil, wait till becoming hot
Add Garlic, fry till aromatic
Add Cabbages, fry till almost cooked
Add Soy sauce, Oyster sauce & Seasoning sauce, sprinkle with Brown Sugar. Fry briefly, then sprinkle with fried Bacon, fry a few times till mixed well. Turn off the heat, remove into a serving plate
Serve hot with steamed Rice.

18° Below

noreply@blogger.com (Team : Riya & Mimm) — Thu, 11 Dec 2008 06:12:00 +0000

18° Below Home-made Ice Cream in Hua Hin

If you happen to visit Hua Hin, don’t miss a chance to stop for a luxury home-made ice cream at “18° Below”

Yep... The name is inviting already. I heard about this Home-made Ice cream for ages. Then, I thought that I have to visit this special place and write about it, hence, this post.

The place is impressive, very casual & very much relaxing. The english chef "Simon" is trained from the famous “Cordon Bleu” in London for a year, then he & his wife (Khun "Puy") moved to Hua Hin to launcing a "luxury Ice Cream" brand . No wonder, why their menu & Ice Cream are very special & very much different from the local Ice Cream places in Hua Hin.

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I can 100% say that this luxury “Home-Made” Ice cream really lifts up the standard of Ice Cream in Hua Hin. (Sitting & eating there is very much different than eating at others in Hua Hin, it’s more about taste, ambience & their presentation (clean & simple but stylish & tasteful). Oh well, “18° Below” comes with “class & style” and more importantly, it reminds you of your childhood time that you always spent time after shcool at Ice Cream place with mates. It gives a personal touch to you.)

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If you manage to find your self going there then please, try their “White Brownie Cake”, "Rich Chocolate Cake with a hint of Dark Rum" & “Lemon Sponge Cake served with Lemon Cheese Cake Ice Cream” . I am seriously in love with the "Malibu Rum" & "Baileys" flavour.. Hmmm hmmm absolutely Yummy!!

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18° Below

Opening Time: 9.00am-6.00pm
Address : 2/57 Moo Baan Naeb Ke-Rue-hardt Villa
Naeb Ke-Rue-hardt Road. Hua Hin
Tel. & Fax : 032 522 208
Mobile : 081 751 7057

http://www.eighteenbelow.com/

thai rice noodle in phuket

noreply@blogger.com (Team : Riya & Mimm) — Wed, 10 Dec 2008 08:53:00 +0000

“Kanoom Jeen” in Phuket: Thai Rice Noodle

For Thai people, visiting Phuket is not likely to complete if they don’t get a chance to eat Rice Noodles ( Thai Kanoom-Jeen).

1) Bpha Ting’s Rice Noodle: ขนมจีนป้าติ่ง

At Bpha Ting, this Rice Noodle place offers many kind of “Curries” or “Sauces” (approximately 5-10 type of Curries & Sauces), some are sweet, some are hot but they all are absolutely delicious.

Despite the fact that I don’t eat something too hot or something too spicy, I ate 2 portions of their “Kanoom Jeen” for lunch.

This place has been serving “Rice Noodle” for ages. The person who currently runs this place is a 2nd generation. Its probably the best seller & No. 1 Kanoom-Jeen in Phuket.

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Opening Time: Daily from 6.00am

(Becareful, the Rice Noodle here is very popular. It is finished by 11.00am)

Location: 28 Satool Road, Muang, Phuket 83000

Tel: 076-258284, 081-894 1259

Next time, when you visit “Phuket” and you would like to try “authentic Thai Rice Noodle” then give this place a go. It will be such an experience for you.

Find below a few more of wicked places

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2) Bpha Mai’s Rice Noodle: ขนมจีนป้ามัย

Kanoom-Jeen is one of the mot popular Breakfast of Southern Thai People. At this place, they offer variety of sauces; such as Coconut Milk Sauce, Junkle Sauce, Chili Sauce, Southern Spicy Fish Curry, Green Curry, etc., and Kanoom Jeen is served with Fresh Vegetables, Picked Vegetables, and Boiled Vegetable with Coconut Milk.
This place has been serving “Kanoom Jeen” for more than 50 years.

Open Daily from 6.00am to 6.00pm
Location: Kabi Road, Muang, Phuket
Tel. 076-258 037

ขนมจีนป้ามัย ขนมจีนปักษ์ใต้รสเด็ด อาหารเช้ายอดนิยมของคนใต้ มีทั้งน้ำยากะทิ, น้ำยาป่า, น้ำพริก, แกงไตปลา, แกงเขียวหวานไก่ กินกับผักสด ผักดอง ผักต้มกะทิ ที่พิเศษไปกว่านั้นคือ ลูกค้าสามารถตักน้ำแกงได้เองตามใจชอบ เขาทำขายมาเกือบ 50 ปีแล้ว โดยเป็นสูตรของคุณป้าละมัย พูลสวัสดิ์ ซึ่งปัจจุบันดูแลโดยลูกชายและลูกสะใภ้-โกวิทย์และป้าแดง ซึ่งเปิดขายทุกวัน ตั้งแต่หกโมงเช้าไปจนถึงประมาณสิบโมงเช้า ขายจานละ 20 บาทเท่านั้น นอกจากขนมจีนแล้วยังมีห่อหมกปลามง รสอร่อยอีกด้วย

ขนมจีนป้ามัย ตั้งอยู่บนถนนกระบี่ อ.เมือง จ.ภูเก็ต โทร. 076-258-037

3) Thong-Pan-Chang’s Fresh Rice Noodle: ร้านขนมจีนเส้นสด "ทองพันชั่ง"

This place serves variety of fresh Rice Noodles. They come in many pastel colours like Soft-Green, Violet, Pink, Yellow & Baby-Blue. They look absolutely beautiful & scrumptious.

ขนมจีนภูเก็ต ขึ้นชื่อที่เป็นอาหารเช้าของคนภูเก็ตไม่แพ้ติ่มซำ แต่สำหรับใครที่ตื่นสายมาสักนิด ก็ยังแวะทานขนมจีนเส้นสดภูเก็ต "ทองพันชั่ง" ได้จนถึงดึก ด้วยเส้นสดทำเองที่นุ่ม ลื่น และน้ำแกงที่ปรับรสชาติให้ทานกันได้ทุกคน มีผักดองหลายชนิด รวมถึงผักสดที่ "ทองพันชั่ง" พยายามหามาให้ได้ทดลองทานแตกต่างกันไป
ร้าน ขนมจีนเส้นสดภูเก็ต "ทองพันชั่ง"รสอร่อย สะอาดให้ทานกับน้ำแกง หลากชนิด ทั้งน้ำยา น้ำยาป่า น้ำพริก เขียวหวาน น้ำเงี้ยว ไตปลา (พุงปลา) น้ำชุบหยำ ซาวน้ำ ในแบบของ "ทองพันชั่ง" ที่ให้คุณมาทานได้ทุกวัน ตั้งแต่ 11 โมง ถึง 2 ทุ่ม อยู่ในตัวเมือง ด้านหลังแฟมิลีมาร์ท หมู่บ้านภูเก็ตวิลล่า 1

Open daily: 11.00am-8.00pm
Located: Behind Family Mart, Phuket Villa 1, Muang, Phuket.

Email : ricenoodle@gmail.com

http://www.thai-rice-noodle.com/

phad ka-pao talay: stir-fried seafood with holy basil leaves

noreply@blogger.com (Team : Riya & Mimm) — Wed, 03 Dec 2008 11:07:00 +0000

Phad Ka-Pao Talay: ผัดกะเพาทะเล

Because of many reasons that I didn’t cook Seafood for ages. So, when my mates stopped by for lunch last week, I managed to cook something that they do like. "Seafood cooked with Holy Basil Leaves" came to mind. Then I served it with “Ink Squid Pasta”, my mates loved it too bits.

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"Phad Ka-Pao" is the most popular & the most beloved "stir-fry" by Thai poeple. It's versatile - you can cook it with Meat, Pork, Chicken, Tofu or Seafood. Oh well, it can be cooked with anything, really.

Anyway, this dish is where Calories & Cholesterol meet up. Personally, I eat "Seafood" in moderation – 2 times a week not more than that.

Find below a recipe of “Stir-fried Seafood with Thai Holy Basil Leaves”

1 Cup of Prawns, cleaned
1 Cup of Scallop, cleaned
1 Cup of Clam, cleaned
1 Cup of Squid, cleaned & cut
1 Cup of Crab, cleaned & cut (optional)
5-6 of Red Chilies, finely chopped
4 Cloves of Garlic, finely chopped
3-4 Tablespoons of Olive Oil, extra light & mild
4 Tablespoons of Oyster Sauce
2-3 Tablespoons of Soy Sauce
2 Tablespoons of Seasoning Sauce
1 ½ Teaspoons of Brown Sugar
A Handful of Hot Holy Basil Leaves

...

Preparation

Set a Wok over high-heat, wait till becoming hot
Add Oil, wait till hot, add chopped garlic, stir-fry till aromatic or turning yellow. Add in Seafood, stir-fry till becoming a little cooked
Add Oyster Sauce, Soy Sauce, Seasoning Sauce & Brown Sugar
Stir-fry regularly to mix everything well till cooked then sprinkles with Holy Basil. Turn off the heat, remove into a serving plate
Serve hot with Steamed Rice or Ink Squid Pasta

kaeng-chued fak: winter melon soup

noreply@blogger.com (Team : Riya & Mimm) — Sun, 30 Nov 2008 09:53:00 +0000

Winter Melon Soup: แกงจืดฟักใส่หมูสับ

This winter melon soup is popularly served with “relish” in order to balance the hot & spicy with something mild.

Personally, I am not a kind of person who is very fond of Hot & Spicy Food. So, I am happily pleased with mild Soup. I like cooking “Kaeng Chued” as it reminds me of my old time when I was a kid, especially in “winter” time. It is a kind of comfort food to me.

Find below a recipe

4 Cups of Winter Melon, cut
2 Cups of Minced Pork, roll into balls
8-10 Cups of Chicken Stock
A Dash of Sea Salt or a few tablespoons of Soy Sauce
A handful of Spring Onion & Cilantro, cut

Preparation

Set a large Saucepan with Chicken stock over high-heat
Bring to the boil, add Pork Balls, wait till cooked (they will float)
Bring back to the boil
Then add Sea Salt
Remove into serving bowl
Sprinkle with Spring onion & Cilantro (optional)
Serve hot with a cup of “Spicy Relish”, “Fried Pork or Chicken” & Steamed Rice

yum goon-chiang: spicy chinese-sausage salad

noreply@blogger.com (Team : Riya & Mimm) — Tue, 25 Nov 2008 11:20:00 +0000

Spicy Chinese Sausage Salad: ยำกุนเชียง

Personally, I don’t eat Chinese Sausage. I don’t like it & will never like it for many reasons but I do cook it and I write this recipe because being a person who is passionate about food; I cooked loads of dishes that I don’t eat.

One of the girls at work went back to her home-town. She brought this Chinese Sausage back. So, I cooked it for her and the rest of the girls at work.

This kind of dish (Spicy Salted Egg Salad or Spicy Chinese Sausage Salad), the Thai-Chinese likes to eat for their breakie too bits. Yes, I know… eating something that cooked with chilies for breakfast seems odd… but it’s true. That’s the way do eat breakfast.

Though, after finish partying, I very much like eating Chinese Rice Porridge at Chinese Porridge Restaurants where open till very late (3-4am), especially at "Sorn-thong" at Rama IV or “55 porchana” in Thonglor.

Find below a recipe of “Spicy Chinese Sausage Salad”
...

2-3 Cups of Chinese Sausage, cut
3-4 of Red Chilies, finely chopped
3-4 of Red Shallotte, finely sliced
2-4 of Tablespoons of Lime Juice
2-3 of Tablespoons of Fish Sauce
A dash of Brown Sugar
A handful of Spring Onion & Coriander, finely chopped

Preparation

Set a large Saucepan over high-heat with Water, bring to the boil.

Add in Chinese Sausage, boil till cooked
Remove, drain & keep one side

In a large Salad bowl, add boiled Chinese Sausage, then chopped Chilies, Shallotte. Then add, Fish Sauce, Lime Juice & Brown Sugar, stir to mix everything well. Sprinkle with chopped Coriander & Spring Onion
Remove into a serving plate
Serve with a cup of Chinese & Thai Rice Porridge (Rice Soup) Style.

moo kao-ging : stir-fried pork with southern thai paste

noreply@blogger.com (Team : Riya & Mimm) — Wed, 19 Nov 2008 07:14:00 +0000

Moo Koa-Ging : หมูคั่วกลิ้ง

I bought a “Koa-Ging” paste from Phuket. So, I think its about time I start cooking "Moo Koa-Ging”. This particularly southern dish is very hot & spicy. I personally can’t be able to cope with something that’s too hot or too spicy. So, after I finished cooking it. I gave it to one of my mates who is capable of eating this kind of thing.

She told me “it’s good” but I should replace the pork with minced pork. Yes, I would probably cook it again... ermmm with less chilies definitely.

Anyway, find below a recipe of Southern “Moo Koa-Ging”

3-4 Cups of Pork, sliced or minced (or Beef)
4-6 of Kaffir Lime Leaves, finely sliced
2 Tablespoons of “Kao-Ging” paste
2 Tablespoons of Olive Oil, extra light & mild
A dash of Brow Sugar

If you can’t be able to find a paste then I have a recipe
3 Stalks of Lemon Glass, finely sliced
3 Cloves of Garlic
3 Cloves of Red Shallots
2 of Galanga, finely chopped
1 of Turmeric
½ of Kiffir Lime’s Zest, finely chopped
2 Teaspoons of Salt
5-10 of Dried Chilies, Soaked (Normally, they (Southern Thai people) would put, at least, 20 chilies.)
2 Tablespoons of Pepper (If you like it very hot, feel free, to add more)

Put everything into a blender, blend them till fine
Keep in an air-tight container; it can be kept in the fridge up to a month

...

Preparation

Set a Wok over high-heat, wait till hot
Add Oil, wait till becoming hot
Add the Paste, stir to aromatic
Add Pork, stir-fry till mixed well
Add a little of Water, stir-fry till the pork is cooked
Add a dash of Brown Sugar, stir to combine well
Sprinkle with Kiffir Lime Leaves, fry briefly
Turn off the heat
Remove into a serving plate
Serve hot with Steamed Rice & Cucumber

stir-fried peanut sprout & tofu

noreply@blogger.com (Team : Riya & Mimm) — Fri, 14 Nov 2008 06:51:00 +0000

Stir-fried Peanut Sprout & Tofu

Recently (in the past few years), in every decent supermarket in Bangkok that we go, we will find “Peanut Sprout”. It’s becoming a big hit in Bangkok. I guess its because now Thai people in general are more concerned about Health. Every thing, that is related to good health, sells.

I saw it on the oranic shelves at Central Food Hall for ages, but never once think of cooking it until recently, I ate at "KangEang at Pier" restaurant in Phuket. They cooked it as a side dish to serve with “Nam Prik Gunng Sieb”, I found it very delicious.

So, when I got back home, I started to think of cooking it. The idea of stir-fry it with Tofu comes to mind.

Find below a recipe of “Stir-fried Peanut Sprout with Tofu

2-3 Cups of Peanut Sprouts, cleaned
½ - 1 Cup of Tofu (Hard Bean Curd), cut
2 Tablespoons of Olive Oil, Extra light & Mild
2 Tablespoons of Oyster Sauce
2 Tablespoons of Soy Sauce

1-2 Tablespoons of Garlic, finely chopped
A dash of Brown Sugar

A handful of Spring Onion, cut

...

Preparation

Set a large Saucepan over high-heat, bring to the boil
Add in Peanut Sprouts, leave for a few mins till a little cooked
Remove into cold water, then drain & keep one side

Se a wok over high-heat
Add Olive oil, wait till becoming hot

Add Garlic, fry till aromatic
Add in Tofu, fry gently till a litter cooked
Add Oyster & Soy sauce, & a dash of Brown sugar
Add cooked Peanut Sprouts, stir-fry quickly for a few mins

Sprinkle with Spring Onion
Remove into a serving plate
Serve hot with Steamed Rice

kiem-eii soup with pork-balls & shrimps

noreply@blogger.com (Team : Riya & Mimm) — Thu, 13 Nov 2008 11:00:00 +0000

Kiem Eii Soup with Pork-balls & Shrimps : เกี้ยมอี่น้ำ

“Kiem Eii” is Chinese Rice-Macaroni that we (Thai) feel familiar with for ages. I am not sure since when it managed to find its place on Thai’s table. I assume, it has slowly been in our kitchen since the time that the Chinese immigrated to Thailand.

I don’t usually cook “Kiem Eii” but a few days ago, I went to Emporium Food Hall to find some snack then I found “Kiem Eii” there. So, I bought ½ Kilo to cook for our Breakie.

Find below my very own recipe (probably, close to the original Chinese one.)

½ Kilo of “Kiem Eii” (Chinese Rice-Macaroni)
2 Cups of minced Pork, roll into small balls
2 Cups of Prawns (big size – 6 pcs), shelled & cleaned
2-3 Cups of Bean Sprouts, cleaned
8 Cups of Chicken Stock (You can do it from scratch, if you like)
2-3 Tablespoons of Soy Sauce
2-3 Tablespoons of fresh ground white Pepper
A Handful of Coriander & Spring Onion, finely chopped

.
Preparation

Heat the Chicken Stock in a large Saucepan over high-heat, wait till becoming very hot
Add in Pork balls, wait till cooked
Add “Kiem Eii”, bring to the boil, then add soy sauce
Turn off the heat

Set another Saucepan with Water over high-heat, bring to the boil
Add Bean Sprout, leave for a few mins then remove & keep one side
Add Shrimps, leave for a few mins then remove & keep one side

Remove the “Kiem Eii” into a serving bowl, add in cooked Bean Sprout & Shrimps on top of “Kiem Eii”. Sprinkle with chopped spring oinon & coriander and a dash of ground white pepper

...

Serves : 3

Nuea Phad Pak Kanah : Stir-fried Beef with Chinese Kale

noreply@blogger.com (Team : Riya & Mimm) — Wed, 05 Nov 2008 10:36:00 +0000

Stir-fried Beef with Chinese Kale – Nuea Phad Pak Kanah

We love red meat, especially beef. Thai Beef could be so tough that’s why in many Thai recipes, they always instruct the readers to braise/boil the beef for hours before cooking.

European & Australian premium quality beef are naturally tender & very scrumptious. It’s way more expensive but it’s worth every baht that we paid for. I like Japanese beef (Kobe's) too, specially “Wagyu”.

In a very good book by Jeffrey Steingarten “A man who ate everything”, he said in the chapter that he experimented with “Wagyu” that he could never cook the “Wagyu” in his kitchen as good as in the Japanese restaurant. (He managed to get it done only half good, but it was wonderful, he said.) I quite agree. “Lack of Expertise” ruins the real taste of beef, no matter how good the beef is.

Anyways, I like to cook Beef every 2-3 days in a week only as eating too much of red meat is not healthy . I try to cook beef with different recipes but this particular recipe seems to always find a place on our table.

...

Find below my recipe of Stir-fried Beef with Chinese Kale

6 Cups of Organic Chinese Kale, cut
2 Cups of Beef, thickly sliced
2 Tablespoons of Olive Oil
2 Tablespoons of Oyster Sauce
2 Tablespoons of Soy Sauce
1 Tablespoon of Garlic, chopped
A dash of Sugar

Preparation

Set a wok over high heat , wait till becoming hot

Add Olive Oil, wait till becoming a very hot
Add Beef, fry to your liking ( I like to cook it for 2-3 mins for Medium-Rare. I personally think that Thai people in general fry the beef way too long. Thats why the beef becoming very tough.)
Remove the beef from the wok, keep one side
Put the wok back on medium-high heat, wait till hot
Add chopped Garlic, stir till aromatic
Add Chinese Kale, stir them add Oyster sauce, Soy sauce and Sugar
Add back the fried Beef, stir-fry to combine well
Remove into a serving plate
Serve hot with steamed Rice

posh & romantic restaurants in phuket

noreply@blogger.com (Team : Riya & Mimm) — Fri, 31 Oct 2008 06:28:00 +0000

Posh & Romantic Restaurants in Phuket.

As I mentioned in my previous posts, that I was in Phuket for Holidays with my mates. We made sure that we spend a good sum of money and we surely did.

I said that I would post about Food & Restaurants there. I posted one Restaurant already (Raya Restaurant) and they are so many that I don’t post yet.

I think that I should talk about Posh & Romantic Restaurants in one post & then Simple but Extremely Good ones later in another post.

Find below restaurants that are worth spending loads of money for...

.....

Baba Restaurant at Sri Panwa.
........
“The new Baba Dining Lounge boasts front row seats to the panoramic sunsets that set behind the plush green islands. Bronze, teak and unique laser cut lighting make Baba a place not only to enjoy food, views and cocktails but also to appreciate the intricate details in its design”

This is the most happening restaurant for posh Thai people. The restaurant hosts many fun parties. They did "Baba goes Scar" last month just a few days after I left Phuket. So, I missed it. Check the venue at their website or simply call to check.
....

>>> Baba Restaurant
......

Silk Restaurant at Surin Plaza.

Silk Restaurant & Bar was created by Lan Kwai Fong Entertainments group. The company is renowned for its contribution to the well known Lan Kwai Fong area in Hong Kong.

The restaurant has an extremely nice romantic ambience, friendly servers and great food but all these don’t come with a cheap price. Silk restaurant is one of the best Thai restaurants in Phuket. (It’s actually a place more for rich tourists & local expats.)
On the balcony, several floor-based candelabras provide intimate balcony lighting and the overall ambience it has to be said - both inside and outside - is one of unpretentious luxury. I say "unpretentious" because the restaurant's friendly and efficient service and atmosphere would disarm the snobbiest and most affected diner.

They know how to make a mean glass of “Grey Gooses & Orange Juice” too.

...

>>> Silk Restaurant & Bar

....

360 Bar at Phuket Pavillian

360 is the ideal destination for a perfect cocktail as well as romantic dinner.

360 Bar at Phuket Pavilions is about great views and good food. Overlooking a gorgeous panorama of tropical perfection, 360 is Phuket's only hilltop bar where the sun, sea, and sky are accompaniments enhancing your dining experience.

360 is a cool hangout that attracts mostly the island’s property businessmen and their sales girls. It’s not a bad place to hangout, but it’s definitely aimed more at rich locals.

....

>>> 360* Bar
...

Note ~ Most of the pictures, were taken from restaurant's website. I went there at night, So, I couldn't get good enough pix.

...

We went to "the Sala" for a few drinks & watching sunset after landing and then stopped by "the Marriott" . Its fantasssssticccc. I didn't get a chance to take picture as it was a little dark. Next time then.

raya thai cuisine in phuket

noreply@blogger.com (Team : Riya & Mimm) — Fri, 24 Oct 2008 12:21:00 +0000

Raya Thai Restaurant in Phuket

Raya by Khun Kurab is the number 1 Thai Restaurant in Phuket.

Everybody who knows where to eat goes eating there. Khun Gurab often asked to be a consultant to those high-end restaurants in Phuket. She often asked to train the chefs who work in those posh restaurants.

Khun Gurab is very welcoming person. She likes to talk & to greet her customers. If you happen to dine at her, please, have a chat with her. You will have fun & will learn many things from her. It’s quite an experience to me getting to talk with her.
She is a kind of person who is very happy to share her long & successful experience. She is often asked to be a chef for private parties/dinners for those rich people in Phuket. Too bad, that she is old now. So, she can’t always be available for everyone.

Raya restaurant is located at 48 New Deebuk Road in the City of Phuket, in an old Coronial House. So, you don’t see many foreigners. Most of her customers are Thai tourists and Thai locals.

Of course, going to dine at Raya is not going to be the same as dining at Baan Rimpha (the fact, only tourists dining at Baan Rimpha). At Raya, where is not fancy, you will get to eat authentic taste with a touch of Home-Cooking Thai food. Very impressive.

Khun Mim took me there and I am in love with this restaurant. I will go back to take a cooking class with Khun Gurab.

Here signature dishes are Crabmeat Curry served with Rice Vermicelli (Keang Puu), Caramelized-Pork Belly braised (Moo Hong), Fried Pork with Salt, Stir-fried Sator, Keang Pba & many more. (Find a Local’s specialties Section in the menu, then order everything, you can’t be disappointed.) Actually, everything in her menu is very delicious.

Most of her tourist-customers are well-off Thai people. Most of them always ask her to pack the food and take them back to Bangkok. So, she always has all the packaging and things that are needed for packing ready for us. She does send her food by plane to Bangkok by order. (We got one big box with loads of her food back home too.)

If you wish to experience the best, then Raya is highly recommended. Raya cooks the most delicious Thai food in Phuket, it is indeed the real gem of Phuket.

...

Raya Thai Cuisine
48 New Deebuk Road,
Muang, Phuket

T. 076 218155, 076 232236

luk-nieng sprout with pork curry

noreply@blogger.com (Team : Riya & Mimm) — Sat, 18 Oct 2008 10:08:00 +0000

Luk Nieng Sprout with Pork Curry : Keang Luk-Nieng Kub Moo

“Luk Nieng” & “Sator” (I honestly, don’t know their English name. I will find out what they are called in English then post them here later.) are southern vegetables (Hmmm I am not sure if they are categorized into Vegetable or Fruit.) and they are very very popular down there in the southern part of Thailand. Every restaurant there will have these Vegs shown/ recommended as their Local Specialties.

Anyway, I personally think that “Sotor” is too smelly. So, I prefer “Luk Nieng” sprout better.

I went to Phuket and found this “Luk Nieng” sprouts in Phuket’s market where is located behide Jungceylon.

Find below a recipe of Luk Nieng Curry

1 Cup of Pork, sliced into bite-sizes
2 Cups of Luk Nieng's sprout, cleaned
2 Tablespoons of Red Curry Paste, available at any Thai local markets (I got mine from a market in Phuket. So, it’s a genuine southern paste.)
2 Tablespoons of Olive Oil, Extra light & mild

2-3 Tablespoons of Soy Sauce

A dash of Brown Sugar

¼ Cup of Coconut Milk ( You can always add a cup if you like coconut milk)

3 of Red Chilies, sliced (Optional)
3 or 4 of Kaffir Lime Leaves, finely sliced or roughly shredded (Optional)

Preparation

Heat a wok over medium-high heat
Add Olive Oil, wait till becoming a little hot

Add Red curry paste, stir fry till aromatic (make sure you dont burn the paste.)
Add Coconut Milk, stir to combine well till aromatic
Add Pork, stir till cooked then add Soy sauce & Sugar.
Add Luk Nieng's sprout, stir a few times to mix everything well
Put a lid on, leave to be cooked for 3-4 mins (do not over cook & make sure that the curry is properly cooked as well.)
Remove into a serving bowl

Sprinkle with sliced Red Chilies & Shredded Kaffir Lime Leaves (Optional)
Serve hot with steamed rice & Thai Omelette

my girls-trip in phuket

noreply@blogger.com (Team : Riya & Mimm) — Fri, 17 Oct 2008 03:52:00 +0000

Phuket

My 1st time in the past 4 years that I had a girls-trip, its fun & fantastic!!!
I will post later about food & restaurants in Phuket.

stir-fried cowslip creeper flower with glass noodle

noreply@blogger.com (Team : Riya & Mimm) — Wed, 08 Oct 2008 10:04:00 +0000

Stir-fried Cowslip Creeper Flower with Glass Noodle : Dok Ka-Jorn Phad Kai
....
I have been quiet for almost 2 weeks as I have been eating Vegetarian.

I like “Cowslip Creeper Flower” very much. “55 Pochana” Restaurant, where is located at the front of Soi Thonglor (Sukhumvit soi 55), cooks a mean dish of Stir-fried Cowslip Creeper Flower”. Every time, we go dining at this restaurant, we keep ordering this dish, at least, twice!

...

I have tired to cook at home but it isn’t as good, though it is not too bad. Anyway, find below my Vegetarian version.

2-3 cups of (young & Organic) Cowslip Creeper Flowers
1 Cup of Prawns, shelled & cleaned (Optional)
2 cups of Glass Noodle, soaked & cut
2-3 of Organic Eggs
2 Tablespoons of Soy Sauce
2 Tablespoons of Oyster Sauce (Optional)
2 Tablespoons of Seasoning Sauce
2 Tablespoons of Olive Oil, Extra light & Mild
1 Tablespoon of Garlic, finely chopped
A Dash of Brown Sugar

Preparation

Add Olive Oil in a wok, wait till becoming hot
Add Garlic, fry till aromatic
Add Glass Noodle, stir then add Soy Saucy, Seasoning Sauce & Brown Sugar
Add Eggs, stir to break the Eggs and to combine everything well
Add Cowslip Creeper Flowers, stir to mix well. Make sure that they are well cooked – if they are not well cooked, you dont get the best out of these small flowers. (you could smell in your mouth while you were eating that they were not properly cooked.) Its not tasty as the way it should be.

Remove into a serving plate.

Serve with Steamed Rice (it can be served alone or with rice depends on your liking)

shrimp wanton soup

noreply@blogger.com (Team : Riya & Mimm) — Thu, 25 Sep 2008 09:54:00 +0000

Shrimp Wanton Soup

As I mentioned in my earlier post that I cooked a 4 course meal last weekend, wanton soup was one of them. So, I think I should post it here too.

Wanton soup is categorized to be one of comfort food to me. I like to cook wanton soup for Saturday’s afternoon if we happen to stay home.

Find below my recipe

Wanton
8 of Large Wanton Wrappers (get them from any decent supermarkets)
8 of Big Tiger Prawns, cleaned & shelled
1 of Organic Egg, beaten

Soup
8 Cups of Chicken Stock
1/4 Teaspoon of Sesame Oil
2-3 Tablespoons of Light Soy Sauce
2-3 Cups of Daikon, cut into smal cubes
2 of Coriander’s roots, crushed
2 Cloves of Garlic, crushed

Garnish
3-4 Cups of Fresh Bok Choy Leaves
½ Cup of Chopped Spring Onion
Freshly ground White Pepper Corn

Preparation

Set a large saucepan over high heat
Add chicken stock, bring to the boil (you can always cook the stock from scratch)
Add daikon, coriander’s root & crushed garlic, don’t stir
Simmer for 30 minutes to 1 hour at least
Add soy sauce & sesame oil just before serving

Wrap one shrimp in one wanton wrapper
Use egg to seal each wanton properly
Repeat doing it with the rest of shrimps & wanton wrappers

Set another large saucepan over high heat
Add water, bring to the boil
Add bok choy leaves in, wait for 1 min
Remove into very cold water to shock them, in order to keep them green & still munchies
Bring the water to be back to the boil again
Add wrapped wantons, wait for a few mins
Remove and keep one side

In a serving bowl
Place a few bok choy leaves in
Place wanton on top of the bok choy leaves
Add stock
Sprinkle with chopped spring opinion & ground white pepper
Serve hot

Serves : 2-4 (depends on the size of portions)