Restaurants I hope to try someday (RIHTTS) : not Wai Wai as it is part of the Thai place chain

If this place is one of the "Thai place local chain" restaurants I most likely will not try it but we shall see.


Another new one I need to try for sure is this one which seems very new.
La Bodega, KC’s first authentic Spanish tapas bar, serves up one fantastic happy hour. I've peeked inside but have never been here though.
50 percent off tapas, sangria, wines by the glass, well drinks, draft beer and domestic bottles. More >>
From 2 to 6 p.m. Monday through Friday, the restaurant offers half-price tapas and drink specials, including sangria by the pitcher or glass, wines by the glass, cervezas and premium well drinks. La Bodega also serves outside on its lovely sidewalk. Inside and out, the music is surprisingly good; one recent evening, we heard a mix that included Devo, Pet Shop Boys, Bowie, the Clash and the Cure.

* Best Of 2009: Best Happy Hour
* Best Of 2005: Best Martini
* Best Of 2005: Best Small Plates
* Best Of 2001: Best Tapas
The Tapas is great along with the best Mexican food in Kansas City I hear. Sangria seems good too.

Restaurant Finds :Hot Basil Thai Cuisine

Thai is my favorite food cuisine. It’s variety, nuances, sweet sour and and other flavors, just make it so more interesting. The variety, freshness and differences then most ordinary Chinese fare make it different then the other Asian fare. Thai food can tempt your palate “ outside Chinese fare” and give you more appreciate for different foods and flavors. . I had seen this place before it opened and was hoping it would be thee Thai place locally that we would want to come back to, again and again. It is such a place. After we ate here, I can say that it is my favorite Thai restaurant because it is locally owned and not part of chain, it is close by, has reasonable prices. The varied menu has all types of entrees, appetizers, soups, salads and lunch and dinner entrees. This is a place for all those who love Thai and Asian food and want to get away from the "hum drum" regular Chinese fare. And don't think Thai food is very spicy as the meals can accomodate your tastes. The owners and wait staff are most gracious. Already does great take out business. Give this nice place a try! You will not be sorry.

Recipe Finds : great Pad Thai throwdown from chef of Thai Basil restaurant in Virginia

Thai is my favorite cuisine. I hunt for recipes where ever I travel, on the Internet and even from TV shows. One that I have eaten in Kansas City before and made myself is the famous Pad Thai recipe. I have used cookbooks, restaurant recipes and internet sites . Before Bobby Flay went to a Washington, DC suburb to do a battle with Phai Thai, he came to this restaurant in New York City to learn a little more about the cuisine.

While I have been to Virginia, I have not been to this Virginia restaurant yet. But in a way, I was recently as I saw the restaurant on Bobby Flay’s Throwdown contest battle TV show featuring Pad Thai. The chef Nongkran Daks, won the Throwdown by using recipe Kuay Tiaw Pad Thai. (This one along with Bobby Flay’s recipe are featured on this page- see below). Both are great .

Usually the recipes are featured too so the show is a bonus to my recipe collection and for you all. I like trying new “takes” on versions of dishes. Pad Thai, in general is is a very versatile dish and can be made vegetarian, with chicken , seafood, shrimp, beef or combinations. I have made vegetarian and chicken versions myself and also tasted them at several places in Kansas City including the deceased Thai 2000 (which I loved) and the current Bangkok Pavilion in Overland Park , KS.
I also found another recipe like one found at the restaurant, but I substituted chicken for pork. (see it below too).
If you have made a version you like or a place in Kansas City that has a good one that you have tried, let me know.


http://www.northernvirginiamag.com/restaurants/info/802/thai_basil/

Kuay Tiaw Pad Thai

http://www.gayot.com/restaurants/thai-basil-chantilly-va-20151_33vg9958.html

Show: Throwdown with Bobby FlayEpisode: Pad Thai
•
Ingredients
• Recipe courtesy Nongkran Daks
• 4 tablespoons vegetable oil, plus extra as needed
• 1 teaspoon chopped garlic
• 1 tablespoon dried shrimp, optional
• 1/2 cup sliced pork
• 1/2 cup whole shrimp, shelled and deveined
• 1 tablespoon (shredded) preserved radish
• 1/4 pound medium-size dried rice noodles (soaked 60 minutes in cold water and drained)
• Water
• 5 tablespoons Pad Thai sauce, recipe follows
• 2 large eggs
• 1/2 teaspoon ground hot chiles, or more to taste
• 2 tablespoons ground roasted peanuts
• 1/2 cup sliced garlic chives or green onion
• 2 cups bean sprouts, rinsed, plus more for garnish
• 1 wedge lime
Directions
Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Pat Thai Sauce:
• 1 cup tamarind juice
• 1 cup palm sugar plus 3 tablespoons
• 1 cup water
• 1/2 cup fish sauce
• 2 teaspoons salt
Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.
Cook's Note: If you want to double this recipe, DO NOT double the ingredi ents, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.
You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

**

Shrimp Pad Thai
Recipe courtesy Bobby Flay
Show: Throwdown with Bobby FlayEpisode: Pad Thai
Ingredients
Sauteed Shrimp with Tamarind-Thai Basil Glaze:
• 3 tablespoons tamarind pulp
• 1 cup boiling water
• 1/4 cup fresh orange juice
• 3 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 cup fresh Thai basil leaves
• Salt and freshly ground black pepper
• 1/2 cup canola oil
• 1 pound shrimp (21-25) size, shelled and deveined
Pad Thai glaze:
• 12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
• 3 tablespoons tamarind (from a pliable block)
• 1 cup boiling water
• 1/2 cup light soy sauce
• 1/4 cup packed Muscavado light brown sugar
• 2 tablespoons hot sauce (recommended: Sriracha)
• 1 1/2 cups peanut or vegetable oil
• 4 large shallots, sliced crosswise into 1/4-inch thick slices
• 1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 4 large eggs
• 1/4 teaspoons salt
• Freshly ground black pepper
• 1 tablespoon water
• 1 bunch scallions, green and pale green parts, cut into 2-inch pieces
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 pound)
• Thai basil leaves
• Cilantro leaves
• 1/2 cup roasted peanuts, coarsely chopped
• Lime wedges
For the shrimp:
Directions
Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.

:
Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
For the Pad Thai:
Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.


***
Khao Soi
http://www.simply-thai.com/thai-food-recipes-noodles-khao-soi.htm
Chiang Mai Curry Noodles
Ingredients
4 ounces rice noodles
1 tbs chopped garlic
1 tbs red curry paste
1/2 cup coconut milk
4 ounces ground pork
one cup chicken stock
1 tbs curry powder - pong gari
a pinch of turmeric powder
2 tbs fish sauce - nam pla
a pinch of palm sugar
a tsp lime juice

You will also need - for the Garnish
spring onions, sliced shallots and lime wedges

Method - noodles
1. Soak noodles in cool water for 15-30 minutes then drain for use.
2. Bring a pan of water to the boil, then place the noodles in a wire basket or strainer and dip the noodles in the water for a few seconds (no more)
3. drain them and transfer to the serving plate.

Method - Sauce
1. In a wok, heat the coconut milk
2. stir in the curry paste until the aroma is brought out and a thin film of oil separates out
3. add the garlic and stir fry for about 30 seconds
4. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly.
5. Add the pork
6. continue to stir until the meat is cooked through.
7. Pour the sauce over the noodles.

***
Pad Kra Praw 1
1 tablespoon canola oil
1-2 garlic cloves, minced
1 1/2 teaspoons minced fresh ginger
8 ounces boneless skinless chicken breasts, thinly sliced
1/2 large onion, sliced into strips
3 celery stalks, sliced
2 fresh red chiles, seeded and finely chopped
3/4 teaspoon chile paste (or to taste)
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
4-5 green onions, cut into 1/2-inch pieces
1/2 cup fresh basil leaves
1/2 cup whole cashew nuts
Stir together the fish sauce, oyster sauce and sugar. Set aside.
Heat oil over high heat. Add garlic and ginger, stir once, then add chicken, celery, onions and fresh chiles. Stir-fry 3-4 minutes or until chicken is nearly cooked through.
Reduce heat to medium and stir in the chile paste and fish sauce mixture. Stir-fry another 2-3 minutes.
Quickly stir in the green onions, basil leaves and cashews. Serve immediately with plain short-grain rice.

**
Pad Kra Praw 2
1 1/2 cups ground chicken. - you would replace with tofu or asian eggplant-
1 tablespoon dark soy sauce
1 tablespoon sweet soy sauce
3 1/2 tablespoons fish sauce
1 tablespoon chile paste
in soybean oil
1 1/2 cups sliced white onions
1/2 cup sliced green bell pepper
1 cup Thai basil leaves
1 teaspoon white pepper
Stir together the fish sauce, oyster sauce and sugar. Set aside.
Heat oil over high heat. Add garlic and ginger, stir once, then add chicken, celery, onions and fresh chiles. Stir-fry 3-4 minutes or until chicken is nearly cooked through.
Reduce heat to medium and stir in the chile paste and fish sauce mixture. Stir-fry another 2-3 minutes.
Quickly stir in the green onions, basil leaves and cashews. Serve immediately with plain short-grain rice.
Posted by Dr. Eric Flescher (dreric1kansas@aol.com) at 4:45 PM
Labels: Kansas City, Recipe Finds, Restaurant Recipe Finds, Thai, Throwdown with Bobby Flay

Recipe Finds : great Pad Thai throwdown from chef of Thai Basil restaurant in Virginia

Thai is my favorite cuisine. I hunt for recipes where ever I travel, on the Internet and even from TV shows. One that I have eaten before and made myself is the famous Pad Thai recipe. I have used cookbooks, restaurant recipes and internet sites (see some in this blog on the left side) I find.
While I have been to Virginia, I have not been to this Virginia restaurant yet. But in a way, I was recently as I saw the restaurant on Bobby Flay’s Throwdown contest battle TV show featuring Pad Thai. The chef Nongkran Daks, won the Throwdown by using recipe Kuay Tiaw Pad Thai. (This one along with Bobby Flay’s recipe are featured on this page- see below).

Usually the recipes are featured too so the show is a bonus to my recipe collection and for you all. I like trying new “takes” on versions of dishes. Pad Thai, in general is is a very versatile dish and can be made vegetarian, with chicken , seafood, shrimp, beef or combinations. I have made vegetarian and chicken versions myself and also tasted them at several places in Kansas City including the deceased Thai 2000 (which I loved) and the current Bangkok Pavilion in Overland Park , KS.
I also found another recipe like one found at the restaurant, but I substituted chicken for pork. (see it below too).
If you have made a version you like or a place in Kansas City that has a good one that you have tried, let me know.

http://www.gayot.com/restaurants/thai-basil-chantilly-va-20151_33vg9958.html

http://www.northernvirginiamag.com/restaurants/info/802/thai_basil/

Kuay Tiaw Pad Thai

http://www.gayot.com/restaurants/thai-basil-chantilly-va-20151_33vg9958.html

Show: Throwdown with Bobby FlayEpisode: Pad Thai
•
Ingredients
• Recipe courtesy Nongkran Daks
• 4 tablespoons vegetable oil, plus extra as needed
• 1 teaspoon chopped garlic
• 1 tablespoon dried shrimp, optional
• 1/2 cup sliced pork
• 1/2 cup whole shrimp, shelled and deveined
• 1 tablespoon (shredded) preserved radish
• 1/4 pound medium-size dried rice noodles (soaked 60 minutes in cold water and drained)
• Water
• 5 tablespoons Pad Thai sauce, recipe follows
• 2 large eggs
• 1/2 teaspoon ground hot chiles, or more to taste
• 2 tablespoons ground roasted peanuts
• 1/2 cup sliced garlic chives or green onion
• 2 cups bean sprouts, rinsed, plus more for garnish
• 1 wedge lime
Directions
Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Pat Thai Sauce:
• 1 cup tamarind juice
• 1 cup palm sugar plus 3 tablespoons
• 1 cup water
• 1/2 cup fish sauce
• 2 teaspoons salt
Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.
Cook's Note: If you want to double this recipe, DO NOT double the ingredi ents, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.
You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

**

Shrimp Pad Thai
Recipe courtesy Bobby Flay
Show: Throwdown with Bobby FlayEpisode: Pad Thai
Ingredients
Sauteed Shrimp with Tamarind-Thai Basil Glaze:
• 3 tablespoons tamarind pulp
• 1 cup boiling water
• 1/4 cup fresh orange juice
• 3 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 cup fresh Thai basil leaves
• Salt and freshly ground black pepper
• 1/2 cup canola oil
• 1 pound shrimp (21-25) size, shelled and deveined
Pad Thai glaze:
• 12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
• 3 tablespoons tamarind (from a pliable block)
• 1 cup boiling water
• 1/2 cup light soy sauce
• 1/4 cup packed Muscavado light brown sugar
• 2 tablespoons hot sauce (recommended: Sriracha)
• 1 1/2 cups peanut or vegetable oil
• 4 large shallots, sliced crosswise into 1/4-inch thick slices
• 1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 4 large eggs
• 1/4 teaspoons salt
• Freshly ground black pepper
• 1 tablespoon water
• 1 bunch scallions, green and pale green parts, cut into 2-inch pieces
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 pound)
• Thai basil leaves
• Cilantro leaves
• 1/2 cup roasted peanuts, coarsely chopped
• Lime wedges
For the shrimp:
Directions
Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.

:
Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
For the Pad Thai:
Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.


***
Khao Soi
http://www.simply-thai.com/thai-food-recipes-noodles-khao-soi.htm
Chiang Mai Curry Noodles
Ingredients
4 ounces rice noodles
1 tbs chopped garlic
1 tbs red curry paste
1/2 cup coconut milk
4 ounces ground pork
one cup chicken stock
1 tbs curry powder - pong gari
a pinch of turmeric powder
2 tbs fish sauce - nam pla
a pinch of palm sugar
a tsp lime juice

You will also need - for the Garnish
spring onions, sliced shallots and lime wedges

Method - noodles
1. Soak noodles in cool water for 15-30 minutes then drain for use.
2. Bring a pan of water to the boil, then place the noodles in a wire basket or strainer and dip the noodles in the water for a few seconds (no more)
3. drain them and transfer to the serving plate.

Method - Sauce
1. In a wok, heat the coconut milk
2. stir in the curry paste until the aroma is brought out and a thin film of oil separates out
3. add the garlic and stir fry for about 30 seconds
4. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly.
5. Add the pork
6. continue to stir until the meat is cooked through.
7. Pour the sauce over the noodles.

***
Pad Kra Praw 1
1 tablespoon canola oil
1-2 garlic cloves, minced
1 1/2 teaspoons minced fresh ginger
8 ounces boneless skinless chicken breasts, thinly sliced
1/2 large onion, sliced into strips
3 celery stalks, sliced
2 fresh red chiles, seeded and finely chopped
3/4 teaspoon chile paste (or to taste)
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
4-5 green onions, cut into 1/2-inch pieces
1/2 cup fresh basil leaves
1/2 cup whole cashew nuts
Stir together the fish sauce, oyster sauce and sugar. Set aside.
Heat oil over high heat. Add garlic and ginger, stir once, then add chicken, celery, onions and fresh chiles. Stir-fry 3-4 minutes or until chicken is nearly cooked through.
Reduce heat to medium and stir in the chile paste and fish sauce mixture. Stir-fry another 2-3 minutes.
Quickly stir in the green onions, basil leaves and cashews. Serve immediately with plain short-grain rice.

**
Pad Kra Praw 2
1 1/2 cups ground chicken. - you would replace with tofu or asian eggplant-
1 tablespoon dark soy sauce
1 tablespoon sweet soy sauce
3 1/2 tablespoons fish sauce
1 tablespoon chile paste
in soybean oil
1 1/2 cups sliced white onions
1/2 cup sliced green bell pepper
1 cup Thai basil leaves
1 teaspoon white pepper
Stir together the fish sauce, oyster sauce and sugar. Set aside.
Heat oil over high heat. Add garlic and ginger, stir once, then add chicken, celery, onions and fresh chiles. Stir-fry 3-4 minutes or until chicken is nearly cooked through.
Reduce heat to medium and stir in the chile paste and fish sauce mixture. Stir-fry another 2-3 minutes.
Quickly stir in the green onions, basil leaves and cashews. Serve immediately with plain short-grain rice.

Restaurant Recipe Finds: Sam Hazen Tao and Thai Roasted Buddha Chicken

I found out about Sam Hazen ( now departed from Tao restaurant) on Emeril Lagasse’s show. Mr. Hazen has quite an Asian influence and his Tao restaurant is a very popular restaurants in NYC and Las Vegas.
more on his background
http://www.lasvegasrestaurants.com/chef.cfm/restaurant/1159/TaoAsianBistro


So are the recipes and here is one that looks very good, not only for the use of the chicken, but the dipping sauce and more.
this recipe is from

Tao Asian Bistro
Roasted Thai Buddha Chicken

The Thai Roasted Buddha Chicken takes the meaty leg/thigh combo and breast portions only from the chicken, and gives them a long, 24-hour dip in a rich marinade, prior to roasting. Serve with your favorite rice dish.

Serves:
6
Vegetarian:
No
Preparation Time:
23:55
Cuisine:
Asian
Difficulty:
Moderate
Meal Type:
Dinner
Main Ingredient:
chicken
Dish Type:
Main Course
Main Cooking Method:
Roast
Season/Occasion:
Any Occasion
Recipe
Ingredients
• 4 piece(s) galangal (if you don't have use Ginger)
• 24 piece(s) garlic (cloves)
• 8 each Thai chiles, finely chopped
• 24 each shallots, roughly chopped
• 1 C. cilantro leaves, plus some for garnish
• 24 oz. coconut milk
• 12 oz. sweet Thai chili sauce, plus some for drizzling
• 1 salt and freshly ground black pepper
• 3 lb. skin-on chicken pieces, leg and breast only
• 2 Tbsp. canola oil
• 12 oz. chicken stock
• 1 recipe Buddha Chicken Chili Sauce, recipe follows
• 3 oz. unsalted butter
• 3 each limes, peeled and sliced
• 1 recipe Choi Sum, recipe follows
Directions
In the bowl of a food processor, combine galangal, garlic, Thai chilies, shallots, 1 cup cilantro leaves, coconut milk, chili sauce and salt and pepper to taste. Pulse on high for 30 seconds or until mixture is a smooth puree. Place chicken in a bowl and pour marinade over chicken, turning the chicken several times to coat. Cover and refrigerate for 24 hours.
Preheat oven to 400 degrees F.
Remove chicken from marinade and pat dry. Season with salt and pepper. In a large oven-safe saute pan on medium high heat, add canola oil and sear chicken, skin side down. Let chicken cook, undisturbed, for 3 to 4 minutes or until browned well. Place pan in oven for 12 minutes or until chicken is cooked through. Remove chicken from pan and set aside until cool enough to handle. Meanwhile, in the same saute pan, add chicken stock and Buddha Chicken Chili Sauce (see recipe) and bring to a simmer, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits. Let mixture simmer for 6 to 8 minutes. Add butter and stir to incorporate.
While the sauce is simmering, French the chicken pieces: using a kitchen towel, hold the wing tip of the chicken and scrape the meat toward the breast until the bone is bare. Repeat the process with the drumstick and thigh portion and set aside.
To serve:
Top slices of peeled lime with Choi Sum (see recipe), place the chicken on top, and drizzle with more sweet Thai chili sauce if desired.
Note
Most Asian specialty food markets will carry items such as galangal, thai chiles, etc.


Buddha Chicken Chili Sauce
Ingredients
• 2 oz. sugar
• 3 oz. lime juice
• 8 oz. sweet Thai chili sauce
Directions
In a medium non-reactive bowl, dissolve sugar in lime juice and mix well. Add chili sauce and mix to combine. Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds.


Choi Sum
Ingredients
• 2 C. ice cubes
• 16 oz. choi sum, or bok choi
• 4 Tbsp. olive or vegetable oil
• 6 Tbsp. thinly sliced garlic
• 6 Tbsp. finely diced sweet white onion
• 16 Tbsp. sweet Thai chili sauce
• 1 1/2 tsp. sugar
• 3 limes, juiced
Directions
In a medium pot, bring 4 quarts of salted water to a boil. Place ice cubes in a medium bowl and cover with cold water. When water is boiling, add choi sum or bok choy and cook for 10 seconds. Remove from water and add to bowl with ice cubes to stop the cooking process. Once cooled, remove from bowl and place onto paper towel lined plate to drain excess water.
Just before serving, heat oil in a medium saute pan over medium heat. Add garlic and onion and sweat for 15 seconds. Add choi sum, chili sauce, sugar, and lime juice, and continue to cook for 30 seconds. Drain on a paper towel-lined plate before serving.
Note
Choi sum, or Chinese flowering cabbage, is a slightly bitter, leafy plant that is related to the broccoli family. It is available at some Asian specialty markets or produce stands. Substitute bok choy if unavailable.

So many tasty pizza types at CPK which one do you select?

There seems to be so many pizza places in cities and towns all over. They are around every corner. I frankly don't understand how all the pizza places stay in business (some don't). Most of them have the boring regular types like pepperoni, cheese, sausage or hamburger or "ply" special gimics or bigger pieces. But there must be something that keeps most of them in business. But when I tasted a (boring ) Domino cheese pizza during a meeting , I shook my head and wondered, is this what what is all about? No because I don't want to eat the usual pizza. I mean I do but I would rather a pizza type that I can remember. I want something different. I am not much for chains but at this chain, there are so many different types of tasty toppings, I almost don't know which to choose. I tasted the BBQ chicken with that smoked gouda is something else (the first topping born for this chain in1985) when I tasted this type long ago in an airport. I was hooked. Since then I have tasted the Jamaican jerk chicken with the sweet Caribbean sauce and (I love) Thai chicken with mozzarella and spicy peanut chicken and sesame sauce. I really want to sink my teeth into the Mango Tandoori Chicken pizza. I'd like to compare the roasted Garlic chicken to another pizza place I love.But now there is more to the menu with great appetizers, salads, thin crust pizzas , pastas, specialties and even smoothies! So when I come here again, I know I want the tried and true honey-wheat dough but which one of the toppings from the 21 do I pick? I pick one from the " unusuals" because that is what pizza taste is all about - taking pizza to a different level. Now that this pizza (and more ) chain is in town, I can check things out even further. I also might get their pizza recipe book to make some of the delicious pizzas at home too. Then there will be Kansas City Pizza Kitchen.

Thai Treasure I here it is better

We were here a long time ago (one a buffet). Food was not great. I love Thai food so I will be interested in reviewing this place under new management to sample the Thai entrees.

Kaffir lime leaves where can you find it?

At Ming Tsai's place, I heard about Kaffir lime leaves. I have seen more with his recipes on his TV show. I don't think I have seen him explain more about these enigmatic leaves which I can't find in the Kansas City area. But first I went looking for substitute ingredients. Here is what I found

(pic at google //yeehawmurghi.vox.com)

substitute frozen for fresh, or use lime zest from common Persian or Mexican Key limes

KAFFIR LIME LEAVES
found in
http://www.thaikitchen.com/equivalent.html
There is no perfect substitute for this unique item. You can substitute lime zest for the citrus taste or use dried Thai sweet basil or even dried bay leaves for a woodsy-leaf flavor. Also try lemon thyme, lemon verbena, bergamot powder, lemon or lime leaves. Since kaffir lime leaves are difficult to find, do not let this keep you from preparing delicious Thai dishes. They are optional in many of our recipes. You can leave them out and have the other ingredients in your dish convey the unique Thai flavors.
(Also see Thai Ingredients.)

more at
http://www.islandfoodie.com/kaffir%20lime.htm

http://www.foodsubs.com/HerbsAsian.html
“A kaffir lime leaf look as if two glossy, dark green leaves were joined together end to end, forming a figure-eight pattern. Most Thai recipes count each double leaf as two separate leaves. Frozen kaffir lime leaves are a good substitute for fresh. Dried leaves are much less flavorful, so use twice as many as the recipe calls for if you're substituting them for fresh leaves. Substitutes: lime leaves OR kaffir lime (One tablespoon of zest from a kaffir lime is equivalent to about 6 kaffir lime leaves.) OR lime zest (One tablespoon of zest from a lime is equivalent to about 6 kaffir lime leaves.) OR lemon leaves OR lemons (One tablespoon of zest from a lemon is equivalent to about 6 kaffir lime leaves.)”

2nd time is the (Thai) charm for Thai- Siam.

Several Chinese buffets in Lawrence are quite good (particularly my favorite Jin-Shan). But before heading back to Olathe, my thoughts instead turned towards Thai, my favorite. With the buffets, there are usually one type of noodle dish, rice, curry orr special Asian dish. I wanted to savor something different so I thought about giving Thai-Siam another chance.
The first time, I was at this place, my take out "was not so hot" . When I got home with it, I was shocked. it was mostly a curry like soup with a few vegetables and one piece of beef. I was not happy. I usually don’t go back if a restaurant is not good, even for one trip, but that menu and Thai beckoned my tastebuds. For a small place , they have a big menu with many curry, rice and specials. I thought about the duck (I love duck) noodle soup and some of the other dishes but I zoned in on the specials. The ingredients for the specials were on a little list behind the counter. I had to ask several times which was okay . I had to look several times at the little list and decided that the Princess Beef, with thai bird chili, cashews, pea pods, carrots would be the one to try for this second chance. This time, I watched carefully to see how this dish was made. The motherly chef, began scooping out ingredients with her wok, from a little ingredients cart. In they went into the wok with the clanking wok utensal. It was nice that most of the entree was in the Styrofoam box taking up a good amount of space while the rice, was in a smaller chinese meal box.
The beef was tender. What I liked was a nice little heat flavor which lingered from the thai chilies. . And I could taste come of the chilies in the brown soy like gravy that I mixed over the rice and vegetables. The bright green snow peas, a good number of crunchy cashews and carrots integrated well with the soy like spicy sauce and the beef. So I have to give it thumbs up. The prices are pretty reasonable. Like I said the menu is pretty big so there is lots of other entrees to choose from the Thai/Asian section looking for the spicy flavor and different dishes from Asia.

This Thai fare is just average for this Providence place

I have eaten Thai all over the US and Thai is my favorite food. This place is just OK and is not spectacular. It did not really stand out for me. Definitely did not take Asian fare to a different level for me at all which is what I need to taste for me to rate it as good or great. It has to be a little different and this place did not do it for me. For example compared to Aspara on Hope Street, this place pales in comparison. (Maybe someday I will see if there is sometime on the Sawaddees menu that is better ).

Latin American entrees with good portions and varied menu

The Salvadorean dishes are good and so are the different other extrees from different countries China, Thailand and more. It is more upscale then La Parilla but this one like Parilla have different ethnic entrees which you can try as a trip around the world.

Its just not my place for thai

We ate here when it as a "one place show". The Thai food was pretty good the several times we ate here.Not spectacular but good. The flavors, the tastes the soups and all were fine. However since my thai tastes have changed ( I really love thai ) I have not come back here. One of the reasons was that this place has expanded to a mini local chain. I'm not one for chains because I think the quality varies per location. Another reason is that having many compared to having one, dilutes the personality so to speak and to me, keeps it from being special. Maybe I'm wrong but I prefer another Asian place if I want thai.

Thai pizza at CPK

At this place and other places in the country that I have tried this chain (airports etc) I almost always try the awesome thai chicken. Good tangy bbq sauce, good bite sized pieces of chicken and crispy crust, make for good pizza eating. I love thai and CPK makes good thai pizza.

Phai Thai and Peanut Chicken in Illinois- this kitchen has good Thai

My wife was here with her girlfriend and really liked the place. The menu has very reasonable prices and is quite extensive with appetizers, thai salads, soups, entrees (poulty, pork, beef, curry, seafood, vegetables, noodles, rice dishes ) and desserts. There are also dinner and lunch specials. There is no designation how to make the dishes spicy or if certain dishes are spicier. Perhaps the dishes already have a lot of flavor the way they are. If it was not good she would let me know, as we have eaten at many Thai places. My wife liked the peanut sauce chicken and her friend liked the Phad Thai rice noodles tofu, bean sprouts etc. (There are many ways to make Phad Thai so if you like a combination of vegetable, noodles and chicken. beef or pork you need to try this here or somewhere). I like when the entree's names have the Thai names with them (as in the noodle and thai salads dishes had). That way they not only sound authentic but I can track these recipes down on the internet so that I can try them out myself when we come back to this restaurant some day. So until the day, I can come back to Illinois, try it out for yourself. I think you will be pleased as my wife and her friend were.

I love Lemon grass so the chicken wings caught my eye

Originally from Providence but now living in Kansas, I come back home to visit family but also to hunt for different types of food and restaurants to sample. When I was back here, I was around the Zoo area on my way back to the East side. I spied this restaurant and decided to give a try as I had never seen it before. I found the menu had quite a few Thai, Vietnamese and other Asian fare. Noodles, Pad Thai, soups . noodle soups, luncheon specials, mooshi (their spelling) pancake dishes (with chicken , veg, shrimp) , appetizers and more so there is lots to choose from. The Bahn Hoi looked interesting ( Bun is standard rice noodle vermicelli while I found that Bahn Hoi is a thinner rice noodle, but it is cooked in small, thin, flat panels. The bahn hoi takes more time and effort to prepare so its a little more time intensive to prepare). But I just wanted a snack so since I like Lemon Grass, I thought I would try the Lemon Grass chicken wings which are a Thai specialty ( I thought they would be Vietnamese but no matter the menu said Thai). Lemongrass has a nice fragrant lemony taste subtle then strong lemon juice but distinct. With the peanut sauce it was a good combination and I was happy to try something different and taking flavors to a different level). Sometime when I go back and in the area, I will have to try the soup and other Asian entrees as see if the rest of the food is as good as chicken wings and Lemongrass ( P.S.Since I like to try out later, while cooking, what I find in restaurants try lemongrass. It comes in thin stalks, make sure you crush or hit the stalks to make the fragrance come out and then cut them into little tiny strips . You can also try the paste.)

Koshu wine bar a little pricey but good food

 It was one of those rare cloudy days and I could not get some better photographs that I wanted. I had been here some 24 years before. Now I was winding my way to Yellowstone from Idaho to photograph and videotape Old Faithful and other spectacular sights while using my digital camera and equipment. While I was hungering for good photos and exciting my mind with visual scenery, I was also excited about the food possibilities here. Wow has Jackson Hole expanded. So many restaurants. I was able to find a hotel spot and then I checked out where to eat. I heard the Koshu Wine Bar was trendy and good and had a pretty good food. At least that is what the guide said. I found it. It is not a big place and while I don't usually go to wine bars, I went here for the entrees. It's not a cheap place (I mean what in Jackson Hole is?) but the Thai beef salad caught my eye (for then $16). I've made a version of this before. This one has a very good spicy soy like sauce dousing the pieces of grilled flank steak bee. The only thing I did not like were the pieces were big sized so I had to cut them down to size.The salad of greens with it went well. I was satisfied. So the guide book was right. Possibly if I had more time to discover other restaurants I might have picked something different. But I love Thai and while, at that time, it was a little pricey it had good food. Not the best I have ever tasted but not bad.

Great thai- now a chain but with food this good that is okay

This now expanded little chain was one of the firs Thai (if not the first) in the Dupont Circle area. I have been to Washington to visit relatives, go to conferences and do some consulting. I happened to find this nice Thai place and I am glad it did. It does Thai well. It has authentic Thai cuisine and you can find many dishes to try. Appetizers, huge listing of entrees, Noodles and specials. I like that the menu has the real Thai names/titles and underscore ingredients for the recipe. This allows me to try and find entrees/ recipes that I want to try myself. The menu does not list spiciness indicators but that is fine because that means the food is good by itself and it is.The eggplant "Pad Mah Kua- sauteed eggplant (which I love) with basil and black bean sauce looked good. But I love duck and when I see it on a menu I usually try it. My target for this day was " Ped Pa-Lo". The succulent steamed duck in Thai seasonings and soy sauce had the right amount of spice and saltiness from the soy. I can see what this place has expanded to other areas Washington. I usually don't try chains but when it has food that is this good, that "goes out the window". Great Thai is worth finding and eating

A touch of class with the tasty lamb curry

There are so many Thai places in SF so where do you choose. When you are close by you have to go with what is near. Strolling the streets after presenting at a conference a few years ago, I came upon this place. I am glad it is still here. It had daily specials, appetizers, salads. I was zoning in on the curries, rice entrees and noodle entrees though. I love thai and try lamb dishes when they are available. I spied the Lamb Mussaman Curry with steam rice. The curry flavor was excellent and the lamb was nice and tender. The place does have a touch of class and so does the food. I am glad I came here.

tasty Thai in Spokane

I came to this Spokane area twice to teach and do some consulting jobs. I was famished after the trip here and decided check out the area around the hotel. I was pleasantly surprised to find this Thai place. And I came back again on my next trip too. It has a good buffet for a reasonable price. Good authentic beef, chicken and other dishes. Very authentic dishes and very tasty. Everything was well prepared and it was good to see that this place is still around. What I liked was that they listed the Thai names for the dishes besides the ingredients so you know what is in each dish. It also is a great way to search for the recipes when journeying home (in my case, back to Kansas). I also like the shops in the same building area to find gifts.

I found this top rated restaurant while walking

I was in San Fran for a conference. When in any town I always try to look for Asian cuisine particularly Thai. I saw that this one was supposedly one of the best Thai places around so I walked around and found it so I could check it. The menu had a lot of entrees. I fin it interesting when there are not "spiciness rating or stars". Does that mean they are bland. Not necessarily. I find it odd that sometime Asian restaurants try to "spice " things up by just thrown in some whole small chili peppers and leave it at that. I don't go for very spicy. I usually am looking for some different flavors, a different level of spiciness or flavor or items, something I can remember a restaurant in the future either for the setting, the food or really both if possible. Well this place worked out both ways. Quite a sizable set of vegetarian dishes as well curries, beef, appetizers and more. Sometimes I order curries but I wanted something different. There was only one duck dish, a "take " on possibly Peking duck but with honey . This one was Honey Roast Duck dish (Ped Yang Name Peung) as it sounded interesting. Sweet honey basted duck was succulent and had a lot of flavor besides the slight sweetness with spices. I love walking around the hills of SF and am glad I found this jewel of place.