Showing posts with label Thai. Show all posts
Showing posts with label Thai. Show all posts

19 September 2015

School of Wok strikes again

Jeremy Pang has been running his School of Wok of cookery goodness for a number of years and now, naturally, comes his own range of noodle kits.

Three new 15 minute noodle kits are now available in Tesco stores - includes Singapore Noodles, Chow Mein and Pad Thai. 

I'm sceptical of ready made meals generally, especially when it comes to noodles as they're not renowned for its healthy benefits. However, I was pleasantly excited when Jeremy Pang's range arrived through the post. Mainly because it's all about authenticity and good food, what you get in the pack is noodles, seasoning and sauce, you still have to do some work (the cooking), but you can see all your ingredients and that's what makes me feel at ease.

Here's how it happened:
I went for the Pad Thai, as I usually order this but never cook it at home - not as difficult as you might think.
This is what is in the box - all labelled and numbered so you know what goes in the wok in which order.
The instructions are very clear to understand and even comes in this magic 'clock' showing you what needs to be prepped and in the wok. Remember, when wokking out, everything goes in fairly quickly, so it's handy to have everything ready before you heat the wok.
Some real spices to add flavour which is quite refreshing to see in a kit.
And in goes my food. I added broccoli to my dish as I'm not a big fan of beansprouts. Looks pretty good already...

And dinner is served!

It was a really lovely, quick dinner. Although, the 15 minutes doesn't include bringing the noodles to the boil, which is a little bit cheeky, but I'll let it pass, as it was very simple, easy and delicious to have as my dinner during a tiring mid-week slog.

Definitely recommend.

28 August 2015

Jamie Oliver's Recipease, Notting Hill via Fortnum & Mason, Serpentine Gallery

A great afternoon out cooking up Thai food. I was so stuffed by the end of it...maybe we shouldn't have gone for the Fortnum & Mason's afternoon tea at the Serpentine beforehand...

The lesson was fun, easy and the chef very helpful. I would definitely go again, maybe for a sushi class perhaps. I like the fact you just cook in the middle of the shop, with cafe upstairs.

Also, the freshly made pesto from Jamie's is to die for! Literally wanted to get a spoon and eat it straight out...


The sweet delights from Fortnum & Mason. Too good to even decipher what ingredient was in each piece.
The cooking begins
Excited faces all round
My work station - learning some knife skills
Yes chef!
Sweet beef, vegetables and rice. 
Dinner is served with Thai soup - all made by moi
Little meringues at Jamie's cafe - not the G&T flavour and the Unicorn Poo...


11 February 2015

Busaba Eathai opens in Shoreditch!

BUSABA EATHAI TO LAUNCH NEW FLAGSHIP SITE IN SHOREDITCH AS IT CELEBRATES ITS 15TH BIRTHDAY 



I'm pretty excited that this is opening near my doorstep!


The UK’s leading Thai restaurant group Busaba Eathai is opening their most ambitious site in their 15-year history in Shoreditch.

Opening just in time for the beloved brand’s 15th birthday in February, the new Busaba Eathai Shoreditch is spread across two floors accommodating 164 covers in the iconic dining room, new Kinnaree bar and two terraces; it is a testament to Busaba’s evocative and ambitious design ethos, and most importantly of all, its authentic and flavoursome Thai cuisine.

The Shoreditch branch will introduce the modern Thai Kinnaree Bar (pron. Khin-NAH-ri) to the Busaba Eathai brand. The Kinnaree is an angelic half-woman, half-swan creature that adorns many temples and palaces in Thailand; she is a graceful, admired beauty that travels between the human and mystical worlds; Thailand’s celestial messenger.

The Kinnaree Bar in Shoreditch will be adorned with a hand-picked selection of Thai art, from khon dance masks and bronze temple bells to the centrepiece - a hand-carved kinnaree statue created by craftsman ‘Lert’ from the far north of Thailand.

The Kinnaree Cocktail list will include modern Thai twists and popular classics all influenced by the rich flavours and aromas of Thailand. The extended list includes; the Jasmine martini, a fragrant mix of gin, cloudy sake, jasmine and guava; the Mussaman Sour, a twist on the New York sour inspired by the earthy spices of Southern Thailand; and Busaba’s tribute to the best mango sticky rice street food stall in Bangkok, Ning’s Mango Colada.

Connecting the Kinnaree Bar and the classic Busaba dining room is a tropical courtyard with soaring living walls, a statuesque staircase, a serene reflection pool and the quintessential Busaba Buddha shrine.

A statement of Busaba’s commitment to creating the best Thai offering in the UK, the Shoreditch site will be home to the Busaba CookThai academy. A dedicated development and teaching kitchen, the CookThai Academy will be the educational hub for Busaba’s family of talented chefs during the week. At the weekend, Executive Chef Jude Sangsida and his wok-masters will share their finely honed skills with CookThai Academy classes: open to the public from April.

Lunch at the Kinnaree Bar will offer a sneak peek of Executive Chef Jude Sangsida’s creativity. Changing regularly, the Kinnaree Lunch Menu served only in the bar on weekdays will see Shoreditch locals enjoying the newest Busaba fare, straight from Innovation Sessions at the CookThai Academy. A few of the dishes that will be featured in the opening weeks include the traditional Thai railway fried rice, Thai roti wraps and Chilli beef rice set, all priced reasonably between £5 and £8.

Jason Myers, CEO of Busaba Eathai, commented: “This launch marks a pivotal moment in the Busaba Eathai story. Our new site here in Shoreditch brings together all of the magic of its predecessors as well as representing our evolution as we celebrate our 15th birthday and look forward to our expansion across the UK.”

To celebrate the opening and Busaba Eathai’s 15th birthday, Busaba will be hosting a succession of free live events starting in mid-February. On Friday and Saturday nights Shoreditch locals Hoxton Radio will be joining the Busaba team as resident DJs in the Kinnaree Bar. Busaba will also host six weeks of Sookjai events, focusing on creating a ‘happy heart’. Free yoga classes, meditation sessions, CookThai miniseries and wellbeing talks will be hosted at Busaba Eathai Shoreditch.





I'll see you there!

www.busaba.com

14 November 2014

Review: Champor Champor

Champor Champor in London Bridge describes itself as a mix of Thai-Malay Asian dining experience. And I would have to agree that that's the only way to describe it.

On arriving at the restaurant I could see the exterior and the diners through the window, but finding the correct door was another matter - FYI, it's just a plain black door that looks like someone's front door. It's quite a cosy and intimate restaurant - especially the opening room, it's more like someone's living room.

I was seated next to the hatch where the food comes down from the kitchen, which wasn't a particularly great seat as it was quite a tight spot in the corner, but luckily they have a cloakroom.

Even though the menu doesn't look too extensive, the ingredients in each dish are so interesting and peculiar that you would want to spend some time mulling over your choices. Pasta appears on some of the dishes too which is quite unusual.

I went for the starter of the Green papaya, crispy tofu, pomegranate somtam and cashew nuts just because I really craved some tofu. The tofu are more like croutons, and it was very spicy! Lucky that the papaya helps to cool your mouth down. My Diner Friend (DF) went for the pate and prawn crackers which was an interesting dish.

But the main courses are really where Champor Champor excels. Honestly, every dish sounded so appealing I was almost tempted to order it all (if it wasn't for the price). I went for the Roasted monk fish, spinach and ricotta ravioloni, mango puree red curry with sticky rice - and it was absolutely delicious. It was a mild curry which made up for my sizzling starter, and exactly what I needed. I do have to admit the single big ravioli type concoction in the curry was a bit strange, and found the ricotta to be too overwhelming within the curry, but it was interesting nonetheless. It didn't put me off completely. The fish was lovely though. My DF had the King prawns green curry, asparagus & butternut squash, which looked like this:

Look how big the prawns are!
At least you get your money's worth when they say King Prawns. They were huge. And the batter wasn't too heavy either which was great.

We were then too full to go for dessert.

But I have to say the curries we both had were really great and tasted fresh. It's quite pricey though. And when we visited, it was a busy night (I recommend you book in advance) and the service was not too great. We waited quite a long while for our main courses to arrive, and my DF almost had her prawn crackers fall over her lap as they slid off her plate when being served them!

All in all, the food was very good. I'm not overly keen on the cosy interior however but by the sounds of things, Champor Champor have no trouble packing in the diners so it must be a winner. I would say it was quite expensive for just a meal out, it's definitely a place where you'd go that was a bit 'special', but would definitely make a visit here again to try out all the other dishes!

RATING: 4 out of 5.

09 February 2013

Review: Blue Lagoon, Haymarket

I was pretty excited about this evening.  Dinner Companion (DC) and I had done a bit of research before deciding on Thai food at the Blue Lagoon.  The reviews on Taste Card (of which I have, being a lover of food and all) seemed pretty good and it was in Central London. Perfect.

On arrival, the outside looked decent, and was definitely more appealing than the Pizza Hut round the corner.  However, as soon as I stepped into the porch area all I could smell was toilet.  It was unsavoury to say the least.  I mean I have quite a good sense of smell (to make up for my short-sightedness I figure) so I’m not sure whether this was just me, but I refrained from venturing down to use the bathroom while I was there.  The décor needs some work too.

DC ordered the red curry with chicken and plain steamed rice (which came separately) and I ordered the noodles with beef; fishcakes to share, glass of house white wine each and tap water. 

What we received was watery red curry and old rice in small bowls, a reasonable sized bowl of noodles (but with no broccoli which was one of the reasons why I ordered the noodles), average fishcakes, okay wine and lukewarm water.

Admittedly, we have high standards, but as a paying customer everyone should expect high standards, right?  I was willing Blue Lagoon to do well as it had been my suggestion to come here, unfortunately things just didn’t improve.

My bowl of noodles (without broccoli) was extremely spicy, so hot I had to swap dishes with DC.  Of course, this was my own fault, but it didn’t really add up as the red curry was the same spice rating as the noodles and I ate the curry just fine.  I also found it a bit strange eating with a spoon and fork throughout our courses…but I guess that’s just a personal thing. 

DC asked for cold water again, the result was a bowl of ice and a spoon.  He explained the boiler had broken so there was no cold water (I’m no expert in plumbing but that doesn’t make sense to me…)  Even The Couple very close to us on the next table asked if they could use some of our ice cubes for their water. 

The service was terrible.  I don’t think I have ever received such bad service.  The waiter was very awkward taking our order and stood a table away from us (this was before The Couple had arrived).  DC was constantly ignored when trying to ask for a napkin throughout the meal. 

When we received the bill, our discount was added (from the Taste Card) however we were charged for mineral water and service charge added on.  We explained to the female waitress (who didn’t serve us throughout our hour or so there) that the bottle of sparkling water on our table was generously given to us by The Couple next to us (who had now left).  Okay simple mistake, we then asked for service charge to be taken off.  At this point, the waitress looked at us and said no, it was mandatory, it’s stated on the menu.  The waitress then continued to argue that ‘it’s not very nice’ of us and that they had already given us a discount.  The discount was part of the deal, we are willing to pay for the food that we had but for service, what service?  I’m sorry, but I usually pay service charge, even when service is mediocre but this time it was poor, we felt that it just didn’t deserve anything for this.  The fact that the waiters then disputed this only reinforced this point.  The other waiter, who then actually stood next to our table this time, with card machine in hand, then said he gave us mineral water; we made our point that if this was the case he should have told us and it should have come in a bottle. 

Anyway, after we were left at our table for a few minutes not knowing what was going on, the waitress returned, DC had to re-calculate the total for us and we paid.  Technically, we should have received 55p change but they disappeared into the kitchen without another word, and we just wanted to leave the place and never come back. 

All in all, I wouldn’t recommend this place to anyone.  It was not a good experience.  I mean, the food itself was average, if you have to go, then the noodles (if you can handle the spice) are more worth your money than the curry; I’ve had better and for good prices, the fact that it’s based in a very good location means that they will still continue to get the unknowing tourists coming in.  Which is a shame as Chinatown is not very far away where you get brilliant food and excellent service. 

Overall rating: 1 out of 5

01 June 2012

Home-made Sweet Chilli Sauce Recipe

This recipe is taken from
http://thaifood.about.com/od/thaicurrypasterecipes/r/Easy-Thai-Sweet-Chili-Sauce-Recipe.htm

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Yield: Makes 1/2 Cup of Sauce

Ingredients:

1/2 cup rice vinegar (or substitute white vinegar)
1/2 cup + 2 Tbsp. white sugar
1/4 cup water
3 Tbsp. fish sauce
2 Tbsp. sherry (or cooking sherry)
3 cloves garlic, minced
1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce)
1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water
Preparation:

Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off. Generally, I find rice vinegar less strong than regular white vinegar).
Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
Remove from heat and taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili.
Pour sauce into a small bowl or jar and serve as a condiment or a sauce for
chicken and rice as I have done.