Good local thai food bangkok,material with food print,organic gardening indiana,02 arena food court - Step 2

Author: admin, 23.01.2014. Category: What Is Organic Food

I first met Chef Kan, the chef and owner of The Local in Bangkok, along with Dwight Turner, years ago, and both of us loved the strong flavors of the food and the traditional, southern influenced Thai dishes on the menu. Naj specializes in serving exquisite Thai cuisine, which, after eating there, to me translates to something between traditional and uniquely creative Thai dishes, many of which use time-tested recipes, prepared with high quality ingredients. Along with some unique recipes that Kan’s mother has developed over years of Thai traditional culinary experience, many of the recipes she serves at Naj are authentic Royal Thai dishes. Chef Kan and his mother invited Ying and myself to Naj one day, and since I had never been there, and since The Local is one of my favorite nicer-end restaurants in Bangkok, I was excited to go. Chef Kan, along with his mother, have been developing a series of new recipes for their menu at Naj, and he was extremely excited to prepare a few dishes that he’s getting ready to add to their menu, for us to try. The restaurant is housed in a one hundred year old wooden home, right in the heart of Silom. Part of the beauty of eating at Naj is just admiring the old house and atmosphere of the restaurant. You might know about nam prik kapi (???????????), which is one of the most popular forms of Thai chili sauce, made with fermented shrimp paste, lime juice, and lots of garlic and chilies. Kapi khua (????????) is a little different – the shrimp paste was dry roasted, then thickened with coconut cream, and just like any nam prik, it was served with a selection of vegetables.
The kapi khua (????????) was incredible, rich and smoky flavored, and though Chef Kan told me there were no peanuts in the recipe, it had a nutty flavor to me.
The consistency was almost like peanut butter, sticky and thick, and extremely rich and marvelous. Along with the kapi khua (????????), the selection of raw vegetables served were incredibly well carved and detailed.
I know first hand how tedious and how much skill is required to carve fruits and vegetables like that (mine didn’t turn out so well).
With a smile on his face, Chef Kan emerged from the kitchen with a huge platter, filled with a dish himself and his mother named, pla chon yad sai ua (?????????????????).

A pla chon is a snakehead fish, common in Thai cuisine, and sai ua is the famous northern Thai spiced sausage. The pla chon was hollowed out, and the meat of the fish was mixed with ground sai ua sausage, then refilled back into the skin and body of the snakehead fish, and baked until crisp. Massaman is one of the more well known Thai dishes outside of Thailand, although I’m usually not a huge fan of ordinary massaman curries – normally because it’s usually sweet and not spice heavy enough for me. At Naj Exquisite Thai Cuisine, we had massaman leen wooah (??????????????), Thai massaman curry made with ox tongue, which had been stewed for hours until fall apart tender. The tongue was indeed unbelievably tender, and the flavor of the massaman curry sauce was very complex, not too sweet, and had a wonderful nutty flavor, as well as hints of cumin and Siamese cardamom. I also really loved the zest of som sa (??????), which is similar to a bitter orange, sprinkled on top – a Thai citrus that was commonly used in Royal Thai cuisine, but rarely found in Thai cooking anymore. Khao kluk pad nam prik pla duk yang nai hua pli (????????????????????????????????????) – say that in one breath! The khao kluk pad nam prik pla duk yang nai hua pli (????????????????????????????????????) was a little different from the normal street food style Thai fried rice. It was a dish of Thai jasmine rice, fried with separately fried deboned catfish, which was then filled into a banana flower, sealed, and roasted until blackened over a hot fire.
For this Royal Thai dish, the banana flower wasn’t actually for eating, but it was rather used to keep the rice moist, and give it a unique earthy aroma. And soon, I think I had the biggest smile on my face I’ve had for a very long time as well…. There’s a fairly common Thai dish called pla duk yang sadao nam pla wan (?????????????????????????), a roasted catfish served with sweet sauce and sadao (?????), the bitter buds of the neem tree. The salty catfish is eaten with bites of the bitter buds and the sweet sauce, to create a contrast of flavors in the mouth. The inspiration for this dish came from the grilled catfish, but instead of a catfish, chef used a lobster.

The lobster was a bit smaller, yet better quality than the one I ate in Hua Hin, and I can say I was like a little kid ready to dig in.
The lobster was roasted to perfection, moist and juicy, the sauce was slightly sweet, creamy, and lightly salted with a hint of shrimp paste… it was like shrimp whipped cream, but not too sweet. A bite of the fleshy sweet lobster, the sauce, and some of the countering bitter herbs, was spectacular – I could hardly have been more happy. It was quite an honor to be invited to Naj Exquisite Thai Cuisine restaurant to sample a few of Royal and traditionally inspired dishes, and the meal we had was fantastic.
Naj Exquisite Thai Cuisine is a fine dining Thai restaurant in Bangkok that serves a selection of authentic Royal Thai dishes, as well as unique dishes that the owner has developed. I thought the food was delicious, with great quality ingredients, and I was also impressed with the traditional recipes, methods of cooking, and the gorgeous food presentation – a practice associated with Royal Thai cuisine.
Naj is a wonderful restaurant in Bangkok for a high-end Thai dining experience, with a menu of traditional and Royal inspired Thai dishes. How to get there: Naj Exquisite Thai Cuisine is located in the Silom are of Bangkok, directly across the street from BNH Hospital.
The rice was served with thin slices of starfruit, chilies and cucumbers to give it an extra fresh touch.
It’s about a 5 minute walk from Sala Daeng BTS station, just down Convent Road, and on the right hand side of the road. Chef Kan has been a friend of mine for years, and I’m huge fan of his cooking and restaurants.

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