Introduce Thai famous Salad dishes
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| Spicy Green Papaya Salad or "Som Tum Thai" |
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| Spicy minced pork, or tofu salad or "Larb" |
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| Sliced beef, chicken, pork, or tofu Salad or "Nam Tok" |
Monday, July 21, 2014
Thursday, April 10, 2014
Monday, March 24, 2014
Introduce new Noodle Soups
Noodle Soups
Malaysian
Chicken Noodle Soup
Fresh wide rice noodle with chicken, shredded cabbage,
and carrot, bean sprouts. Garnished with scallions, cilantro, shallot, and
sesame oil
Malaysian Pork
Noodle Soup
Fresh wide rice noodle with pork, shredded cabbage, and carrot,
bean sprouts. Garnished with scallions, cilantro, shallot, and sesame oil
Spicy Jaa Soup***
Fresh wide rice noodle with ground pork, shredded
cabbage, and carrot, bean sprouts, cilantro in Thai hot and sour soup.
Spicy Chicken
Noodle Soup***
Fresh wide rice noodle with chicken, shredded cabbage,
and carrot, bean sprouts, cilantro in Thai hot and sour soup
Tom Yam Noodle
Fresh wide rice noodle with shrimp,
mushrooms, and tomatoes in Thai hot and sour soup, flavored with Thai herbs.
Topped with scallions.
Sunday, February 9, 2014
Introduce one of our popular dishes
CHICKEN RENDANG
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honor guests. Rendang is also commonly served among the Malay community in Malaysia, and is also popular in Singapore, Brunei, the southern Philippines and southern Thailand.
Rendang is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya. Culinary experts often describe Rendang as: 'West Sumatran caramelized beef curry'. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods (Readers' Pick)' list.
The cooking technique flourished because of its role in preserving meat in a tropical climate.[6] Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, have antimicrobial properties and serve as natural organic preservatives.
Rendang takes hours to cook. Cooking Rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. Because of its generous use of numerous spices, Rendang is known for having a complex and unique taste.
Rendang is often served with steamed rice, or glutinous rice barbecued in bamboo tubes
References from Wikipedia, the free encyclopedia
CHICKEN RENDANG
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honor guests. Rendang is also commonly served among the Malay community in Malaysia, and is also popular in Singapore, Brunei, the southern Philippines and southern Thailand.
Rendang is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya. Culinary experts often describe Rendang as: 'West Sumatran caramelized beef curry'. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods (Readers' Pick)' list.
The cooking technique flourished because of its role in preserving meat in a tropical climate.[6] Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, have antimicrobial properties and serve as natural organic preservatives.
Rendang takes hours to cook. Cooking Rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. Because of its generous use of numerous spices, Rendang is known for having a complex and unique taste.
Rendang is often served with steamed rice, or glutinous rice barbecued in bamboo tubes
References from Wikipedia, the free encyclopedia
NEW DISH: BANKKY NOODLE
We want to introduce our new dish - BANKKY NOODLE
Fresh rice noodles topped with shrimp, chicken, pork, and green mustard in tomato gravy
Fresh rice noodles topped with shrimp, chicken, pork, and green mustard in tomato gravy
Sunday, July 21, 2013
Wednesday, July 17, 2013
Yard Sale Friday, August 2, 2013 at 8 am.
We will have yard sale at the Satay House Parking lot again
on Friday, August 2, 2013 Start at 8 am.
Household items, records, toys, books, clothes, crafty stuff
High-end sale:-
Thai handmade wall hanging, and shoulder purses
New baby clothes
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