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Chef Aglibot "Food Buddha" New Asian SUNDA restaraunt. [Feb. 23rd, 2009|02:35 pm]
I thought you might like to see this video produced for the soon-to-open New Asian restaurant Sunda. Click the image below or go directly to http://www.youtube.com/watch?v=wYTwh2HemjI.

Sunda, opening to the public on Monday, March 9 at 110 W. Illinois in River North, is at the vanguard of America’s New-Asian cuisine movement. Helmed by renowned Executive Chef Rodelio Aglibot, known as the “Food Buddha” to international media, Sunda showcases contemporary and progressive interpretations of traditional dishes from Japan, China, Vietnam, Cambodia, Indonesia, Thailand, the Philippines and the rest of the Southeast Asian Island region. The surprising, simple, flavorful dishes are served and shared while a full sushi bar will service an assortment of sushi, sashimi and nigiri options. Sunda’s beverage program revolves around a progressive list of premium sakes, an assembly of Asian beers, a well-rounded list of Champagnes, sparkling wines, white wines and red wines and an ever-changing seasonal cocktail list. The chic space, designed by award-winning restaurant and hotel designer Tony Chi, seats more than 200 guests and is a spectacular combination of innovative yet comforting design in which delicious authentic New Asian cuisine is served at accommodating prices, where each guest can choose the level of their dining experience from a myriad of menu options.

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(no subject) [Oct. 27th, 2008|07:12 pm]

So I'm planning on making pumpkin curry and the recipe calls for Japanese pumpkins, only I can't seem to find them anywhere. Even the Japanese market doesn't have them (I'm in Oregon, US). What sorts of pumpkins can I use instead?
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Vegetarian soups [Apr. 27th, 2008|04:43 pm]

Hi all
Thai (and other SE Asian) soups are one of my favourite things in the world, and I've been experimenting with different recipes recently. Here's a recipe for a really amazingly tasty and unusual soup...Collapse )

Also, does anyone have any recipes for SE Asian style soup that's either vegetarian or doesn't rely on meat or fish for the taste (i.e. meat/fish could be left out or replaced with tofu)? I'm running out of recipes in the books that I have!
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Authentic Thai Food? [Jan. 6th, 2008|11:19 pm]

Greetings all!
I am happy to be a (new) member of this community. :)

I have a problem.
I was born & raised in Michigan, home of the famously delicious Sala Thai restaurants owned by Arkom Pradithavanij.

Recently, I moved to the west coast (specifically, Seattle).
I never thought in a million years I'd have trouble finding authentic thai food here, and that I'd be confused about why it was better back in Detroit. Here, the thai chefs put ketchup and peanut butter in most of the dishes, and the menus contain things like "cashew chicken" and "garlic beef with broccoli!" :(

I've done a lot of research, but every thai restaurant I visit out here makes their curry the way I do (read: not authentic, I have no idea how to cook thai food, and it tastes horrible)!

Please PLEASE help me! Anyone have any idea why the cuisine differs so much out here? Anyone have any recommendations for REAL thai restaurants??I feel like I'm starting to go nutso. I'm dying to get my hands on some good Gaeng Gai!

Thanks in advance! <3
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Thai this and Thai that [Dec. 30th, 2007|01:40 pm]

This community has been dead long enough. :)

Give me your favorite Thai recipe.

And a favorite Thai recipe (or products) web site?
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Thai Cooking Videos [Jul. 31st, 2007|04:51 am]
I'm going to make this recipe today! I'm excited to try it. And they have more of these instructional videos on their website: http://www.thaifoodtonight.com

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PDX? [Nov. 5th, 2006|10:44 am]

[Current Mood |hopefulhopeful]

If anyone's from the metro Portland/Vancouver area I propose Thai outings. I worked or know people who work in most of the restaurants around here, and heck, maybe I'll make some rad nah gai (because chicken in awesome). If anyone can find the Thai market on the east side around 82nd we should go together, I need some rice noodles!! Oh, and if you're in the area and want to gang up and go to Uwajimaya for some Thai shopping (they have bottled, unsweetened, IMPORTED, Thai ice coffee)...

Let me know.
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New community! [Sep. 28th, 2006|10:17 pm]

I hope advertising this is ok, if not I ask the mods to delete my post and notify me and I apologize in advance if I didn't stick to the rules! ^^ I created this community for everybody, so I'd be happy if many people join!

Join bangkok_love! :-)
Join bangkok_love!
This is a community for everybody who loves Bangkok, no matter where you're from. Join if you either live in Bangkok, go there just fo rholidays, for business, or whatever. Share important dates, events,cool places, pictures and experiences. Bangkok icons, grafx, layoutsetc. are also very welcome. Feel free to askquestions, I'm sure there will be someone who can help you.
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tin mugs [Aug. 13th, 2006|02:05 pm]
This is actually not a food question, but more of a dishware one. If this isn't the appropriate forum, please kindly disregard this post.

If someone can help me out, however, I'd be more than grateful. I'm looking for tin mugs, the kind that are used at some Thai restaurants at which I've eaten, here in the States. I'm aware of the army tins, but I'm not so sure they are of the same quality as those used in the restaurants.

Again any tips, leads would be appreciated.
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Panang Curry Help [Jun. 24th, 2006|07:47 pm]

Hi all.

I recently tried to make panang curry (my favorite type) using Mae Ploy brand curry paste. I've had great luck with their green curry paste, but the curry I made this time was missing something. It was plenty spicy-hot, but it had a huge flavor hole right in thbe middle.

Does anyone have any suggestions for what I should do to make it taste better?

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