Thursday, March 31, 2016

* Eating 52 Countries In 52 Weeks - Week 26 - THAILAND

We got stuck in Thailand! 

Not literally of course but since we visited the Thai Bite Restaurant, we could not write the post describing our experience. Perhaps it is because we love Thai food so much and eat it on a regular basis, it felt like trying to write an exciting post about something so common to our lives. Finally, with great help from Rick, I'm typing the finishing words to this post so that we can post about all the other countries we continued eating while agonizing about this particular post.

For the appetizer we selected the Thai Bite sampler.  This included Thai spring rolls, which are thinner than and Chinese egg roll and deep fried until crispy.  a small crispy fried roll filled with cabbage and bean sprouts.  Poh Pia Tod - Golden fried spring rolls stuffed with seasoned ground chicken, cellophane noodles (woon-sen), and vegetables served with Thai sweet sauce. The Thai chips were Golden fried wonton sheets stuffed with seasoned ground chicken, served with Thai sweet sauce. Thai Dim Sum - Golden fried dumplings of minced chicken and onions served with a savory ginger sauce. Spicy Balls - A cluster of ground chicken, ground pork, cellophane noodles, corns and diced onions blended with Chef's special chili paste then fried to perfection. Plah Goong - Grilled shrimps marinated in Chef's special roasted chili dressing. Served on top of fresh lettuce. These were served with a hot and sour dipping sauce and one that was based on soy and fish sauce.  

Tom Kah Goong - A delightful coconut soup (Tom) with chicken or shrimp, cabbage, mushrooms, carrots, fresh cilantro and a touch of aromatic galangal root (kah) - came in its traditional serving bowl with fire in the middle.  Today we choose to include shrimp (goong).  

Pad See-Iew (Ayse's favorite Thai dish) is stir-fried fresh wide rice noodles with your choice of chicken, beef, pork or shrimp with black bean sauce, white pepper, broccoli, carrots, and eggs.

Pa Nang - Chicken served in a Thai red curry paste and coconut milk sauce, enhanced with fresh peppers and distinctive Thai basil leaves - came with a side of rice.

All this wonderful food was accompanied by our favorite Thai Iced Tea – Iced black tea with sweetened condensed milk.  

kŏr hâi jà-rern aa-hăan!

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