Tag / thai-food
One of the activities we participated in while at The Datai Langkawi (see blog post) was a fun session on cooking conducted by the two chefs who are specialized in Thai cuisine at the beautiful hotel.
The session took place at the Thai Pavilion, a semi-open air restaurant that’s built on stilts and situated by the main swimming pool.
learning some tricks from the chef
Here are the two recipes you might fine useful to add to your cooking repertoire.
Our first dish was goong phad keemao, or fried drunken prawn. While the name might suggest that this dish involves alcohol, it actually wasn’t the case. Here goes:
- prawn (250 gram)
- fresh cili padi (8 gram)
- onion (20 gram)
- tomatoes (20 gram)
- galangal (20 gram)
- lemongrass (10 gram)
- cooking oil (30 ml)
- garlic (10 gram)
- kaffir lime leaf (2 gram)
- thai basil leaf (5 gram)
- oyster sauce (30ml)
- fish sauce (15ml)
- pepper powder to taste
the drunken prawn doesn’t use any alcohol, halal version
- heat oil in wok, then add garlic, chili, onion, and stir together
- add prawn, galangal, lemongrass, pepper, stir till prawn is half cooked
- add oyster sauce, kaffir lime leaf
- add chicken stock (or plain water if you don’t have chicken stock) and Thai sweet basil
- adjust saltiness with fish sauce
- serve while hot
you can cook the tomyam in either clear or “red” version
Next is arguably the most famous Thai dish of all time – tomyam gai. We made the chicken version here, but you can substitute with prawn, squid, or other seafood as well.
- chicken breast sliced (60 gram)
- galangal (10 gram)
- lemongrass (10 gram)
- kafir lime leaf (5 gram)
- abalone mushroom (20 gram)
- tomyam paste (10 gram)
- fish sauce (10 ml)
- lime juice (10 ml)
- chicken stock (150 gram)
- coriander leaf (5 gram)
Haze, KY, and WeiZhi showcasing our dishes at The Datai Langkawi
- boil chicken stock with galangal, lemongrass and tomyam paste in small pot (leave out tomyam paste if you want clear version)
- let the ingredients reduce a little, then add chicken, abalone mushroom, and kaffir lime leaf
- let cook for another 3-4 minutes
- season with fish sauce and lime juice
- add coriander leaf before serving
After the cooking session, we sat down and had our dishes with some steamed rice. There was also some Thai dessert and white wine to complete the course. It was pretty fun and now I do think I should slot in cooking classes whenever I travel to other places. These recipes are pretty easy to follow, I’m pretty sure I’ll make them at home.
Datai was such an awesome experience, I miss it already.
Several weeks ago I managed to convince the girls to try a new place, and we ventured out to the land of gangsters that is Kepong. We past by the glamorous Desa Park City and turned into the older part of Kepong where steamboat restaurants are aplenty and finally arrived at where we were going to have dinner – Jan Jan Thai Restaurant.
Jan Jan Thai restaurant at Kepong
There are in fact, two Thai restaurants within 50 yards from each other here. Directly opposite Jan Jan is the older and almost equally as busy Thai restaurant by the name Janwa. According to the locals, the head chef from Janwa left to open Jan Jan as a competitor (similar to Rakuzen and Jyu Raku at Subang Jaya)
There’s an on-going healthy debate as to if Jan Jan or Janwa offers better Thai dishes, but for the purpose of this trip we’re not going to worry too much about that.
excellent tomyam and steamed barramundi
Once we found an empty table and made our order, which took a while on a weekend, food did not take very long to be served.
Seafood tomyam soup (RM 16-29) comes in either clear or red, and we opted for the latter, more chili laden variety. It was hot, spicy, and filled prawns, squid, fish, tomato, and more. Perfect dish for us since it was raining so heavily.
The Thai style steamed barramundi (market price) turned out to be pretty good dish too. The fish was fresh and the soup positively sour and flavorful. This dish is not quite De Chiengmai‘s standard, but it holds its own.
the lala was great, green curry not so much. Yuki, Haze, KY, Kerol
Thai golden lala (RM 17) was my favorite dish of the night. The shellfish were big and juicy, and I particularly love the unique Thai style sauce that the dish came with. It was a combination of sweet, spicy, with a hint of sourness. Very different any Chinese or Malay style preparation.
The disappointing dish turned out to be the Thai green curry (RM 12). I love my green curry thick and flavorful, but this one was just watery and very sweet. We took a few spoonful but otherwise left the dish almost untouched.
There are definitely more dishes at Jan Jan Thai that I want to try on other visits – petai prawns, deep fried brinjal, paku with belacan, mango chicken, bbq crab and Thai curry crab all sounds very enticing. I’ll just have to remember not to order their green curry again.
Jan Jan Thai Restaurant
No.33, Jalan 5/62A,
Bandar Menajalra, 52000
GPS: 3.193859, 101.631517
Tel: 03-6277 7598
Thai cuisine is one of the most well established foreign food in Malaysia, this is probably due to Thailand being a neighbour to Peninsular Malaysia and that King Rama V was really great at promoting his country’s cuisine to the world.
The Thai cuisine we have here in Malaysia is usually influenced from Southern Thailand, with places such as Phuket, Krabi, Surat Thani, and so forth has a sizable Muslim population, what we get here too is often the pork free version of Thai food.
Surisit Thai Kopitiam at TTDI
There is however, a current welcoming trend of some newer Thai restaurants that serve the whole range of traditional Thai cuisines, including some of the pork dishes that aren’t familiar in Chinese cuisine. Surisit Thai Kopitiam at TTDI is one of these places.
kailan ikan masin, various pork dishes, tomyam
Surisit Thai Kopitiam is located at TTDI’s Lorong Rahim Kajai 13, behind the row of shops that has a Maybank, Tom Dick and Harry’s/Hoofed, and Sid’s Pub.
While parking situation outside those pubs are often hard to come by, I’m happy it isn’t the case outside Surisit. We never had to park further than 20-30 meters away.
Decoration of the restaurant is basic, but they do have air conditioning for your comfort. Tables are covered in thick transparent plastic, with clean basic cutlery and some old school bowls/plates. It is pretty true to the “kopitiam” name.
Horng enjoying some fried fish cake, green curry (pork/chicken)
We’ve been to Surisit quite a few times for dinner. The only “problem” with this place is the lack of flexibility in their portion of food. There’s only one size for everything. Which basically means that for a group of 4-6 person this place is awesome, but going there as a couple might limit your choices of food somewhat.
The tomyam (RM 29.90) comes with either prawn, seafood or chicken and you get to pick between clear soup or the more familiar type with chili paste. Both are equally yummy and absolutely ass cracking spicy. Never miss the tomyam here.
you deserve desserts! tub tim krub (red ruby) and mango sticky rice
Deep fried chicken wings with lemongrass (RM 14.90) is a tasty Thai interpretation of the familiar fried chicken wing dish, familiar yet different. Green curry (RM 19.90) comes with your choice of pork/chicken/beef/prawns/duck and they cook it with chunks of melons as well as basil, green chili, and coconut milk. Thick and flavorful, we love it.
Crispy pork knuckle (RM 24.90), pork with shrimp paste (RM 16.90), minced pork with basil (RM 14.90) are among the few pork dishes I’ve tried, and so far they were spot on and did not disappoint. Other dishes in the rather extensive menu includes chicken, seafood, soup, and even vegetarian choices. There are also individual rice and noodle dishes as well.
Kerol, KY, Haze, Johnny, Yuki
Of course, every Thai meal should end with some sweet desserts. I almost always order the tap tim krub (red ruby, RM 6.90) here while Yuki can’t stop herself from getting the mango sticky rice (RM 9.90). Other dessert choices are honey sea coconut with palm fruit and caramelized tapioca with coconut milk (RM 6.90).
We usually end up spending around RM 30 per person, and while not exactly kopitiam prices, you do get quality tasty food here, which is why it is one of our favorite Thai restaurants right now.
Other Thai restaurants that serve pork includes New Yew Sang, I’m Spicy and My Elephant in PJ, and Ghee Seng Thai Food in Penang.
Surisit Thai Kopitiam
17 Lorong Rahim Kajai 13,
Taman Tun Dr Ismail, Kuala Lumpur
GPS: 3.15456, 101.62258
Tel: 03-7710 0173
Hours: 8 am to 10:30 pm daily
Chinese New Year is the time for family and friends to sit together for a good meal, and after so many traditional Chinese dishes, it’s good to take a break and get something that’s a little different. Which was why I was quite delighted to be invited to Kelantan Delights for a food tasting session about a week ago to sample some of what they have to offer, with a promise of a twist.
Kelantan Delights at Subang Jaya
Kelantan Delights is a classy restaurant that serves Kelantan and Southern Thai cuisines, for the past 10 years or so they called KLCC home, but have since moved to SS 16 Subang Jaya as well as a branch at Sooka Sentral. The restaurant was also judged as the best Halal Malay Restaurant 2005/06 by Halal Journal.
So we did expect some quality here.
tid bits to start, our menu of the night
While waiting for guests to arrive, we were served with some tid bits consisting keropok lekor, cucur udang, pohpiah goreng and so forth. They were presented like tapas, and we certainly welcomed them.
somtam yee sang, something different
A pretty long lion dance routine later, we gathered around and had a round of “lou sang” session that I’ve never experienced before – with somtam yee sang! It was refreshing and different, but to be honest, I did miss the raw fish a bit. I think having a few slices of raw salmon might make this even better. Fans of somtam would certainly love this.
pohpiah basah and coconut tomyam with prawn
Our first dish was pohpiah basah. Filled with sengkuang, vege, carrots and more. It tasted pretty good especially with the chili sauce and crushed peanuts provided. My only complain is that the skin was a tad too thick.
Next come Kelantan Delights’ specialty – coconut tomyam with prawn. It was one of the spiciest tomyam soup I’ve ever had, but I finished it all. The sweet coconut meat somehow worked wonderfully with the sourness and spiciness of tomyam, I wonder why it wasn’t served everywhere.
ayam masak merah, garupa with dried chili, butter prawn, sayur kolok
Ayam masak merah was properly cooked and flavored heavily but in a good way, best served with steamed rice. Garupa with dried chili was crunchy on the outside but soft on the inside, it was surprisingly easy to consume, no messy bones to deal with as the preparation method have dealt with that problem.
I thought the butter prawn was perhaps a bit too soft, but it was flavored “correctly”, and sayur kolok was a welcoming change in taste with the coconut milk based soup that mellows back our taste buds down a bit.
kailan ikan masin, kacang buncis goreng, kerabu ikan bilis
A trio of spicy vegetables followed. Kailan ikan masin, kacang buncis goreng, and kerabu ikan bilis. These dishes were good, and while slightly over powering eating them on their own, some steamed rice or fried rice would be wonderful to accompany them.
daging bakar, sambal udang petai, nasi goreng ikan masin
By this time, I was already pretty much over stuffed. So the daging bakar, while flavorful, was perhaps a bit filling for me. But as a petai fan, I really enjoyed the sambal udang petai dish (and again wished I had some steamed rice!)
By the time nasi goreng ikan masin was served, I was only able to sample a small spoonful. I liked it.
bubur pulut hitam, lompat tikam, Fresh, KY, Haze
Dessert came in the form of bubur pulut hitam (black glutinous rice) and lompat tikam (jump & stab, what a name!). I managed to sample a bit of these sweet dishes and my tastebuds were left wanting for more with my stomach begging me to stop.
If I were to come to Kelantan Delights myself, I’d probably limit my orders to 5-6 dishes for a group of 6, and have some steamed rice to go with some of the spicy dishes, and definitely the tomyam. As for somtam yee sang, well, you might want to try something at least once, right?
Ground Floor East Wing Wisma Consplant 1.
No 2 Jalan SS16/4 47500 Subang Jaya
GPS: 3.081102, 101.583806
Tel: 03-5611 7845
Fa Ying at Paradigm Mall is the new foray into modern Thai cuisine by the same people who run Rama V at Jalan U Thant.
If you aren’t exactly a Thai historian, the name Fa Ying (means Princess) might sound a bit bizarre for a Thai restaurant. According to the owner, Fa Ying was the name of the playful sister of Rama V, the revered Thai King who was credited to the modernization of Siam. Since this outlet serves a “playful” interpretation of Thai cuisine to the sister restaurant Rama V, hence the name Fa Ying.
Pretty neat, I thought, but maybe adding “Thai restaurant” at the back of that big sign board bight help a little. 😀
Fa Ying Thai Restaurant at Paradigm Mall
The restaurant is located at The Boulevard at Paradigm Mall, the semi-outdoor area under the office block with a set up that’s not entirely unlike the “covered alfresco” area at Pavilion. It’s pretty much open air while still sheltered from the harshest of elements.
Fa Ying also spot a full bar, serving liquor, cocktails, and beer
For those likes some proper drinks to go with Thai food, Fa Ying is definitely a place to go. Spotting a full bar, the restaurant serves a variety of cocktails, beer, and other drinks.
Some of the drinks we tried were:
- Mango Thai Pandan RM 21
- Thai Tom Yam RM 21 (funny name..)
- Mojito Selection RM 24
- Lemongrass Basil and Mango Sparkler RM 13
They also serve a fishbowl drink called Marquessa (RM 100) that comes with dragon fruit, cucumber, Absolut blue, burnt orange peel, white wine, and soda. It’s like a potent Thai version of Sangria.
While not an expert in cocktails by any means, I did enjoy their drinks.
lamb, fish, and seafood sate
Lets move on to the food.
We sampled three types of Thai satay here. The lamb satay (RM 20) was flavorful but without the overly strong “lamb” taste that some people dislike.
Fish satay a tender and soft, while the seafood satay with prawns & mussels were refreshing and went very well with their sourish sauce.
minced beef in cucumber, watermelon salad, pomelo salad
Minced meat in cucumber (RM 12) looked a bit like sushi but carries the distinctive Thai taste. The cucumber provided nice contrast to the meat, without the requirement of steamed rice to complement the meat. I’ll wouldn’t mind this as beer food.
For those who loves to go green, watermelon salad (RM 12) and pomelo salad (RM 16) will do the job just fine.
grilled scallops served with spinach and manow sauce
Our favorite appetizer of the day goes to this beautifully presented grilled scallops with spinach and manow sauce (RM 19). The scallops were perfectly seared, and the sourish manow sauce provided just the kick to complete this seafood experience.
I also think that this dish offers excellent value.
cod fish with manow, spaghetti with river prawn, Thai green curry pesto
Codfish with Manow (RM 42) provides a choice for those who loves this buttery fish, I find no fault in the execution of this dish, except that it’ll probably leave some room for dessert.
Spaghetti with Thai green curry pesto (RM 22) and spaghetti with river prawn (RM 32) are among the two pasta dishes offered here, both were a bit spicy and definitely not masking their Thai origin. I find the experience a little strange, but perhaps it’s something you get used to.
roast duck sandwich, grilled tenderloin with green curry
My favorite main dish goes to the roast duck sandwich (RM 20). It was simple yet brilliant, and I wonder why it took so long for anyone to come up with this. It was utterly delicious and I would go back to Fa Ying just to have this. (btw my colleague Sheng had this and gave his approval as well)
Lastly, we also sampled their grilled tenderloin with green curry mushroom (RM 42). Perhaps I’m spoiled by those high grade beef at Prime, but for less than RM 50, the meat was decent.
Thai desserts at Fa Ying
Like most Thai restaurants, Fa Ying serves a variety of traditional desserts. I liked the fried banana fritters with vanilla ice cream, and their mango with sticky rice was pretty good as well. Each of these dish comes with half a strawberry, leaving the trace of the “playful” nature of Fa Ying.
Pearl, Reiko, Evelyn, Suan, Haze, KY, Audrey, Owner
We had a pretty good session at Fa Ying, and it is definitely a place I’ll revisit (if not just for the roast duck sandwich!). Mention ‘PRINCESS’ as password and get 10% off food bill before 1st of February 2013.
If you are looking for Thai food with a bit of a twist at a place with nice ambiance to bring a date, this would be a sweet choice.
Fa Ying Thai Restaurant
The Boulevard, Paradigm Mall
Kelana Jaya, Petaling Jaya
GPS: 3.108806, 101.59564
Tel: 03-7451 2933