Monday, February 22, 2016

Dragon Roll Sushi

Dragon roll sushi
Dragon roll sushi
Taken by palalalapolly

Ingredients Requirement:

  1. 2 cups sushi rice.
  2. 2-3 nori sheets
  3. 10 medium size shrimps (sushi grade).
  4. 1/2 cup Tempura
  5. 1 Avocado
  6. 1 Cucumber (long and even)
  7. 50 gr Tobiko (flying fish roe)
  8. 50 gr BBQ  eel (sushi grade).              

Here is something new for my loyal viewers who are getting bored of Thai food. Many people always ask me " what is your favorite sushi roll?",well my answer every time is  Dragon Roll. Dragon Roll is genuinely the most delicious roll these is. I love the sweetness of Japanese rice and eel sauce. In addition, the crunchiness of the shrimp tempura and freshness of the avocado and cucumbers is extremely appetizing. 

Honestly,Dragon is extremely easy to cook up. It does not take skills of a fine five star hotel chef to conjure this dish, with some basic ingredients, you can literally conjure up this roll at your own home. Within in a matter of 15 to 20 minutes, you can enjoy this delicious dish at your sweet own home.

For the ones who are interested to try one of these mouthwatering rolls and do not want put in any effort, you can definitely swing by Sea Siam Restaurant which is located at 12735 S.Dixie Hwy,Miami, FL 33156,  I can guarantee that you wont leave with regrets. THANK YOU for your support. Stay tune.  

Tuesday, February 16, 2016

Yum Talay (aka) Thai Seafood Salad


This dish provides a playful blend of flavors: It has a natural sweet taste of fresh seafood, the herby and medicinal  taste of cilantro and mint, and an acidic taste of lime juice, and a piquant taste of the chili. This dish has the perfect taste for people who enjoy spicy Thai Cuisine. However, the tastes of this dish is adjustable according to the diner's or diners's preferences. 
According to the traditional Thai recipe, a traditional yum is based on  meat, fish, or seafood,, mixed before serving with  fish sauce, fresh or dried chili, lime juice, and herbs and often served on top of green salads like cabbage, lettuce, green beans, or even cucumbers.. A Yum Talay is an unaccompanied dish meaning that it is a dish that is perfect for a light main course or even as an appetizer. 
You can prepare the ingredients prior to yum-meaning mixing , but make sure to yum the dressing and seafood right before serving, this is the key to a traditional yummy dish.
If anyone wants to try this dish out,I recommend all of you guys to go to Sea Siam Restaurant. This restaurant genuinely offers the best Yum Talay in Miami. 
Thank you for your support. 

For the seafood:
  • 24 small mussels
  • 1 Tbs. table salt
  • 3/4 lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
  • 1/2 lb. cleaned squid, bodies sliced crosswise into 1/4-inch rings and tentacles cut in half if large
  • 1/2 lb. sea scallops or bay scallops
  • 1/4 lb. fresh or pasteurized jumbo lump crabmeat
You can find frozen cleaned squid in 1-lb. packages in the freezer section. Some markets have thawed cleaned squid on ice at the seafood counter.
For the dressing:
  • 6 Tbs. fresh lime juice (from 2 limes)
  • 4-1/2 Tbs. fish sauce
  • 1-1/2 Tbs. granulated sugar
  • 2 tsp. finely chopped unseeded fresh hot green chiles (like serrano or jalapeño)
  • 2 tsp. finely chopped garlic (2 medium cloves)
For the salad:
  • 2 cups bite-size pieces of Boston lettuce, rinsed and spun dry (1 large head)
  • 3 Tbs. thinly sliced shallot (1 large)
  • 1/3 cup thinly sliced scallions (4 to 5, white and green parts)
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup coarsely chopped fresh mint
  • 1/2 cup sliced English cucumber (halve cucumber lengthwise and slice into 1/4-inch-thick half-moons)
  • 1/2 cup halved cherry or grape tomatoes
Chop the cilantro and mint at the last minute, just before mixing with the salad, so their flavor won't have time to fade.

Wednesday, February 10, 2016

       Thai Sour Curry AKA (Kaeng Som – แกงส้ม)


Thai Sour Curry aka (Kaeng Som) is a delicious and mouthwatering Thai dish that has a blend of sweetness, spiciness, sourness, and creaminess. This dish originated from the time when Thailand was invaded by Burma. Kaeng Som is elementary easy to conjure up, whether you are a professional or an amateur cook, you will be able to cook this dish with little to no effort. In Thailand, you will find many variations of Thai Sour Curry or Kaeng Som throughout five star restaurants to food carts. Honestly. my favorite kind and the variation that I would like to recommend all of my committed viewers is "Southern Thai Kaeng Som", the reason that I recommend this is because it's more creamy, spicy, fresh , and overall more delicious. "Thai Sour Curry" aka "Kaeng Som" is probably one of the spiciest Thai soup there is, however, the taste can be adjusted according to the person's preference. Statically, the best place to buy or get this dish is Thailand which is the origin, however, there is a place in the United States of America where you can get this spicy, but mouthwatering dish.The name of this place is "Sea Siam Restaurant". Genuinely. this place makes the best Thai Sour Curry that ever tasted in America before. For  all of you who are interested, below are the ingredients and instructions on how to cook this dish. Thanks for tuning in, I will keep you guys updated. Have a great one. 

Ingredients Requirement

For the soup:

  • 1 fish – 600 grams (ปลากระพง)
  • 1.5 – 2 litres water (น้ำเปล่า)
  • 1 green papaya – 700 grams (มะละกอดิบ)
  • 1 tbsp salt to taste (เกลือ)
  • 1 tbsp shrimp paste (กะปิ)
  • 10 – 15 tbsp lime juice – I used about 20 limes in total (น้ำมะนาว)

For the soup paste:

  • 1 head garlic (กระเทียม)
  • 20 grams turmeric (2 – 3 fingers (ขมิ้น)
  • 60 grams white bird’s eye chilis, in Thai prik kee noo khao – I counted about 100 chilies (พริกขี้หนูขาว)
  • 2 shallots (หอมแดง)         

Thursday, February 4, 2016

Pad See Ew

Thai Stir Fried Noodles


(Pad See Ew)


Thai Stir Fried Noodles aka (Pad See Ew), a common Thai dish that is eaten by people from various social classes ranging from poor to rich. Pad see ew is relatively affordable and tasty.The soft, chewy rice noodles pan fried with pork, Chinese broccoli and soy sauce, is a comfort food for everyone.The noodles can be made hot at the table with chili garlic sauce. This dish is an epitome of Thai fast food!, this delicious chewy pan-fried rice noodles is a very popular street food in Thailand, and it’s fundamentally easy to conjure up  at your home, within a matter of 15 minutes,you will have this dish ready to be served. Genuinely, this is one of my favorite Thai dishes.I highly recommend this to all of my loyal viewers. Last but not least, if you guys are interested in trying it, I highly recommend all of my loyal and supportive viewers to go to Sea Siam Restaurant, which is located at  Pinecrest Town Center Address: 12735 S Dixie Hwy, Miami, FL 33156.
 Thank you greatly for your support. 



8 ounces/200g rice stick noodles

  • 2 tablespoons of sweet dark soy sauce.
  • 2 tablespoons of oyster sauce
  • 2 teaspoons of regular soy sauce
  • 2 teaspoons of white vinegar
  • 2 teaspoons of sugar
  • 2 tablespoons of water
Stir Fry
  • 2 tablespoons of peanut or vegetable oil
  • 2 cloves of garlic cloves
  • 1 cup of chicken thigh (boneless, skinless), sliced into ¼" / 0.5cm slices
  • 1 large egg
  • 4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)
  1. Prepare the noodles according to packet instructions. Some just require soaking in boiling water for 5 minutes, others require cooking in a pot of boiling water for a few minutes. Drain when ready.
  2. Meanwhile, combine sauce ingredients.
  3. Mince the garlic straight into the wok with the oil. Place wok high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavor.
  4. When the oil is hot and the garlic is starting to turn golden, add the chicken and Chinese broccoli stems and stir fry for 1 minute.
  5. Move the chicken and Chinese broccoli to one side and crack in the egg, and scramble it. Don't worry if some of it sticks to the wok, it will char as you continue cooking - you want that char-grilled flavor!
  6. Add the noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelize, and the leaves to just wilt. They only need to be just wilted because they will continue to cook while you are plating up.
  7. Serve immediately.