Papaya Salad

History

Papaya salad is the most traditional and original salad in Thailand. Papaya salad is eaten by people from all ages, from little infants to elderly. A traditional papaya is spicy, sour, salty, and has a little bit of sweetness. As a matter of fact, there are various types of papaya salad, for instance, there Thai papaya salad, Vietnamese papaya salad, Laos papaya salad, and much more. However, my favorite kind of papaya salad can not be any other except Thai papaya salad. The reason that that I prefer Thai papaya salad over any other salad is because mainly of the herby vegetables and rich spices. If any of my viewers are interested in trying this heavenly mouthwatering and wholesome salad, you can stop by Sea Siam Restaurant. Thank you for your support, have a great Spring Break.

FOR THE DRESSING

1. • 1 tablespoon fresh cilantro root (4 roots), rinsed, scraped, and rinsed again
   • 1 tablespoon minced peeled fresh ginger
   • 1 fresh Thai bird chili, or more to taste
   • 1/2 teaspoon minced garlic
   • 1/2 teaspoon minced shallot
   • 2 tablespoons palm or brown sugar, or more to taste
   • 1 tablespoon fish sauce, or more to taste
   • Juice of 3 limes, or more to taste
2. FOR THE SALAD
   • 4 Chinese long beans, trimmed
   • 1 cup loosely packed fresh Thai basil leaves
   • 1 cup loosely packed fresh Vietnamese mint (rau ram) leaves
   • 2 cups julienned peeled green (unripe) papaya
   • 2 cups julienned peeled cucumber
   • 1 cup julienned peeled green (unripe) mango
   • 2 cups julienned peeled ripe mango
   • 3/4 cup 1/2-inch-thick pineapple batons (size of a lady's pinkie)
   • 3/4 cup julienned fresh long red chilies, such as Anaheim or Hungarian Wax
   • 3/4 cup lightly crushed salted roasted peanuts.

Citation: http://www.epicurious.com

Thai Donuts

History

Deep-fried dough stick is called Pa Thong Ko in Thailand. In the morning you can easily find them being made by street vendors  they're very inexpensive. Can be enjoyed with Thai Congee to make a complete Thai breakfast!.Honestly, Thai donuts are the most popular, cheap,and appetizing desert in Thailand. In addition, they can easily be purchased at any local store throughout the city, from small stands on the sidewalk to high end restaurants or shops. On the other hand, it's extremely rare to find Thai donuts in the United States, however, it's not impossible. I know a place that serves a traditional Thai donuts just like the ones in my hometown. The place is called Sea Siam Restaurant. I can guarantee that you guys will be more than satisfied with the taste

.INGREDIENTS

Nutrition

SERVINGS10YIELD20 doughnuts approxUNITSUS

• 3cups all-purpose flour
• 1cup water
• 1teaspoon baking powder
• 1⁄4teaspoon baking soda
• 1teaspoon sugar
• 1tablespoon vegetable oil
• 
  
• Citation: www.food.com

Bubble Tea

History

Bubble tea originated from Taiwan in early 1980's, Bubble tea is also known as boba drink, pearl tea drink, boba ice tea, boba, boba nai cha, zhen zhou nai cha, pearl milk tea, pearl ice tea, black pearl tea, tapioca ball drink, BBT, PT, pearl shake, QQ (which means chewy in Chinese) and possible many others. Bubble drinks are typically cool, rejuvenating, and sweet with tapioca pearls laying at the bottom of a cup or container. The drinks are sometimes made based on fresh fruits, milk, and crushed ice to make a wholesome milk shake. In Bubble is a very in popular drink/desert in Asia. There are bubble tea stands all over especially in Hong Kong or Taiwan. Bubble tea wasn't that popular in the United States, however, In the 21st century,the want for bubble tea in the United States has grown tremendously.As a matter of fact, hundreds locations are serving bubble tea in California alone.  One place that I know for sure that has bubble tea is "Lan Pan Asian Cafe", which is located at 8332 S Dixie Hwy, Miami, FL, 33143 by Dadeland Station.  Ingredients 1/4 cup dried boba tapioca pearls per serving (NOT quick-cooking boba). 1 to 2 tea bags per serving, any kind. 1/2 cup water. 1/2 cup sugar. Milk, almond milk, or sweetened condensed milk. Fruit juice or nectar (optional). Equipment A saucepan. Bowls for holding the cooked boba. Measuring cups. Citation:www.thekitchn.com

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).              

Citation: www.makemysushi.com

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.  

Yum Talay (aka) Thai Seafood Salad

History

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. 

Citation: www.finecooking.com

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

TIP:

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

TIP:

Chop the cilantro and mint at the last minute, just before mixing with the salad, so their flavor won't have time to fade.

       Thai Sour Curry AKA (Kaeng Som – แกงส้ม)

History 

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)         

Citation: www.eatingthaifood.com

Pad See Ew

Thai Stir Fried Noodles

Aka

(Pad See Ew)

History

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. 

Ingredients

Noodles

8 ounces/200g rice stick noodles

Sauce

• 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)

INSTRUCTIONS

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.

Citation: http://www.recipetineats.com/