Friday, 21 June 2013
We have an exciting prize to give away: The Big Bang Theory Season One DVD because as we found out
the gang at Big Bang Theory always eat Thai food once a week! See this YouTube video:http://www.youtube.com/watch?v=sYOkaAfOrWY
Like us on Facebook:https://www.facebook.com/SurinRestaurant?ref=hl and share this post
Prize draw will close on Monday 24th June at midnight (UK time) and the winner will be picked and notified message on Tuesday 25th June on how to claim their prize
Don't forget we still have spaces for Friday and Saturday evening, call: 01843 592001 to book a table.
Tuesday, 18 June 2013
Thai Red Curry With Chicken
2 tbsp vegetable oil
1 tbsp Thai red curry paste
1 tbsp Thai red curry paste
12 oz chicken breast, cut into 1/2 inch strips
4 oz green beans, cut to 1 inch lengths
2 small eggplants, cut into 1 inch cubes
3 cups water
3 cups canned coconut milk
1 tbsp fish sauce (nam pla)
1/4 cup chopped fresh basil
Salt & pepper, to taste
- Heat oil in large saucepan over medium heat
- Add curry paste, stir about one minute
- Add chicken, stir 2 minutes
- Add green bean and eggplant pieces, stir 1 minute
- Add broth, coconut milk, and fish sauce - bring to a boil
- Reduce heat, simmer until vegetables are tender
- Season with salt and pepper, stir in basil and serve
Friday, 14 June 2013
Thai Pork and egg stew(Khai phalo muu saam chan het haawm)
Cooking time: 90 mins
A Chinese inspired Thai stew, which we don't have on our menus but serve at home as a light lunch.Serves 5 people
400g pork belly (sliced bacon) , cut into 3cm (1.5″) cubes
One packet of Tofu (Cubed)
Vegetable Oil for frying
125g palm sugar or sugar
3 star anise1 teaspoon Chinese five spice powder (Phalo Powder)
¼ cup fish sauce
2 litres of water
2 tablespoon dark sweet sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
5 large cloves garlic
Pepper to season
How to cook:
Preparation: Boil egg in a pan for one minute then put in cold water to cool. Once cool, dry the egg and peel the shell.
Cut the tofu block into 2cm (1″) cubes and also fry in a pan until golden brown.
Cut your pork into cube and fry in a pan with a bit of oil. When the pork start to brown on all sizes.
Next In a pot on a low heat, melt the palm sugar (or sugar), and slowly bring it to caramelize to deep amber color. Add water to control how the sugar is caremelised.
Add the cinnamon sticks, star anise and Chinese five-spice powder and combine the ingredients.
Fill the pot with all the water.
Add the pork and eggs and the tofu into the pot
Finally add the sweet black soy sauce, fish sauce, light soy sauce and oyster sauce.
Cover and simmer on low heat for about 1 hour or until the pork is soft and the eggs gets a nice brown colour.
Enjoy with noodles or steamed rice!!
Thursday, 13 June 2013
This morning, I settled for a Japanese style morning breakfast of Miso soup and rice. You may think it is slightly out of context for a Thai restaurant blog but my point is that not only Thai people think rice is an important component of the day.
Breakfast is essentially like any other meal of the day and rice can be eaten in it's many forms. The main difference is some Thai people may have Rice leftover from the day before.
What do they do with this rice?
I know a friend of mine, who work in an English cafe in the mornings. Often eat this for breakfast with pieces of fried English sausages!
Question: What do you normally have for breakfast?
Tuesday, 11 June 2013
Hello new blog readers, I think people will agree that the first post on a blog is probably the hardest to write so here we go. A small introduction to us, we are a Thai Restaurant in Ramsgate, Kent, England.
|A picture of the Ramsgate harbour|
We have been running for 10 years and along the way we have been reviewed by national newspapers and been included in national food guides, will explain in more detail in other posts as trying to keep this post short for now!
We also have a charity as well, called the Surin Village School Charity, which also has a blog. Will have a link on the blog on our page soon.
In the meantime, please like us on Facebook: