Tuesday, June 15, 2010

Thai Veggies!

Did you know that there are over two hundred different types of vegetables in Thailand? That’s quite a lot of variety to choose from when picking your healthy greens! There are a lot of options for using these delicious veggies from soups to wraps to stir fries and more. Be creative!

You may have heard reports about the health benefits obtained from eating less meat. Meat can be high in fat, and it’s also expensive, which isn’t a health benefit but a big plus for your wallet! Forgoing meat at least one day a week is also better for the environment, and let’s face it, green is in.

If you are tired of the same old veggie steaming routine and are looking for some new recipes, perhaps you should try out my veggies class! Yum Makeur Yao is grilled eggplant, which is a perfect thing to try this summer season on the grill. Yum Head is a delicious mushroom salad and Tao Hu Tod is deep fried tofu, breaded with mushroom and cilantro. Tofu is an excellent meat swap substitute as it is high in protein and vitamins but also low in sodium, fat and calories.

Give these veggies a try and ditch meat one night a week. You’ll be glad you did!

Give us a call or email us today to sign up for a class!

Thursday, June 3, 2010

Sweet Tooth?

Do you have a taste for dessert? Have you taken a few of my classes and are now looking for the perfect way to top off that authentic Thai meal? Consider taking my appetizer and dessert class! You’ll learn the perfect way to kick off and the best way to end a true Thai meal!

Traditionally most Thai desserts are made with three primary ingredients. Flour, sugar and coconut dominate most Thai desserts and have for centuries. Eggs were later introduced to the Thai people by Portuguese traders. In addition to the three main ingredients, desserts can also include fresh fruit, rice flour and palm sugar. Thai chefs embrace the use of fresh herbs and plants and utilize this in coloring their desserts. Most coloring comes from edible flowers. It is also popular to soak jasmine and other flowers in water to create a sort of scented syrup to use in desserts. Imagine the sweet smell of fresh herbs and flowers infused into your after dinner treat.

Three desserts are taught in my appetizer and dessert class including, Miang Come, translated as roasted coconut in a leaf, which can be considered both dessert and an appetizer, Mango on Sticky Rice, and Kluai Buat Chi which is translated as banana in coconut milk.

Come and join us in making desserts! Trust me, it will turn an amazing meal into a spectacular feast.

Call or email us today to sign up!

Chef Saithong
(650) 492-5EAT