Wow! June has definitely zoomed by; actually, more like the past couple of months.  It's funny how quickly time flies and it only tends to speed up as we get older (but younger at heart, each day!).  Hope everyone is enjoying their time out there (especially for those of you in SUMMER!!). Moving on, I've started a Facebook page, hooray!!! So go LIKE me and I'll like you even more ;)


Okay, okay...I know what you're really itching for are the food photos so sorry for the wait.  Been learning about lighting and playing around with my flatmate's camera so here are the results when I was cooking Pad Thai the other night.  Special thanks to Richard for teaching me and shooting some photos! Let me know what you think of them:

Chopping up some capsicum (red bell pepper) and baby corn

Soaking up the rice noodles before cooking them and cutting up some tofu

Fish sauce: a very necessary ingredient in Thai cooking, stir-frying the veggies, and the noodles

Result: a vegetarian Pad Thai

Don't forget the bean sprouts

Note to self: don't forget crushed peanuts next time!
Toodles my noodles!
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Authorlinda
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With the Thai New Year (Songkran) starting today (April 13-15), I felt it was only appropriate to write some things about the Thai culture so enjoy!

"Arroy dee."  It's how you say "[It's] delicious" in Thai, a simple phrase you should learn to compliment your (home or professional) chef/server.  The good thing about being here in Australia is that there is no shortage of good, finger-licking Asian food with Thai food being one of the genres up there.  Hallelujah!!!


Here's one from the popular Chat Thai restaurant.  I've heard plenty of good things about it that I had to give it a go one day.  A Gaeng Keaw Gai (green curry with chicken) for my friend and a Pad Grapao Gai Sup (spicy stir-fry of ground chicken, Thai/holy basil, fresh chili, and green beans topped with a fried egg) for me.  Boy, my dish was kicking and I'm glad that they didn't hold back on the fresh chilies.  Though it's no hole-in-the-wall and you could end up waiting for awhile to get a seat, it's worth checking out.  The interior is a neat 2-story space and their food is tasty from what I've tried so far.  Their desserts, which are prepared in the front of the restaurant, are a great way to end the meal.  A little coconut milk in my dessert never hurt my spicy mouth. 

With Sydney having the highest Thai population in Australia (an estimated 100,000), I'm glad I can walk down the streets in Haymarket/Chinatown/"Thai-natown" and almost feel like I'm in Thailand, minus the humidity. There's a ton of Thai restaurants around each corner all over the city, and a variety of little Thai markets along Campbell Street that provide me with the essential ingredients to cook at home.  Happy Thai New Year!

Chat Thai Haymarket
20 Campbell St. 
09211 1808
Trading Hours:
Lunch: 10am-5pm
Dinner: 5pm-10pm
Supper: 9.30-2am
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Authorlinda
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