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Posts Tagged ‘Thai Cuisine’

~Jhanjay, Vegetarian Thai Cuisine~

Posted in Pranee's Restaurant Reviews, tagged , , , , on June 10, 2009| Leave a Comment »

My first visit to Jhanjay restaurant in the Wallingford neighborhood was by chance.  My friends and I were planning on meeting at a well-known Thai restaurant nearby for lunch but it was closed.  Some of my students had previously mentioned Jhanjay, with its modern setting and friendly, relaxed atmosphere, so we decided to give it a try. 

 

Spicy Eggplant

There were many interesting, tasty dishes listed on the vegetarian menu.  Here were the choices which appealed to us.

Jhanjay Sampler Platter (an assortment of finger food appetizers that included spring rolls, corn patties, wonton cream cheese, wonton buckets, and Asian fries. Served with three kinds of sauce.)

Spicy Eggplant (Chinese eggplant, garlic, bell peppers and sweet basil stir-fried with special sauce)

Monk’s Noodles (Miki noodles stir-fried with shitake mushrooms, assorted vegetables, topped with ground peanut)

Black Rice ice cream (coconut ice cream topped with black rice pudding)

We enjoyed everything we tried, and I highly recommend this place to you. The service was professional and very customer friendly.

I invite you to add a comment from your experiences about eating out at Thai restaurants.

Jhanjay

1718 North 45th St

Seattle, WA 98103

Tel 206 632 1484

www.jhanjay.com

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~Rice Soup Recipe, a real comfort food

Posted in Recipes, Thai Gluten Free Recipe, Thai Soup Recipe, Thai Vegetarian Recipe, tagged , , , , on February 26, 2009| Leave a Comment »

KAO TOM GOONG
Rice Soup with Prawn, Ginger and Garlic Recipe
 
Servings: 2-4
Preparation: 10 minutes.
Cooking time: 15 minutes
 
Rice soup is a real comfort food for every occasion. Nothing is as satisfying as rice soup on a cold day or when one’s body needs gentle food. The meat for this dish is ground chicken or ground pork. Shrimp adds a great touch, too. For extra protein, add one egg to the boiling soup just before serving.
 
16 ounces chicken broth, vegetable broth or water
1 cup water or more as needed
1-2 cups steamed rice (left over rice is fine)
2 tablespoons cooking oil
5 cloves garlic, chopped
2 tablespoons ginger, chopped
½ cup shitake mushroom, sliced
½ cup ground chicken or pork
½ teaspoon salt
1 tablespoon soy sauce
9 shrimp, peeled and deveined
1 cup spinach, chopped
1 egg (optional)
White pepper powder as needed
1 green onion, sliced
2 tablespoons cilantro, chopped
 
Bring chicken broth, water and rice to boil in a medium saucepan and keep on cooking. Heat cooking oil in a pan over medium-high heat, then fry garlic and ginger until light golden. Remove half of the fried garlic and ginger to use later as a garnish. In the same pan with remaining cooking oil, garlic and ginger, stir in shitake mushroom and cook until soft. Then add ground chicken (or ground pork, if you prefer). Keep stirring until the chicken is cooked. Add chicken, mushroom and remaining garlic and ginger to the saucepan with the rice soup. 
 
Continue to cook the soup over medium heat until the texture is neither too soupy nor too thick. Stir in salt, soy sauce, shrimp and spinach. When the shrimp turn pink, add egg and stir until egg is cooked. Before serving, season with white pepper and garnish with green onion, cilantro and reserved garlic and ginger.
 
Rice Soup Condiments

Rice Soup Condiments

 

 

Vegetarian option: omit chicken and prawn, use 1 cup chopped oyster mushroom to supstitute chicken

Gluten Free option: use wheat free soy sauce

© 2009  Pranee Khruasanit Halvorsen
I Love Thai cooking

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