Posts Tagged ‘Vietnamese Cuisine’

Tamarind Tree Restaurant

Tamarind Noodle Tray

Tamarind Tree Restaurant has been my favorite restaurant since the day they opened their doors. I like the price, quality and service. It is excellent in every way one can expect from a restaurant. This is a place that I would go with a group of friends, or by myself. The menu has many choices, but don’t forget to check their special menu on the days when they offer many selections for $5 each. The setting has a modern Asian contemporary interior design, yet one can still feel casual.

There are many more Vietnamese restaurants to visit, but for now this is my favorite Vietnamese restaurant in Seattle.

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1036 South Jackson Street

Suite A, Seattle, Washington 98104

Telephone: 206. 860. 1404

Website: http://www.tamarindtreerestaurant.com/index.php

Pranee’s Star Rating
Food: *****
Ambience: *****
Service: *****
Price: $$

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Fish Sauce Chicken Wing

My son loves Teriyaki Chicken and also chicken wing. After eating and inhaling fish sauce chicken wing with sticky rice at the Pok Pok Thai Restaurant in Portland , I decided to create a recipe that is close to my tasting memories. I substituted fish sauce for soy sauce in my own teriyaki sauce recipe created way back. And it works, now everyone loves the fish sauce chicken wings as well. To get a nice even brown, you have to be patient and keep turning the chicken every 5 minutes. Please remember that the high heat can burn the skin quickly due to the brown sugar used in the marinade.   After a few tries, I am happy with the result. Time to get your fingers dirty by eating this dish and  might as well with Thai sticky rice, because that is the best way to eat it.  

Grilled Fish Sauce Chicken Wing  

Gai Nampla Yang  

Yield: 10 wings
4 tablespoons brown sugar
4 tablespoons fish sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 pounds chicken wings, about 10 wings

To make a marinade, stir sugar, fish sauce, dry sherry and rice vinegar in a large bowl until sugar is dissolved. Place chicken wings in a zip-lock bag and pour in marinade. Remove the air from the bag and seal. Let’s it marinated in refrigerator for at least three hours and flip the bag every half hour. Drain well before grilling.Pre-heat the gas grill, then set at medium heat. Grill both side until nicely brown but not burnt and it will take about 20 to 30 minutes.  

Serve with jasmine rice or sticky rice and  Somtum: Thai Green Papaya Salad. Sriracha hot sauce and sweet chili sauce also are ideal dipping sauces for chicken wings.  

© 2010  Pranee Khruasanit Halvorsen  

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