|
LUNCH
CARRY
OUT
MENU
▼
DINE IN
MENU
▼
APPATIZERS
SOUP
SALAD
NOODLES
CURRY'S
RICE
SEAFOOD
ENTREE
TROPICAL DRINKS
Chef's Specials
Lunch Specials
LINKS
| | 
Welcome to our
Spicy
page.
Mild, Medium, Hot or Extra Hot, how hot
can
you take? Our advise is if you
don't know your
heat tolerance, just ask for chili's on the side. You can always spice it up ,
but it's near impossible to take the heat out after it's in.
The enjoyment is in the mix of flavors, spice and
good company.
|
 |
Thai Hot
Chili
Also called 'Phrik khee nu' in Thai. This little chili
is among the world's hottest varieties. They're about 1 inch long, usually
green, and sometimes red.
Thai Hot Chilies are thin-sliced or
pounded, and used freely in curries, soups, salad and even in
fish
sauce as a table condiment. |
|
 |
Siamese
Ginger (galingale or galanga)
These roots
are larger than the common ginger, and Siamese ginger is always used to make
curry pastes used in Thai food. |
 |
Galangal
Also called
galangal
or 'Kha' in Thai. This is the type of ginger Thai cook’s use most. The
flavor is both more lemony and more peppery than that of common ginger, and
it has a richer aroma. The skin is pale yellow, with pink-tinged knobs; the
interior is cream-color. Kha is never eaten alone; it is used as a flavoring
component. We float large slices into soups or chop and pound pieces into
curry pastes. |
|
 |
Shallot
Small purple
red onions with a sweet pink flesh, which are used in nearly every Thai
dish. Shallots have less juice and are therefore preferred for pounding to
make paste. They have a special strong flavor.
|
| |
|
|
|
Turmeric
Bright orange
roots which are used for the coloring in yellow curries. White turmeric is
used as a raw vegetable and resembles ginger |
|
|
|
 |
Garlic
Garlic is
considered as an important ingredient in Thai cooking. Also used as a
medicine to reduce intestinal disorders. |
 |
Lemongrass
Also called 'Takrai' in Thai. It is one of the
most-used herbs in Thai cuisine.
Lemongrass adds a lemony flavor and aroma
without acidity or sharpness. The usable inner core is about the thickness
of a finger. When finely sliced, it can be eaten; larger pieces are used
just for flavor and aroma. Lemon grass is also pounded into curry pastes and
used, in dried form, for beverages. |
|
 |
Tamarind
Used the ripe
tamarind to make juice to give sour flavor to a dish like Pad Thai. The tea
is good for digestion.
|
| |
|
 |
Kaffir Lime Leaves
In Thai called 'Bai magroot'. Use them
whole in soups such as Tom Yum, Tom Kha; and curries, as an aromatic
ingredient not meant to be eaten. Or slice them into very fine, edible
sliver. Either way, they add a wonderful flower-like fragrance and taste. |
 |
Sweet Basil
Hindus believe that basil is sacred and they like to plant it in religious
sanctuaries. With a slightly hot flavor, though not so hot as pepper, holy
basil leaves are used in many Thai dishes, including stir-fried meat dishes
and curries. Basil is also used for medical purposes, to treat indigestion
and to stimulate the appetite. |
| |
|
