Chop Chop Changs

Thai Elephant @ Padstow

Occassionally, we get out and about in the 'burbs.  This particuarly night was a Monday, remember the big storm and hail last week....yeah, I got out in it and headed over to Padstow to catch up with some fabulous girlfriends.  We were long overdue a catch up and a *little* rain and hail wasn't going to stop us (much).

 

We have actually dined at the Thai Elephant before, so it was good to dine here again and see how it compares.

 

Ms B always has to start with moneybags! Always.  These little crispy parcels are pure joy.  A good dollop of pork filling is very tasty indeed.

 

 

money bags

Another must do dish is the chicken and cashew.  Yes, it's a staple on all Thai menus, but it's always good.  What I really do love here at Thai Elephant is the abundance of veggies added into the dish.  No skimping on protein too.

always nuts about chicken and cashews

 

No Thai meal is complete without a curry.  Red beef curry tonight for us.  Rich, creamy and not to hot for a red curry, full of morsels of beef, crunchy green beans and slithers of bamboo shoot too.  Love a good red curry poured over rice which absorbs all the lovely sauce.

red curry beef

We go with something completely random and go with a lamb satay.  This was a really great choice.  The lamb is tender and tasty and the satay sauce is peanutty and well balanced.  Full of veggies too which is always a bonus with me.

 

enough for three?

 

This was a lovely mid week meal (okay beginning of the week) but it's always made better when shared with girlfriends.  Tonight there was laughter, tears and a few belly laughs and snorts and very much needed by all three of us!  Looking forward to getting together again very soon.  Where to next ladies?

 

 

Thai Pothong @ Newtown

Thai Pothong in Newtown is an icon restaurant on King St that has been there for over 21 years and has expanded over two shop fronts to accommodate for more diners and also the onsite gift shop.

 

The restaurant is airy, light and big and can be a little noisy on a Saturday evening with diners celebrating birthdays, anniversaries, dates and get togethers with friends.  It's lively for sure.

 

Catching up with two of my cousins, D and B we decide that cocktails are in order (as if that was any real excuse LOL).  My date and I choose the Phuket Fantasy which is Midori, Malibu and Pineapple Juice (aka Midori Splice) (fyi - as a side note I also love the fact that my man will drink girly drinks!) 

 

Browsing the full and varied menu we opt for the Chiang Mai banquet menu which consists of four entrees and four mains plus dessert.

 

First out is the thai fish cakes.  These are hot and crispy and not at all spongy, like I find alot of fish cakes are. 

Thai Fish Cakes

The vegetable spring rolls are good and filled with lots of vegies and noodles.

Vegetable Spring Rolls

The curry puff filling is really tasty with a hint of spice and the parcels are crispy.  But why do all the entrees come with the same carrot garnish?

Curry Puffs

 

The chicken satay skewers are tender and juicy and the peanut dipping sauce is nutty and on the chunky side (how I like it).  These are the winning entree for me.

Chicken Satay

Thankfully we have a small break between dishes.  Most of main dishes make their way to the table at the same time (as a typical Asian meal, not all dishes come together and usually are served as and when they are ready).

 

First dish is clearly the winner dish of the night.  Prawn Choo Chee.  The prawns are plump and perfectly pink with a thick coconut curry sauce with basil and kaffir lime leaves.  I could have eaten just this and been a happy diner.

 

Prawn Choo Chee

The beef is laced with lots of black pepper and is tender. 

Beef with Black Pepper

Another winner dish is the broccoli with crispy pork.  I love my Asian greens but paired with chunky, sticky, fatty, crispy pork belly...well I'm in heaven.  WHO WOULDN'T?

Broccoli with Crispy Pork

 

The BBQ Chicken was very tasty but this was the last dish that most of us went for and were hitting our limits.  I was extremely full by this point.  It was a delicious dish but I only had a nibble of it.

 

BBQ Chicken

 

.....but there is always room for ice cream (the only dessert that I really will make room for). 

 

Fresh Fruit with Ice Cream

There are so many options for Thai in Newtown and Thai Pothong is legendary for a reason.  So head on down for a fabulous meal, great atmosphere and with the gift vouchers and discounts offered when you pay you can go shopping in the gift shop!

My Plate: Red Duck Curry with Lychees and Sticky Rice

I was inspired to cook this dish for a mini dinner party (AKA me and a friend) the other night.  I had this dish on my list of must do's for awhile now and I knew it would be a perfect meal for the two of us, especially as it's getting a little cooler now.

I headed to Hurstville and decided to by half a roast duck from Mr Chao BBQ Meats on Forest Rd.  They had a window full of succulent, crispy, shiny skinned birds hanging in the window and a steady flow of customers out the door. Always a good sign!

Mr Chao BBQ Meats

 

A half duck is $14 (whole is $27) and you can have this prechopped (for ease) or not.  I opted not to so that I could have a go with my new meat cleaver at home!

I prepared all my ingredients before my friend arrived so all I had to do (after a bottle of Verve Cliquot and well into a bottle of Pinot Gris) was cook it.  Taste testing the balance of flavours was comical as I hadn't used all the coconut milk and cream and a my friend took a taste he nearly keeled over from the chilli burn....so I threw in the remaining coconut milk, some more sugar.  Once I added the tomatoes and lychees the flavours mellowed (although still had a kick that a red curry should have!)

I was super impressed with myself and the balance of flavours and the flavourful duck made for an elegant dinner....certainly will be adding this to the repetoire!

Red Curry Roast Duck with Lychees

Sticky Rice

This recipe was from a cookbook called The Food of Thailand.

Ingredients

1/2 chinese roast duck (chopped)
2 tbs red curry paste (I always use Maseri brand)
60ml coconut cream
440ml coconut milk
handful of cherry tomotoes
2 tbs brown sugar
2 tbs fish sauce
7 kaffir lime leaves (sliced finely)
1 tin of lychees
handful of Thai Basil leaves

Method

Add coconut cream to wok and heat through until cream starts to seperate, about 5 minutes
Add red curry paste and mix through, simmer for about 2-3 minutes
Add coconut milk, fish sauce and brown sugar
Add duck
Add lychees and tomoatoes
Add lime leaf
(taste and add more fish sauce or sugar to balance the flavours)

Sticky Rice
2 cups of glutinous rice
Add rice to bowl and cover with cold water (about 5 cm above rice) and soak overnight
line a bamboo steamer with muslin cloth
drain rice and add to steamer
Bring saucepan of water to the boil and turn to simmer, place bamboo steamer over saucepan and steam rice for approx 35-40 minutes (or until cooked through).  Remember to check the water level and top up if boiling dry.  The rice will have an opaqueness to it  and not be gluggy.