Exciting @ Krua Thai: A new menu boosts this favorite dining place further
Apart from these new appetizers and entrees, Krua Thai offers Kidlicious Meals and vegetarian varieties
Green Apple Salad
Krua Thai had been a favorite dining venue for those hankering for a medley of hot, sour, sweet, salty and bitter tastes that Thai foods can offer.
Motivated with the desire to please the hard-to-please Ilonggos, Krua Thai has come up with new food preparations, all contained in a new menu book that was especially designed for ease in selecting these varied gastronomic fare.
SOME YUMMY AND HEALTHY ADDITIONS
GINGER SOUP WITH CHICKEN. It's prepared just like our local tinola but the former is more tasy because of the more generous amount of authentic Thai ginger put in. With the crazy weather these days leading to more people getting colds, this is a great comfort soup. Ginger contains many volatile oils that are responsible for its medicinal effects, which includes relief of soar throat.
Chili Prawns
GREEN APPLE SALAD. This offers a refreshing alternative to green mango salad. After all, mango has the capacity to upset one's stomach when you're hungry. The mixture of apple, chilies, tomatoes and cashew nuts is refreshing and a bit spicy – a perfect appetizer. And you know what they usually say: an apple a day keeps the doctor away. Apples are known to protect the bones, help with asthma, prevention of Alzheimer's, lowers cholesterol and prevents lung, colon and rbeast cancer.
FOUR SEASON VEGETABLES WITH BLACK MUSHROOM. This is a medley of carrots, asparagus, Thai cabbage, corn and black mushrooms with a special sauce. This combination packs a lot of antioxidants that strengthen one's immune system.
Sauteed Prawn in Garlic
STEAMED FISH WITH PRESERVED PLUM. Krua Thai uses the Red Snapper fish variety for this dish. The fish's sweet, nutty flavor and firm texture coupled with the spicy and salty flavor of preserved plum make this dish a winner.
CHILI PRAWN. Full prawns with their shell still on are cooked in a special sauce with red and green chili, thus creating a sweet chili taste and light orange color. The prawns' shells can be eaten, too and this is a good source of calcium. Also, in theory, when one eats prawns, the body reduces the amount of cholesterol that it makes.
SAUTEED PRAWN IN GARLIC. Again, these are full prawns with their shell still intact and cooked in garlic sauce. This is an aromatic and healthy treat, with garlic being good for the heart.
Steamed Fish with Preserved Plum
SPICY FRIED RICE. This one looks simple but it packs a lot of spice to make one's dining experience truly Thai. It goes well with all of Krua Thai's dishes, provided you drink their Krua Thai Iced Tea Special as to equalize the taste. The latter has a sweet taste to it.
Apart from these new appetizers and entrees, Krua Thai offers Kidlicious Meals. The variations are K1, Chicken Fingers with Lime Dressing; K2, Junior Steamed Rice with Pork; K3, Creamy Corn Soup; and K4, Spaghetti with Fruit Balls.
Krua Thai also serves vegetarian varieties, namely, Vegetarian Spring Rolls, Fried Tofu, Tom Yam Tofu, Tofu in Coconut Milk Soup, Tofu in Green or Yellow Curry Soup and Beansprout with Tofu.
Corn Patties
So many dishes that we are actually very excited about. So, expect us to be back soon.
Well, these exciting new dishes were conceptualized by Chef Suphab of Thailand. He had five years working experience in Krua Thai Mactan.
Krua Thai's resident chef is Chef Monchai, a Thai national and his assistant chef is Ruben Figueroa.
ABOUT THAI FOOD
From http://www.cuisinenet.com/glossary/thai1.html
Thai Sotanghon
As with meals throughout Southeast Asia, a Thai meal has no courses. And like most cooking of the region, the Thai meal is built around rice. Southern Thai people eat long-grain rice, while the northerners favor short-grain or 'sticky' rice. Noodles, probably introduced from China, also play a role in Thai cooking. Of course, Americans usually don't realize that rice is the main course, not the side dish -- curries and other hot dishes are eaten by the Thai more as sauces than entrees, flavoring the cool rice. Meat is very expensive, and beef- or pork-based recipes often call for much less meat than would satisfy the average American carnivore. It is worth noting that the Thai eat with a spoon, fork and knife. In Southeast Asia, only the Vietnamese eat with chopsticks, so next time you'll know why your waiter in the Thai restaurant coughs when you ask for chopsticks.
Because Thailand forms a crescent around the Gulf of Thailand and the country is etched with hundreds of miles of rivers and canals, fish is a staple of the Thai diet. Fish sauce (nam pla) and/or shrimp paste (kapee) appear in nearly every recipe. The other distinct flavors of Thai cooking come from the indigenous spices and produce: coconut milk, lemon grass, tamarind, ginger, black pepper, galangal, garlic, cilantro, basil, palm sugar, turmeric, cumin, shallots, and green onions. Last but not least is the chile, a late influx into Thai cooking, having arrived with Portuguese traders early in the 16th century. The chile has become a central player and much Thai food is fiery hot.
Thai food is either stir-fried or steamed -- primarily in a wok. Some foods are grilled, but, as in the rest of the region, a lack of fuel precludes baking. Chiles and other spices are ground into powder or paste with mortar and pestle or, for the convenience-oriented cook, with a coffee grinder.