Sa nuea sadung ส้าเนื้อสะดุ้ง North A northern Thai speciality, made with medium rare, thinly sliced beef. Other ingredients for this dish are the elaborate phrik lap Lanna spices-and-chilli mix, onions, some broth, and fresh herbs such as kraphao (holy basil) or phak phai (Vietnamese coriander) although this particular version was made using saranae (spearmint). This particular version also contained nam phia, the partially digested contents from the first of the four stomachs of cattle, for added flavour. The Great Gildersleeve: Community Chest Football / Bullard for Mayor / Weight Problems
Staff is friendly, but I had a bad take out experience yesterday. I was sad to find that when I got home with my tofu pad thai, the noodles were little scraps - not a full noodle in the whole dish! The food tasted ok, but that was really disappointing. When I just ate the leftovers now, I also chewed on an egg shell. Not the best experience with this place....
thai takeaway palmers green
We made a reservation here for 15 people for lunch right after my wedding. The restaurant, food, and service was phenomenal! We had to sit outside and it was a bit chilly for the day, but they happily set up the outdoor heaters for us. There was a good selection of food for our diverse group. Every person in the group was raving about their meals! Even the kids (ages 3, 7, and 9) enjoyed their chicken and asked for more, which is huge for being picky eaters. Our group ordered different options from sushi, to giant plates of fried rice, to whole snapper, and everyone genuinely enjoyed what they ate, and praised our great choice of restaurant. They had a great selection of sakes and everyone enjoyed passing the bottle around and sampling the delicious coconut sake. The waitress did an excellent job of making our lunch special for my bride and me, as they gave us a small gift and a special dessert at the end of the meal.
From the coconut comes coconut milk, used both in curries and desserts, and coconut oil. The juice of a green coconut can be served as a drink and the young flesh is eaten in either sweet or savory dishes. The grated flesh of a mature coconut is used raw or toasted in sweets, salads and snacks such as miang kham. Thais not only consume products derived from the nut (actually a drupe), but they also make use of the growth bud of the palm tree as a vegetable. From the stalk of the flowers comes a sap that can be used to make coconut vinegar, alcoholic beverages, and sugar. Coconut milk and other coconut-derived ingredients feature heavily in the cuisines of central and southern Thailand. In contrast to these regions, coconut palms do not grow as well in northern and northeastern Thailand, where in wintertime the temperatures are lower and where there is a dry season that can last five to six months. In northern Thai cuisine, only a few dishes, most notably the noodle soup khao soi, use coconut milk. In the southern parts of northeastern Thailand, where the region borders Cambodia, one can again find dishes containing coconut. It is also here that the people eat non-glutinous rice, just as in central and southern Thailand, and not glutinous rice as they do in northern Thailand and in the rest of northeastern Thailand.