This is a shoutout to Sampannee at 2122 P Street NW (the old Asia 54 space)! They just opened 3 days ago. I stopped by yesterday and tried thePad Thai, Mango Sticky Rice, and Coconut Ice Cream (which has jackfruit inside). Definitely a place to try some authentic Thai cuisine. Next month they will open the counter next door for breakfast/brunch. The owner and staff are really sweet people — I’m so happy I met them.
-JAY
Sura (in the old Bangkok Thai space at 2016 P St NW) in DuPont Circle is having a Fat Nomads Popup through June 26th, 4pm-9:30pm with cocktails and Thai Moonshine by Andy T. Reservations are suggested for Friday and Saturdays — you can call (202) 450-6282. The menu is here. No idea why they didn’t call it “One Month in Bangkok.” 🙂
-JAY
Mekhala‘s Asian cooking pastes are organic, vegan, and gluten free, and we were lucky enough to get our hands on a few of them. Of the dozen or so available varieties, the four that we cooked with were the Yellow Curry (Thai), Red Curry (Thai), Lemongrass Turmeric (Vietnamese), and Sichuan Mala Chilli (Chinese).
The Yellow Curry paste worked well with coconut milk in a vegan cauliflower, peas, and onions dish. This was my second favorite of the four dishes shown here, and my dining partner’s favorite.
We used the Lemongrass Turmeric paste with coconut milk on wild salmon, which was my favorite of the four dishes. The scallions absorbed a ton of flavor, which helped make this a tasty combination.
The Red Curry with coconut milk and Lotus Foods Organic Jade Pearl Ramen (green noodles) was a wonderful soup you might expect to find in a restaurant, so it was nice to have it at home. This was my dining partner’s second favorite dish of the four.
We combined the Sichuan Mala Chilli Paste with apricot preserves and a little lemon juice, and applied it to the bacon prior to cooking. This gave the bacon a nice sweet, sour, and spicy flavor, and a color that might put off people (like my dining partner) who aren’t used to eating bright red meat.
Whole Foods and Mom’s each carry a few of Mekhala’s varieties. I’m keeping an eye out for the Thai Basil Garlic paste. Mekhala also has a line of sauces and dressings such as Pad Thai and Thai Chilli. Once you have some of Mekala’s products in your pantry, you can use some of the recipes on their website, or experiment like we did. And yes, these dishes all involved some cutting and pastes. 🙂
-JAY
Editor’s Note:
Mekhala was nice enough to send several of these products for us to review. The Yellow Curry paste was purchased at Whole Foods.
Thai is one of our favorite cuisines, so we jumped at the chance to review Verve Culture’s Thai for Two Organic Curry Kits. The curry kits are imported from Thailand, gluten-free, and vegan, and come in Penang, green, and red varieties.
Included in each are the following organic packets: curry paste, curry seasonings, coconut milk, and dried herbs. You follow step-by-step directions, which include adding 7-10 ounces of uncooked protein and 7-10 ounces of uncooked vegetables. The recipes were well described and not difficult. You are told to use 50 to 100% of the curry paste packet depending on desired spice level, and that the dried herbs (kaffir lime leaves, chili peppers, etc.) are not meant to be consumed directly (since they just flavor the sauce).
We made the green curry with wild salmon, a small zucchini, and a small orange bell pepper. The curry went extremely well with the wild salmon. We used 100% of the curry paste packet for this dish, which turned out to be around medium spice level (high for my dining partner).
For the Penang, we went with organic chicken breast from the Lancaster Farm Fresh Co-op, an orange bell pepper, and fresh carrots. Visually, it contained orange vegetables with an orange sauce, so a different color bell pepper may have been a better idea. Scallions were added for a bit of color. 75% of the curry paste packet was used for this dish, which turned out to be around medium spice level (ok for me, but still a little high for my dining partner).
We used a small red bell pepper, and Lancaster Farm Fresh Co-op broccoli and chicken breast with the red curry kit. 50% of the curry paste packet was used for this dish, which turned out to be around medium spice level (about right for my dining partner).
We definitely enjoyed all three curry varieties, since the direct from Thailand ingredients give them an authentic flavor, but our favorite was the green curry (with wild salmon), even at the 100% spice level. The kits are good for two people, but we had some leftovers of the Pinang and red varieties since we used an extra 1/4 cup of water and a pound of chicken each.
Verve Culture makes two other Thai kits: Tom Kha Soup and Pad Thai. For a limited time, there is a coupon code for your holiday gift-giving needs. Order 5 flavors of Thai for Two Cooking Kits with the code THAI4TWO.
Lancaster Farm Fresh Co-op‘s CSA boxes can be picked up at various sites in the DC area, including the Mosaic District’s MOM’s Organic Market.
-JAY
We’ve had some great dishes recently and want to highlight some of them. Featured: Kiin Imm Thai, Mama Chang’s, Marumen, Kizuna, Silver Diner, Rice Bar, Hei Hei Tiger, Bethesda Bagels.
In no particular order:
We were at Hei Hei Tiger (Tiger Fork’s sister) a few days before the official opening. They wouldn’t let us order the duck because they said they were still working on making it crispy, but even so, it was the best protein we tried, including the chicken, pork belly, and BBQ Pork. The bok choi was very good but was given to me in error, since I ordered the Chinese Broccoli. Those are the only two things we as a group ate that we would order again, unless they tweak the recipes (which they are working on). They had a good crust on the pork belly but, it tasted both too salty and smoky. The BBQ pork’s flavor was a little off too, and the meat was tough. Hei Hei Tiger also has a bar in front of Sen Khao.
The meal at Silver Diner (steak, mashed potatoes, winter vegetables, spinach with garlic) was good, and definitely worth ordering again. The winter veggies (beets, Brussels sprouts, winter squash) were excellent.
Kizuna’s ramen is really good (including the pork belly), and does not include MSG.
Marumen’s kimchi (that little bowl on the side of the ramen bowl) is made by Grandma. The ramen house is open late, and tends to be busy.
Kiin Imm Thai was empty when I sat down 6pm on a Sunday and was fully packed within an hour. People were eating a huge variety of delicious looking dishes. We need to try more dishes here. The place is new and promising, but small.
At Rice Bar, a Chipotle-style Korean rice and noodles concept based in DC, avoid the miso soup they give you on the side, since it isn’t very good. Rice Bar is run by a couple of really nice guys from Mongolia. We ordered Rice Noodles with Kalbi, Marinated Cucumbers, Eggplant, Radish Kimchi, and Seaweed, which was good.
Mama Chang is an adventurous Hubei/Sichuan restaurant in Fairfax (near Marumen) inspired by Peter Chang’s mother.
The image of of a bagel with lox features vegan veggie cream cheese. I didn’t take a picture of them, but Bethesda Bagel has secret potato pancakes. The sign for the latkes fell down, but they still have them (with sour cream or apple sauce).
-JAY
Editor’s Update, January 12, 2021:
Rice Bar in Crystal City is closed for the Pandemic, but they are open in DC. The other mentioned restaurants are still open.
Pad Thai with White Wine-Orange Vinagrette and Mixed Veggies.
Wednesday, June 26th, was quite a rainy day. After dispatching my broken umbrella, I made my journey through Rosslyn, and found a nice place at the end of the rainbow. A place with a modern take on casual dining, customizable Thai dishes, and a penchant for Asian elephants. Welcome to Tom Yum District, Fresh Thai Grill, a land of many smiles, vibrant flavors, and located at 1515 Wilson Boulevard.
From the husband and wife team of Chef Aulie Bunyarataphan and Restaurateur Mel Oursinsiri, creators of Bankok Joe’s in Georgetown and one of my favorites in the DC Metro area, T.H.A.I. at Shirlington in Arlington, Tom Yum District brings to you Thai meals in a quick and affordable fashion, but with the customer being architect of his/her own food bowl. The customer picks a base (white jasmine rice, brown jasmine rice, pad thai noodles, or mixed salad), a protein (grilled steak, chicken, shrimp, or tofu), a sauce, and toppings and the restaurant’s crew fixes it up in front of him/her to their liking.
Growing up in a Thai household, this place really brought me back to my mother’s cooking. We would come home from the Asian market with fresh meat and noodles, pick some ingredients from the garden and our cabinet, and make something really delicious and fun to enjoy amongst our family.
Homemade Beef Meatballs.
For my meal, I built a bowl of Pad Thai Rice Noodles and Lemongrass-Turmeric marinated Grilled Chicken, mixed with Lemongrass-Ginger Sauce (made of oyster sauce and Thai herbs; YUM!). From there, I topped it with fresh Asian mixed veggies (romaine, Napa cabbage, and carrots), bean sprouts, tangy and cool cucumber relish, grilled yellow squash and zucchini, peanuts, fried garlic, and crispy slices of Thai Omelet. Even though I had gathered a lot of different elements in my bowl, the flavors and textures were not too busy for each other, but complimented one another to make the dish quite memorable and tasty.
The soft, sweet noodles with the tangy marinated, diced chicken blended well with the refreshing crunch of the fresh veggies. My favorite parts were the flavor of the fried garlic and crispy outside, yet fluffy inside of the Thai Omelet. Looking at the menu as I was waiting for my turn to begin my order, I was surprised and glad to see these two key components of Thai cuisine that I have rarely seen at other Thai restaurants. My Mom and I used to make Thai Omelet (or like we call it, Khai Tod) all the time for lunch and top a Thai noodle soup (similar to the Vietnamese soup, Pho), called Gute Theel, with fried garlic for dinner.
Another thing I enjoyed was the freshness of dish. It wasn’t sitting around, waiting to get picked up for serving. It was all ready to eat once the last topping was placed in the bowl. Of course, no Thai meal would be complete without Thai Iced Tea (or in my fiancé, Josh’s case, a Thai beer like Singha or Chang, which are also on the menu). He decided to try something with citrus tones for his bowl, so he got the White Wine-Orange Vinaigrette for his sauce. It has a sweet, tangy flavor, but light with a hint of orange that was not overpowering. It paired with the grilled chicken and its lemongrass-turmeric marinade. The food was plentiful, although my fiancé and I still kept eating.
The crispy, multi-colored shrimp crackers dipped in Tom Yum District’s signature Tom Yum sauce (house-made chili paste and lime) was a fun addition to the night with its sweet, sour, and spicy complexity.
Outdoor Decor.
I do like hot sauce, but I don’t consider myself a hot sauce connoisseur like my Mom, Dad, and fiancé. That is one trait that was not passed on to me from my parents. The Tom Yum District’s House-made Green Sriracha sauce was good in my case. It’s got a sweet flavor and taste of the green chili peppers and garlic that was lasting and flavorful. What doesn’t last though is the bite. So if you like that rush you get from a very high-pitched hot sauce, then I would suggest instead the dark red Sambal sauce. It has a lasting bite that builds quickly and that nice chili pepper taste. Aulie and Mel also shared another tasty treat served at their other establishment, Bangkok Joe’s, just across the river in Georgetown. Their homemade grilled beef meatballs were really tender and flavorful and I couldn’t get enough of them.
My fiancé and I enjoyed the restaurant’s décor of the circular pictures of Thailand’s legendary street markets; with the woks of Thai fried chicken cooking and meat skewers being turned over on a grill. The colors of fuchsia and royal yellow are reminiscent of Thai orchids and golden temples in Thailand. The community-style, wooden table settings also are nice for casual dining.
Overall, Tom Yum District was a fun experience. It’s a great place for a person craving Thai food on the run or who would like to sit down with their meal and enjoy it with a friend. I only wish this place was closer to my workplace. But nonetheless, I will return again.
-Guest Writer Laura (LLM)
It’s fall, and that means it’s time again for me to cook pumpkins. Because, as we all know, I love the orange beasties. Plus, it’s just before Halloween, and this is a great party recipe: it’s delicious, easy to make in quantity, and goes well with both booze and candy. I was inspired by a Thai pumpkin soup (Tom Jieufak, I think) I had recently, and so the primary flavors in this dish are Thai, but I modified it for my current veganism (more on that in a later series), and since this was made on the fly the proportions are a bit random and you should adjust to your own tastes. Also, you might like it less spicy than I do, so adjust accordingly. Here’s what I did:
Photo by Muffet
Ingredients:
o 4″ shoot of lemon grass, sliced
o 2 tsp fresh ginger
o Health handful of fresh basil leaves
o 1 green bell pepper, chopped
o Juice of 1 lime
o 4 oz water
o 1 tbs peanut oil
o 2 garlic cloves, chopped
o 5 shallots, thinly sliced
o Half a vidalia onion, thinly sliced
o 1 tsp crushed dried red chili flakes
o 3 Thai chillies, chopped
o 22 oz vegetable stock
o A handful of green beans, chopped
o 2 tbs soy sauce
o 2 tbs vegan Worcestershire sauce (or fish sauce)
o Cubed peeled meat of 2 small pie pumpkins
o 1.5 t sugar
o 1.5 tsp fresh ground white pepper
o 2 tbs organic creamy peanut butter
o 3 tsp curry powder (I used Madras, but if you have Thai it might be better)
o 8 oz coconut milk
o Splash of rice vinegar
o Sriracha
o Turmeric
o 2 tsp arrowroot powder
To facilitate cutting up the pumpkin, I microwaved them for about 4 minutes each…while that’s happening, chop everything else. Puree the ginger, 1 garlic clove, lemongrass, green pepper, lime juice, curry powder and water a blender, and drain off excess liquid. In a large saucepan (I actually used a Dutch oven) over high heat, fry the chilies, the other garlic clove, and shallots over high heat till they get a little crispy, then add the onion and let them get a bit translucent.
Now add your pumpkin, beans, soy/Worcestershire sauce, all but a couple ounces of the stock, and the puree, reducing heat to medium. Stir for about a minute, and stir in the peanut butter, sugar, and white pepper, then simmer. While that’s happening, dissolve your arrowroot in the remaining stock. When the pumpkin is very nearly done, crank up the heat to high, add the coconut milk, and bring to a rolling boil for a minute or two. Drop the heat back to medium-low, and adjust flavor with Sriracha, vinegar, and turmeric. Finally, stir in your arrowroot mixture to thicken (you could probably also just cook it longer to reduce, but I am lazy).
I served this over French bread, but rice noodles would be good too.
-MAW
