Northern style, Thai fresh green curry paste Sautéed with coconut milk, then tossed in with tender beef, egg plant, bell peppers, and bamboo shoots. We are Open Please call us at 31 to make a reservation or to place your order. Jam and Bruce hope to bring Austin the finest quality Thai food. The best Thai Food Menu in Central New York. After their son, Leo, was born, Jam started back at Austin Farmers' Market downtown and at the Triangle.īruce's experience in restaurant business and Jam's love for cooking has grown into a store that incorporates delicious meals, groceries and cooking classes. Then, she started a stand at Sunset Valley Farmers' Market to promote her food and her services. In 2004, Jam started offering cooking classes in her home kitchen and in people's kitchen. Jam started to cook since she was five years old following her grandmother in the kitchen. Jam grew up in Thailand and came to Austin in 2001 as a graduate student at UT. If you have eaten at Old Pecan Street Cafe, the Tavern, Good Eats or Hoover's Cooking in the last 25 years, you have probably seen or met him at some point. Their passion for food led to openning the doors of Thai Fresh at 4 pm on August 6th 2008.īruce has been in the food business scene in Austin as long as he lived here. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry.Jam Sanitchat and Bruce Barnes met at Hoover's Cooking when Bruce was a manager. Add in a little less than ½ of your rice first.Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm.Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant.Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil.Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips.Slice ¼ of a sweet white onion into medium sized strips.Peel 2 cloves of garlic, and then just finely mince them.You can also devein them if you’d like, but for small shrimp, to me it doesn’t really matter. If you’re using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that’s Thai style). If you try to fry your rice when it’s still sticky and moist, it will stick to the pan a lot easier, and it also won’t give you that nice dry fried rice that you’re going for. However if you must use freshly steamed rice, just try to make sure your bowl of rice has cooled off and that it’s somewhat dried out before you get started. That way, the rice is a little dried so it doesn’t get mushy or clump together when you stir fry it. When it comes to rice for fried rice, it’s best to actually use day-old rice. In Thailand, fragrant jasmine rice is the favorite. One more think, I don’t normally devein small shrimp like this, but you can if you’d like. This is what will give you fried rice a wonderful red orange color, and a nice rich flavor. Pinch off the head, and de-shell the body, but keep the tail on (for Thai style), and try to retain the shrimp oil from inside the head on top of the body. The best way to approach the shrimp is to start with whole fresh shrimp. Shrimp gives amazing flavor to fried rice Shrimp
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |