2016 All Food Related.restaurants,recipes, Suggestions Etc...

[PoorSucker]

2015 for reference.

http://www.thaivisa.com/forum/topic/788311-2015-all-food-relatedrestaurantsrecipes-suggestions-etc/

[notmyself]

Black bean sauce used to be had at Tesco, Lamai, but not seen it in years. It wasn't great as a premade sauce but was ok once and a while. Popped into Makro, Lamai, the other day and they are selling 250g pouches of Chinese black bean paste for 38 Baht. That is what you want. Black bean sauce is little more than black bean paste with lots of added water. It does generally also have some whole black beans to make it look pretty along with lots of preservatives. It also contains harmless gums of some kind such a Guar gum or Agar Agar. This makes the product more like a jelly that is partially set. Lots of sugar and salt and also likely MSG (E621).

This paste is the black bean equivalent of tomato puree on steroids. We are talking about a teaspoon per serving which makes opening a 250g pouch problematic. 1 Teaspoon is 5 grams which means 50 servings. It will go off before I finish it, I'm sure. I've looked into storage and apparently it doesn't freeze well, which is a bit of a bummer. I left a bit out and vacuum packed the remainder in 4 50g pouches. That should keep me going to 3 months.

Notice he said black bean sauce made in house. He will be mixing paste, water and reconstituted fermented black beans. Dried (unfermented) black beans are easily available but need to be prepared first. Soak for 3 days changing the water from time to time and then boil until soft.

Edited January 28, 2016 by notmyself

[notmyself]

I went out for some reason which I forget and after decided to get a pizza from Tropicana, Lamai to take home for lunch and likely dinner. It was 11:30 and don't open until 12:30 Two doors south is an Indian I have not been to before so popped in. Fella came over with a menu which I declined. You guys to biryani I asked. Yes was the reply...

Mutton or lamb?

Lamb.

Damn, mutton is better.

Give 'us a lamb biryani then. You got mutton vindaloo?

Lamb.

Mutton is better.

I take one of those too then. Take away please.

Off he went and brought back a bill for 500 Baht some time later. 500 Baht could be quite reasonable but obviously it depends on the food. I asked why they used lamb instead of mutton and he said it was local preference to some degree and cost for another. Mutton is hard to come by he said and when it is available it is more expensive than imported lamb. He was obviously in charge of the place at that present time and was not into food at all but he did have a bit of a chat. Both dishes are historically made with mutton or goat and the tough pieces at that, slowly cooked. Nobody is (was) going to waste a lamb in a curry when they can dice it up or cut it into strips to be BBQd.

Took it home and I've got Styrofoam fold over with a large sized biryani inside which was itself encased in foil. 2 pappadums wrapped in foil, 2 sauces in bags but I forget name and a plastic container with the vindaloo. Was very nice, I got a supper, lunch, dinner and another supper out of it.

[notmyself]

Fella came over with a menu which I declined.

Was at another place some 6 months back. Group of friends from various parts of Europe... seven of us as I remember. Guy obviously in charge of something heads over and starts handing out menus. I was last and said no thanks. I then asked if they had this and that which they did so that was my order. By this time a few of the others had heard and exclaimed 'you order already!'. The guy serving asked if I was from London. I am. He explained that people from London already know what is on the menu so just ask for it, if it's not, it will be.

I've never noticed that but I would have to say it is an accurate portrayal of myself at least. I know what they have in the kitchen and what I want is within that so I figure just ask.

[notmyself]

I got take out again because I'm keeping even more strange hours at present. I've always had a fondness for Caribbean food and Bikini bar, Lamai, does good wings. Rasta wings they are called on the menu and they also do jerk chicken wings. Lots of other good food which gets mostly good reviews but I just go for the Rasta wings. I bought a kilo to take away and a beer while waiting (15 minutes ish) and it cost 310 Baht. Came with a bag of blue cheese mayo dip and a bag of sliced celery. 9 three part wings which is 2 meals. Yummo.

[notmyself]

One of the things I got about the video above is the food. I know all the dishes and they really are good choices if the first option in unavailable The mannerisms are quite perfect as is the attitude. Not changed at all and the same when I, as a white boy, used to go get takeaway from and Afro-Caribbean fast food outlet in London. Never 'have dat' so started asking what they do have and it all kicked on from there. It became apparent after a while that they didn't have it anyway so if they would serve it to a white guy is still at question. Everything I have learned since suggests that they would. I consider the video to be so true that I can put myself in the same place some years ago.

I'm busier than a Syrian bricklayer at the moment because of the U.S. elections. I shall likely get a few more take outs over the weekend so shall report back..... if it is good. If not then I can't write a report on it. Freedom of speech?

[smokie36]

Fella came over with a menu which I declined.

Was at another place some 6 months back. Group of friends from various parts of Europe... seven of us as I remember. Guy obviously in charge of something heads over and starts handing out menus. I was last and said no thanks. I then asked if they had this and that which they did so that was my order. By this time a few of the others had heard and exclaimed 'you order already!'. The guy serving asked if I was from London. I am. He explained that people from London already know what is on the menu so just ask for it, if it's not, it will be.

I've never noticed that but I would have to say it is an accurate portrayal of myself at least. I know what they have in the kitchen and what I want is within that so I figure just ask.

Your first comment reminded me of the Fisherman's restaurant in North Goa.

Tourists would come in and spend half an hour perusing the extensive menu only to be told their choices were not available.

In the end they would order the chicken or prawn chilli fry.

The place only ever did those two dishes which were by the way sensational and equivalent to 50 Baht for a large plateful.

Loved watching their faces though as they worked their way through....some would get up and leave in irritation.

[notmyself]

Your first comment reminded me of the Fisherman's restaurant in North Goa.

Tourists would come in and spend half an hour perusing the extensive menu only to be told their choices were not available.

In the end they would order the chicken or prawn chilli fry.

The place only ever did those two dishes which were by the way sensational and equivalent to 50 Baht for a large plateful.

Loved watching their faces though as they worked their way through....some would get up and leave in irritation.

lol. If you have not watched the short video above then you should do.

By not looking at the menu I am asking whomever is serving me to seduce me. What do you have? What do you think I should have? That kind of thing.

[carmine]

Any ideas where i can buy a casserole dish that "won't crack under the heat in an oven!"

[carmine]

Any ideas where i can buy a casserole dish that "won't crack under the heat in an oven!"

Sorted everyone, thanks anyway.

[PoorSucker]

Any ideas where i can buy a casserole dish that "won't crack under the heat in an oven!"

Sorted everyone, thanks anyway.

For further knowledge.

The ceramic shop on the road outside Thai Inter hospital.

[Rooo]

Any ideas where i can buy a casserole dish that "won't crack under the heat in an oven!"

Sorted everyone, thanks anyway.

Thanks for sharing Carmine.

[notmyself]

Any ideas where i can buy a casserole dish that "won't crack under the heat in an oven!"

Sorted everyone, thanks anyway.

Thanks for sharing Carmine.

Ouch.

[PoorSucker]

Any ideas where i can buy a casserole dish that "won't crack under the heat in an oven!"

Next:

Where to buy good oven cleaner.

[notmyself]

Enough of this joviality.

There is a shedload of tough as damn meat over here so something like a casserole dish is just the ticket to do a low and slow cook. The worst cuts can often become the best end result but low and slow baby, low and slow. But you can't roast it for maybe 4 hours so you have to braise it in liquid for 4 hours, in the oven, with a lid on it to stop evaporation. Throw in some vegetables and you have a casserole.

Shall I format it the Samui way?

A casserole (French: diminutive of casse, from Provençal cassa "pan"^%5B1%5D) is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.

Casseroles in the United States or continental Europe usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, rice, potato or pasta, and, often, a crunchy or cheesy topping.^%5B2%5D Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze), gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked. In the United Kingdom, Australia, and New Zealand, a casserole is named after its dish, rather than its contents. Casseroles in these countries are very similar to stews. The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven, in a closed dish, producing meat that is tender and juicy, from long slow cooking. As the heat is indirect, there is also less chance of it burning.

And...

Types of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally done in an oven to bake where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.

If you cook the same thing in an oven then you don't have to come back from time to time to give it a mix.

Sorry if everybody already knows.

[samuijimmy]

The fairly new Kitchen/ hotel shop, just about 100 mts before you turn on the oneway system coming from Samui Immigration has some Japanese crock pots, left side as you go in the the door.... not cheap starting at about 1400 baht to 2700 baht. The sign says they are good for stove or oven cooking....

This store has just about everything for the kitchen.....

From experience the cheap ones sometimes seen in Tesco mall, will crack very easily....

[evadgib]

Slow cookers are useful too. They are absolutely superb & can be left on all day.

HTH

Edited February 17, 2016 by evadgib

[notmyself]

Slow cookers are great but it depends on the hourly rate. I know a couple of sorts and erm.... what was I going to post about?

Oh yes....

What are the dos and don'ts with regard to critical opinion on Samui?

[evadgib]

Lard (someone was looking for it some months ago)

I saw several 130g round margarine-type tubs marked 'Natural Lard' in the same freezer as bacon & sausages in Tesco Chaweng yesterday. The freezer is facing the fruit on the right (and to the right in the bank of freezers) if you're facing the bakery. I have no idea re price as they weren't marked.

HTH

Edited March 18, 2016 by evadgib

[notmyself]

Have to give an Indonesian restaurant in Lamai a shout out as it has been well over a year since last time. It is quite an extensive review with lots of information about Indonesian food in a general sense also.

http://www.thaivisa.com/forum/topic/788311-2015-all-food-relatedrestaurantsrecipes-suggestions-etc/

In the review I posted a menu picture which I said was pre-opening.... and it was hard to read.

New menu....

Take Nasi Goreng for example.

Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia. Nasi goreng is sometimes described as Indonesian stir-fried rice,[3] although it is also popular in Malaysia, Singapore and the Netherlands.

Nasi goreng has been called the national dish of Indonesia,[4][5] though there are many other contenders. It can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables of Jakarta dinner parties.[6]

In 2011 an online poll by 35,000 people held by CNN International chose Indonesian nasi goreng as the number two of their 'Worlds 50 Most Delicious Foods' list after rendang

https://en.wikipedia.org/wiki/Nasi_goreng

It's all in the seasoning. Get that right and you have ******* nailed it.

What, I sit here wondering, would be the Thai equal to the comfort aspect brought by the dish? Pad Thai isn't a real dish so maybe Som Tam. I'd go for a bowl of Jok at 5:30am any day of the week.

Have a couple of new photos too!

Daging rending:

Nasi Rames:

I consider Indonesian food to be one of the undiscovered delights. Along with Nigerian, Ghanaian, and Yemini food.

Worth a visit 100%

[edit]Free wifi

[notmyself]

Two for 20 Baht at Tesco (Lamai). Not bad at all

[notmyself]

Free food

Got a friend over from Texas who loves his food, as do I. Monday we are cooking up a Gumbo in the restaurant of a friend, in Lamai.

Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun holy trinity of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, the vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either a word from a Bantu language for okra (ki ngombo) or the Choctaw word for filé (kombo).

Several different varieties exist. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens sometimes thickened with roux, with rice served on the side.

The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of chef Paul Prudhomme in the 1980s spurred further interest in gumbo. The dish is the official cuisine of the state of Louisiana.

https://en.wikipedia.org/wiki/Gumbo

Place is called Dacy's Garden and is opposite here....

http://amarinaresidence.com/gallery.html

[Free wifi]

Edited April 15, 2016 by notmyself

[samuijimmy]

Free food

Got a friend over from Texas who loves his food, as do I. Monday we are cooking up a Gumbo in the restaurant of a friend, in Lamai.

Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun holy trinity of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, the vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either a word from a Bantu language for okra (ki ngombo) or the Choctaw word for filé (kombo).

Several different varieties exist. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens sometimes thickened with roux, with rice served on the side.

The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of chef Paul Prudhomme in the 1980s spurred further interest in gumbo. The dish is the official cuisine of the state of Louisiana.

https://en.wikipedia.org/wiki/Gumbo

Place is called Dacy's Garden and is opposite here....

http://amarinaresidence.com/gallery.html

[Free wifi]

So are we are all invited then???

[notmyself]

Free food

Got a friend over from Texas who loves his food, as do I. Monday we are cooking up a Gumbo in the restaurant of a friend, in Lamai.

Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun holy trinity of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, the vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either a word from a Bantu language for okra (ki ngombo) or the Choctaw word for filé (kombo).

Several different varieties exist. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens sometimes thickened with roux, with rice served on the side.

The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of chef Paul Prudhomme in the 1980s spurred further interest in gumbo. The dish is the official cuisine of the state of Louisiana.

https://en.wikipedia.org/wiki/Gumbo

Place is called Dacy's Garden and is opposite here....

http://amarinaresidence.com/gallery.html

[Free wifi]

So are we are all invited then???

Yes indeed.

[notmyself]

Free food

Got a friend over from Texas who loves his food, as do I. Monday we are cooking up a Gumbo in the restaurant of a friend, in Lamai.

Gumbo day

What in fresh Hell is this? 9am and I'm in the kitchen cooking. Need about a gallon of chicken stock for later so I'm making my own, from scratch. Roasted a 'Cajun'd' chicken earlier and shredded the meat. Using what remains along with another carcass and various vegetables will make a really robust stock but it takes 4 hours and it has to have time to cool down also. Put hot stock into a roux and you will never get the lumps out. Friend (lady who owns the restaurant) went down to Hua Thanon earlier and got 2kg of fresh shrimp which her staff will peel for me later. Also got some sausage from the smokehouse opposite Makro (Lamai branch)

Free food if anyone wants it.

[notmyself]

next page

[notmyself]

Bikini Bar Lamai:

https://www.tripadvisor.com/Restaurant_Review-g1188000-d3774207-Reviews-Bikini_Bar-Lamai_Beach_Maret_Ko_Samui_Surat_Thani_Province.html

I go there from time to time when I want some good quality West Indian fried chicken wings. 280 Baht for half a kilo of either Jerk wings or what they call Rasta wings. I go Rasta wings at it comes with some salad and a blue cheese dip.

It's the bomb

[TheLobster]

Bikini Bar Lamai:

https://www.tripadvisor.com/Restaurant_Review-g1188000-d3774207-Reviews-Bikini_Bar-Lamai_Beach_Maret_Ko_Samui_Surat_Thani_Province.html

I go there from time to time when I want some good quality West Indian fried chicken wings. 280 Baht for half a kilo of either Jerk wings or what they call Rasta wings. I go Rasta wings at it comes with some salad and a blue cheese dip.

SAM_1825.JPG

It's the bomb

The ribs at Bikini Bar are well worth trying as well. For a beach bar prices seem reasonable as well.

Had 'surf & turf special' (half a lobster & Australian beef fillet) at the Impiana Resort in Chaweng Noi on Saturday night and it was amazing. Drinks are a bit pricey but they do have happy hours.

[notmyself]

The ribs at Bikini Bar are well worth trying as well. For a beach bar prices seem reasonable as well.

Had 'surf & turf special' (half a lobster & Australian beef fillet) at the Impiana Resort in Chaweng Noi on Saturday night and it was amazing. Drinks are a bit pricey but they do have happy hours.

Going to meet a friend at Bamboo which is next door to Bikini so I'll order the ribs and get them to bring 'em over to me. I would have tried them earlier but I just keep ordering the wings because they are so good. Food at Bamboo is well made but I just don't eat it, tourist food, Thai tourist food is not something I particularly like to partake in. My friend (Thai) will eat there so I'll sample a couple of things but if it's not good them I can't legally write an honest review on it. In fact, legally, I could get done for writing a positive review because of exactly the same laws. Slim chance of that happening but it could happen and if it did, I would lose. Anyway, this is getting off topic.

I'll take my camera anyway.

[TheLobster]

The ribs at Bikini Bar are well worth trying as well. For a beach bar prices seem reasonable as well.

Had 'surf & turf special' (half a lobster & Australian beef fillet) at the Impiana Resort in Chaweng Noi on Saturday night and it was amazing. Drinks are a bit pricey but they do have happy hours.

Going to meet a friend at Bamboo which is next door to Bikini so I'll order the ribs and get them to bring 'em over to me. I would have tried them earlier but I just keep ordering the wings because they are so good. Food at Bamboo is well made but I just don't eat it, tourist food, Thai tourist food is not something I particularly like to partake in. My friend (Thai) will eat there so I'll sample a couple of things but if it's not good them I can't legally write an honest review on it. In fact, legally, I could get done for writing a positive review because of exactly the same laws. Slim chance of that happening but it could happen and if it did, I would lose. Anyway, this is getting off topic.

I'll take my camera anyway.

Once you've had ribs you won't be going back to wings (IMO)