Showing posts from June, 2009

Thai Cooking Tips

Banana Leaves Enhance Fish Dishes

Summer means serious grilling for many of us. Stores are filled with all sorts of barbecue gizmos and gadgets, but I think simple is better -- so how about an easy cookout this Sunday? You still need to man the grill, but you won't be stuck there all day.

Grilling fish in banana leaves has been around for centuries. The leaves not only look beautiful, but lend a subtle aroma and a taste of tea and anise that complement fish. The leaf protects the fish as it grills and keeps it moist.

If your fish is fresh and/or very delicate, either use an oiled fish cage or place a piece of banana leaf over your grill. Cook the fish right on the leaf (instead of tin foil). The leaf will turn fragrant and will brown as you cook.

You can go minimal and season the fish with salt, pepper and a dash of olive oil, or coat it with an exotic spice paste. Then just wrap the leaf around it. Wrap the packet in aluminum foil to keep the outer leaves from burning.

Banana leaves a…

Sang Som Thai Rum

Back In Stock!Sang Som Rum (700ml)

Impress your friends with this famous Thai spirit – perfect in cocktails for those warm summer evenings!

Sang Som is a famous Thai rum, 40% alcohol by volume. It is also commonly referred to as Thai whiskey. SangSom was first introduced to the market in 1977 and since then it has grown to be the largest selling spirit in Thailand. Whilst known as a whisky in Thailand, Sangsom is actually a mollases-based dark rum.

Having been distilled and mixed with a secret blend of herbs and spices, it is left to age for 5 years in oak barrels. Perhaps most well known amongst those who visit Thailand as the vital component of the "bucket", Sangsom can be enjoyed in many other cocktails.