Menu

Pranee's Chicken Satay, Peanut Sauce and Cucumber Salad

Appetizers

1. Chicken Satay (grilled marinated chicken on skewer served with peanut sauce and cucumber salad).

2. Shrimp Satay (grilled marinated shrimp with spices on skewer served with peanut sauce and cucumber salad).

3. Moo Yang Takrai (grilled lemongrass pork on lemongrass stalks served with plum sauce)

4. Goong Kratiem Prig Thai (pan-fried garlic and pepper shrimps served with sweet chili sauce).

5. Tod Man Pla (pan-fried fish cake served with cucumber salad and sweet chili sauce).

6. Miang Kum (leaf-wrapped tidbits, toasted grated coconut, peanuts, shallots, ginger, lime and Miang Kum sauce wrapped with seasonal green leaf).

7. Gari Puff (puff pastry with chicken and onion curry filling served with cucumber salad).

8. Neau Yang (sliced grilled marinated flank steak served with Phuket garlic and lime dipping sauce).

9. Gai Hua Bai Toey (Pandanus leaf scented marinated chicken served with sesame-soy dipping sauce).

10. Mar Hor (galloping horses, tidbits of savory pork and ground peanuts served in pineapple).

 

 

Tom Kha Soup

 

Soups

1. Tom Yum Goong (shrimp in Thai sweet and sour soup with Kaffir lime leaf, shallot, lemongrass, fish sauce and galangal).

2. Tom Kha Gai (chicken in sweet and sour coconut milk soup with Kaffir lime leaf, lemongrass, shallot, fish sauce and galangal).

3. Pho Tek(seafood stew with Kaffir lime leaf, lemongrass, shallot and galangal).

4.  Tom Sap (beef soup with fiercely hot, lightly sweet and very sour soup with Kaffir lime leaf, lemongrass, shallot and galangal).

5. Gaeng Jued Woon Sen(cellophane noodle soup with spicy pork ball).

6.  Gaeng Leang (Kabocha pumpkin soup with miso, Thai basil and Asian vegetables.)

 

Green Mango Salad with Prawn

 

Salads and Cold Dishes

1. Yum Neua (sliced grilled beef sirloin steak with mint, toasted rice powder, lemongrass, galangal, scallion and lime juice).

2. Laab Gai (cooked minced chicken tossed in mint, toasted rice powder, chili powder, lemongrass, galangal, scallions, fish sauce and lime juice).

3.Pla Goong (shrimp cocktail in spear mint, Thai chili, lemongrass, galangal, scallion lime juice and fish sauce).

4. Yum Woon Sen (shrimp or calamari salad with cellophane noodles, ground peanuts, minced pork, pickled garlic, fish sauce, lime juice and fresh herbs).

5.Som Tum(green papaya or carrot salad, julienned papaya mix with peanuts, garlic, fish sauce and palm sugar).

6.Yum Pla Muk(calamari salad with green onion, cilantro, Chinese celery, Thai chili powder, fish sauce and lime juice).

7.  Yum Pla Dook Foo (crispy pan-fried catfish served with mango, shallots and lime salsa on top).

8.Yum Takrai (lemongrass salad with chicken or prawn, cashew nuts and peanuts in palm sugar and limejuice)

9. Por Pia Sod (Fresh summer rolls: rice paper roll with soft tofu, cooked shrimp or halibut cheek, jicama and topped with cilantro, fried garlic and sweet and sour sauce).

10. Yum Som Oh (Thai grape fruit salad with roasted coconut and prawn with tamarind sauce.)

11. Yum Gai Med Manuang (Chicken Mango salad with cashew nut and cherry tomatoes)

 

 

Grilled Salmon and Rice Salad with Grapefruite, Thai Eggplant and Thai Basil

Entrée 1.Gaeng Phanang (Phanang curry with beef or chicken).2. Gaeng Phanang Hed (Portobello mushroom cooked in Phanang curry)

3. Chu Chi Pla or Goong (halibut or shrimps poached in Chu Chi curry topped with thin sliced Kaffir lime leaves).

4. Gaeng Massaman (beef or chicken in a mild Massaman curry with peanuts, potatoes and onions).

5.Gaeng Gari (Gari curry with beef or chicken in a mild yellow curry with onion and potato).

6. Gaeng Keow Wan (beef, chicken, halibut, salmon, prawns or scallops in green curry with Thai eggplants and basil leaf).

7. Gaeng Phed Daeng (red curry with chicken, prawn or duck with choice of bamboo shoots, zucchini, Thai basil and Thai eggplants or seasonal vegetables).

8. Phad Phed Pla Muk (pan-fried calamari with red curry, long beans and cilantro).

9. Gaeng Phed Ped Yang (roasted duck red curry with Thai eggplant, cherry tomatoes and basil leaf).

10. Geang Keu Sapparod (shrimps in Phuket red curry with ground peanuts and pineapple).

11. Khanom Jean Pla Salmon (salmon poached in lemongrass and turmeric curry served with rice vermicelli).

12. Phad Phrik Khing (pork, chicken or prawn pan-fried with Phrik Khing curry paste, string beans and Kaffir lime leaf).

13. Pla Jian (pan-fried fish with ginger, lemongrass, garlic in salted soy bean and tamarind sauce).

14. Goong Phad Nam Ma Kam (shrimp sautéed in Phuket tamarind sauce).

15. Pla Rad Prik (Pan-fried sea bass or trout topped with pineapple, chili, garlic and fish sauce).

16. Goong Oob Woon Sen (baked shrimp in cellophane noodles with soy sauce, peppercorns, ginger, garlic and cilantro).

17. Planueng Ma Now (steamed salmon in lime juice).

 

Pranee's Phad Thai

Noodles

1. Phad Thai (Chantaboon rice noodles stir-fried in Phad Thai sauce with prawn or chicken).

2. Phad Kee Meo (fresh flat rice noodles with dark soy sauce and Chinese broccoli with pork, chicken or prawn).

3. Rad Nah (pan-fried flat rice noodles with dark soy sauce topped with Chinese broccoli and pork, chicken or prawn).

4. Kao Soy (fine egg noodles served with chicken or beef in a mild Chiang Mai curry and pickled Chinese mustard, topped with crispy egg noodles).

5. Yum Mee (Hok Kien Mee salad with cooked shrimp, cooked chicken, ground peanut, fried garlic, cilantro, green onion, limejuice and chili).

 

Pranee's Sticky Rice and Mango

 

1. Koa Neo Dam (black rice pudding with warm coconut milk).

2. Saku Peak (tapioca pearl with taro, young coconut in sweet coconut milk).

3. Kluey Bud Chee (sweet fragrant banana in coconut milk).

4. Kha Nom Saku (sticky rice ball with melted palm sugar inside and coated with grated coconut).

5. Som Tum Pollamai (mixed seasonal fruits in Thai herbs and lime juice.)

6. Kao Neow Mamuang (sliced ripe mango served with sweet sticky rice).

 

Text: © Pranee K. Halvorsen

Photo: © Chris Karges