Silom Restaurant

*** Closed permanently Oct 2012 ***


Silom Restaurant on Silom Road, Soi 15, Bangkok.

This is a really, really old and obscure restaurant that my family eat at for old times' sake and familiar food. My husband used to eat at this place when he's a kid and it is one of the first few eating places that he introduced me to during my first year living in Bangkok.

We went there with our son a couple of weeks ago and saw a 'for sale' sign. They are selling the house and the land that it is built on, not the restaurant. I think I am going to be sad when it goes .. it's a gem than not many people know. =(

Simple interior, no AC, old-fashioned chairs ...

Food is also simple but good ...

Beef steak. Crispy on the outside and soft on the inside. I also love the salad vinegar-based dressing!

Yummy pork chop/rib.

Ox tongue .. this is my husband's dish, not mine. 

I don't eat rice at this place. I have the toasted bread with butter. I usually order the curry chicken to eat with this bread. But on this day, they run out of curry chicken.

Till my next blog post, hold on dearly to your memories! =)

Reality check!

Till my next blog post, stay true! =)

Chinese Beef Stew

Another one of my one-dish Sunday dinners .. Chinese Beef Stew. This one is not that easy but still manageable. I need to start cooking at about 3.30pm if I want to have dinner at 6pm.

Chinese Beef Stew with carrots

Ingredients:
- 500 gms of beef cubes
- some olive oil for frying
- 3 garlic cloves, peeled and finely chopped
- 3 spring onion, green and white parts separated and thinly sliced
- 2 cm piece of ginger, peeled and grated
- 0.5 teaspoon of 5-spice powder
- 1.5 tablespoon of Chinese cooking wine
- 1 tablespoon of plain flour
- 250 ml of beef stock
- 1.5 tablespoon of light soy sauce
- 1 teaspoon of light brown sugar
- 1 star anise
- 1 large carrot, sliced


Method:
1) Heat up olive oil.
2) Brown the beef in batches and set aside.
3) On medium heat, add garlic, white part of spring onion, ginger and 5-spice powder and cook until they are fragrant.
4) Pour in Chinese cooking wine and let it bubble for about 1 minute.
5) Add in the beef, sprinkle the flour and stir everything together until the flour dissolves.
6) Pour in the beef stock and soy sauce.
7) Add in the carrots, sugar and star anise.
8) Mix everything well together.
9) Simmer* for about 1.5 to 2 hours or until beef is tender to your desire.
10) Serve with green spring onion and rice.


*If the liquid dries out while simmering, add in more water.


Till my next blog post, happy cooking! =)

Polish the dull side

Till my next blog post, stay positive! =)

Chandrphen Restaurant

Chandrphen Restaurant on Rama 4, Bangkok. This is a Thai-Chinese restaurant that is over 50 years old which they proudly listed in their menu. There are lots of good stuff here and the dishes below are just the few that we should try.

Not to be missed is their grilled chicken. They have 2 types of chicken: the normal type with the meat being softer and more tender and the 'kampong' or free range type with the meat being tougher. It's your call which type you prefer. The 'kampong' chicken is more expensive.

One of the dishes that is not commonly found elsewhere but here is 'Suki-hang' or suki-dry in English. As the name describe , it is dry suki with glass noodles, prawn, squid, pork and vegetables. Served in a hotplate over fire.

'Suki-hang' in detail: prawns, vege and glass noodles.  Comes with their own version of suki sauce.

This deep-fried sweet bun is from the dim-sum menu and I have it as my dessert .. something sweet to end my meal. =)

The only thing that I do not like at the Chandrphen Restaurant is the table cloth that they use. They use some strange 'curtains-like' material with very out-dated designs. It is not exactly pleasing to the eyes, so just enjoy the food. =)

Till my next blog post, eat well!