Tong's Thai

Thai food has become a new favorite of mine. Our new, favorite hang out has become Tong’s Thai. Their cuisine is an authentic offering of Chinese and Thai, with sushi thrown in the mix as well.

Tong’s Thai Restaurant is a quaint little place just outside the Alamo Heights area on Austin Highway. I had heard about it many times from friends, but, despite having driven past it many times, none of us ever ventured in. Finally, just a couple of months ago, we decided to break down and give it a try.

Tong’s Thai offers cozy seating inside, with a warm and inviting atmosphere. It is clean and neat, with plenty of staff there to attend to everyone’s needs. They also offer patio dining, with a Buddha statue overlooking a koi pond.

The lunch special has always been fairly priced, with a good sized portion, and, if you don’t mind sitting at the sushi bar, there is always room to eat. Dinner portions are very generous, and it makes sense that the entire family can eat well. Everyone seems to like it. So much so that we, as a family, ended up visiting Tong’s Thai two days in a row. After having suggested it to Uncle David and Aunt Maryann on multiple occasions, they decided to go give it a try. We decided, with little convincing, to join them.

The greatest irony for me was that I knew that we would be going there the very next day to celebrate Mother’s Day.

But, hey, one cannot have too much of a good thing, right?

So off we went, and I vowed to try another dish that I had yet to taste.

Tom Kha Kai, Tong’s Thai style it was, for me. Something more traditional (Broccoli Beef, Lemon Chicken, with HUGE portions of chicken and Egg Drop Soup for everyone else.)

Their soup is served in a flaming hot pot with large, tender pieces of chicken breast, lemongrass, straw mushrooms, onions, kaffir lime and Thai chili paste, swimming in creamy coconut base. The presentation was fun for the kids, and I could not believe how big the serving was. I was starving, and I didn’t come close to finishing it.

I have discussed this type of soup before, having enjoyed it on the cruise ship a few weeks ago. There were, however, some marked differences that made this experience a little different. Onions, for one. None on the cruise ship, but plenty at Tong’s Thai. Saturday’s soup was also sweeter in flavor, perhaps due to their use of sweet coconut milk. Like Uncle David, I believe that sweet food should be primarily for desserts. While it was not an unpleasant taste, I was definitely put off a bit by the flavor.

Sunday was Mother’s Day, and I had made reservations for our family to lunch there much earlier in the week. Dana, one of my good friends from high school, was in town for the weekend, and I wanted to be able to get together and hang out with her before she had to go back home. Luckily, she liked Thai food, so it seemed to be a good choice.

Tong’s Thai was crowded, but not overly so, even though it was midway through the day. Mother’s Day is typically the second busiest day in the restaurant industry, second only to Valentine’s Day. (I do believe, however, that had I not had made reservations, we would have had to wait for a table.)

Kim ordered her regular sushi, and the girls went back to the broccoli beef and egg drop soup. Dana ordered their Pad Thai, which I have enjoyed before, and I told our server to surprise me. Roast chicken it was. Their special of the day was a roasted chicken with papaya sauce, served with a crispy salad and rice. Honestly? Not all that special. It was tasty, but unremarkable in flavor. It seemed to have missed the boat as far as “Off-the-menu” specials go. I kind of wished that I had ordered the whole sea bass that we were seeing being served to neighboring tables.

Overall, Tong’s Thai continued its trend of positive experiences, and as there are many items on their menu that I have to try for the first time, it is only fair that they get props for this last visit.

Thankfully, the company was wonderful, and all the girls got along fabulously. I do hope to be able to get together with Dana again, and when we do, maybe a different venue for our meal.

Until then, Good Eating, Friends…

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Unwrapped - Rice Noodles

So… I decided to treat myself to lunch today, and I went to the first place I could think of that was close. I’ll give you a hint. I was craving a Pad Thai. Yum.. Rice noodles with chicken, shrimp and fried tofu, served hot with a tangy tamarind sauce and garnished with bean sprouts and chopped peanuts. Tong’s Thai, here I come again. It was tasty, and satisfying. Two very difficult elements of a finished product to achieve in my eyes.

When I got back into the office, I was telling one of my residents, also a reader of this fine blog, about my excursion. She told me that she too enjoys a spicy Pad Thai, but when she tries to make it at home, her rice noodles always seem to come out with a sour taste.

Quick lesson in rice noodle cooking.

Rice noodles are a staple for many Thai and other Asian menus. They are versatile in their use in everyday cooking as well. Learning to cook rice noodles may necessitate a bit of trial and error, but once you have hit the high end of the learning curve, gone will be the days of burnt noodles, or sour noodles, or tasteless noodles. From that point on, you should be able to add them to many of your favorite dishes. Pay special attention to the preparation of the rice noodles and you will have a fail safe recipe for noodles.

Rice noodles need simple preparation before beginning to cook them. The simple reason is because they come packaged in a hard, dried form and need to be softened before you can add them to boiling water. Place the dried noodles in a bowl of COLD water (enough water to cover them) and allow them to soak for at least 30 minutes. This soaking in cold water will soften them up and release some of the starchiness, a starchiness that results in sticky noodles. Soaking rice noodles in hot water will result in your noodles having a sour taste, as the rice starts to cook and ferment. This step alone will ensure the highest quality product. Also, make sure that the noodles are kept moist or they will harden again. If you are not going to be using them immediately, cover them with plastic warp or a damp cloth. Rice noodles can be stored safely, in water, in the refrigerator, for up t o2 days.

Cooking rice noodles is fairly easy, but if you don't do it right, you could end up with sticky or mushy noodles. Some noodle packages may say you only need to submerge them in water and don't say anything about boiling them, but boiling them will give you the soft, glossy rice noodles that you want. Bring a pot of water to boil and then turn the heat off; use a strainer to submerge serving-size portions of rice noodles into the boiled water. Hold them in there for around 30 seconds before pulling out, rinsing briefly with cold water. Place the cooked noodles on a serving plate, stir them up and then submerge another serving size into the boiled water until you have enough for everyone.

You can use rice noodles in a variety of dishes. Pad Thai is probably the most popular way to serve rice noodles, with a peanut and chili pepper sauce. However, you may fry them with vegetables or use them as a noodle in a spicy soup.

Rice noodles can be found in many recipes that I like to make. It is simply a matter of getting to make the recipes for the family to enjoy…

Until then, Good Eating, Friends…

Ingredients:

1 pkg. (7 oz.) Stir-Fry Rice Noodles

1/8 cup Kung Pao Sauce*

1/8 cup Soy Sauce Blend**

2 Tbsp vegetable oil

1 Tbsp garlic, minced

6 shrimp, shelled and deveined (optional)

2 oz. tofu, cubed

1 egg, lightly beaten

1/2 cup bean sprouts

1/4 cup unsalted peanuts, crushed

Optional garnishes: sprigs of fresh cilantro and lime wedges

4 cups broccoli florets

1 red pepper thinly sliced

Heat oil in a wok, add garlic. Saute for 30 seconds until garlic is fragrant. Add shrimp, tofu and egg. Stir-fry for 1 minute, until egg is scrambled. Add vegetables, rice noodles and tamarind juice mixture. Stir-fry all ingredients until well cooked and combined.

Serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes.

Serves 4.


*Click HERE for Kung Pao Sauce Recipe

**Click HERE for Soy Sauce Blend




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Tongue Thai'ed

After raving about the new Thai restaurant (Tong’s Thai) that I lunched at last week, I was able to convince Kim and the girls to go there for dinner on Friday. (The whole, pre-made lasagna thing was just not going to work for us.)

I think that the reason I was able to convince everyone to go there was because they offer the standard Chinese menu as well as sushi, so for those unwilling to try something new, there were no worries.

Kim ordered the California roll (of course) and another roll that had fried fish in it. With that came an order of spring rolls and chicken Sa-Tay. Eleyna had a California roll minus the avocado, because she and I are both allergic to them, and Madison had her standard bowl of Egg Drop Soup. I was surprised just how much Kim enjoyed the sushi, calling her California Roll the best she had ever tasted. The chicken Sa-Tay, served on skewers, were marinated in coconut milk, curry and other spices, and they were served with a cucumber sauce and a light peanut sauce.

I ordered an item that was not on the menu; Duck Krapao. It was a spicy dish, with chopped duck meat served on a bed of zucchini, bell peppers, onions, green onions and fresh Thai basil. Unfortunately, because I was so full, after having enjoyed the Spring Rolls and the Chicken Sa-Tay, and the sushi, I was not able to fully enjoy the Duck Krapao. Thankfully, it made for good planned-overs.

It was amusing watching Eleyna and Kim pick at the water chestnuts that were sprinkled into my Krapao, because it was SPICY and it bit right back. Watching the stunned reaction from the two of them, after the peppers kicked in, was hilarious, because I had already had a chance to taste the dish. Both sets of eyes widened to the size of saucers, and what remaining water and tea were left was quickly downed.

For dessert? Another Bubble Drink, at the pleasure of our server. I advised him to pick one for me, but pick wisely. He brought one that was sort of greenish in color, and it tasted good. There was no dominant flavor, and as my tongue started tingling, I ended up having to ask what the main ingredient was. It was avocado. Uh oh… needless to say, Madi ended up finishing it for me.

Thai food has a reputation for being spicy, and such spice adds to its lore as well as its healthy reputation.

To really enjoy Thai food as it's meant to be eaten you’re going to have to get your mouth in shape and build that chili tolerance.

Spicy Thai food tastes better, but even beyond taste - there are a number of health reasons to feel the burn and start adding a few more chili's to home cooked meals.

Health benefits of capsaicin (the spicy heat molecule in chili peppers)

Chili peppers cool you down on hot days. One of the reasons why people from hot countries embrace the fire is because it influences natural temperature regulating mechanisms in the body and makes a sweltering day a bit more bearable. Capsaicin makes us feel hotter than we are, which fools the body into building a sweat and boosting blood circulation to the skin. The net effect of all this is a lowering in body temperature.

Capsaicin also helps to moderate caloric intake. Spicy food is more satiating than bland food, meaning you need to eat less of it to feel full. The heat of the chili actually stimulates brain chemicals that signal fullness!

Additionally, spicy food boosts the metabolism. Not only does mouth fire satiate, it also fires the body into overdrive!

Capsaicin does not cause stomach ulcers (as was once thought) and early research shows that it may play a role in the body's fight against certain cancers, it may act as a natural anti embolism substance and it is a natural analgesic.

Hot enough for ya…?

You can build a tolerance to the subjective effects of capsaicin – that is, you can learn to love spicier food. Start off by adding smallish quantities of less potent chilis, and work your way up from there.

If you're feeling timid as you do work on that tolerance, you can reduce the spice of a chili by removing the seeds and membrane from the interior before use.

If you cook with chili in advance, remember too that the pungency and heat of a dish will increase with time, as more of the active capsaicin leaches from the chili and into the surrounding food.

The Heat Rankings…

Chilis are ranked according to their pungency (heat) on a scale called the Scoville Scale.

Some examples of heat scores are:

Red bell peppers 0-600

Jalapeno peppers 2500 – 10 000

Serrano peppers 10 000 – 25 000

Habanero peppers 80 000 - 150 000

Dealing with a mouth fire…

If you do bite off more than you can chew…(haha) cool that fire with cold sweet liquid. Ice water, cold beer and margaritas work nicely (You can sort of "freeze" the capsaicin receptors into inaction with coldness - but carbonation increases the subjective sensation of heat) or by eating starchy foods such as rice, breads or tortillas.

To start, go easy and don’t overdo the heat. Food can be ruined by diners adding too much heat to the dish, to the point of not being able to taste the food. Little by little, add more, until you are at a point to where you worry you might be uncomfortable eating any more, and that is the limit to your level of heat. Always start a recipe without any heat, and allow your fellow diners to add their own. Otherwise, caveat eater, or biter beware.

Until then, Good Eating, Friends…





Spicy Thai Slow Cooker Chicken



Ingredients

• • 2 tsp powdered sugar

• ½ tsp paprika

• ½ tsp dry mustard

• salt to taste

• 1/2-c. currant jelly, melted

• 1/4-c. fresh lemon juice

• 1-c. walnut oil

• 1Tbsp cider vinegar, I used rice vinegar

• 1 tablespoon Thai chili paste, or more to taste

• 1 tablespoon ginger garlic paste

• 2 tablespoons peanut butter

• 6 pieces skinless boneless chicken (such as breast halves and thighs)

Directions

1. Stir together the all ingredients in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.


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Un-Thai Me!!

I have been lucky in the last week to have been able to visit 2 new Asian restaurants. The first was East Island China Bistro and Sushi, off of Pat Booker Road in Universal City. While the entrees that they have on the menu are not designed for highlight reels, their sushi is pretty good. They offer fresh sushi as well, at an affordable price. The atmosphere seems like it would be good for a family, although when we were there, we were the only diners in the place.

Here is a chance for an instant replay in my mind… typical eyes being bigger than my stomach, because sushi always looks good. I ordered the edamame, rainbow roll and their spicy tuna roll. Unfortunately, I like my spicy tuna to be just that… Tuna with a shoe. If the shoe does not give it a kick, it does not meet my expectations. The girls’ meals were about average, with Eleyna ordering the lemon chicken, sauce on the side, and Madi had Egg Drop soup. Again.

The second was a restaurant called Tong’s Thai, a fusion of Chinese and Thai cuisine located on Austin Highway in San Antonio. They serve acceptable versions of Chinese food and have a very tasty offering on the sushi side. Tong’s Thai was the first restaurant here in San Antonio to offer Bubble Tea, the one of a kind drink that has gained a popular following. They have many different flavors to offer, and I am going to have to make a point to visit and try more of them. The staff also greets you with a bowl of miso soup, which is one of my favorite ways to start a meal. For my first meal there, I had the Tong’s Thai bowl and a spicy tuna roll. The Tong’s Thai bowl was a tasty treat, a bowl full of rice vermicelli served with carrots, cilantro, cucumbers, bean sprouts and topped with grilled chicken. The chicken was tasty, but it had a slightly carmelized after taste, suggesting that it may have been just burnt. The spicy tuna roll, however, was excellent. The tuna was spicy enough to not need me to add any additional wasabe or hot sauce. THAT was what I was looking for. This restaurant is definitely one that I could see myself visiting over and over again, as their menu offers many different types of dishes for the Asian soul. I will have to try them, one at a time.

(I have been told by their sushi chef that they offer some specials that are off the menu, including duck dishes. Yum.)

I told my server to surprise me with any flavor of Bubble Tea, and the one I was served was tasty. I was a little surprised to find peanuts in it, but apparently, their “Thai Grr” Bubble Drink has mango, coconut milk, and papaya to accompany it. I may not have them pick my next bubble drink, but I am willing to bet that if I tell them to pick my entrée, I won’t be disappointed.

Sadly, there are very few Thai restaurants here in San Antonio, and most restaurants that offer Thai food are Chinese restaurants with only one or two dishes or they are a fusion of many different Asian cuisines. Of the ones that are here, I have yet to try most of them. I worry that, like most Chinese restaurants here, the food will be unremarkable. Only the actual dining experience will prove otherwise. Such prejudice is unfortunate, given that there are many Michelin Star rated Thai chefs who can hold their own in the cooking world.

There are so many wonderful elements of the Thai cuisine that can be explored. Many of the recipes that are staples of the cuisine offer benefits including good energy distribution, relatively low amounts of fat and saturated fats, low amounts of cholesterol, and good sources of dietary fibers and iron. However, if cooked poorly, all those benefits would potentially go out the window.

The central part of Thailand is the plain and low land where many rivers pass by, thus the productivities are fertile all through the year both vegetables and fruits. Hence, food in the central part is diverse and the taste is moderate with the combination of salty, spicy, sour and sweet according to the recipes. However, there are also the mixing of the seasonings both odor and taste, for instance, spices and the coconut milk. Moreover, the central part food is usually composed of supplement, for instance chilli paste with sweet pork and sweet, salty paste with margosa. The main characteristic of the food in this region is the refinement of the vegetables and fruits carving that represent the identity of the arts and culture of the Thai food.

The southern part of Thailand is the peninsula, thus, almost of the population earn their living by fishery. Hence, the main food ingredients are the seafood. Spices are also the favorite ingredients which make the taste spicy, salty and sour, for instance, Kaeng tai pla, Kaeng som and Kaeng luang, etc. The southern food is delicious to supplement with vegetables in order to decrease the spicy taste, ‘pak nhoa’, for instance, ma-kheua pro, yard-long beans, wing bean, parkia, etc.

The northern part of Thailand is the ancient land where the tradition and culture are different from other parts. The eating pattern in the north, instead of sitting at the table, the northern people usually put all the dishes in the big bowl called ‘kan tok’ and sit altogether on the floor around the bowl. Basically, sticky rice is the main food. Almost of the cooking are well done and fried with oil.

The northeast part of Thailand is hardly dry, therefore the main ingredients for food are actually varieties of insects which are the main protein sources for people in this area.  The main food is also the sticky rice. Vegetables and meats are almost local products.  Fermented fish is the main mixture to seasoning almost every dish but not for fried cooking and usually supplement with fresh vegetables.

So the exploration must continue, one restaurant at a time.

Until then, Good Eating, Friends…

Spicy Chicken with Thai Basil

• 24 oz. thinly Sliced Chicken

• 6 oz. fresh chopped Thai Basil leaves

• 9 oz. fish sauce

• 9 oz. sliced white onions

• 9 oz. sliced bell peppers

• 4.5 oz. Chili Sauce



Technique

Heat and season your wok. Add the Beef first. Cook for 30 Seconds. Next, add the Vegetables along with the Thai Basil, cook for another 45 seconds. Season with the Chili Sauce and Fish Sauce. De-glaze the wok with 3 oz. of stock and serve.



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