Go Thai, SS2, Petaling Jaya

Go Thai has opened for a while now, yet it took me so long to visit the place until recently. They occupy ground floor, facing the main road of SS2/24. What deters me from visiting the place, is mostly because of the difficulty in finding a place to park during weekdays. 

Thankfully, there is a Malay guy that will try his best to have at least 1 or 2 spot in front of the restaurant reserved for the customers. 

One thing I like about Go Thai is the comfort. It's still air-conditioned compared to Frame Thai. They offered very limited choices of food, drinks and desserts. I'd say it's a good thing for they focused on what they do best and what are the popular dishes.

These were the dishes that we ordered. For main dishes, we had Kwey Tiow Go Thai, Moo Ping, Phad Gra Pow Moo.

Phad Gra Pow Moo RM9

Phad Gra is a very simple dish that consist minced pork with chilli and thai holy basil topped with fried egg. The only downside of this dish is that it lacks the spiciness. It seems like they have tone it down to cater to Malaysians who are unable to take the heat. I would prefer that they ask the customers if they prefer it less spicy or normal.

Kwey Tiow Go Thai RM 7.50

Next dish is their kwey tiow soup, except it's their spicy version with peanuts. This dish is a real kick because, your tongue and mouth will feel the heat after few sips. You need to have water next to you. But, I just love their intense flavour of the peanuts sauce. I'm not a fan of peanuts at all but they manage to make someone like me, liking the dish, well, action speaks louder than words. 

Moo Ping RM10 for 3 pieces

Their other popular dish is the charcoal grilled pork fillet as per above photo. It's not much but it is satisfying bite after bite. The juiciness of its pork is maintained and you can taste the grilled flavour.

Cha Nom Yen RM4

Tub Thim Krob RM6

 For drinks, it's never complete without their Thai Iced Milk Tea and their famous dessert, Tub Thim Krob. I just love their colourful red rubies.

 I'm thankful that there's one more alternative of "authentic" Thai restaurant for us to dine. I find it difficult to find genuine thai food in Malaysia since most restaurants tend to tone down the spiciness. 

Add: 187, Jalan SS2/24, 47300 Petaling Jaya
Tel No: 012 289 1922
Opening Hour: Closed on Monday
                         Tues to Sun: 11.30am to 9.45pm
Budget: $$
Website: https://www.facebook.com/Go-Thai-649380478516943/timeline
Other info: Non-Halal

Holiday Trip: Singapore (15th to 20th September 2015) Beerthai House Restaurant

I know, I know, this is one of my overdue post. Sometimes, I wonder what can I write about Singapore. I've been going down since I was a baby and usually, this trip is a yearly affair for me. Some of my mum's side are here and as I am the closest to them, my trip to Singapore is more of me visiting and spending time with them and also catching up with some of our ex-colleagues and friends who are there.

It so happened that we are going down during the F1 race and nope, we didn't even bother going over to Marina side to watch. I brought my hubby to Clarke Quay since he hasn't been there before and he wanted to have a pint of beer while sitting beside the river.

What stood out this time in my trip was that one of my aunt brought us for lunch at this authentic Thai restaurant in Golden Mile Complex. Imagine my surprise when we were there. The complex is full of Thai shops and Thai community. I mean, I've been to Singapore for over 30 years and I didn't know of such place.

We had lunch at Beerthai House Restaurant, which she highly recommended. Even their menu is extensive that I didn't know which dishes should we ordered. We leave it to her to order for us as she's a regular customer.

Food came very fast, in less than 15 minutes after we ordered. Service here is fast and prompt too. 

Mango Salad S$6

Thai Papaya Salad S$5

Our first dishes came and we ordered Mango and Thai Papaya Salad. Strong flavours from both dishes and don't be fooled by the harmless look but after few bites, it's very spicy indeed. To rub salt to the wound, soon after, more dishes came and didn't do much to avoid having our tongue burned by the spices. 

Stir Fried Basil Pork S$15

Clear Tom Yum Soup S$15

 Don't be deceived by the clear tom yum. We did asked my aunt to let them know that the soup needs to be less spicy. Thank goodness for that but Thai loves their soup to be sour and I like it but hubby was less inclined. 

Red Curry Chicken S$15

Thai Lemon Tea 

They are known for their drinks too and we ordered Thai Lemon Tea. The drink helped to cool down our mouths from the spiciness. 

I know we do have Frame Thai restaurant in Petaling Jaya but Golden Mile Complex is just a completely different environment. After our satisfying, wholesome lunch, we walked over to the Thai supermarket, which was awesome. If you ever need to buy any Thai products, this is the place to go. They even stock up fresh vegetables that's even fresher than other big-chain supermarkets. This place is like heaven to me. I wish that we have one in Malaysia. 

Home Cook-Tom Yum Goong Recipe

If there is one thing I like is to do my favourite clear tom yum soup recipe. I had cook it once before about 3 months back. Family loves it except the first time, it was too spicy (yep, I put too much Thai green chilli ;-)) ) and second time, it was too sour. 

Now that I am doing this for the third time, I think it will come out better than before. It will be left to my family to judge later tonight.

Here is my recipe, taken courtesy from www.thaitable.com and I followed most of it except one or two things.

Ingredients

• 6 green or red chilli peppers *
• 4 kaffir lime leaves
• 3 stalks of lemongrass
• 2 limes
• 200gm Grey Oyster Mushrooms
• 200gm peeled shrimp
• Quart pot of water
• 2 tablespoon of Tom Yum Paste or Powder*
• Thai fish sauce* 
• Option to include some meat; chicken or pork

*Note: For chilli peppers, if it's green chilli padi or thai green chilli, I suggest you cut and put about 3 pieces first and add more later on as you taste the soup when it's boiled. Cilli Padi, especially Thai ones tend to be spicier.

For the fish sauce, I will use a tablespoon and pour it in to the soup few tablespoon at a time and then taste it first. Different people have different requirement for their tom yum soup to be sour. So, pour and taste at your own liking, yeah. 

It is up to you if you wish to include the tom yum paste/ powder. My earlier two tom yum soup recipe, there wasn't any paste/ powder at all. This time, I am trying it since I bought this from Singapore. The place I found is a haven for Thai people to congregate and shop there by bringing in their local products and fresh vegetables from Thailand.

It's too bad that I can't find one Thai supermarket here at all.

Instructions

1. Fill up quarter pot of water in the pot and bring it to boil.
2. Prep the lime by cutting it into halves.
3. Peel off the lemongrass leaves stalk and then take the little crab hammer and beat the end of the stalk to release the flavour and smell.
4. Cut the green chilli into halves.
5. Add the chilli, lemongrass and kaffir lime leaves into the pot and wait for it to boil.
6. Once boil, pour in the meat, squeeze the lime juice into the pot and add in the paste/powder and stir it well until it dissolve.
7. Wait for few minutes and stir the pot and then pour in the shrimps and mushrooms.
8. Include the fish sauce by pouring it few tablespoon first and taste until you feel that it is sour enough for you.
9. Optional to add in the cilantro before you serve.

Home Cook-Stir fried chicken with thai red curry paste Recipe (gai pad prik gaeng)

Tonight, my recipe is all about Thai food, hence the tom yum soup and now this. This is one of my favourite Thai dishes. It goes well with steamed rice and you can fried some eggs too, if you want.

This recipe is taken courtesy from www.eatingthaifood.com 

Ingredients

• 350gm of boneless chicken breasts*
• 3-5 long strands of Chinese long beans
• 3-5 kaffir lime leaves
• 4 tablespoons Thai red curry paste*
• 1 teaspoon fish sauce
• 1/2 teaspoon sugar
• 1 tablespoon oil for frying

* Note:

• It is up to you if you prefer your boneless chicken breasts with or without its skin. I usually get mine without.
• Depending on your level of spiciness, you can put in 3 tablespoon first of ready made Thai red curry paste. Alternatively, you can make the paste yourself another time too.

Instructions

1. Sliced your chicken breasts into small pieces.
2. Cut the long beans into 1 inch pieces.
3. When both have been prep ready, pour in 1 tablespoon of oil into the frying pan or wok.
4. Let it heat a little before you pour in the paste.
5. Fry it until it's fragrant for around 30 seconds on medium heat.
6. Once you can smell the paste, add in your chicken and stir fry it until it is cook.
7. Add the fish sauce and sugar and stir it well. If you feel you need to add either one for more flavouring, you can do so.
8. After that, pour in the cut long beans and fry it for about 30 seconds before you add in the kaffir leaves and stir it well.
9. Fry it for another 15 seconds and then turn it off.
10. The food is now ready to be serve.