Scientifically proven to neither make you live longer nor reduce your life expectancy (significantly) these crispy critters are fantastic to add to noodle soup dishes or just chomp on with an aperitif.
If you would like to try these please order immediately as Imon’s Thai friends snap them up in double quick time. Apparently, she is the only person in the UK who can make them quite as well as this (They’ve all tried).
Westerners will be relieved to hear that these are NOT pig’s testicles but rather minced pork balls that have a testicle texture. You’ll find these in almost every bowl of noodles sold on street stalls throughout Thailand.
Luchin Moo can turn even a humble bowl of ‘mama’ instant noodles into a dish fit for a king. Seen on the right of the image
Central Thailand is described as the rice bowl of Asia and the premium product to leave that area is ‘Hom Mali’ Fragrant Jasmine Rice. Renowned the world over as the the best quality rice you can buy, Thai Tasty only sources the top grade AAA variety.
Even the best Michelin star dish can be ruined by soggy rice so to be sure to enjoy your Thai Tasty experience to its full potential why not ask Imon to cook that rice for you?
AAA grade Jasmine rice cooked fresh to order with free range duck eggs from a local farm in Askwith. Spring onion and random seasonal veg are added to create a colourful side that can proudly stand alone as a dish in its own right.
No ordinary spring roll, Imon’s interpretation of this mild mannered South East Asian favourite has already brought intense joy to many. After trying these you’ll never look at spring rolls with disdain again.
If I could have my cake and eat it then I would choose these Thai fish cakes. Handy finger food they’re great for buffets or as a starter or side dish, just dip in sweet chilli sauce and enjoy.
If you’ve got kids, and they’re anything like mine, then you’ll have a fight on your hands to get your share! These useless appendages become incredibly desirable once coated overnight in Imon’s mythical marinade and baked until the skin begins to caramalise. Best eaten whilst held between two hands.
In Thailand we would sun-dry these strips of pork in wicker trays on the roof of the farm. However, we now live in Yorkshire so in winter we use the top of the stove to create the same slow curing process. The pork is then flash fried in very hot oil to create a delicacy somewhere on the tender side of jerky. I have not yet experienced two batches the same but all have been superb.
This mild coconut milk and curry isn’t just a pretty fish dish it has a real heart and sole too. Great for buffets they come in their own banana leaf case.
One of Thailand’s national dishes this staple is best eaten straight out of the wok or as soon after as possible. Imon has developed a way of serving these in a light lattice egg wrap perfect for easy re-heating.
At the top of every restaurant menu in Thailand, the aromatic Thai basil in this classic dish gently tickles the nostrils while the chilli smacks you in the lips. Spice level S4.
Succulent chicken breast strips marinated overnight in satay sauce and baked on wooden skewers. Served with a mildly spiced peanut sauce dip.
Mince pork, shallots, spring onion and carrot steamed in a soft case. Served with soy sauce and chilli dip. Because they are so ‘moreish’ we limit them to only 7 in a starter otherwise there is a danger that you could eat them until you explode!
Steamed delicacy containing chopped prawns and topped with prawns. if you are allergic to prawns this is not the best dish for you. Go for the Kanom Jeeb moo instead.
Classic finger food. Glass noodle, beansprouts, chicken and seasoning in crispy fried casing. served with sweet chilli dip.
The unmistakeable Laap Moo. Pork Crispy Rice (khao Kua) with lime juice and chilli, spring onion, shallot and coriander. Fresh zesty flavour best served with sticky rice and a cold beer.
This mild (chicken thigh) curry dish from the South of Thailand recently won ‘Most popular dish in South East Asia’ for the 18th year running awarded by the Masaman Curry Paste Maker’s Foudation (MCPMF). Why not find out what all the fuss is about?
The most popular dish of the May ’14 Monthly Menu this slightly spicy fish curry got rave reviews last time out. The good news is it lends itself very well to freezing and gentle reheating. Don’t stir too briskly as you want the juicy chunks of fish to hold together. Great served with Roti.