Scallops, Shrimp, Broccoli, Carrots, Onions, Asparagus, Oyster Mushrooms, Shiitake Mushrooms and Chard all served over some delicious Basmati Rice. Great stir fry!
Seafood Stirfry
14 Thursday Apr 2016
Category Archives: Rice
Thailand Express by Chef Pong
19 Monday Jan 2015
Posted in 4-Stars, Asian Food, Brocolli, Buy Idaho, Dinner With Robin, Duck, Ethnic Foods, New Restaurant Trial, Oriental Food, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Recipes, Recipes - Sauces, Restaurant Reviews, Restaurants, Restaurants To Try, Rice, Seafood, Shrimp, Singha, Soup, Special Dinners, Spring Rolls, Thai Food, Thailand Express, Vegetables, Vegetarian Foods, What's For Dinner?
Located at 2025 12th Ave Nampa, Idaho 83686. This was a very good surprise! Super food. Great Waite Staff. Ambiance was OK – open and more like a country cafe, not formal like Mai Thai in Boise. From their website, “Looking for mouthwatering Thai restaurants in Nampa, ID? Call Thailand Express at (208) 501-7975 and ask all about our menu that is chock-full of delicious Thai Food. Our chef has years of experience working in top tier restaurants and provides some of the best Asian food in the area. Whether you are looking for quick and easy lunch specials to share with coworkers or something a little fancier for dinner, you will find it here. We have both spicy and mild dishes for the whole family.” Here is a link to Thailand Express.
We found their food to be deliciously intriguing. Not spicy hot, unless you want it that way. Very large servings – Robin and I could have shared a bowl of the soup – no telling how large the pot size of soup was. Probably good for a family. Presentations were good. Prices were good for the quality and serving sizes. Watch their opening times as they are open twice daily, with a break in the afternoon when they are not open. “NEW BUSINESS HOURS – LUNCH —Tuesday-Friday–11:00a.m.2:30p.m., Saturday-Sunday–12:00p.m.-3:00p.m., Dinner –Tuesday-Thursday 4:30p.m.-9:00p.m., Friday-Saturday 4:30p.m.-9:30p.m., Sunday 4:30pm – 9:00pm. Monday Closed”
We rate this 4-Stars out of 5-Stars – on their FB site and their website they have a rating of 4 1/2-Stars. We will return to Thailand Express by Chef Pong. Enjoy these photos of the evening. Left-Click any of the photos to see enlarged.
Wall decorations.
Table Appetizer
Peking Duck Roll
Marinated roasted duck and fresh veggies wrapped in rice paper and served with special brown sauce.
4 pieces, $6.95 (Well presented and delicious!)
Marinated roasted duck and fresh veggies wrapped in rice paper and served with special brown sauce.
4 pieces, $6.95 (Well presented and delicious!)
Thai Brown Sauce. This recipe is what we came up with after trying theirs. It is very close.
Coconut Soup (Tom Kah)
Coconut milk, chicken and mushroom in lime juice and fish sauce served mildly.
Bowl $3.95, Pot $8.95 (Robin had a bowl. Delicious!))
Coconut milk, chicken and mushroom in lime juice and fish sauce served mildly.
Bowl $3.95, Pot $8.95 (Robin had a bowl. Delicious!))
Wonton Soup
A traditional Chinese soup with homemade wontons and veggies, mixture of seasoned ground pork, minced shrimp, chicken and water chestnuts.
Bowl $4.95, Pot $9.95 (I had the bowl. Delicious!)
A traditional Chinese soup with homemade wontons and veggies, mixture of seasoned ground pork, minced shrimp, chicken and water chestnuts.
Bowl $4.95, Pot $9.95 (I had the bowl. Delicious!)
Chef’s Special Honey Crispy Duck
Half duck marinated in sauce and then roasted. Served with special honey sauce on top a bed of vegetables and jalapeno soy on the side. $13.95
(Robin made a really good choice with this.)
Half duck marinated in sauce and then roasted. Served with special honey sauce on top a bed of vegetables and jalapeno soy on the side. $13.95
(Robin made a really good choice with this.)
Praram Long Song
Your choice of pork, beef, chicken, veggie, tofu, shrimp or duck (Pork) stir fried in Thai peanut sauce and served atop a bed of stir fried broccoli. Jasmine rice on the side. $9.95 and worth every penny. There was none to take home!
Your choice of pork, beef, chicken, veggie, tofu, shrimp or duck (Pork) stir fried in Thai peanut sauce and served atop a bed of stir fried broccoli. Jasmine rice on the side. $9.95 and worth every penny. There was none to take home!
Glad I tried this Thailand beer. Light and a refreshing lager that was a perfect match to the food. After a language lesson, it is pronounced “sing-ha” with a slight inflection on the “sing”. Our Waite Person was delighted that we asked how to pronounce this. She was very helpful throughout the meal. Thank-You!
Awesome Braised Salmon
15 Saturday Nov 2014
After an incredible two days of snow, we got close to 10″ here at the house (BSU will play San Diego State tonight in football. 21 degrees at game time; 12 degrees by the final bell. Hope San Diego can handle the cold! Game starts 8:15 MST on DirecTV 208, ESPNU.), it was time to make a super good Copper River salmon dish. Simple, but, I think, elegant. Quick and easy; a 30 minute meal. Left-Click to see the photos enlarged. Cheers!
Braised Copper River Salmon
with
Pan Sauce
Steamed Rice and Peas
Quartered Heirloom Tomatoes
2012 Frenchman’s Gulch Chardonnay
with
Pan Sauce
Steamed Rice and Peas
Quartered Heirloom Tomatoes
2012 Frenchman’s Gulch Chardonnay
Dinner at Bombay Grill
20 Wednesday Aug 2014
Tags
And a super dinner it was! This is still my first pick for Indian food here in Boise. Easily rates 5-Stars out of 5. I spent a year in India, when I was 15, and I remember the smells of the fragrant spices. The Bombay Grill takes me back in time and brings back the enjoyable aromas and flavors of the spices and food. They do offer a full vegetarian menu, although we had chicken.
Then we went to see The Hundred-Foot Journey, a movie I highly recommend, especially if you like cooking. Basically, it tells a story of the clash between two cuisines, French and Indian. An Indian family buys a rundown restaurant across the street from a high end French restaurant. They remodel the building and open up their own restaurant. The movie mostly takes place in France. Here are some photos from the Bombay Grill, 928 W Main St, Boise, ID 83702, (208) 345-7888. I just wish their website was up and running. Enjoy!
We arrived at Bombay Grill about 10 minutes before they opened. We were some of the first to be seated. Here you can see the interior of the restaurant.
Good appetizers.
A nice light Lager from India.
Robin had a sampling of entrees. It gave her an idea of the range of the cooking style and the ingredients used.
I always like the curry. Here is a chicken curry entree. Just spicy enough without being overpowering. Thanks to the Chef, Mr Singh, for coming to our table and talking to us. Your food is superb!
Creole Slow Cooker Pork Chops
14 Friday Mar 2014
If you want to make a change in preparing bone-in pork chops, try this method. It is not a strong Cajun spice flavor, but you know it’s there. An interesting change. The recipe is posted in the Recipe File above, but here it is also: Creole Slow Cooker Pork Chops. This might also be good using chicken. Maybe the thighs? Enjoy the photos! Left-Click any of the pictures to see enlarged.
Bone-in pork chops getting happy with the Cajun Spice Blend that we make and which is also in the Recipe File above.
Cajun Pork in the crock pot.
Happy Nowruz! (Sal No Mubarak!) Persian New Year
22 Friday Mar 2013
What a great evening of music, dance and food! And such a great restaurant for the celebration – Kabob House, located at Maple Grove and Emerald in Boise. So what is “Nowruz”? To quote from a flyer they gave everyone, “Nowruz means “New Day” in the Persian language (Farsi), and is widely referred to as the Persian New Year. It also corresponds to the first day of spring and the beginning of the year in the Persian calendar … Nowruz is celebrated on the day of the astronomical Northward Equinox, which usually occurs on March 21 or the the previous following day, depending on where it is observed”. “…Originally being a Zoroastrian festival, and the holiest of them all, Nowruz is believed to have been invented by Zoroaster himself, although there is no clear date of origin. Since the Achaemenid era the official year has begun with the New Day when the Sun leaves the zodiac of Pisces and enters the zodiacal sign of Aries, signifying the Spring Equinox. Nowruz is also a holy day for Sufis, Bektashis,Ismailis, Alawites, Alevis, Babis and adherents of the Bahá’í Faith.” [Wikipedia] Interesting. Did you know that in 1752 England and it’s Colonies (the American Colonies) changed the new year from March 25 – the English calendar – to January 1 – the “New Style” calendar? (Connecticut State Library) The March 25 date also corresponded to the spring and the appearance of new plants. Left-Click any of these photos to see a large view. Here are some photos of the celebration. Cheers!
Yes, there were dancers! And there are rules as to where to place the dollar bill. The Dancer explained to me that there is no “set routine” to many of the dances, but rather the music “tells” them what movements to make. The dancer interprets the music. Much like a Latin Rhumba, for example, where the dancer interprets the music.
!["Nowruz celebrations last for many days, during which people visit with relatives and friends. Gifts are exchanged and parties are hosted. There is even a special display [pictured here] known as "Haft Seen" (the Seven 'S's) with items beginning with the Persian letter for "s" that have special symbolic value." (Kabob House)](https://boisefoodieguild.files.wordpress.com/2013/03/21mar2013_1i_kabob-house_table.jpg)
“Nowruz celebrations last for many days, during which people visit with relatives and friends. Gifts are exchanged and parties are hosted. There is even a special display [pictured here] known as “Haft Seen” (the Seven ‘S’s) with items beginning with the Persian letter for “s” that have special symbolic value…The tradition of placing seven items in a display dedicated to the New Year (typically March 21) has its origins in the pre-Islamic Zoroastrian faith of the Persian civilization, and each item represented seven of the Zoroastrian divinities. The coming of Islam resulted in the adaptation and replacement of many Zoroastrian customs, and the haft sin table setting evolved to include the following:
sabzeh: wheat, barley, or lentil sprouts growing in a dish – symbolizing rebirth.
samanu: a sweet pudding made from wheat germ – symbolizing affluence.
senjed: the dried fruit of the oleaster tree – symbolizing love.
sīr: garlic – symbolizing medicine.
sīb: apples – symbolizing beauty and health.
somaq: sumac berries – symbolizing (the color of) sunrise.
serkeh: vinegar – symbolizing age and patience.
In addition to the above, however, you will also find a number of other haft sin items that harken back to Nowruz’s Zoroastrian origins. These items may include a mirror (symbolizing sky), candles (symbolizing fire), rose water (symbolizing water), goldfish (symbolizing the beginning of a new year), and painted eggs (symbolizing fertility) — a rather interesting coincidence for those who celebrate Easter.” (Kabob House)
One section of the restaurant is decorated in traditional fashion.
Traditional Nowruz fruit drink. Walnuts, pistachios, raisins, apricot, immature date and almonds to name a few.
Wonderful Green Salad
Sabzi Chalow: Sauteed Fresh Spinach with Basmati Rice.
Chai with Hael – Persian tea with Cardamom
Chicken Kabob: Tender chunks of chicken breast, marinated in special herbs, spices and broiled over the grill.
Tekka Kabob: Lamb (or beef) pieces marinated in special herbs and spices and broiled over the grill.
Rib Kabob: Lamb chops marinated in herbs and spices and broiled over the grill.
The two green “dips” as pictured here and above, have a spicy component but go extremely well with the entree. The onions are slightly pickled.
Baklava: Now who can pass this up? Not me.
Robin had a Shir-Berenj, a Persian rice pudding made with rose water.
So there you have our celebratory New Year Nowruz dinner party. Fun and delicious. Great to see Soraya, Michael Moss and his wife and Barbara and Patrick Myhre. The food was super and the price was nominal. You see everything that we had, except for the chicken kabob which was Patrick’s, and we paid about $20.00 per person. I think that was a very good price. We will return to Kabob House. And from their FaceBook page, “Enjoy cuisine representing the culinary cultures surrounding the legendary Khyber Pass, with an extensive menu of Persian, Afghan, Indian, and Central Asian dishes. Buffet daily from 11am – 2pm. Dinner from 3:00 – 9:00pm.” They are located at 9140 W Emerald St Boise, ID 83704. (208) 995-0915 Cheers!
Good Soup for Dinner
19 Tuesday Feb 2013
Last night Robin found this recipe for an awesome squash soup. Don’t stop reading! I am not particularly fond of squash either. But this is a really good soup. Easy to make and can be made ahead of time. I added the garlic clove to the recipe. We also added just a little rice that had been sauteed in the sage butter to the bottom of the bowl before ladling in the soup. A surprisingly good addition. Try this soup, you will probably like it. Cheers!
Butternut Squash Soup with Parmesan and Fried Sage Leaves
Source: Epicurious Butternut Soup with Parmesan and Fried Sage Leaves
Note: Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.
Ingredients:
3 T Butter
1 Onion, coarsely chopped
1 clove Garlic, chopped
1 T chopped Fresh Sage
1 – 2¾ lbs Butternut Squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt Chicken broth (We used fresh made duck broth)
1/3 cup freshly grated Parmesan Cheese
24 fresh Sage Leaves
Directions:
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped garlic and chopped sage; stir 1 minute. Add squash and broth.
Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves and serve with a good Pinot Noir like a 2008 Papapietro Perry Russian River Pinot Noir.
Two Super Dinners
21 Friday Dec 2012
Posted in Captain's Shack, Food, Food Prep, Lamb, Main Dish, Photos By: Bob Young, Rice, Salad, Salads, Salmon, Seafood, Things To Do, Tomatoes, What's For Dinner?
Tags
Here are two super dinners that we had. Both can be made within 30 minutes and are very easy to do. Enjoy and don’t forget to Rate these articles. Just click the Stars!
Lemon Curd and Old Bay Broiled Copper River Salmon
Spinach and Applesauce Salad
Rice and Asparagus
Broiled Garlic and Rosemary Felzien Family Farm Lamb Chop
Steamed Spinach with Tomatoes
Buttered Corn
Quail and Sausage with Grape Sauce
09 Friday Nov 2012
Such a good dinner last night. We finally got to use some of the chukar that Dr Mofid gave us. Thank-You, Afshin, it was delicious. We still have some left along with the pheasant. To the left is the plated dinner and below is what was on the menu. If you want the recipe, Click Here. You can also use Cornish Game Hens or chicken. Enjoy these photos of the process. Be sure to view the photos in full screen.
Quail and Sausage with Grape Sauce
Black Rice with Carrot and Celery
Lamb Sausage with Grape Sauce
Chukar with Grape Sauce
2011 Panul Cabernet Sauvignon
Chukar breasts resting with salt and pepper.
Grapes being reduced to make the sauce.
Chukar, sausage and grape sauce cooking and blending the flavors. Cook slowly and covered.
Two Awesome Meals
05 Wednesday Sep 2012
Two awesome meals this weekend. This one is one Robin made in the motor home’s microwave while we were at the Snake River RV Resort in Homedale, Idaho.
Fresh Made Popovers filled with Fresh Egg Salad
This was simply delicious!
And then tonight we had
Grilled Pork Ribs
Chinese Black Rice
Fresh Made Sweet and Sour Sauce
This was another great meal. I have never had Chinese Black Rice, but it is delicious! Fruity. Maybe a little sweet. Great with the pork. We had grilled three racks of these ribs and they were all super. Cheers!
Boise Foodie Guild 