Special Recipe for Valentine’s Day by Bangkok Lounge

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Bangkok Lounge Group, a Thai dining restaurant chain based in Bedfordshire, reveals its special recipe for Valentine’s Day that will certainly help you spice things up on that February night. They have just released this signature dish and those who are looking forward to try it at home can find the recipe for their ‘Beef Massaman’ here.

“Like all of our dishes, this one tastes best when cooked using fresh ingredients. It’s an award-winning dish, and one that we would love for more people to be able to enjoy,” said Motin Miah, the company’s owner.

So why not give it a try and surprise your loved one with a home-made, love-made meal, instead of the predictable ‘restaurant going’ romantic evening?
The ingredients for this recipe are:
· 31g of Massaman curry paste (Mae Ploy)
· 52g of diced onions
· 213g of coconut milk (Chao Koh)
· 63g of peeled and boiled new potatoes
· 147g of thin sliced strips of top side beef
· 60g of water
· 20g of fish sauce (Pla Muek)
· 26g of sugar
· 1g of salt
· 34g of vegetable oil
· 60g of tamarind juice

Now let’s see what you actually have to do with all these ingredients. First, place a deep pan or wok over a medium heat and coat with the oil for 10 seconds. Then add the Massaman curry paste and pour half of the coconut milk, stirring slowly. After a minute, add the beef and raise the heat, making sure you stir until the beef is almost cooked. The last ones are the potatoes and the diced onions. Finally, pour over the water, tamarind juice, and the rest of the coconut milk and season with the sugar, salt, and fish sauce. Stir everything and simmer over a low heat until cooked. When it is ready transfer the food to the bowl and enjoy it with some steamed jasmine rice.

Even though the recipe is not at all complicated, Bangkok Lounge offers a takeaway service for those who don’t master the kitchen that well or who simply don’t want to do the washing up afterwards.

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Ekachai Launches Its Fifth Restaurant

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Next week Ekachai will be opening its fifth restaurant in King’s Cross. The family-run restaurant is bringing authentic SE Asian hawker food and will take one of the final spaces in the Granary Square development. The confirmed day of the opening is Monday the 15th of January.

Ekachai specialises in ‘wok hei’, which takes many years of practice to master. Wok-cooking is fundamental to their menu that offers a mix of wok and casual-dining, a street food very popular in Hong Kong, Malaysia, and Thailand.

Some of the highlights of their menu include the Hong Kong dishes ‘Handmade XLB’, which is a soup filled dumplings with minced prawn and pork hand wrapped in a light wheat flour pastry and ‘HK Beef Brisket Noodle Soup’ a Cantonese speciality of braised tender beef brisket, fine egg noodles, white radish, and pak choi.

From Malaysia they brought the ‘Hainan Chicken Rice’ – a slow poached corn-fed chicken with aromatic rice cooked in chicken stock, usually served with spicy chilli vinegar dip and spring onion, ginger sauce, and cucumber garnish – and ‘Tempe Soup’ which consists of vermicelli rice noodles with fried tempeh, tofu, spinach, and bean sprouts.

Two of the dishes from Thailand are ‘Kai Krapow’, which is a classic Thai dish of ground chicken with chilli, fine beans, fragrant lime leaves, and holy basil, traditionally enjoyed with a fried egg, and ‘Nua Nam Prik Pao’ that includes beef slices wok fried with fine beans, lime leaves, and dried shrimp in a fiery Thai chilli paste.

The restaurant will open from 11.30 to 10 pm every day on York Way and it will serve SE Asian comfort-food. The prices vary from £4.95 for the cheapest starter to £8.95 for the cheapest main dish.

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