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Bangkoknoi Thai

I love Thai food, and one of my favourite restaurants to go to for Thai was always Bangkoknoi Thai Restaurant, so when my anniversary came, it was a perfect time to re-visit this place! The location of this restaurant is on the east side of Centre street, and parking is definitely limited in the back. I find street parking much more accessible, and easier actually!

Since it was our anniversary, it was just the 2 of us, and we ordered a lot of food! We started off with Tom Kah Gai which was a delicious soup, and something different for the typical Tom Yum Soup I normally order. It’s not that different from the Tom Yum soup actually, with notes of lemon grass, lime juice, cilantro plus the added taste of coconut milk. The coconut milk adds a whole new dimension to the soup and tones down the spiciness actually – making it quite enjoyable! The soup has slices of chicken, fresh mushrooms, and tomato chunks!

We then ordered some appetizers, and we choose Crunchy Calamari, which of course was battered calamari deep fried sweet chilli sauce

One thing I’ve always loved from Bankoknoi would be their deep fried fish! We always order their Spicy Fried Fish, and I think I had my hopes too high this time. It wasn’t as delicious as it was in the past, but it wasn’t bad at all. The fish was a tad over cooked, and the texture of the fish wasn’t flaky anymore. However, it was still super good!! It was by no means bad, just not as good as it use to be!

We ended with my all time favourite dish, Pad Sie Ew which I know as Pad Sew from other Thai places. Sadly, I can’t say this dish was done to my expectations. I had a small handful of the wide noodles, and just wasn’t seasoned much. I think I would skip this dish next time I go to Bangkoknoi.

At the end of the day, we left very satisfied and quite full! We had a fun night, with great food! It’s still a great restaurant for Thai, so I would definitely return! I’ve been returning for many years, so why stop now?

Bangkoknoi Thai on Urbanspoon

Bangkoknoi Thai

1324 Centre St N
Calgary, AB T2E
(403) 277-8424

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Homemade Satay Sauce on Gai Lan

Home Made Chinese Broccoli with Satay Sauce

Okay, I made a delicious dish with Gai Lan which is also known as Chinese Broccoli in some places. It’s an easy to make dish, as you only need to blanch the gai lan until tender crisp. Then, just make the satay sauce in a little bowl to pour ontop when you’re ready to serve and eat!

Ingredients:
handful of Gai Lan
1 tbsp crunchy peanut butter
1 minced garlic
1 tablespoon of lime juice
1 teaspoon of chilli powder, to taste
1 tablespoon soy sauce
150ml water, as needed

First thing, bring a pot of water to a boil, and I like to season the water when it’s boiling with both salt and some sugar – as Gai Lan can sometimes have a bitterness to it. Blanch the Gai Lan until it’s a tender crisp.

In a separate bowl, combine the rest of the ingredients to make the satay sauce. You can modify the sauce to your liking, as it’s really just a guideline. This sauce will be really thick from the peanut butter, so you can dilute it to the consistency you like it with the water. It will be salty from the soy sauce, so it’s important to taste as you go. I find it easiest to start with a little and add more as needed.

To put together, take out the gai lan out of the boiling water and place on a plate. Then, just pour some sauce on top and serve. I like to have the sauce on the side, as it’s delicious with rice/noodles as well!

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Homemade Chinese Man Tou – 饅頭

Home Made Chinese Steamed Buns – Wan Tou

My brother-in-law came to visit, and as a welcome gift, I decided to make one of his favourites, which is Man Tou! The other thing he really likes is white rice, and that’s definitely harder to bring to the airport to greet with (in my opinion – without doing something fancy to it). So, I just made a small batch, and it’s quite simple!

Ingredients: (makes 8-10 small man tous)
3/4 tsp Yeast
1/2 cup Warm Water
2 cup Flour
1 tbsp Sugar
1 tsp Oil

First, you mix the yeast with the warm water, and give it time to activate. You can also use instant yeast, especially if you’re pressed on time. I was pressed on time, but didn’t have instant yeast – so my end results was a little more dense.

After the yeast had doubled, mix the sugar with the flour, then pour the yeast mixture and oil into the flour mixture as well. If you have an electric mixture, use the hook attachment and knead for about 10 minutes. If you’re like me, then just knead until the dough is soft, smooth and quite “silky”.

Now, you can roll out your dough into a rectangle, and roll up one end. Then, with a pastry cutter, cut the log into pieces and place on little squares of parchment paper.

Now, you can set up your steamer while the dough rises for about 20 minutes.

When you’re ready to steam, steam it for about 13 to 15 minutes if you’re making the large man tous, and 10-12 minutes for the little ones! Serve while hot!

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Homemade Put Chai Ko – 砵仔糕

Home Made Boot Jai Goh – Chinese Pudding Cakes

I think I goofed up on this recipe, because it’s more “traditional” to use Chinese slab sugar, or at least rock sugar… or even brown sugar to get the colour. Regardless, you can just substitute the sugar. There’s nothing wrong with using white sugar either!

Ingredients: (makes 4-6)
1/2 cup Hot Water
2 tbsp Sugar
1/4 cup Cold Water
6 tbsp Rice Flour
2 tbsp tapioca starch
1/2 tsp almond extract

First thing is first – as this solution doesn’t like to wait for you… so, get the steamer ready so it’s ready! Also, cut some pieces of plastic wrap or tin foil so you can cover the little bowls before you place them into the steamer.

Now, you get to measure out your hot water and dissolve the sugar into the water.

Then, in another bowl, mix the cold water with the almond extract, rice flour and tapioca starch.

Then, combine the 2 solutions and mix well. When it’s combined thoroughly, I like to pour it into the measuring cup as it has a spout – making it easiest to pour. Now, pour this solution into the molds – and cover it with plastic wrap and place into the steamer immediately.

Fill the molds almost to the top, but be sure to leave some room.

Steam these desserts for about 15 minutes on medium high heat. Then, you’re ready to enjoy! You can either enjoy it in the dish or turn them over and remove it out of the molds!

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If you’re making a thicker one, the best way to check if it’s done, it’s a good idea to do the wiggle test while they’re still in the steamer. It should jiggle, but there’s usually a liquid film on the top – so look at the sides!