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Grand Palace, Bangkok

Grand Palace, Bangkok Thailand

National Capitals Dinner

April 6, 2013

 
Washington DC: Kara's Addictive Appetizer
Black beans, corn, green onions and feta cheese, served with dippers.

Ayutthaya Thailand: Kanom Krok (Coconut Dumplings)
Bob’s specialty.  We’ve had these on the street in Bangkok (current capital) and Thonburi (capital before Bangkok), but they originated in Ayutthaya (capital from 1350s to 1750s)..
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Sukhothai Thailand: Sukhothai Noodles
Sukhothai was the capital of Thailand prior to Ayutthaya (1300s).  These are rice noodles in a pork and tamarind soup base, served with green beans, ground pork, char shiu pork, bean sprouts, peanuts and crispy won ton.

Bangkok Thailand: Green Mango Salad
Sour fruit salads are common at Thai meals.  This one often accompanies fish.

Sukhothai Thailand: Chicken in Pandanus Leaves (Gai Hor Bai Toey)
Marinated chicken wrapped in pandanus leaves, served with a soy-based dipping sauce.  (Unwrap before eating!)

Thonburi Thailand: Roasted Thai Eggplant with Green Curry Sauce
Thonburi, on the west bank of the Chao Phrya river, was established before Bangkok, on the east bank.  It’s now been annexed into Bangkok. This is a fusion recipe.  Thais normally eat their eggplant raw, as salad, with a spicy pork sauce, or stewed in curry.  Roasting is uncommon, because few Thai home kitchens have ovens.
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Bangkok Thailand: Chocolate Banana Crepe Cake
Crepe cakes were the “new” dessert in Bangkok restaurants this year.

Tokyo Japan: Peach Mousse with Watermelon and Matcha Yogurt Sauce
We actually had this in Hakone at a traditional inn.  Matcha is powdered green tea. 

Washington DC: Chocolate Dipped Almonds with Sea Salt
A specialty of Trader Joe’s, which we first encountered while visiting Kara, Steven and James.
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Various Red Wines from our Cellar
Snoqualmie Columbia Valley Riesling 2011
Decaffeinated fair trade organic coffee from South America