Sitney Thai Restaurant, Parramatta

www.sitneyrestaurant.com

Ratings
Food:	7.5/10
Atmosphere:	7/10
Service:	8/10
Value:	8/10

Average Price
Entrée:	$7 – $15
Main:	$15 – $20
Dessert:	$7.90
Degustation:	N/A
Corkage:	$2.5 p/p
Cakeage:	Free

Others
Ease of finding a car park:	Normal
Ease of finding the restaurant:	Easy
Brightness of restaurant:	Dark
Noise Level:	Noisy
Waiting time for foods:	15 mins – 20 mins
Booking time require:	1-2 Days
Child friendly/High Chair:	No

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Out of all the the south East Asia cuisine, Thai is one of my favourite. The reason being is the fresh ingredients, spicy yet sour, lovely curries and lovely stir frys in Thai food. They don’t use a lot of ingredients but yet the flavours are complicated and delicate.

Thanks to Food morning, I scored two vouchers to dine at Sitney Thai Cuisine in Parramatta. It’s always such a lovely feelings to be having a good dinner with some lovely food bloggers that live in the same area like Mel and Tammi. But I am even more honoured that Sara made it all the way from South to attend the dinner.

There was endless chatting involved so I went straight in to the menu and said “hey let’s order food I am starving!!” A bit embarrassed by my own words but hey what’s the purpose of a food blogger dinner if there is no food right? Hehe

Duck Herbs – Popular Thai mini dish of finely chopped roast duck tossed with red onion, mint, sliced shallot, roasted rice and chilli-lime dressing served on cos lettuce leaves.

The vouchers entitle us to order four entrees, four mains and four desserts. At first I thought we must have a lot of leftovers but at the end we cleaned all the plates. As part of the condition of the voucher for entrée, two choices out of the four needed to be either curry puffy, spring roll or satay chicken. We opted for the duck herb, spring roll, Satay chicken and golden money bag.

Tung Tong – crispy fried pastry and fillings of chicken, crunched peanuts, green peas and served with sweet chilli dipping

Springs Roll – Golden crispy vegetarian springs rolls filled with mixed veges and served with plum sauce.

Kai Satay – Grilled marinated chicken skewers served with toasted peanut sauce and cucumber relish.

We all agreed the duck herb was a very good dish with the presentation similar to that of a San Choy Bow. There were heaps of spice and herbs that have been chopped finely mixed in the duck mince such as red onion, mints, shallot, chilli and garlic. I found the chicken was just cooked as I can still see a tiny little pinkish in the middle but I still enjoy it a lot because the meat used for the skewer is a thigh rather than a breast. It was juicy and succulent. Money bag and Spring rolls were piping hot which nearly burnt my tongue. The pastries wrapped outside were both crispy and flaky. I really enjoyed every entrée on the table.

Pad Thai with seafood – Stir fry of thin noodle tossed with mix of textures including dry shrimp, diced tofu, bean sprouts, garlic chives, crushed peanuts and sliced red onion.

I’ve eaten a lot of Pad Thai including the authentic one from Thailand. A good Pad Thai should not be overly sweeten and soggy. Sitney Thai’s Pad Thai was certainly not one of those. It was generous in portion and tasty.

Massamun beef curry – with sweet coconut broth and completed with sprinkle cashew and fried red onion

I choose this curry as a main because the weather on that night was cold and windy, the Massamun beef curries was hearty and chucky. It goes well with the steam rice. It wasn’t overly sweet or heavy, strong taste of herbs like star anise and cinnamon really boosted up my appetite.

Stir fry chicken with limes leaves and peppercorns sauce

This was the dish I thought that is not spicy, but turns out to be the most spicy. I like the vegetables and the flavours but the let down for me was the chicken meat. It was a bit dry and tough to chew.

Som Tum – green papaya salad with carrot, tomato, green bean, roasted peanut and dry shrimp drizzled with chilli-lime dressing

I actually learnt making this salad in Thailand when I went to Bangkok last year and joined a cooking class. It is simple yet packed with a lot of flavours. The one I made doesn’t have soft shell crab. But this one here certainly is an icing on the cake. It was crispy and fried to golden brown.

Coconut milk with sago and rockmelon

For dessert there is only one option so all of us had the same thing. This was a familiar dessert to me because in Chinese dessert we cooked a lot with sagos. The only bit I wasn’t used to is the slight salty taste of the coconut milk. It is similar to mango sticky rice where salt will be put into the sticky rice.

Conclusion: Great food, service, and beautiful decor-dim mood light with a modern funky interior. The menu is extensive and their foods are packed with lots of authentic flavours.

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Address:

277B Church Street, Parramatta
opening hrs: Mon – Fr: 11:00 to 15:00, Sat – Sun: 12:00 to 17:00, Dinner everyday: 17:00 to 22:30
Ph:+612-9633-3226
Web: www.sitneyrestaurant.com

Getting There:

Parking: Church Street or Phillip St
By train: Parramatta Station

Thai grilled pork neck – Moo Ping

 

Do you love the grill pork neck in Chat thai but find it a bit expensive for just one small skewer? Now I will tell you the exact step of making your own but only with a friction of the cost. Moo Ping is eaten as snack in Thailand. It can be eaten with or without sticky rice. It is a great barbeque item for kids and adults.

Ingredients:

2 tbsp brown sugar 
1 tsp salt  
450 g pork neck (choose one with more fat in it)  
3 garlic cloves, finely diced      
1 tbsp fish sauce    
1 tbsp coconut milk  
1 package of bamboo skewer 

Directions:
1) Soak the bamboo skewer in water at least 1/2 hour (while you marinade the pork), to prevent them from burning while on the grill.

2) Slice the pork into thin long strips, a quarter of an inch thick. If you are planning on using the skewer, inch wide strips are better. If you are grilling the pork on the grill directly, a bigger piece will prevent it from falling into the coals.

3) Mix all ingredients together and marinade for half an hour or over night for better result.

4) If you are using the skewers, thread a skewer through the pork. On medium heat add some oil in a pan, until it is hot place the skewer on the pan and slowly cook it until it is golden brown and cooked through.

Best to marinate it before threading the meat

Make sure you use a non-stick flat frying pan for the best result as the sugar start carmelizing it is easily burnt.

match with the special dipping sauce…Nam Jim

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Pad Prik King–Red curry paste fried fish

A recent trip to Home Thai restaurant on Sussex street inspired me to make a red curry dish, similar to the pork belly that I ordered called Pad Prik King. It is really just pork belly and yard long beans, fried in red curry paste without using coconut milk like normal curries. I decided to substitute the pork with fish to test out my creativity. The red curry paste I used is bought from Darwin market which is homemade by some Thai people, I heard a lot of good feedback about Maesri brand which can be found in most Asian grocery store. You can buy the small can if you don’t have time to make your own. Here is the mouth watering recipe, enjoy!

Ingredients:

3 tbsp oil  
400 g Ling fish fillet or any thick fish fillet of your choice   
3 snack beans cut into 3cm pieces
1/2 tomato, finely diced     
1/2 Spanish onion, finely diced   
1/2 capsicum, cut into thin stripes 

3 cloves of garlic, finely diced 
1.5 tbsp red curry paste      
4-5 kaffir lime leaves 
3-4 tbsp water
1.5 tbsp brown sugar or palm sugar      
1 tbsp fish sauce 
1/4 cup coriander for garnish
1/4 cup flour

Directions:

1) Cut the fish fillet in 4 X 4cm piece, pat dry with paper towel and briefly marinated with few pinch of salt, pepper and some sesame oil (optional). Wrapped it with cling film and leave in the fridge for minimum an hour.

2) Take the fish out from the fridge, pour the flour on a clean bowl and gently roll the fish pieces over the flour until evenly coated. Heat up the wok or pan with enough oil to pan fry the fish for 3 – 5 minutes until golden brown and have a nice crisp. Leave them on few piece of paper towels to absorb excessive oil and move on to step 3).

3) With a new clean Pan or clean the existing pan, add in 1 tbsp of oil and pan fried the yard long beans and capsicum until 50% cooked and leave in a separate bowl.

4) Now we are ready to make the red curry sauce and assemble the dish. Add 2 tbsp of oil in the pan, once it is hot enough add in the garlic and onion. After 2 mins, add in the red curry paste and fry until fragrant and oil are separate out with the paste. Now add in the tomato and water and simmer for about 4 mins.

5) Add in the fish sauce, sugar & kaffir lime leaves and taste test with a spoon, adjust to your own taste by adding more water if its too dry or more sugar/fish sauce if its too salty/sweet.

6) Once you are happy with the sauce, chuck the fish piece back in and gently stir it with a spatula for 1 min, be careful not to break the fish pieces or ruin the crispy coating.

7) Add the beans and capsicum back in and stir it for another 1 -2 mins.

8 ) Garnish with coriander and serve hot with jasmine rice.

Group photo for all ingredients

roll fish piece on the flour until evenly coated

pan fry the fish until golden brown

leave it on few piece of paper towel to absorb excess oil

fry garlic, onion and red curry paste, then add in tomato and kaffir leaves

lastly, throw back the fish, beans and capsicum in

 

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Pad Prik King–Red curry paste fried fish

A recent trip to Home Thai restaurant on Sussex street inspired me to make a red curry dish, similar to the pork belly that I ordered called Pad Prik King. It is really just pork belly and yard long beans, fried in red curry paste without using coconut milk like normal curries. I decided to substitute the pork with fish to test out my creativity. The red curry paste I used is bought from Darwin market which is homemade by some Thai people, I heard a lot of good feedback about Maesri brand which can be found in most Asian grocery store. You can buy the small can if you don’t have time to make your own. Here is the mouth watering recipe, enjoy!

Ingredients:

3 tbsp oil  
400 g Ling fish fillet or any thick fish fillet of your choice   
3 snack beans cut into 3cm pieces
1/2 tomato, finely diced     
1/2 Spanish onion, finely diced   
1/2 capsicum, cut into thin stripes 

3 cloves of garlic, finely diced 
1.5 tbsp red curry paste      
4-5 kaffir lime leaves 
3-4 tbsp water
1.5 tbsp brown sugar or palm sugar      
1 tbsp fish sauce 
1/4 cup coriander for garnish
1/4 cup flour

Directions:

1) Cut the fish fillet in 4 X 4cm piece, pat dry with paper towel and briefly marinated with few pinch of salt, pepper and some sesame oil (optional). Wrapped it with cling film and leave in the fridge for minimum an hour.

2) Take the fish out from the fridge, pour the flour on a clean bowl and gently roll the fish pieces over the flour until evenly coated. Heat up the wok or pan with enough oil to pan fry the fish for 3 – 5 minutes until golden brown and have a nice crisp. Leave them on few piece of paper towels to absorb excessive oil and move on to step 3).

3) With a new clean Pan or clean the existing pan, add in 1 tbsp of oil and pan fried the yard long beans and capsicum until 50% cooked and leave in a separate bowl.

4) Now we are ready to make the red curry sauce and assemble the dish. Add 2 tbsp of oil in the pan, once it is hot enough add in the garlic and onion. After 2 mins, add in the red curry paste and fry until fragrant and oil are separate out with the paste. Now add in the tomato and water and simmer for about 4 mins.

5) Add in the fish sauce, sugar & kaffir lime leaves and taste test with a spoon, adjust to your own taste by adding more water if its too dry or more sugar/fish sauce if its too salty/sweet.

6) Once you are happy with the sauce, chuck the fish piece back in and gently stir it with a spatula for 1 min, be careful not to break the fish pieces or ruin the crispy coating.

7) Add the beans and capsicum back in and stir it for another 1 -2 mins.

8 ) Garnish with coriander and serve hot with jasmine rice.

Group photo for all ingredients

roll fish piece on the flour until evenly coated

pan fry the fish until golden brown

leave it on few piece of paper towel to absorb excess oil

fry garlic, onion and red curry paste, then add in tomato and kaffir leaves

lastly, throw back the fish, beans and capsicum in

 

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Malacca Straits Thai, Pitt Street food court

Ratings
Food:	8/10
Atmosphere:	3/10
Service:	3/10
Value:	8/10

Average Price
Entrée:	$2 – $7
Main:	$10 – $15
Dessert:	N/A
Degustation:	N/A
Corkage:	N/A
Cakeage:	N/A

Others
Ease of finding a car park:	Extremely Hard
Ease of finding the restaurant:	Hard
Brightness of restaurant:	Bright
Noise Level:	Noisy
Waiting time for foods:	5 mins – 10 mins
Booking time require:	walk in
Child friendly/High Chair:	No

 

 

This is a fast and busy food court which I often come in here just for the larp kai ( basil chilli mince chicken). Not a lot of places can do a good Larp Kai and the one in Malacca Straits Thai is certainly one of the best. My first favourite is still Chat Thai thou but with the restricted lunch hours and in days which I don’t have mood to line up for 1/2 an hour. I will just order a quick and yummy lunch here.

The entrance to the Woolworth food court is not easy to find, you can either enter via Pitt Street or go through the Metro Woolworth from George Street and this will lead you to a door which you pass through you will see the staircase to the food court. But be warn, this place is really packed and noisy, suggested to be there early so you can find a seat, however portion are generous and reasonable priced.

Basil chili chicken with egg and rice, $8.90

The larp kai is huge, full of flavours and fresh stir fry when order and not those take away sitting on a container waiting to be spoon. As you can see there is heaps of veges and the chicken mince are so tender and moist, I believe it is chicken thigh mince. Egg is extra $1.

Garlic and pepper chicken with rice, $7.50

The garlic and pepper chicken was tasty but not as nice without the chilli, after you tried something new you are always more determine to stick with your old favourite.

 

Conclusion: If you like authentic thai food and not fussy about the noisiness level and the food court ambience. Do come and have a try!

 

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Address:

303 Pitt Street, Sydney  
opening hrs: Mon – Friday 12:00 to 14:00  
Ph:+612-9267-5454
Web: N/A

Getting There:

Parking: Pitt St 
By Train: Town Hall Station  
By Bus:

@Bangkok Thai Restaurant, Capitol Square Haymarket

www.capitolsquare.com.au/html/bangkok_restaurant.html

Ratings
Food:	8/10
Atmosphere:	7/10
Service:	7/10
Value:	7/10

Average Price
Entrée:	$8 – $10
Main:	$15 – $25
Dessert:	$7 – $10
Degustation:	N/A
Corkage:	$5 p/p
Cakeage:	Free

Others
Ease of finding a car park:	Hard
Ease of finding the restaurant:	Easy
Brightness of restaurant:	Bright
Noise Level:	Noisy
Waiting time for foods:	15 mins
Booking time require:	2 Days – walk in
Child friendly/High Chair:	No

Our anniversary feast continued, non stop eating and eating. Being on a Friday on the actual anniversary day, we want something quick and nice. So we went to Capitol Square which is just located not too far from Central Station. We had few options to choose from there like MillioRe Korean, Yumei Japanese etc. Being a Thai food lover, I picked @BangKok and we were given a table straight away without a reservation (Time was 6.30pm on a Friday evening)

The décor of the place was really nice and had an authentic Thai feel to it. Waitress was attentive and friendly. We ordered 3 dishes and felt absolutely stuffed.

Khao Pod Tod – Thai Style garlic & pepper corn fritter served with sweet chilli sauce, $7.90

On the entrée page in the menu, the background was this yummy looking deep fried corn fritters picture. Since I am such a corn lover, I want to give this a try. Apparently, after some research, Khao Pod Tod is one of the most popular snacks in Thailand. It is a variation on the popular Thai fish cakes but instead, substitute with corn kernels instead of fish. First bite was OMG, so crunchy and the corn is not those frozen type. There is nothing more exciting than having the sweet juice of corn exploding in your mouth with every bite of the corn fritters. Because it was so damn hot and crunchy, the top of the roof of my mouth got burnt a little bit it was worth it…

Phad Pled Ped Yod Ma Prow – BBQ duck and heart of coconut stir-fried in aromatic curry paste with Thai egg plant, hot basil and banana chilli, $16.90

The BBQ duck curry was most definitely a winner on the table. Every mouthful was bursting with fragrance, flavour and fire. Both JC and I were looking at each other guzzled down water to put the fire out in our mouths. The young coconut meat was very tender that I initially thought it was bamboo. You will love this dish if you are a spicy lover!

 

Pad Thai – Stir fried thin rice noodle with your choice of meat (we choose beef), bean sprout, egg, garlic chives, and garnished with grounded peanut & dry shrimp, $13.90

The Pad Thai arrived nice and hot, I was pretty happy with the serving size. However, it was lacking a bit chilli flavour so I requested to have some chilli powder on the side. Lucky I only drizzle a little because it caught my tongue on fire. The beef pieces were also a bit dry and chewy, it would be better if we have ordered chicken or prawn instead. Overall, it was not bad. Noodles were soft and delicately flavoured with a squeeze of lime on it.

Conclusion: this is an alternative option when the popular Chat Thai across the road is full, good atmosphere and authentic Thai food you are going to get here. The seating can be a little uncomfortable if you are sitting in the middle of the restaurant where the seats are cushiony-box stools with low table. The dining table is a bit small and you will be given a High Tea style 3- tier tray to put your plates on.

Address:

Capitol Square Building, Shop G11 730 – 742 George Street, Haymarket  
opening hrs: Mon – Sun: 11:30 to 16:30, 17:30 to 00:00 
Ph:+612-9211-5232
Web: www.capitolsquare.com.au/html/bangkok_restaurant.html

Getting There:

Parking: Liverpool St or Kent St 
By Train: Central Station  
By Bus:

Banana-and-Chocolate Roti,Chiang Mai

Today I will take our food lovers to experience the famous Thai tourist dessert – Banana and Chocolate Roti.  Have you tried roti with chocolate and condensed milk? Thailand has these amazing little street food carts that goes by just cooking sweet Roti. You have the options by topping it with banana, chocolate, or plain one and just rolled up on a piece of paper. Cost about 20 THB = 70 cents?

To make the roti, the vendor takes a small lump of dough that he slaps onto the counter repeatedly, until the dough is paper thin and stretchy. Then he adds a HUGE amount of butter and oil onto a large flat wok and let it sizzle on it. Lastly, chocolate and sweetened condensed milk is poured onto the dough.

Just one bite and I fell in love with it. It was a truly OMG food moment, the crispiness and banana inside just made me ate until I was beyond full.