Friday, March 25, 2011

Starting tonight: Big hunks of meat to be shared amongst friends...


KAR MOO PARLOW | FIVE SPICE PORK HOCK
Traditionally, these hocks hang out in large brass woks at food stalls throughout Bangkok.
You tell the vendor if you want it fatty or lean, although in this case, 'lean' is a relative term.
She slices a few slivers and serves it over rice, tops it with a bit of the dark braising liquid and maybe some stewed veggies. Though I enjoyed the dish, I always felt that it was more appropriate to serve the whole hock, for people to feast on as a group. So that's what we'll be doing. One hock should easily feed 3-6 people. We serve it with pickled mustard greens and pounded chile with vinegar.

Friday, March 18, 2011

Chicken and Rice for Tsunami Relief @ NIGHT+MARKET!



Tonight through Sunday, March 20, we will be offering two takes on Chicken and Rice,
as prepared in two different regions of Thailand.
Each dish is paired with a wine.
20% of proceeds will be donated to Doctors Without Borders
to aid with Tsunami relief in Japan.
$ 18

KAO MAN GAI

Poached chicken over rice seasoned with ginger, garlic and rendered chicken fat.
Served with a ginger and yellow bean sauce and chicken soup.
This is a Hainanese dish popular in central Thailand, although it can be found in most corners of the country.
riesling, eva fricke, rheingau, germany '09
dry riesling from steep slopes of slate and quartzite. all that minerality is balanced with citrus flavors and a particularly sweet nose. the producer is also employed as a winemaker at leitz.
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OB GAI

Chicken on the bone, stewed in a spicy broth of lemongrass, kaffir lime leaves and red chile paste.
Served with coconut sticky rice.
tinto maceracion carbonica, los bermejos, canary islands '09
this wine comes from a place that looks like it could be a lunar surface. large divots are dug out to shield the vines from extremely harsh winds. it's made from a grape called 'listan negro' but if i didn't know that, i'd probably say it was a gamay from the loire!