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The Liberty Times Recommend Thai Do Thai Restaurant [台中好吃泰式料理-泰鍍] 自由時報週末生活版推薦泰鍍

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2010.08.08週日父親節,自由時報週末生活版推薦了四家台中地區好吃的泰式料理,泰鍍為其中之一,這次推薦的主題為綠咖哩雞,在跨頁報導的樣方側邊可以清楚的看到泰鍍真材實料的綠咖哩雞的圖片、中間上方有獨家從泰國引進的泰式八寶生菜捲、右上方有香濃的椰漿芒果飯和含有豐富維生素礦物質姊姊妹妹最愛的辣味泰式水果沙拉。

另外,我們要特別感謝記者陳淑慧小姐發現報導我們,和拍出好吃照片的年輕攝影師李惠州先生!

訂位請洽:(04)23208762
台中市大光街130號(大墩家樂福後方)
特約停車場位於公益路燦坤和星巴克旁

Today, 8th August 2008, is Taiwanese Father's Day. The Liberty Times selected Thai Do Thai Restaurant to be recommended to its readers. We are the one in four restaurants. Its topic was Green Curry Chicken. As it can be seen in the photo, the large semi-plate was the green curry dish. In the top-middle was our exclusive Thai Eight Treasures Starter. The right above was the sweet mongo rice with coconut milk and the right below was our spicy fruit salad dish which contained 5 seasonal fruits.

We'd like to thank the reporter , Miss Shuhui Chen, and Photographer, Mr. Huizhou Li!

Thai Do Thai Restaurant Reservation: (04)23208762
130 Daguang St., Taichung (Behind Dadun Rd. Carrefour)
Car Park Provided

Steamed Sea Bass in Lime Sauce by Thai Do Thai Restaurant in Taichung [台中泰式料理-泰鍍] 清蒸檸檬魚升級版

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喜歡鮮魚料理的老饕每每來到泰鍍,都必定會點酸酸辣辣的清蒸檸檬魚,這是泰鍍最熱銷的菜色之一,泰鍍默默的幫客戶做了升級,升級版有什麼不同呢?那就是魚的大小!店長馬克每隔幾天都要去台中魚市場採購新鮮捕撈上岸的七星鱸魚,因為是自行採購,可以節省一筆中間商的處理費用,泰鍍直接將這比費用回饋給客戶,來店的時候,不曉得您有沒有發現,我們的小尾與大尾的七星鱸魚份量已經增加了不少?鮮甜的魚肉加入特製醬汁蒸熟後,在淋上新鮮的檸檬原汁,大量鮮艷的生菜不只是點綴,還是調味的功臣,您在享用這道菜的同時,別忘了搭配這些新鮮蔬菜一起吃,把健康和美味一起吃下肚。
訂位請洽:(04)23208762 台中市大光街130號(大墩家樂福後方) 特約停車場位於公益路燦坤和星巴克旁
The steamed Sea Bass in lime sauce is one of our most popular dishes for those fish-lover customers. We upgraded this dish for you long time ago. What did we upgrade? The answer is the 'size'. Thai Do manager, Mark, goes to fish market himself every few days to purchase the freshest fish for serving our customers. Since it's direct purchase, we are able to save the fees from the middle men. We move the fund to purchase larger fish for you. In kitchen, we add fresh lime juice in it after sweet fresh fish is perfectly steamed with our homemade sauce.  With a great deal of fresh vegetable, it's ready to be served. The colourful vegetables doesn't o…

Naem Salad by Taichung Thai Do [台中泰式料理-泰鍍] 泰式涼拌酸肉

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這道泰北酸肉主要由豬肉、豬皮、煮熟膠狀的糯米飯、新鮮的蒜、鹽、辣椒和糖等,以香蕉的葉子或是現代人工包裝後(請參考圖例中紅紅的那條泰式酸肉腸),經三到五天約30度C、溼度50%的環境發酵而成。

它獨特的酸味,搭配微甜、辣和膠質豐富的Q彈口感,有點像是臭豆腐或是榴蓮這類食物,許多的老饕就是愛這味道,甚至不需多做料理,直接下肚!這道泰北佳餚,在泰國當地可以依照個人的喜好去料理:烤、炸、涼拌、炒飯麵或是煮湯。泰鍍目前推出涼拌酸肉這道菜,以鮮甜的生菜伴佐酸肉,再以特調酸辣醬汁拌勻後,清爽下飯!喜愛異國料理的朋友千萬不要錯過這道泰北名菜!

訂位請洽:(04)23208762
台中市大光街130號(大墩家樂福後方)
特約停車場位於公益路燦坤和星巴克旁

This Northern Thai dish, Naem, is a fermented sausage made with pork, pork skins, sticky rice, chopped garlic, salt, sugar and chilies. In old time, it was wrapped in banana leaves. Nowadays, it is usually wrapped in cylinder food bag. It takes 3 to 5 days to complete the fermentation process under the condition of about 30℃ and 50% humidity. (Please refer to the attached photo for the finished Name sausage)

The cooked sticky rice make the sausage's texture jelly alike. Many people just sliced it and eat it alone, it's already a great finished food product! In Thailand, there are many ways to deal with it, you can use it to make roast, fried (rice, noodle or …