Fat-thai: SGV's premier Thai cuisine resource

Hello,

So finally after preparing all my ingredients: fresh garlic, fresh eggs, extra virgin olive oil, french baguette, 2lbs of Shrimp, sea salt and Lee n’ Perrins, I set out to make my first ever Aioli sauce. 

I had some friends after we came back from The Getty Museum, and I wanted to treat em to some tapas. 

First: Smack the garlic with a mallet and peal the skin. Put two cloves (just the small slices that look like tangerine wedges.) 

Second: Mince that garlic on a cutting board and add 1/4 teaspoon sea salt. 

Third: Grab two eggs and extract the Yolk. Put Yolks in blender.

Fourth: Measure out 3/4 cup of olive oil. 

Fifth: Put it in a blender except for the Olive oil. 

Sixth: Start pulsing the mixture in your blender using 1-second on/off intervals while also slowly pouring the olive oil. 

Seventh: Pour the olive oil as needed to get a mayo like consistency. Also start pouring about 1/3 cup of Lee n’ Perrins so that the mayo turns into a brown sugar like color. 

Optional: add some Tabasco or chili powder as needed if you prefer spicy. 

Optional: Slice a fresh baguette into 1/3in slices and spread that Aioli mayo and warm in a 350 degree oven. Remove when the majo melts into the bread. Serve shrimps on top in a bruschetta like fashion. 

Grab some light Mexican beer that pairs well with seafood or a a fruity pinot noir if you’re fancy enough.

Enjoy.

So I’ve been thinking about that thai shooter appetizers I had, I remember it had a name tag with the key elements of the sauce and I finally remember it was combination of worcestershire sauce + aioli sauce. I know right, Aioli sauce? Well after some digging, Aioli sauce is almost like a mayonnaise but based on olive oil. It was my first time trying it last Friday and it was great. I’m getting so close to making this Thai fusion appetizer. But i’m also fast at work on my newest inspiration—papaya salad inspired by Mexican Cheviche. Can anyone say Cervesas. 

I really wished I had taken a picture of this shrimp shooter. But some of the best asian fusion food can be had in law school and within large firms. Enter Experian and JonesDay. Yesterday they provided a slew of goodies at UCI law’s admitted students week. Picture a rectangular shot glass, filled half way with some sort of oyster/woosterchure reduction sauce with a hint of penut flavor. The consistency is a little thick but not like a gravy. You could probably drink it which I did. Placed firmly in the shot glass is a flame broiled shrimp.

The shrimp by itself was nothing to write home about aside that it was fresh, the real star was that sauce. It made the shrimp taste like a kobe beef burger! So good. I don’t think its originally a thai reciepe, but in the pursuit of unravaling the secrets of thai fusion, I’ve resolved to replicate the shrimp shooter. A full d.I.y write up will follow once I figure it out.

Hey, 

Finally it happened. My first restaurant review. After eating Thai food hundreds of times it has become second nature to me; but i’ll admit it, im a bit nervous. Perhaps this is my first time where I’ll describe delicious foods, flavors, textures and aromas using word. Describing food? Hmm, isn’t that better left for spur of the moment idioms. I guess the appeal of food subsides after you ate it and thinking about it objectively. I took notes as I ate so I’ll try to temper my scribbles with some logic now that I’m not starving. 

Located on 449 s. Glenoaks Blvd. Burbank, I know Burbank isn’t exactly the SGV, but give me a break. Friends from Las Vegas were in town and I wanted to show them how to order Thai. They hadn’t eaten anything other than pad thai, which is what i jokingly call fat-thai because I’ve heard several people say it that way.

Service: It was a cozy probably 500sq ft location. It wasn’t too full and the only server was nice and prompt for any requests. (3/5)

On the Table: I ordered Spicy Basil Chicken (pad kraw pow) and Spicy eggplant beef dish. We had a red tomato based (Tom Yum Kung) soup as an appetizer. 

A little bit out of my comfort zone. I’d never tried red tom yum. But surprisingly it remained some of that tarty zing and if anything it was on the lighter side because it lacked a coconut white base. It was unique and I really like the change up. It had big chunks of roman tomatoes which gave it a more Italian feel.

The Spicy eggplant, well let’s just preface this by saying that I’m not a fan of eggplant so nothing against this dish. I have a big problem with food texture and dislike anything that too mushy. For me the eggplant was too mushy, In late 2011, I went on a 1 month long trip through Japan and tried really good eggplant. Maybe it was Japanese eggplant? Nevertheless, it ruined all other eggplant. The beef was rather bland but I could tell it was a good quality beef.

Spicy Basil Chicken, This dish was really good. Some Thai sit down places like to load this up with grease and no flavor. Not here. Thai House of Burbank was able to prepare this dish without the extra oil and it came with a super savory basil reduction sauce. You could control how much flavor to add with every spoonful. 

My guest really seemed to enjoy the food. We all pigged out. The favorite of the table was the basic chicken. It was $41.99 for the damage. Not bad. I noticed some bargain lunch specials.

I think Thai House did the Thai genre justice. It certainly did the trick for my thai fix. If I ever find my self in Burbank, I know Thai house can’t let me down; having said that I feel some dishes were forgettable (eggplant) while others surprisingly good (tom yum). I think the place merits another try maybe in the near future. (

(3/5) — I really was digging the freshness of the ingredients.  

Hello everyone this is my first entry and let me just introduce myself, I traveled to Thailand in 2006 with my then current gf who was a Thai-American. She open my eyes and palate to all delicious things Thai. I fell in love with the country, culture and cuisine. In college I took an entire year of Thai language courses and for some time, I considered myself a Thai.  This blog is dedicated to my quest to continue finding and creating delicious Thai cuisine. Along the way i’ll post some some basic Thai idioms and expressions using phonetics. Maybe someday you could order in Thai. Please follow me.