Sloppy Chic

For those who know me well, they know I am a mega fan of Thai food! Finding a good Thai restaurant in Klang Valley with affordable price is really not easy.

I was excited to find out Thai Pan Delights which is located in Kuchai Lama.

Drinks for the night:

Cucumber sour plum - RM3.
Salay sour plum- RM3.

Seafood Special - RM13.  It is quite a large bowl and can easily be shared by 2 or 3 persons.

What’s a Thai meal without a bowl of sour and spicy tomyam soup right? Yum yum seafood tomyam!

Pomelo Salad -RM6 was a great appetizer to kick start our appetite. It was fresh and tangy. With the juicy bits of pomelo mixed with prawns and chili padi, it was hot but it made you keep wanting for more.

Thai Fish Cake (6pcs) - RM8.50.

Fish cake was fresh and tasty, dipped into the sauce provided, perfect as an appetizer.

Green Curry Chicken - RM7.80.

Green curry was done just right, perfect for white rice.

Sweet Sour Fish - RM8.50.

Love love love the gravy of this fish! I couldn’t stop drinking the gravy.  And also, fish was crispy enough to even bite the bones.

Thai Style Steamed Fish (Siakap or equivalent) RM30-RM50.

Fish was really fresh, you can literally taste the freshness from the gravy,  steamed with chili padi and topped with lime, it was one of my most-favorite dishes of the day!

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I have been eating out very often, and I miss home-cooked food very much.

By following a recipe book, you can whip out an awesome Kam Heong Chicken too!

My signature dish from now on. ^_^v

If I can do it, you can do it too!

Ingredients:

i. Pieces of chicken, best to use chicken thighs. There are about 9 pieces of chicken here. Marinate the chicken for 30 mins, I used a small spoon of salt + black pepper powder.
ii. Curry leaves
iii. Dried shrimps (chopped into smaller pieces)
iv. Pounded small red onions (about 7 pcs)
v.Chopped garlic (about 6 pcs)

The main super star - the sauce.

I don’t really have an exact measurement of amount, but you can go by heart too. Here I used (for 9 pcs of chicken)

i. 2 tablespoons of meat curry powder
ii. 1.5 tablespoons of oyster sauce
iii. 1 tablespoon of light soysauce
iv. 0.5 tablespoons of sugar
v. 1 tablespoon of dark soysauce

Mix the sauce.

Ok, now you are ready to go.

Heat up some oil in the wok, then dump in the chicken. I coated the chicken with some corn flour to avoid oil splattering out from the wok.

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I posted this picture in the quiz, unfortunately no one got it right…

Most of you have guessed beef..but this is a plant!

Now I am going to reveal the answer….

*drum  roll*

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