Kaeng Phet Pet Yaang at Sticky Rice [Pics]

Kaeng phèt pèt yâang kàp lîit-chii is a traditional feast food in Thailand, where it is often served during religious holidays, on significant dates of the lunar calendar, at wedding celebrations, etc.





Sticky Rice prepares a deliciously smooth and mild version of this classic dish. Kritsana Moungkeow, the owner and chief cook at Sticky Rice, sources the five-spice-roasted duck required for the dish from one of the BBQ shops in the Argyle District. Along with tinned lychees and chopped fresh pineapple, the melange includes chopped tomatoes, basil leaves, and diced green, red, and yellow pepper.

When dining solo, I usually take this dish by itself, but the richness of the curry is nicely offset by a simple vegetable stir-fry like kha-náa mũu kràwp* or phàk bûng fai daeng**.

Regards,
Erik M.

* Described on my S.R. menu translation as, "Chinese broccoli stir-fried with crispy pork."

** Described on my S.R. menu translation as, "[W]ater spinach stir-fried with fermented yellow bean sauce."

LTH,

Had lunch at Sticky Rice today, only my second time and I found it quite an improvement over the first. Not that the first was bad, it wasn't, but today's lunch was really quite good.

There were three of us and, surprisingly, we had a (relatively) light lunch. Started with Northern Thai Sausage, of which Sticky Rice has a good version, served with whole Thai mouse dropping peppers and sliced ginger. If I remember correctly the last time I had SR's Thai sausage it was accompanied by raw cabbage, no cabbage was in evidence today.

We followed with Thai-style omelet w/mussels, crisp, greaseless, very delicious, served with a thin, like slightly diluted Sriracha, sauce that complimented nicely. Raw cabbage was served with this dish, but only two small pieces. I wonder if SR needs to make a cabbage run.

Next up was Northern style laap, deep rich offaly goodness, I'd had this at SR before and will again. We finished with Phat kra-phrao khaa muu, stir-fried pork leg with basil, meltingly rich pork complimented beautifully by the basil. As the pork leg was served I noted small chunks of green pepper, initially I thought this might be jalapeno, but they were, in fact, green pepper.

Actually, they may have been jalapeno if they were purchased at Edgewater Produce on Clark, where I bought jalapenos today. These are some of the mildest jalapenos I ever tasted.

Just as we were finishing lunch who should walk in but Erik M, which was fitting as we were able to compliment him in person on his Thai menu translations. Thanks again Erik.

Enjoy,
Gary