Few weeks ago, I was invited to an interesting event. The Tastemaker dinner, hosted by Chopped’s Ted Allen, took place at Pok Pok NY in Brooklyn. When I got the invite, I wasn’t too sure what it was about especially when the event was from Pepcid (yes the heartburn medicine) and Eater. Thai food doesn’t make me think heartburn and was Andy Ricker suppose to cook the whole dinner from a mystery basket?
I’ve never been to Pok Pok NY and have heard so many great things about it, I decided to check out this event. The night started off with cocktails, signing waiver forms and getting your table number. The bar, the tables and even the restrooms had bottles of Pepcid lying around. Finally, Ted Allen gave a quick speech and afterwards we all sat down at our tables. Dinner was served family style and we all enjoyed yam samun phrai (a herbal salad), Ike’s Vietnamese fish sauce wings, sai ua samun phrai (Thai sausage with chicharron and curry), phak buung fai daeng (stir fried bok choy with chillies), plaa neung bui (whole steamed striped bass with preserved plums), kai yaang tua (whole roasted chicken), and sangkhaya fak thong (sticky rice with pumpkin and palm sugar custard).
Thank you to Eater, Pepcid, Ted Allen and the Pok Pok NY crew for a great night and good food. Everyone was super nice and always great to meet other food people. I can’t say that the meal was amazing like how other people had talked about it but it was definitely good. While everyone was crazy over the chicken wings (I thought they were too salty), I was all over the stir fried bok choy and the salad. Crunchy, light, refreshing, and went so well with the sticky rice. The other dishes were pretty good. I mean, I’m pretty familiar with the flavors so the dishes were good but nothing truly jumped out at me as WOW. I did surprised myself by eating the dessert. If you don’t know, I hate Asian desserts but I didn’t want to offend anyone so I gave it a try and….it wasn’t too bad. The custard was darn tasty.
Thank you to Hunter Public Relations for the invite. I’ve always wanted to try Pok Pok NY and I finally did. Definitely good to have them in the neighborhood.
Pok Pok NY 117 Columbia St, Brooklyn
Like my other post about different usage of curry sauce, this time is all about the Pad Thai sauce. Yes Pad Thai sauce is mainly used for well making Pad Thai. But I thought heck if you have a giant bottle of this stuff maybe you can use it some other way. Pad Thai sauce is super easy to make, all you need is 3 maybe 4 ingredients. It’s 1 part tamarind juice, 1 part palm sugar and 1 part fish sauce. Pour all the ingredients into a pot and just cook it till the sugar dissolves. Thats it! Yes I did say maybe 4 ingredients and the 4th is chili paste or sriracha to give it a little heat but of course you don’t want to add 1 part sriracha maybe just enough to your liking. Also I added a stick of cinnamon and few star anise just for the heck of it. I have found that a 1/4 cup of each ingredient will yield enough for 4-5 servings of Pad Thai. All you really need is 2-3 tablespoons for each person.
So here are few dishes that I came up with that used Pad Thai sauce.
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I just love anything thats Japanese. Anime, crazy tv shows, culture, technology, and of course food. Japanese chicken wings or tebasaki is pretty famous in Nagoya, Japan. My first exposure to these tasty chicken wings was at Furabio. They were sticky, sweet and covered in sesame seeds.
Few years ago, I had lunch with a friend. She brought me to Tebaya, a tiny shop that specializes in tebasaki. They also sell yummie sandwiches. I remember it being quite good so last last Friday I had lunch with my friend, Steph. She works close to Tebaya so that was another reason why I wanted to go there.
I was excited to go there because I wanted to try the cream crab croquette sandwich. When I walked up to the counter I was ready to order that sandwich in a combo that came with 2 wings, a salad and a drink. Sadly the lady told me they don’t make that anymore so I ended up get the same combo but with a fried fish sandwich.
We had to wait a bit for our lunches. The salad was just your typical Japanese salad and it was a bit sad looking. The sandwich looked pretty big but it was mostly bun. The piece of fried fish was a little too thin. But the bread was great. I really love Asian bread, they tend to be on the chewier side. The wings were pretty good as well.
Overall it seemed everything was okay. I remembered loving the place the first time. I’ll probably go back again for their sandwiches, love love the bread.
– Tebaya 144 W. 19th St New York