Jok, home dining, Bangkok #2

1st photo: lemon grass prawn salad.  The taste is quite ok, especially it's not that salty or sweet.  For those whose tummy is not ok with herb, do take away those lemon grass.

2nd photo: abalone (canned) with mushroom and Kai Lan (vegetable).  If we expected to take the canned abalone, then this dish is fine.  Somehow they should use some better mushroom.  At first I think it's not their problem as they may not find some nice mushroom, but when I stepped out of the restaurant, I do find some better mushroom just outside the restaurant.  Another common mistake for most Thai Chinese restaurants is that they don't have the 1st clean up of the dried mushroom.  The Chinese dried mushroom has kind of a smell after you soak it to wet.  My procedure for making dried mushroom.  First choose some dried mushroom which is dry (feel it with your finger) and then the inner part is more white and clear.  If you don't mind, pick up some and smell if it has the fresh aroma.  Then back home, soak it until it's soft (normally taking 1-2 hours, but if you don't have time, put another bowl or heavy things to press the mushroom to the bottom part of the bowl.  Never use hot water to soak it as it will make the mushroom's texture harder.).  Then squeeze the mushroom inside that bowl with water.  This way, the dust will come out from the mushroom and yet it will release that smell of dried mushroom.  Then further rinse it a little bit and soak it another bowl of clean water.  So after another 20-30 minutes.  Take it out and put some sugar, Chinese Siu Hin wine (a few drops) and some corn starch to marinate it.  Dried mushroom will easily absorb the salty taste very easily.  This way, it will fortify the mushroom from taking the salty taste when it is shimmered later on.  So if you are not to shimmer it with other food, like stir fry.  Steam the mushroom for about 10 minutes before stir fry.

3rd photo: Ube pudding (竽泥).  The good thing is the chef putting some water chestnut to make it taste fresher.  This is a merit!  Another good thing is that the chef didn't use too much oil in the pudding, but it can be considered as a bad part because the traditional one is to put quite a lot of lard (pork's fat) into it and making it taste more aroma and smooth.  

4th: the kitchen of Jok, Home Dining

5th: the tables