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Chef’s Kitchen
Each month we bring a guest chef into our Chef’s Kitchen column to give us a
tip that elevates their cooking (and hopefully ours). They also provide a recipe
that showcases their tip. Our guest chef this month is Executive Chef
Sam Loui of Thai Food International (TFI). From their first restaurant, The King
& I in Bellevue, TFI has grown to include Racha (Queen Anne and Woodinville) and
their latest concept, Racha Thai & Asian Kitchen, the first now open in
Westfield Southcenter. This restaurant includes many of their wonderful Thai
dishes, but also includes recipes from other Asian culinary cultures.
Chef Sam Loui was born in Thailand and came to the
U.S. in 1974 to attend San Francisco City College. After graduating in
Restaurant and Hotel Management, he gained experience over the next few
years working in various hotels and restaurants in the Bay area
including the San Francisco Yacht Club. In 1988, he came north to join
the fledgling Thai Food International. To this day he continues to be an
integral part of the Racha chain of restaurants.
Clay Pot Cooking and the Wow Factor
By Executive Chef Sam Loui
If you do not have a clay pot, any
heat-proof casserole dish with a lid that is able to be used on
the stove-top is a good substitute.
Glass noodles, also known as
cellophane noodles or bean threads, are made from mung bean
flour. They must be soaked for 5 minutes in cold water then
drained before being added to any dish.
Approximate measures: 4 ounces dry
glass noodles equals 8 ounces soaked equals 4 cups.
If you cannot find shiitake soy
sauce in your local Asian store, look for a good quality
mushroom soy sauce. These are usually made from shiitake
mushrooms as they have the most intense flavor for the price.
When
serving, bring the pot of Goong Ob Woonsen to the table with the
lid on. Removing the lid in front of your guests allows the very
fragrant aroma, when released, to create quite the wow factor.
Racha Thai & Asian Kitchen
1150 Southcenter Mall
Tukwila, WA 98188
206-768-8883
See website for restaurant hours
Click here to see
Sam's recipe
September 2008
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