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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 Racha Thai & Asian Kitchen at 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


Click here to see Sam's recipe

September 2008
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Bargeen-Ellingson

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