Thai Recipe and Flat Rate Shipping / ImportFood
We are offering Flat Rate Shipping and a Late Summer Sale on many items, so it's a great time to order.
Thai Rice Flake
This item is very popular and has been hard to keep in stock over the last couple years. Similar to chantaboon rice stick, just a different shape.
Rice flake is all natural, made from rice flour, and we sell cases of this to some higher end Thai restaurants.
Becoming more popular for their unique shape and appealing presentation.
Thai Fried Chili Paste, Bells & Flower
Extremely spicy, this is what gives our Rice Flake dish (above) and our recipe for baby corn it's nice color and flavor. The hottest chile peppers in Thailand are dried and roasted, pounded into a paste and mixed with garlic, shallot and oil. That's all there is to this paste, and it really packs a punch.
The unique powerful flavor which makes recipes so distinctive.
Dab it over steamed jasmine rice for a quick snack, put it in any soup, especially Tom Yum for which this was made.
Thai Satay Grill - On Sale
In Thailand you can find street vendors selling satay from this grill everywhere. Thais also use it to barbecue toast, hot dogs, bananas, and other creative things.
Our newest shipment is made of higher quality materials, a commercial grade unit built to last and we have it on sale $5.50 off.
Handmade, with angle iron on the four sides, a handle on each end, metal sides, a top grate to put the food, and a lower grate to hold the charcoal. On the front side there is a long "window" below the coals, to allow air flow up. A lower shelf catches the ash. See pictures.
22" long, 8" tall, and 6" wide.
Thai Green Curry Paste - Mae Pranom
Why go to expensive Thai restaurants when you can make better at home?
The best Thai curry paste you can find anywhere, made in small batches using the best ingredients, we import this directly from Mae Pranom because it's so good and we know our customer will appreciate it.
Heat level is 'Hot". The chilli peppers used are the young green variety, perfect for making a distinctive Thai green curry. Flavor is bold and bright.
Ingredients: young bird chilli, garlic, onion, yellow chilli, lemongrass, galangal, salt, shrimp paste, pepper.
No preservatives. No artificial colors. No msg.
Tao Charcoal Burner - Made in Thailand - On Sale
$20 off while supplies last. Back in Stock and won't last long.
Extremely useful and frankly a real conversation piece.
Found in most Thai homes, the "Tao" is a small and convenient way to cook outdoors, and it doesn't make much mess. Used for generations, this clay oven is now more efficient than ever thanks to a new design which has captured the interest of Thai academics and government officials who are promoting it as a great way to reduce fuel consumption. Using very little charcoal, this cooker produces enough heat to stir-fry small or large woks, boil water, or barbecue meats. We're importing this from the innovator who is credited with the improved design.
Solid Granite Handmade Mortar and Pestles - $20 Off
The 8" and 9" are $20 off while supplies last.To a Thai cook a high quality mortar and pestle is as important as the best quality skillet is to a Western chef. Like iron cookware, the stone mortar and pestle becomes seasoned with age. With experience, the mortar becomes more responsive and you'll learn to blend flavors like never before. Rustic in appearance, and unchanged for centuries, this device enables the cook to grind, mash and pulverize the melange of spices and other ingredients essential to Thai cooking. Hacked from a piece of granite particularly suited for this tool, and found only in certain parts of Thailand. Basic and primitive, there are no moving parts – nothing to break; once purchased, it will last a lifetime.
Mama Kee Mao 1/2 Off
Mama kee mao is unique because you eat it "haeng" (or "dry", not as a soup).
The noodles are thicker than traditional Mama noodles, and wavy.
Fried Sticky Rice, 'Kao Neeo Tod'
A wonderful, delicious recipe that's easy to prepare.
An authentic Thai snack that may seem like a trendy take on sticky rice but Khao Neeo Tod is found in the oldest Thai cookbook we own. It's been enjoyed for years in Thailand but we've never seen it served outside of Thailand.