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The Elements of Thai Cuisine

Posted on 2013-11-28 00:25:24
Pad Thai

Credit: Savoring Today

Thai cuisine is becoming more and more popular in Toronto. This cuisine focuses on light dishes that are aromatic and often highly complex to prepare. The most common dishes are Pad Thai for example. However, there is a lot more to Thai food than simply Pad Thai. Thai cuisine often focuses on the balance between, sweet, sour and salty.

Other popular Thai dishes include;
• Tom Yam Kung Nam (Prawn tom yam with coconut milk)
• Mi krop - deep fried rice vermicelli with a sweet and sour sauce.
• Phat khi mao - noodles stir-fried with Thai basil.
• Phat si-io - rice noodles (often kuai tiao) stir-fried with si-io dam (thick sweet soy sauce) and nam pla (fish sauce) and pork or chicken. … and many more.

To truly experience the taste of Thai cuisine, the perfect balance of sweet, sour and salty must be achieved. If one of these elements are lacking, it is said that it is not true Thai cuisine. All Thai cooking should use the freshest ingredients, to deliver that full flavoured taste and impact.

Don’t forget to order online now at for the best food in the Toronto area! Try Thai Express now for a deliciously authentic Thai experience!

How to Make Sushi

Posted on 2013-11-22 00:38:05
Sushi is a Japanese food consisting of cooked sushi rice combined with a variety of ingredients, typical raw fish and/or other seafood. The rice is also referred to as shari and sumeshi ("vinegared rice"). The proper preparation of sushi can take years to master, as Japan`s top sushi chefs have worked for decades to perfect the art. However, if you are a beginner interested in making it for yourself, we'll show you how.

How to Make Sushi


Fish, shellfish, or other
Sushi rice
Rice wine vinegar
Unsalted dry seaweed
Pickled Ginger
Soy Sauce

1.Choose 2 types of vegetables (carrots, or cucumbers) and fish (for example, crab). Make sure you also have dried seaweed (nori) and uncooked rice).
2. To begin, place 2 cups of rice into a bowl or rice cooker and wash the rice until the water is no longer cloudy.
3.Begin to fill the rice pot with fresh water (this will depend on how much rice your making)
4.Wash the vegetables and cut them in half lengthwise (into thin strips).
5.Cut the crab (or other fish), into thin little strips and make sure the lengths even.
6.Now check the cook on the rice. If it is ready set it aside in a small bowl.
7.Take a small bowl and pour in two tablespoons of rice wine vinegar. It is a good idea to put a small portion in now. (Remember you can always add, but you can`t take away). Now add in sugar and salt and stir until completely dissolved.
8.Now pour the mixture into the rice and mix in a downward "slicing" motion.
9.Place the seaweed onto a bamboo mat and spread the rice gently. Make sure to layer it out evenly.
10.Dampen the edge of the seaweed so it sticks to the bamboo when you roll it.
11.Now place the vegetables and crab (or other fish) slices onto the rice.
12.Roll the bamboo into a long roll (like a tube or cigar).
13.Remove the sushi roll from the bamboo.
14.When cutting the sushi, you should, cut down the middle of the roll, take the pieces and align them parallel, then cut again down the middle so the ingredients remain intact.

Don’t forget to order online now at for the best food in the Toronto area! Try Sushi World now!


Make Pad Thai – A Beginner’s Tutorial

Posted on 2013-11-22 00:23:32

Here is a quick and easy Pad Thai recipe that anyone can make at home!

Pad Thai Delivery and Take-out
Credit: BBC Good Food


120g 2-3mm wide flat rice sticks
60ml fish sauce
60ml tamarind water (you can use tamarind concentrate, thinned with a little water)
60g palm sugar
Pinch of chilli powder, to taste
80ml groundnut or vegetable oil
2 cloves of garlic, finely chopped
100g extra-firm tofu, chopped into small cubes
8 large prawns
2 large eggs, ready cracked
25g preserved salted radish, chopped
1 tbsp. small dried shrimp
100g beansprouts
4 stalks Chinese chives, chopped
50g roasted peanuts, roughly chopped
Lime wedges, chilli flakes, fish sauce and sugar, to garnish


1.To begin, you must soak the rice sticks in cold water for about 20-30 minutes, until dente. Drain the excess.
2.Begin making the sauce by combining the fish sauce, tamarind and palm sugar in a pan. Heat the pan slowly to dissolve the sugar. Taste your work, before adding anything else. Remember, you can add ingredients, but you can’t take them away. 3.Add chilli if necessary.
4.Now begin to lay out the ingredients. Place a wok on high heat and add half oil. Now place in the garlic, and stir fry, add noodles, and a splash of water.
5.Stir fry until dried out, and then add the sauce. Fry until they seem edible (soft and chewy)
6.Now place the noodles to one side of the wok and add the rest of the oil.
7.Fry the tofu prawns; until the tofu begins to colour, and then push to the side add the eggs.
8.Stir through the noodles
9.Add the rest of the vegetables and other ingredients (radish, dried shrimp, beansprouts, chives and peanuts). Stir until well blended.