Classical Thai I Jason Bailey I Thai Chef Taste the history…Feel the difference….+61 2 4872 3007
admin@classicalthai.com.au - Southern Highlands
Royal Thai Coconut Milk Based Curries
Curries of the modern day bear little resemblance to those of days past, due to the fast food type being so much easier to master . They are often watery, thin and over seasoned. The intensity of heat is always there but with no balance. Due to heat being the easiest flavor to work with. [...]
Lemon and Galangal, Crystal Bay – Nth Queensland Prawn, Salad
New to the menu at Classical Thai: This is my all time favourite Salad. Its spicy, sour, salty and palm sugar sweet. But the main ingredient ‘galangal’ is what lifts it above other salads. Pulverised galangal gives it an added earthy, citrusy, slightly woody-cider flavour. Tossed with lime leaf, mint leaves, saw tooth coriander, basil leaves and lemongrass, its a highly flavoured herb [...]
Ancient Khmer Thai Spicy Salad – Yum Khmer
Ingredients: 200 gram of blanched pork neck, sliced 200 gram of cooked prawns, peeled and devained 1 cup of coconut cream 2 cups of coconut milk 1 cup of beansprout, tailed off 6 sneak beans, cut into about 1 inch long pieces 1/2 banana flower, finely sliced 1/2 cup of lemon basil leaves Salad Dressing: [...]
Twiced Cooked Pork Hock in a Caramel Sauce ‘w’ Lime & Chilli topped ‘w’ Pickled Mustard Green
Making its way over from Southern China & becoming a favourite amongst the Thai.It is first slow cooked in master stock then flash fried & drizzled with the caramel sauce. New to the menu
Pork Belly & Shitake Mushroom Dumplings
Steamed dumplings with chilli oil & black vinegar that has been aged for 10 yrs. Topped with fresh ginger & cracked black pepper. New to the menu
Northern Thai – Egg Noodle Laksa:
Kao Soi, Soft textured egg noodles in a mildly spiced but rich flavoured – fresh curry based broth served ‘w’ lime & pickled cabbage. “From the mid 19th century this dish took firm roots in Northern Thailand to the modern day. Originating from the Yunnanese, Muslim – Chinese caravan traders.” new to the [...]
What is a “Lon”????….At the heart of Thai Cuisine…..
Lon’s shoot straight past: Stir-frys, Curries, Salads, Grilled and Fried Foods and arrive directly at the heart of Thai cuisine. In a way picture curry than refine it and make it more delicate and elegant. You then will be getting the picture. They are usually salty, sour and tremendously aromatic. You gently simmer fresh coconut [...]
Ancient Dried Chili and Grilled River Prawn Dip – Num Prik Haeng Thai Bo Lan
Ingredients: 1/4 cup of Dried Long Red Chilli, deseeded and soaked 2 tbsp of Garlic cloves 1 tbsp of Roasted Shrimp paste (Gapi) 3 tbsp of Tamarind pulp, Finely diced. 1/4 cup Coarsely Chopped, fresh – high quality – grilled Prawn or Scampi (fresh water if possible). 2 tsp of Palm sugar 1 tbsp [...]
Ancient Style: Clear Beef Spicy Soup ‘w’ Hot Basil – Kaeng Tom Jew
Ingredients: 2 cups of beef stock 80 gram of stewed Gravy Beef (Can put more if desired to make it a singular meal but adjust the other measurements in accordance) 100 gram of sweet potato, cut into 2 cm neat cubes 3 tsp of Tamarind juice 3-4 Asian small red onion, sliced 5 Bird eyes [...]