Food and Drink
Edible Flowers: grow them and eat them! There are many varieties of beautiful, colorful flowers that make your garden and planters bright and welcoming for friends, family, and guests. I have been growing many kinds of edible flowers in my organic gardens and I learned and created in my Thai cooking and catering since we…
Every time I go to Thailand to visit my family I love cooking with my sisters in-law in my hometown and in our home in Bangkok. We picked fresh vegetables and herbs from our backyard and buy some from local markets for fresh water fish and meat! In Bangkok(where is most of my family live)…
Benefits of lemongrass!! Lemongrass is an herb. It’s known as an important ingredient in Thai cuisine and most Thai curry dishes uses lemongrass as do stir-fry, soups and Thai salads and lemongrass tea. It is also used in other Asian cuisine such as Vietnamese Food. Lemongrass not only make Thai food authentic and delicious but…
Nam kao Tod is an original Lao and Thai street food also served at five star hotel restaurants in Thailand. Nam kao Tod also known as crispy rice salad. Chef Wan makes her own Housemade Thai sausage mixed with seasonings and a batch of cooked marinated cooked jasmine rice with red curry paste, sugar, salt, and grated coconut, and then forming…
White Beech, or Bunapi, is a mushroom that offers a combination of crunchy textures and a smooth, nutty flavor. The White Beech is somewhat bitter in its raw state, but is very enjoyable once cooked. Chef Wan uses it in her soups: Tom Yum, Tom Kah (coconut soup), and Pohtak soup (with Thai basil.) She…
More than 50 (15 different kinds of heirloom) tomatoe plants growing in Supannee House of Thai’s local farms. From Big juicy beefsteak, green German, black, white, pink brandy wine, Hawaiian tomatoes, pineapple tomatoes, green and black tiger stripe, heart shape, black, red cherry tomatoes, Mr.stripy, Roma tomatoes, etc… Chef Wan’s favorite tomatoes dishes, Mixed…
We buy local fresh Rock Fish from local fishermen. Our halibut and white sea bass fillets and stone crabmeat come from Baja California only by Pacific Shelfish(@Pacshell) and Catalina Offshore. We seek only the best as we want our customers to experience and enjoy the freshest, local and sustainable food possible.
My sister “chef Wan” makes all her own sauces, especially curry sauce which she believes in authentic ingredients and powerful seasonings with fresh herbs. We have 7 kinds of curry – green, red, yellow, mango, Panang, mussaman and jungle – each has its own special rich flavor. One of my favorites is jungle curry.…
Chef wan made these delicious Fishcake from scratch and lots of herbs from our farm.
Mojito my version( fresh pineapple, fresh strawberry, fresh mint, fresh squeeze lime juice, simple syrup and soju) will be served at Supannee House when we finish expanding in January 2013.
Recent Posts
San Diego Wedding: Custom Catering by Supannee House of Thai
Mojito my version( fresh pineapple, fresh strawberry, fresh…
Thai Ceviche.
Mojito my version( fresh pineapple, fresh strawberry, fresh…
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