Hello Sweet Rice Gardena!

Hello Sweet Rice Gardena!

Thai Food is definitely one of my favorite types of cuisines. I love angel wings, pad thai and more. I’ve never ever tried Thai breakfast however and thus I was so excited to hear about Sweet Rice; a new Thai breakfast and dessert spot that recently opened up at Pacific Square in Gardena. (Random Hello Kitty fact: Pacific Square is home to the oldest Sanrio store in the US. 😉 ) Sweet Rice also happens to be run by another popular Thai spot in Gardena; Bowl Thai.

I visited Sweet Rice recently and a very pleasant Thai breakfast experience.

First up for my breakfast here was trying out the Jok. Jok is popular in Thailand is a Thai porridge.

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It made by boiling rice until it dissolves and becomes a porridge. At Sweet Rice; they serve it piping hot and it consists of ground pork made into a meatball, century egg, scallions, ginger, crispy noodles, poached egg. They also have patongo a side. Patango is a crispy Chinese donut.

I loved the Jok and am not surprised to see it as one of the most popular dishes at Sweet Rice. The porridge is nicely thick and they put in a lot of ingredients. It had eight tender meatballs. The century egg was also a nice touch!

The other breakfast dish I tried was their Kao Kai Jeow or Thai Omelette.

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Kao Kai Jeow is a common street food in Thailand and here at Sweet Rice; their version is 3 egg omelette with onion, scallions, cilantro.  Customers have the choice of getting it with chicken, pork, shrimp or crab. I chose to get it with chicken.

The omelette was great. It was fluffy with a bit crispiness in some of the edges. It went well with the ketchup and white rice.

Overall I really enjoyed my first ever Thai breakfast experience. Breakfast at Sweet Rice was a “sweet” time.

For more smiles; please see my Yelp review on Sweet Rice.

 

Hello Fluffy Omelette!

Hello Fluffy Omelette!


I was recently watching a show on The Filipino Channel called Kris TV. In the episode that I was watching, the host Kris Aquino and her guests visted the Le Cordon Bleu Culinary School in Chiang Mai, Thailand. I was fascinated with the part of the episode where the chef demonstrated how to make what he called a “fluffy omelette.” The video above is the attempt in my kitchen this morning of making the “fluffy omelette.” This blog post is dedicated to the fun and creative way of making of a fluffy omelette.

Similar to the start of making any kind of omelette, the first step here is to crack the eggs into a bowl and whisk the egg mixture in the bowl. However instead of simply pouring the egg mixture into a frying pan, the chef from Le Cordon Bleu had a different technique. He used a strainer to pour the egg mixture through and lower it into the pot. I tried this technique this morning.

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The moment the egg was poured through the strainer and hit the pot, it automatically puffed. I liked how it formed and shaped like a fluffy cloud.

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I really liked the end result. It was a nice, light, fluffy and soft omelette with some crispy outer edges like tempura.

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It was perfectly puffy and oh so fluffy. Who knew that a simple techinique of running the egg through a strainer versus just pouring it into a pan and frying would make a difference. Fluffy omelette made my morning and put a smile on my face . 🙂

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