Instead of trying new dishes, we stuck to our comfort favorites including chicken pad thai, eggplant stir fry with ground pork and shrimp, and beef laab.
As usual, we enjoyed our favorite version of pad thai in all its peanuty, well-balanced goodness. Most importantly, this version is tart and not overly sweet (as I have mentioned many times). Many of the bean sprouts were stringy and hairlike, unlike past visits.
This evening, BKD nailed the eggplant stir fry. The stir fried, ground pork, shrimp, and eggplant was coated in a thick, sweet and spicy sauce. Wilted leaves of basil provided an astringent herbal note. I loved this sweet and umami-packed sauce that was flecked with fermented beans. I didn't like the occasional pieces of gristly pork fat, but was able to cast them to the side of my plate.
On some visits, the eggplant has been too chewy or tasted overripe, but tonight, it was the perfect creamy and melty texture I crave.
I'd choose surprise takeout from BKD over flowers or chocolate, any day.
As usual, we enjoyed our favorite version of pad thai in all its peanuty, well-balanced goodness. Most importantly, this version is tart and not overly sweet (as I have mentioned many times). Many of the bean sprouts were stringy and hairlike, unlike past visits.
BKD's version of beef laab holds the record for spiciest food either of us has eaten. Our takeout container was filled with a generous portion of tender beef coated in a thick paste flavored with citrus, lemongrass, fish sauce, and toasted rice powder. We enjoyed scooping up the inferno beef with cabbage strips and cucumber slices, along with fresh thai basil and white rice to offset the heat. Our strategy to offset the heat did not work so I coated my mouth with cheese, in between, bites to cope with the pain. The slices of beef were cooked to a pleasingly pink.
We both suffered from burning tummies which woke us up in the middle of the night.
Of course, we went back for more, first thing the next morning. Masochists for heat.
This evening, BKD nailed the eggplant stir fry. The stir fried, ground pork, shrimp, and eggplant was coated in a thick, sweet and spicy sauce. Wilted leaves of basil provided an astringent herbal note. I loved this sweet and umami-packed sauce that was flecked with fermented beans. I didn't like the occasional pieces of gristly pork fat, but was able to cast them to the side of my plate.
On some visits, the eggplant has been too chewy or tasted overripe, but tonight, it was the perfect creamy and melty texture I crave.
I'd choose surprise takeout from BKD over flowers or chocolate, any day.
Do you know what kind of peppers they use for the spicy laab?
ReplyDeletei don't, but can put up a picture or send one. there were a couple whole peppers in the dish that looked like small green chilis. i'm sure it's way below your ideal spice level:)
ReplyDelete