Tamarind Thai

North Beach Nights & Lights

Day — Mon, 05 Dec 2011 19:08:38 +0000

Visit Normandy Fountain every Friday night till December 23rd for holiday displays, live performances, karaoke, dancing and more!

Exciting Community News

Day — Mon, 26 Sep 2011 19:43:32 +0000

Our newly renovated Byron Carlyle Theater is now home of the world-class musical theater company “Miami Beach Stage Door” www.stagedoorfl.org.

Now showing “Song Man Dance Man” – a tribute to the true nostalgic classics of old Hollywood musicals.

Miami Beach residents receive 10% discount on show tickets.

To add more excitement: The City of Miami Beach, North Beach restaurants and the Miami Beach Stage Door Theater has created The”Di+Sh” (North Beach Dinner+Show) program to make it even more enjoyable for theatergoers. Present your valid theater ticket now and receive a 15% discount on your order at Tamarind Thai.

Take advantage of this opportunity and check out the Miami Beach MB Culture website for more details. http://mbculture.com/dish/

Homemade sauces now available!

Day — Fri, 22 Jul 2011 18:06:26 +0000

After so many requests from our customers, we are now delighted to offer our homemade, preservative-free sauces. Pick up your favorite fresh sauce at our restaurant today and add a little exotic Thai flavor to your next meal!

We recommend ordering in advance since we make these sauces daily.

PEANUT SAUCE (12.5 oz.) $ 8

Peanut sauce makes a delicious salad dressing and spread for toast, baguettes and dinner rolls, a tasty dip for vegetables, tortilla and potato chips, and as a sauce for chicken, beef or pork.

Green Salad with Peanut Dressing
In a salad bowl, toss together lettuce, baby spinach, thin sliced onions and julienne carrots. Divide into serving plates, then add sliced tomatoes and cucumber cut crosswise and place on top of vegetables. Cut hardboiled egg crosswise with egg slicer and add to salad. Garnish with shoestring potato sticks or crumbled potato chips. Serve dressing on the side.

SWEET CHILI SAUCE (8 oz.) $6

Great for chicken strips, spring rolls, fresh rolls, sushi rolls, fried tofu, grilled chicken, beef or pork; also delicious on burgers.

Chicken or Beef Burger
Use your favorite meat, top with vegetables of your choice, and substitute sweet chili sauce for a sweet and spicy alternative to traditional condiments.

PLUM SAUCE (8 oz.) $6

Plum Sauce makes a flavorful dip for grilled seafood, shrimp wraps, shrimp or crab cakes and seafood or vegetable tempura.

Shrimp snacks with Plum Sauce
Beat an egg in a bowl, dip shrimp one at a time with egg to coat, then dust shrimp evenly with cornstarch and lightly salt. Fry the shrimp in a deep fryer or frying pan with enough oil to cover shrimp. Cook for a few minutes until golden. Remove and put shrimp on paper towel to pat off excess oil. Glaze with plum sauce and garnish with lemon zest.

TAMARIND SAUCE (12.5 oz.) $9

Tamarind sauce is most popularly used for Pad Thai and is also a flavorful complement to grilled shrimp, roast duck and fried fish.

Pad Thai (serves 2)

Ingredients

Dried rice noodle (medium size) ¼ lb will yield to ½ lb after soaking in warm water for about half an hour
1-2 large eggs
4 tablespoons vegetable oil
¼ cup water
¼ lb chicken breast or ¼ to ½ lb shrimp
¼ cup compressed or extra firm tofu cut into match sticks
2 tablespoons ground roasted peanuts
2 tablespoons dried shrimp, ground (optional)
1 tablespoon chopped preserved sweet radish
1 cup bean sprouts
2 scallions, sliced 2 inches long
¼ teaspoon chili powder (optional)
Lime wedges to garnish
¼ cup of Tamarind sauce

Preparations
In a wok or frying pan, heat oil and add garlic, fry for a few seconds until golden brown. Add the egg and cook for a few seconds then add the meat of your choice, cook until the meat is well done. Throw in the noodles and pour in the water, cook on high heat until the noodle is al dente. Add the remaining ingredients one by one in the following order: dried shrimp, preserved radish, tofu and Tamarind sauce. Stir quickly and mix all the ingredients, add scallions and bean sprouts, cook for several minutes. Lastly, add ground peanuts, mix well, then remove from heat.

Good Pad Thai should have a perfect blend of sour, salty and sweet flavors. Most Thai people love to eat Pad Thai with fresh bean sprouts, fresh squeeze lime juice and chili powder.

Thai Cooking for a Good Cause

Day — Tue, 14 Jun 2011 16:17:11 +0000

To Good Health with Thai Cooking

Due to high-demand and the success of May’s Thai cooking class, H3 continues to present Thai food cooking and feature its special healing components. On the menu for this class is Curry.

Thai food emphasizes on the freshness of the ingredients. In Thailand, locals go either to a fresh market or to their own back yard to pick their fresh ingredients. Here in US, especially in Miami, where tropical herbs are abundant, it is easy to make Thai curry from scratch. This workshop offers the opportunity for those who love curry and have the urge to try something new and fresh. Participants will enjoy the hands-on process of making homemade curry paste, fresh coconut milk and preparing the final dish. The chef will share her tricks and secrets so you feel confident and at ease making this dish in your own kitchen.

Menu: Red and Green Curry with: Vegetable, Meat and Shrimp Served with Jasmine rice
Complimentary refreshment: Ginger Lemonade

**At this time, we are only accepting 15 people. We may offer this class again on another Saturday, depending on whether or not enough people sign up.

Parking and Buses: Parking is available on the street. For those who are commuting from South Beach by bus, the L bus passes by the restaurant.

For more information or to RSVP, please email info@h3hope.org or call 305.531.2046. You can also visit www.h3hope.com.

Support H3 activities by finding them on Facebook under groups and become a friend.

Happy Mother’s Day

Day — Fri, 29 Apr 2011 19:24:49 +0000

A special day, for a very special person.

Mothers deserve a special thank you.

To show our love and appreciation we are giving away a beautiful Thai hand made paper (Saa) picture frame to display your memories. Celebrate and treat your mothers to a wonderful meal, Saturday May 7^th through the 8^th.

Picture Frames are limited. Available while supplies last, make reservations soon.

A special gift for Mom. Limited quantities available.

To Good Health With Thai Cooking

Day — Fri, 29 Apr 2011 19:24:34 +0000

Supporting Breast Cancer patients, survivors and their families

Tamarind Thai Restaurant and H3: health. hope. healing. are offering a special cooking workshop to promote healthy cooking and healthy lifestyles.

Cooking Thai food does not have to be a task. I will show you easy step by step basics on how to prepare authentic and flavorful Thai dishes ranging from soup and salad to a main dish, including where to find the right ingredients.

In addition, I will also share my approach to cooking as a way to relieve stress, relax and enjoy the art of preparing food. You will gain the confidence to return to your own kitchens and effortlessly recreate those dishes and many more.

Dishes: galangal and lemongrass soup, green papaya salad and cooked rice with mixed vegetables.

When: Saturday, May 21st, 2011
Time: noon to 2pm
Where: Tamarind Thai Restaurant

Please note space is limited, reserve soon. $25 per person, proceeds (after cost) will be donated to the H3 organization.

Happy Thai New Year!

Day — Mon, 11 Apr 2011 15:24:23 +0000

Thais Splashing each other during the Songkran Festival

The Songkran Festival is celebrated in Thailand as the traditional New Year’s Day from April 13th through the 15th. It falls in the hottest time of the year in Thailand, at the end of the dry season. Songkran coincides with the New Year of many calendars of South and Southeast Asia. The New Year is celebrated by the throwing of water, it is a time for cleaning and renewal. Thais roam the streets with containers of water or water guns and drench each other and passersby. The water is a symbolic meaning of washing away all that is bad.

This, however, was not always the main activity of this festival. Songkran was traditionally a time to visit and pay respects to elders, including family members, friends and neighbors.

We just want to celebrate it with good food among friends, and if you visit our restaurant between April 12-20th and drop your name and email address in our fishbowl, you will be entered in our daily drawing to win a $25 gift card and eligible to win the grand prize of $100 gift card which will be drawn on the 20th. Winners will be announced via email.

Congratulations to our contest winners!

Our $25 gift card winners are: Daniel Sisisky, Ricardo Veneziano, Marcel Eisenberg, Emy Peterson, Neil Zghoul, Gabriela Carballo and Kimberly Lewis.

The Grand Prize winner of a $100 gift card is Mariano Chiaramonte

Contest Details:

Gift cards have no expiration date.
Gift cards cannot be redeemed for cash.
Gratuity is excluded.
Dine in customers only.
Tamarind Thai Restaurant is not responsible if the card is lost or stolen, a replacement card will not be issued.

Image courtesy of Tourism Authority of Thailand, New York Office

Come for a Spicy Valentine’s

Day — Thu, 27 Jan 2011 18:26:30 +0000

Bring your special someone and let us wine, dine and serenade you, Monday, February 14th from 5:30-10pm. Ladies will receive a beautiful orchid corsage imported from Thailand, special for this occasion (while supplies last, reserve a table to guarantee a corsage). We will also have a live violin player to add romance to your dining experience.

If you would like to make a reservation, please call us at (305) 861-6222 (reservations are optional)

Liuba Ohrimenko, violinist.

Violinist Liuba Ohrimenko is a sophomore at the New World School of the Arts college division where she studies with the concertmaster of The Miami Symphony Orchestra, violinist Daniel Andai. She is currently a member of The Miami Symphony Special Development Program and winner of the 2010-2011 New World School of the Arts concerto competition, resulting in a solo performance with the symphony orchestra.

The New World School of the Arts is an eight year arts conservatory which features a four year high school program as well as a Baccalaureate program through a partnership with Miami Dade College and The University of Florida. More information is available at, NWSA.mdc.edu

The Miami Symphony Orchestra Special Development Program offers scholarship opportunities to young, talented students, for their baccalaureate degree as well as summer music festivals around the world. For more information, please write to, dandai@themiso.org or visit www.themiso.org

Cooking Classes Coming Soon!

Day — Thu, 27 Jan 2011 18:26:05 +0000

We are currently working on this summer’s cooking class. Here are some dishes we have in mind: Pad Thai, gluten- free dishes and vegetarian dishes.

Pleas let us know if you have other suggestions or have a particular dish you would like to prepare. Your comments are welcomed and appreciated.

Sweet Corn Bags

Day — Fri, 10 Dec 2010 14:00:12 +0000

Sweet Corn Bags. Perfect with soup.

This recipe is from my family’s old cookbook collection. I like to serve it with soup at lunchtime, which my customers absolutely love. I think it is a perfect compliment to soup since it is very light. The recipe is pretty simple, the spring roll skin can be found at any oriental grocery store. Hope you enjoy it as much as many of my customers have.

Makes 15 bags

Ingredients

½ cup ground chicken breast
½ cup cooked sweet corn kernels (preferably fresh cut from the cob)
3-4 cloves garlic
¼ cup of roughly chopped cilantro
8 whole white peppercorns
¼ teaspoon fish sauce or light soy sauce
2 tablespoons vegetable oil to cook the mixture
About 3 cups vegetable oil to fry the bags
1 teaspoon sea salt, divided in half
Pinch of sugar
Spring roll skin (pastry) 12 oz pack of 25 sheets (8X8 “)
1 egg, beat

Preparation

Ground garlic, whole white pepper and ½ teaspoon of sea salt into a mortar until it turns into a paste, set aside. In a skillet, heat 2 tablespoons of vegetable oil then cook the prepared garlic paste until fragrant, add chicken and cut corn kernels, stir well to mix. Add the remaining sea salt, fish sauce and sugar, cook until the chicken is well done. Turn off the stove, add chopped cilantro right away, mix well, set aside to cool.

Prepare spring roll skin

Cut each sheet into four equal pieces (4X4” size). Beat one egg in a small bowl. Make one bag at a time, put 1 tablespoon of the cooked mixture in the middle of each sheet, and brush the egg on the side of the sheet, gather up the corners and squash together to make a small bag (see recipe picture). The egg helps secure the sheets together so they won’t open during frying.

Fill a deep 10-12 inch heavy skillet halfway with oil and heat over moderate heat until the thermometer registers 375 degree Fahrenheit. Drop in the bags to fry until golden brown. Remove and let cool on a cooling rack lined with paper towel to absorb excess oil. Serve warm.

Tips

Garlic paste can be made with a garlic press, add freshly ground white pepper and sea salt, make sure to mix well.
Fresh ground white pepper always produces a better taste than pepper already grounded. If you use a pepper mill, only use a quarter teaspoon of the freshly grounded pepper.
Spring roll skin usually comes frozen. Leave the package outside the freezer while preparing the filling, this will be enough time for the sheets to thaw. Use a damp paper towel and cover the cut sheets while working with the bags to prevent them from drying out— if the sheets are dry, they will be difficult to close.
When frying, avoid over- crowding the skillet, in doing so it will prevent the oil temperature from drastically dropping, resulting in the bags not cooking evenly.

Buka Ceramic Ware by Juliana Bukowitz.