I read in this morning’s paper that Vitoon “Vic” Assavarungnirund, owner of Thai Cottage, is going to be moving his popular restaurant to the former location of Thai Palms, which he also owns.
Thanks, Mike Dunne for a great bit of trivia–the grotto in back is part of Chicken Ranch Slough, which you can get a pretty good aerial view of couresy of Google’s satellites.
Oh, great, more Thai spam.
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Thai SPAM™ Salad Cups
Ingredients
– 2 tablespoons minced gingerroot
– 3 cloves garlic minced
– 1 teaspoon CARAPELLI™ Extra Virgin Olive Oil
– 1 SPAM™ Classic (12-ounce) can cubed
– 1/4 cup minced fresh mint
– 1 tablespoon lime juice
– 1 tablespoon sesame seeds toasted
– teaspoon crushed red pepper
– 4 cups mixed salad greens
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Directions
In skillet, saute gingerroot and garlic in oil 2 minutes. Add SPAM™. Saute 5 minutes. Stir in mint, lime juice, sesame seeds, and crushed red pepper. Saute 30 seconds. Spoon mixture over salad greens. Serve immediately.
Nutrition (per serving)
203 Calories
14 Grams Fat
15 Grams Protein
68 Milligrams Cholesterol
4 Grams Carbohydrates
846 Milligrams Sodium
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the Thai spam people are banned permanently. if they come to my house with some soup, i might reconsider however…
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What about mango with sticky rice? They can show up with that any ol’ time. (For those of you who haven’t tried it, do yourself a favor & do so next time you’re out for Thai food.)
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