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Posts Tagged ‘Thai food’

December 17th, 2011

Kampachi, Torched Tuna, Seared White Tuna, Miso with Clams, Tropical Thunder, Crispy Eel, Saketumi, Restauarant, Rehoboth Beach, Delaware Beaches


It was another night at the Delaware Beaches, when the inevitable was avoiding the nightly ritual of cooking….

Did you know….that bowing represents humility?  You elevate, honor and respect the other person by lowering yourself.  A bow should always be returned.

And, did you know that the shredded raddish or daikon is there for a reason?  To nibble on between sushi orders.  Use chopsticks to eat it.  Daikon is also served under sashimi or as an edible side dish.

So here was another night hitting Saketumi instead of cooking.  Saketumi is located at 18814 Highway One, Rehoboth Beach.  Tel. 302-645-2818.  Website?


As I came in, Kim, who is the Manager, greeted us.  We had not seen each other since before Thanksgiving.  At that time I told him about the Turduckens from Louisina.  Guess what?  Not only did Kim ordered one, but he also deep fried it!!  He said it was awesome.  Another convert ordering from Cajun Grocer.

But, tonight it was all about trying new things.  At times I get into a rut; ordering the same old thing.

Tanaka was behind the bar.  He is the Main Event.  He is such an artist.  His preparations do not leave his side until they are just perfectly arranged.

Then, James was there too.  He was our server.  His suggestions were right on target. 

We decided to start with some Sashimi Tapas:

Kampachi – Amber Jack Fish (yellow tail amberjack).  A carpaccio with yuzu lime dressing.  Yuzu is a citrus fruit from East Asia.  Looks like a very small grapefruit.  It also has a tart flavor.


This was so delicious. Delicately sliced; almost transparent.  The lime dressing adding that citrus taste.

The next one was the Torched Tuna.  Also in a carpaccio style with jalapeno, red tobiko, chive, masago cracker, and spicy ponzu sauce.   My husband was salivating at the looks of this dish, until Kim said that it had gluten.  A sudden long face appeared.  Kim immediately said “it’s not very good”.  We all laughed.  Guess who had the pleasure of eating it?  Moi…and I savoured every single sliced.


The Seared White Tuna Tataki with yuzu citrus vinaigrette, with fried shallot, mango salsa and cilantro was another successful tapa.  This one, my husband could eat and thought it was very good, as well.


These 3 tapas were light and the perfect appetizer.  My favorite was the Kampachi, then the Torched Tuna and then the Seared White Tuna Tataki.

People were coming in and I was getting cold so I ordered a Miso Soup.  James asked me if I wanted the clams, as well.  I had never had it with the clams and I found that including the clams gave it a different dimension to the soup.  I liked it!!


We did not stop there.  An order of their Tropical Thunder had a beautiful presentation and had a fantastic taste.  Mango, salmon, topped with lobster salad and tobiko (fish eggs).


My husband likes to order a crispy eel sushi; the crispier the better….loved it as well. 


I can recommend Saketumi with confidence.  I have never been disappointed.  They are friendly, the food is fresh with beautiful colors, appealing to all your senses.  The service, prompt….and I love the sushi bar.  Sitting there lets me converse with the chefs, see the fish and watch their talent.


Fresh Wasabi

Fresh Wasabi

Have a good one.  Talk to you later…Please remember that AboutMyBeaches has its own Facebook Page…Comment, and discuss any topic…I welcome you.

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August 15th, 2011

Port, Dewey Beach, Restaurant, Review, Delaware Beaches



Even before summer started someone mentioned this restaurant to me.  It has taken this long to make it there.  And it might…..

I tell you what.  Lately I have just been getting less than memorable food.  It just has been mediocre.  I want food that will energize my taste buds and I want restaurants to make me feel as if I could not wait to go back.

So, I really should get back to my cooking.  Maybe that will get me to appreciate going out to eat more.

Port is located at 1205 Highway One, Dewey Beach.  The Tel. is 302-227-0669.  Website?   Lunch is served Fridays through Sundays from 12 until 4 p.m.  This location used to be the home of The Dewey Beach Club.

They have done some remodeling.  A fish tank separates the dining area from the bar. 


It was a little loud and not very relaxing since the wait staff kept rushing back and forth.

I ordered The King’s Salad.  I think it was supposed to have had apples, but they were missing.  Cranberries and mixed greens.  I told our waitress to hold the sugar coated walnuts.  Blue cheese crumbles and a house raspberry vinaigrette.  Once it was cut and mixed, it was actually, pretty good.


For my entree I ordered Rockfish, blackened.  I chose the mashed potatoes and different squashes were also included.  It was good; but not exciting.  I ate it.  Don’t kid yourselves.  That did not deter me.


My husband ordered the Pad-Thai.  Stir fried rice noodles, shrimp, chicken and vegetables with authentic Thai seasonings; garnished with cilantro, bean sprouts and chopped peanuts.


His review was that it was too sweet.  It had chicken and shrimp and maybe it should have been one or the other; not both.  Not spicy enough, either.  I thought he would start his tantrum, but he contained himself. 

So, we quickly got our bill, which was somewhat reasonable, and departed.


Note:  Port is supposed to have a Thai influence but there are only a few Thai dishes.

Not very exciting, don’t you think?  Talk to you later…..

February 23rd, 2011

What’s Cooking?, Phad Thai, Recipe, Last Night’s Dinner, Easy, One Dish Meal, Gluten Free


Phad Thai is one of Thailand’s national dishes.  It consists of stir-fried rice noodles with eggs and fish sauce; other combinations can be added like bean sprouts, beef, shrimp, chicken or tofu.  Crushed peanuts is the garnish that finishes the dish.

Last night I was in one of those moods.  A simple recipe that would not take long and pretty much a one dish meal.  Most of Thai food is gluten free, so this was a no brainer.  I added tofu, but it is not necessary.


Phad Thai with Tofu


1 package (13.2 ounces) of rice sticks.  I bought Sun Luck

4 tablespoons vegetable oil

1 garlic clove, minced

4 eggs

5 tablespoons of fish sauce (or, to taste)

3 bunches of green onions cut into 1/2 inch lengths

1/4 cup or a bit more of chicken broth (low sodium)

2 tablespoons of sugar

1 1/2 teaspoons of paprika

1 cup of bean sprouts

1/4 cup ground peanuts

1 cup of extra firm tofu cut in pieces (optional)

In a large bowl soak rice sticks for about 45 minutes, until tender, but firm.

In a skillet put 1 tablespoon of oil and fry the tofu pieces until they brown but do not burn.  Take them out and put them aside.


In a large frying pan, large enough that the noodles will fit when added, put the 3 tablespoons of oil in a medium high heat.  Add the garlic and then the green onions; stir fry for a few minutes. 


Add the eggs and scramble them until done.


Drain the rice sticks well and add to the egg mixture.  Even though it looks like a lot in the pan, they will cook down.  Keep stir frying until the rice stick become translucent, at the same time adding chicken broth to the frying pan.  Stir fry away. You might not need all the chicken broth.  I usually do use that amount of broth, though.


When the rice sticks begin to stick together then add the fish sauce, sugar and paprika and bean sprouts.  Then, add the tofu if desired or shrimp, beef, chicken, or nothing at all.



Continue to cook until dry; add crushed peanuts and serve.  This particular dish is not spicy.  If you would like to add a little kick to it, just add a chili pepper or your favorite “heat”.

Please note that this recipe will serve 4 hungry people.  Otherwise, leftovers will be great the next day.

Please enjoy this recipe and make it your own…



Have a great day!!!……talk to you soon….

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January 15th, 2011

Lily, Thai Cuisine, Restaurant, Review, Rehoboth Beach, Delaware Beaches



I am on a roll.  Oh, yes, I have been on an ethnic food kick.  Besides the Indian restaurant I reviewed yesterday I also went to see how Lily was doing.  Lily is a restaurant that opened a couple of years ago.  I only found out about it this past year.  Have gone several times and will keep on going because I enjoy it Thai food very much.

Thai cooking incorporates all 5 tastes; sweet, sour, bitter, salty and spicy.  Definitely, there is a sense of balance in Thai food.

A Thai meal consists of a single dish or it will be rice with other dishes served at the same time to be shared by all.  A lot of times there are more dishes than guests at a table.

Lily is located at 10 N. 1st Street, Rehoboth Beach, DE 19971.  The tel. is 302-227-3348.  If you have been to Rehoboth then you will find the restaurant right between Nicola Pizza and Adriatico.  Lily opens 7 days a week for lunch and dinner.

I decided to go the other night and have dinner because I really did not feel like cooking.  It was one of those nights.  Cold and I was lazy.

Up until recently you could bring a bottle of wine and they would cork it for you.  At the moment, you cannot do that anymore.  The reason?  They were approved for the liquor license but the restaurant still has to go through some formalities.  Therefore, not now but in the next few months they will be ready.


I started with the Larb Gai.  I always order this dish because I have had it in Boulder and in Florida, but at Lily’s is where I like it the best.  It consisted of ground chicken breasts tossed in lime juice, red onion, Thai herbs and fresh mint.  It was spicy and perfect for 2 people.


My husband ordered a Roasted Duck Curry.  It was a slow roasted honey boneless duck, pineapple chunks, tomatoes, young bamboo strips, hot peppers in red coconut curry and basil.  It was spicy, just like he likes his curries.


I really loved my dish.  I had never had it and I can venture to say that it has been one of the best.  It was Sweet & Spicy Chili Crusted Eggplant.  The dish had lightly fried Thai eggplants, flavored with smoked sweet and spicy roasted chili sauce.  Then, topped with chopped chicken, tiger shrimp, and cilantro.  It truly was delicious with that sweetness and heat complementing each other so well.


I forgot to take a picture of our dessert, which was a mango over sticky rice topped with a coconut cream sauce. 

It was a casual dinner on a cold and quiet night in Rehoboth Beach… to you later…..


Note:  Lily also has carry out.

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December 9th, 2010

Lemongrass Asian Bistro, Delray Beach, Florida, South Florida, Palm Beach County, Thai, Sushi, Asian, Vietnamese



“If you are ever at a loss of converstion, introduce the subject of eating.”  leigh hunt

That was not our problem tonight.  Actually, that does not happen too often.  But, the subject of eating is always there.  I have mentioned before that I do like interesting food; not afraid to try many types of cuisines.

It has been pretty cold in South Florida.  Mentally, you are prepared for the sun, the swaying palm trees, the beach.  But sweaters?  I don’t think so.  Too early.

Atlantic Avenue, on this Village by the Sea was quiet tonight; the perfect night to visit Lemongrass.  This Asian Bistro is right in the heart of Delray Beach.  Only one couple was brave enough to dine “al fresco” tonight.  The rest of us, inside was our preference.  Before I forget Lemongrass is located at 420 E. Atlantic Ave.  Tel. 561-278-5050.  Website is  Besides the location in Delray Beach, Lemongrass is also in Boca, Boyton Beach and Ft. Lauderdale. 

I have only been to the one here in Delray and I was so pleasantly surprised as I came in and saw the new dining section.  All remodeled, clean lines and a very comfortable bar for either eating or drinking.  It was definitely needed. 



The sets of tables are arranged at closed proximity.  It does not bother me.  People usually check what is arriving at the table.  I do the same thing.

An appetizer of sashimi was ordered; but it came with a hot stone.  You were to sear the fish.  A hit with everyone passing by.  I don’t think people realize that this dish gets the table going and sets the mood for the evening. 



We laughed and we joke in Spanish and English.  It was time to get down to the serious business of ordering entrees and the 3 of them were different, interesting and delicious.

I ordered the Holly Snapper.  I have ordered this dish more than a few times.  It is one of my favorites and tonight it was just as good.  This fish is whole, boneless and fried; topped with a garlic sweet chili sauce.


Another dish ordered, a most popular one, was the Lobster Monster Roll.  It had crispy lobster, cucumbers, scallions, asparagus, masago, spicy mayo and sesame seeds.  Amazing looking and tasting.


A new addition to the Lemongrass menu was Grilled Shrimp with a Red Curry served in a young coconut.  Great presentation because the coconut was filled with the red curry and the grilled shimp surrounded the coconut. It was served with a spoon, as well.  As you ate the broth and put the shrimp in it you could also scrape the side of the coconut and get the pulp, which, if you really like coconuts, I don’t have to tell you that the pulp of a young coconut or “tela” is the best part. 


Of course, we wanted to find out how the coconut was prepared.  It looked perfectly peeled and smooth.  Well, they are bought that way and all that needs to be done is to cut the top and fill it with the food, in this case the Red Curry.


Even though we did not exchange names our neighbors on one side of the table were so friendly and gave us tips about the area.  They are locals.  The other young couple on the other side was so nice, as well.

I have mentioned before that part of what makes this Village by the Sea so unique and special is the people; and in this case a smiling face is half the meal.  


Note:  Lemongrass was very gracious to make us a special sauce since my husband has to eat gluten free, and the sauce that accompanied the appetizer had soy sauce, which has wheat.  Organic Tamari, gluten free soy sauce is readily available in many supermarkets and specialty foods shops.  It would be a great to have it available to their customers with gluten allergies.


A little blog from Delray, another one from Delaware….the best of both worlds….talk to you later….

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November 1st, 2010

Thai Room, Thai Cuisine, Jacksonville Beach, Florida, Restaurant, Review


Thai food is what we call the cuisine that comes from Thailand.  Thai food balances the 5 taste senses; sometimes in each dish or in the meal as a whole:  spicy, sour, sweet, salty and bitter.

When I first went this summer to the First Coast, (Jacksonville Beach) as that whole area is known in northern Florida, I stopped at this restaurant; did not know anything about it.  I totally enjoyed it so much that on this past trip I went twice.

The Thai Room is located at 1286 S. 3rd St., Jacksonville Beach, FL 32250.  Tel. 904-249-8444.  The location is in a strip mall.  Well, surprise!! Everything seems to be located in a strip mall in Jacksonville Beach.

The Thai Room is actually big.  Booths or individual tables are there for your choosing.  The service staff was so nice and very helpful.

The following dishes were ordered and I can tell you that they were truly delicious.  Some of us ordered them Thai hot (very spicy) and some of us decided to have it mild.

For an appetizer for the table we ordered Nam Sod.  This dish contained well cooked ground pork with ginger, roasted peanuts, carrots, red onions, and bell peppers, accented with Thai chili-lime dressing.  So good and perfect for sharing.


One person ordered the Red Curry with chicken.  Red Curry paste and coconut milk with potatoes, carrots, sweet bell peppers, onions, bamboo shoots and Thai sweet basil.  A side dish of rice came with it.  It was also ordered Thai hot.  It was enjoyed very much.


The Roast Duck Curry was so amazing that we all decided it was the best we had ever tasted.  Slices of roasted duck simmered in coconut milk and red curry paste, with sweet bell peppers, green peas, Thai eggplant, snow pea pods, onions and Thai sweet basil.  The duck was cooked to perfection.


The first time I visited the restaurant I had the Pan Seared Chilean Seabass and fell in love with it.  This time I had it again and it did not disappoint.  The seabass is served over steamed jasmin rice with sauteed asparagus, carrots and fried spinach, then topped with a green curry reduction.


This restaurant is very near Ponte Vedra and Atlantic Beach, so if you are in the area, give it a try.  I think you will like it.

Note:  Their unsweetened iced teas were very good, as well.

Talk to you later….

March 10th, 2010

Lily…Thai Cuisine…Restaurant…Review…Delaware Beaches…Rehoboth Beach…Old Eastern and Western cooking influences…



Once again, I am realizing that even though writing this blog gives me an opportunity to share my views and opinions; likes and dislikes, I am also learning a lot. 

For example, you already know I like to eat and experience new foods; I am not scared to taste something that I have not eaten before.  That is something I have shared with my family. 

So, yesterday, Tuesday, I wanted something different.  And, I can tell you that I was so surprised to find out that there is a restaurant in Rehoboth Beach called Lily.  It is Thai Cuisine.  I am also surprised that Sharon (one of my friends) has not told me about this restaurant.  I wonder if she even knows.  She is a local and a native.  You know, the ones that were borned and raised in Rehoboth Beach.  And, the ones that would know that Lily is located where the Canyon once called that space home, probably 30 years ago.

What is the essence of Thai cooking?  Its characteristics depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked.  Its dishes can be refined and adjusted for all different tastes. 

Thai cooking is unique.  It differs from Chinese and Indian cuisine even though they have greatly influenced Thai cooking.  You can identify it because it incorporates all 5 tastes:  sweet, sour, bitter, salty, and spicy.

Basically Thai food should be thought of as a blending of tastes and textures within each individual dish and the whole meal.

Lily is located on 10 N. 1st Street, Rehoboth Beach, DE 19971.  Tel. is 302-227-3348.  E-mail is There is take-out available.  Hours of operation are: Mondays through Thursdays from 11:30 a.m. until 9:00 p.m. and Fridays and Saturdays from 11:30 a.m. until 10:00 p.m.  Sundays 11:30 until 9:00 p.m.


The restaurant is between Nicola Pizza and Adriatico.  If you have been to Rehoboth or live here you know where these places are.  Lily is small and comfortable, but most of all, casual.  The tables are very well spaced.  There is a bar but at present they do not have a liquor license.  Probably by the summer.  You may bring your own bottles of wine, beer, liquor.  They cannot open them for you but they have openers and wine glasses available.  Of course, there is no corking fee.


Lily opened a little over a year ago.  Lily, the owner, was the main chef at another Thai restaurant in Rehoboth.  There is also Chef Jason.  I did not meet either one of them.  My main contact was Alex, my waiter.  When I called, I asked if they were aware of gluten allergies and Alex said they were; to come in and they would point out the dishes my husband could eat.


Alex was very attentive.  His background is Ukranian and Polish but grew up in Belarus.  He has been here for 4 years and goes to school.  He made suggestions and told us that the heat level in the dishes could be adjusted.  Some dishes were not spicy, at all.

The first dish that attracted my attention was an appetizer called Larb Gai.  It was ground chicken breast tossed in lime juice, red onions, Thai herbs and fresh mint.  It was refreshing, right amount of heat and pefect for sharing.

For a small restaurant, they have quite a variety of dishes on their menu, including dinner specials.

I decided to have the Roasted Duck Curry.  This dish was spicy and I thoroughly enjoyed.  It was slow roasted honey boneless duck, pineapple chunks, tomatoes, young bamboo strips, hot peppers in red coconut curry and basil.  It came in a bowl with a side dish of white rice. Very well seasoned and beautiful colors. Immediately, your senses are revived; spice and color.

If you like Curry then Lily has seven of them. Coconut, Panang, Green, Red, Yellow, Masaman and Wild.

My husband had the Pad Thai. There was a choice of chicken or shrimp.  He chose shrimp.  This is Thailand’s Signature Dish.  Pan fried noodles, bean sprouts, red tofu, eggs and ground peanuts.  We asked to take the peanuts out; some times, believe it or not, they have a dusting of flour.  This dish was not spicy at all so he requested some of their hot spices.  Alex pointed out the 2 hotest ones and they were hot.  My husband enjoyed his food, as well.


Sorry, but I forgot to take pictures of the entrees; their presentations were worthy or a photo or 2.

Lily has desserts but I will have to come back for the Sweet Mango and Sticky Rice, topped with coconut cream.  Mangoes are not good this time of the year.  You want juicy and sweet ones for this dish.

And for all, who like to introduce children to new things, Lily has a kids menu for children under 10; crispy chicken, fried crispy shrimp, beach fries (never leave those if you are at the beach) and kiddy fried rice.


I really enjoyed Lily, saw a friend there that had heard about it, as well, and I am definitely going back.  There are too many dishes to try.


 Talk to you later….

Please note that information on Thai Cuisine was taken from and from

September 29th, 2009

In Delray Beach, Florida….You will Find….Ziree Thai and Sushi….


It was so nice to go back to Ziree Monday night.  I have not been back in Delray for some time, but this is a restaurant that we go to every time we are in town.  We have been so happy to see it thrive in this community.  You find a lot of the local people here and it is probably because their children have been in the local schools.  You know how that is, word of mouth is a powerful advertising tool.

Ziree Thai and Sushi is located on 401 West Atlantic Ave., near the tennis stadium.  The telephone is 561-276-6549, fax number is 561-276-6540.  The website is

On Monday night both sisters were cooking.  After all, this is a family operated restaurant.  One at the sushi bar and the other in the kitchen.  For a Monday, it was pretty busy.

As you come into the restaurant you will notice high ceilings and flowers; the setting has an elegant Zen atmosphere.  Comfortable and relaxing.

We brought our own soy sauce, wheat free, because of my husband’s gluten allergy.  You never know which restaurant will carry the Tamari brand.  They did not have it so we gave it to the kitchen to be used on his dish.

The menu was full of interesting dishes and usually there is a board at the entrance of the restaurant with the daily specials.

You can visit their website and check out their menu.

I have had in the past the Ziree salad and I loved it.  So, I got a little worried when I did not see it on the menu, but I asked for it and Ziree made it.  It had tuna, strawberries and greens in a light dressing that had just the right amount of heat.

For my dinner I had the Tsunami Roll, which had shrimp tempura, BBQ eel, cucumber, avocado, scallions, spicy sauce, masago, Japanese mayo, topped with tuna tataki, tempura flakes and eel sauce.  It was quite a roll.  Great!!

My husband had for an appetizer the eel sushi and for his dinner he had fried rice with squid.  I know, I know, I cannot imagine what you must be thinking, but if you have not tried squid, you wouldn’t know how delicate the flavor is.  Try it next time.

Anyway, we enjoyed our dinner.  It was just the 2 of us and we ate a little later than usual.  We chatted some with Ziree and then said our goodbyes.


Note:  There is free parking in the back of the restaurant.  We did not have any trouble on Monday.

Ingredients can be substituted or added upon request.  They can alter the hot and the spicy.

Take out is available.  Just give them a call.  And, gift cards are available, as well.

Ziree serves lunch and dinner and reservations are accepted but not necessary.

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