The restaurant jarosz - ready solutions for your lunch

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This style of serving food is called khao rat kaeng (lit.

We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. Read more...

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Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo.

They are tom yam goong (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th). Read more...

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Once the rice is steamed or cooked, it is called khao suai (lit.

The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth.[22] A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table.[1] It is common practice for the both the Thais and the hill tribe peoples who live in north and northeast Thailand, to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand (and only the right hand by custom) which are then dipped into side dishes and eaten. Read more...

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Bami is made from egg and wheat flour and usually sold fresh.

With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. Read more...

 

Welcome to the restaurant Yarosh

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Thai farmers historically have cultivated tens of thousands of rice varieties. Thai food was traditionally eaten with the right hand[19][20] while seated on mats or carpets on the floor, customs still found in the more traditional households. Palm sugar, made from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes. The other elements would include a clear soup (perhaps a spicy tom yam or a mellow tom chuet), a curry or stew (essentially any dish identified with the kaeng prefix), a deep-fried dish and a stir-fried dish of meat, fish, seafood or vegetables.

Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and condiments, either brought to the table by wait staff or present at the table in small containers.

It is now one of the most important ingredients in Thai cuisine, together with rice.[18] During the Columbian Exchange, Portuguese and Spanish ships brought new crops from the Americas including tomatoes, corn, papaya, pea eggplants, pineapple, pumpkins, culantro, cashews, and peanuts. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines: "Thai food ain't about simplicity.

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They are tom yam goong (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th).

Special meal for you

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Once the rice is steamed or cooked, it is called khao suai (lit.

Read more...