Twice a year, Thai Bloom’s loyal patrons eagerly anticipate the unveiling of the seasonal specials. The 2016 Spring-Summer special appetizers and special dishes were no exception. They include:
Appetizers: Seafood Cream Cheese Wontons, Bags of Gold, Spicy Wings, Ahi Larb, Pear Salad, Asparagus Salad
Special Dishes: Crab Pad Thai, Spinach Curry, Jungle Asparagus, Asparagus Delight, Suki Stir Fry, Fried Pork Shank, Ginger Orange Chicken
To whet your appetite, here are some interesting facts about a few of our Spring-Summer Specials:
Bags of Gold
This traditional Thai appetizer combines prawns, water chestnuts, green onions, and white pepper in a crispy wrapper. It looks like a little gift that a family member or friend might receive after visiting an elder. Our “gifts” are handmade by our chefs with delicate rice paper and tied off with a sliver of green onion. Dipped in plum sauce, each bag of gold becomes a delicious and satisfying treat.
Pear Salad
This refreshing salad represents a fusion of a traditional Thai Dish (Papaya Salad) with distinctly Northwest ingredients. Our chefs combine a green pear, red tomatoes, red onion, garlic, chili, and cashew with a lime dressing and add skewered grilled prawns. The resulting dish is as much a feast for the eyes as it is on the palate.
Fried Pork Shank
If you travel to Thailand, chances are you’ll have an opportunity to sample Khao Kha Moo, the traditional Thai dish that provided the inspiration for this special. When served by street vendors, diners receive the full measure of a pork shank – meat, fat, skin, and bone. Thai Bloom reimagined this dish as an upscale entrée in which the pork shank is braised in a light soy gravy and fried to perfection. It is served with mustard greens, green onion, chili, cilantro, and diced bell pepper. The portion is generous, and the flavor is truly amazing. When people try it, they love it.
Jungle Asparagus
For the truly adventurous diner, our chefs created the Jungle Asparagus. The dish consists of fresh asparagus stir-fried in a dry red curry paste with Krachi (wild ginger root), jalapenos, and bell peppers. It is one of the spiciest dishes on the menu. As with the Pear Salad, the recipe takes a traditional Thai preparation and applies it to a featured Northwest vegetable.
