25-Apr ~ Sorry guys, sorry for not updating my blog since Apr. Something bad happen and I was in the grief. I could not put myself to do this for a while...
But now I am back...BACK FOR GOOD!!
Today we are going to feast on some spicy Thai food. This place had always been my favorite since I was small then. Cherry Sweet. 
This place was situated at the end of the Sg Ara.
Here’s the drink of the day. The chrysanthemum drink that served in a jug.
Instead of white aromatic rice, we opt for Thai Fried Rice. 1st to came was this Pineapple Rice. Pineapples were cut into cubes, and so were the carrot, prawns and fried with the rice with a touch of fish stock. This rice taste with a touch of sweet, Mer-ci to the pineapples cubes. Dress up with some shredded fried egg.
Next was this, Belacan Fried Rice.
This time, the rice was stir fried with some Belacan powder. (Belacan was the name where we called as shrimp paste). I like this better for the pungent taste of the Belacan powder. This fried rice had a lot of the side-gizmo such as the stir fried shredded pork in black sweet sauce, some sliced young mango, cubes of long beans, onions and some chopped cili padi to add in the kick of the fiery feeling. Muddle up these ALL together and you will found the awesome taste within… Good!!
When uttered about Thai food, you just can’t miss their Tom Yam Kung. This hot and spicy soup was cooked with loads of lemongrass, chili paste, lengkuas and other spices. Lastly, this yum yum soup needs the final touch of some fresh seafood like fish filet, squids and prawns and some mushroom.
Salute to the inventer of this Tom Yam Kung although it did burn my tongue!!
Then it was this Green Curry. Instead of using red chilies, they used green chilies. Blend together with the chopped onions and garlic and the spices. Simmer until the paste become aromatic. Add in some diced chicken and some brinjals and poured in the thick coconut milk.
Next, coming was this Deep Fried Kangkung. These vege were battered with a mixture of sugar and flour. Deep fried the vegetables and garnished with some fried dried shrimps.
This dish is awesomely appetizing with the crunch and the sugary feeling.
My sis ordered for this special dish, the TangHoon Kerabu. The vermicelli was swirled together with the chili sauce, lots of chopped parsley and some chopped onions as well.
I don’t really favor this as I found that this dish is overwhelmed with PARSLEY...
And we have this cool dude… Pucha. They used the crab meat and chopped with some pork, some curry powder. This mixture was then placed back to crab shells and deep fried.
And here we go…
This place had never failed us eventually!! Do visit if you feel like to spice things out!!
This place was situated at the end of the Sg Ara.Here’s the drink of the day. The chrysanthemum drink that served in a jug.
Instead of white aromatic rice, we opt for Thai Fried Rice. 1st to came was this Pineapple Rice. Pineapples were cut into cubes, and so were the carrot, prawns and fried with the rice with a touch of fish stock. This rice taste with a touch of sweet, Mer-ci to the pineapples cubes. Dress up with some shredded fried egg.Next was this, Belacan Fried Rice.This time, the rice was stir fried with some Belacan powder. (Belacan was the name where we called as shrimp paste). I like this better for the pungent taste of the Belacan powder. This fried rice had a lot of the side-gizmo such as the stir fried shredded pork in black sweet sauce, some sliced young mango, cubes of long beans, onions and some chopped cili padi to add in the kick of the fiery feeling. Muddle up these ALL together and you will found the awesome taste within… Good!!When uttered about Thai food, you just can’t miss their Tom Yam Kung. This hot and spicy soup was cooked with loads of lemongrass, chili paste, lengkuas and other spices. Lastly, this yum yum soup needs the final touch of some fresh seafood like fish filet, squids and prawns and some mushroom.
Salute to the inventer of this Tom Yam Kung although it did burn my tongue!!
Then it was this Green Curry. Instead of using red chilies, they used green chilies. Blend together with the chopped onions and garlic and the spices. Simmer until the paste become aromatic. Add in some diced chicken and some brinjals and poured in the thick coconut milk.Next, coming was this Deep Fried Kangkung. These vege were battered with a mixture of sugar and flour. Deep fried the vegetables and garnished with some fried dried shrimps.This dish is awesomely appetizing with the crunch and the sugary feeling.
My sis ordered for this special dish, the TangHoon Kerabu. The vermicelli was swirled together with the chili sauce, lots of chopped parsley and some chopped onions as well.I don’t really favor this as I found that this dish is overwhelmed with PARSLEY...
And we have this cool dude… Pucha. They used the crab meat and chopped with some pork, some curry powder. This mixture was then placed back to crab shells and deep fried.And here we go…
This place had never failed us eventually!! Do visit if you feel like to spice things out!! 
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