Talay Thai Halifax

Talay Thai Halifax Talay Thai is an authentic and award winning Thai restaurant, owned and operated by the Dao family, whose ancestry is filled with successful entrepreneurs.

06/02/2015

Garlic Ginger Tofu

Ingredients :

3 tablespoons canola oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
1 lime
1 tablespoon tamari, or to taste
2 pounds firm tofu

Directions

Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.

Squeeze lime juice over tofu before serving.

Chicken Massaman CurryIngredients :2 tablespoons vegetable oil3 tablespoons curry paste1 (3/4 inch thick) slice ginger, ...
05/31/2015

Chicken Massaman Curry

Ingredients :

2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

Directions

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.

Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

Spring RollsIngredients :2 ounces rice vermicelli8 rice wrappers (8.5 inch diameter)8 large cooked shrimp - peeled, deve...
05/31/2015

Spring Rolls

Ingredients :

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped
peanut

Directions

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Mango SaladIngredients :2 ripe mangoes1⁄4red onion, thinly sliced1⁄2red bell pepper, julienned1 lime, juice oflime zest ...
05/30/2015

Mango Salad

Ingredients :

2 ripe mangoes
1⁄4red onion, thinly sliced
1⁄2red bell pepper, julienned
1 lime, juice of
lime zest (optional)
fresh cilantro

Directions :

I find the easiest way to cut up mango for this is to cut off as much as you can, slicing along the side of the pit.

You can tell what way the pit grows by its shape.

Score the mango halves lengthways, then crossways, into 3/4 inch cubes, going through to the skin, but not through it.

Turn the mango halves inside out and slice off the cubes.

Grilled Pork RecipeIngredients :package bamboo skewer Optional1 tablespoon coconut milk Optional1 tablespoon fish sauce3...
05/29/2015

Grilled Pork Recipe

Ingredients :

package bamboo skewer Optional
1 tablespoon coconut milk Optional
1 tablespoon fish sauce
3 cloves garlic
1 lb pork
1 teaspoon salt
2 tablespoons sugar

Directions

Soak the bamboo skewer in water at least 1/2 hour (while you marinate the pork), to prevent them from burning while on the grill.

Slice the pork into thin long strips, a quarter of an inch thick. If you are planning on using the skewer, inch wide strips are better. If you are grilling the pork on the grill without the skewers, a bigger piece will help it from falling into the coals.

Press or mince the garlic. Mix all ingredients together and marinate for half an hour or even over night.

If you are using the skewers, thread a skewer through the pork. Grill the pork until it is well done.

Macadamia-Crusted Sea Bass with Mango Cream SauceIngredients :1/2 mango - peeled, seeded and diced1/2 cup heavy cream1 t...
05/28/2015

Macadamia-Crusted Sea Bass with Mango Cream Sauce

Ingredients :

1/2 mango - peeled, seeded and diced
1/2 cup heavy cream
1 teaspoon lemon juice
1/2 cup chopped macadamia nuts
1/4 cup seasoned bread crumbs
1 teaspoon olive oil
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 pound fresh sea bass
salt and ground black pepper to taste
2 cloves minced garlic
1 tablespoon extra virgin olive oil

Directions

In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).

In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.

Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heart.

Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

Fried SpareribsIngredients :2 lbs fresh country pork ribs, (don’t select too lean a cut or the meat might turn out a bit...
05/26/2015

Fried Spareribs

Ingredients :

2 lbs fresh country pork ribs, (don’t select too lean a cut or the meat might turn out a bit tough)
1 large piece (about a tablespoon) of red fermented red bean curd, along with 1 teaspoon of the sauce from the jar
1/2 teaspoon ground white pepper
1 teaspoon sesame oil
1 teaspoon five spice powder
2 tablespoons Shaoxing wine
1 tablespoon soy sauce
1 tablespoon maple syrup, or 2 teaspoons of sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons flour
2 cups peanut oil for frying

Ginger PorkIngredients :1 tablespoon grated fresh ginger root2 tablespoons soy sauce2 tablespoons sake2 tablespoons miri...
05/26/2015

Ginger Pork

Ingredients :

1 tablespoon grated fresh ginger root
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
1 pound thinly sliced pork loin
3 tablespoons vegetable oil

Directions

In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.

Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.

Pork in Black PepperIngredients :200 g lean pork2 garlic cloves1 medium onion (cut into large pcs)1⁄2 cup bell pepper, r...
05/24/2015

Pork in Black Pepper

Ingredients :

200 g lean pork
2 garlic cloves
1 medium onion (cut into large pcs)
1⁄2 cup bell pepper, red and orange (cut into squares)
2 large chili peppers, red, remove seeds and cut into stripes
3 tablespoons ginger, cut into thin stripes
1 fresh pepper
1 tablespoon black pepper, coarsely pounded
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons vegetable oil
1⁄4 cup water or 1⁄4 cup stock

Directions

fry garlic in hot cooking oil until fragrant.

add pork and keep stir fry until almost ready.

add onions, ginger, bell peppers, chili peppers, fresh pepper (optional) and liquids.

add fish sauce, oyster sauce sugar and black pepper, taste and adjust flavors.

stir fry for a minute.

serve hot with white rice.

Pad Ka-PraoIngredients :1 pound of ground pork, beef, or chicken (You can do what I do here which is chop up 1 pound of ...
05/23/2015

Pad Ka-Prao

Ingredients :

1 pound of ground pork, beef, or chicken (You can do what I do here which is chop up 1 pound of skinless chicken breasts with a cleaver. You get better texture that way.)
7 (26g) large cloves of garlic, peeled
7 (16g) bird’s eye chilies (or however many you can tolerate)
1 large shallot (20g), peeled and roughly chopped
2 tablespoons vegetable oil
1 tablespoon fish sauce
2 tablespoons thin/light soy sauce or seasoning sauce (such as Golden Mountain aka "the Green Cap" sauce")
1 tablespoon dark sweet soy sauce (kecap manis)
1 tablespoon oyster sauce
1 cup holy basil leaves, packed

Directions

If you have a mortar, pound together the garlic, chilies, and shallot until you get a coarse paste. If no mortar, either chop them all up with a cleaver on a chopping block or pulse them into a coarse paste in a mini-chopper.

In a skillet, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.

Add the meat to the skillet and break it up with the spatula into small pieces.

Add the remaining ingredients (except the basil leaves), correcting seasoning as needed. [I don't like sugar in my Pad Ka-Prao; besides, the dark sweet soy sauce provides enough sweetness for me. But if you think you'd like it even sweeter, either add about a teaspoon of palm or brown sugar or double the amount of dark sweet soy sauce (which will also make the end product darker in color). Purists, as mentioned in the post, won't even use anything for salinity other than fish sauce.

Once the meat is cooked through, check the amount of liquid in the skillet. If it’s too dry, add a little bit of water or sodium-free broth.

Before taking the skillet off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan so as not to mute the fragrance of the fresh holy basil leaves.

Serve over rice. A Thai-style crispy fried egg on top and a tiny bowl of nam-pla prik would be nice.

Roasted Lemongrass ChickenIngredients :1/4 cup plus 1 tablespoon canola oil or vegetable oil5 tablespoons fish sauce (su...
05/23/2015

Roasted Lemongrass Chicken

Ingredients :

1/4 cup plus 1 tablespoon canola oil or vegetable oil
5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided
2 tablespoons sugar, divided
2 tablespoons chopped shallot
2 tablespoons oyster sauce*
2 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped
1 teaspoon chili-garlic sauce*
1 garlic clove, chopped
1/2 teaspoon ground black pepper
1 3-pound chicken, quartered
1/2 cup water
1 tablespoon fresh lime juice

Directions

Preheat oven to 350°F.

Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.

Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.

Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.

Pineapple ChickenIngredients :1 (8-ounce) can crushed pineapple3 tablespoons low-sodium soy sauce2 tablespoon honey or a...
05/22/2015

Pineapple Chicken

Ingredients :

1 (8-ounce) can crushed pineapple
3 tablespoons low-sodium soy sauce
2 tablespoon honey or agave nectar
1 teaspoon grated fresh ginger
1 small garlic clove, finely minced
4 boneless, skinless chicken breasts (about 2 pounds)

Directions

To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.

When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.

While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.

When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.

Address

1300 Hollis Street
Halifax, NS
NSB37

Opening Hours

Monday 12pm - 9pm
Tuesday 12pm - 9pm
Wednesday 12pm - 9pm
Thursday 12pm - 9pm
Friday 12pm - 9pm
Saturday 12pm - 9pm
Sunday 12pm - 9pm

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