As an aside: what I would normally get at Ajisen Ramen would either be their:
- Premium Pork Ramen (make it spicy for an extra $1)
- Spicy Pork Ramen (the boiled egg reminds me of eating Filipino mami back home)
- Spicy Beef Ramen
What I would usually get along with The Chief would be, aside from the sandwich and macaroni salad, onion rings on the side. And sometimes, I would swap the macaroni salad with their equally delicious potato salad (aside from coleslaw as another side option). Even one time, instead of onion rings, I ordered their French fries, and it tasted wonderful with the sandwich. A very filling meal that you might want to skip breakfast and have it for brunch. (A side note: yeah, I really love that New Era cap too!)
- Green chicken curry from Chao Praya Thai Restaurant in Novato (above) and Bay Thai Restaurant in San Rafael
- Yellow chicken curry from Bay Thai Restaurant in San Rafael
- Massaman curry from Thai Noodle along Shattuck Avenue in Berkeley
- Singapore-style Chicken curry from Straits Restaurant at the Westfield San Francisco Centre
- Burmese Lamb Curry from the Mandalay Restaurant along California Street in San Francisco
- Punjabi Goat Curry from Breads of India along Sacramento Street in Berkeley
To summarize, curries are made using pastes, which in turn is composed of several herbs and spices, from cilantro to cumin, cloves to chili. Curries are of Indian origin, which has been spread to nearby Asian countries, most notably Pakistan, Burma (Myanmar), Thailand, Malaysia, and Indonesia. Although the Philippines offers Kare-Kare as a derivative of Indian curry, it is worth noting that the Thai and Indian curries offer more flavor and texture, as well as spicier and livelier than the Filipino rendition.
Green curry paste is made using basil leaves mixed with eggplants and peas, along with cilantro, green chili, and star anise. Yellow curry paste, on the other hand, is usually derived from yellow curry powder which contains turmeric and ginger. Massaman curry paste, also a key ingredient in making delicious grilled satay, is made with cloves, cardamom, star anise, cinnamon stick, cumin seeds, green onions, shallots, and galangal (Thai ginger). All of the curries are prepared nearly the same way: dry roast the spices, mix in the herbs, and use them to combine with chicken, beef, pork, or seafood. In the process, coconut milk is added that makes up the sweet and spicy sauce.
Next time, I will explore even more great places to eat, so happy eating!