Budokan - Bristol
Budokan - Bristol Restaurant in Bristol
Budokan - Bristol
Budokan - Bristol restaurant type: Thai
Budokan - Bristol address:31 Colston Street
Bristol
BS1 5AP
UK
Budokan - Bristol Telephone: +44 (0)117 914 1488
Website: View their website
A Possible Thai meal they may serve at Budokan - Bristol, in Bristol
Please note there is a high chance they won't. This is just to give you an idea of what kind of food you can expect from Thai restaurants, such as in Budokan - Bristol
Thai Coconut Lime Dippers
Thai Coconut Lime Dippers Dippers1 1/2 Pounds Pork TenderloinNonstick Cooking Spray1 Tablespoon Water1 Tablespoon Rice Vinegar1 Tablespoon Low-sodium Soy Sauce1 Tablespoon Honey2 Cups Sugar Snap Peas, Trimmed Fondue1 Teaspoon Sesame Oil1 Tablespoon Minced, Peeled Fresh Ginger3 Garlic Cloves, Minced1 (16 Ounce) Can Chicken Broth1/4 Cup All-purpose Flour1/4 Cup Water1 Cup Coconut Milk1 Teaspoon Grated Lime Zest1/4 Cup Fresh Lime Juice1 1/2 Tablespoons Brown Sugar1/8 Teaspoon Salt1/8 Teaspoon Crushed Red Pepper 3 Cups Hot Cooked Rice Preheat Oven To 425 Degrees F. To Prepare The Dippers, Trim The Fat From The Pork. Spray A Rack That Will Fit In Shallow Roasting Pan With Nonstick Cooking Spray. Place The Pork On The Rack. Line The Bottom Of Roasting Pan With Foil; Place Rack In The Pan; Set Aside. In A Small Bowl, Combine The Water, Vinegar, Soy Sauce And Honey; Brush The Mixture Over The Pork. Insert A Meat Thermometer Into The Thickest Part Of Pork. Bake For 30 Minutes Or Until The Thermometer Registers 160 Degrees F. Remove From Oven, Let Stand 5 Minutes, Then Cut The Pork Into Bite-size Pieces. Meanwhile, Cook The Sugar Snap Peas In Boiling Water For 1 Minute Or Until Crisp-tender. Drain And Rinse With Cold Water. To Prepare The Fondue, Heat The Sesame Oil In A Medium Saucepan Over Medium-high Heat. Add The Ginger And Garlic And Sauté 30 Seconds. Stir In The Chicken Broth, Bring To A Boil And Cook For 2 Minutes. Remove Mixture From Heat. Lightly Spoon The Flour Into A Dry Measuring Cup And Level With A Knife. Combine The Flour And Water, Stirring Well With A Whisk. Add The Flour Mixture, Coconut Milk, Lime Zest, Lime Juice, Brown Sugar, Salt And Crushed Red Pepper To The Ginger Mixture; Cook Over Medium Heat 8 Minutes Or Until Slightly Thick And Bubbly, Stirring Frequently. Pour Into A Fondue Pot. Keep Warm Over Low Flame. Dip Pork And Peas Into Fondue. Spoon The Rice Into The Fondue Pot After The Dippers Are Eaten. Heat 1 Minute And Ladle Into Soup Bowls. Yields 6 Servings. Cook's Note: This Fondue Is Really A Two-course Meal. After You've Dipped All The Pork And Snap Peas, Add Rice To The Pot. It Will Soak Up The Flavor Of The Seasoned Pork And Create A Delicious, Soupy Side Dish.
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Budokan - Bristol Vegetarian/Vegan Menu
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