River Spice
River Spice Restaurant in London
River Spice
River Spice restaurant type: Thai
River Spice address:83-85 Wapping Lane
London
E1W 2RW
UK
River Spice Telephone: +44 (0)20 7488 4051/4050
Website: View their website
A Possible Thai meal they may serve at River Spice, in London
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 River Spice
Thai Ice Cream With Candied Ginger Topping
Thai Ice Cream With Candied Ginger Topping Posted By WingsFan91 At Recipegoldmine.com 11/15/2001 5:16 Pm This I Suppose Is What Everybody Wants When Most Of The Web Is Situated In Lands Where Winter Is Starting, And There Is Probably Snow On The Ground... Still I Had To Wear Winter Clothing The Morning - The Temperature Was Down To 24 Degrees C (75 Degrees F) When I Left For Work And My Teeth Were Positively Chattering. In Order To Get The Correct Effect In The Ginger It Is 'distressed' A Little First. We Do This By Rolling It Through A Heavy Roller Designed To Tenderize Dried Squid. However You Should Be Able To Get A Similar Effect With A Pasta Roller Or Even A Rolling Pin. The Slices Should Be Of Uniform Thickness So I Suggest A Sharp Kitchen Slicer Rather Than A Hand Held Knife. For Restaurant Presentation The Slices Of Ginger Are Cut To Uniform Pretty Shapes Using Small Confectioners' Biscuit Cutters, Or The Type Used To Cut Out Cake Decorations. So, First Preparation Of The Candied Ginger. Candied Ginger1 Cup Sliced Ginger2 Cups Water1 1/2 Cups Palm SugarBaking Soda (sodium Bicarbonate)Lime Juice If You Are Using Tender Young Ginger You May Leave The Skin On. Older Ginger Should Be Peeled. This May Be Easier After It Has Been Sliced. Slice The Ginger Into Uniform Roundels About An Eighth Of An Inch Thick, And Then Roll Them Until They Are Half The Original Thickness. Dust The Ginger Lightly With The Baking Soda, And Leave To Stand For About 10 Minutes. Remove The Baking Soda By Vigorously Brushing With A Stiff Bristled Brush To Produce A Slightly Matte Texture To The Surface, And Then Immerse In Lime Juice For An Hour. This Has The Effect Of Heightening The Flavor, And Also Giving The Ginger A Delicate Pink Color. Bring The Water To A Boil, And Stirring Continuously Add The Sugar A Little At A Time Until All Is Dissolved And Forms A Sticky, Syrupy Consistency. If Necessary Add A Touch More Water To Ensure All The Sugar Is Dissolved. Reduce The Heat To Very Low And Add The Ginger Slices And Simmer, Very Gently, For 10 Minutes, Then Turn Off The Stove And Allow The Ginger To Cool Naturally. Remove The Ginger From The Liquid And Drain It (you Don't Have To Be Overly Enthusiastic About This, But It Shouldn't Be Too Wet Either), And Put It In A Sterile Preserving Jar, And Keep In The Refrigerator For At Least A Week Before Use. Reserve The Ginger Syrup In Another Sterilized Jar, To Pour Over The Ice Cream. Ice Cream: Ice Cream Is Clearly Not "authentically Thai" In The Sense That It Has Been Served For Hundreds Of Years (Thailand Is A Tropical Country And Without Modern Refrigerators It Is Very Difficult To Make Ice Cream), But It Is Now Widely Available And Very Popular. However Two Things Are Uniquely Thai: Firstly It Isn't Made With Animal Milk, But With Coconut Milk, And Secondly It Is Not Usually Flavored With Fruit, But Rather With Savories Such As Corn, Sweet Potato, Or Herbs. 2 Cups Coconut Milk1 Cup Water1 Cup Corn Kernels, Pureed1 Teaspoon Vanilla Extract Or Rosewater (optional)Pinch Of Salt2 Tablespoons Shredded Coconut (see Below)1/2 To 1 Cup Granulated Sugar1 Pineapple In A Dry Wok Or Skillet, Over Medium Heat, Toast The Coconut 'meat' Until Golden Brown, And Set Aside To Cool. Split The Coconut (pineapple, Actually - See Note) In Half Lengthwise, And Scoop Out The Woody Heart Of The Fruit And Then Place The Two Halves In The Refrigerator To Cool. Combine The Coconut Milk And Water, And Warm It, Then Stir In The Sugar, And Stir Until Dissolved. In A Liquidizer/blender, Puree The Corn Kernels (or Use A Can Of Creamed Corn), And Then Stir It Into The Coconut Milk, Combining Thoroughly. Add The Rosewater If You Are Using It, And A Dash Of Salt And Taste For Flavor Balance. Transfer To A Mixing Bowl And, With A Hand Beater, Whisk To Thoroughly To Incorporate Air. Pour The Mixture Into The Two Hollows In The Pineapples And Transfer To The Ice Box, And Chill Until Set. Any Extra Ice Cream Can Be Cooled In Ramekin Dishes Or Similar. Serving: Slice The Pineapple Into Horizontal Slices, And Serve To The Diners With Any Excess Ice-cream Also Shared Out, Decorating Each Slice With Pieces Of Candied Ginger. Fold The Fried Coconut Into The Reserved Ginger Syrup, And Pour Over The Slices Of Ice Cream, Decorate With Mint And Lime Leaves. Enjoy. Colonel Ian F. Khuntilanont-Philpott Special Thanks To Muoi Khuntilanont.
River Spice Review
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River Spice Food Menu
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River Spice Vegetarian/Vegan Menu
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PLEASE PHONE UP THE RESTAURANT BEFORE GOING THERE TO ENSURE DETAILS LIKE OPENING TIMES ARE CORRECT ETC. WE CANNOT BE HELD RESPONSIBLE FOR ANY INACCURATE DATA OR INFORMATION.