Tuesday, March 18, 2014

Rabieng's Northern Style Mieng Kham Leaf Wraps!

As Fall approaches, we have been working on a few additions to our repertoire of indigenous Thai fare.  Rabieng is proud to introduce our version of Mieng Kham- a traditional leaf wrapped, finger snack originating in Northern Thailand.  Translated, "Mieng Kham" literally means, "morsels of food in a bite".  

Mieng Kham is an old world snack consisting of a small sampling of natural ingredients, each specifically chosen to tantalize the four flavor profiles of Thai cuisine:  sweet, salty, sour & spicy.  Traditional Mieng Kham consists of:  Betel leafs, dehydrated shrimp, toasted coconut slivers, roasted peanuts, diced red onions, Thai chili peppers, ginger, and limes (with peel).  Simply add a smidgen of each to a leaf, a dab of Mieng sauce (a caramel of fish sauce and palm sugar).  The finished product should be a bite-sized leaf wrap.

As odd as these ingredients sound individually, the resulting combination is comparable to the filling of an "Almond Joy"- crunchy coconut & salted caramel!  While we have tweaked the ingredients just a tad to suit our desired taste & texture profile, Rabieng's Mieng Kham is a homage true to authenticity.  Try it with a cold beer!  

Mieng Kham is simple, yet complex, delightful and delicious!  It is no wonder that this rather "primitive" food remains a popular Thai snack today.  


Dehydrated shrimp never tasted so good!  Yes, that's a tiny wedge of lime with peel.  Wrapped up and ready to enjoy!!!




Tuesday, August 20, 2013

We've added a couple of brews!

Rabieng is now proudly serving Sapporo tall cans.  Sapporo is Japan's oldest brewery- enjoy this crisp, dry, refreshing lager today!  


While we were at it, we realized that we were missing a brown ale, so we've also added Brooklyn Brown Ale for your drinking pleasure!  Brooklyn, is a classic American brewery. Its rich, smooth, creamy brown ale is the perfect accompaniment to bold, intense, spicy Thai food!  Give it a try...





Monday, August 12, 2013

Washingtonian Magazine Cheap Eats 2013 Award

We made the list!  Washingtonian Cheap Eats Award August 2013 issue.  Come check us out and thank you for your support!  Click on the magazine image to read more:


Tuesday, November 20, 2012

Rabieng will be closed on Thanksgiving, Thursday, Nov. 22
Have a safe & happy Thanksgiving!

Tuesday, October 30, 2012

post-Sandy

We hope that all of our friends are well after Sandy.  

Rabieng is back to business as usual!

See you all soon!

Monday, September 17, 2012

It's Fall, welcome back!

Hello friends!  Rabieng welcomes you back this Fall with some adventurous additions to our menu.  We know that nowadays, you can get Pad Thai just about any where.  That said, Rabieng always strives to offer you more than the expected- an authentic taste of the obscure, indigenous food of local Thai natives.  

Some of our most delicious & satisfying foods aren't complicated, in fact, they're just snacks.  We've added some savory Thai "street-style" snacks that you're not likely to find elsewhere.  Like many things you would find off the "streets" of Thailand, some, will bring out the Anthony Bourdain or Andrew Zimmerman in you!  But at $5 each, it pays to be adventurous!  


We'll keep these snacks a surprise until you get here, but let's just say, if you like good ol' American snacks like chips & dip, beef jerky, Rice Krispies treats & corn nuts- you'll be in for a treat : )  



Friday, March 23, 2012

By popular demand, Nam Kao Todt is on the menu!


Nam Kao Todt is one of the more elaborate Thai spicy salads (Yaam) to prepare, combining two primary components:  the Nam, which is Thai cured (lime, garlic) pork sausage and the Kao Todt, which means deep-fried rice.  The Nam sausage is pulled into bite-sized morsels.  Curried jasmine rice is hand formed into balls then deep-fried, creating what resembles the texture of Rice Crispies- airy, puffy, crunchy rice.  The rice balls are then crumbled into bits & pieces and tossed with the Nam in a bowl along with fresh chilies, lime juice, fish sauce & sugar- enhancing the four principle flavor profiles of Thai cooking:  spicy, sour, salty and sweet (respectively).  Peanuts & dried chilies are tossed in for good measure ; )


The enigma & allure of Thai cuisine lies not only in adherence to the aforementioned flavor profiles, but also the harmonious fusion of otherwise totally random ingredients.  If you love spicy, authentic, country Thai cooking- then Nam Kao Todt is a must try!


It is perhaps the complexity of these ingredients and tedious preparation, that Nam Kao Todt seldomly appears on the menus of Thai restaurants outside of the Kingdom.  We bring you this special dish to Falls Church, VA at Rabieng- home of Thai country comfort cookin'!