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Crab Rangoon

Many customers asked me how our crab Rangoon sauce turned out the way it is. We 're very picky on the ingredient. The main one is tamarind. It's a tropical fruit and very sour. We soaked them in the water and squeezed all the juice out of it. The taste is thick with pulp and tangy. Then, don't be nervous when you cook. It's art to create the dishes, once it's sour, simply for us , to cut the taste with a little bit of salt and sugar. Put them to boil and leave it cool. Then you have a wonderful sauce for your party. if any of you want to learn more about Thai food. Email us at