Dinner at Panasia Bahrain (Asian Cuisine)

Last week we celebrated my Dad's birthday by going for dinner to Panasia Restaurant and Tea Lounge.

Panasia is a aesthetically decorated Restaurant situated in Um Al Hassam, certainly away from the hustle bustle of the popular restaurant road in Um Al Hassam.  The restaurant offers a good range of Chinese, Thai and Indian delicacies.

Unfortunately I do not have snaps of the main course, but I do have photographs of the Starters that we ordered as well as of the Dessert.

It didn't take them long to bring our starters, but as we waited, they gave us two plates loaded with Spicy Pappadoms and Prawn Crackers with their special sauces (I call them the traffic signal sauces-you ask why?-well because of their colors). 

Here are photographs and descriptions of the Starters we chose,

Chicken Lollypops with Oriental Sauce....sorry about the blurry photo, can't help it when you have good food in front of you ;)

Chicken Siu Mai- minced chicken, water chestnut, mushrooms served with their '3 G dip/sauce'-which I found very YUM and for some odd reason reminded me of Beef Pickle that a Keralite friend had brought from her house to our hostel in Mangalore. That is one pickle I ate daily, religiously.

Once we were done with the starters, we were given some breathing time and more importantly time to get back to those yum PRAWN CRACKERS.

In a few minutes, our Main Course was laid before us on the table, and the waiter served us all. 

Like I mentioned earlier we had the Brocolli Beef (thinly sliced beef stir fried with brocolli in oyster sauce) and the Kung Pao Chicken, again, stir fried diced chicken pieces with scallions and cashew nuts as garnish.

Sorry no photos of our main.

Considering how much we ordered for the five of us and it being dinner time (light food time) and us having a three course meal..I expected us to have no room for dessert or being unable to walk to the car but the food was astonishingly light and we didnt' have to take a doggy-bag as there were no leftovers. NONE AT ALL!

Moving on to our dessert.....here is what he shared like a good family ;) 

PanAsia's Signature Dessert- two scoops of Vanilla ice-cream, deep-fried and the outcome, a warm crispy outer shell that hold cold vanilla flavored ice-cream inside it. PURE MAGIC!

(This is TMI, but I had to mention, while trying to sleep my sister and I YouTube-d the recipe for Fried Ice cream)

Warm Chocolate Brownie topped with a scoop of Vanilla Ice-cream, cashew nuts and Chocolate Fudge sauce on the side (this doubled as Dad's birthday cake)

I do not have the break down of the bill but the total as per my memory came to BD21.300 for 5pax.

Please Note: This not a sponsored blog post. 

Tomato & Herbs Soup

Hi everyone,

This is what I call, a mix breed soup LOL, I mean its not so clear soup and its not so thick too. It is somewhere in between thick and clear.

Ingredients:

 3 medium sized tomatoes chopped up
 1 tsp parsley
 3 tsps oregano (dried)
 1 small onion chopped
 2 cloves of garlic chopped
 2 tsps of corn flour
 2 and a half cups water
 1 tsp cumin seeds
 1 bay leaf
EVOO 2 tbsps
2 tbsps honey
Pepper and salt to taste

Steps: (sorry guys no stepwise pictures for this one)

1. Take a pot and boil water in it. Add the whole tomatoes to it and let them sit for about 3 minutes. After 3 minutes get them out and allow them too cool. When they've cooled down, peel the skin off. (I feel sad during this part because the skin is healthy too). Next chop the tomatoes.

2. Take another vessel and add the EVOO, and let it heat up on medium flame.

3. To the oil, add finely chopped onions, garlic, cumin seeds and bay leaf.

4. Once the onion turn translucent and the raw smell is no more.

5. Add the tomatoes. And mash them in the vessel. Reduce the flame and let it cook in its own juice for about 5 minutes. Keep stirring till the tomatoes reduce and look pasty.

6. Add the oregano, honey, also add 1 and a half cup water.  And mix well.

7.  Use the remaining half cup water to mix in the corn flour and stir well till dissolved and add it to the soup to thicken it. You have to keep stirring till you notice it thickening.

8. Cook until it boils. Season with salt and pepper as per your taste.

9. Garnish with parsley.

* If you want the soup to be thinner you could strain the soup before pouring it into the bowl.
* But if you prefer it with chunks of tomato you could avoid straining the soup before dishing it out.



Slurp awayyyy!!

bpV