Nadav and Daniel from MKR come out with a new pop-up delivery and cook the familiar dishes from the program and other Thai dishes all the way to your home.
For many weeks I was fascinated by the TV screen in order to present to the newspaper readers the culinary podcast on the TV show MKR.
From the first show, I fell in love with the Thai couple from the Arava - Nadav and Daniel.
Photo: Moshe Ben Simhon
Something in their uncompromising cuisine, whose sharpness and pungency almost contrasts with the sweetness of the two that captured my heart.
I tried to crack between myself and my listeners this determined young duo who cook brave Thai dishes from the northern Isan province and known for its aggression.
For an entire season until the finals, the two worked in full sync, understanding and inclusion and served dishes that activated my mucus glands in an extreme way.
I wanted to taste everything!
And here, Nadav and Daniel come out with a new pop-up delivery and cook you the familiar dishes from the program, as well as other Thai dishes.
The same attention to detail, emphasis on technique and uncompromising work they bring every day and move, through Walt, about two hundred orders from noon to evening.
The demand for these wonderful dishes is enormous.
This is the same Thai cuisine that Israelis have learned to love so much and yet, there is something different here.
If in the perfume of the sauce, in the additional touch of the garnish, in the complex seasoning of the dish.
Similar but different and good that way.
Although we knew them on screen, Nadav and Daniel have been running a kitchen that specializes in events and workshops for over five years.
The season in which they qualified for the final was broadcast during the days of Corona and the couple had to recalculate their route.
Thus was born the idea for pop-up deliveries that will last for three weeks, with the aspiration that soon the two will return to host and be hosted and cook their colorful dishes for loyal customers all over the country.
So what's on the special menu?
Thai beef jerky - beef chunks that are soaked for two days in a marinade based on coriander root, white pepper, palm sugar, garlic and horse fish.
Next the meat undergoes drying followed by frying which creates a caramelized layer around it and all this is served with a variety of herbs like Thai basil, coriander and mint alongside sticky rice.
NIS 64
Som Tam - The vast majority do not know that the popular papaya salad originates in Isan province, which borders Laos.
At this geographical point was also born the sticky rice that often accompanies the som tam.
This dish, which has already become the flagship dish of Thai cuisine, was born in Isan and its authentic version is associated with intense spiciness.
42 shekels.
Pak Bong / Morning Glory - Thai water spinach that is sautéed in oil with garlic puree and Thai chili.
To the spiced vegetable, add a puree of fermented soybeans, thus obtaining a "vegan ummi bomb".
48 shekels.
Isan-style fried wings - fried wings in tempura flour alongside rotta nam jim zhao and Thai pickles.
48 shekels.
Also on the menu is a category of wok stews, among which there is Pad Si Yu shredded meat, a whole class of curry stews including their northern curry kao sui which contains chicken stock, coconut milk, handmade noodles and chicken noodles and a dessert class that Daniel believes is called, how not, mozzarella.
