When I was young and living in Thailand I visited Hong Kong for the first time. I tried beef in black bean sauce. As soon as I tasted the dish I knew I wanted to recreate it back home in Thailand.
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 The West Country Kitchen | 2023-07-03 13:36:55 |  256,323 Views |
How Venison is REALLY Prepared by a PROFESSIONAL Chef
But instead of black beans I used black pepper. Later when I opened my takeaway I replaced venison with beef. I had thought of using ostrich meat but that didn't work out. And I still preferred venison over ostrich meat.
A tip for this is to add a tablespoon of Chinese rice wine while stir-frying.
Inspired to cook at the young age of six by her mother Saiphin embarked on a culinary journey that has taken her from her small hometown of Phetchabun in Northern Thailand to the hustle and bustle of London’s East End. Saiphin’s career as a chef began over 19 years ago and she hasn’t looked back since. While still in high school Saiphin opened a supermarket in Phetchabun – her first business venture that not only served and supported the local community on a daily basis but would later play a pivotal role in her ambition to become a restaurateur. The supermarket quickly made a name for itself and Saiphin was by then known to most if not all of the locals. Due to its success Saiphin decided to open a small restaurant where she cooked and sold a range of homemade favourites to the locals including noodle broths and rice dishes. Saiphin soon realised how much of a passion she had for cooking. In 2001 she travelled to Hong Kong; it was here that Saiphin met her future husband and business partner Alex. In 2006 the couple relocated to London where their humble street stall began offering a takeaway service of home cooked Thai food on Brick Lane. This soon led to the purchase of an archetypal British ‘caff’ in Spitalfields where Rosa’s Thai Café officially launched in June 2008. Now with three further locations in Soho (2010) Westfield Stratford and on Carnaby Street (2013) the group is growing steadily. Offering delicious authentic Thai food against a quirky relaxed kitsch café backdrop Saiphin’s cooking continues to draw the punters and goes from strength to strength. Like any great chef Saiphin has some stunning signature dishes such as crispy soft crab with Thai spices; venison stir fry with black pepper onions and chilli; sweet roasted pumpkin red curry balanced in an aromatic red curry and pineapple & seafood fried Thai jasmine rice with raisins cashew nuts & pepper served in a large hand carved pineapple boat. In her spare time Saiphin enjoys spending quality time with her family dining out at new restaurants and exploring recipes from around the world.
