Tanee's Thai Cuisine: Some like it hot

PANAMA CITY, FL - I received an e-mail from “a group of serious eaters from Tyndall AFB” who thought I should check out Tanee’s Thai Cuisine:
   
“These folks will honor you request for HOT!”
   
So, I decided to give it a try.
   
Located where Old Mexico used to be in the Hickory Shopping Center, the look definitely has changed. Tables are nestled in an intimate setting of Asian-themed decor. Although there were many other diners, the restaurant was quiet enough for one woman, dressed in a military uniform, to sit and read a book while she waited.
   
Upon the waitress’ recommendation, I ordered the Green Curry; she also said the Red Curry and Pad Thai were very popular. Some menu selections have one, two or three red peppers pictured beside them, denoting American Hot, Mexican Hot or Thai Hot. The Green Curry is Mexican Hot, although any of the items can be packed with more heat, or toned down depending on a diner’s taste. The dish comes with a choice of chicken, beef, pork, shrimp or seafood simmered in a traditional green coconut curry sauce with bamboo shoots, eggplant, bell pepper and fresh basil leaves. I chose the pork.
   
All of the dishes are made to order, but it was worth the wait. This addictive dish was an explosion of the senses. The spiciness helped clear my head, as I took in the basil fragrance. I began feeling a little hot, and cooled off with my diet coke. The rice helped to cut some of the spiciness.
   
I think I might be ready for Thai Hot next time.
   
Someone else at my table ordered the Pad Thai with pork; no peppers on this one. A Thai national noodle dish, the meat and thin rice noodles are stirfried with bean sprouts, crushed peanuts, scallions and egg. This had a really good, comforting flavor and was slightly sweet.
   
I later found out the Green Curry and Pad Thai are two of owner Malee Fogelman’s favorites as well. She also really likes the Beef Salad, $7.50, with grilled marinated steak, thinly sliced and tossed with red onions, scallions and cilantro on fresh lettuce.
   
Fogelman was raised in her native Thailand, where her parents owned a Thai restaurant. Her brother followed in their footsteps, opening a restaurant inThailand as well. After cooking Thai cuisine in Alaska and Virginia, Fogelman opened Tanee’s Thai Cuisine on July 16.
   
“Some of the recipes, Pad Thai sauce and in the stir fry, are in family,” Fogelman said. “Kind of change a little bit, see what would be comfortable for Americans, like hot pepper. It’s even hotter in our country.”
   
At a customer’s request, they can make the dishes spicier than the Thai Hot on the menu, a true Thai hot.
   
“They will have to have a lot of sweet tea to drink with that,” Fogelman said with a laugh.
   
There is no MSG in the dishes and everything is made fresh.
   
“Thai food has become so popular, especially in the east coast and west coast. It was introduced in Vietnam War and a lot of Americans came to help and just loved the food,” Fogelman said.
   
She explains the Thai cuisine has a different taste than other Asian food.
   
“It’s not anything like Chinese, Japanese or Korean, not flour, not batter. When we want to cook chicken, cook in oil. With us, you have variery, tangy, hot, a little bit sour. Our food is cooked to order, have to eat right then,” Fogelman explained.
   
She said the Thai Papaya Salad is different than any other salad, with its fresh garlic and pepper, green papaya, roasted peanuts, string beans and tomatoes in a spicy lime dressing.
   
“We just want to introduce Thai culture. Thai food is hard to explain, you just have to come and try it,” Fogelman said. “We have many different ingredients.”
   
At Tanee’s, all of the spices, such as lemon leaf and basil, are grown locally from a friend in Youngstown who has a large garden and greenhouse.
   
“Everything is grown natural, no chemical,” Fogelman said.
   
The hot peppers have to be ordered from Miami and Orlando, and are shipped to local Asian markets, such as the Oriental Market in Fort Walton Beach and Asia Market and Ocean Oriental Market in Panama City. The meat is from a U.S. Foods supplier.
   
And occasionally, there are some last minute trips to the store.
   
On Monday morning, she had to run to Sam’s Club and pick up broccoli and bell peppers, because they completely ran out on Saturday.