That Quaint Thai-German Cafe You’ve Been Waiting For

As soon as the storm passes, I’m going to run away to the nearest Thai Restaurant and order something so spicy it will melt all the rest of the snow for this year, and half of next year’s snow, as well. I know a place.

I don’t get there nearly often enough—it’s a little out of the way, for me–but there’s this cafe in Plattesmouth that does incredibly good, incredibly spicy food. If you’re ever in Nebraska, it’s worth the drive. Sisters Cafe.

The story–as I remember it–is that the sisters were born in Thailand, and wound up married to American soldiers. One of them wound up staying in Thailand, and the other was stationed in Germany. Then, the husbands retired, and they all retired to Plattesmouth–which is a really gorgeous little town by the Missouri River–and started a cafe where one sister cooks Thai food and the other cooks German food.

And I lived happily ever after. The end.

Most Americans don’t do spicy. And the ones that do, well… in general, what they mean is “I added a whole lot of cayenne pepper.” Which means that it will be spicy and also bitter as cold, icy death. It’s the cotton candy of spicy foods. Spicy. Just spicy. Maybe a little sugar to kill the bitter, but more or less… One flavor.

Sisters Cafe is an exception. They serve actual, nuanced spicy food. It has flavorS. Really, really nice.

And they’re nestled between a military base and elegant bed-and-breakfast country. Have been for several years. Good location. I don’t mind getting emotionally attached.

6 thoughts on “That Quaint Thai-German Cafe You’ve Been Waiting For

  1. Most Americans seem to confuse spicy with hot. Spicy food doesn’t need to be hot, and as you mention, hot food isn’t necessarily spicy. Add red pepper flakes to plain rice, et voila! You’ve achieved heat. While I haven’t eaten a lot of Thai food, I love Sichuan and the full range of curries. Moderate heat wakes up my tastebuds.

  2. Michelle says:

    I was raised eating all sorts of foods, my mother is Dutch Indonesian, my father French German. So there was no telling what would be in my lunch on any given day. A favorite is definitely peanut butter sambal sandwiches. 🙂
    Love Thai food too. I really need to learn to cook more of it at home as well. Especially Tom Kha soup. Nothing like that to warm you from the inside out on a rainy or snowy day.

    • Karen says:

      So… my new Dutch Indonesian best friend… any chance I can wheedle a family nasi goreng recipe out of you? And while you’re in that cookbook… the Tom Kha soup sounds delicious, too.

  3. Michelle says:

    🙂 of course.
    One of the best gifts I ever received was a cookbook from my Oma. She took the time to find my favorite recipes and attach her versions because while the recipes were okay, they weren’t completely accurate. She was not big on measuring, so everything is approximate and according to taste. She was an amazing cook who could take pretty much anything and turn it into something amazing.
    This recipe is pretty simple and really you can modify it any way that it suits your tastes.
    Nasi Goreng
    Leftover cold rice (it’s important that it be cold, or at least room temperature. Don’t use rice the same day as you cook it.)
    Peanut oil
    1 onion minced
    1 clove garlic minced
    A little soy sauce
    1 or 2 Tbsp Ketjap Manis
    Maggi to taste
    2 eggs
    1 Tbsp Sambal Oelek
    Fry the onion and garlic in oil until light gold
    Add sambal and fry for 30 seconds
    Stir 2 eggs in and cook until dry
    Add the rice, Maggi, soy sauce, and Ketjap Manis and cook until done
    She made a note that this was how my Opa and Mom liked it best, and she would serve with egg strips on top. Most times these days I make a fried egg for on top, I addition of the runny yolk flavor.
    One other note, there is a difference in taste in the brands of Sambal Oelek. I have found that Cominex is the best. The brand with a gold rooster on it doesn’t have the same depth of flavor in my opinion.

    I have yet to find a really good Tom Kha recipe. But if I do, I’ll pass it along.

    Enjoy.

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