Chicken rice is a dish that can be found across Southeast Asia.
I remember eating this dish many times for lunch, dinner and even breakfast. The smell of chicken rice always takes me back to my childhood, and I never dreamt that one day I would be cooking it myself in far away Australia.
This is not the first time I have cooked chicken rice, but this version is so much easier and better suited for days when you have limited time in the kitchen. Usually when cooking chicken rice most recipes tend to use the whole chicken which takes longer and if you only have 2 people in the house you probably do not need that much.
With this recipe I only use part of the chicken, and you can use chicken thigh, breast, drumstick or Maryland.
I love fish, but when I first came to live in Australia it took me a while to know which fish I would love to cook with as my husband doesn’t eat fish so he couldn’t help much. In Thailand we usually have fresh water fish. It is easy to find them in the rivers that run through every town, but here in Australia most of the fish are sold in seafood shops. I have tried many kinds of fish already, but the fish I use the most are snapper, Spanish mackerel and barramundi. I usually buy Spanish mackerel cutlets, and I love to fry them and top with fish sauce and sometimes make a green mango salad to serve alongside. Barramundi is a delightful protein in “Tom Yum soup” both grilled or steamed. Today I would like to present one of my preferred ways of cooking the fish.
With spring well and truly started I like to broaden my cooking to encompass recipes that cater for friends and family in the great outdoors. Here is favourite that works wonders both at lunch and as a dinner entree.
Ingredients (makes 24 dumplings)
Summer is one of my favourite seasons. Here in Australia it is dry and hot, but add humidity and I’m reminded of home in rural Thailand. One dish I always enjoyed in summer was “Grilled squid with soy sauce”
Continue reading “Grilled Squid with Soy Sauce หมึกย่างซีอิ้ว”
Vietnamese food is my second favourite cuisine (of course the first is Thai).
Thai food and Vietnamese food have many similarities, including using a lot of chilli and fish sauce. The taste balances sweetness, sour, saltiness and spicy. There are many Vietnamese foods that have been popular in Thailand since long ago and Thai people have adapted them to their way. This Vietnamese pancake is the Thai version.
Continue reading “Vietnamese pancake (banh xeo) บั่นแซว”
Every time I go to a Chinese BBQ restaurant the roasted duck with rice is always my first choice. This was the very first time I made it myself. If you want to try cooking it here is the recipe.
Continue reading “Chinese roasted duck เป็ดอบแบบจีน”
Thai meals always include a vegetable dish, either stir fried or just raw vegetables. I love vegetable dishes, particularly stir fried. This stir fried green bean with dried chilli and Sichuan peppercorns is a distinctly Chinese dish but is seen a lot in Thailand as there are many Thai Chinese and the two cultures frequently blend. This recipe was inspired by one of the food bloggers I’m following. The dish is so simple and I bet you will love it.
I remember when I was young my family never bought bananas. We grew our own bananas in the farm. This was a wonderful decision, as we could use every part of the banana. Uses included the banana leaf for wrapping food, along with eating both the banana flower and the heart of the banana tree. I grew up with so many different ways of eating bananas, and below is just one of them.
Continue reading “Grilled & pressed banana with butterscotch sauce กล้วยปิ้งกับซอสบัทเตอร์สกอช”
There are some cooking shows on television that I follow. One is called My Kitchen Rules (MKR), with the contestants forming teams of two. The contests include friends, siblings, and husbands and wives. The judges and contestants take turns visiting other teams at home. The host team must cook a 3 course dinner for all the guests, with the dishes subsequently scored by the judges. The show is very dramatic and I don’t think the focus is really on the cooking. The scoring is sometimes unfair and it is often more like a game.
Continue reading “Chilli crab ปูผัดพริก”
What I love about Korean food is that it always comes with so many different side dishes. One of my favourites is “Spicy stuffed cucumber kimchi”. After searching for a recipe I found a website that has so many Korean recipes. The website is “Maangchi”, and I thank them so much for sharing their recipes. My version is just a little bit different from the original one as I have adapted it to suit my tastes.
• 3 Lebanese cucumbers
• 2 tbsp salt
• 1/2 cup grated carrot
• 1/2 cup onion slice
• 1/2 cup chopped garlic chive
• 1 clove garlic, finely chopped