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
Growing up in a small town in rural Thailand which has a river running though the town, I ate a lot of fish when I was young. The Thai way of cooking fish normally uses the whole fish grilled or steamed. My understanding is that using the whole fish means you will get the sweetness from the bone, making the dish tastier.
We call the recipe using blue mackerel “Saba fish”, which is originally a Japanese cuisine but is seen in many restaurants in Thailand. To create this recipe, I brought the whole fish without asking the shop to clean and filet it for me, as I initially thought I will use the whole fish then changed my mind to fillet it western style. And just to let you know, it was my first time filleting fish.
Ingredients (serves 2)
• 4 Blue mackerel fillet or 2 whole fish if preferred
• 5 tbsp. soy sauce
• 2 tbsp. Mirin
• 3 tbsp. brawn sugar
• 5-7 slices ginger
• 1 tbsp roasted white sesame seed
• 1/4 cup water
• Oil to spray
• Ginger pickle to serve (optional)
• Chopped spring onion to garnish (optional)
Australian Mother’s Day is coming. I would like to dedicate this biscuit recipe to my mother-in-law, and I think this would be a good gift idea for your mother too. One of my colleagues brought these biscuits to work recently. As soon as I tried one I said “May I have a recipe please?”. Trying a new recipe is one of my favourite things to do. This recipe doubles up from the original recipe. It makes around 50 single biscuits (25 if you pair them together and put the filling in the middle), but this recipe just uses single biscuits with icing on top. Trust me 50 are not too many! These are small biscuits which melt in your mouth and will be gone so quickly. I thank my colleague for her recipe. Now she has moved overseas so she hasn’t tried my biscuits yet, but I hope she will give me a good