“Delicate dessert to be made at home. Who says you can only eat this in the Thai restaurant?”
When I had craving for food which normally served in the restaurant, I would always try my mean to cook it at home. Not so the economic reason sometimes, I enjoyed the satisfaction and achievement for being able to whip up food which looked deceptively difficult to assemble and overvalued by the market. It just made me feel contented to see my loved ones enjoy my creation more than having it outside.
“Pamper your loved ones with this savoury restaurant-standard pineapple fried rice, cooked from scratch, with less than $5 cost… and my homemade recipe!”
I did not post as often lately. First, I was very tired due to my hectic work. I had becoming no mood to explore new dishes/ cooking. My family ate only those of my simple already-hands-on dishes, or worst, take-away food. Sometimes, fast food (and of course, it was something pleasing to the little one.. rolling eyes). Anyway, I do apologise to my fans and readers, if you have been missing my new posts. And, I thank you, if you are still following my blog and FB Fan club, waiting to hear from me (winking smile).
“Refreshing seafood dish, healthy and appetizing!”
Got the idea of cooking this savory steamed fish in an appetizing and refreshing soup based from my creation of fruits salsa dish a couple of weeks ago.
My initial intention was just to use up the remaining ingredients from the Salsa making, did not expect to turn my steamed fish into such gourmet. The combination of toppings gives the dish a colorful tint as well as adding great refreshing flavor to it!
Be sure to serve this mild spicy and refreshing pasta dish with the freshest seafood like large prawns, mussels or squids, and you will be impressed by this non soup version tom yum savory.
I used yogurt as the cream in this recipe, to create healthier and lower fat dish. Otherwise, feel free to use full cream, for more creamy texture.
300 grams of dried angel hair or spaghetti noodles
8 x-large tiger prawns
1 large or 2 small brinjals aka eggplants, halved lengthwise then sliced crosswise but do not cut it through entirely, its skin should remain undivided as a base to the sliced fleshes
50 grams of Tom Yum paste
500ml of chicken stock
2 tablespoons of plain yogurt
1 tablespoon of Thai fish sauce
1 teaspoon of coconut sugar (or brown sugar)
Lime juice squeezed from 1 small lime
1 small onion, chopped
2 cloves of garlic, minced
20 grams of butter (or more)
2 teaspoons of olive oil for sautéing brinjal, plus 1 teaspoon for coating of wok before sautéing prawns, and 1 more teaspoon for heating the sauce pan for cooking later, in total = 4 teaspoons
“A good Thai restaurant that comes with condoms?!”
Just visited Bangkok (again), for a short 3 days 2 nights trip. Yes, due to time constrain, we had to pack all itineraries full in the 3 days. Shop, eat, eat, shop… :) I was sure Bangkok is no stranger to most Singaporean shoppers and foodies, you probably knew the city inside out. :)
Yes, Bangkok is a well-known gourmet paradise as most of the eating places even the roadside stalls were hardly disappointing.
So, we were keen to try out some specially themed restaurants whereby you get to enjoy not only the authentic flavor, but also some ‘exotic feeling’ throughout your meal. We had one here. ><
I think Macaroni is one of the most versatile pastas. It can be cooked in Italian cuisine, in Chinese style, and now, even a Thai dish!
Impressive?! I am not sure, but if you are a Thai food lover, I am sure you’ll like this! I loved its spiciness as well as sourish flavour. It’s definitely worth spending time to make this dish for your loved ones! Moreover, with the abundance of toppings to favourite pasta, where can you get this besides your own home-cooked?! (Laughing)