By now, you should know that I am a great fan of Thai cuisine and I am sure there are many of you who are too from the response we received since I started sharing this Thai Steamed Squid with Lime Garlic and Chili Sauce (Pla-meuk neung prik ma-nao) recipe. I have seen a lot […]
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This recipe is a follow up from one of my earlier recipe for the Thai Fish Cake. I am very delighted that some of our readers have requested that I share the Thai Red Curry Paste recipe. I know, I know… It is hard work but I believe it is worth the effort. The best […]
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I have always been fascinated by the way Thai restaurants served their Pineapple Fried Rice; in the pineapple boat of course!!! I guess this way of serving has always made the food tastier and look more authentic. (Hahaha!) As usual, I love to try things which I have never done before and plucked up my […]
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One of my childhood comfort food is fish cakes or fish balls and somehow I just enjoy eating them. As such, even as I was planning the Thai dishes for this month’s blog recipes, I just had to include this Thai Fish Cakes (Tod Man Pla) recipe in! I am sure you will agree with […]
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Can you guess what the most beloved street food in Thailand is? Believe it or not, it is the THAI BASIL CHICKEN!!! In Thailand this dish is available and eaten everywhere. It is usually served on top of some steamy white rice with a fried egg on the side. This is a well-loved dish by […]
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When we order pasta in Carbonara sauce, we always get a dish of pasta soaked in a creamy white sauce and while it still tastes yummy and there is nothing wrong with it, this is definitely not Spaghetti alla Carbonara. Salted egg yolk prawns, crabs and even cookies have been popular in Asia and the […]
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When we visit my in-laws in Ipoh, Malaysia, my mother-in-law (who is an excellent cook) will braise Nam Yu Duck with Wood Ear Fungus and Leeks for our dinner. I have not savoured this delicious and flavourful dish since we moved back to Singapore. Recently as I was chatting with one of our friends, she […]
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I am not a big fan of the style of Yong Tau Foo served in Singapore because the filling is usually very soft. I still consider the Ampang Yong Tau Foo from Restoran Foong Foong, in Kuala Lumpur, Malaysia, as one of the best and I was utterly shocked when one of my friends brought […]
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Get a 800g/900g batang fish from your local market. Debone it and freeze the bones for later usage. You can use it to cook fish sliced noodles or make fish stock. Place the fish fillet on a chopping board or plate and use a spoon to scrape the fish meat. The fish meat is ready […]
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Ingredients: 4 cups water 150g yellow soy beans 200g of ikan bilis or you may use mackerel fish head and bones Ginger 2 cups of homemade chicken stock Salt to taste Method: Add all the above ingredients into a pot and simmer for 1 hour. Chef’s Note: If you have excess soup do not throw […]
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