This is a really lovely soup and very quick to make too (well, after the meatballs have chilled for half an hour in the fridge!). Very clean tasting broth with lime and ginger, and great textures with the soup, meatballs and noodles – and then fresh spring onions and chillies layer the flavour even more.
Especially quick if you are using up left over pork and prawn mixture after making the sesame toasts. And also if, like me, you’re using a ready mixed pack of stir fry veg and Continue reading
I decided to make these on a whim the other evening as I had a smallish piece of pork tenderloin left over from my Chinese-style BBQ pork, there was some sliced bread that needed using up, and I always have a bag of prawns in the freezer. So really there was nothing for it but pork and prawn sesame toasts!
You can make these toasts with either pork or prawn, or a mixture Continue reading
… and the best ‘Zen lunch’ guaranteed to do the same for me.
A lovely toasty sesame salt to sprinkle over plain rice, green vegetables, roast chicken and more. And a really good easy soy and sesame sauce that is great Continue reading
One of the many things I love about Thailand and indeed South-East Asia as a whole is the sheer number of celebrations and festivals throughout the year. Festivals from different religions and different cultures can all be celebrated – the more the merrier! It’s now a habit that whenever I hear of a fete or festival day I mark it in my diary. This week not only sees the start of the Year of the Horse on 31 January but also the French Fete de la Chandeleur on 2 February, or crepe day, to mark Candlemas.
Since I don’t write about French food – although I do love it and do cook it and will be having crepes next Sunday – I’ll concentrate on something good to eat to celebrate Chinese New Year and having made this BBQ pork every Chinese New Year for about five or six years, it is now my traditional new year dinner. Continue reading
Everyone loves a kao pad, a fried rice. It’s got to be one of my favourite everyday meals and it’s obviously easy as easy can be to make, right?
Well, you’d have thought so. I definitely did as having watched my friend cook hundreds of the things in the restaurant in Thailand it looked simple enough, and when she showed me step-by-step how to make it, this is all I wrote down (if you can call this scrawl writing) as it seemed so obvious!
And then when I got back to the UK and went to make it, I just couldn’t get it to work. It was … fine … but it wasn’t right.
I’ve practiced a bit since then and it really is easy to make – but there are a few more things to be aware of to get it right than I had Continue reading
So good and so versatile – if you like Thai cooking you’ve probably got a jar of nam prik pao somewhere already. It’s both a cooking ingredient and a condiment. It’s used in soups including tom yum, and you can add a small spoonful into all sorts of soups, stir fries and curries or stir it into a fried rice or noodle dish. Once you start using it, you’ll be adding this to everything … shepherd’s pie, cheese on toast, who knows?
I have just had a quick snack of some plain rice with a teaspoon of chilli paste stirred through it Continue reading
Son-in-law eggs are delicious – hard boiled eggs which are then fried and served in a sweet and sour sauce topped with fried crispy shallots and (optional) chillies. This is is such a tangy tasty dish – and really colourful and pretty too. Sunday supper sorted!
This is my ‘storecupboard’ version as when I came to cook today Continue reading