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Bourbon and Honey Caramel Corn Mix
This light and sweet snack mix is an update to the original classic, Gerry’s Caramel Corn mix. Adding bourbon, honey and soy sauce are my favorite things to bake / cook with nowadays and I love how they bring some subtle new flavors here. To make this recipe vegan, simply switch out the honey for … Continue reading
Thai Toasted Sticky Rice Powder (Khao Khua)
Easy does it. Get the best nutty flavors by slowly toasting sticky rice.
Chicken Tikka
Here is another recipe from my Indian cooking crash course with my future mum-in-law : Chicken Tikka! This dish is always our go-to when ordering Indian takeaway and I was pleasantly surprised to learn how simple this recipe is to make at home. A couple of disclaimers: I recorded this recipe just as Mum cooked it in my … Continue reading
Indian Style Basmati Rice
Prior to this year, my experience cooking Indian food has been limited and oftentimes daunting. I was unfamiliar with a lot of the spices and I just wasn’t sure how it really was supposed to taste. Back in Hong Kong, a friend had given me this beautiful traditional Indian spice box but I was embarrassingly terrible at remembering … Continue reading
Zucchini Spaghetti Aglio e Olio
Continuing from yesterday’s “less carb-y” recipe theme, here is another recently discovered favorite: zucchini noodles! Zucchini noodles can be made a number of ways. In the beginning, I would julienne the zucchini into long strips all by hand. It took me a year to discover there were actual kitchen gadgets designed to make life easier and I haven’t … Continue reading
Seared Scallops with Bacon, Peas, and Red Quinoa
Seared scallops had always been one of those dishes that seemed best left to the restaurant experts. Delicately juicy on the inside with a perfectly caramelized crust on the outside − it’s any seafoodie’s dream! When I decided to try to tackle cooking these oceans gems myself at home, I started to do my usual cooking tutorial research … Continue reading
Thai Lemongrass Roast Chicken
This recipe is on my MVP list of whole roasted chicken recipes. Yes, that list exists. The marinade for this chicken is incredibly delicious and jam-packed with flavor. It is sweet, spicy, salty, savory, and basically fool-proof. All my favorite things when it comes to cooking! This recipe seems to be a slightly westernized version of the traditional Thai grilled chicken (Gai … Continue reading
Thai Chicken Satay (Satay Gai)
Chicken satay is a classic appetizer of grilled skewered chicken that is marinated in all the savory spices characteristic of Southeast Asian cuisine: turmeric, coriander, lemongrass, garlic and chili powder. While satay is internationally known as a popular Thai appetizer, the dish actually originated in Indonesia where it is a national dish. Regardless of its origins, chicken satay is … Continue reading
Thai Minced Chicken Salad (Larb Gai)
Thai cuisine week continues! As referenced in my previous post, a few of the primary methods of preparation for Thai salad dishes are: Yam (“mix”), Tam (“pounded”), and Larb (“to mince meat”). Larb is probably the most internationally recognized type of Thai salad. It is most commonly made with minced pork or chicken that is tossed with fresh herbs and a dressing that is … Continue reading
Thai Spicy Shrimp and Pomelo Salad
This week on Food Comas is dedicated to Thai cuisine! Normally around this time in Hong Kong, the summer season would be in full swing. Beaches would be full and the waters packed with junk boats on all-day booze cruises. As for us and our beach-obsessed dogs, we would usually be found romping around any remotely clean … Continue reading
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