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
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
Simple Roast Chicken
This is the easiest roast chicken recipe I have ever done, and all it really requires is salt. I had always thought I needed to properly brine a chicken for hours before to ensure it would stay moist, and then coat the skin in butter or oil for maximum flavor such as my super high maintenance Whole Roasted … Continue reading
Thai Cooking Class
Thailand still remains Southeast Asia’s most popular destination and luckily for me, it’s just a hour or so flight away from Singapore. I had been to Bangkok about a year ago, although at the time the area was congested with the city’s usual traffic mayhem rather than the current political demonstrations. I recently stopped by … Continue reading
Cashew Nut Chicken
Cashew Nut Chicken is a Thai stir-fry dish with Chinese origins, but tweaked to pack more heat. The preparation felt like most Chinese stir-fry recipes my Dad taught me, especially when we marinated the chicken with Chinese cooking wine, oyster sauce and then mixed with flour. The unique flavor for this Thai dish came from … Continue reading
Pad Thai
I have attempted pad thai before (see my Shrimp and Tofu Pad Thai) but I admit I never could get it quite right. My noodles were either too soggy or the sauce just too sweet. I finally got the chance to redeem myself during my Thai Cooking Class in Phuket and now I am more … Continue reading
Causa
Causa is a unique Peruvian dish made of potatoes (shocker, I know) that are mashed and seasoned with key lime, onion, chili, and oil. The mashed potatoes are then layered with a variety of stuffings, such as avocado, chicken, canned tuna, or shellfish. This potato salad “cake” is usually served cold. Causa is very popular … Continue reading
Balinese Cooking Class
Bali is one of the world’s most popular island destinations with its beautiful beaches, rugged mountains, lush rice terraces, cultural and historical attractions, and top diving and surfing spots… this paradise has something for everyone! The first time I traveled to Bali was in 2008 with Natalya, during which we did plenty of the “touristy … Continue reading
Tum Ayam (Minced Chicken in Banana Leaf)
Tum Ayam is another popular Balinese dish that is cooked in the same method as Pepes Ikan (steamed fish version) and otak-otak. To prepare this dish, minced chicken is mixed together with flavorful spices and coconut milk, wrapped snugly in banana leaves, and then is steamed or grilled. We used the recipe below during my … Continue reading
Chicken Rendang
Rendang is a spicy meat dish that originated from Indonesia, and is a very popular dish throughout Southeast Asia. The dish is rich in spices and traditionally takes about four hours to cook. The meat pieces are usually slow cooked in coconut milk and a paste of mixed ground spices called pemasak (usually ginger, galangal, tumeric, … Continue reading
food comas 