Thai Green Chicken Curry is a type of an Asian curry made out of chicken, vegetables, coconut milk and green curry paste. Its main characteristic is it’s colour which is uncommon for curries which we usually associate with red or orange colours, the green tint is coming from a blended herbs and spices which includes … Continue reading »
Bento for those who does not know is a term for defining a packed meal (home or takeaway) in Japanese cuisine, similar to “Baon” in Philippines, “Dosirak” in Korea or “Biandang” in Taiwan. Traditionally a bento uses a boxed shaped container which is filled with different food items such as rice, meat, vegetables (pickled, cooked … Continue reading »
Pasta is the Italian counterpart of what rice is in Asian cuisine it’s so versatile you can just throw any ingredients to it and create a wonderful complete dish; this post is one example of it. I made this pasta one lazy day where all I want to do is lie around the couch and … Continue reading »
Sarawak Tomato Kuay Teow is a noodle dish popular in the Malaysian state of Sarawak, it is made out of rice noodles served with vegetables, chicken and seafood together with a generous amount of tomato based sauce. Similar to Wat Tan Hor Fun this dish is also saucy served with an array of vegetables and meat, … Continue reading »
This burgers are a good alternative to your usual beef burgers as this uses chicken dressed in creamy chipotle sauce which gives this dish a different dimension in terms of taste. If you love things spicy then this is for you, a simple chicken burger with tomatoes, cheese and chopped lettuce infused by smoked … Continue reading »
Orange chicken is a dish made out of deep fried battered chicken pieces dressed with savoury sweet and sometimes spicy orange sauce. This dish has its Chinese roots which came from an original recipe from the Hunan province, while its predecessor was Chinese this dish is totally American. If we are to look closely at … Continue reading »
I first tried this dish not in Taiwan but in Malaysia, in one of their night markets in SS2 Petaling Jaya, Selangor. Night Markets or Pasar Malam happens only once a week it’s a place where hawkers sell different things from fresh veggies, fake watches to household items. It is one of the places I … Continue reading »
Jerk Chicken is a heavily spiced grilled chicken that originated in Jamaica, the word came from the cooking style “Jerk” where meat is dry rubbed or wet marinated with a Jerk Spice. The Jerk Spice usually contains an array of different spices like allspice, Scotch bonnet peppers, cloves, cinnamon, spring onions, nutmeg, thyme, garlic, and … Continue reading »
Comida Tsina is a type of Filipino clay pot dish which consists of steamed rice cooked in hot pot together with chicken, Chinese sausage and mushrooms. This dish did originate from the Chinese Claypot chicken rice which is a common traditional dinner dish found in China, Singapore and Malaysia. Clay pot rice on the other … Continue reading »
This is one of those recipes you see in supermarkets, I always grab one of those on my way out as I am adventurous towards food and want to try something new always. It was so interesting so I gave it a shot with some revisions. In the supermarket flyer it indicated to use a … Continue reading »
Last Christmas this is where we held our company’s business support services Christmas party and one thing I must tell you, true to most Thai restaurants I tried in Auckland the food is amazing but will I go back here again? Well let’s see. Erawan Thai is located in Herne Bay, Auckland City just meters … Continue reading »
Chermoula for those who haven’t tried or heard of it is a popular North African marinade which is usually used to flavour seafood and meats; it is a good replacement for those who do not like hot marinades but want to enjoy the robust flavours of North African Spices. Usually it is a made out … Continue reading »
Gyoza is a popular Japanese dumpling made out of chopped cabbage, minced meat and seasonings wrapped in a very thin dumpling sheet. Usually cooked by boiling, steaming, pan frying, or deep frying but the most popular one a combination steaming and pan frying. This little wonder originated in China from a dish called Jiaozi, the … Continue reading »
Devilled means “to coat or stuff with a spicy paste” that’s why this dish is coated with cayenne pepper, mustard and paprika. The process of devilling originated in England during the Victorian era where they try to give life to leftover dishes. They do this by reheating the leftover meats and adding hot and spicy … Continue reading »
This is one of my many free style recipes and like most of my free style I discovered it by just combining any ingredients that are available to me during that time and following no recipes at all, since then it became a normal fare on our family menu and I feel like it’s worth … Continue reading »
