Tom Ka Kai(Chicken Coconut Soup)

In Thailand, this soup is often eaten on hot summer days, but I think its a lovely way to warm up when the weather turns cold. It blends, sweetness with savory flavors, and a light touch of chili that’s the warming part. Try it with other starts, like the Fishcakes or lemon grass pork skewers.

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Crab cucumber and seaweed salad

Salt pickled cucumber, seaweed and sweet vinegar dressing are a classic Japanese combination and adding white crab meat and samphire creates a lovely light lunch or starter. If you prefer to leave out the crab, you’ll still have a wonderful salad.

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Crab and Egg Fried Rice

Crab with egg is a classic combination in Far Eastern cooking. And I like to use it in simple dishes like this delicious fried rice. You can also turn this into a vegetarian recipe very easily, instead of the crab. use other ingredients, such as sweetcorn , soy sauce, mince or mushrooms.

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ALOO TIKKI WITH DATE AND TAMARIND CHUTNEY

ALOO TIKKI WITH DATE AND TAMARIND CHUTNEY

Aloo tikki are a classic Indian chaat , or ‘snack food’, typically served from street food carts. Subtly spiced, soft and creamy mashed potatoes are shaped and fried into crisp cakes and topped with a little dollop of cool yogurt and a fiery sweet chutney. They are a triumph of textures and really quite addictive.

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