Notes from our Kitchen
Baked Sweet Potato with Thai Broccoli Slaw
Creamy baked sweet potatoes topped with a crunchy Thai-inspired broccoli slaw, fresh herbs, tangy pickled onions and roasted nuts.
Baked Sweet Potato with Thai Broccoli Slaw
Creamy baked sweet potatoes topped with a crunchy Thai-inspired broccoli slaw, fresh herbs, tangy pickled onions and roasted nuts.
Slow Steamed Chicken with Thai Herb Sauce
Slow-steamed chicken so tender the meat slips easily from the bone, served with a bright Thai herb sauce and fragrant crispy lemongrass.
Slow Steamed Chicken with Thai Herb Sauce
Slow-steamed chicken so tender the meat slips easily from the bone, served with a bright Thai herb sauce and fragrant crispy lemongrass.
Kai Jeow – Thai Omelette with Dill
Kai Jeow, the airy Thai omelette, is my go-to quick-fix meal, especially when I have fresh coriander or dill on hand. During my time as an exchange student living with...
Kai Jeow – Thai Omelette with Dill
Kai Jeow, the airy Thai omelette, is my go-to quick-fix meal, especially when I have fresh coriander or dill on hand. During my time as an exchange student living with...
Mussel Steamed Rice with Quick Kimchi
Rice gently steamed in a fragrant mussel broth, served with a quick, spicy kimchi-style pickle.
Mussel Steamed Rice with Quick Kimchi
Rice gently steamed in a fragrant mussel broth, served with a quick, spicy kimchi-style pickle.
Spring Onion Broccoli Pajeon
Crispy Korean savoury pancake made with spring onions and tender stem broccoli, served with a tangy soy dipping sauce with sesame, onion and chilli.
Spring Onion Broccoli Pajeon
Crispy Korean savoury pancake made with spring onions and tender stem broccoli, served with a tangy soy dipping sauce with sesame, onion and chilli.
Avocado and watercress salad with Sichuan dressing
The vegetables are dressed with the chilli oil; a big staple of Sichuan cuisine that has a vibrant fragrance and colour, and sweet sour soy sauce, and lastly sprinkled with...
Avocado and watercress salad with Sichuan dressing
The vegetables are dressed with the chilli oil; a big staple of Sichuan cuisine that has a vibrant fragrance and colour, and sweet sour soy sauce, and lastly sprinkled with...