cooking up a storm for the post-peak future
Funnily enough, I never actually had mieng kham while I was living in Thailand… I actually discovered this little flavour-bomb at my favourite Thai restaurant in Cairns, and was hooked from the first bite! It’s basically betel leaf, filled with an array of flavoursome goodies – including toasted coconut, fresh chilli, crushed peanuts, and a … Continue reading Mieng Kham
This is a dish I made up one day when I was going through a serious gnocchi-experimentation phase… and it worked so well I felt I had to share it with fellow fusion-food fans! It’s simply massaman curry, served without rice on the side, and with gnocchi as the starchy element instead of the usual … Continue reading Massaman gnocchi
I came up with these one day because I was just craving something fresh and light, but snacky not salady… A quick rummage through the cupboards revealed rice paper for making cold rolls, and the fridge yielded the fresh, crisp veg that sets off the crunchy, spicy, fragrant peanutty filling. If it’s a warm, sunny … Continue reading Peanutty Thai-inspired cold rolls
Sweet & sour tofu is something I never order in a Chinese or Thai restaurant in Australia, as it often tends to be pretty naff when it’s made for the western palate – too sweet, not enough balance of flavour. But when I learned to make it in Thailand from my cooking teacher, I discovered … Continue reading Sweet & sour tofu
Do you ever have days when you just don’t know what you want to eat, but your stomach is gnawing at you, demanding some sustenance, and soon?! This dish was dreamt up on such a Sunday, when I was hot, sweaty, hungry, confused, and needed food fast! Hot days remind me of Thailand (even though … Continue reading Thai-inspired potatoes n beans with coconut-coriander-lime dressing
Dtom kha is Thailand’s second most famous soup, after dtom yam. It’s spicy and sour like dtom yam, but tempered with coconut milk, which makes it easier on the western palate, and adds a lovely complexity of flavour. This coconutty soup is traditionally made with chicken (dtom kha gai), but as I’m meat-free, mine is … Continue reading Dtom kha (hot & sour soup with coconut milk)
Pad see-ew: not as well-known as pad Thai, but just as yummy, and extremely simple to cook. It’s actually a Thai riff off a Chinese recipe, which is why it’s less complex in flavour than a lot of other Thai dishes, but has that satisfying savouriness typical of Chinese food. Like pad Thai, pad see-ew … Continue reading Pad see-ew
