December 17, 2014
“Tod” means deep fry, “Mun” means fatty and “Goong” means prawns. This recipe is actually a twist on Thai fried fish cake ingredients. Originally, Thai fish cakes are cooked with lard hence, “Mun”. Thai fish cakes are absolutely delicious but I can’t say the same about their looks. They puffed up nicely during cooking but crinkled almost immediately the moment you fish them out...
December 16, 2014
Since this is Thai food week, I thought it’ll make sense for me to share with you some of the essential Thai sauces in BNF Kitchen. Now, perhaps this might be boring read on a Tuesday morning (you’d rather be reading Korean Air nut rage latest saga maybe stalking someone on Facebook or Instagram), but if you are interested in making Thai food at home on a regular basis, read on!..
December 15, 2014
Thai food week has begun here at BNF! If you have read my earlier post on Thai Grilled Pork, then you must know I’m absolutely hooked on Thai food. The ironic part is hubby and I can’t hold our chili heat too well but that doesn’t deter us from staying away. In fact, we are getting better now and I’m confident enough to say I can finish a bowl of Tom Yum Soup without downing a whole jug of iced water! (Maybe just a glass, hee )...
December 12, 2014
This is yet another of my “lazy one-person meal” to make when I’m home alone. Now, even though the term “lazy one-person meal” sounds boring, the taste is far from it. Three words – tasty, umami, addictive. In fact, it is one pasta dish I could eat everyday! (Ok, maybe a bit exaggerating but you get the drift.)...
December 10, 2014
The usual protein suspects you see at Christmas dinners are either ham or roasted chicken. To be honest, I think it is a little too predictable. This season, I’m looking for something with a little more kick and yet, able to maintain that Christmassy feel at the dinner table...
December 8, 2014
Go to any Italian restaurants and you’ll probably find Bruschetta (Bru-sketta) listed in the Antipasti (Appetizers) section of the menu. A basic bruschetta mainly involves rubbing raw garlic on grilled bread with toppings of chopped tomatoes with basil. While the basic version is absolutely delicious, it often leaves a strong garlicky scent in our breath (courtesy of the raw garlic)...
December 5, 2014
The usual way of making classic french onion soup is by sautéing the onions, adding red wine, stock and simmer until ready. I was doing that for the last 10 years until recently, I’ve discovered a “classic restaurant” method, thanks to YouTube. I’ve been following this channel 'CookinginRussia' for a while and this guy (I still don’t know his name though) apparently have many years of experience cooking in restaurants all over the world and now has settled in Russia cooking for private guests. This soup was even served at one of Gordon Ramsay’s restaurant...
December 3, 2014
This is one of my all-time favorite dessert to bring to Christmas parties. I fell in love with Profiteroles when I tried them in Italy a decade ago. Profiteroles are basically cream puffs or as the French would say “choux à la crème (shoo ah lah krem) filled with either whipped cream, custard, ice cream, drizzled with warm chocolate sauce on top...
December 1, 2014
There is no other way to describe these cookies except they are insanely good. I’m still on a chocolate-high while writing this (just ate two of them). The ratio of chocolate in this recipe exceeded any other chocolate recipes I’ve ever come across...
