ADJUST THE SLIDER TO CHANGE THE FONT SIZE OF THE POSTS

Asian Chopping Board

Dynamic Blinkie Text Generator at TextSpace.net
I have always had an affinity for Asian spices such as Star Anise, Lime leaves, Szechuan peppercorns, Chili, Ginger, and Lemongrass to mention but a few. However, recently my love for these oriental flavours was rekindled when a friend of mine, Racine Williams, introduced me to some of her favourite Thai dishes. Racine has been living and working abroad in Phuket, Thailand for the past two and a half years. Many times she would find herself exploring the Thai food markets and street vendors tasting all the amazing foods on offer. Then she would return home to whip up her version of the dish, after identifying the ingredients and getting tips from her friends in Thailand. 

Ray's travels to Thailand, and the amazing tastes that she has introduced me to in these past few months, have inspired me to do some of my own culinary research. This series, titled "The Asian Chopping Board", will be a platform where I hope to introduce you to some of the amazing Thai and Asian foods that I have come to love. Included in this series will be recipes for Ray's delicious Tom Yum Kung soup, and my fragrant Steamed Chinese Pork Bao; watch this space for these amazing recipes and more.


 Posted: Sunday, 1 September 2013



Pomelo Salad Yam Som-O ยำส้มโอ

"There is something about the tartness and bitterness of Grapefruit that I find so refreshing... I knew when I stumbled across this salad that it was going to become one of my favourite dishes, rich in Thai flavours and bursting with the zesty grapefruit flavour..."





Posted: Sunday, 11 August 2013



Steamed Chinese Pork Bao 叉烧包

"Chinese Pork Bao. These delicious treats consist of a light, fluffy steamed bread, containing a fragrant, spicy pork center..."





Posted: Thursday, 1 August 2013



Tom Yum Kung soup ต้มยำกุ้ง

"Here is the first recipe in the Asian Chopping board series, courtesy of Racine Williams. A Thai style Tom Yum Kung, hot and sour soup..."



No comments:

Post a Comment