Healthy miso ground pork with somen noodle

This version of miso ground pork with somen noodle is more of a salad than a noodle dish. I sometime reduce the noodles and put more shredded cabbage to make it feels a little crunchier and more like salad. To make the taste even lighter and more balance, I add some tomato wedges to help balancing the greasiness and saltiness of the miso ground pork. Continue reading “Healthy miso ground pork with somen noodle”

Simmered salmon in soy sauce

Rich and soft salmon that almost melts in your mouth, together with flavorful simmered daikon radish which soaked up sweet and savory taste of soy sauce broth… only writing about it makes me hungry for some. Not only it is warm and hearty, simmered salmon in soy sauce is super simple to make. From what I know, this dish is a staple homemade dish that is very common in any Japanese households.
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Sprouting the greens: How to grow and cook with microgreens

Colorful and full of vitality, these tiny shoots look like something out from a fairy tale. Microgreen comes in different color and species and is often thought of as pretty garnish. But there are more to micorgreen than a simple garnish. Microgreen does pack an overload nutrient punch, containing around 4-40 times higher in essential … Continue reading Sprouting the greens: How to grow and cook with microgreens

Thai Green Curry Paste

Content1.1There is something mysterious about Thai green curry. What make it green? How does the color affect the taste? In the wild, the color green is probably the easiest color you could find. If you came across my red curry paste post, you will notice that the red of the paste purely comes from dried red chilies. Similar to its cousin, green curry paste relies largely on an ingredient for its iconic green, and that is the green of unripe chilies. Continue reading “Thai Green Curry Paste”

A Natural Living: Thai Steamed Fish Cupcake

Content1Yes! It’s a cupcake and it is savory. Steamed fish cupcake is light and fluffy in texture, with an explosion of spicy curry aroma to match. Many describe its texture as similar to a soufflé, which makes sense because the preparation method is very similar to making cakes. The cupcake is later steamed and in the process, infused with banana leaf aroma. In this post, I will feature how to make banana leaf cups from natural materials. Continue reading “A Natural Living: Thai Steamed Fish Cupcake”

Praew’s ingredient highlight – Meet noni plants


Believe it or not, there is a popular and old school club in the world of consumer vegetables. Having hobbies in botany and cooking, I love using herbs, spices and old school local vegetables in my daily food. That’s why I decided to make a tribute to many of healthy (mostly plant) ingredients that shape my way of living and eating. In this section, I will bring you a story of some of the less-known local ingredients, their tastes and ways to incorporate them in our daily life and cooking. Our ingredient highlight today is noni, or scientically known as morinda citrifolia. It is native to Southeast Asia and parts of Australia and New Zealand. Continue reading “Praew’s ingredient highlight – Meet noni plants”

Homemade Thai Red Curry Paste

Content1Curry paste is truly a cultural heritage as for its culinary contributions and health benefits. This antioxidant cocktail is packed with herbs and spices that hold various medicinal properties, ranging from anti-inflammatory, aiding digestion to fending cough and colds. In Thai cuisine, it is the use of fresh herbs that is what setting Thai curry culture apart. This gives Thai curries a fresh and gentle aroma and a paste-like texture. Continue reading “Homemade Thai Red Curry Paste”