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”
Curry 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”
I was invited to give a tutorial on how to make Multigrain Sourdough Bread from natural yeast at an organic fermentation event, organized by a group of local organic enthusiasts. I was inspired by these inspirational women and their passion to pursue a healthy organic living. The course of our conversation brought me back along … Continue reading Down the fermentation road with Homemade Kimchi
This aromatic and sour condiment is great at contrasting with strong smell and fatty food. That is why it is served on a side of a raw fish sushi or fatty dishes such as Chinese roasted duck. Thanks to its appetizing pink color, pickled ginger is by far one of the most eye-catching condiments on any supermarket shelves. While the color might be tempting, artificial coloring is commonly used in commercial ones. In this post, I will share with you a natural method of making this healthy condiment. Continue reading “Naturally Pink Pickled Gingers”
Going to a dim sum restaurant has always been full of surprises for me ever since my childhood. The first time I heard; “Live is like a box of chocolate”, the famous quote from the movie Forest Gump. I remember thinking to myself; “ah…yes, it’s like going to a dim sum restaurant”. You will never know what to expect before the steamer lid is opened. There are so many possibilities to this small steamed dish.
Continue reading “Salted Egg with Steamed Minced Pork Dim Sum”
Alluring qualities of a salted egg is its bright orange yolk and rich creamy flavor. Once those qualities are coordinated with a mild sweet fragrant of pandan leaves, it is very irresistible. Salting eggs is an aged-old method of food preservation, originated in China. This recipe, I added a Southeast Asian twist with a touch of pandan leaves. This method infuses the already creamy and salty yolk with fragrant of one of Southeast Asian signature ingredient.
Continue reading “Salted Egg Infused with Pandan Leaves”
There is a delicate tangy note in sourdough bread, which is a result of using wild yeast as rising agent instead of commercial yeast. Unlike its commercial cousins, wild yeast has its own artistic character. Despite being weaker, taking longer time to rise, all of these shortcomings contribute to its distinct flavor. The method of baking with wild is an ancient art. It was developed for small scale-domestic kitchens, making it surprisingly easier to duplicate at home than you think. Continue reading “A Lazy Baker’s Recipe: Multigrain Sourdough Bread”