This past weekend I wanted to make a simple Thai lunch and decided on a Thai green curry with chicken and a side of green papaya salad.
I find that Thai curries are easier to make than they look (well, that is if you don’t attempt to make the curry paste from scratch). The recipe used in this post was adapted from a course I took from Secret Ingredient [yup, the same place as my last post]. It’s a good and easy recipe I stuck with. Read more >>
At one point or another, most of us have wondered whether there is a shortcut to cooking a good meal. And surely enough, I’ve discovered such a shortcut. There is a service that allows you to select a meal online and delivers the recipe and prepared ingredients to your door, with the promise that you can cook the meal in under 30 minutes. This genius idea comes from a Hong Kong startup called Secret Ingredient. Read more >>
I bought a few extra avocados when making the breakfast bruschetta last weekend, with the intention of whipping up some guacamole. When I bought the avocados they weren’t ripe enough for the recipe, so I had to wait a few days. By Thursday evening I checked the avocados by applying a little pressure while I held them in my hands, and sure enough they gave a little, indicating they were soft enough. Read more >>
Salt & Chili 