Breakfast is always considered important to me, and with the luxury of working rather late i have time in the mornings to cook up something yummy. This morning rummaging up with some odds and ends, i had a leftover white flour tortilla which i heated on the pan before frying my egg. Notice how firm the white is, it really is simple, the fresher the egg, the better it holds it’s shape. I mashed up an avocado with lime, garlic, birds eye chilli and come coriander. Looking in the fridge i had some leftover parma ham… Serious it sounds so weird.. But it was delish. The guacamole gave the creamy, limey and chilli hit, combined with the salty of the ham and piping hot egg on top. I didn’t need anymore salt, just a sprinkling of black pepper and off to work i goooo!
Returning from a holiday from the Baltics my mom carried back with her a huge half salmon gravlax. Since i had steamed some brown rice i felt eating it raw would match, it was a busy week and i didn’t grocery shop so my fridge was bare and nothing to pair it with. So out came my trust pan, heated high and then a slash of rice bran oil, skin side down and flipped over. (My shallots were caramelizing 10 minutes earlier) The skin was crispy and delicious. Now with my previous trips to Cambodia brought back jars of kampot pepper, and yes it has a deeper aroma than normal peppercorns, and slices of lime for decoration and wedges for squeezing. Luckily i didn’t salt the fish, i suspected that curing would mean it has quite a bit of salt into it and yes it was salty. Great for mixing with hot rice though, but now i’m wondering how much salt does cured or smoked salmon have? It doesn’t taste salty raw but when cooked all the brine just comes out!! Interesting… Yum….
This is a nice light starter, i ate on my last trip to Siem Reap.. The ingredients were shrimp, squid rings with lime, mint and peanuts. A light hint of chilli with a great balance of sweetness. Yum!
Life’s simple… Freshly steamed crab, dig out all the yummy brown meat, some chicken stock, garlic, carmelised onions, black pepper corns and some salt. Pour everything back in the shell, arrange artfully or in my case not so artfully on a white plate. Garnish with dill fronds and serve… Dig in….. YUM!!!
It really looks harder than it really is!!! I brought a thick english loaf, buttered on both sides and start toasting it on a pan. When one side is done, flip over and break egg into the middle. I close the lid of the pan for a minute just until the yolk is set, i scatter the cheese, sprinkle the bacon and pop it to the grill just for a nice brown caramel on the cheese. A sprinkling of shredded lettuce for a spot of green completes it. It took me a total of 15 minutes to make a breakfast for 3, healthy wholesome start! What’s important are fresh eggs, because it will hold together and not be so watery and seep everywhere. Cheers!!!! Happy Morning to all!
All you need is a chilled wagyu steak, a lovely searingly hot cast iron pan (see the gorgeous grill marks?), butter to finish, pink salt and freshly ground pepper… What broken heart????
Located in the same soi as Villa Sukhumvit (across Emporium), right next to the Japanese 60 baht store is this cheery looking ramen shop. Tomato Noodle… Either the noodles are pink or the soup must have a tomato base so we decided to grab a bite. The menu is quite extensive ranging from the different choices of Ramen, (both hot and cold), the extensive options to go with your ramen like onsen eggs, sausages, seaweed, butter, corn etc. Side dishes range from pot stickers, stewed pork belly, fried chicken, shrimp croquettes, enoki mushrooms wraped in bacon, sweet tamago and salads and soups to choose from. There’s also rice to choose from including curry rice, rice balls, meat topped rice bowls and even a selection of kids menu. You can even choose from the set menus which feature a main dish, a side dish and a drink.
We ordered a tomato ramen since it was their signature dish, a pork belly topped rice bowl with a side of gyoza. The gyoza (pot stickers) came excellent, piping hot with a crunchy bottom and soft juicy filling. Now some people like deep fried gyoza which to me is a mystery, but i must say it was a great balance of juicy, crunchy and soft wrapping. Dip with the soy and vinegar was just yummy.
Now the ramen was well ramen, but strangely, i loved the soup. It was so tomatoey in a rich porky broth. For people who do not like tomatoes, skip this place, well come for the gyozas and the rice dishes but it was a sourish pork rich broth. hmm… yums. Too much ramen noodles, not enough broth in my opinion. Next up was the rice dish, suprising was very good, the pork belly was melt in the mouth a nice balance of sweet and soy and savoury without being too oily. Slurp up the soup and it’s a great palate cleanser. For Thai standards it is a bit pricey as a normal lunch would cost around 50 baht here it was almost 500 baht, but come here for a special treat and indulge in a bit of tomatoey goodness. Definitely for tomato lovers!
Once in a while you feel like having traditional Chinese foods, you know the ones you grew up with when it’s a special occasion. Peking Duck, Chinese Jujube pancakes, Shanghai Noodles etc. I had this craving for Peking Duck and last sunday i asked if everyone in the family would be willing to go for a nice lunch. Luckily they agreed and so we set off, no traffic and we reached in ample time. Now a history lesson, this restaurant has been open for ever since i’m a little girl maybe before, the doorman used to be in his early 20’s now he’s got grey hair so go figure! They have limited menu but the ingredients are top notch and so is the pricing! Here’s what we had…
Must say, the noodles were cooked great! Sometimes the egg noodles (bamee) comes over done and mushy. It was very yummy with the juicy spicy shrimp.
I admit, you must think what is that weird green goo on top? The best explanation is like a salsa verde, but the Chinese use a pickled mustard green i think. There will be transparent rolled up noodle sheets and at some places are flat (imagine rolled up paper) chewy, topped with sliced pork. Now this shows the talent of the old chefs here, the sliced pork was moist and juicy. Right??? I mean it’s very hard to even get it right at a shabu shabu and they didn’t even use belly pork, it was all loin and very yummy. The green goo on top was spicy, savory and sourish. A pickled yummy goodness. Hard to find nowadays.
Now for the highlight of the lunch, Peking Duck. Crispy, yummy paperthin slices of roasted duck skin on our roti, with chillies, spring onion, crunchy cucumber and sweet hoisin sauce. Roll it up and eat eat eat. A duck is too small!!!! Usually when you order Pekin duck they will ask whether you will use the remaining duck as a soup or fried with black pepper and garlic. We chose the latter. Usually we wrap it up and keep to eat the next morning with plain congee. It works amazingly well that way. Salty and plain hot congee. YUM!
We also ordered a 4 Chinese Veggie dish. It’s not all veggies, it comes with a sauteed Chinese savoy cabbage, mustard green, mushrooms and Chinese moss seaweed in a light pale gravy. The different textures work well together, it’s good topped over hot rice.
This was more than enough for 4 people, it was delicious and comforting. A blast to the past really. The Chinese jujube pancakes were nice, hot, crispy, savory and sweet at the same time. Many shops are not able to get the ratio of filling to the crunchy flour right, think quesadilla, 2 thin flour pancakes and a sweet filling crunchy crispy soft oozy filling. Very good.