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Vegan Kimchi

I remember the first time I tried Korean food at a mall near my apartment in Bangkok. It was also the first time I tried Kimchi. And to be honest, I couldn’t decide if I like it. I immediately thought that it was like ‘Som Pak’, a pickled cabbage and green onion dish which we

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Steamed Tapioca and Coconut Cake

Steamed Cassava and Cococnut Cake 5

We were back from our south India road trip about 5 days ago, and finally I got my internet back. It’s time to get back to telling you guys about our trip and the delicious recipes we have been cooking. I will talk about the trip later, and there are going to be a lot

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Shrimp Toast with Sesame Seed

Shrimp Toast is a party pleaser. These golden bites are filled with savory, nutty flavor. As soon as they pop out of hot oil, they should be served immediately with sweet chili sauce. Shrimp toast recipe is pretty straight forward and simple. It can be easily whip up in less than 30 minutes for a last

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Lemon Grass Chicken

Lemon grass is such an important herb in Thai kitchen. The earthy, lemony scent presents in most Thai dishes. Lemon grass’s flavour blends well in the broth and its essence essentially lifts up the freshness in Thai spicy salad. Lemon grass is a crucial ingredient in Thai curry pastes that broken its aroma in the

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Chicken Momo

My friend from Nepal told me her mom made “momo” for breakfast. Another friend suggested let’s have momo after college. But I had no idea what was a momo when I first arrived in India. Apparently, “momo” is something that melts in your mouth and explodes the juicy flavours at first bite. Momo is a kind of

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Ahloa (Thai Sweet Gems)

These lovely colorful gems are one of my Thai favourite treats. They are called Ahloa (Ah Loa). Originate from Portugal but have been in Thai kitchen over many centuries. These cute little treats are available in any Traditional sweet store, school canteen, shopping malls and souvenir shops. We love munching on a handful of these

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Free eCookbook- Sassy Asian Party Cookbook

While I was away with moving my site to the new hosting plan, as promised, I composed a small ecookbook for everyone. Just in time for spring/summer, these recipes couldn’t be more perfect for this lively season. I have been working on 2 cookbooks for a while now, one of which is going to be published

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Chicken Rice with Leftover Baked Chicken Juice

Another recipe derived from leftover baked chicken I have forgotten to mention when I posted Chinese Cabbage Wrap with Groundnut sauce, is a pleasurable mouth watering Chicken rice. I have never thrown juice that dripping down from baked chicken away. It is one of the best parts of baking. The fat and flavours condensed from the

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Chinese Cabbage Wrap with Groundnut Sauce

Garlic, ginger, white pepper, salt and soy sauce… that are all we need to compost a comforting warmed oven grilled chicken. I love the way the flavors dance in our months and the succulent meat melt away. However, when a small family like ours makes an effort of grilling a whole giant bird, no matter

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Tom Yum Mushroom

I love when my husband come home and tell me that something smell good. “Something smell good from the outside, and I know it’s from our house.”, when he said this, it makes me happy. The smell of lemongrass, kefir lime leaves and galangal dispersed the air with aromatic perfume making my house feel more fresh

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