// March 17th, 2012 // // No Comments »Desserts
Heavy on the stomack but so conforting and easy to prepare, try it for yourself!
Hi, I am Nicolas, a 27 years old
French expat living in Cork, Ireland.
Welcome to my kitchen lab!
// March 1st, 2012 // // No Comments »Main dish
As part of a cooking course in Siem Reap, Cambodia during a trip to Thailand I did in February 2011, I had the chance to learn how to make a local dish, Chicken Amok:
Mansaf is the national dish of Jordan usually served as a community dish by the beduins. I’ll always remember the mountain of rice, pine nuts and spicy lamb being shared with at least 30 people from this beduin tribe, eaten by hand using a piece of bread, a real fest! This is a simplified version of this delicious dish. Although I can’t compete with such quantities, give it a try. It does not take too much prep time but does require a bit a few hours to marinate.
// January 30th, 2011 // // 6 Comments »Main dish
Although I’m off to Thailand for 3 weeks in less than a week, since I tasted the Creamy Red Thai Chicken Panang at the Silk Thai in Cork, I wanted to try it myself. Well, it definitely was of the red curry variety but I still was missing the creamy part. The good news is, it’s incredibly easy and, at lest that’s what I found with all Thai curries, hard to fail as more or less all the ingredients go in the pot at the same time.
So today I tried the recipe linked at the end of this post but customizing it somewhat. Firstly, I did not find proper Panang curry paste so instead I mixed Satay paste with Red Thai curry to try to reproduce this delicious peanut taste and added some Kefir leaves.
I also added, red, green and yellow peppers but I think you could add many vegetables to empty your fridge and to your liking
With those portions, you got enough for about 4 meals I’d say.
Here is an alternative video recipe you might want to try but with no vegetable added: