thai food

Christchurch Night Noodle Market

Last night I went to the CHCH night noodle market with my momma and later, my sister and brother-in-law joined us. Being CHCH, I also bumped into one, two, three friends. I had fun. In all honestly, the food was average (yeah, yeah food snob) but the ambience was great! I absolutely love CHCH in the summer. The market is on until Sunday, prices range from $5 to $15, and you can find more information HERE.

Speaking of noodles/Asian food, pretty please with a quail egg on top check out my new Savvy Tokyo article, 8 Japanese Films for Foodies HERE.
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So I asked for two chicken and one eggplant/tofu BAO but I got given a duck instead. Now tell me, since I’m not a BAO enthusiast, is the bread supposed to taste like cake (it was super sweet)? Looked better than it tasted (oh no she didn’t!). image-1
These however were real good. Maybe a little dare but I think totally worth it. Not too sweet, very natural tasting and chic, too! Double win.
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Yummy but served warm/cold. More on the cold side. But tasty regardless. As you can see, I did my best to abuse the DIY topping station. In all fairness, the dumplings were generously filled to the brim with plump shrimp and prawn. image
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Mama says: peace!

Step By Step Thai Vegan Curry

Do you remember how a few posts back, I confessed that I wasn’t really a chef? Well, this is a perfect example of that. Tonight I cooked vegan curry with a ready-made paste (gasp) AND it was delicious. Here’s how:

STEP ONE: gather your ingredients
1 preservative-free Thai curry paste
1 small can coconut milk
1 onion
3-4 small potatoes or sunchokes
1 large carrot
1 small broccoli head
some snap peas
1 punnet white mushrooms
(all veggies chopped small-medium)
1/2 cup raw peanuts
small bunch of fresh parsley or coriander
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STEP TWO: heat a pan, add paste, 1 cup coconut milk and 1 cup water, bring to a boil. 

STEP THREE: add onion, sunchokes and carrots then cover and cook for 15-25 minutes.

STEP FOUR: add broccoli then cover and cook for 5 minutes.


Step FIVE: add snap peas and mushrooms and cook for a further 2-3 minutes.
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TO FINISH: top with peanuts and herbs.
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DAS IT, YO!

japanese people peel everything

Fun fact (Jap edition): Japanese people peel everything. Seriously; apples, pears, peaches, FIGS, GRAPES. ALL THE FRUITS.

Do you know how hard peeling grapes is? Borderline impossible.

So, as you can imagine, things didn’t go down too well when I told my Japanese friends I can eat an entire apple, stalk and all. Tehehe I accidently….

Okay, but in their defense, most Japanese fruit are gigantic. For example, the apples are the size of my dad’s head and their grapes the size of golf balls. And, I hear they have massive pears, too (I’m holding out for those). Oh, and since this post is all over the place and I’ve already gone on a tangent, let me quickly just say, I’ve literally been spotting hundreds of premature figs, persimmons and kiwi-fruits everywhere – the anticipation is killing me!

Anyways, since I don’t have any relevant fruity snaps for this post, please visually feast on the following photographs of my recent dinner parties, instead:
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PS: if you’d like the recipe for anything just ask meeee

Thai Black Rice Pudding

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Basically all you need to know is that black rice is better than brown rice and brown rice is better than white rice. Kapeesh? Black rice is lower in calories and higher in fibre and protein than the other two. Not to mention, it’s also packed with loads of antioxidants – no wonder it was called ‘the forbidden rice’ by the ancient Chinese and reserved for the mighty emperor only!

We all know Thai food is the bomb so naturally, this thai black rice breakfast (or dessert) pudding is the shizzle. AND it’s EASY and GOOD FOR YOU! Do you reckon I can make it in advertising? Anyways, the recipe calls for a cup of cooked black rice – don’t fret! It’s really easy. Simply cook the black rice in your rice cooker and follow the instructions (water/time) as if you were using brown rice instead. I did this the night before so my rice was ready in time for breakfast.

1 cup cooked black rice ( cold)
3/4 cup coconut milk
2 tbsp honey (or maple if you’re vegan)
1 tsp vanilla extract
1 tbsp unsweetened desiccated coconut

topping:
fruit of choice (typically, mango is used)
more coconut!

Place all ingredients in a small pot on medium heat.

Stir until desired porridge-consistency- DAS IT

To finish, top with fresh fruit (I used Okayama’s renowned white peaches).

Nomnom for breakfast or dessert or whenever!