Panang Curry (พะแนง)

My partner and I visited a local Thai restaurant last weekend, and it was there we first sampledd Phanaeng curry. We love trying out different dishes, so if it was on the menu of the other Thai restaurants we have visited before, I am not entirely sure why we've never had Phanaeng until last Friday. Mind you most restaurants only offer Thai Red or Thai Green curry!

The Phanaeng we sampled was excellent. Like most Thai dishes, there are a variety of meat option and we went for chicken. The curry was creamy and nutty with a hint of sweetness. It also has a subtle heat. The key ingredient for this dish is founded peanut, which is not used in other Thai curry dishes. As soon as we got home we were researching for ingredients and made plan to reinvent this delectable dish at home!

Serves 2

4 boneless & skinless free-range chicken thighs, sliced 

1 can of coconut milk

1 tsp of palm sugar

2 tbsp of fish sauce

3 kafir lime leaves

For the curry paste:

2 tsp coriander seeds, toasted

1/2 tsp cumin seeds, toasted

1 large red chilli, chopped

A tumble of fresh ginger, cut into matchsticks 

2 lemongrass, brused and sliced

A handful of fresh coriander, chopped

2 cloves of garlic, peeled

1 small onion, chopped

1 tsp shrimp paste

4 tablespoon of ground roasted peanuts

1. Grind the toasted cumin coriander seeds in a mortar & pestle until powdered. 

2. Put all the curry paste ingredients into a food processor (including the seeds powder) and blitz it until it is of a smooth, paste texture.

3. Heat up a frying pan on medium heat. Add the curry paste and cook for 5 minutes. Keepstirring so it doesn't stick and burns. 

4. Pour in 1/2 of coconut milk and cook for further 5 minutes. 

4. Add the chicken, kafir lime leaves, fish sauce and Palm sugar. Keep on cooking for another 10 minutes until the meat is cooked through.

5. If the consistency is too dry and you prefer a wetter curry, add more coconut milk in to the frying pan. I made mine quite dry this time.

Well, that's it! Here is a delicious curry, best serves with plain steamed rice! Enjoy!

Where would I be without Philips Visapure?

Our life is surrounded by personal electrical: electric toothbrush, electric hair remover, hair driver, hair straightener.... and the list goes on. Where would we be if electrical transmission were never invented and electricity became widely available to the masses? Would we all have rotten teeth and hairy legs instead? What I know is we the annual budget personal grooming would be much less, and so would the annual electricity bill. Oh and mother nature would be much happier, of course. 

Anyway, the reality is we are becoming increasingly reliant on electrical items, as generally they are more efficient and convenient than anything manual (perhaps except driving). The latest hot potato is facial brush. As a self-proclaimed beauty junkie who are obsessed with lotions and potions, I was fascinated by this latest beauty gadget and couldn't wait to get my hands on one. The question is, which one? 

RiO, Clinique, Philips, Avon, Olay, Clarisonic.... even Lidl sells one called Sanitas! I was overwhelmed by all these different settings, rotations, speed, shapes etc it took me a long while do shop for the right product that suits my needs. It needs to be waterproof, has a self-timer, not bulky and having a slick design would be a desirable. Yes, it really does help to narrow the gene pool if there is a list of criteria to work with. I spent some time in various shops touching and feeling a variety of (brush) heads and handle the appliance this way and other, just to ensure I find The One.  There is nothing more irritating than purchasing something that 'isn't quite right, wish I've gone for the other one'.

After some research, I've finally settled on Philips Visapure.

Its shape is totally different to any other facial brush, and I find Philips Visapure much easier to clean the T-Zone area properly an to handle.

A full charge allows 30 treatments and I have yet had to recharge it. It also comes with a clear cap which is handy for when staying away from home.

After each use, I would rise, pat dry and leave it to air dry in its silver charging case in the bathroom. It just sits neatly on the windowsill.

Having used it every evening with a foam base cleanser for a month, I can really see and feel the difference. My skin seems to absorb product better and my T-Zone is less shiny during the day. Moreover, my skin tone also looks brighter! I used the normal brush and the bristles were not abrasive or caused any skin irritation. More importantly, I didn't feel the need to visit a beautician for a regular facial since the purchase, as it probably does a better job at deep cleansing than a pair of hands.

For those who have yet tried out an electrical brush and are tempted to purchase one, I would highly recommend this. It is at a mid-range price, more affordable than Clarisonic and better quality than Clinique. By registering the product online Philips will send you a complimentary replacement head (needs to be changed every 3 months for hygiene reason), saving yourself £12.

Crispy Pork Belly with Roasted Cherry Tomatoes on Vine

CRUNCH! CRUNCH! CRUNCH! Oh how I love that crunchiness of pork cracklings, its so tasty and full of aroma. It may not be the healthiest option but I am sure having a treat now and then cannot hurt do the cholesterol level too much damage... Balancing it with some health vegetables seems to be all justified in the end! 

Serves 2

2 slices of free range pork belly, scored the skin

4 vines of cherry tomatoes

2 carrots, peeled and sliced

2 potatoes, peeled and diced

1/2 tsp of Chinese 5 spice

1/4 tsp of dried thyme

Salt & pepper to taste 

1. Preheat one oven to 220 degree and another to 180 degree. 

N.B. If you only have one oven, you may wish to cook the diced potatoes half way through then turn the heat up to 220 degree for crisping the crackling.

2. In a baking tray, season the diced potatoes with salt and pepper, dried thyme and a splash of rapeseed oil. Place it in to the lower heat oven and cook for 40 minutes or until golden.

3. Place the cherry tomatoes in a roasting tin, sprinkle a dollop of oil and salt, cover with foil and put into the lower heat oven. Cook for 40 minutes or so.

4. For the pork belly pieces, massage the Chinese 5 spice, a pinch of salt an a dollop of oil into the flesh. Pat dry the skin and score. 

5. Place belly pieces in a baking tray, sprinkle a generous pinch of salt all over. 

6. Cook the belly in the higher heat oven for 10 - 15 minutes or until the skin starts to crackle. 

7. Turn the heat down to 180 degree and cook the belly for a further 15 minutes or until the belly is throughly cooked. 

8. Meanwhile, steam the sliced carrots until cooked but not mushy. 

9. Serve! 

de Buyer Mineral B Element

Like post household, I've lalways had non-stick frying pan for the obvious reason. Nonetheless, they never last for more than couple of years despite using the correct utensils and following the correct cleaning instruction. The non-stick layer would begin to fade and eventually it goes into the bin. I've tried all the famous and not-so-we'll-known brands but, in my opinion, they are much the same.

When it was time to look for a replacement pan, I wanted to try something different, perhaps an alternative to non-stick. The options are endless: stainless steel, ceramic, copper, you name it. Then I came across de Buyer, a French brand that's has been manufacturing gastronomy cookware since the early 19th century (must say something if they're still standing 2 centuries later?). They have a wide range of product, and after much research, I've finally gone for the Mineral B range. 

The frying pan from this mange is made with 99% pure iron with beeswax finishing, and is Eco and environmental friendly because it has not added chemical. 

The packaging is simple and elegant. 

Apparently the more it is used and the darker the pan becomes, the better it is for the nonstick properties. This range may not be for those who likes to keep their cookware squeaky clean!

"Made in France" - always gives a level of quality reassurance.

A cute engraved bee logo in the centre of the pan.

I really cannot wait to put this frying pan through a good test and see if it lives up to its name! :D

Korean Spicy Pork (Daeji Bulgogi)

The last of summer sunshine has faded and autumn has creeped in. There is no better season to consume hot and warming dishes but during autumn and winter time.

This Korean Spicy Pork dish is an alternative to chilli con carne, and is best accompanied by some hot steamed rice. You may add Amy vegetables you like but I would recommend to choose varieties that do not have much flavour, so they can absorb the marinade better. 

A trip to your local Asian store is required for this recipe, as the key ingredient is Korean pepper paste (Gochujang) and there is no substitute. There are many different brands of pepper paste, but I personally think they're much the same. So, go for whichever one suits you in terms of price and size. 

Serves 4

2 slices of free range pork belly, freeze until they're hard then thinly sliced

3 garlic cloves, crushed

1 cm of fresher ginger, crushed

1/2 apple, puréed 

3 tbsp Korean pepper paste

1 tsp sugar

2 tbsp soy sauce

1 tbsp sake wine

1 tsp corn flour

1 courgette, thinly sliced

1 red onion, thinly sliced 

6 small sweet peppers, sliced

2 stalks of spring onions, sliced 

1 cup of Basmati rice, steamed

1. Put the pork belly into the freezer and freeze till they're harden then thinly sliced them. This method will keep the fat layers intact. 

2. In a mixing bowl, marinade the pork belly slices with apple puréed, crushed garlic and ginger, soy sauce, sugar, Korean pepper paste, sake wine and corn flour at least 3 hours. Ideally, leave to marinade overnight. 

3. In a frying pan, heat some oil and cook the onion until they're soft.

4. Add in the pepper and courgette. Cook until they're soft but still have a crunch. Dish them up onto a plate.

5. In the same frying pan, cook the pork for 10 minutes and mix in the vegetables. Cook for further 5-10 minutes until the pork is cooked through.

6. Serve up the steamed rice and dish up the pork, sprinkle the spring onion on top. 

Bon appetite! 

Steak Fondue - Alpine style

I have had many Asian steamboat/ hotpot but never an Alpine style fondue until my recent snow holiday to Austria, where I sampled a divine steak fondue and am determined to recreate this in my own kitchen. 

On the chalet host's day off, we were booked into Kitzloch in Ischgl for a fondue night. Between the cheese and steak options, I opted for the latter and it most certainly did not disappoint. To get our appetite going for some tasty meat, we were served grilled ribs, garlic bread, chips and plenty of fine wine to begin with. A huge plate of thinly sliced fillet steak was then brought to our table, along with 5 different dipping sauces: cocktail, curry, mustard, horseradish and herbs. We forked our slices of steak, dipped them into the tasty beef broth and cooked to our individual taste. I prefer mine quite rare so a quick 10 second dip was good enough.

In the UK, fondue was a popular choice for entertaining guests in the 80s but the enthusiasm soon faded, as most found the preparation arduous. The American popularised chocolate fountain in the 2000s which was originally designed to use in the hotel and resort industry. This trend has indirectly helped to revive the fondue scene: instead of purchasing yet another kitchen novelty, this gives most of us a great reason to blow the dust off that fondue set given by Aunt Bessie some years ago and has been sitting in the attic since. Moreover, dipping fruits into warm, melted Belgian chocolate has made consuming 5-a-day a more enjoyable experience.

The set I have uses methylated spirit burner. There are a variety of fondue set available on the market to suit your preference. Electrically heated ones would be most convenient of all and as for the tea light ones, well I never quite grasped the concept of that.

I made the below simple beef broth the day before. Alternatively, good quality read-made beef stock or consomme are just as good.

1 beef bone marrow
1 carrot, halved
2 stalks of celery, halved
1 onion, halved
2 bay leaves
3 cloves of garlic
6 whole peppercorns
1 leek, halved
0.5l good quality beef consomme
1L boiling water

1. Heat a drizzle of rapeseed oil in the stockpot. Brown the vegetables for 5 minutes.

2. Add in the bay leaves and peppercorns along with the bone marrow. Cook for a further 5 minutes.

3. Pour in the beef consomme and bring it to simmer.

4. Pour in the boiling water. Bring it to boil and let it simmer on a low heat for a couple of hours. Season with sea salt to taste.

As for the dipping sauces, I compared a number of recipes and generally can't go wrong with the following combinations. Of course it all depends on your own taste and the number you're catering for.

Horseradish Sauce

3 tsp of horseradish
1 dash of Worcester sauce
1 dollop of sour cream
1 dollop of mayonnaise
Pinch of cayenne pepper

Curry Sauce

2 tsp of curry powder
1 tsp of cayenne pepper
1 dollop of sour cream
1 dollop of mayonnaise

So, the key ingredient that is fillet steak. I bought 550g of fillet steak from a local butcher and asked them to be thinly sliced.

I also made some potato wedges to go with the meat:

And here we have a steak fondue feast :)

Ratatouille with roast chicken legs

Ratatouille is a colourful Provencal vegetable dish that is flavorsome and wholesome enough to serves as a main dish, with a rustic French baguette; or it would make a fantastic side dish to go with any roast meat. It is debatable as what an authentic and traditional ratatouille should contain, but having studied various recipes, the key ingredients are aubergine, courgette, onion, tomato and garlic. Do avoid chopping the vegetables too small or risk them being dried up.

I served mine with a whole corn fed free range chicken leg. This dish would go nicely with a roast leg of lamb or pan fry fish. It is a hassle-free dish, great for entertaining friends and family over this Easter weekend!

Serves 2

Courgette, roughly chopped

Red onion,  roughly chopped

Red pepper,  roughly chopped

Yellow pepper,  roughly chopped

Leek,  roughly chopped

3 garlic cloves, leave whole

Punnet of button mushrooms, halves 

Tomato passata 

Pinch of Herbes de Provence 

Lemon, thickly sliced

Pinch of thyme 

1. Pre-heat the oven to 200 degree.

2. Prepare all the vegetables and place them onto a roasting tin. Drizzle a generous amount of rapeseed oil, season with salt & pepper and Herbes de Provence and massage the vegetables gently. 

3. Place the lemon slices in a separate roast tin and put the chicken legs on top. Drizzle rapeseed oil, season with salt & pepper and sprinkle a pinch of thyme over the meat. 

4. Place the vegetables and chicken into the oven for approximately 45 minutes or until cooked through. Check them periodically and turn the vegetables over every 20 minutes or so. If the chicken became dry, spoon the chicken and lemon juice over the skin to dehydrate. 

Enjoy!