Today’s dinner was again an experiment with new recipes : Thai 3-flavoured Chicken and Stir-fried Long Beans. The latter is an ordinary dish served at many Chinese homes but somehow, I’ve never cooked that, always preferring to deal with its less temperamental cousin, the French beans. The former is a recipe from Marion’s Kitchen, which I’d been itching to try. However, it’s not cooked by Marion Grasby herself, but by her irrepressible mother, Noi.
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| Mama Noi’s fantastic Thai 3-flavoured Chicken |
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| Stir-fried Long Beans with Taucu |
Mama Noi is a joy to watch as she’s spontaneous and hilarious. She explains that it’s a 3-flavoured dish because it’s sweet, sour and spicy. The 3-flavoured sauce is made from chillies and garlic that have been pounded coarsely and added to a mixture of tamarind paste, fish sauce and sugar. It turned out to be an incredibly delicious dish...the flavours of the tamarind paste mixed with fish sauce...really blew our minds. This recipe is a winner!
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| The crispy chicken were beautifully coated in the 3-flavoured sauce |
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| Hey! What’s that? |
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| Curious lil kiwi checks out his lookalike |
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| We are the same, and yet, not quite the same! |
Besides dinner, there was also kitchen activity for breakfast and dinner. For breakfast, using some leftover steamboat soup, we had organic ramen in soup with long cabbage, cherry tomato, shabu-shabu pork, fishballs, oyster mushroom and egg. And for our late lunch, hubby tried my sweet and savoury crepes.
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| Spinach Ramen Extravaganza |
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| Crepes for my darling |
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| Let’s start with a savoury crepe! |
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| And follow with a sweet crepe |
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| Mmm...yum! |
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| Dainty one for me |
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