You may expect to see a Cantonese Chinese restaurant in almost every village in Belgium, but next to Chinese, you will find a handful of Thai restaurants here as well. We’re lucky to find two Thai restaurants serving very authentically yummy Thai delights near our home.
So here I am, showing my fancy over Thai food again. I admit, next to Italian, I adore Thai cuisine.
I love the strong aromatic, and oftentimes a spicy edge of Thai dishes. Interestingly, you can come to explore all of your taste senses – sour, sweet, salty, bitter, spicy – in even just a single Thai meal!
“What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.
All the while I live here in Europe, I always find it challenging to cook pork adobo. Definitely it’s because pork meats here are lean cuts; either there’s only a thin layer of fat or none at all. Pork bellies in particular, are almost inexistent. And if ever there is, but without much fat that help caramelize the sauce, the adobo meat is less succulent. So most of the time, I cook chicken adobo instead.
It was less likely a deliberate cooking experiment. It just so happened that I had to finish the remaining merguez in the fridge, otherwise it will be thrown away (and we don’t like wasting food). I thought of serving these sausages as appetizers, but then I got a better idea. After pan-grilling the merguez, I threw these in to my simmering chicken adobo.
In my humble kitchen there’s only peace, no war. These two recipes may be sharing pork as the same major ingredient, yet each may have its own cooking style and taste as well. Even these are my most favorite pork recipes so far, there’s still no competition nonetheless. One thing’s for sure – they’re super easy to make and very finger-licking good!
Here again is my sheer attempt to cook yet another curry dish. I remember well that I started with chicken tikka masala, which turned out to be satisfying overall. However, it took me over a year to try a new one. I guess it had something to do with the word ‘Easy’ that convinced me well enough to try this recipe out. Well, compared to other seriously authentic curry recipes I have come across so far, this fish curry recipe is indeed a quick-and-easy one. Unless you wouldn’t want to make curry sauce from scratch (thanks to readymade curry pastes), then this recipe isn’t what you think it is – it can actually be complicated.
Beef stroganoff is a century-old Russian dish that has become predominantly popular in most countries such as the US, UK, Australia, China, Japan, Brazil, Iran, Sweden, Finland among others. It is an easy, hearty meal that typically consists of sautéed pieces of beef topped with sauce and smetana (a range of sour creams used in many Central and Eastern European cuisines).
It was my search for more beef recipes and a layover in Moscow that might have inspired me to get curious and try out this dish. With its Russian-sounding name and terrifically complicated flavors, I felt intimidated at first, but apparently, it was a super-duper easy dish to make. There might have been hundreds of ways now to cook beef stroganoff, yet I tell you, this recipe might appear too simple, but it’s definitely a delicious one. Beef stroganoff goes very well with rice, potatoes and carrots, or (pasta) egg noodles.