Nasi Ulam

We have this rice "salad" dish made with various leaves from daun kunyit (tumeric plant leaves), lemongrass, daun kadok (wild pepper leaves), shallots, birdchillies, dried prawns and salted fish. 

Everything has to be sliced finely about the size of the rice grain.

Very very addictive.

Nasi Arab and Baby Goat Curry

The meat seller insisted that I try baby goat.  He said it was exquisite.

It was.  

Very tender and not at all strong in taste or aroma.  Went especially well with Nasi Arab (middle-eastern style spiced rice) which I did without the usual nuts and dried fruit as I wanted to celebrate the delicate taste of the goat.

To make everything more refreshing, we had a simple cucumber, onion (sweet) and yoghurt salad.

A menu that was simple and sweet.

Baby goat curry.

Nasi Arab, garnished with some fried shallots.

Cucumber yoghurt salad.

Pasta in Pork & Black Vinegar Sauce

Simple and absolutely delicious.

Pasta Ham Salad

It is very hot now, where I live, so lunch was a pasta ham salad with tomatoes, cucumbers and home-made croutons.  The dressing was just Xtra Virgin Olive oil from Turkey.

And then.......everyone else wanted to concoct their own style pasta.

Contacting Me

As my cooking is a dying style, please feel free to contact me and ask for any assistance in preparing and cooking the food.

My family has always prided itself in the food that we have produced and served to many many people.

Tom Yam

Tom Yam - a spicy,sour, fragrant Thai soup.  Bound to addict anyone.

It can be done with seafood, chicken, or fish balls and crab sticks.  The spiciness can adjusted to suit the palate.  An absolute MUST however is the Thai fish sauce - Nam Pla, the Thai chilli paste known as Nam Phrik, kafir lime leaves, coriander roots and lemon grass. Not forgetting the very very hot tiny Bird chillies.

Here I made a lighter version with the soup clear and with fish balls, fish cakes, crab sticks, and Enoki. Shitake and Oyster mushrooms,. 

In the south of Thailand, they add more chilli and a little coconut milk.  To the north, it is just a fiery red.

Spicey Seabass

Ikan Siakap - Seabass - Barramundi..... Whatever we may call it, is a delicious deeeelicious fish.

Sweet, smooth flesh, firm. It is good steamed, baked or fried.  It can be gently grilled, but the loss of skin and flesh when it sticks to the grill bars just does not do it for me.

These were quickly fried over high heat, and then removed.  The sauce was made sauteing garlic, ginger, onions and fresh red chillies. Sweet dark soy sauce and sea-salt was added and topped with a little water.

The fish was then added and gently simmered.

Simple cooking that brings out the best in flavours.

Later

ANDdddddddd........................ almost 4 years later, I am back busy as ever cooking.

Only this time, I am more relaxed, as I have become more or less semi-retired.

Just tired of dishing out stuff under stress and schedules.

Now, I just cook for the pure pleasure and the passion.