Singapore Sling and Songs of the Sea

By the time we had got to Singapore we were craving stodge! Asian food is delicious and so healthy which is always good, but it lacks all the things our British bodies have come to crave: potatoes, bread, dairy, sugar! We had started to dream of real chocolate and chips.

We had a whistle stop tour of Singapore, and from memory we loved it. It is funny what things you remember years after something has happened. I remember going to the night safari with the fire dancers and the island of Sentosa and thinking they were fabulous. Sentosa had this “songs of the sea” light and laser show which really is one of those things you have to see to believe, I was captivated!  

Singapore food is full of noodles and chicken along with the obligatory Singapore Sling cocktail, which if you let them make it strong enough can be enough to knock you out on an empty stomach! The cocktail originated from Singapore's Raffles Hotel in around 1910. There are many variations, but here is a recipe that is as close to the original as you can get:

Singapore Sling Ingredients

• 7 ½ ml of lime juice
• 75 ml of pineapple juice
• 7 ½ ml benedictine
• 15 ml cherry brandy
• 7 ½ ml cointreau or triple sec
• 25 ml gin
• 7 ½ ml grenadine
• 1 pineapple slice

• 1 glace cherry

  

How to make it

Step one: Add all the ingredients except the pineapple slice and glace cherry into a large glass

Step two: Add icecubes to top up the glass

Step three: using a cocktail shaker, mix the ingredients for about a minute

Step four: pour into a glass and put the pineapple and cherry on top to decorate

ENJOY!........ maybe I should add, please drink responsibly?

Next blog entry: Authentic Singapore noodles

Cameron Highlands, Malaysia: Tea plantations and strawberries

To get to the Cameron Highlands you have to endure a six hour bus journey from Penang. The lack of sleep, and the news story from the week before about the tourist coach trip that went fatally wrong is really enough to put anyone off going there. The roads there are windy, steep and narrow and with the coach driver taking sharp corners at 60mph you spend most of the journey there with your eyes shut hoping to arrive in one piece. But once you get there you realise it was all worth it.

You are 4,940 feet above sea level and the air is refreshingly cool. You start to feel some normality come back to your head as sleeping is easier and the town has a familiar feel about it.

The trip to the tea plantations and strawberry fields is well and truly what made my trip to Malaysia. I have decided it is one of those natural wonders, a bit like the Grand Canyon, that you can see photos of a million times, but never truly appreciate or understand its beauty until you are there in person.

Every inch of the tea plantation was covered in tea plants. The plantation produces the equivalent of 820,000 cups of tea per day which is distributed internationally. It was so calming there and beautiful. We, of course, had the obligatory cup of tea and cake which was delicious, and then moved onto the strawberry farm.

The strawberry farm was very similar to a pick your own farm in England, but somehow the strawberries tasted nicer, and everything was much cheaper. Whilst we were there we had a punnet and a strawberry milkshake. If all this talk has got you in the mood for something strawberry, here is how you make a delicious strawberry milkshake:

Ingredients

• 8 – 10 fresh strawberries
• 2 small glasses of fresh cold milk
• A scoop of vanilla ice cream
• 4 ice cubes
• A spoonful of honey
• Mint leaves to garnish (optional)

How to make it

Step one: remove the green stem of the strawberries and wash them.

Step two: place all but one of the strawberries, milk, ice cream, ice cubes and spoon full of honey into a food blender and blend until all of the ingredients are mixed up.

Step three:  Serve into a glass and garnish with a mint leave or small slices of the remaining strawberry.

Enjoy!

Next blog entry: Singapore Sling and Songs of the Sea

Malaysia…….a food identity crisis!

Those people that know me will know that I have an abnormal memory for food. You could ask me what I ate on my 21^st birthday, or what I ate at a restaurant on holiday five years ago and I will remember. Unfortunately this is sad but true.

The trouble is, and this strikes me as slightly strange, I can barely remember anything we ate in Malaysia, and hence the title of this blog “Malaysia….A food identity crisis”.

What little memory I do have is filled up with a strange mixture of Thai, Indian and Western style dishes which all left me feeling a little uninspired. It was almost as if Malaysia didn’t have a food identity of its own, they have just filled their menus up with dishes from elsewhere. I am sure this is completely misguided and I just went to the wrong places. If you have been there and stumbled upon some great dishes, please add a comment below.

Having read back through my journals, vague memories of venturing off to a small family run Indian restaurant down a seedy back alley in Penang come flooding back. With no idea how to read the menu or what to order I took advice from a local (probably a bad idea) and ordered a chicken dish wish nearly blew my head off. I just couldn’t eat it.

 I also remember a group of us ordering a stir-fry in one restaurant and out came a full blown fondue style set with raw chicken, eggs, vegetables and noodles, for us all to share and cook up in whatever way we wanted. It was fun, but I have to say it tasted bland.

The country itself was also a bit of a mixed bag however I have amazing memories of the Cameron Highlands and Kuala Lumpur. My next blog will be about the Cameron highlands which deserves an entry to itself.

Next blog entry: Cameron Highlands, Malaysia: Tea plantations and strawberries.

Pad Thai it is then

The people have asked for Pad Thai…. So Pad Thai is what they will get and what a good choice it is.

My story about Pad Thai starts at the beginning of my story. We had landed in Thailand about four days before, and I had been in a haze of jet lag, humidity and a pretty awful case of prickly heat. We went down to what can really only be described as a large outside shed, which enticed you to come in and eat with signs like “welcome, drink here, do not die”.

You end up sitting on the floor on these traditional Asian triangle cushions (I am sure they have a name, but I don’t know what it is) sat around glass tables and you get chatting to other travellers. Staring at the menu with complete confusion, a fellow traveller said to me, just try the Pad Thai, everyone likes Pad Thai, well he wasn’t wrong. It was simple, but delicious!

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So here it is, the traditional recipe for Pad Thai: 

Ingredients (for two people):

• 300 grams of straight to wok rice noodles or egg noodles
• 2 garlic cloves
• A handful of cooked tofu (optional)
• 1 tablespoon of oil
• 60 grams of bean sprouts
• 1 egg
• 6 Spring onions
• 2 chicken breasts and/or 6 king prawns
• A handful of crushed peanuts
• ¼ of a cup of water

For the sauce;

• 2 teaspoons of fish sauce
• 2 teaspoons of white sugar
• 1 dessert spoon of tamarind paste
• 2 tablespoons of light soy sauce
• If the sauce ingredients seems too much like hard work, you can cheat and buy some tasty pre-made Pad Thai sauces.

How to make it:

Step one: Place the oil into a wok and heat. Once the wok is hot, add the crushed garlic, tofu chunks and chicken cut into small strips and cook until the chicken has turned brown.

Step two: Add the noodles and water to the wok and cook on a high heat for about 1 – 2 minutes until it is hot.

Step three: Turn the heat down slightly and add the fish sauce, white sugar, tamarind paste and soy sauce. Cook for two more minutes.

Step four: Add the bean sprouts, spring onions and king prawns and cook for a further two minutes.

Step five: The next bit is tricky and takes practice. To make it real Thai style, you need to add a beaten egg, but so that it doesn’t turn your dish into mush, you need to push all your noodles to one side of the wok, then turn the heat up really high, beat the egg, and then quickly pour it in on the empty side of the wok, you are almost trying to make it fry like a thin omelette before it hits the noodles. Mix it all back together and heat for a further minute.

Step six: Plate up your dishes and then add the crushed peanuts on top.

In Thailand, you can buy Pad Thai from any restaurant but some of the best Pad Thai is from the street vendors in the cities for around 20p. If only we could buy food from the streets of our towns for that price and it taste better than the restaurants!

As with my other recipes, if you get a chance to make it, let me know what you think!

Next blog entry: Malaysia…….a food identity crisis?

Thailand Chicken and Cashew Nuts

Well, it is finally here, the authentic Thailand Chicken and Cashew Nut recipe. This is a meal I learnt how to cook at the Thai cooking school and it is really delicious and quite healthy too. The Thai name for this meal is: Kai phad med ma-muang (gold star for anyone who can pronounce that).

From start to finish this dish will probably only take you 25 minutes at most to prepare. It is very easy to make and very hard to go wrong, so a great easy treat for a Friday “culture food” night. To buy this meal from scratch will probably cost about £6-£8 depending on where you get it and also what you have in the cupboards already.

Ingredients (for 2-4 people depending on how hungry you are)

• 1 white onion
• 2-3 garlic cloves (depends how much you like garlic)
• A bunch of spring onions
• 1-2 red medium sized fresh chilli peppers (depends how much you like chilli)
• 2 chicken breasts
• 1 tablespoon of soy sauce
• 2 tablespoons of oyster sauce
• ½ a teaspoon of sugar (white or brown, it tastes just as good)
• A handful of cashew nuts
• A dessert spoon of oil

This dish is lovely served with egg noodles or rice. In Thailand I had it with both - it just depends what you prefer. This dish is also great with a small blob of sweet chilli sauce on the side. Read the instructions on how to cook the egg noodles or rice, typically egg noodles take less than five minutes and rice takes about 20 minutes.

How to cook it

Step one: Chop your onion up into medium sized slices and put your into a garlic crusher. Heat the oil in a non stick pan (preferably a wok) and fry the white onion and garlic until they just start turning brown.

Step two: Cut the chicken into small chunks and add the chicken to the wok. Stir fry it all until the chicken has cooked through.

Step three: Wash and cut up your spring onions into chunks of about 2cm, and then cut the red chilli(s) into tiny pieces. TIP: if you don’t like spicy food I would only add half a chilli and remove the seeds, if you love spicy food, keep the seeds and add as much as you like. Stir in the spring onions and chilli, and cook for about 30 seconds.

Step four: Add the oyster sauce, soy sauce, half a teaspoon of sugar and the cashew nuts. Stir for about 1 – 2 minutes until the food is piping hot.

Step five: Serve up on a plate with your egg noodles or rice and enjoy!

TIP: If you like Tofu, this dish can also be served with tofu in. The best kind of Tofu to buy is the pre-cooked stuff from most big supermarkets. Just add this in when you add the chicken in.

Once you have tried it let me know what you think…….. I had it for dinner tonight and it was delicious! Here is the one I ate earlier:

Whilst we were in Thailand, this dish made up about a third of everything we ate as we loved it so much. Although, I have to say in Thailand when you say “little chilli” it comes out with a full plant's worth of red chilli’s in it and it nearly blows your mouth off! Still somehow whilst you are there you can power through the spice and still enjoy the flavours!

Next blog: Not sure…. Some people have asked for Pad Thai, which is also delicious, but am tempted to move onto another country – what do you all think?

Chiang Mai cooking school…. A big adventure!

We left the south of Thailand and flew in to Chiang Mai at the end of November. It was almost like going to a different country. The humidity had completely dropped as had the temperature. We spent five amazing days in Chiang Mai and in hindsight I wish we had stayed longer. Every day was jammed packed with elephant rides, temples, pandas at the zoo, bamboo rafting, mountain trekking, it truly was fantastic.

 

We decided, well I decided, much to the contempt of my fellow traveller, that we should go to a Thai cooking school based in the outskirts of Chiang Mai and learn how to cook some of the delicious traditional food we had been eating on our travels. It cost us about £8 for the day and at 6am we were up and ready not sure what to expect.

Our chef and guide for the day “Perm” was brilliant, he had such a good sense of humour and he taught us all about the different traditional fruit and vegetables in Thailand as we walked around the food market purchasing our ingredients. The whole market smelt so fragrant, with the smell of Lemongrass and Thai Basil everywhere. The fish was so fresh it was actually still alive!

Once we had purchased our ingredients for our day of cooking we headed back to the kitchen. Throughout the day we learnt how to make:

-          Hot and Sour Tam Yam Soup

-          Green Curry with Chicken

-          Chicken with Cashew Nuts

-          Pad Thai

-          Mango Sticky Rice (which is where my love for it originated)

-          Spring rolls

-          Papaya Salad (which blew my head off with the amount of Red Chilli Pepper in it)

Perm kept asking us whilst we were cooking if we wanted a “big adventure” or a “small adventure”. Not knowing what would happen next, we eagerly said “big adventure” and little did we know he would then hurl water straight into our hot Wok and up it went in flames – nearly singed my hair off!

One of my favourite dishes that I learnt how to make whilst on this cooking class was Chicken with Cashew Nuts. I cook it at home every few weeks and it is really quick and easy to make. Come back for the next blog and I will include the traditional Thai recipe and how to cook it.

The Thai cooking school ended up being one of the best things we had done throughout the whole of our travels, if you are thinking of going to Chiang Mai, please take the time to go here and remember to ask for a “big adventure”.  Thai cooking school – definitely recommended!

Next blog entry: Thailand Chicken and Cashew Nuts

Thailand ………. Unbelievable

Thailand: From the moment you step off the plane your hit by it: the heat, the humidity, the culture. At Bangkok airport you are not greeted by hustle and bustle, newsagents and burger bars like you are in the UK, you are met with golden buddhas, wooden temples and calmness.

Visiting Thailand is like nothing you have experienced in England. It leaves you daunted and excited, but most of all when you get back home you feel like a different person, someone who has really seen it all.

The first time it really hit me that we weren’t on just another holiday, was on day four when walking past a coconut factory. I remember being fixated on it, not really sure what to make of it.

Everywhere you look in Thailand there are coconuts and men climbing up coconut trees with nothing but bare hands, bare feet and a rather large machete to chop one down for you to drink.

This is one of my first tips, try fresh coconut juice. It tastes nothing like what you can buy from the supermarkets.

Whilst in Thailand we learnt the about the different types of coconut milk. Coconut juice is the clear stuff that is actually inside a coconut. Coconut cream is the thick cream that you get from putting fresh coconut through a shredder, and coconut milk is half coconut cream and half coconut juice!

All this coconut talk is bringing me nicely onto my favourite Thai dish: Mango Sticky Rice! It is a sweet dish and is quite literally unbelievably tasty.

Mango Sticky Rice for four people

• 1 large ripe mango or 2 ripe smaller mangos
• 400 ml of coconut milk
• 5 small cups of sticky rice (glutinous rice)
• 1 tablespoon of vanilla essence
• ½ teaspoon of salt
• 1 small cup of white sugar
• Sesame seeds to garnish (optional)
• A huge appetite as it’s delicious J

Step one: This is the long bit, but worth it in the end I promise. You need to soak your sticky rice in cold water for at least 4 hours.

Step two: Put 1 tablespoon of vanilla essence into a pan of boiling water. Then place a bamboo or metal steamer on top of your pan, with cooking muslin (or like I have done before tin foil with lots of little holes poked into it). Put your rice in the Muslin and steam it for 10 – 15 minutes or until it is cooked. Then leave to rest for 10 minutes.

Step three: Mix the coconut milk, sugar and salt together and simmer over a low heat for 3 minutes.

Step four: Remove the skin and stone from your mango and cut it into large chunks.

Step five: Divide your rice up into even portions, place your mango on top and then pour over the sauce and sprinkle a pinch of sesame seeds on top (optional).

If your end result looks like this, you are on the right track J

All the ingredients from scratch will probably cost you between £4 and £6 depending on where you buy it from. In Thailand a portion of this cost us 20 Baht which at the time was 28p!

If you do have a go at making it, let me know what you think by leaving a comment below or tweeting me. I hope you enjoy it as much as I do, and that the recipe will be a new favourite for you.

Next blog entry: Chiang Mai cooking school…. A big adventure!



Where to begin. Probably at the beginning.

There are two things in life which encourage me to get up and go. Food and travel. This has always been the case. My mum reliably informs me that my third word at 15 months old was biscuit: that says it all really.

You either eat to live, or live to eat and I definitely fall into the latter category!

Some of my earliest memories are going on holiday to Lyme Regis in the UK with my grandparents. I remember the joy of being by the sea, exploring, soaking up the sun and eating food that I wouldn’t normally be allowed to eat. This feeling of adventure has stayed with me throughout my life and has driven me to travel the world and explore new things and most importantly new tastes.

There is something about eating food abroad, it always tastes different and exciting. Perhaps it is the different spices, the different atmosphere, the culture surrounding you, or perhaps it is just that it makes a nice change from jacket potato and veg! Whatever it is, I am setting out to find out and this blog will record my journey through the different international cuisines, and how to try and recreate them in your own home!  

Next blog entry: Thailand…… Unbelievable!