Chicken

Mi goreng

Right now a lot of people must be thinking of the indomie instant noodles. No, this isn’t about me cooking a packet of instant noodles.

This is tenfold better.

Mi goreng translates to ‘fried noodles’ (exciting, I know), and is common in Malaysia, Indonesia and Singapore. It’s another classic dish which has many variations, and this particular recipe, once again, was derived from Rick Stein’s fabulous Far Eastern Odyssey. It’s one of those meals you crave for ages after you eat it, and in fact I’m going to make it again tonight.

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The best Pad Thai I’ll ever make

Growing up (well I’m still growing up, but you get the point) my dad cooked me all sorts of food from around the world, especially Asian food. Basically the only classic dish that was never cooked for me was Pad Thai, and as a result I would stuff my face with it almost every time I went out to a Thai restaurant.

But after finding this post by Chez Pim, I will never buy Pad Thai from a restaurant again. It changed everything

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Aromatic Bangladeshi chicken pilau

Why so delicious, chicken pilau?

I hate eating the same meal for dinner more than once every few weeks. Seriously, why would someone subject themselves to the almost physical pain of eating the same meal over and over, when there are innumerable other masterpieces waiting to be created and devoured?

There are exceptions to my disdain for repetition, and chicken pilau is one of them. When I had the entire house to myself and Harry (the dog) for a few days, I ate it five times. Dinner. A second dinner after the first. The following day: breakfast, lunch and dinner.

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