Super Light Creamy Indian Prawn Curry

In spite of what the above photograph might suggest, this creamy curry contains no coconut milk nor cream. The first yogurt-based curry I’ve ever tasted! The recipe is inspired by a fish curry cooked by a talented Indian grandmother, whom I have been following for some time in fascinating Myna Street Food videos. As you can…Continue Reading “Super Light Creamy Indian Prawn Curry”

Thai Chilli Jam (Nam Prik Pao)

Even if you have tasted lots of different chilli preserves, pickles, jellies or sauces, you will still be blown away by the extraordinary richness of flavours of this Thai condiment. It is obviously hot, but also smokey, sweet, salty, slightly sour, slightly pungent and, most of all, utterly addictive. At first I wondered why it’s called “jam”, but I quickly understood: as…Continue Reading “Thai Chilli Jam (Nam Prik Pao)”

Easter Party Ideas

Wonton Cups, or Edible Snack Containers Zsuzsa, my blogging friend from Zsuzsa is in the Kitchen, has recently invited me to join her and other bloggers (Eva from Takarékos Konyha, Elisabeth from Food and Thrift and Eva from Kitchen Inspirations) and, just like them, post my Easter menu suggestions. I was honoured, but at first I…Continue Reading “Easter Party Ideas”

Thai Hot and Sour Shrimp Soup (Tom Yum Goong)

Tom Yum Goong is apparently very popular, but even though I have heard about it and probably saw it on some restaurants’ menus, I had never tasted it because until recently I was convinced all the Asian dishes labelled as “sour” were also horribly sweet at the same time. I didn’t really know what to expect…Continue Reading “Thai Hot and Sour Shrimp Soup (Tom Yum Goong)”

Rice Salad with Shrimp and Avocado

Have you ever made a rice salad with mayonnaise? Until about a month ago I thought every single visitor of my blog would answer this question positively. For long years I was convinced such a leftover salad was popular everywhere around the world, especially among the nations for which rice is a staple. Then, astonished, I…Continue Reading “Rice Salad with Shrimp and Avocado”

Korean Pancake with Shrimp and Scallop (Haemul pajeon 해물파전)

What you see above is my first, partly successful, attempt to prepare the famous Korean seafood pancake. I say “partly successful” because in spite of a burnt part and some other mistakes, I was literally spellbound by this extraordinary snack. First, I thought I would wait a second, better prepared and better looking batch before…Continue Reading “Korean Pancake with Shrimp and Scallop (Haemul pajeon 해물파전)”

Hot & Cold Rice Bowl with Shrimp, Avocado and Cucumber

This dish is one of the main reasons why I always prepare a bigger batch of rice, making sure I will have leftovers the following day. It has started as an accidental, “what-I-find-in-the-fridge” meal, but has quickly become one of the most frequent and most comforting meals. I have it for breakfast, for lunch, as…Continue Reading “Hot & Cold Rice Bowl with Shrimp, Avocado and Cucumber”

Chawan Mushi (茶碗蒸し), or Egg Custard with Shrimp and Peas

  Beautiful, uncomplicated, healthy, nourishing and luscious. Most of you will not be surprised if I add it is a Japanese dish I’m talking about. On the other hand, those who associate Japanese cuisine with sushi, seaweed and miso soup, would certainly be in awe if they tasted Chawan Mushi, one of the most universally…Continue Reading “Chawan Mushi (茶碗蒸し), or Egg Custard with Shrimp and Peas”

Maki Sushi with Shrimp, Avocado and Cucumber

Maki sushi is one of the staples in my house. I make sure I always have nori seaweed sheets, Japanese rice is my recent addiction, so I never run out of it, so I season it and then simply fill the rolls with whatever I find in the fridge. They make a perfect lunch, dinner, afternoon…Continue Reading “Maki Sushi with Shrimp, Avocado and Cucumber”