Thursday, July 31, 2014

Issaya Siamese Club - Bangkok

This weekend, hubby treated me to a little getaway in Bangkok :)

In 3 and 1/2 years that we have lived in Singapore, this was our first visit to the Thai capital and I have to say we were both pleasantly surprised after having heard mixed reviews on it.

In this post I would like to share with you the most - out - of - this - world - amaaaaazing - Thai fusion cuisine we have ever tasted!!!

A little hidden gem nestled in a canopy of lush greenery in the heart of the city, Issaya is a must try when visiting Bangkok.
Oh... and I forgot to mention that they grow their own local organic veggies in their backyard!

Huea Phloeng Rd
Thung Maha Mek, Sathon
Bangkok 10120, Thailand

*SOMTUM TALAY: Organic green papaya salad with Hokkaido scallops, fresh tiger prawns and crab meat in a spicy Bird's eye chili lime dressing*

*MIENG TUNA: Chopped fresh tuna tartare, ginger, peanut and young tamarind leaves in a palm sugar fish sauce dressing

*KANOM BURNG: Crispy rice pancake stuffed with pulled turmeric chicken, bean sprouts and coconut*

*Fresh lime juice*

*Peanut chili fish sauce dip*

*GEANG KRAREE GAI KROB: Southern style chicken in yellow curry, crispy chicken leg, sweet potatoes, homemade aromatic curry sauce *

*YUM HUA PLEE: Banana blossom and heart of palm salad, crispy shallots and roasted peanuts in a chili jam dressing*

*Fresh herbs and veggies to dip*

*HOR MOK GOONG MUNG KORN: Steamed whole fresh Maine lobster, lobster curry custard fresh coconut milk and sweet basil*

*KANOM TUNG TAEK: Cold coconut crepe souffle' for two with a variety of Thai condiments*

*The crepe souffle' is a must try and the way it is served at the table is totally unexpected, but I won't ruin the surprise for you ;)

Monday, July 14, 2014

Tropical Chia Pudding - 3 ways

Lets kick off the week with a healthy, summery and tropical recipe : Chia seeds pudding.
Chia seeds are some of the healthiest seeds around, rich in omega 3 fatty acids, manganese & fibre amongst many others, they are acclaimed for their many health benefits including helping to lower risk of heart disease as well as good for helping with weight loss. 
For my Chia tropical pudding, add coconut water to the dry seeds and once they have doubled in volume and have reached a thick consistency, sprinkle with your favorite fruits, in this recipe I used mango, dried coconut flakes, dragon fruit, banana and raspberries.


Saturday, May 31, 2014

Ceviche London

I've been in Europe since a month now and WOW does it feel good to be home!!!
Our travels have taken us to visit our families between Switzerland, Monaco and Italy, we attended a beautiful wedding in Villa D'Este on the lake of Como and we are currently in London before I head off to a surprise bachelorette party next weekend :) (Click here for travel pics)
For those who have been following my blog for a while, you probably know that London is like my second home, I lived here for 7 years and did all my University studies here back in the days, so I always love coming back and exploring all the new entries London town has to offer.
My love for raw food brought us to a cozy Peruvian restaurant nestled in the heart of Soho called CEVICHE. 
As a foodie at heart, trust me, do not miss out on this trendy and delicious little gem.
- Sit: At the counter
- Do not miss: the Coctel El Tigre dish 
- Drink: Pisco Sour
- Know: Tiger's milk (Leche de Tigre) is the citrus based marinade for ceviche
- Book: in advance

*Marinated olives*

*Don Ceviche - Fresh Seabass ceviche in amarillo's chili tiger's milk, limo chili, sweet potato and red onions *

*Taquenos de Aji de Gallina - Wanton fritters filled with creamy chilly chicken and aji amarillo sauce *

*Black Kingfish Tiradito - Cobia King fish, kiwi, blood orange, yuzu tiger's milk*

*Causa Los Saicos - Crab, avocado, palm heart on a smooth cool potato*

*Lomo Saltado - Beef fillet, sliced, flame cooked with red onions, tomatoes and proper chips*

*Sakura Maru - Tiradito of thinly sliced salmon in nikkei tiger's milk made with satsumas, mirin, soy sauce and limo chili*

*Pollo en Panca - Chicken thighs in smoked panca chili, orange zest and rocoto pepper jam*

*Coctel El Tigre - Seabass, diver-caught scallop, tiger prawn, pisco, avocado, seabass tiger's milk and tomato*

*Coctel El Tigre *

*Pecado de Chocolate - Chocolate tart with aji panca and sea salt, physalis coulis and pecan ice cream*

Monday, May 5, 2014

Onde Onde - An Asian delicacy

It's been almost two month since my last post but here I am, back with a little Asian delicacy for you all!
I never really fantasized about Asian desserts (this might be my french side talking as well as my love for anything that comes out of a French Patisserie :) ) until a couple of months ago when I launched myself in a Singaporean cooking class with none other than one of the islands' best culinary mentor Ruqxana from Cookery Magic.
The menu consisted of homemade noodles, chili crab and Onde Onde. 
Onde Onde you might ask ???!!!!
I was very close to asking if we could change this mysterious sounding dessert but this would have been a huge mistake!!
Originating from the Peranakan* culture,  Onde Onde is a small sphere of Pandan aromatized glutinous rice flour dough containing Gula Melaka (palm sugar), boiled and rolled in shredded coconut. This is truly one of the most delicious and easy to make asian desserts ever!!

*Peranakan Cuisine: Fusion of Chinese, Malay and Indonesian, also known as Nonya Cuisine - A must try when visiting Singapore!

Step by step recipe:


3-5 pandan leaves
100g glutinous rice flour, sifted
Pinch of salt
½ cup grated coconut, mixed with a pinch of salt 
100g palm sugar, chopped

To make Pandan essence, blend about 1 cup of water and Pandan leaves together  

Strain the mixture 

Pour the strained Pandan essence into the glutinous rice flour and stir with a wooden spoon or a spatula until homogeneous and easy to shape, if the dough is too dry add a little essence, if it is too watery add a little more rice flour

Step 4:
Divide the dough into small spheres and with your thumb press the middle of the dough to form a cavity and place the chopped Gula Melaka (palm sugar) in it. Close the sphere so that the sugar does not leak out

Bring water to a boil and add a few Pandan leaves to it for flavoring, when boiling add your Onde Onde spheres, they are ready when they start floating 

Add a pinch of salt to the shredded coconut, strain the spheres and place into the coconut mixture. 

Et Voilà, bon appétit!!

- If you can, use freshly grated coconut
- Onde Onde are best served warm