07/2026

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Krapow Khai Yat Sai - Thai Stuffed Chicken Omelette

Sunday, July 12, 2026

Krapow Khai Yat Sai is a flavorful, umami-rich Thai dish that combines two classic favorites: Krapow and Khai Yat Sai. Krapow is a spicy minced meat stirfry with garlic, chillies, fish sauce, oyster sauce, and a generous handful of Thai basil. Khai Yat Sai means stuffed omelette . The stirfried minced meat filling is placed in the center of the omelette , and the sides are neatly folded over to create a savory "package". If you don’t have Thai basil, use regular Italian basil or cilantro. I used minced chicken, but pork, beef or even crumbled tofu work fine too. Not a fan of omelette? No problem, just enjoy the stirfry with jasmine rice.

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Pesto Zucchini Roses

Friday, July 10, 2026

These zucchini roses are as easy to make as they are tasty! The puff pastry is cut into strips, layered with a homemade basil pesto, mozzarella cheese and zucchini slices, and rolled into a flower-like spirals. They are great as an appetizer or an afternoon tea snack. To prevent zucchini from making the pastry soggy, you need to draw out its excess moisture before baking. Line a large baking sheet with paper towels, arrange the zucchini slices on top in a single layer, sprinkle with salt, and let them sit for 15 minutes. The salt draws the moisture out of the zucchini, concentrating its flavour as well as preseasoning it. Dry them thoroughly before layering them with the pesto and the puff pastry. If you want to use frozen puff pastry from the store, thaw the puff pastry overnight in the refrigerator. These zucchini roses are best enjoyed fresh and warm. Store any leftover in the fridge for a couple of days.

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Rustic Yeast Carrot Bread

Wednesday, July 08, 2026

A rustic, moist yeasted loaf made with carrot purée, giving a beautiful orange hue and a fragrant, sweet background aroma. The natural sugar and starch in the carrot purée yield an incredibly tender, golden crumb with a lightly flaky crust, add subtle, natural sweetness and also extends the bread's shelf life, keeping it soft for several days. You could also add some chopped carrot tops or parsley and sunflower seeds or walnuts for more colour and crunch.

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Achiote Pork Belly with Pineapple Salsa

Monday, July 06, 2026

Achiote pork belly is a show-stopping meal for any occasion. Slow braised in Corona beer and an earthy, citrusy, and vibrant Mexican achiote paste. The meat is rich, melt-in-your-mouth and incredibly flavourful with flawless crunchy crackling. For best results, begin this recipe a day ahead to allow time for drying out the pork belly overnight in the fridge, to achieve the ultimate crackling experience.
Achiote is a a paste of ground annato, garlic, oregano, a blend of spices, optional chillies, and citrus juice or vinegar. It is an essential ingredient for this recipe, there is no substitute.
To carve the pork belly, turn it upside down—this makes cutting the crackling easier. There’s no need to thicken the sauce, but you can remove some fat and thicken it to make a gravy.

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Poulet Mafé - Senegalese Chicken & Peanut Stew

Saturday, July 04, 2026

Mafé or maafe, a peanut stew with just the right amount of heat, known throughout West Africa, originated in the Senegambia region. It features a rich, velvet-smooth gravy made from ground peanuts or unsweetened peanut butter and tomatoes, loaded with tender meat and/or vegetables, and served over rice or couscous. While lamb and beef provide a traditional, deeply flavourful broth, other variations like chicken, seafood and tofu pairs brilliantly with the sauce too. You can also make this with just root vegetables, like pumpkins, cassava, carrots, sweet potatoes, and turnips. Original recipe from Senegalese chef Pierre Thiam via Food & Wine calls for a mixture of root vegetables and cabbage, I just used cauliflowers to make it low-carb friendly. However, the stew is highly customizable, use other vegetables and protein you personally enjoy.

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Chicken au Poivre

Thursday, July 02, 2026

This playful and elegant take on French bistro classic steak au poivre features bone-in, skin-on chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. Cognac is a vital flavour component in au poivre to create a rich, complex, and velvety pan sauce. If you don’t want to use alcohol, just use more chicken broth with a splash of Worcestershire sauce instead. Crème fraîche and Dijon mustard add a lush creaminess and tang that temper the heat of the peppercorns. If crème fraîche isn’t at hand, use full fat sour cream or heavy cream and finish with a squeeze of lemon juice or splash of sherry vinegar.

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