Sunday, September 21, 2014

Homemade Chinese Egg Noodles



My family enjoy this type of Chinese Egg Noodles. They are thin, chewy, and springy without any addictive added. Only wheat flour, sea salt, duck eggs, and a bit of water. There's no kneading involved and all you need is a rolling pin to beat the dough until it's smooth and elastic. It's amazingly easy and what a difference it makes in taste. These egg noodles are great for making wonton noodles, simple ginger and scallions noodles, or top with of your favorite sauce.

Friday, September 19, 2014

Wednesday, September 17, 2014

Thai Green Curry With Chicken



This Green Curry With Chicken is a popular dish in Thai restaurant. It's spicy, luscious, aromatic, and slightly sweet with the coconut milk and palm sugar.

Sunday, September 14, 2014

Homemade Thai Green Curry Paste



Making curry paste from scratch is well worth the effort and time. You can always adjust the level of spiciness to suit you, and they taste better too. I prefer to make the curry paste in a mortar and pestle as this slowly releases the flavours and aroma. However, If you decide to use a food processor, then make sure to grind the roasted spices separately until you have a fine powder before adding to the rest of the ingredients.

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