New Relationships; New Culinary Adventures

It's been a long time since I last posted! As with life and many other hobbies, it is difficult to upkeep cooking/baking on a regular basis. I have resorted to doing it in spurts, baking when I have a good free weekend, cooking when I have friends over. 

I have just submitted my honours thesis a few weeks ago - a landmark achievement in the whole of my academic life! In two months, I will officially be graduating and... off to reality I go. 

In the meantime, I endeavour to fill this blog with more cooking adventures and experiments. I will be in Vancouver for a month, and I will be whipping up some local dishes for friends there! Watch this space! 

Also - I recently got happily attached. I am very pleased to have a new guinea pig to test my food on, and of course, he's a more-than-willing participant :) 

Although this is meant to just be a simple update post, I do want to share some of the things I've been doing! My sister and I recently whipped up a thai meal - Kao Pad Kra Pow (Fried minced/pork with Holy Basil and Rice), Tom Yam Soup, a Fried Chicken Salad and Baked Salmon in Lime-Coconut Cream sauce. I cooked the Salmon and the Salad, and took the recipe from SheSimmers for the Salmon. For the Salad - it's a rip-off from a roadside stall I saw in Thailand in December. The recipe is simple, and below:

Fried Chicken Salad Thai-style

Kentucy Fried Chicken Salad, Freshly cooked and chopped into cubes (2 Pieces) - if you are feeling hardworking, you can also make your own! 

1 Tbsp of Thai Chilli Flakes

1 Tbsp of Thai Rice Powder

½ Tsp of Sugar (or more, to your liking) 

1 ½ Tbsp of Lime Juice 

A squirt of Thai Fish Sauce 

1 Carrot, Shredded (or more if you like)

Spring Onions (Chopped) 

Step 1: Mix the spices (chilli, rice powder, sugar) together, and add the sauces (juice and fish sauce). Mix well. 

Step 2: Add in the chopped chickens and mix well. Make sure all the pieces are nicely coated in the spice sauce! 

Step 3: Add in the shredded carrots. It's very important to add the carrot last as when added too early, it soaks up the fish sauce and lime juice, making the carrots soggy. The taste does not change, but it certainly makes it look a lot less appealing. 

Step 4: Add in the spring onions for decoration, toss well and serve!