Chef at Large

We a woke to sunshine and I wore my summer clothes.  We had breakfast of fried eggs and mushrooms on  toasted sunflower bread, it was lovely.  French eggs all seem to have very yellow yolks and they are always delicious.  We read a little in the sunshine but soon had to have a little snooze…
We [...]

I’ve been seeing advertisements for Maggi Cuppa Mania for some time now and since instant noodles constitute my sole source of nourishment (whatever thats worth) at times, I thought of trying it out yesterday.
I normally purchase Top Ramen noodles or perhaps some of these Thai or Malaysian noodles. Have you tried those BTW? They come [...]

Wok and Talk is a part of the Spoon Food Court, in the Great India Place, NOIDA. Just like any other food court, you can take in the many aromas wafting around the place, the hubbub of many people talking at once and the occasional loud crash of a strike at the bowling alley ahead.
The [...]

This is a quick recipe for thai green curry. Light, spicy, delicious and easy to make, this curry is ideal for cold winter evenings. This recipe uses Mae Ploy green curry paste. While there are many others on the market, I believe this one has the most authentic flavor. If you like these curries, don’t [...]

This amazingly simple soup is nutritious and you can make it even more so by adding more vegetables. The base of the flavor is in the two key ingredients - galangal and lemon grass. Based on coconut milk, it can be a full meal in itself - just add noodles or serve on a bed [...]

350 gm Fish Fillet
300 gm Button Mushrooms
50 gm Thai Red Curry Paste [or to taste]
Handful of egg noodles
One potato, peeled and finely chopped
Coriander
Fish Sauce
1 Egg
Fresh coriander
1 Lemon
Dry red chillies

Needed to make a quick dinner and found the following in the Kitchen:
and thought perhaps soup might be a good choice for dinner. So:

Separate the stalks from [...]

You’ll need:

A fillet of firm fish about 1lb
Thai Sweet Chilli Sauce
Garlic Salt
Japanese Rice Vinegar
Sesame Oil

Mix the sweet chilli sauce, vinegar and oil. Cover one side of the fish with the sauce mixture. Sprinkle with the salt. Rub well. Flip the fillet. Rub the other side similarly. Marinate for a couple of hours in the refrigerator. [...]