Thyme for Grapefruit and Cranberries.

As promised in my last post, I’m here to share with you my recipe for these loaf cakes. Since I’d already used the zest of my one and only grapefruit in my Hazelnut Flour Brownies, I was left with just the pulp and juice.

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I’m not so keen on eating grapefruit as is, but I do enjoy its flavour in cakes and such. Without the zest, these loaf cakes weren’t so heavy on the bitter-sweet tanginess that grapefruits are so known for. This was a good thing as it allowed for the mint-like aroma of thyme to peek through, together with the sweetness of the cranberries.

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Grapefruit Cranberries and Thyme Loaf Cake (Makes 2 2″x6″ Loaves)

100g Butter
100g Sugar
2 Eggs
120g Grapefruit Juice (from 1 Grapefruit)
120g Milk
Vanilla Extract
160g Flour
35g Ground Almonds
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
60g Dried Cranberries, tossed lightly in some flour
4 Springs Thyme, Leaves only, Minced

  1. Preheat oven to 170 deg C and line two small baking tins.
  2. In a measuring jug, mix grapefruit juice, milk and vanilla together. Set aside.
  3. In a clean mixing bowl, add flour, ground almonds, baking powder, baking soda and salt together. Set aside.
  4. Cream butter with sugar until light and fluffy.
  5. Add eggs in one at a time, mixing thoroughly after each addition.
  6. Add dry ingredients and juice/milk mixture alternately, beginning and ending with dry ingredients.
  7. Once dry ingredients have been incorporated, gently fold in minced thyme leaves and 45g of cranberries.
  8. Pour mixture into prepared tins and top with remaining cranberries.
  9. Bake for 35-40min or until golden brown and a skewer inserted comes out clean.

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I found the sharpness of the herb refreshing against the mellow fruitiness from the citrus fruit, while the cranberries provided little bursts of sweet that I much welcomed. Overall, these loaf cakes were hardly the heavy pound cakes one often thinks of with respect to butter cakes. These had a delicate crumb that were light and fluffy, yet with enough body to leave you feeling satiated after a hearty slice – And I assure you, you will want that hearty slice! Or two.

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Grapefruit Chocolate Chunk Hazelnut Flour Brownies.

Just a few shots of a recent private order that I had involving a Lemon Thyme Genoise Sponge Cake with Honey Mascarpone Cream. As a result, I found myself with quite a lot of Thyme on my hands (hur hur) with which I ended up using in cake and dinner.

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I also spied Grapefruit going at $0.90 at the Supermarket. I don’t usually buy grapefruit but I had this idea to bake up some hazelnut flour brownies and decided that some grapefruit zest might go well together. This meant that I had grapefruit juice which went together into the cake with Thyme. Excited yet? Recipe for said cake will be up soon!!

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But first, BROWNIES!

I spent some time trying to work myself towards a recipe for Hazelnut Flour Brownies that I could squidge into a tight hug – purely out of love of course… Before devouring them!

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I played around with a Banana Swirled Brownie but didn’t like that the nuttiness was overshadowed by the use of coconut flour. I also tried a Pumpkin Swirled one but fount it too dry and heavy.

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Finally, I decided to stick to pure chocolate brownies, upping the luxe factor with chocolate chunks and toasted hazelnuts. Some grapefruit zest to give it a lift and voila!

The toasty hazelnuts were further highlighted by the use of hazelnut flour and 85% dark chocolate that I used. I didn’t add much maple syrup to the batter as I prefer to taste the bitterness of the chocolate.

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I remember years back when a friend asked me to try some 90% dark chocolate. I did and thought it tasted like chalk. Fast forward to today and my appreciation for dark chocolate has certainly increased. While I didn’t go for 90% this time, I went for 85% and it definitely served me will in hitting that bitter-sweet spot I was going for.

Of course, if you prefer your chocolates with a lower percentage of cocoa, go for it! If you go for milk chocolate though, you might want to lessen the amount of maple syrup used to about 120g.

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Grapefruit Chocolate Chunk Hazelnut Flour Brownies (8″x8″ Square)

115g Butter
160g Chocolate, Divided into 115g and 50g (I used 85% Dark Chocolate)

75g Hazelnut Flour
15g Cocoa Powder
1/4 tsp Salt
1/2 tsp Baking Powder
150g Maple Syrup
3 Eggs
Vanilla Extract
1 Grapefruit, Zested
50g Toasted Hazelnuts, Roughly Chopped

  1. Preheat oven to 170deg C and line an 8″x8″ Baking tin.
  2. Melt Butter with 115g Dark Chocolate over a bain marie.
  3. In a separate bowl, beat eggs, vanilla, grapefruit zest and maple syrup together to combine.
  4. While whisking the eggs mixture together, slowly stream the chocolate mixture in to mix.
  5. Add hazelnut flour, cocoa powder, salt and baking powder and mix until just incorporated.
  6. Fold in 40g of toasted chopped hazelnuts and pour the batter into prepared tin.
  7. Top with remaining chocolate and hazelnuts. Bake for 22-25min until just set.
  8. Allow to cool before slicing.

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I loved how these brownies contain almost all healthful ingredients while refusing to compromise on taste. It’s got that beautiful crunch from the nuts and the fudginess from the chocolate. It has a wonderfully moist crumb and the bitterness from the dark chocolate is balanced perfectly with the sweet tanginess that the fragrant grapefruit zest lends to every bite.

I didn’t set out intending for these to be Paleo or Gluten-Free, but since they happen to be just that, it’s a bonus for those subscribing to a Paleo and/or Gluten-Free lifestyle. Whatever the case, they’re just pure yum and everyone ought to be making some of these now!

Pat-A-Cake.

I’ve been spending the bulk of this year trying to maintain this blog and run new recipes every alternate day apart from when I’m off travelling. I enjoy playing around with ingredients and trying to pair off different flavours together to see if they work. The last few weeks have been hectic though, which means that I’ve been spending quite a bit of time baking cakes for private orders, and unfortunately, I’ve not been able to ‘play‘ as much.

One thing that I try to do these days however, is bake an extra cake on the side whenever I’m baking for an order. This, so that I can use the extra one, which I tend to make as small as my smallest cake tin i.e. 4.5″, to experiment different forms of decoration or cake designs on. I have to give Flo credit on this brilliant idea and while it does mean a little more cost on my part in using slightly more ingredients, I’m able to work on different ideas that I’m keen to try. Usually, whatever the end result, I’ll pass the cake on to my parents who have the social lives of butterflies and always manage to find good homes for them.

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So this was one of the cakes I had the pleasure to make this week. It was a Lychee Sponge Cake with Passionfruit Curd, and frosted with Vanilla Buttercream. I always use Italian Meringue Buttercream because it’s a lot more stable and a lot lighter in texture. It’s may be more tedious to make but the end result, I feel, is worth it!

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Did some of that drippy thing and topped the cake with fresh berries before it was whisked away for a birthday celebration!

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So with the ‘extra‘ cake I had, I decided to do something that I’ve been wanting to try for a while now. I’ve seen some gorgeous painted cakes on Instagram recently and decided to have a go at it. I scanned through some painted buttercream cakes and thought I’d try my hand at painting something that didn’t look too difficult, and didn’t require too many different colours.

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It wasn’t the easiest thing to do really. Let’s just say that some cake artists make it look a snap to slap paint onto a cake and have it look pretty. Me? Just for this, I toiled away and had edible paint all over my fingers and¬†my face by the time I was done. I’d put so much effort in I was practically breaking out in sweat once I’d deemed the cake complete.

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It’s by no means perfect and there’s definitely room for improvement but overall, I have to admit that I’m pretty darn chuffed with myself! I’d love to be able to practice further with a variation of flowers/patterns and colours, and perhaps learn a bit more on the perfect viscosity of paint to use. For now though, I’ll just revel in this little bubble of joy I’m sitting in having challenged myself to something new.

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So this is one of the things aside from cake orders that has been filling my time. I promise I’ll be sharing lots of sweet recipes, and the odd savoury one, in due time. Also, if you have an ideas on flavour combinations that you think sound interesting (and consist of not-too-difficult to find ingredients), let me know and I’ll be game to try! ūüôā

Paleo Nutella Brownies.

My boyfriend, Florian, is a HUGE Nutella fan. Most weekday mornings, he’ll have a good breakfast of yoghurt with fruits, oats and nuts but come the weekends, he loves treating himself to toast slathered with a layer of Nutella. Some occasions he opts of a slice with Peanut Butter, otherwise, it’s always Nutella on both.

We got down to the remnants of Nutella at the base of the jar before deeming it too thick and dry to spread smoothly onto toast. So onto a new jar we went on to while I cracked my brain on how not to waste the last of the spread.

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This recipe for Nutella brownies using hazelnut flour might just be a new found edible love of mine. Just as the world’s decided that Unicorns are love.

So before I spread the Rennetan Household’s love for Nutella and chocolate and brownies with you, here’s me spreading some Unicorn love first!

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A friend of mine, Eunice, who’s now residing in Bali, requested for me to make her a Unicorn Cake for her birthday late last week. We’d not seen each other in about 12 years now, so it was a wonderful surprise to have her get in touch with me, and even more so a delicious pleasure to bake her her cake.

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She went for my most popular flavour – Earl Grey Lavender Sponge with Vanilla Buttercream. A classic coupling of flavours that never fails to delight the palate!

I wasn’t able to make the delivery but we did catch up over the weekend and it was as though we were back at school, once again filled with so many things to say to each other that the 2 hours we spent over coffee was much to little before we had to part.

It looks like 2017 has been a year of reunions with old friends for me and it’s been amazing. Before each meeting, I get a little jittery wondering whether we’ll be able to reconnect like the old days but every single time, I’m blown away by how much MORE we’re able to relate to each other. Just like these Brownies with Salted Caramel Sauce – two separate things that are already awesome on their own, but when put together, Ka-POW! ¬†

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Hazelnut flour might now be my favourite ingredient in baking. Sadly, it’s so expensive so I’m always reluctant to use it. I keep having to remind myself that if I don’t, it’s going to go rancid quickly especially in our heat and humidity, and then I’ll have to throw it away which will be a total, utter waste!

The way the ground hazelnuts accentuated the flavour of the Nutella was simply the most perfect marriage made in Brownie heaven. The brownie turned out rich in chocolate flavour from the cocoa and remained ever so moist. With the salty caramel, it was the height of indulgence, especially when all of it is warmed up and eaten. Mmmm…

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Nutella Hazelnut Flour Brownies (Yields 6 mini¬†lakelets or 7×7″ Square)

56g Hazelnut Flour
25g Cocoa Powder
105g Nutella
90g Brown Sugar
2 Eggs
Vanilla Extract

Salted Caramel Sauce:
100g Sugar
Water
100g Cream
40g Butter
8g Salt, or more to taste

For the brownie:

  1. Preheat oven to 170deg C and line a 7×7″ cake tin.
  2. In a clean bowl, combine hazelnut flour, cocoa powder and sugar together. Make a well in the middle.
  3. Place Nutella, vanilla extract and eggs into the well of the dry ingredients, and slowly whisk to blend. 
  4. Once all the ingredients are incorporated, pipe batter into cakelet moulds or pour into prepared tin.
  5. Bake for 10-15min (for cakelets) or 18-22min (for square tin), until just set. Allow to cool before moving from moulds or tin. 

For the Salted Caramel Sauce:

  1. Place sugar into a saucepan and put enough water just to cover the sugar. 
  2. Place on low to medium heat until sugar dissolves. Once it turns a deep amber, remove from heat and add cream into the sugar in 3 additions, stirring well after each addition. 
  3. Add butter and salt into the mixture, stirring gently until all the butter is incorporated. 
  4. Pour mixture into a clean jar/bowl, cover directly with clingfilm and cool enough to use. 

This is the same sauce I use when filling muffins or to drizzle on top of cakes. I prefer making my own from scratch instead of buying from stores or caramelising condensed milk simply because this recipe’s really quick to make and you can adjust how salty (or not) you want your sauce to be.

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Flo loved the brownies, since you know, NUTELLA! The salted caramel sauce is quite rich though so a little does go a long way. I didn’t really plan on making these Gluten-Free or Paleo or whatever but honestly, I think hazelnut flour is the way to go where Nutella and Chocolate is concerned. Now, if only it weren’t quite so stressful on my purse…

YamiSoba.

As you can probably already tell, most of my time in the kitchen is spent on baking up the sweet stuff. A few times a week, I crack my brain trying to think of what I can make for Flo that he’ll enjoy, but that’s also a little bit healthier. So last week, I decided to go Japanese, mainly because I had most of the ingredients already which is always a good thing when thinking of what to cook!

I managed to have more than enough to make extra for Mum and Dad. Mum’s a Yakisoba fan and more often than not, loves to order a plate of Yakisoba (if not Oyako-don) whenever we go out for Japanese at ‘our usual’. It was the perfect arrangement then, that the next day, I was going to meet Mum in the afternoon so I quickly made a fresh batch first thing in the morning so they could have it fresh…ish.

I tried to be good with my pictures but it’s no easy feat taking photos while cooking at the same time – not safe! But I did manage a picture of my mise-en-place. Before you begin, julienne your carrots, slice your onions, mushrooms and cabbage, cut up your piece of chicken breast, and mix up your marinade. Ideally, if using fresh yakisoba noodles, keep it out so that it comes to room temperature. The noodles will be looser and better for cooking. Alternatively, run some hot water quickly through it and you should be good to go.

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From mise-en-place….

To freshly cooked Yakisoba!!

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One of the most satisfying feeling that comes from cooking is knowing that you’re feeding your loved ones with fresh, good food. You can adjust the amount of oil and salt content that goes into dinner, and the added love and care makes it tastes so much the better. I enjoy trying out new recipes and creating variety at meal times because I know just how hard Flo works and there’s nothing better than coming home to a warm, home cooked meal.

With this plate of yakisoba, I had my ingredients prepared and it took all of 15min to have it from raw ingredients, to steaming up in front of Flo. So essentially, as soon as Flo reached home, I gave him his welcome home kiss and went into the kitchen while he went to change into something more comfortable. Once he was out of our bedroom, I was just about done! No sweat! Well.. maybe just a little but more from the heat from the stove than from any physical exertion.

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Yakisoba (Serves 1-2)

100g Chicken Breast, sliced

1/2 Onion, preferably white but I only had red.
1/2 Carrot, julienned
4 Fresh Shiitake Mushrooms, sliced
2 Leaves Cabbage, Sliced
Black Pepper
1 pkt Fresh Yakisoba Noodles (approx 170g)

Sauce:
1 tsp Honey or Sugar
1 tsp Soy Sauce
2 tsp Oyster Sauce
2 tsp Tomato Sauce
2 Tbs Worcestershire Sauce

  1. Mix ingredients for sauce together and set aside.
  2. Heat oil in a skillet. Once smoking hot, add in chicken breasts to brown and cook through. Remove and set aside.
  3. Lower heat and fry onions and carrots until softened. This may take about 3-5min. 
  4. Add in cabbage and cook until wilted.
  5. Add mushrooms to cook for a minute before adding the chicken back into the pan.
  6. Season with black pepper. 
  7. Now, add in the noodles and the sauce. Toss everything together until well mixed and heated through. 
  8. Serve with pickled ginger and shredded seaweed if desired. I didn’t have either so I garnished with hot pickled ginger which didn’t quuuuite go together but I tried.

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Flo gave me his two thumbs up for this dinner, as did Mum and Dad the day after. Looks like I’ll be making more Yakisoba in good time! Also, I have a tiny confession to make – for some reason, I just couldn’t find our bottle of tomato sauce (and obviously I only caught sight of it right in front of my nose AFTER I needed it) so I contemplated nicking some from McDonald’s. Thing is, I never eat at MacD’s so I knew I’d feel guilty about it. In the end, I decided to make do with the Currywurst Ketchup that we have. It did the trick anyhow and probably amped up the umami factor of this dish.

So yes, I lied in my recipe, it’s currywurst ketchup I used, not tomato ketchup. Same same but different. Use whatever you have at hand and improvise if you have some ingredients missing – that’s what I usually do, and who knows? You might end up with a result far better than you expected!

Doubly Awesome Balsamic Strawberry Jam.

I had a punnet of strawberries that I’d put right at the bottom shelf of my fridge, nearly forgetting all about it. When I say nearly, I mean I actually did. And when I found them, they were screaming to be used stat. I’ve always been interested in the idea of mixing the flavours of strawberries with balsamic vinegar, and thought what better time to do that than now!

My version of strawberry jam is really more of a sauce than a jam, although I call it a jam because I wanted to use it as such in my updated rendition of the classic Victoria Sponge. All I did was I pureed 250g of fresh strawberries and poured it into a saucepan along with a tablespoon of balsamic vinegar. I cooked it until it’d reduced to about half of what it was, before removing it from the heat and adding another tablespoon of balsamic vinegar to finish. I know that some people prefer adding a tablespoon of sugar into the mixture at the beginning to dissolve into the puree but I decided that these strawberries didn’t need the extra sweetness.

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Balsamic Strawberry Jam

250g Strawberries
2 Tbsp Balsamic Vinegar
1 Tbsp Sugar (Optional)

  1. Puree strawberries and pour into saucepan. Add in 1 tbsp balsamic vinegar and sugar if using. Cook on low heat until reduced to half. 
  2. Remove pan from heat and stir in 1 tbsp of balsamic vinegar. 
  3. Pour into clean bowl/jar and cover directly over with cling wrap. Chill until cool enough to use.

I made a simple Rosemary Vanilla Bean Sponge Cake and sandwiched some Mango Buttercream along with the Balsamic Strawberry Jam in between the two layers. Then topped with more Buttercream and Jam.

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A simple meeting between Victoria and Cake Kingdom’s Bad Boy, and this Sassy Princess was born – Punchy Balsamic Strawberry Jam balancing its acidity with the creamy sweetness of Mango Buttercream and the piney fragrance of the Rosemary.

With a little more jam left over, I decided to make some Basil Rye Brownies and (attempt to) swirl some of the jam on top. Interestingly, they swirled themselves into oblivion post-baking. I assume in part because the jam also had more of a ‘coulis‘ viscosity to it. Still, it was present in flavour even against the rich chocolatey brownie.

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Basil Rye Brownies with Balsamic Strawberry Jam (Makes 1 8×8″ Square)

170g Butter, Melted
260g Brown Sugar
30g Water
2 Eggs

120g Rye Flour
100g Cocoa Powder
1 tsp Baking Powder

1 Bunch Basil, Finely Chopped

Balsamic Strawberry Jam
15g Pumpkin Seeds to sprinkle on top (optional)

  1. Preheat oven to 170deg C and line and 8×8″ baking tin.
  2. In a clean mixing bowl, whisk together butter, sugar, water and eggs. 
  3. Add dry ingredients as well as the finely chopped basil into the wet mixture and mix until just incorporated. 
  4. Pour batter into prepared tin and pour some balsamic strawberry jam around the top and spread. The batter will be quite thick so the swirly thing won’t quite happen.
  5. Top with pumpkin seeds if using РI love how the green pops. 
  6. Bake for 20-25 min until set. Allow to cool before slicing. 

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This recipe for brownies is actually my usual go-to recipe for my most basic, fudgy brownies simply because it’s so easy to make. It only involves one bowl and doesn’t involve melting chocolate. I boosted up their nutrition factor by subbing out plain flour for rye (and reducing the amount a little) as well as using brown sugar instead of caster in a lesser quantity.

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Somehow, everything combined to make mouthful after mouthful of deliciousness – Brownies on steroids some might say. Each bite was bursting with flavour – the sweet, peppery Basil held its own against the rich, bitterness of the Cocoa, while the tartness from the Balsamic Strawberries rounded everything off beautifully.

I didn’t expect the boldness of my star ingredients to harmonise as well as they did, but they far exceeded my expectations and in doing so, I believe, deserve to be shared with the baking world!

Date Nights and Cook Ins.

Last weekend, Flo and I decided to make a date of both our Saturday and Sunday evenings. I got to pick my restaurant of choice on Saturday, while he, Sunday.

Since we were planning on watching The Hitman’s Bodyguard – which was pretty good by the way, especially with Samuel L. Jackson although I’m not quite as keen on Ryan Reynolds but the movie worked anyway and I’m going on aren’t I? And digressing so back to the point. Since we were planning on watching The Hitman’s Bodyguard around Somerset, I chose for us to have dinner at Real Food, Orchard Central.

My last visit to Real Food was about 2 years ago back at their Clarke Quay outlet, and prior to that was 4 years back when this current outlet was still located along Killiney Road. They serve vegetarian grub and while delicious, I remember that it was rather on the pricey side. This time around, it was still as good as I recall, but also still not so gentle on the wallet for their portions. It was enough for me but let’s just say that there was still room in Flo’s belly to empty his entire box of popcorn into after.

One of the dishes I ordered both times I was there and once again, ordered this time around was their Stuffed Portobello.

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Melty cheese and mushrooms. What can I say? This marriage can never go wrong and the chopped vegetables beneath the blanket of cheese brought texture along to the dish. I wasn’t so hot on the cold potato salad on the side but Flo enjoyed it.

We also had a portion of Steamed Dumplings which were better than I remembered them to be. These little pouches were probably my favourite dish of the evening.

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There were generously filled with a myriad of different, finely chopped vegetables, and had just a little sesame oil drizzled over after steaming to make them that extra bit more fragrant.

The last dish took a little longer to arrive. We had Stuffed Peppers on a bed of salad. I expected the peppers to at least be pepper halves but we were served two quarters.

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This dish didn’t quite do it for me. The stuffing and the capsicums didn’t really mesh well together flavour wise but separately, they were good. Personally, I would have appreciated the stuffing without it being stuffed into the pepper although yes, I know that would totally defeat the purpose of having ‘stuffed peppers’.

All that being said, I’d definitely, definitely return for them dumplings!!

Sunday dinner was Flo’s pick. We went to Smokey’s which is situated about a 15min walk away from our place. He’d been before. I hadn’t. Being called Smokey’s I assume smoked meats are their specialty but heavy meats aren’t my thing so Salmon it was.

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Grilled salmon with double Salad. I flipped the salmon over and JOY! The skin was perfectly crisp and oh-so-yummy! Salmon skin is probably the only favourite food I eat first. Usually I save the best for last but in our humidity, I tend to fear the skin turning flaccid by the time I get to it so when I get crispy skin, that’s the first thing that goes into my mouth. I find it weird that Flo finds it weird eating salmon skin. He insists that no one in Europe eats fish skin. I refuse to believe it because it’s ALL over Masterchef! I understand not eating flaccid, soggy skin, but when done right… UMAMI!

I’m usually a little hesitant about ordering salmon when I’m out, unless it’s salmon sashimi, because most kitchens tend to overcook them. I actually like mine slightly pink and raw in the middle and while this was cooked through, it was only just, which meant that I had a piece of salmon that was still juicy and flavourful. Two thumbs up for Smokey’s salmon.

Flo went for the Smoked Beef Brisket with Coleslaw and Hand-cut Fries.

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I tried a bit of the beef and while really not my kind of thing, it was tender and tore apart easily with a slight  prod of the fork. Needless to say, my dear boyfriend polished it off before exclaiming about how full he was.

I enjoy trying new places to eat with Flo, just as much as I also enjoy experimenting with cooking in the kitchen. I know that Flo holds Thai food in high regard so even though I usually prefer to cook European/Western food because y’know, I can chuck most things into the oven and forget about them until the timer goes off, I decided that he deserved a little something special the other evening.

Of course, I’ve never really made Pad Krapow Gai – Stir-fried Chicken with Basil before but I’m familiar with the taste having used to live in Bangkok and have an awesome helper who cooked this dish with flair and punch. She would make it with minced pork but I decided to take the healthier route and use chicken breast instead.

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Unfortunately, I also had to improvise a little since I wasn’t able to find Thai basil at any of the supermarkets around our place so I made do with Sweet basil WHICH I know doesn’t have the same kick to it but beggars can’t be choosers!

This was a cinch to make although given the more authentic ingredients, I’m sure I would have been able to make it taste even better. It might be possible that Flo was just hungry that evening but he lapped it all up even with the three bird’s eye chilli I generously put in. It was two too many but it ain’t Thai if it ain’t spicy!

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If you’d like to try Nat’s version of Pad Krapow Gai, simply heat a drizzle of oil into a skillet until hot, then throw in one or two sliced bird’s eye chilli, as much minced garlic as you want and half a shallot (sliced). The fumes might get to you but hang in there!

Once the onions are cooked through, add in your cut chicken breast chunks. You want them cooked through before you add in the sauce – 1 tsp honey, 1 tbsp soy sauce, 1/2 tbsp fish sauce (this is for one portion). Your pan should be on high heat so once the sauce evaporates, you may deglaze it with just a tiny splash of water before you add in your heaping bunch of basil. Once wilted, turn off the heat and serve it with rice!

Pad Krapow Gai (Serves 1)

1 Bird’s Eye Chilli, sliced (deseeded if you like)
3 cloves Garlic, Minced
1/2 Shallot, Sliced

120g Chicken Breast, cut into chunks

Sauce:
1 tsp Honey or sugar
1 Tbsp Soy Sauce
1/2 Tbsp Fish Sauce

1 Tbsp Water
Bunch of Fresh Basil, preferably Thai

  1. Mix ingredients for sauce together
  2. Heat oil in pan on high heat and add in chilli, garlic and shallots until shallots have softened. 
  3. Add chicken and cook through.
  4. Add in sauce and stir through.
  5. Add water to deglaze before adding basil into the pan to wilt. 
  6. Turn off heat and serve hot with plain rice and a runny egg on top if you like!

They say Thailand is the Land of Smiles. Try this and you’ll definitely be smiling. Maybe not so much the next morning when you visit the toilet but eat now, regret later because this is so damn good!