revival

 

It’s been quite some time indeed, and it has really not been fair to have promised so much the last time and not have followed through (though, I am beginning to believe that this is some inherent commitment flaw I have hidden deep underneath all these layers).

Here are my thoughts on my lack of follow through:

I have recently become a severe YouTube addict with most of my subscriptions being make-up gurus and Kracie Poppin cooking demos but every now and then I come across a serious vlogger and I just think to myself - “You are so dedicated! I have a 3 year old blog with not enough hits to make a blip in the stratosphere!”. It got me thinking. When I started this blog, I was a discontent law student trying to live my real dream – writing and cooking – through this blog. I had all the time in the world to be nonchalant and unrealistic about giving up my degree to focus on my dream of being a creative type. I even almost had an opportunity to pick it up again after I finished my articles. But I didn’t.

Why? Well. Thing is that I actually, to some degree, wanted to follow the path and didn’t have the courage to take the leap. I’m not disappointed because I found a dream job as an editor with a major international legal publisher and I love my job and I love cooking and I really want to still own that food stall or beach side cafe and write all about it, but I also now want to do it in conjunction with my new job. I’ve also started writing for this insanely awesome online emerging arts magazine and it’s another satisfaction brought into my life. [CLICK HERE FOR DISPARATE ONLINE MAG!!!]

My point is that in between all of the above realisations and wedding planning and reading for Masters and saving and trying to be a normal human all at the same time, I have realised that the avoidance of this blog comes from a place of believing it to be me selling out and not living this in its entirety. Thing is, I’m not that discontent law student anymore and I started looking at this blog as the solace for a failure of fortune for my immature, dissatisfied self.

I think that that was wrong of me. The realisation that this can work in conjunction with the fortune happening right now in my life (knock on wood) was an important one and will hopefully breed more beautiful recipes and experiences now and in my new home in 7 months time.

Here’s to hoping!

I really want to dedicate a day a week to this blog because honestly, it really is something that is constantly at the back of my mind. I have pictures taken and posts planned but never get around to doing it. But more of a concerted effort must be made and energy must be expended because at the end of the day, I really do love this.

May

x

going green (curry)

 

After much craving, I made a really delish Thai green curry for lunch today. Although my favourite Asian cuisine is Japanese, Thai comes in at a close second. I am obsessed with the taste fish sauce brings to their dishes (much like Korean cuisine) and as a self-proclaimed chilli addict, there is nothing that feeds my soul (belly) like the kick of heat provided in their cuisine in general.

I used Bill Granger’s recipe for the green curry paste and it came out awesomely. By the way, Bill Granger is a seriously cool guy. Seriously cool like the cool light blue he rocks in his TV shows. Somehow I always look to his or Kylie Kwong’s recipes when I am in need of Asian food advice on the internet. You should check out their websites here and here respectively.

Here’s the recipe:

For the paste:

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp white peppercorns
• 1 tsp ground tumeric
• 1 tsp sea salt
• 2 tbsp chopped coriander root and stems
• 6 cloves of garlic, chopped
• 3cm ginger root, cleaned and chopped
• 4 green chillies (deseed them if you want less heat)
• 1 small onion
• 1 stalk lemon grass
• 2 tbsp sunflower oil

For the dish:

• 500g chicken breasts, cut into chunks
• the green curry paste
• 150 ml water
• 350ml coconut milk
• 1 tbsp lime juice
• 3 strips lime peel
• 2 tbsp fish sauce
• veggies of choice – I used green and red pepper, string beans and mushrooms

Method:

Toast the cumin, coriander and white peppercorns in a dry pan for a few minutes until fragrant then prepare all the paste ingredients and pop into a blender and blend until it forms paste.

In a wok (or wide saucepan), add a little oil and fry your paste on a high heat for about 3 minutes. Turn the heat to medium and add in your water, coconut milk and lime peel and simmer for about 5 minutes. Toss in your chicken and simmer for another 5 minutes.

The chicken should be pretty much cooked in those 5 minutes so when that’s done, add in your veggies, fish sauce and lime juice and simmer for 5 more minutes and it’s all done!

Garnish with chopped spring onion, red chilli and coriander, and serve with steamed rice.

Please try it and let me know how it went guys!

PS: I forgot to say - a great way to get your steamed rice extra fragrant once it’s cooked is to add mint, lime zest and a squeeze of lime juice to it, and it will take plain old steamed rice to another level.

May

xo