I love Thai flavours. The sweet, sour and spicy of Thai dishes are always so perfectly balanced. With such hot and humid weather these days in Hong Kong, I thought a Thai style salad would be pretty perfect as a light lunch or supper.
One of the key things in Thai salads is that they usually use herbs as their salad leaves, mainly Thai basil and fresh mint. They would have one main vegetable, such as the green papaya, plus the various fresh herbs to make the salad even more vibrant and refreshing.
Here’s my Thai-style salad. Of course, feel free to mix and match the herbs and vegs to your liking. Continue reading
I love all the colourful fruits and vegs available in the summer for me to mix and match them in my recipes. It makes grocery shopping so much happier and more enjoyable. Picnics and barbecues always come to mind. And although fried chicken, grilled meats, potato salads are usually the stars of these gatherings, I love to make a few refreshing sides to go alongside these heavier and indulgent dishes.
So …. making good use of a summer fruit, here is the recipe for my refreshing. Continue reading
Vinegars are great for salad dressings and sauces. With so many choices out there, how do we know which ones to use and which ones are the most versatile? I love having a few bottles of different vinegars in my pantry so that I can make any kind of salad dressings for lunch or dinner. Aside from salad dressings, vinegars are also great to add a depth of flavour to your marinades, stews, soups and sauces.
Here are five most common cooking vinegars: