Khao Soi – Egg Noodles in Rich Chicken Curry Sauce



From: The Kitchn

Makes 4 generous servings

4 tablespoons vegetable oil
6 garlic cloves, roughly chopped
2 shallot, chopped
4 tablespoons Thai red curry paste, depending on spice preference
4 tablespoons curry powder
2 cup coconut milk
1 cup low-sodium chicken broth or stock
4 boneless skinless chicken thighs, cut into bite-size pieces
2 teaspoon fish sauce
2 teaspoons sugar
fresh egg noodles (Wide, flat)

Thinly sliced shallots, fried
Roasted chopped peanuts
Lime wedges
Chopped green onion
Pickled asian mustard greens
Dried chilies
Fried egg noodles

Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds.

Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly.

Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan.

Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls.

Top with curry and the garnishes of your choice. Serve immediately.

Additional Notes
• You can substitute the chicken with other types of meat, tofu or vegetables.

• Sauce can be made one day ahead and refrigerated. Also freezes well. Reheat and serve with freshly-cooked noodles and garnishes.


Leek and Mushroom Quiche


Prep:40 mins
Cook:40 mins
Serves 8

2 sheets of frozen puff pastry
25g butter
4 garlic cloves, minced
4 leeks, sliced and washed
600g mushrooms, sliced
3 eggs
150ml double cream
50ml milk
70g swiss cheese, coarsely grated
70g vintage cheddar, corasely grated

Heat half the butter in a pan on medium heat and cook the leeks for 10 mins, stirring occasionally, until they soften. Transfer to a bowl.

Take the frozen pastry out to soften.

Turn up the heat to high and add the rest of the butter and garlic. When garlic is aromatic, add the mushrooms. Cook for 5 mins more, then transfer to a bowl.

Manipulate the pastry into a 22cm oiled pan.

Beat the eggs in a bowl, then gradually add the cream and milk. Add the leeks and mushroom after draining the excess liquid. Add half the swiss and cheddar cheese. Season, then tip the filling into the tart case.

Sprinkle with the rest of the cheese, then bake for around 30 mins until set and golden brown.

Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Other filling choices:
Mushroom and onion and tomato
+ ham

White Chocolate chunk and Macadamia Cookies


White Choc Chunk Macadamia CookiesFrom KitchenTreaty

(Cranberries also work with this)

Yield: about 36 cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


225g unsalted butter, room temperature
1 cup (packed) dark brown sugar
3/4 cup white sugar
2 large eggs
1 tablespoon vanilla extract
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg (optional)
220g white chocolate chunks (chopped)
1 cup (120g) coarsely chopped roasted salted macadamia nuts


1.Preheat oven to 180 degrees. Line cookie sheet with parchment paper.
2.In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
3.Add the brown sugar and sugar and continue beating on medium speed for about 2 minutes.
4.Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
5.In a medium bowl, sift together the flour, baking soda, salt, and nutmeg.
6.With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chunks and the macadamia nuts.
7.Scoop a generous tablespoonful of the dough and roll into a ball. Tear the ball in half, turn each half a quarter turn, and smoosh the dough back together with the torn side now at the top of the cookie. Gently shape so that the dough ball is taller than it is wide and place on cookie sheet about three inches apart.
8.Bake for about 10 minutes, until edges of cookie begin to turn golden brown. Remove from oven and let sit for 5 – 10 minutes on cookie sheet so the cookie can set. Carefully move to wire rack to cool completely.
9.Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.

Red cabbage and shallot coleslaw


Adapted from Smitten Kitchen
Who got it from: Green Onion Slaw – Bobby Flay

Make the dressing right when you need it, mix the veggies and dressing just before serving.

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles
2 tablespoons greek yoghurt
Salt and pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified.
Place cabbage and red onions in a bowl, add the dressing and stir until combined.
Season with salt and pepper to taste.



I have mixed feelings about bandaids.

They’re comforting. But..

They collect all kinds of strange and unappetising fluids in the fabric. Sticky residue will be left all over your skin. And then everything turns a dark, dirty colour.

People judge you because you’re clumsy enough to require one.

People judge you because you’re not manly enough to go without.

Good thing I’m not a man.