The Rice We Stole from the Cats

I wouldn't go as far as calling this one a 'wartime recipe.' But given the situations that we are all in right now, I couldn't help but hunker down, live, and eat simply. And this dish came right into mind when it comes to being prudent with your ingredients yet still having a mightly delicious, nutritious, and healthy meal.

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Phuket’s Moo Hong and Chaiya’s Salted Eggs | หมูฮ๊องภูเก็ตใส่ไข่เค็มไชยา

A classic stew that has proliferated throughout Thailand, Moo Palo or Khai Palo is something we can make and keep for days. It is a handy stew to have around because it gets better every time it is simmered to reheat. I am now making Phuket's famous 'Palo' which they call 'Moo Hong' with salted eggs from Chaiya district - the district known for their delicious salted eggs - in Surat Thani.

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A Very Naked Yum Som O (Thai Pomelo Salad) | ยำส้มโอแบบซิมเปิลตัน

ยำส้มโอแบบ naked 😋 ทำทานเองก็จะได้ยำส้มโอรสอ่อนๆ ถูกใจ มีความส้มโอเต็มๆ ไม่ถูกกลบด้วยน้ำพริกเผา บลาๆๆ แทนมะพร้าวคั่วคือวอลนัตอบค่ะ ทานกับชะพลูหลังบ้าน | My own riff on Yum Som-O that has nothing to mask the sweet and fragrant tastes of the main event. 😋

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Shanghai Noodles a la Scala Movie Theatre | ก๋วยเตี๋ยวเซี่ยงไฮ๊แบบสกาล่า

These Shanghai Noodles were a delicious and unique staple of the now-closed Scala Restaurant in Bangkok's Siam Square. It was our go-to favourite, even more so than their signature dishes. Now, since I am cooking from my memories a lot, I am so happy to report that I have managed to imitate the tastes of the dish closely to perfection.

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