Tag: Chicken

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Authentic Thai coconut soup with chicken “Tom Kha Gai”

authentic Thai coconut soup

This post is long overdue. I made this dish during the Thai cooking class I took in Koh Samui early last year. And after I decided to start posting on my blog again, I planned on sharing the recipe I got from my cooking instructor Jul…which I soon realized that had gone missing! I misplace a lot of things, but recipe isn’t one them. Long story short, it had been a frustrating couple of months but as you can see now, I found it in the end 😊. Continue reading Authentic Thai coconut soup with chicken “Tom Kha Gai”

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Coconut miso chicken breasts with toasted sesame seeds

To be honest, I used to hate chicken breast. I just could not understand why anyone would ever eat that tasteless dry meat. I am a huge fan of fatty and flavorful cuts of meat like pork belly, rib eye and duck breast (with skin on of course), so the idea of having chicken breast as main protein in my meal seemed too boring. It was only last year when I started to care more about eating healthy that I decided to give a go with chicken breast. I had tried as many cooking techniques as I could find for months, but perfectly cooked juicy chicken breast I wanted seemed almost unachievable. Continue reading Coconut miso chicken breasts with toasted sesame seeds

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Soybean paste chicken with rice and broccolis

I had the most amazing holiday in New Zealand earlier this month, and thanks to all the delicious meals I had there, I came home feeling like a big balloon :-(. In order to prepare myself for even more rich and festive meals ahead this month (don’t you just love December? ;-)) I decided to take a little break from indulging too much and trying to eat healthy whenever I can. Naturally my mind goes straight to Asian, especially Korean ingredients that I’m familiar with when I plan a healthy meal. And the fermented soybean paste (Doen Jang) is probably the heart and soul of ‘wellbeing food’ in Korea. Continue reading Soybean paste chicken with rice and broccolis

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Spicy chicken and Kimchi quesadilla with avocado mash

Ever since the success of Korean American chef Roy Choi’s ‘Kogi BBQ taco truck’, Korean and Mexican fusion has been huge. It really is a genius combination of flavors that totally make sense. Both cuisines are saucy, hearty and down to earth. And they are very hot and spicy relying heavily on chilis. Somehow when all those strong flavors get mixed together magic happens and everything becomes even more fiery and tasty. Although I have to say, putting cheese on food in Korea started way before ‘Kogi truck’. Cheese in instant noodle soup, BBQ chicken, rice cake, omelette, Kimbap (Korean sushi roll) and Kimchi fried rice…you name it, we’ve had it as long as I remember. What can I say we are just obsessed with stinky fermented food :-). Continue reading Spicy chicken and Kimchi quesadilla with avocado mash

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Moroccan spiced chicken stew and bulgur wheat

This recipe was inspired by ‘Chicken Tagine’ that I made during a cooking class in Marrakech. This dish has all the spices, which will give you wonderful Moroccan flavors and aromas but doesn’t require a tagine or a diffuser often needed at home to make traditional Chicken Tagine. And instead of cous cous, I like to serve it with healthier and nuttier option of ‘bulgur wheat’. Continue reading Moroccan spiced chicken stew and bulgur wheat