As Tantalising as They Look

There is never a pressure for me to hand over a fistful of recipes and until occasion does arise that calls for one I shall rather in the meantime remain disinclined and impromptu in doing so.It is not what 'Mummy has taught Me' how to cook recipe here but it was rather more the result of what I managed to create to amuse myself during my childhood where toys were scarce and expensive. I remembered vividly when I was six I use to raid our chicken pen for eggs and with a box of matches stealthily went into the Malayan rubber land of ours and cracked all the hard gotten eggs in a disused pot ware and cooked them up with dirt, twigs and dry grass. Smoke bellowing out from my garden's hideout meantime and I still wonder what all the pandemonium was about what with my sisters giving me all the serious reprehension and my old mum going all haywire. I still wonder what all the fuss was about. Didn't I get a good old belting that day fancy me mixing good whole weeks ration of family eggs with dirt.

You thought I would never come up with a gallery don't you! Well! See what I have in store for you. And there is yet more to come that is provided this wretched ramshackle template didn't give up its old life on me.The Thai fried rice above is pretty obvious enough.Its like a kid with his bloc or a graphic designer not to forget his dots and pixel except that this is in spice and herbs and rice. Enough said this dish has to be viewed as a contemporary art in itself. I think it would be hard even if someone wants to imitate or copy it.

Seafood chilli cooked in sambal sauce ginger and red wine has always been popular with our customers. Originating from the Malay fishing villages and street stalls nowadays this dish is as popular as ever as they crept into the country's 5stars hotel menu. In Malaysia it is squid octopus, ham cockles, fresh fish, prawns. In Tasmania I make do with local mussels, oyster and tasmanian scallops. But for those purists who seek pleasurable taste sensation out of no bounds they may find solace in out of season pricey local cray meat .

This is indeed a red hot affair. The fish dish I mean pumped with fiery ginger, tomato puree, garlic, ground red chilli, red paprika, tumeric and red wine but not to forget the essential sambal oelek. Sauce is thickened from cornflour when mixed with water. Use good quality fresh fish. Deep sea trevalla is a good fish steak fillet to start with.Pay more and you get more in return Anything less than the humble shark flake (although lamentable this is no longer cheap either nowadays) is not ideally recommended for a good dish. We eat too much meat. Lets take on more seafood for a change... like a seachange. Pardon my silly pun here.

Don't forget coconut milk as a base when it comes to curry regardless. Vegetarians go for sprouts, nuts and bean curd (dofu). Use salt sparingly but don't use fish sauce as it is not agreeable with fresh vegetables.Seasoning should be as little as possible when combined with coconut milk. It should be just a bit of sugar add to taste and a pinch of salt to counter balance.

The secrets in a soup like this is lots of fresh ginger preferably diced in matchstick size ground chillis , chopped coriander,2 sprig of lemon grass dash of sambal oelek, few slivers of tomatoes, fish sauce, tamarind juice, sprinkle of sugar and a dash of fish sauce. Tom Yum in Thai is a spicy paste. Goong stands for prawns. But you can do this with slices of chicken meat and we duly call it Tom Yum Gai . Gai stands for chicken. Please hold back your chopped coriander last preferably serve it last with dried shallots as garnish Currently on the internet there is a film release called Tom Yum Goong . Am I right? Or I must be going dotty pretty soon.