If you love Asian food and fried crispy chicken then you’re on the right page! A sweet and sour spicy fried chicken that will send your palate to heaven. There’s
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By Joel Mielle

This salad is a twist on the beef Thai salad version using spicy chicken. The chicken is coated in coriander and ginger then cooked in coconut oil. The salad is
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By Joel Mielle

Another under 30 minute meal that’s simple to make. Juicy chicken breast with a crispy spice and herb coating topped with ginger, garlic, honey and soy reduced glaze. A perfect
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By Joel Mielle

En papillote is a cooking method whereby the food is inserted into a folded parcel. Usually made from foil or folded parchment paper. I prefer paper as the fish steams
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By Joel Mielle

Although you can make the green curry paste yourself (see my recipe) most people including the Thai will choose to buy it already made. Green curry is made from green
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By Joel Mielle

It’s packed with green goodness hence the name Green Curry and smells & tastes incredibly aromatic. It’s normally quite hot (piquant) but based on your selection of green chilies you
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By Joel Mielle

Stir-fries which originated in China, require a very hot wok with a small amount of oil. The heat seals in the flavours and the textures. In most cases, there’s no
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By Joel Mielle

Although you can make the red curry paste yourself most people including the Thai will chose to buy it already made. Red curry is made from over 12 ingredients including
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By Joel Mielle

You may have enjoyed a similar dish at your local Thai restaurant, now you can easily make it yourself at home.Make it from scratch or use a short cut sauce,
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By Joel Mielle

Made with tamarind paste, palm sugar and fish sauce, this Pad Thai sauce is very easy to make and with few ingredients.

By Joel Mielle

If you travel to Thailand, you will always see Pad Thai served as street food in local eateries. Pad Thai is made with tamarind pulp, palm sugar and fish sauce.
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By Joel Mielle

Indonesian food at its best with its intense and complex taste. Rendang curry is one of those recipes that’s enjoyed in Indonesia by the rich and the poor alike, even
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By Joel Mielle