Monthly Archives: October 2017

  • Vietnamese 5 Spiced Quail - Chim Cut

    VIETNAMESE 5 SPICED QUAIL - CHIM CUT This quail dish is perfect as a starter or part of a main dish. It's so simple to prepare and cook. These Lancashire quails have been marinaded overnight in an array of seasoning and simply deep fried and serve with a garnish of...
  • Thai Beef Salad

    THAI BEEF SALAD (NAM DOK NUA) with LIME FISH SAUCE DRESSING This Thai Beef Salad packs a punch and is full of flavour.  Impress your guests with its combination of texture and flavour from the dry aged beef. This is a classic summer dish that can also be enjoyed in...
  • Goong Ob Woonsen (Thai Clay Pot Shrimp with Bean Vermicelli)

    Goong Ob Woonsen is such a warming dish that can found across the streets of Bangkok. Ingredients (Serves 2 or more) 10 x King Prawns (16-20 Raw PDTO) 150g Pork Belly (Thinly sliced) 3 x Lungkou Bean Vermicelli 50g (Pre-soaked in warm water) 25g Ginger Root (Sliced) 3 Garlic cloves...
  • Ca Ri Ga (Vietnamese Curry Chicken)

    CA RI GA (VIETNAMESE CURRY CHICKEN) This Vietnamese classic is perfect as we approach the Autumn and Winter months. Easy to make and prepare, The warm and fragrant spices of the curry gently cooked in a rich coconut milk with carrots and potatoes is perfect for the family and best...

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