#thai chilli

[allherfaeriesmeetinjuly]

today was an absolute horrible day i don’t know what to say. first off which is the worst of all, i got my period. yayy !! NOOO. i’m going to cry. and … this is just stupid i added like an extra scoop of chilli THAI CHILLI which is worse than korean and chinese chillier combined, to my khao soi gai. and usually i would’ve love it but today was not a rainy day; it was sunny and the winds weren’t blowing. and so my makeup literally started melting? my hair started growing sticky, etc. i reapplied some concealer to fix that and that was the end of it. but then!! this intense wave of stomach pain came over me. and after lunch i went to check and there it was. ughhh. and during our psych formative i literally fell asleep 😨😨 and didn’t at all finish the things i was supposed to. i’ll work on it at home. speaking of, i have to take bio notes the japanese tok question and the psych thing for tmr. shit is crazy. tok was kinda interesting and made me rethink my whole existence though (talking abt size and scale) also my keyboard broke!! i think i have to get it “fixed” (clean it) this weekend. which means actually going outside. ahhhh. i want to eat some oysters. i’ll stop eating spicy food tonight 👍🏻 who am i even kidding.

[scr4n]

Chicken pad kee mao (drunken noodles) 🍜

Stir fried yellow onion, egg, carrot, basil, bell pepper, rice noodles and chilli.

[poorly-drawn-mdzs]

Spice is the variety of life!

[First] Prev <--> Next

[buffetlicious]

My colleague was asking me to recommend him a few good buffet places in Singapore since I am the go-to person for makan (food) in office. Came across J65 @ JEN Singapore Tanglin by Shangri-La with various seafood theme buffets throughout the week. The two for S$128++ International Seafood Dinner Buffet seem value for the money so I decided to go there myself. Made a reservation for Father's Day since it was a Sunday and Monday happened to be a public holiday. A younger colleague joined me for this meal and I jokingly told my other colleagues that I am bringing my “son” for the special occasion. :D

We were shown to our table and guess what? It is right beside the Seafood Counter with a selection of seafood on ice. The Boston lobster halves were piled high on the crushed ice along with prawns and mussels. A trio of condiments with salad dressing, lemon wedges and Thai sweet chilli sauce were provided. Not sure why lemon was there as oysters were not on the menu that night. I only took one lobster while my dining partner had two. The lobster was sweet tasting but how I wish they were freshly out of the pot and served warm.

[lifeblogstory]

Thai Fried Chicken

At Thai Fest, tried En GaiTod with curry and chili powder🍗. Meat is fragile and little salty. Curry and spicy flavour are mild🍛. Can taste the actual flavour of the curry and chicken. Sizes are big. Strong flavour as you bite into it. Fulfilling from eating this portion😌. From “MayRee”

[vegan-nom-noms]

Thai Basil Tofu With Curry Roasted Cashews

[askwhatsforlunch]

Pak Choi Noodles (Vegan)

These simple Pak Choi Noddles make an easy, yet flavourful and hearty dinner. Happy Thursday!

Ingredients (serves 2):

200 grams/7 ounces egg noodles

4 cups boiling water

1 ½ tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red chili pepper

a large, beautiful pak choi (or 2 smaller ones)

1 tablespoon rice vinegar

2 tablespoons soy sauce

2 tablespoons sweet soy sauce

Place egg noodles in a medium bowl. Cover with boiling water, and place a lid on top. Allow noddles to cook, about 5 minutes.

Meanwhile, in a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice red chili pepper, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with  rice vinegar, soy sauce and sweet soy sauce.

Drain cooked egg noodles, and rinse under cold water. Set aside.

Stir half of the reserved pak choi leaves into the wok, and cook until just wilted. Then, stir in drained egg noodles, and remaining pak choi leaves, coating well in the sauce.

Serve Pak Choi Noodles hot.

[transmascxielian]

I. LOVE. SPICY. FOOD. my boss always makes my noodles so spicy i cant breathe and i LOVE it its my treat two nights a week. yummy delicious forever tho now i do have spice blindness when i cook for my family. but i love it its so delicious forever and ever even tho it hurts #yummers

[foodcreation101]

Spicy Stir Fried Bamboo Shoot and Minced Pork with Basil (ผัดเผ็ดหน่อไม้หมูสับ) 🌶️🐷🍃🎋

[idledreams4]

ok so when it comes to coffee Jerome may be the extra one

But I think it's the opposite with cocktails

Jerome would chug back whatever spirit you put in front of him, and he'd drink it straight

Post-toxin Jeremiah (specifically post toxin) is getting these at the bar:

[rei-the-head-shaker]

[captainsublimecollectionene-blog]

( https://www.amazon.co.uk/stores/Winai-Siabthaisong/author/B0749QF2MD?ref=ap_rdr&store_ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=true )

#uk #Ireland #Scotland #WALES #England

( https://www.amazon.co.uk/dp/B0CG7VCRGV?ref_=cm_sw_r_cp_ud_dp_FNT4P1VZV3DEYP2JHJ03 )

( https://amzn.eu/d/7ERwfjN )

( https://amzn.eu/d/ccSe3L8 )

[scr4n]

Thai red curry with green chillies (didn’t have any red chillies left sadly) 🥘🌶️

[manicpixiedreamtransladyperson]

As I grow accustomed to my new life as a stay at home wife, my true endgame goal is becoming apparent: win a local chilli cook-off

[buffetlicious]

When Phuket Thai Seafood opened a branch at Koufu Foodcourt in Sun Plaza, I brought mum along for dinner. Placed an order for four dishes including a colourful dessert which had caught my eye from the menu.

This small portion of the Pandan Chicken (S$8.90) came with just four pieces of deep-fried pandan leaf wrapped boneless chicken chunk. While the chicken was fragrant and succulent, the price is on the high side.

The next dish is Phat Thai (S$5.90), a stir-fried rice noodle dish commonly served as a street food in Thailand. The flavours of this dish are centered around a sweet-savory fusion. Salty, nutty with that slightly sweet sauce. The chilli flakes on the side added a layer of spiciness to it.

Pineapple Fried Rice (S$5.90) came with pork floss heaped on top. The rice is fried with a little curry powder to give it that yellow hue and came with chunks of pineapple and prawns in it. The savoury floss is mixed well into the rice before consuming it.

When I ordered this Mango Sticky Rice (S$5.90), the menu at the stall was showing this tricolor dessert. Upon getting the dish, it is just plain coloured glutinous rice smothered in savoury coconut milk on the salty end. I went back to the staff and was told they are not making the coloured version. :( At the very least they could do is to change that misleading image on the menu so customers are not duped into ordering it.

Tricolour mango sticky rice image from here.

[irenasang]

Stir fried chicken and curry paste