Monday, November 24, 2008
Thursday, November 20, 2008
Chicken in Yellow Rice (Kao Moke Gai)
Tuesday, November 18, 2008
Spaghetti with Green Chicken Curry
Normally Thai eat this curry with rice or Thai Rice noodles (Kanom Jeen). Kanom Jeen is made from fermented rice flour so, you can't keep it over night. It has to be consumed the same day. I was too lazy to go out and buy Kanom Jeen, so I use spaghetti instead which is similar in shape. It turned out very well, Italian noodle with Thai curry!!!
Wednesday, November 12, 2008
Chicken Massaman Curry
At a request of my mom, I made her a massaman curry for lunch today. She likes my massaman as she said chicken is tender and the meat just fall off the bone as you cut into it. My family love to have massaman with Roti (an Indian bread) which Thai have adapted into a Thai version of Roti. Massaman also goes well with bread which I also like.
Monday, November 10, 2008
Smoked Salmon Rice Paper Rolls
Spinach and Ricotta Cannelloni
A very dear friend who is blogs guru and the author of http://www.cup-cakerie.blogspot.com/ has asked me to make this dish. After reading a recipe book, I started making it but with my own homemade tomato sauce. The sauce just bubbling out when I baked it in the oven. It turned out to be creamy and very tasty.
Breaded Stuffed Chicken Breast
Garlic and Pepper Lamb
Baked Pork Chop with Chef's Own Stuffing Recipe
Bangkok Dining & Entertainment magazine
Candle was in The Bangkok Dining and Entertainment magazine during 2007. This is what it said in the magazine.
"A resort like restaurant that makes you feel like dining at the spa. Candle is a two story Thai style house surrounded by a luscious garden and a big pond with elephants playfully shooting water at each other.
Owner/Chef Nujnoi Thongchua (Ning) has more than a decade of experience in international communications and a passion for cooking and decorating. She has a converted her home into an elegant and cozy restaurant with her own unique design. Admirers have come from far and wide to take in the sumptuous food and fused international comforts.
Candle come highly recommended for people who are looking for a relaxing, cozy place to wine and dine after long hours at work and lovers who wish to have an impressive romantic dinner. All of the recipes are of Nng's creation and blended to fit the fusion style making it a one of a kind in all of Thailand. Experience Western cooking with an Asian twists at Candle Restaurant. "
"A resort like restaurant that makes you feel like dining at the spa. Candle is a two story Thai style house surrounded by a luscious garden and a big pond with elephants playfully shooting water at each other.
Owner/Chef Nujnoi Thongchua (Ning) has more than a decade of experience in international communications and a passion for cooking and decorating. She has a converted her home into an elegant and cozy restaurant with her own unique design. Admirers have come from far and wide to take in the sumptuous food and fused international comforts.
Candle come highly recommended for people who are looking for a relaxing, cozy place to wine and dine after long hours at work and lovers who wish to have an impressive romantic dinner. All of the recipes are of Nng's creation and blended to fit the fusion style making it a one of a kind in all of Thailand. Experience Western cooking with an Asian twists at Candle Restaurant. "
Thursday, November 6, 2008
My Restaurant - Candle
Catering
A close friend has asked me to cater for her son's birthday party. The theme was "Cars", the Disney cartoon which her son is really into right now. I decorated the buffet table and the centerpiece with Cars. I also made the food name cards from Cars characters to match with the theme. The baby was in love with it.
The guests were mostly adults, so the food was more for grown ups. I made variety food ranging from Cream of Shitake Mushroom Soup, Cottage Pie, Spinach and Ricotta Cannelloni, Garlic and Pepper Lamb, Stir-Fried Snap Peas, Baby Corns, Carrots in Sesame Oil to Three Colors Vegetable Rice. I got lots of compliments, all the hard work I put into really paid off!!!
Tuesday, November 4, 2008
Pan Fried Snapper Fillet Coated with Black and White Sesame
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