Wednesday, 28 April 2010

Recipe: Shepherd's pie

400g potatoes
1 pc Ramly burger or 1 cup minced beef
1 bulb yellow onion
1 clove garlic
1 cup mushroom
1 cup fresh milk
1 tbs butter
salt, pepper and chili flakes to taste

Sautee garlic and yellow onion in melted butter till fragrant.
Add in the mashed burger.
Throw in the chopped mushroom.
Add in a dash of each: salt, pepper and chili flakes and continue to stir.
Add half cup of fresh milk and keep on stirring.

Add chopped green apples or any vege of your choice.
Stir for another 2 minutes and remove from heat.
Creamy beef filling.
Boil potatoes for about an hour.
Peel off the skin.
Mash it with a potato masher. Since I don't have any I use a kneader instead.
Add half cup of fresh milk, a dash of pepper and salt and continue to mash it till smooth.

The ready-to-be-used creamy mashed potatoes.

Spread a thin layer of creamy mashed potatoes on the base of tin foil container.
Fill the second layer with the filling.
Layer it with cheese.
Top it up with the creamy mashed potatoes.
Individually packed for easy storage in the fridge.
When you want to have it, just grill it in the oven for about 15-20 minutes.
Bon appetit!

Creamy Panna Cotta

This 'must try' dessert is very easy to prepare and yet very delicious indeed!
2 cups fresh milk
1 tbs halal gelatine
3 tbs hot water
3 tbs sugar (adjust according to your preference)
1 ripe mango (cut 1 slice into small squares and puree the rest)

1. Dissolve gelatine in hot water and set aside.
2.In a saucepan stir sugar and milk on medium heat.
3.Keep on stirring till bubbles are formed at the edges.
4.Remove from heat and add gelatine mixture.
5.Stir well and pour the cream into glasses or ramekins of your choice.
6.Add in the cut mangoes. Refrigerate for at least 4 hours.
7. At the end of the 4th hour, complete it by topping with the puree and continue to refrigerate.

Serves 2

# You can replace the mango with any fruit toppings of your choice.

Tuesday, 27 April 2010

Benefits of Mulberry Leaf Green Tea

Soaked and dried leaves

Mulberries are not actually berries. They're a collective fruit. The fruits are either white or red. The can be eaten fresh, and quite often they are used in pies, tarts, puddings, or purees. Mulberries make excellent dried fruit and are also made into wine. The leaf of the mulberry is used to make a variety of green tea. This tasty beverage offers more than just a good cup of tea.

High Blood Pressure

Scientists in Japan and Thailand have found that mulberry leaf green tea can act as a shield against high blood pressure. It has also been found to benefit those with high cholesterol levels.


The same researchers discovered that mulberry leaf green tea is beneficial for those prone to diabetes. The tea acts as a sugar controller.

Vision and Bone Health

Mulberry leaf green tea has been shown to improve vision. It also helps keep bones strong and sturdy.


Mulberry leaf green tea contains a variety of vitamins. Vitamin A for good eye sight. Vitamins B1 and B2 are good for converting blood sugars into energy, and Vitamin C is essential for overall health.


Mulberry Leaf Green Tree contains calcium. potassium, sodium, magnesium, iron, and zinc. These work alone and in tandem to help the body keep proper fluid balance and to maintain correct metabolism. They also promote energy, strength and growth.

Weight Loss; Anti-Aging

Korean studies report that mulberry leaf green tea has anti-aging properties. It is also used as a weight loss aid and to help relieve constipation.

Source: Knol

Bangkok BTS & MRT routes on 27th April 2010

MRT is operating normally today in Bangkok but all stations on BTS Sky Train are closed.

Latest at 0920hrs: BTS announces its service is now ready and will resume its operation at 10am to 8pm only.

Latest at 1615hrs: Service at all BTS stations will run from 0600-2000hrs from 28th April until further notice.

Friday, 23 April 2010

Bangkok BTS & MRT routes on 23rd April 2010

BTS, MRTA Adjust Routes and Schedules

BANGKOK: -- The BTS skytrain has announced that it will cut short its service today and run the last trains at 6 p.m. It's Silom line will run only from the Chongnonsi station to Surasak, Taksin, Krungthonburi and end at Wongwianyai. Its Sukhumvit line will be in operation for all stations from Morchit to Onnuch.

The MRT subway has shortened its route by half, offering services at only 9 out of 18 stations today. The stations where the service is offered are the Thailand Cultural Center to Bangsue while stations from Hualumpong to Rama IX will be closed. The MRT's services will be on from 6 a.m. to midnight as usual.

-- Tan Network 2010-04-23

General Advisory Note from the Embassy of Malaysia in Bangkok - 23rd Apil 2010


In view of the latest developments in Bangkok which have escalated to a worrying and dangerous situation, we would like to make the following advice for Malaysians who are living in or visiting Bangkok:

a) to avoid from visiting the hotspots occupied by the red-shirts and multi-coloured shirts, particularly, Ratchaprasong Intersection, Lumpini Park, Silom Road and their surrounding areas where the roads have been partially closed;

b) to take extreme care about personal safety and always be vigilant;

c) to monitor events and the latest developments by monitoring the news from local and international media (print and electronic);

d) to register with the Embassy of Malaysia by calling up the Embassy or sending an email to the number and address stated below; and

e) to contact the Embassy for assistance, if necessary.

Embassy of Malaysia
35 South Sathorn Road
Tungmahamek, Sathorn
Bangkok 10120
Tel : +662 629 6800
Email :

23 April 2010

Wednesday, 21 April 2010

Recipe: Thai Curry Paste

Red Curry Paste

5 dried chilies, seeded, soaked and cleaned (bird's eye chili can be added,too)

5 shallots

10 cloves garlic

2 tbsp lemon grass, thinly sliced

1 tsp galangal, finely chopped

1 tsp kafir lime rind, finely sliced

2 tsp coriander roots, cleaned and chopped

½ tsp coriander seeds, roasted

½ tsp cumin seeds, roasted

¼ tsp black peppercorns, roasted

1 tsp shrimp paste

1 tsp salt

1.Pound roasted coriander seeds, cumin seeds and black peppercorns to a fine paste.

2. Add in the rest of the ingredients and pound until well combined.

It can be kept for a few months when refrigerated in a glass container.

Friday, 9 April 2010

Recipe: Fizzy Strawberry

Preparing a glass of healthy fizzy strawberry juice is very easy. In Thailand the strawberry season is between December and March. Many Thais would freeze them and they can be used at any time of the year without having to wait for the season to come. I do that, too. Strawberries stay fresh in the freezer.

You need some strawberries, a small glass of cold water, a dash of salt & honey or sugar if you like it sweet. As for me, I prefer the original sourish taste of the strawberries.

Using a hand blender, blend all the ingredients above.
Finally, add a small glass of lime or lemon soda and continue
blending for another minute.
The result: a glass of refreshing fizzy strawberry drink to quench your thirst on a hot afternoon.

#Note: To make it into fizzy milk shake, replace cold water with milk.

Why Muslims should not dine at non-halal seafood eateries-I.

I've been getting many enquiries on why Muslims shouldn't dine at non-halal seafood restaurants, especially in Thailand. Below are extracts taken from a Thai cook book.

Let's look at the ingredients used in preparing my favourite tom yam kung:

...all the other ingredients are ok but...chicken stock is added to enhance the flavour of the soup. Sometimes pork stock is added.

What about steamed fish? Afterall it's just fish that is steamed. Let's check it out:

Pork fat is used for the shinny effect and chicken stock is to enhance the flavour.

Chicken stock is used as as flavour enhancer.

Although it's a vegetarian curry, chicken stock is used here, too.

Supposedly a seafood dish but whisky is added to it.

These are just a few examples that I have encountered in English. There're more but in Thai. I'll add more from time to time, yeah.

General Advisory Note from the Embassy of Malaysia in Bangkok

Below is the General Advisory Note from the Embassy of Malaysia in Bangkok:

Please be informed that the Government of Thailand has imposed an emergency decree in Bangkok and a few of its neighbouring provinces starting from 7 April 2010 due to the worsening situation particularly in certain areas in Bangkok.

As a result of this emergency decree, we anticipate that the situation particularly with regard to traveling within Bangkok would be affected to a certain degree. While the current situation in Bangkok remains under control, the developments in the next few days especially during the coming weekend and the Songkran holidays on 13 April – 15 April 2010 would be uncertain.

For Malaysians who are living in Bangkok or visiting Bangkok in the next couple of days, we would like to make the following advice:

a) to avoid from visiting the hotspots occupied by the red-shirts particularly Ratchaprasong Intersection, Lumpini Park, Sanam Luang, Phan Fa Bridge in Ratchadamnoen Road and their surrounding areas where the roads have been closed;

b) to take extra care about personal safety and to remain vigilant;

c) to monitor events and the latest developments by monitoring the news from local and international media (print and electronic);

d) to avoid wearing shirts or clothing of certain colours such as yellow, red, blue and black so as not to be mistaken as part of the protest groups;

e) to register with the Embassy of Malaysia by calling up the Embassy or sending an email to the number and address stated below; and

f) to contact the Embassy for assistance, if necessary.

Embassy of Malaysia
35 South Sathorn Road
Tungmahamek, Sathorn
Bangkok 10120
Tel : +662 629 6800
Email :

Thank you
Best regards
Embassy of Malaysia, Bangkok

7 April 2010

Wednesday, 7 April 2010

Medicinal Benefits Of Thai Food

Have you ever wondered how the Thais keep themselves slim and healthy despite eating large servings of food daily? Below is the secret in the food they consume, that I'd like to share with you:

Medicinal Benefits Of Thai FoodPDFPrintE-mail


The rhizome of krachai is used in some specific mixture, almost are for fish soup; Nam Ya Pla and Kaeng Som due to the spicy and bitter taste of krachai that are good to reduce the fishes? savory and as well to other fish dishes; Phad Phed Pla

Medical application
- carminative
- antihistamine
- antifungal, bacterial
- cardamonin to stop the growth of cancer


Garlic is actually important ingredient in Thai food and found in every recipe prior to fry vegetables and meat. It is also unable to be missed in soup and chilli paste and as well spicy salad. This is including the pickled garlic, garlic plants and fried chopped garlic to sprinkle the food.

Medical application
- carminative
- reduce blood pressure
- prevent heart disease
- antibacterial, fungal, yeast, virus

Kra Prao

Kra prao or sacred basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat dishes to reduce the savory of the fish meat. Fresh leaves are sprinkled on food before removing from heat.

Medical application
- carminative
- reduce sugar in blood
- release tension
- stomachic


Galangal is used both its flowers as vegetables and fresh and hard rhizomes. The hard rhizome is very spicy and good to season many recipes of chilli pastes, the fresh rhizome is found good in Tom Kha Kai.

Medical application
- carminative
- stop the growth of cancer
- antifungal, bacterial and yeast


Thai people use ginger to reduce fishes smell in many dishes; Tom Som, steam fish with lemon or fry with meat and as well ingredients in Miang (tidbits), such as Miang Kum, Miang Pla Tou, Miang Som. It is also mixed with pickling, mussels, Tai Pla, Saeng Wha, etc. Chopped ginger is tasty to fry with meat and as well Yam Pla Tu, Yam Khing, Yam Pla Kra-pong and Yam Hoy Kraeng. Pickled ginger is a good supplement to boiled rice and many types of paste. Ginger juice and ginger boiled in syrup and mixed with mung bean or sweet potato are tasty desserts.

Medical application
- carminative
- antihistamine
- antibacterial, fungal, yeast, virus

Lemon grass

Lemon grass is spicy and bitter and used for seasoning the Thai food and as the main ingredient in every recipe of Kaeng Phed, spicy salads and Tom Yam.

Medical application
- carminative
- antibacterial, fungal, yeast
- diuretic


This plant can be used by every part; plant, root, leaves and fruits. Normally, the coriander leaves are sprinkled to season the food, while the coriander fruits are mixed in the soup and curry for good smell and its root is used together with garlic in soup and some kind of snacks and desserts.

Medical application
- carminative
- diuretic


The popular species of chilli used for cooking are hot chilli, red, green and yellow chilli, sweet pepper, etc. which are different in the levels of its spicy tastes. Chilli can be used both fresh and dried or pickling in vinegar and to every dish that requires hot and spicy tastes. Some are used for smelling and reducing savory and as well to color the decoration.

Medical application
- digestive
- to protect cancer
- carminative
- expectorant
- relief pain
- relief sickness


Pepper is popularly found in every kind of chilli pastes, in soup together with coriander root and garlic and as well sprinkle for good smell. It is normally used in cooking of Kaeng Phed, Kaeng Pa and Phad Phed.

Medical application
- carminative
- expectorant
- diuretic
- stomachic /colic
- digestive


Fresh leaves and young flowers are blanched or boiled to supplement with the chilli paste. Its flowers are used as ingredients in Kaeng Lieng and Kaeng Som. Besides, the ripe pumpkins are used in many dishes both soups and fried dishes. It is also good to make many recipes of desserts; pumpkin boiled in syrup and pumpkin in coconut syrup.

Medical application
- beta carotene

Kaffir lime

Kaffir lime skin is one of spices mixed in chilli paste for Kaeng Phed and Phad Phed, and in Nam Prik (for Thai noodles). Kaffir lime juice is sour and used to reduce savory of meat. It is actually mixed in fermented fish paste, Kaeng Som and Kaeng Tay Po. Chopped kaffir lime leaves are used to reduce meat smell and season Kaeng Phed, Phad Phed, Chu Chee Pla, Kaeng Tom Som, Tom Yam, Hua Mok, Tam Kanoon, Khao Yam and etc.

Medical application
- carminative
- expectorant


Thai people in every part eat the tamarinds? fresh leaves, flowers and the pods as vegetables and seasoning agents. The content in the ripe pods provides sour taste. People in the middle part of Thailand use the young pods as ingredient of the tamarind paste. The fresh leaves are used in soups; Tom Klong Pla Kroab and Pork and pumpkin in coconut soup.

Medical application
- Carminative
- cooling
- laxative
- antihistamine

Gord gourd

The blanched leaves are delicious with chilli paste. Gord gourd is good also as ingredient in many recipes; vegetable soup, Kaeng Lieng or fried vegetable or mix with omelet.

Medical application
- intestinal stimulating
- carminative
- colic
- antipyretic
- reduce sugar in blood


Lemon juice is used to make sour taste in Tom Yam, Som Tum, Phla, spicy salads and many chilli pastes and as well lemon juice for drink.

Medical application
- expectorant
- carminative
- antiscorbutic

Sweet basil

Sweet basil is used to season the food odor; Kaeng Lieng, Kaeng Nhoa Mai, Oam Pla and also as vegetable for Nam Ya and chilli paste.

Medical application
- carminative
- laxative


Cumin is roasted and pounded to make chilli paste in some curries, Kaeng Phed and Kaeng Khiao Wan.

Medical application
- carminative
- expectorant


Shallot is used to reduce meat savory and as seasoning and also the main ingredient in chilli paste for Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, Lhun, Yam, Larb and Nam Prik and as well in some desserts.

Medical application
- carminative
- stomachic
- catarrh relief


Used in Kaeng Masaman, spicy salads, and soup stock.

Medical application
- carminative


Tuesday, 6 April 2010

Recipe: Phad Thai

Serves 1-2
100 gms rice noodle, pre-soaked in warm water until soft and drained
5 medium sized prawns, peeled and deveined
2 tbsp vegetable oil
1/4 cup chive or green onion, cut into 3 cm pieces
1 tbsp palm sugar or brown sugar
2 tsp fish sauce
1 egg
1/2 cup bean sprout or cabbage
1 tbsp garlic (minced)
1 tbsp shallot (minced)
1/3 cup tofu extra firm cut in 1 cm strips
1 tbsp tamarind paste or white vinegar
1 tbsp pickled white radish, finely chopped
1 tbsp ground roasted peanut or ground roasted cashew nut
1 pinch dried red chili powder
1/2 lime

1. Heat the oil over low heat, add garlic and shallot and fry until fragrant
2. Add prawns, tofu, bean-sprout, chives and stir until prawns are cooked
3. Crack the egg straight into the wok, stir rapidly until it becomes scrambled and cooked.
4. Add noodles and season with fish sauce, palm sugar, ground roasted peanut, ground dried red chili powder, tamarind paste and pickled white radish. Mix everything together, and keep stirring.
5. When the noodles are softened and translucent, switch off the heat.
6. Sprinkle ground peanut and ground dried chili powder. Season to taste.

7. Squeeze the lime over the noodles and serve with fresh bean-sprout, chives or spring onion

Recipe: Cantonese fried kueyteow


300 g flat rice noodle (kueyteow)
70 g thinly sliced chicken or beef-optional
prawns / squid
2 cloves of garlic
1 egg - beaten
5 stalks of baby kailan or any vegetable of your choice
1 tbsp of oyster sauce
1 tbsp of light soy sauce
2 cups of water or chicken stock

Seasoning (A)
1 tsp of corn flour
2 tsp of soy sauce
dash of white pepper

Thickening mixture
1 tbsp of corn starch
2 tbsp of water

1) Pan fry noodles in a hot pan with a little bit of oil. Add a dash of soy sauce.
2) Dish out and set aside.
3) Marinate meat with seasoning (A).

4) Heat up 1 tbsp of oil and saute garlic until lightly brown.
5) Add in meat and prawns. Stir fry for 1 min.

6) Add in water/chicken stock, oyster sauce and light soy sauce, .
7) Bring to a boil. Throw in vege and add in thickening mixture.

8) Turn off heat and add in the beaten egg.
9) Give a quick stir and pour gravy on top of the noodles.

Serve immediately.

Recipe: Tom Yam Kung

In the red cups are: fish sauce, Thai chili paste & lime juice
Place the first part of the ingredients in water or chicken stock and bring to a boil.

Use Thai chili paste instead of tom yam paste. It does make a difference in your soup!


1/2 cup medium sized prawns, peeled and deviened
2 straw mushroom or any type of mushrooms, cut in halves
1 lemongrass, cut into 3-4 pieces
3 kaffir lime leaves, cut into pieces
10 sliced galangal ginger
1/2 tbsp fish sauce
1/4 tbsp lime juice
1/2 cup water or chicken stock
1/2 cup coconut milk
1 tomato cut in four or sliced thin
1 tbsp fresh coriander leaves, chopped
1 tbsp spring onions, chopped
1 bird's eye chili
1/2 tbsp Thai chili paste(namphrik pao)

1. Place lemongrass, galangal, kaffir leaves, mushrooms, bird's eye chili, tomato into water and bring to a boil.
2. Add the prawns and cook until tender.
3. Add lime juice, fish sauce and Thai chili paste.
4. Let it boil and add coconut milk.
5. Leave on high heat for about 3 minutes and scoop into serving dish.

Garnish with fresh coriander and spring onions and serve with hot Jasmine rice.

Serves 1-2

Note: If you prefer the clear soup style, then omit the chili paste and coconut milk.

It's not advisable to eat tom yam (even seafood) at non-halal restaurants as chicken or pork stock may be used. The same goes to steamed fish.