If you have been following my Instastories for the past few weeks, you would have seen that November has been a pretty rough month for me work wise. I’ve literally had to take a step back from the blog, cooking, doing anything remotely fun in general and just focus on work and what I needed to do to get to the end of this semester! Well I’m almost there and starting to feel like myself again. I had been relying on my Nanima (grandmother) and Mother to help me out and cook for me a few nights for the past two weeks. I generally hate asking for help and am so grateful I had people around to support me. I knew I what I didn’t want to cook (Indian food) because they eat that everyday so my go to is either Italian, Mexican or Asian. Lately I’ve just had a massive hankering for Asian food. This is partly due to the hotter weather, I find it light and refreshing but also just damn tasty. This is what I made for my family!
At My Table
Light and fluffy on the inside and crunchy on the outside, this popular Thai street food was served as a starter with sweet chilli dipping sauce.
I had no idea this next dish would turn out to be such a favourite!
In my home and in yours too. I doubled my recipe as I was cooking for 5 people. This dish just doesn’t disappoint and if you haven’t tried it yet, you really should. No really. No. Really.
I wanted to make something refreshing to go along with the chow mein and fritters. They both contain carbs, one is very spicy and the other is fried. I couldn’t really do a regular salad as I didn’t want to take away from the main stars of the show but I needed something to uplift the meal. Cue pickled cucumber salad. So simple and yet utterly delicious.