When it comes to writing about food, an element of change is necessary. After all, food is one of the easiest topics to write about. I find it extremely easy to be passionate about food. Showcasing my recipes and reviews gives a deep sense of satisfaction. However, not many connoisseurs blog about failures. Like all things in life, a food enthusiast can have bad days.
Thai cuisine appeals to my palate since it has many of those coastal tastes and flavours that I have grown to love. So I planned to make some Pad Thai and Thai Green Curry for dinner. I picked up some Pad Thai rice noodles and a Pad Thai sauce from MK Retail on my way back home last Thursday. I was so excited to cook and my mind lightened up at the thought of a brilliant dinner.
I had never cooked with Rice Noodles till then and was keen to follow the instructions on the pack. It clearly mentioned that I am supposed to soak the noodles in cold water for 10 minutes, drain and use it for my cooking. I did observe that the noodles were not softening enough, so I kept them in water for a longer period of time.
In the meantime, I started prep on my green curry. I cut a Basa fillet into bite sized pieces, followed by some mushrooms and red pepper. I sautéed the mushrooms and red peppers and then added coconut milk along with Thai Green Curry paste. Once the milk started to steam, I added the fish and allowed the curry to simmer till the fish was cooked.
In another pan, I sautéed another batch of mushrooms and capsicum followed by some frozen prawns. I broke two eggs in and allowed it to cook. I added the drained noodles and the Pad Thai sauce. Unfortunately the noodles was not cooked and my wife had to step in and put the whole mix into a steamer to make it edible.
It was sad because everything was smelling so good and the fact that I did not use my cooking brain properly raised the level of disappointment. I ended up feeling like one of those Master Chef cooks going into elimination. On the positive side, I have learnt how to not make Pad Thai now. Hoping for a better future with Thai food.
Thai cuisine appeals to my palate since it has many of those coastal tastes and flavours that I have grown to love. So I planned to make some Pad Thai and Thai Green Curry for dinner. I picked up some Pad Thai rice noodles and a Pad Thai sauce from MK Retail on my way back home last Thursday. I was so excited to cook and my mind lightened up at the thought of a brilliant dinner.
I had never cooked with Rice Noodles till then and was keen to follow the instructions on the pack. It clearly mentioned that I am supposed to soak the noodles in cold water for 10 minutes, drain and use it for my cooking. I did observe that the noodles were not softening enough, so I kept them in water for a longer period of time.
In the meantime, I started prep on my green curry. I cut a Basa fillet into bite sized pieces, followed by some mushrooms and red pepper. I sautéed the mushrooms and red peppers and then added coconut milk along with Thai Green Curry paste. Once the milk started to steam, I added the fish and allowed the curry to simmer till the fish was cooked.
In another pan, I sautéed another batch of mushrooms and capsicum followed by some frozen prawns. I broke two eggs in and allowed it to cook. I added the drained noodles and the Pad Thai sauce. Unfortunately the noodles was not cooked and my wife had to step in and put the whole mix into a steamer to make it edible.
It was sad because everything was smelling so good and the fact that I did not use my cooking brain properly raised the level of disappointment. I ended up feeling like one of those Master Chef cooks going into elimination. On the positive side, I have learnt how to not make Pad Thai now. Hoping for a better future with Thai food.