Friday, December 18, 2009


It's so amazing how time days to go before Christmas!!! and I have not even delivered my gifts yet. I'll Start sending them out starting tomorrow I was hoping to make a Christmas card out of this photo too but decided that I was better off getting gift tags in the bookstore. I have so many plans but there's just always not enough time.

For those who still have time this weekend to bake, here's the recipe for the gingerbread people. I'm sure the kids will have a smile on their faces when they receive a box of these.

For those who just want to grab and go, there are items at Goodies N' Sweets




1 cup butter, cubed, room temp

2/3 cup white sugar

2 pieces eggs

1 cup honey

6 cups all-purpose flour

1/3 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground ginger

1 tablespoon cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg


1. In an electric mixer, beat butter and sugar in medium-high speed until fluffy.

2. Reduce speed to low then add the eggs one at a time, beating well after each addition.

3. Add the honey. And mix well.

4. In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and spices. Gradually add flour mixture, and beat until just combined.

5. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.

6. To bake, preheat oven to 325 F. Line several cookie sheets with parchment paper and set aside until ready to use.

7. Remove dough from the refrigerator, let it stand for about 10 minutes at room temperature. Place the parchment paper on a working table and dust slightly with flour. Roll out the dough to 1/4 inch thick. Dust and flour as necessary to prevent the dough from sticking. ( or roll dough in between 2 sheets of parchment paper to desired thickness.

Once the correct thickness has been achieved, place dough in the cookie sheet and place in the freezer for about 15 minutes before cutting.

8. Remove dough from the freezer. Immediately cut the dough using halloween cutters. Transfer cut out dough to baking sheets and bake for 15-20 minutes, or until edges are slightly golden, rotating halfway through. Cool completely on wire racks before decorating.



1 lb. confectioner's sugar

2 large egg whites

Combine confectioner's sugar and egg whites and mix on low speed for about 5-8 minutes.

To color the icing: dip the tip of the toothpick into the food coloring and gradually mix into the icing until the desired color is achieved.

Dip one face of the cookie in the colored icing and scrape off excess icing to smoothen the surface. Leave icing to set slightly before decorating with accents and frills. Let it dry completely before storing in airtight containers.

or....Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies Allow icing to set and store in airtight containers.

Saturday, December 12, 2009


As promised, here's a recipe one of my favorite Thai dishes. I also shared this recipe in F&B World Chef's Secrets and Favorite Recipes




1/4 cup vegetable cooking oil, divided

4 pieces eggs

2 tablespoons tamarind paste

1/2 cup warm water

1/4 cup fish sauce

1/4 cup brown sugar

2 tablespoons soy sauce

1/4 cup dried small shrimp, hibi in tagalog

4 cloves garlic, minced

500 grams white shrimp, peeled, tails left on

200 grams flat rice noodles, soaked in water for 20 minutes

3 cups bean sprouts

3/4 cup scallions, sliced

1 block tofu, cubed and fried

1/4 cup ground peanuts

cilantro sprigs, garnish

1 piece lime, wedged for garnish


1. Heat 2 T. of oil in a pan or wok.

2. Beat eggs in a bowl. Cook in the pan, tilting it so eggs would cook like a crepe. Allow to cool. Slice into strips and set aside.

3. Dissolve tamarind paste in warm water. Add fish sauce, brown sugar and soy sauce and mix until dissolved.

4. Heat remaining oil in a wok and saute the dried shrimps for 2 minutes. Add the garlic then the shrimps. Cook until shrimps turn pinkish.

5. Add the noodles and stir for a few seconds. Add the tamarind mixture and stir well to combine. Allow to simmer for about 2-3 minutes.

6. Stir in bean sprouts and scallions. Then add the tofu. Adjust seasoning as needed.

7. Remove from heat and transfer to a serving plate.

8. Garnish noodles with the egg strips, ground peanuts and cilantro sprigs.

9. Serve lime wedges on the side.

Thursday, December 3, 2009


On weekends, Jatuchak is one place to go to when in Thailand. . We wanted to go to the weekend market before it got crowded and hot so my sister Vivian and I got up early all for the sake of shopping. It took us about 30 minutes by taxi to get there and we had ourselves dropped off at the clothes area. We bought some souvenir shirts and saw a stall that sold winter stuff...perfect for our next trip... a winter vacation in Korea. We got some thick gloves, thermals, scarves etc for a really good price. Then we headed out to go to the area where they sold plates and ceramics. While heading there, we passed by an area that sold plants, flowers and bulbs.

I wanted to buy some but I realized that it might not be good to bring it home. Customs might give me some problems so I decided to just let go of the idea.
Then as we walked, here are some food stalls that I found to be really interesting. Coconut ice cream served in its own shell and with freshly shaved meat. Here's another stall that sold tub tim krob...water chestnut in coconut milk with crushed favorite. It's really yummy but we decided to just go back to the place when we're done shopping. Unfortunately, we were not able to pass by that area again as we took a different exit.

Here's a stall that sold herbs and spices for Thai cooking. They had teas, lemon grass, packed curries etc. You name it, they have it. The prices were reasonable too. I got a pack of dried lemongrass tea with pandan leaves. I didn't buy the other spices anymore as I still had stock in my pantry.

We went around and passed by the area where they sold jewelries and furniture. We found a place that sold really unique silver pieces but it was too crowded so we skipped that.

Then we found the area where they sold plates. Everything you need from bowls, plates, containers for condiments, glasses etc were there. The plates were really 20 baht per piece...that's like 30 pesos...who can say no to that?

There were also stalls that sold stoneware and celadon...reasonably priced too.

After walking around there for about 4 hours, we got really tired from carrying our stuff so we headed back to the hotel.

After a few days of major shopping, some friends of ours invited us for a seafood dinner. The restaurant's name was Somboon Seafood. I heard that it's the place that served the original fried curry crab. We were excited to give it a try.

Here's what we ordered... curry crab that has been shelled for us already, spicy kangkong,

fresh oysters, fresh sea bass in lime and chili sauce,
And steamed prawns with garlic and chilies.

I particularly enjoyed the sea bass and the fresh oysters!!! The lime with the chillies and garlic sauce really had a kick. Spicy but loved the taste. The oysters were very fresh, meaty and buttery! The prawns were okay. It tasted like the ones that we would order in a chinese restaurant. The curry crab was good but not that great but what I loved about it was that it's been shelled for us so we didn't get our hands dirty anymore.

For dessert, they took me to this place called i-berry. It's a place that sold cakes, ice creams and sorbets. I've been told that the flavors that they make for their ice creams and sorbets are capture the best flavor of the fruit. I ordered the sampler... 5 miniature cones with 5 different flavors... we tried, coconut, mixed fruit - tasted like our halo-halo ice cream, raspberry, atis or custard apple and thai tea. I loved the atis because it was like I was really eating the the real fruit. Really yummy.

Since I liked the ice creams and sorbets in i-berry so much, I went to Siam Paragon the following day. On our shopping break, I took Sabrina to try their ice cream again.

I know I promised to share Thai recipes on my next post. I really will... but I just had to squeeze this one in now. :-) Happy weekend to everyone!!!