Food hoarding

This is my first time living through a possible flood (not that I really want to experience that). News of Thailand’s worst flood should have made its round around the globe by now. In the Thai capital, people have started stocking up on drinking water and dry food about two weeks ago when it appeared that the city was unlikely to escape the huge deluge of water flowing down from the north. We also started hoarding instant noodles and canned food at home, but just enough to last us for three days or so. We figure that it’s not worth being stranded at home if the water level rises beyond a critical level and the electricity and water supplies have to be cut. We’re now trying to use fresh produce as much as possible for our dinners while saving the canned stuff for a rainy day (no pun intended). So is Bangkok going to be inundated? And if yes, how long will it be? I guess no one can answer that correctly. Here’s a super cute video explaining the flood in Thailand, which I think is much more clearer and useful than what the authorities have said so far.

Guotie (Chinese pan-fried dumplings)

When you don’t want something, you see it everywhere; then when you want it, you can’t find it. That was what I encountered for guotie (a.k.a potstickers or gyoza) wrapper. I saw it on the supermarket shelf one day, got the inspiration, went home and researched more on the cooking method, but couldn’t find the wrappers at another supermarket the following day. Despite my thwarted attempt, my enthusiasm wasn’t dampened and I did manage to get the dumpling wrappers in the end.

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Food is Art

It’s been a bit quiet on this space, but in fact I’ve been cooking more than ever—it’s just that I need the time and inspiration to pen down the yummy stuff. For the past two weekends, Mr. P and I were busy working on our project to spruce up the apartment with our self-drawn acrylic paintings. We originally wanted to purchase paintings from Jatujak Market but after looking at the works—and price tags—we were rather reluctant to part with the cash. Mr. P suggested being our own artists instead. I thought, why not? We could draw things that we like and not be dictated by what’s available in the market. And what better stuff to draw than food? The fruits of our labour are now proudly hanging on the walls of our living room wall. Our paintings may not be the most refined, but they certainly embody our creativity and love for food! Can you tell what we’ve drawn? I hope they are self-explanatory…

Lot Chong Singapore: Singaporean or Thai?

One of the thrills of living in another country is discovering something from your homeland that you have absolutely no inkling of. When I first came into contact with lot chong Singapore* (ลอดช่องสิงคโปร์), a Thai iced dessert of green noodle-like strands doused in coconut milk, I remember feeling a slight embarrassment of not knowing my native cuisine well enough. But I’d quickly assumed that this pseudo-Singapore dessert was a Thai variant of the famed cendol that we all know so well in Singapore, Malaysia and Indonesia. After all, this being Southeast Asia, there are lots of dishes, which are, in regional speak, ‘same, same but different’.

* This dessert also goes by various names, including lot chong naam kathi and lot chong thai, which are very similar desserts made of different ingredients. However, the impression I get is that most Thais use the different names interchangeably—and rather loosely.

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