Monday, August 1, 2011

Thod Maan Koong (thai prawn cakes)

Sorry if I haven't been posting a lot this week because we have guests. Scott's best friend Hayden just got married in Florence, Italy last week and they decided to spend their honeymoon here. It was also our first time to meet his lovely wife, Stephanie. I will, however, post a recipe of an appetizer that I served on a dinner we hosted.

you will need:

500 g. prawn (devined, unshelled, minced really well)
1/4 cup pork lard (but I used vegetable lard)
1/2 tsp salt
1/4 tsp white pepper
1 cup breadcrumbs
vegetable oil/ canola oil for frying

plum sauce

1. In a bowl, mix the first 5 ingredients. Put a bowl over another bowl of ice so that the mixture will keep firm and expanding. Knead well. You can use mixer to make it finer.
2. Wrap in cling film and put it in refrigerator for 2-3 min.
3. Form into a ball and deep fry.
4. When they float, they are already cooked.

Wednesday, July 27, 2011

Musing: Running for my life

A month ago, I was in a mall with my friends and this lady came up to invite us to their booth and try their free health check. I knew right away that she was from a slimming center and this was just a marketing ploy. It was not also the first time that I was approached for slimming products and services because I am literally a walking target market.

We were just buying time while my friend's car was being fixed so my friend thought it would be a great idea to know our weights. I knew I was overweight but the girl insisted that I was and take note "morbidly obese" at 142lbs! She even encircled the words to my horror. On hindsight, maybe she was just trained to create fear and sense of urgency for me to want to lose weight so she can sell their product. And it successfully scared the hell out of me that I ran away to the nearest McDonald's and had a sundae.

The next day, still traumatized by what happened, I vowed to not eat rice. The day after that, I vowed not to eat carbs altogether. I also downloaded a running program for beginners to get me started to exercise. I knew I had to start somewhere (although deep inside I doubted if I can sustain it). I downloaded my Myfitnessplan, an Apple app to compute your calorie intake and start my own food journal.

I was successful in the first 2 weeks. I mean I followed my no carbs diet and fitness plan religiously but I was not losing enough weight. I worked my butt off but the scale did not go down faster than I expected. I was contemplating on throwing in the towel.

Then it made me think, the first day of the running program I almost killed myself trying to run for a whole straight minute but after 2 weeks I can already run 2 minutes straight in a walk/run interval for 10 minutes. That in itself was an achievement..thinking that I cannot even walk from the gate of the building (GMA) to the 2nd floor without panting so hard during my all time heaviest (171 lbs.). So I soldiered on.

My Runkeeper record

However, I reassessed my diet. I listed all the healthy food that I really like. I can eat Muesli and yogurt the whole day and  a lot of fruits and vegetables. So I will eat most of them and an occasional treat of my favorite baked  pastry once a week in moderation. I think choosing to eat healthy and not go on a crazy diet is something that I can sustain forever (crossing fingers). After all, I am eating the things that I really like and not some bland unappetizing food in a diet plan that will soon go out of fashion like the rest that preceded it.

I also wrote a note that I carry all the the time as a reminder:

My fit and fab project

1. Eat not more than 1000 calories a day and never skip a meal.
2. Eat all the colors of fruits and veggies 2 cups each per day
3. Exercise 1 hr a day first thing in the morning- believe me this will give you a lot of energy the whole day and postponing it will only give you more chance to formulate an excuse not to do it.
4. Exercise Monday-Friday and Sunday. Rest day Saturday.
6. Walk, take the stairs
7. Incorporate strength training in the exercise every other day.
8. Drink a lot of water.
9. SLEEP 7-8 hours everyday. If you don't have enough sleep might as well not exercise.
10. Always have a friend to do it with..

My running mates!

Me running on the beach early in the morning
Trail mix snack I made

Saturday, July 23, 2011

Chicken Massaman Curry

The reason why I don't cook Thai food a lot is it is so cheap. And, it requires a lot of ingredients. So, if I'm planning a meal for 2, it would be more cost effective to have a take away than prepare it myself. But one day it crossed my mind, what if we will leave Thailand? Would I regret not learning how to cook the Thai dishes that I like? Most probably. And, that is why I will be doing more Thai dishes in the coming weeks.

This next dish is called Massaman Curry, a southern Thai favorite and I suspect has Malay origin. Nam phrik kaeng massaman or massaman curry paste is usually prepared with chicken or beef (but hardly pork because its a Muslim dish). This dish was also mentioned in a poem written by King Rama II because it was his favorite. Here's how to prepare this delicious dish that is fit for a king:

Ingredients (For making 1 serving) 

Paste ingredients

2 tbsp Massaman Curry Paste
1 tsp Red Curry Paste
2 cloves Garlic (peeled)
2 pieces Shallots (peeled)
10 stem Cilantro roots with its stem
5 g Ginger (cut into mini-juliened) 

Curry ingredients

2 tbsp Vegetable oil
300ml Coconut milk
150g Chicken breast fillet (or cube-cut beef)
50g Potatoes (peeled)
4 pieces Cherry tomatoes (small size)
4 pieces Shallots (cut into halves)
10g Ginger (cut into mini-juliened)
2 tbsp Roasted peanut 


1 tbsp Fish sauce
2 tbsp Palm sugar (optional brown sugar)
2 tbsp Tamarind juice / lime juice
4 leaves Bay leaves
1 tbsp Cardamom (optional crushed)
1-2 pieces Star Anises 


15 g Deep-fried cashew nuts
2 tsp Cream of coconut milk
fresh cilantro leaves for sprinkling

1.Coarsely mince or process the garlic , shallots ,ginger and cilantro roots and its stem in a mortar or
food processor. Set aside. 

2.Heat the vegetable oil in a wok or saucepan until warm. Add the paste from the mortar,
Massaman Curry Paste, Red Curry Paste. Stir-fry until an aroma develops.

3.Add 3 ladle scoops of coconut milk. Wait until the mixture extract the oil. Add potatoes and shallots,
ginger, tomatoes. Bring to a boil. Add chicken breast fillet and simmer until chicken cooked well.

4.Season with palm sugar, fish sauce, bay leaves, cardamom, cinamon stick and Star Anise.

5.Simmer for another 10 minutes, add tamarind juice and continue simmer until the sauce has a
medium consistency.

6.Transfer to a serving pot and add the fried cashew nuts, swirl cream of coconut milk on top (optional) and sprinkle with the Cilantro leaves. Served with steamed jasmine rice or Roti and Nana bread.

Sunday, July 17, 2011

Strawberry Cupcakes

I went to Tesco one day and saw bags of frozen strawberries being arranged in the freezer. Talking about impulse buying, I grabbed a bag without even thinking on what to do with it. When I got home I remembered that I liked the Strawberry Cake of Cafe y Te in Pang-nga Road, Phuket Town and I remembered thinking  while eating the cake that I should try doing it at home. Going back to impulsively buying strawberries which I reckoned to be a product of synchronicity, it must be my subconscious dictating me to get the bag and take it home.

Then I got disappointed/panicky/irritated/feeling stupid because I forgot that I lost some cake pans for some reason. But super thanks to my Nanay (the best mum in the whole world--according to me hehe..) who sent me 3 dozens of silicone cupcake molds, she was able to save the day! Or the strawberries :)

The cupcake turned out to be perfect! Like really, really good and I-am-not-just-saying-this-because-I-made-it perfect and that is why I am sharing the recipe ( BTW, I got this recipe from Oprah):

Oops, sorry about the picture quality I also misplaced my cam that day :(

·         2/3 cup fresh or frozen whole strawberries (thawed if frozen)
·         1 1/2 cups all-purpose flour , sifted
·         1 tsp. baking powder
·         1/4 tsp. coarse salt
·         1/4 cup whole milk , room temperature
·         1 tsp. pure vanilla extract
·         1/2 cup (1 stick) unsalted butter , room temperature
·         1 cup sugar
·         1 large egg , room temperature
·         2 large egg whites , room temperature

Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. 

For the frosting:

·         1/2 cup frozen whole strawberries , thawed
·         1 cup (2 sticks) unsalted butter , firm and slightly cold
·         Pinch coarse salt
·         3 1/2 cups confectioners' sugar , sifted
·         1/2 tsp. pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Comic Sunday: The Many Misadventures of Boo and Manny

 From now on ladies and gents, Sunday is Boo and Manny day! I will be posting their many misadventures and you will also meet the "Superfriends" :)..and I might include some recipes for some dog goodies!

Saturday, July 16, 2011

Phad Kha Pow (stir fried holy basil)

Scott's major quirk about food is if he likes something he would have it everyday for as long as he still likes that food and then he will not eat it again. I mean ever again. He had Weeetabix for breakfast for 8 years straight! And 10 years before that he had only Frosties for breakfast! And since his stay here in Thailand (which is almost 3 years now) his breakfast every single day is this..

freshly squeezed orange juice, chocolate croissant and half of a mango

He also had Phad see yu gai (stir fried chicken with flat noodle) for lunch in our 1st six months here. I was surprised however when he was the last one to be bitten by the Phad kha pow bug. Phad means fried or stir fried, kha pow or grapow means holy basil and its been Hayden's (Scott's bestfriend) favorite and mine too. In my observation, I think every culture has their own version of a ground meat dish..Minced and tatties for the Scots, Meatloaf for the Americans, Filipino's Giniling etc, etc..for the Thais, its Phad kha pow and all that I've mentioned are very popular. Needless to say, when Scott had the Phad kha pow he wanted to have it everyday..well, almost everyday since I refused to cook it every (bloody--insert English acent here) single day :)

I got this recipe from Chef Charles of Blue Elephant so its guaranteed to be really good! I have also been in a Phad kha pow streak the last couple of weeks so I can confidently say that compared to other Phad kha pow I tasted (from high end restaurants, to hole-in-the-wall places and even Tesco) this is by far, the best.

Ingredients for paste:

2 cloves garlic (peeled)
9-10 pieces bird's eye chilies
5 grams kaffir lime skin (zest) 

Ingredient for stir-fry: 

2 tablespoons vegetable oil
100 grams beef (sliced)
2 leaves kaffir lime leaf (hand-torn)
2 stems green peppercorn (remove from stem)
15-20 leaves holy basil (Thais call gBai Ka-praow")
1 piece yellow sorono (chili) (angle sliced)
1 piece red sorono (chili) (angle sliced)
6 tablespoons chicken stock
3-4 strips long beans (1 inche cut) 

Seasoning :

2 teaspoons salty light soya sauce
1 teaspoon sweet dark soya sauce
3 teaspoons fish sauce
? tablespoon oyster sauce
2 teaspoon sugar
10 leaves Deep-fried holy basil leaves 


1.In a mortar: pound garlic with bird's eye chilies into a rough paste.
2.In a wok on a medium heat: add vegetable and the paste from the mortar. Stir-fry until an
aroma develops.
3.Add the sliced beef and cook for another minute, add seasoning. Follow by red and yellow
sorono, long beans and chicken stock.
4.Add the kaffir lime leaf, green peppercorns and stir- fry for another minute.
5.Add the holy basil leaves and stir fry instantly. Turn the heat off.
6.Transfer to a serving dish, sprinkle with deep-fried holy basil leaves.

Served with steamed Jasmine Rice and fried eggs.

phad kha pow nua (beef)

Thursday, July 14, 2011

Vietnamese Spring Roll, Larb and other Indochine Dishes

I think this is my 3rd time to post about the cooking classes that I attended with my fellow Chicky's  ("Chickynet is a social network for expat ladies living in Thailand"). No surprise there because I am also the administrator for the Recipe Swap forum in the said website. The first class was the Apple Pie making class that I wrote about here, the second one was the Quiche and Puff Pastry making class that I mentioned here. I missed the Lemon Meringue class but luckily I was able to make it to the latest one which was conducted in IndoChine restaurant in Kalim.

Like any other Chickynet organized cooking classes, it's just a perfect excuse for the ladies to get out of the house and're not supposed to expect that you will be an expert on anything after. You should expect however, to have fun, eat and drink a lot and meet new people.

I didn't know that it was a big event complete with media coverage

We were taught to do Vietnamese Spring rolls which I thought initially was easy but I kept on soaking my rice paper longer than necessary in the water bowl that it always teared apart. But I finally got the recipe for the sweet, chili dip so I think I will be preparing this tasty and healthy appetizer on our next dinner party at home.

For our entree, I already know how to prepare the Laotian dish called Larb (pronounced as Laab) from the Blue Elephant class that I went to before so I was confident that when the chef tasted my version of it, he would approve. And he did! With a two thumbs up sign!! Yey!

I was disappointed with myself when we did the dessert because all my chocolate molded cup broke so I was  not able to do it perfectly. Although, if I have to mention I got the ones that I didn't make when it came back from the fridge :(

Here are the recipes:


cooked prawn                                     fresh lettuce
spring onion whole                              coriander leaves
cooked rice Vermicelli
carrots (julienned)
mint leaves
basil leaves
bean sprouts

for the dipping sauce:
(bring to a boil) sugar, water, fish sauce, vinegar, sliced chili, chopped garlic. Add lime juice and grated carrots after its cooled.

-cook prawn and sliced in half.
-on a board, wet rice paper in water, assemble all the ingredients. roll the wrap.


Pork Neck or Chicken Fillet          lime juice
lemongrass                                    fish sauce
young galangal                            
saw mint leaves
chili powder
roasted rice powder
mint leaves

-grill the meat and slice thinly, add the lime juice.
-in a bowl add the other ingredients. Add the rice powder last.
-add the meat.
- serve with raw vegetables like cucumber, carrot sticks and sticky rice.


80 g white chocolate
20 g clarified butter
160 g dark chocolate
100 ml fresh cream

-in a ( 2)double boiler add the chopped white and dark chocolate separately. Remove from heat after the water simmers and stir continuously.

-add clarified butter to the white chocolate and using a brush, paint the white chocolate into a tin mold and freeze for 2 to 3 min.

-add the fresh cream to the dark chocolate stir untilit reaches a ganache consistency. Transfer it to a piping bag with a star tip.

-try to release the white chocolate from the mold without breaking it and pipe into it the dark chocolate. Place the walnut on top and drizzle white chocolate thinly using a smaller tip.

Wednesday, July 13, 2011

Dulce de Leche (Yema): In loving memory of my Lola Diday

My dad grew up in a big ancestral house along with his 4 brothers, a sister and his cousins. Before I was born this house burned down. So, I grew up visiting my grandparents every summer in a 'shop house'. I call it a 'shop house' because it looks narrow in the front but really elongated towards the back and true to its name, at some point, I remember that it had a store in front. My grandparent's house was never ever finished. One summer I went back to find the stairs facing the road then the next year it was facing away from it. I reckoned that my grandfather was probably a frustrated builder (he taught Industrial Arts which involved carpentry before he became a School Principal). This made his house an on-going project until he was too old to manage the mess of renovation work. Funny, one time he divided the 5 bedroom second floor into 7 rooms..can you imagine how small it became? So, we all slept in the upstairs sala because it was cooler.

My grandma ran her household efficiently.But cooking was not her strongest point. She was not a horrible cook, just adequate. She never cooked any fancy dishes and this was probably because she raised her young family during the war and she lived in a small island (Camiguin) all her life.She was used to serving what was only available. This means fish might be abundant but its just one kind of fish per season. I remember vaguely when I was very young that electricity still did not reach my grandparent's town (the house still have a wood fired oven to this day), we have to do many trips to the market everyday because there was no refrigeration.

My Lola Diday smiles a fact, I never saw her got mad

Lola Diday was so frugal. She will never throw away any leftover and will continue to serve them over and over until the food goes off (or gone to our bottomless tummies, whichever comes first). Sufficed it to say, I never had any memorable meal made by Lola Dids..but what I will never forget however, was her Yema (Dulce de Leche). It was on the browner side, a bit more toffee like. She would give us one each in the afternoon to calm us down when we get rowdy. It was so addicting that one was never enough. Of course we can't have too much sugar so she would hide it in a milk can. We always know where she puts it though and would always help ourselves with an extra serving when the "coast is clear".

I never got the chance to ask about the secret of her Yema because she stopped making them when we got older. I got this Dulce de leche recipe from David Lebovitz. It was the only recipe that came close to Lola Did's. It was so good that I never got to make it into balls. I just spooned and licked its milky and sugary goodness. I also tried spreading it into my bread as the article suggested. Here's how to make a Yema or Dulce de leche according to Lebovitz:

1. Preheat the oven to 425° F (220° C).
2. Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a shallow baking dish/glass plate. Stir in a few flecks of sea salt.
3. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

 I will call this "The Time Machine" because this treat literally transported me back to my happy childhood.

Monday, July 11, 2011

Post script: organizing your Phuket wedding on a budget

Organizing my own wedding taught me a lot of things about living in Phuket, dealing with Thais and basically being able to accomplish everything that you need to do in spite the language barrier and cultural differences. I could say that it was not that easy, but it was not so difficult either, as long as you have a few helpful friends and a supportive and understanding partner. I wrote about the day that we officially registered our marriage in this blog. For details on how it is done, here is what I learned that I want to share to anyone who wants to get married in Phuket:

1. Having a religious or ceremonial wedding is not legally binding in Thailand. You have to either get a civil ceremony in your own home country first or you have to register your marriage in the Amphur (Local Registry) before or after the ceremony.

2. Do not believe in what you read in the internet from Legal Offices that its difficult to go through all the requirements on your own. It's written everywhere that its a very complicated process and that you will need professional services to free you from all the hassles. This is just a marketing ploy. Its really not that complicated, all you need to do is:

        a. Go to each of you and your partner's consulate/embassy (if you are British there is even one in Phuket) and get a certificate stating that you are of age,single therefore you are free to marry. Some embassies require some proof before they issue the certificate but there's nothing that you cannot accomplish online or ask your relatives back home to do it for you. Just make sure you have all the requirements ready specially if you have to fly to Bangkok to submit this.

        b. After you are issued the certificate, bring this to a translator in Phuket Town (near the Thai Hua school), they will also submit it to Thailand's DFA for the licenses.

        c. After a couple of days they will call you that it's ready and all you need to do is go to the nearest Amphur office and submit it. You will get your wedding certificate in 15 minutes.

3. If you have the budget to get a wedding organizer, then well and good. But wedding organizers (specially the Thais) can be a bit pricey (50,000 Baht-25,000Baht) if they know that you are a farang (foreigner). The best thing to do is not to settle right away on the first one, scout and compare prices, haggle, because in our experience they can go down to more than 50% from the original proposal.

4. If you decide to do it yourself, settle first on what kind of ceremony you would like to have. If you are a Catholic and your partner is not, you need to ask a dispensation from your own local Bishop that you can marry a 'gentile'. Your best bet is to do a Christian service or a Buddhist one like we had. Pastor Yay of The Seeds Church in Cherngtalay is a very good man. You can contact him thru their Facebook page.

In my traditional Thai dress

   If you want to do the Buddhist ceremony, you can have it arranged by the same supplier where you will rent all the stuff that you need for the ceremony. There are a lot of wedding salons in Dibuk Road and Thalang Road in Phuket Town again best to compare first before settling on one supplier. And, make sure that the tiniest detail should be written on the agreement or job order including the service fee because they can conveniently say 'mai khao jai' or I did not understand to get away with a lot of things.

5. Choosing the venue for the ceremony, if you want to do it in a hotel most of the packages will set you back to 100,000-120,000 Baht just for the ceremony, a very basic flower arrangement and a few add-ons. We did ours in just less than 20,000 Baht. You can do it in your own home or on the beach.

6. Most wedding organizers can also provide for the flowers, some local flower shops can also give a good price specially if they are far from the resort areas. But try to visit a flower farm along Thalang or near Chalong because they supply the flower shops and some of them can do flower arrangements and can even deliver it.

7. You may scrimp on a lot of things but do not scrimp on the food and wine. But maybe that's just me ;P

the day after

Since almost all our guest only came for the weekend, our family friend Doug arranged an island hopping trip in his boat the day after. It was a wonderful way to experience the island/s if you're taking a very short trip to Phuket. I've been to the boat on numerous occasions but I don't think I will ever get bored or will cease to be amazed at the limestone island formations in the Andaman Sea. And of course being with your family and friends in a luxurious boat totally spells FUN!

bottomless Rosè anyone?

We feasted on roast chicken, salad, prosciutto, smoke salmon and assorted cheese. Drunk rosè, left-over Proseccos from the day before and jump on the dingy to get piña colada.
A tell-tale sign that I will eventually embarrass myself

my siblings and I having a taste of Pastis for the first time

carbon copy (with my Tates)

taking a dip after lunch

trying to grow some hair in Naka Island

By far it was the most memorable weekend of my life. And it ended so beautifully with this wonderful sunset taken on our way back.

the after-party

Usually, weddings have after-parties in a club or bar but since we were drinking copious amount of alcohol since 10am, we thought to just host the after-party in the house. Also, we have not seen most of our family and friends for more than a year so we were 'selfish' in that we want to put them in one place so we can spend quality time with them.

For those who are my friends in Facebook, you might have noticed that I was very resolved in finding all avenues on how to procure a lechon to Phuket. Because I always thought, if there is no lechon then its not a party, its just dinner (hehe..). my tenacity paid of and I found a Filipino who works in the Marina and willing to roast me a lechon (yey!).

the star of the night paired with satay and phad thai

homok ( fish curry pate ) a traditional dish served on Thai weddings

The Scottish wedding cake--yummy!

Ross (Scott's cousin) with our neighbor Rich

"best pig in the world"

The "citrus boys" Melon and Lemon cooling off

 It was a night of more drinking, which eventually ended up in dancing..most of the pictures are unprintable because of graphic content (haha!). We even did an impromptu Scottish dancing or the drunk's version of it--which on hindsight can actually be the same thing no?!. This was taken from an iphone so the quality was not that good (taken into consideration that the one who took it had a "few drinks" as well).

That's me, my mom-in-law, my dad, my friend Vera, Ross and my brother-in-law Craig

Saturday, July 9, 2011

new name, new look

Why change the look? Yey! finally, I was able to streamline the look of this blog. Life is a Fiesta looked exactly like a fiesta with bandaritas pa! The colors don't have any coherence and I have been wanting for the longest time to give the blog a clean and simple look. I also wanted to give it the same color palette of the website that I am still trying to finish. Special mention goes to Lia of Summerdaystudio for inspiring me and most of all helping me by writing a great step-by-step guide on how to improve this blog (click on the link). Thanks gang!

Why changed the name? I started writing my food blog to tell stories about memories that I associated with food. But as my life changed, I noticed lately that most of the stories I created came from my kitchen. My kitchen is basically my office now..obviously, I cook and bake here and on top of that I write from my kitchen counter! Cucina de Casuarina is the name of my on-line bakery. Casuarina Shores is the name of our apartment. For those who already read this blog last night yes, I changed the title to Cucina de Casuarina then on hindsight I thought..what if we transfer elsewhere and besides the title is a mouthful. Apple's Kitchen is straight forward..after all, I'm Apple and this is my kitchen.

So, cheers to the new chapter of this blog..may it witness more misadventures in my little kitchen so that I can share more stories to you all.

P.S. to those who have problems accessing the blog please be patient with me for a couple more days..i'm doing the finishing touches of the reconstruction and also I will have my own domain name soon!! I feel like I've grown up :)

Wednesday, July 6, 2011

The Wedding Reception

Yes, I'm doing this by installment. It's only now that I found the time to write again. So, where were we?..After I became Mrs. Kilgour ( officially the 5th Mrs. Kilgour in the family), we proceeded to Trisara ( blog about the venue you can find here). We were supposed to have a long table outside with the view of the sea but we changed our minds on the last minute for fear that it might get really hot. Trisara did a very good job on setting up the private room with simple yet elegant flower arrangement. Did I mention that the theme of our wedding was 'nothing fancy'? Ha!

My friends and I

Exterior shot of our reception

with my brothers Melon and Lemon (yes, that's their real names)
the happy Mr. and Mrs Kilgour

My dad gave a short but sweet speech asking Scott to love me as much as he loves me!! (aww!! Tates, you're the best!). He told me after that he didn't make it long because he might cry.

best Tates in the world!

Of course I will not skip the food shots! This is a food blog after all! And the food was really good. I mean, I've been to countless weddings with terrible catered food but that lunch was exceptional.

the menu in case i'll miss out on some dishes

the goat cheese tartlet was my favorite
This is the tuna with soba noodle which was seared perfectly

 For our entree, since our guests were a mix of Asians and Westerns we also had a mixed Thai and Western dishes.
Spicy seared duck

Roasted baby chicken

Phed Kha Pow Moo
Pan fried Sea Bass
 My next favorite dish was the dessert or desserts (as there were 2). Sheila, Scott's mum wanted to go back to Trisara right after just to have that Mango trifle again. It was that good!

Mango trifle and Deep Dark Chocolate Cake
Add caption
Even the truffles that they served with the coffee was also really, really delicious. Below, are the place cards and gift tags that were made by my sister-in-law, Susie. Aren't they cute?!

its simple and nice and the organic material matches the placemats..thanks Sus!!

15 year old Scottish Whisky for the guys

Thai Silk Scarves for the gals

 ..because it was very hot, they couldn't resist taking a deep on Trisara's beautiful pool after.

P.S. I just want to post these photos to remember how fun and special it was to be sorrounded by both our families and friends on our special day.