Breakfast Grain Bowl

Grain bowls are all the rage these days, and it's not difficult to see why. They are wholesome, nutritious food that taste just as great! The only downside for me is that they can be quite costly. Thankfully, that's one easy problem to solve.

Breakfast Grain Bowl (serves 1)

 25g     Quinoa, rinsed
 50g     Water
1 packet of Keto rice
1/3 a ear of Corn
A handful of Pine nuts
Salt and Pepper, to taste

Egg
Mushrooms
Cherry Tomatoes
Arugula, rinsed
Avocado, pitted and sliced
Lemon wedge 

To prepare Quinoa
1. Place quinoa and water in a microwave-safe bowl, cover with a microwave-safe plate and microwave on High for 6 mins. Stir and microwave for another 3 mins. Let it stand, covered, till all the water has been absorbed. Then fluff it up with a fork and reserve.

Soft-boiled Egg
2. In a small pot, place enough water to cover the egg and bring it to a boil. Lower egg into the pot and turn the heat to low so the water is just simmering gently. Cook for 6 mins then remove the egg and place in ice water for 2-3 mins. Peel the eggshells carefully and reserve.

3. Lightly coat the corn with olive oil then place in a frying pan over medium heat. Add in the pine nuts to toast them at the same time. When the corn is cool enough to handle, cut the kernels off the cob with a knife and reserve.

4. In the frying pan, heat a tablespoonful of olive oil, blister the cherry tomatoes and cook the mushrooms together. Season with salt and pepper. 

Assembly 

5. In a large bowl, toss together the Keto rice, quinoa, toasted pine nuts, grilled corn kernels and arugula with a drizzle of extra virgin olive oil, and salt and pepper to taste.

6. Top with pan-roasted mushrooms, blistered cherry tomatoes, soft-boiled egg, sliced avocado and serve with a wedge of lemon.

If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)

Thoughts: While I called it Breakfast Grain Bowl, it is definitely good to be enjoyed at any time. I just think this is the kind of breakfast that I would love to wake up to most days (the other days are for pancakes and waffles... yum!😝), half of the ingredients are already what I eat for breakfast on an almost daily basis!

I love this mix of grain -- the different textures and the occasional pop of sweetness and nuttiness, but feel free to swap in your favourite grain. Farro has been getting increasingly popular while barley, lentils, chickpeas and all the different coloured beans will be excellent additions too.

I didn't include any sauces in this recipe, but to make things more interesting, you can add in some pesto, tahini, harissa, chutneys or even just a big tablespoonful of greek yoghurt.

Share with us your yummy creations on facebook or tag @whattobaketoday on instagram!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Super Easy Fluffy Pancakes

With a baby around, I find it troublesome to use my old pancake recipe which requires using whipped egg white. Most mornings, I feel too lazy for that much work in the kitchen! 

I promised myself that I will have to come up with another recipe that’s easy to put together, no whipping of egg whites yet I still can have my fluffy pancake stack! 😍

Super Easy Fluffy Pancakes! (feeds 2 pax or 1 pancake lover)

150g     Plain flour
    5g     Baking powder
  30g     Sugar
small pinch of salt

150g     Milk
    5g     Canola oil
    5g     Vanilla Extract
    1       Large Egg

1. Briefly whisk the plain flour, baking powder, sugar and salt together.

2. Whisk the milk, oil and egg till homogeneous.

3. Pour the wet ingredients into the dry ingredient and stir till the batter just comes together. 

4. In a frying pan, over low heat, pour in batter to your desired size. Wait 1-2 mins till bubbles form and the bottom is no longer soggy before turning. Cook the other side for another 1-2 mins before removing.

5. Serve warm with your favourite toppings! Maple syrup, honey, chocolate spread, bacon!!!, fresh fruits and the list goes on! 

If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)

Thoughts: Look at the pancake puffing up! This is really super easy, just stir the wet ingredients into the dry till just combined and that's it! There are no tricks or skills to these fluffy pancakes. Perhaps the only thing to look out for is to wait for the pancakes to puff up and the bubbles to stablised before flipping.

I set out to make these as basic pancakes, barely sweet with a subtle touch of vanilla, so they will go well with anything! You can increase the amount of sugar or add maple syrup and they will be good to eat on their own! Or replace the oil with half a tablespoon of melted butter if you don't mind the extra step, that will be real tasty too!

Feel free to go creative with this basic pancake recipe! Top with your favourite fruits, ice cream and syrup! Or add some delicious mix-in right into the batter! Did I hear chocolate chips?! Share with us your yummy creations on facebook or tag @whattobaketoday on instagram! 

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Herbal Chicken Roulade

During my confinement earlier this year, I remember wondering why most confinement food looks so...... boring. Even though they tastes great and I have no issues eating them every day, but some of them just look like a dull, brownish blergh.

So when given a chance to work with a popular herbal tonic, I immediately thought of giving confinement food a "makeover". But since I know next to nothing about the do and don'ts of the confinement regulations, I drew inspiration from the ohmygawd-so-tasty Steamed Chicken Thigh with Essence of Chicken that my good friend, but more machiam ah hiah (like big brother), lovingly prepared for me when he visited back then.

Now this looks like something that whet up appetites. 😎

Herbal Chicken Roulade (serves 2)

 2pcs    Chicken breasts, about 500g total
  20g     Herbal tonic or herbal wine
 1 tsp    Sesame oil
Salt and White pepper, to taste

Black fungus, soaked
Red dates, stones removed, soaked

500g     Chicken stock, homemade preferred
4-6pcs   Dried shiitake mushrooms, soaked
  20g     Herbal tonic or herbal wine
Wolfberries (aka Goji berries)
Salt, to taste
  10g     Corn flour

1. Pound chicken breast, with the back of the knife or a rolling pin, between 2 sheets of cling wrap till an even thickness of about 1.5 cm. Marinate the chicken breasts in the herbal tonic, sesame oil, salt and white pepper for at least 15 mins.

2. Soak both the black fungus and red dates in hot water for at least 15 mins or till soften.

3. Place the chicken breast on a big piece of cling wrap. Lay the black fungus on the chicken breast, followed by the red dates.

4. Roll up the chicken breast in the cling wrap, like a swiss roll, while keeping the fillings in. Avoid trapping too much air inside. 

5. Hold on to both ends of the cling wrap and keep rolling the chicken against the counter top till it becomes a tight cylindrical shape. Tie both ends together in a double knot.

6. Boil water in a pot big enough for the chicken logs then turn it down to a low simmer. Gently lower the chicken and let poach for about 15 mins. When it is done, remove the chicken and let them rest for 5 mins.

7. While the chicken is poaching, place soaked shiitake mushrooms and chicken stock in another sauce pot and bring to a boil before turning it down to a simmer. Add in the herbal tonic, wolfberries and salt to taste. 

8. Stir the corn flour in a little water then add the slurry to the chicken stock. Stir constantly and keep simmering till it thickens and is glossy.

9. Snip off the ends of the cling wrap. Be careful of the hot chicken juices in the log. Unwrap and discard the cling wrap. Slice chicken roulade into pieces, plate with the shittake mushrooms, drizzle on some gravy. Garnish with coriander and serve.

If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)

Thoughts: It's no surprise that the chicken is so tender since they were gently poached, much like the sous vide method that has been immensely popular in recent years. But I was surprised that with the small amount of tonic and in that relatively short marinating time, the chicken meat managed to take on the distinctive herbal fragrance pretty well. 

Like I mentioned, I only know the usage of basic Chinese herbs and not too well-versed in the "what goes with what, for what benefits", so instead of using them in their raw form, I used a convenient herbal tonic instead. A good option for us younger generations who hasn't yet master the knowledge of Chinese herbs. 

Together with black fungus, red dates and wolfberries, eating this dish will replenish red blood cells, improves circulation and eyesight, strengthen the waist, boost your vitality and immune system. Though I first thought of it as a confinement food, it is a wholesome dish for the rest of the family as well and will improve everyone's general well being. This is good as a light meal on its own, perhaps as lunch, or serve with some rice as a side for dinner. 

While I do like that the gravy adds extra moisture and slippery mouthfeel to the chicken, I also think it will make an awesome herbal soup dish. To do that, just double the amount of chicken stock and tonic used, and skip the corn flour. 

Nourish your family with this simple elegant dish and if you tryout the soup version, do share with us your yummy creations on facebook or tag @whattobaketoday on instagram!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Laksa Pulled Chicken Prata Foldover

Singapore's national day is less than 2 weeks away. When asked to create a dish that showcases the multicultural cuisines of Singapore, I thought why not also attempt to “upscale” it?

In recent years, we have seen a few food fads. Many willingly fork out good money for them, yet not do the same when it comes to the familiar food we grew up with. Think bak chor mee (minced meat noodles) vs Japanese ramen, ice kacang vs bingsu. Our local fare is no less tasty and oftentimes require the same amount, if not more effort to prepare. 

Since cafe culture has been getting increasingly popular in Singapore, I drew inspiration from cafe food trends in Australia and infused them with some of our favourite local flavours. The result? This foldover that I’ll gladly pay for in a little hippy cafe.

Laksa Pulled Chicken Prata Foldover (makes about 10)

650g     Chicken thigh, boneless
350g     Chicken breast
100g     Laksa paste, premix

  85g     Onion, minced
  40g     Dried shrimps, soaked, minced
 2 - 6     Chili padi
   2        Lemongrass, white portion, slightly smashed

275g     Coconut cream
200g     Water

2 tbsp   Laksa leaves, chopped

1. Marinate chicken pieces with laksa paste for at least 30 mins.

2. In a sauce pot over medium heat, sauté minced onion in about a tablespoon of oil till it turns translucent. Add in the minced dried shrimps, chili padi, lemongrass stalks and sauté till fragrant.

3. Add in the marinated chicken pieces and sear till the exterior is no longer raw. Pour in the coconut cream and water. Stir to combine thoroughly and bring to a boil.

4. Turn heat down to low when the mixture boils, cover slightly and maintain a simmer for about 30 mins.

5. Remove chicken pieces from the laksa gravy, discard skin and shred with 2 forks. Keep gravy on a simmer while doing that.

6. Return the shredded chicken into pot and heat through thoroughly. There shouldn't be too much gravy left and the chicken will absorb some too. Season accordingly with salt if needed. Stir in the chopped laksa leaves and it's ready to serve.

To serve:
Prata
Lettuce
Bean sprouts
Laksa leaves
Calamansi 

Other serving suggestions:
Fried tau pok
Hardboiled egg
Fried chicken skin

7. If using prepacked prata, cook accordingly to package instructions.

8. Lay pieces of lettuce on half a side of the prata. Place generous heaps of the laksa pulled chicken on top then add beansprouts and laksa leaves.

9. Fold the prata into half like a taco and serve. Squeeze some calamansi juice over it before eating.

If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)

Thoughts: Laksa is my go-to food whenever I don't know what to eat. Most people’s go-to choice is chicken rice which is my 2nd choice ‘cause I kinda overkilled on it while growing up. So naturally, the first flavour I want to work with is Laksa. Just look at the Laksa Sablés from last year, it was also the first thing that popped into mind. 

It's no surprise that the laksa flavour works seamlessly as a pulled chicken dish. Though not one of the traditional toppings, chicken has made its way onto our bowl of regular Laksa. Not all stalls use them; it's a relatively recent addition to replace see hum (cockles). While I love see hums, I don't mind having chicken too. The meat will plump up from soaking in the spicy gravy and kinda squirts with every bite. And that is what inspired me for this dish.

Although chicken thigh carries more flavour but chicken breast soaks up more gravy and becomes "juicier", so I decided on 2 chicken thighs and 1 chicken breast. I still want the pulled chicken to be moist and flavourful but not too wet as it is meant to be a filling after all. You can do it in whichever permutation you prefer though.

And since I'm creating a kinda brunchy dish, of course prata must be included; it's one of Singapore's quintessential breakfast choices! I'd say it's the perfect vessel for this application. Flaky and not too greasy. Together with the cool lettuce, crisp bean sprouts, extra sprinkle of aromatic laksa leaves and that squeeze of calamansi. Oompf! So toothsome!

I think this foldover is a good representation of Singapore - we embrace our traditions but we are also trendy and updated with time. Although it didn't encompass all the different cuisines we have, which is quite impossible since we are so diverse, it signifies that different cuisines can come together to form a cohesive dish. Just like how people from different countries, background and all walks of life, not just different races, can live harmoniously on this little island we call home.

Serve this dish and turn your home into a cafe this national day, or better still, invite your friends and family for "prata folding party" and watch NDP together! Share with us how you enjoy this dish on facebook or tag @whattobaketoday on instagram! 

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Stuffed Milo Lava French Toast

We didn't have much when we were young. Dad held a menial job while Mum stayed home full time to care for the 3 of us till I was deemed old enough to look after my siblings. 

I was just about 11 years old when mum decided to rejoin the work force to help support the family. I have yet learn how to cook, so Mum would leave us with a big loaf of bread, some snacks or some loose change to buy food (there was still $1.50 chicken rice in those days). Mostly the bread since it is the most cost effective option. But kids be kids, of course we got sick of those mass produced bread very quickly. Nutella or peanut butter might have made it easier but those were considered luxury to us.

The bread would sit on the table till it had passed its prime. By then Mum had no choice but to turn the stale bread into french toast. It was nothing fancy, just a crude version using only eggs and sugar, but my sisters and I would snap them up in no time at all. It may appear trivial but for a young adolescent girl, every little thing is something when we had nothing. 

That's why when I first came across Food from the Heart, I feel so much for the wonderful work they are doing. Especially their School Goodie Bag programme where they provide monthly food supplies to needy families with school children. They believe that no child should go to school hungry as it might hinder their learning abilities. Each goodie bag contains a number of necessities like rice, oil, canned food and even fresh eggs! As part of the programme, FFTH have engaged a group of volunteers, including myself, to create delicious food showcasing items from the goodie bag. Straight away, I knew I will create a French Toast recipe.

Stuffed Milo Lava French Toast (serves 2 or 1 very hungry kid)

  30g     Milo powder
  15g     Sugar (optional)
a bit of Water

100g     Milk
  10g     Milo powder
  15g     Sugar (optional)
     1     Egg
pinch of Salt

4 slices of Bread, white or wholemeal, any kind you prefer
Banana, sliced

 50g     Cornflakes, crushed

1. Mix water, a bit at a time, to the 30g of Milo powder and stir till it becomes thick and syrupy. 

2. Dissolve the 10g Milo powder into Milk, then combine mixture with egg and salt.

3. Place banana slices onto a piece of bread, leaving some space around the edges. Drizzle 1-2 tablespoonful of Milo sauce onto the banana slices then cover with another piece of bread. Pinch together the edges of the 2 pieces of bread.

4. Carefully dip the bread into the Milo egg mixture. Make sure both sides get a good soak then transfer it to the crushed cornflakes and coat as thoroughly as possible.

5. In a frying pan, use either oil or butter to pan fry both sides of the french toast till golden brown. Serve immediately with more banana slices and the remaining Milo sauce (if any).

If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)

Thought: During conceptualisation, I know there are a few important things to note. Apart from using items from the goodie bag, the rest of the ingredients must not be too costly. For this purpose, only bread and banana has to be purchased separately but even so, they can be obtained cheaply. I assume that salt is available but it can be omitted regardless. However, I would suggest adding some sugar. Personally I have a low tolerance for sugar, so I'm satisfied with having the natural sweetness from the banana and Milo, which is already sweet. But hubs didn't find them sweet at all and I consider him a "normal" person, so it will be best to add in some sugar to sweeten up the french toast.

Next, this recipe must be relatively easy to put together. I remembered how my parents were dead beat from work everyday, so I imagine it's the same for these families. 

On top of all that, I also want the french toast to have a "wow" factor. Kids do compare what they have (or don't have) among each other. For awhile, my young self felt inferior to peers because of all the things I don't have. I think it is worse now for kids trapped in the same situation, growing up in this kaleidoscopic world, filled with all the Insta-worthy food that cost 3 to 6 times a plate of chicken rice would.

Though my stuffed Milo Lava french toast is nothing fancy, neither is it very eye catching, I hope it will bring happiness to the kids in some of the families, just like my Mum's french toasts brought to me. I would be stoked if Mum had made me this back then! 

This goodie bag initiative will most certainly help these families and lessen their burden in this society of ever rising costs. Help support them and their children, make a donation now.

Then make the french toast, take a pic and make it Insta-worthy. 😆 And share with us your yummy creation and thoughts on facebook or tag @whattobaketoday on instagram!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Salted Gula Melaka, Coconut Cream and Banana Magic Icebox Cake

Time is something I don't have enough of since the arrival of my little bun. In the past whenever I feel like having cake, I can take my own sweet time in gathering the ingredients and spend a full day to make one. Now, I'll be happy if I have time to enjoy a slice!

That is why when creating this recipe, I planned in such a way that most of the steps can be done separately. It is not necessarily a quick cake recipe, but at least when I need to walk away to feed or soothe my baby, I can do so without having to worry that the meringue will deflate, the butter will melt or the cake will burn. If like me, you also don't have the time to bake, this recipe is for you.

Salted Gula Melaka, Coconut Cream and Banana Magic Icebox Cake
(makes 8" square)

Salted Gula Melaka Syrup
200g     Gula Melaka, shaved
   3       Pandan leaves, knotted together
2 tbsp   Water
good pinch of Salt

1. In a sauce pot, over low heat, combine all ingredients and let the gula melaka melt completely. Let cool slightly, strain and transfer to a small bowl.

Salted Gula Melaka Coconut Cream
270g     Coconut cream
200g     Heavy cream
150g     Salted Gula Melaka syrup
   10     Pandan leaves, knotted together

  60g     Corn flour
  30g     Water

300g     Heavy Cream

2. In a sauce pot, combine coconut cream, heavy cream, salted gula melaka and knotted pandan leaves. Bring the mixture to a gentle simmer.

3. Mix the corn flour with water and remove the pandan leaves. Gradually add the corn flour slurry into the coconut cream while stirring constantly. The mixture will thicken up and resembles the consistency of condensed milk. Transfer to a bowl and cover with cling wrap, letting it touch the surface of the cream to prevent a skin from forming. Let cool slightly before chilling in the fridge completely.

4. Whisk the heavy cream till stiff peaks, and briefly whisk the chilled coconut cream to loosen it up. It should have set as a soft custard. Gently fold the whipped cream into the coconut cream.

Assembly
1 packet Marie biscuits
Bananas, sliced

5. Line an 8" tin with cling wrap, leaving an overhang of about 10cm on each side. Start the first layer with salted gula melaka coconut cream, then place as many Marie biscuits as you can on top. Smear another layer of coconut cream then add in the banana slices before covering them with more coconut cream.

6. Repeat process till you have no more cream left. Ideally you should end with the Marie biscuits layer with just enough cream to cover it. Cling wrap the top with the overhang and chill in freezer for at least 6 hours or preferably overnight.

Optional
300g Heavy cream
Banana
Salted gula melaka syrup

7. Whisk the heavy cream till stiff peaks. Overturn the frozen cake onto a cake board or serving plate. Remove cling wrap and decorate with whipped cream, banana and salted gula melaka and let thaw before serving.

If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)

Thoughts: Unlike conventional cake making, this "cake" doesn't require any baking nor any skills or techniques. And the cake is simply Marie biscuits, softened by the moisture from the salted gula melaka coconut cream. It practically made itself while chilling overnight! To the current me, that's the beauty of this recipe! *waves hands in the air* Magic! Tadahhhh~

I'm lame like that and will totally do it in real life too. 😅 Forgive me.

Icebox cake is not a new concept. In fact you already know one -- Tiramisu! I just wanted to make something simple and thought why not make one with the flavours we are familiar with?! Gula melaka, coconut and pandan are like the holy trinity of our South-east Asia dessert world. They complement each other perfectly, so I wouldn't change anything except for a big pinch of salt! 

That salt really makes a difference! It balances out the sweetness from the gula melaka, so the icebox cake is still sweet enough, rich and creamy without being cloying. But the banana and Marie biscuits play an important supporting role too! Without them, the dessert will be one dimensional and boooring~ Many times, I found myself digging for them through the coconut cream! Maybe next time I'll slice the bananas smaller so I can fit in more layers of Marie biscuits. And of course, make more of that delicious salted gula melaka I can't seem to get enough of.

I like how luscious this icebox cake is and yet didn't require too much of my time or effort. Even my mother couldn't tell it is non-baked and was impressed that I got it done while caring for little bun. I love having my cake and eating it too. 😜

If you're a busy lady who loves making or eating desserts, do try out this "magic" recipe! Then share with us your yummy creations and thoughts on facebook or tag @whattobaketoday on instagram!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Tom Kha Gai (Thai-style Galangal Chicken Coconut Soup)

This is supposedly one of the famous Thai dishes along with Tom Yum Goong. I wonder how many of you have tasted or even heard of this soup before, because of all places, I first had it in Australia! I didn't see it in Thailand or Singapore, but then I probably didn't look in the right places. 

It was winter, nearly 2 years back. We decided to lunch at a small Thai eatery just 5mins drive from our place. The staff there swore this is what we need to warm our bodies and whet up an appetite. She is absolutely right! 

Tom Kha Gai (serves 4-6) ต้มข่าไก่

1.5L     Chicken stock, homemade preferred
   1"     Galangal, sliced
   2      Lemongrass, just the white portion, smashed slightly
   5      Kaffir lime leaves, vein removed, torn and bruised slightly
 4-5     Chili padi, sliced

500g   Chicken thigh, diced
540g   Coconut milk
300g   Shimeji mushrooms
250g   Straw mushrooms

Adjust the following to preference:
 1-2 tsp    Fish sauce
 15-30g    Palm sugar
70-100g   Lime juice

To serve:
Lime wedges
Chili padi
Coriander

Optional
Mung bean vermicelli aka glass noodles
Cherry tomatoes
Baby kailan

1. In a large pot, bring chicken stock, galangal, lemongrass, kaffir lime leaves and chili padi to a boil.

2. Turn to low heat and add in chicken thigh. Simmer for about 15mins or till chicken is cooked through.

3. Gently stir in coconut milk and simmer for 5mins.

4. Add in the mushrooms and cook till just soften. Season to taste with fish sauce, palm sugar and lime juice.

5. Serve immediately with lime wedge, chili padi and coriander.

If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)

Thoughts: Don't let the milky colour deceive you as it did with me. I initially thought it was going to be bland and boring. I was wrong, of course. Tom Kha Gai is sour and spicy, slightly sweet and slightly salty, creamy and so aromatic! Quite the contrary from how it look like it will taste!

I learned that even though Tom Kha Gai is often called a "soup", it should really be categorised as "curry". The authentic way to enjoy it is with a bowl of fluffy, steamed rice; spoon the gravy and ingredients over, a few tablespoonfuls at a time.

I haven't been very into rice since giving birth. So to make it a complete meal, I added glass noodles, baby kailan and some cherry tomatoes. Keeps it light too. 

Try this super moreish dish and share with us your yummy creations and thoughts on facebook or tag @whattobaketoday on instagram!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.