Cook over medium to high heat for about 10 minutes, stirring occasionally. You’ll know it’s ready when the beef is fully ...

Ingredients 3 tbsp. red Thai curry paste, we used Thai Taste 400 mL chicken or vegetable stock 1/2 small pineapple, peeled and cut into slim wedges 175 g baby corn, halved lengthways 200 g fine ...

According to Thai food expert David Thompson, the earliest known written recipe for Massaman curry appears in a poem by King Rama II of Thailand, celebrating its flavours. The dish is thought to have ...

Despite being deeply embedded in Thai cooking today, chili is not native to Asia. It originally came from South America and was introduced to Southeast Asia in the 16th century by Portuguese traders.

It’s something that I feel so deeply connected to and that keeps me alive.” Girish hopes the rich legacy of rice cookers in film continues to, well, cook. “This is my dream series,” she says.

Taro Daniel is one of many who failed to get through the Wimbledon qualifying rounds this year, and the Japanese player has opened up on the financial struggles of being outside the world's top 100 ...

First, boil basmati or long-grain rice. Then, in a pan, fry onions, ginger-garlic paste, cumin seeds, bay leaf, cinnamon stick, cardamom pods, cloves, black peppercorns, and green peas till soft.

An employee of a rice noodle company promotes products via livestreaming platforms at a facility in Liuzhou, the Guangxi Zhuang autonomous region, in June. [Photo/Xinhua] Rice noodles, a traditional ...

Tasty: Vegetarian meals that will have even regular carnivores forgetting there's no meat. Wellingtonians seeking a delicious and low-priced vegetarian feast need look no further than Aunty Mena's ...

3 cm x 2 cm piece ginger, peeled, finely chopped 5 garlic cloves, finely chopped 3 - 4 Thai red chilies, finely chopped 1 coriander plant, root and stalk finely chopped, leaves reserved for ...

You start with a base: cart noodles with two toppings for RM11.90 or three for RM13.90. Anything extra depends on the topping. From there, it’s all about preferences: dry or soup, spice level, and ...