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I can only describe Malaysian cuisine as a mixed tape of culinary hits from around the world. Including chart topping dishes such as;
A crunchy slice of freshly baked ciabatta bread, roughly diced red-ripe tomatoes, hand- torn sweet basil, a drizzle of peppery Tuscan olive oil, a splash of rich balsamic di Modena and flakes of sea salt …
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Feeling like a naughty school boy, I asked the Chinese Buddhist shopkeeper, “what is the biggest firework you have for sale?” he handed me a multi shot roman candle the size of a mini bazooka, I handed him the 300 Thai Baht (10 dollars) in return with a semi guilty smirk in the corner of my mouth, I felt like I had gotten away with a crime…
I can only describe Malaysian cuisine as a mixed tape of culinary hits from around the world. Including chart topping dishes such as;
A crunchy slice of freshly baked ciabatta bread, roughly diced red-ripe tomatoes, hand- torn sweet basil, a drizzle of peppery Tuscan olive oil, a splash of rich balsamic di Modena and flakes of sea salt …
So here it is… My infamous healthy, light, crunchy, sometimes referred to as ‘crack like’ Granola recipe.
This has been my go too desert recipe for years. It is decadent yet light and rich… enough to satisfy the sweetest of tooth.
Barcelona has a word class dinning and drinking scene full of culture, vibrancy and has an equally impressive market to support it.
Feeling like a naughty school boy, I asked the Chinese Buddhist shopkeeper, “what is the biggest firework you have for sale?” he handed me a multi shot roman candle the size of a mini bazooka, I handed him the 300 Thai Baht (10 dollars) in return with a semi guilty smirk in the corner of my mouth, I felt like I had gotten away with a crime…