I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 24 January 2016

Chill Con Carne.



Chilli Con Carne.

Equipment:
Large stock pot.

Preparation:
-1 large onion, chopped,
-2 cloves garlic, chopped,
-1.2kg roast pork, cut into 2cm chunks,
-4 chopped chillies (adjust according to your taste)

In a large stock pot, fry
-onion and 
-garlic, add
-2tbsp cumin seeds,
-bay leaves.
Cook, stirring until the vegetable have softened, put in
-pork pieces, add
-1tsp paprika,
-1 tsp cayenne pepper,
-plenty of sea salt/pepper.
Stir to coat the meat in the spices. Add
-2x400g tinned tomatoes,
-chopped chillies, 
-1 litre chicken stock.
Leave to simmer for around 2 hrs.

To taste:
-soy sauce,
-brown sugar.

Serve with rice or baked potatoes.
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