We are pleased to announce that on March 4, 2025, an updated Rich Text Editor will be introduced in the MyFitnessPal Community. To learn more about the upcoming changes, please click here. We look forward to sharing this new feature with you!
Replies
-
Grilled red snapper.
-
BBQ red snapper.
-
Seafood soup and a side of fried pumpkin.
-
Pier to Trang islands also reachable from Krabi airport which is a provincial capital two hours away.
-
@SafariGalNYC We are in Thailand on Koh Mook near the city of Trang in the Deep South. I would recommend the Trang Islands for snorkelling from the beach (we haven’t been yet—hiring a longtail for that today to reach sites that are not road accessible) if you don’t require buzzing nightlife. There are a few bars but they…
-
Would you eat here? Past experience with BBQ joints on island locations makes me wary of tourist traps. The swordfish looks might impressive though.
-
Not sure if we will eat at the local BBQ restaurant because it looks like a tourist trap. The seafood spread, especially the swordfish, looks pretty impressive though.
-
Fried prawns in tamarind. Hubby ordered chicken satay.
-
Fast food on the beach.
-
Fast food on the beach.
-
Dinner at a hole in the wall of a sleepy provincial town a we make our way to islands.
-
Airport food. Don Mueang domestic airport.
-
Seafood salad.
-
Dinner at a seafood restaurant. Stir fried sea bass, squid fried with garlic which is essentially how my prawns were cooked last night. Sunflower shoots which were similar to pea shoots.
-
Lunch at an old teak house and dinner with a river view.
-
A kind of mundane fried shrimp dinner at a hole in the wall restaurant near the hotel after arriving on our first day of holiday.
-
Day0 and Day1 of vacation. Green chicken curry on the Thai Airways from Heathrow to Bangkok service in Economy was surprisingly hot. Breakfast of mushroom pancake. We ate at a hole in the wall near the hotel. Pity the hubby didn’t want to try out the street food stalls set up for Bangkok Design Week next door to the hotel.
-
I am rather pleased with the tapas dinner I managed to put together today despite getting home from the office at 20:00 and having to pack as we go on vacation tomorrow. I fried the onion and potato for Spanish tortilla last night, though letting red onion infuse in the beaten eggs overnight made it an unattractive colour.…
-
Tuna tartare and nam prik plaa tuu.
-
Fish forward dinner tonight. Starter of tuna tartare with a few microwaved poppadoms for scooping. Followed by nam prik pla tuu. That's Thai chilli dipping sauce for crudites made with mackerel.
-
New strategy for asian stir fries on weeknights. Do all the chopping and measuring the night before so the actual stir fry looks like a cooking show, just dumping ingredients into the wok. Even worked despite having an unexpected dinner guest, whom we accomodated for by doubling the rice and pulling out a bag of beef…
-
I missed a pack of mince at the back of the fridge when my girlfriend and I batch cooked a lot of chicken meatballs on the weekend. Made pad kra pao tonight with that. Turned the Ecuadorian coriander sauce into a non authentic Nam Prik Pla by mixing that with the leftover khmer lime and pepper sauce, adding some fish sauce…
-
@neanderthin I never use olive oil or garlic either. However, I do now stir an extra teaspoon of cornstarch into the pasta water to increase the starch content. Apparently it makes the sauce less likely to split if not at the ideal temperature. https://www.nytimes.com/2025/01/24/science/cacio-e-pepe-recipe-corn-starch.html
-
Weeknight dinner of a small steak and air fryer roast potatoes with three veg (we need to clear out the fridge because we are going on vacation this weekend) and three sauces (two were leftovers from last night and the blue cheese butter was part of the fridge clearing strategy).
-
Simple dinner with toast. To start, a herring that the hubby dragged back from Amsterdam this week with the usual garnishes. Followed by a non conventional split pea soup containing fish sauce, vinegar, and edamame beans with some Ecuardorian coriander sauce stirred in. The Ecuadorian sauce was going to be too hot for the…
-
My batch cooking girlfriend came over and we did braised red cabbage and baked a lot of chicken meatballs to fill up our freezers for weeknights. Besides our labours, dinner tonight was supplemented with a starter of dutch herring salad from the batch the hubby dragged home from his Thursday hospital visit in Amsterdam. We…
-
@Rainbow2300 Cheese souffles always inflate like crazy and fall as they cool. I am sure you can find the scientific reason if you google it, but if I remember correctly it has something to with the egg whites deflating as they cool. So ideally one needs to serve them right away.
-
The hubby is in Amsterdam visiting a sister in hospital. i made dinner with all the stuff he hates but I like: broccoli, coriander, prawns. Fried with Chinese sweet potato noodles which are very chewy. I need to pad my stomach with an early dinner before heading out for some leaving drinks at work. In investment banking,…
-
@Rainbow2300 Remember to take out the little platform or raised basket out of the air fryer if you are using that instead of the oven. Mine rise so much that they can touch the heating elements and burn. If that happens slip a small square of foil in between. Wait with putting foil on until after a dry golden skin has…
-
Typical weeknight where I pull something batch cooked out of the freezer. I made a lot of beef rendang a few weekends ago using the sous vide wand. Tomato lalab from Beb Vuyk's recipe. The last of the bok choi lingering in the fridge got braised.
