Recipe | The Daily Star
  • Fishy Business: Thai recipes for sea food

    Mix fish, egg, and cold water in a food processor and blend them together until the mixture turns sticky. Put the fish mix in a mixing bowl. Add curry paste, kaffir lime leaves, long beans, sugar, and salt to the mixing bowl and mix all ingredients together into sticky dough. Heat oil in a wok on high heat. Turn to low heat when the oil reaches frying temperature.

  • Tulips and romance for my Valentine...

    I have never been the woo-me-with-roses-and- jewellery sort, but I do love seeing the effort people put into make this day special for

  • Simple stir-fry

    The characteristic feature of stir-frying is to toss the food constantly with a shovel-like utensil called a 'charn', a spade-like scoop ideal for the continuous turning motion required.

  • Recipes From Siam

    Preheat oven to 200°C. Toss salt and pepper together with tomatoes and drizzle olive oil to mix well. Spread the tomatoes in one layer on a baking tray and roast for 45 minutes. In a stock pot, over medium heat, sauté onions and garlic with 2 tbsp olive oil and butter till the onion gets brown. Sprinkle red pepper flakes.

  • A menu of memories

    Salina Parvin, has shared with us the recipe of traditionally made chitol maach. This recipe brings to fore a spate of emotions for her. Cooking for Salina has a deep connection to her father who was not only a food enthusiast, but also a seasoned cook.

  • The Flourist's woodland Christmas

    2 cups flour, sifted thrice

  • Soup for the changing season

    No matter how well wrapped you are to fight the oncoming chilly winds, your stuffy nose tells a different tale. Pair that with a dull throb somewhere at the back of your head, you are already reaching for your cold medicines.

  • Sip Slurp Soup

    Sip! Slurp! Soup!

    Sitting snug under a blanket, with a book in my hand, I look out the window, its panes frosted by the steam rising from my mug of hot soup. I sip that delicious liquid and feel its warmth spreading through my body. I smile, this is my kind of winter evening!

  • Best Thai food

    Best of Thai

    In a wok on medium heat add vegetable oil, follow by garlic and bird's eye chillies; fry for 2 minutes, add nam-prik-pao (Thai roasted chilli paste) stir-fry until an aroma comes off. Add sea food and stir-fry until half cooked.Add white

  • Recipes by Khazana

    Marinate the chicken with yoghurt, salt, turmeric and ¼th teaspoon pepper powder, and set aside for about 20 minutes.

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