Bangkok// Part I of a Culinary Journey

floating market

Here we are, Bangkok. The city that took our hearts away from the first Green Tea Latte we had upon arrival.
Sure, it’s busy (which is an understatement) but if there is one thing striking about this City… the smell.
You can smell food from the moment you step one foot on Thai soil. And that’s what Bangkok is all about: food.
To give you one example: “Plastic Bag Housewife”. A term that describes housewives in Bangkok. They simply never cook, why would you? Every step you take there’s a food cart, food stall ready to take you away with flavours you’ve never experienced.

I must say, at first I was a bit sceptic. Food carts,street dogs, the odd rat, hot temperatures and raw chicken. The nightmare of any HACCP inspector but it works, and how! 4 days later, ate Delicious food and not a single rumble in the stomach!
Flavours are extraodinary! There is one mystery: how do they get their meat so juicy and tender?

What to do when visiting Bangkok:

  • Bangrak Food Tour
  • Floating Market
  • Eat the real Peking duck in Chinatown
  • Visit Maeklong Train station
  • Feast away on the food carts/stalls!

Check whenspoonmeetspot on Instagram for the best experience of a market one could wish for..( sorry couldn’t upload the video)

Next stop Cambodia!



Let’s go Freekeh!


Bulgur, Freekeh,Quinoa are all these trendy new Super Grains. Yes,they are delcious and no, if you follow a Snickers/ Hamburger/ Sprite diet they won’t make you healthier. ( With this I just express my frustration with the word superfood, ofcourse I love Burgers, Snickers & Sprite!)

Freekeh// Kale// Cucumber// Pomegranate seeds// cucumber// chickpeas// Ground cumin// Salt// Black Pepper// Mint// Coriander// Greek Yoghurt// Olive Oil// Lemon// Garlic

Marinate thinly cut chicken filets in a plastic bag with olive oil, lemon juice and crushed garlic, refrigerate for several hours.
Rinse and cook your freekeh according to package instructions, chop up cucumber and kale and add to freekeh.
Try to dismember half a pomegranate without ruining kitchen and clothes.
Make a yoghurt sauce by chopping up mint, coriander and adding rock salt and black pepper.
This week/month’s revelation are fried chickpeas, Must Try!!
Fry small quantities of chickpeas at a time, this makes sure your frying oil doesn’t cool down too fast.
When fried (about 2 min) roll in a plate of fine salt and ground cumin.
Grill your chicken filets!

The key to a good salad is seasoning! Taste!

Bon Appétit!

Happy Colourful Tuesday

Asian salad

This will get your 5 a day fruit/veg in just 1 dish & it’s easy!

Udon noodles// Edamame Beans// Enoki mushrooms// Coriander// Daikon// Cucumber// Carrot// Roasted Sesame seeds//
Cooked Ham// Agave Syrup// Soy Sauce// Spring Onion

Cook Udon noodles for 3 minutes in boiling water, cool down. If  Edamame Beans are still frozen you can steam them for about 12 minutes. Rinse and chop up your vegetables. You need to cut of the lower part of the Enoki mushrooms, for this dish I prefer them raw.( Handle with care, they are fragile)
Cut the ham into cubes, boil for 3 min  1 cup of soy sauce together with a good squeeze of Agave syrup. Pour over the ham and keep warm in your oven.
You can add whatever herbs you want to this dish, mint, coriander, spring onion or other Asian herbs.
Normally you would serve this with a very elegant vinegar, that’s where you are wrong. The harder I try the more I come up with these strange combinations *blushing cheeks*

Sweet Chili sauce// homemade Mayo// lemon or lime juice

Until you become a smooth liquid mayo/vinegar.




Celeriac Soup – Happy Vegan Monday

An easy monday recipe 🙂

1 Celeriac// 2 potatoes// 1 onion// vegetable stock// soy cream // tarragon // radishes

Peel & chop up one celeriac, put the celeriac cubes into a bowl of cold water with lemon juice. This prevents colouring. Chop up onion and add it to a pan with hot olive oil. Add potato & celeriac and cook for 5 minutes without adding vegetable stock.
Add vegetable stock, cook for 20 minutes.
Add fresh tarragon and blend, soy cream should be added afterwards.
Season well!

Have a good week everyone!



Mung Bean Salad & Thinking I could cook…



New Year’s resolution: Take up a cooking class!
As I’m working full time and trying to keep our house out of the program “How clean is your house?”
there is not much time left for my favorite thing which is elaborate cooking 🙂
I wisely decided to add another task so I (for once) took my new year’s resolution serious. 
A Belgian website offers a Home-Study course to become a Cook. Online support is available, 1 year is considered reasonable before taking the official government exam.
OMG! Not only is the study material very interesting but also…  I definitely underestimated the course! From all the different types of meat,poultry to sauces and wine pairing, cigars, bookkeeping.
I’m in for a challenge and very motivated to bring this to a success!

We still need to eat, so here is a little something 🙂

Mung bean salad with chopped:

Cilantro, Mint, Dill, Lemon confit, green onion
A good splash of olive oil
Some course pepper & Maldon Salt
Crumbled Feta cheese

* Make sure you rinse your Mung beans several times and steam for about 30 minutes.
** Those little red things are Inca peppers


X Marie