After a year, here I am again. Argh! I have neglected my blog by a mile. My last entry was moons ago. I don't know if its right to promise to be more diligent this time. Yet again. I don't want to make promises I can't keep. I don't even know if I could still write. I will try my best - is all I can do. Not because I have ceased cooking and baking. Im telling you now, I have taken thousands of photos of my creations. I have been cooking and baking up a storm. I need to get my life back again. Cooking/baking is my life. Working full time is a sideline. Hehehe.
Please wait for me, guys, With vengeance, I will be back.
For the meantime, I shall leave you with this...
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| After...gone in 10 minutes! |
Preparation time time: 30 minutes
Total cooking time: 15 minutes
Serves 4-6
1 kg (2 lb 4 oz) mussels
1 tablespoon oil
1 medium onion, chopped
4 cloves garlic, chopped
2 stems lemon grass (white part only), chopped
1-2 teaspoons chopped red chillies
250 ml (1 cup) white wine or water
1 tablespoon fish sauce
60g (1 cup) fresh thai basil leaves, roughly chopped
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1. Scrub the outside of the mussels with a brush. Remove and discard the beards. Soak the mussels in a bow of cold water for 10 minutes, drain and discard any open shells.
2. Heat the oil in a wok or large pan. Add the onion, garlic, lemon grass and chillies, and cook for 4 minutes over low heat, stirring occasionally. Add the wine and fish sauce to the work and cook for 3 minutes.
3. Add the mussels to the work and toss well. Cover the wok; increase the heat and cook for 3-4 minutes or until mussels open. Discard any unopened mussels. Add the chopped basil and toll well. Serve with steamed rice
