Copyright Chris Frost 2019 | All Rights Reserved

All posts by schweboo


Photographer, writer and traveller

Burmese fish curry


  Here’s a traditional and authentic recipe for Burmese Fish Curry (Mohinga). It tastes like it is halfway between an Indian and Thai curry, which is exactly where Myanmar (Burma) is geographically. I first tasted it in Thailand in a restaurant with Burmese staff, many escaping the conflict that blights this amazing country.

Yum Pla Muk


  Yum Pla Muk is a delicious Thai dish featuring squid (Pla Muk) as the main ingredient. It’s a refreshing and spicy salad that’s perfect for seafood lovers. Here’s an authentic recipe for Yum Pla Muk based on a a dish served in a Koh Samui night market

Khao Soi


  Khao Soi is a delicious Thai coconut curry noodle soup from northern Thailand, typically made with chicken or beef. This recipe is based on the version I ate last night in the Bo Phut Walking Street night market (in Koh Samui, Thailand).

Khao soi

Apricot stuffing


  Adding soft apricots to sausage meat creates a turkey stuffing that offers a delightful sweetness and a unique flavour. This recipe makes enough stuffing for a 6 kg turkey.

Shakshuka


  In 1987, I found myself in Cairo and discovered Shakshuka, a spicy egg-based dish I have since encountered throughout the Middle East and North Africa. Some culinary historians suggest that Shakshuka originated in North Africa, possibly in Tunisia or Libya. The name “Shakshuka” itself is thought to come from the Arabic word “shakshek,” which means “to shake” or “to mix.”The dish likely spread to the Middle East, where variations of it are found in countries like Israel, Yemen, and Egypt. Shakshuka is often associated with Jewish and North African cuisines, and it has become a popular breakfast dish.My version […]

Lahori Chicken Karahi


  Lahori Chicken Karahi is a classic Pakistani dish renowned for its rich and robust flavours. This aromatic and spicy chicken preparation is traditionally cooked in a wok-like utensil known as a “karahi,” which adds a distinctive taste to the dish. I first encountered this in Food Street in Lahore in 2012.The origin of Lahori Chicken Karahi lies in the culinary traditions of Lahore, a vibrant and culturally rich city in the Punjab region of Pakistan. Lahore is renowned for its diverse and flavorful cuisine, which the historical and cultural interactions have influenced in the region.The dish itself is a […]

Peshawar chapli kebab


  Chapli Kebab is a famous and flavourful minced meat kebab that originated in the Khyber Pakhtunkhwa province of Pakistan. I first tried a chapli kebab in the city of Peshawar. However, it has become widely enjoyed across various regions of Pakistan and beyond. The kebab is known for its distinct flat and round shape, and it is traditionally cooked on an open flame or in a pan. The name “Chapli” is derived from the Pashto word “chaprikh,” which means flat.The key ingredients in Chapli Kebab include minced meat (usually beef or a combination of beef and lamb), chopped onions, […]

Chu chi pla


  “Chu Chi Pla” is a delicious Thai dish featuring fish (usually a firm white fish) in a rich and flavourful red curry sauce. This is one of my favourite Thai fish dishes, which also works very well with salmon.

chu chi pla

Bolognese sauce


  Bolognese sauce, also known as Ragu alla Bolognese, is a rich and hearty Italian meat sauce that hails from the city of Bologna in Northern Italy. It is a classic and beloved sauce often used to accompany pasta dishes. In 1982, the Bologna delegation of the Italian Academy of Cuisine officially registered the classic recipe for Ragu alla Bolognese with the Bologna Chamber of Commerce. According to this official recipe, Bolognese sauce should include finely chopped onions, carrots, celery, minced meat, tomatoes (either fresh or in the form of tomato paste), wine, and milk.Bolognese sauce has a thick and […]

bolognese sauce