Great and very informative Thai-based food blog.

The High Heel Gourmet

Northern Thai Curry Noodles - Khao Soi by The High Heel Gourmet 17

I want to give you another recipe right before holidays, during which I will be diving the Great Barrier Reef! This is another curry dish, the northern Thai-style wheat noodles with curry broth in coconut milk called Khao Soi. (Khao or Kao=rice, Soi or Soy=cut thinly, sometimes referred to julienne)

Naturally, I can’t resist my own urge to give you the history of the dish, so skip the next few paragraphs if you are not interested. Let’s start from the egg noodles that originated the name “Khao Soi”. This is a specific noodle that contains wheat flour, eggs, salt and water but no alkaline agent, so the result is a softer noodle. The dough is pressed into sheets and then hand-cut into thin strips.

I have been told from an old lady, the owner of a famous Khao Soi joint in Chiang Mai, Thailand, that this way of cutting noodles from…

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Animal Humour

Some funny animal humour from

There’s a guy with a Doberman Pinscher and a guy with a Chihuahua. The guy with the Dobe says to the guy with a Chihuahua, “Let’s go over to that restaurant and get something to eat.” The guy with the Chihuahua says, “We can’t go in there. We’ve got dogs with us.” The guy with the Dobe says, “Just follow me.”

They walk over to the restaurant, the guy with the Doberman puts on a pair of dark glasses, and he starts to walk in. A guy at the door says, “Sorry, Mac, no pets allowed.” The guy with the Dobe says, “You don’t understand. This is my seeing-eye dog.” The guy at the door says, “A Doberman Pinscher?” He says, “Yes, they’re using them now; they’re very good.” The guy at the door says, “Ok. Come on in.”

The guy with the Chihuahua figures, “Why not,” so he puts on a pair of dark glasses and starts to walk in. The guy at the door says, “Sorry, pal, no pets allowed.” The guy with the Chihuahua says, “You don’t understand. This is my seeing-eye dog.” The guy at the door says, “A Chihuahua?” The guy with the Chihuahua says, “You mean they gave me a Chihuahua?”

A fire fighter is polishing a fire engine outside the station when he notices a little girl next door in a little red wagon with little ladders hung off the side and a garden hose tightly coiled in the middle.

The little girl is wearing a fire fighter’s helmet and has the wagon tied to a dog and cat. The fire fighter walks over to take a closer look, “That sure is a nice fire truck,” the fire fighter says with admiration.

“Thanks,” the girl says.

The fire fighter looks a little closer and notices the girl has tied one wagon leash to the dog’s collar and one to the cat’s testicles.

“Little Partner,” the fire fighter says, “I don’t want to tell you how to run your fire truck, but if you were to tie that rope around the cat’s collar, I think you could probably go a lot faster.”

The little girl pauses for a moment to think, looks at the wagon, at the dog and at the cat, then shyly looks up into the fireman’s eyes and says…… “You’re probably right, but then I wouldn’t have a siren, would I?!”

Collie + Lhasa Apso
Collapso, a dog that folds up for easy transport

Spitz + Chow Chow
Spitz-Chow, a dog that throws up a lot

Pointer + Setter
Poinsetter, a traditional Christmas pet

Great Pyrenees + Dachshund
Pyradachs, a puzzling breed

Pekingese + Lhasa Apso
Peekasso, an abstract dog

Irish Water Spaniel + English Springer Spaniel
Irish Springer, a dog fresh and clean as a whistle

Labrador Retriever + Curly Coated Retriever
Lab Coat Retriever, the choice of research scientists

Newfoundland + Basset Hound
Newfound Asset Hound, a dog for financial advisors

Terrier + Bulldog
Terribull, a dog that makes awful mistakes

Bloodhound + Labrador
Blabador, a dog that barks incessantly

Malamute + Pointer
Moot Point, owned by…oh well, it doesn’t matter anyway

Collie + Malamute
Commute, a dog that travels to work

Deerhound + Terrier
Derriere, a dog that’s true to the end

Bull Terrier + Shih Tzu
Bull Shih Tzu, a gregarious but unreliable breed

A white horse trotted into a pub and asked for a whisky. The barman said “Certainly Sir, which one would you like? We’ve got Bell’s, Teachers’, Famous Grouse and we’ve even got one named after you.”
“What, Eric?” said the white horse.



Mango Melba – a perfect finish to an Australia Day lunch.

It’s really hot and sticky today, so here is a perfect finish to lunch which will cool you down.  What’s not to like about mangoes, especially when served with raspberries and icecream, and another excuse to give the barbie (BBQ) another workout!  Serves 4.  I’m sure Dame Nellie would approve.


Mango melba

delicious. – February 2012 , Page 62
Recipe by Valli Little

Photography by Brett Stevens

  • 4 ripe mangoes
  • 100g unsalted butter, melted
  • 1/4 firmly packed cup (60g) brown sugar
  • 125g punnet raspberries, plus extra raspberries to serve
  • 1 tbs icing sugar
  • Coconut or vanilla ice cream and mint leaves, to serve
  1. Preheat a chargrill pan or barbecue to medium-high heat.
  2. Cut the cheeks off the mangoes, then brush the flesh with butter and sprinkle over the brown sugar. Grill the mango cheeks, cut-side down, for 1-2 minutes until caramelised and soft. Set aside.
  3. Place the raspberries and icing sugar in a blender with 2 tbs water and whiz until smooth. Strain through a fine sieve into a jug. Set aside.
  4. To serve, place 2 mango cheeks on each plate with 2 scoops of ice cream. Pour over the raspberry sauce, scatter with extra raspberries and garnish with mint.



Beer Can Chicken served with Oregano and Cheese Damper – a great combo for Australia Day (today)!

Today’s Australia Day (26th January) and in honour I have selected some appropriate recipes from   This one serves 6 and is delicious.  The chicken is lovely and succulent and the damper is a perfect accompaniment.   It features another use for beer as well as drinking it which is a bonus.   Happy Australia Day everyone!

Beer can chicken

delicious. – February 2012 , Page 60
Recipe by Valli Little

Photography by Brett Stevens

  • You’ll need a barbecue with a hood or a lid for this recipe.


  • 1.8kg whole chicken
  • 50g unsalted butter, melted, cooled
  • 1 tbs honey
  • 1 tsp sweet smoked paprika (pimenton)
  • 3 garlic cloves, finely chopped
  • 375ml can Australian lager
  • 1/2 lemon, cut into thin wedges
  • Watercress and oregano and cheese damper (see below), to serve

Mustard dressing

  • 1 tbs wholegrain mustard
  • 1 tbs lemon juice
  • 1 tbs honey
  • 2 garlic cloves, crushed
  • 1 tbs sherry vinegar
  • 1/3 cup (100g) whole-egg mayonnaise
  • 1/4 cup (60ml) pure (thin) cream

Oregano & cheese damper (Serves 4-6)

  • 1 cup (150g) self-raising flour
  • 1 cup (160g) wholemeal self-raising flour
  • 60g chilled unsalted butter, chopped
  • 1/4 cup chopped oregano leaves
  • 1/2 cup (60g) grated tasty cheese
  • 3/4 cup (185ml) milk, plus extra to brush
  • 1 tbs grated parmesan
  1. Preheat a barbecue to medium-high. Rinse the chicken under cold running water and pat dry with paper towel.
  2. Combine butter, honey, paprika and two-thirds of the garlic in a bowl and season. Pour one-third of the beer from the can, then push the lemon wedges and remaining garlic inside the can. Place the beer can upright on the bench, then sit the chicken on top so that the can is inside the cavity. Baste the chicken with the honey marinade and transfer to the barbecue. Close the lid and cook, basting occasionally, for 1 1/2 hours or until cooked through (the juices should run clear when the thigh is pierced with a skewer). Remove the chicken from the barbecue – be careful as the can will be very hot. Allow to cool slightly, then remove the beer can from the cavity and discard. Rest, loosely covered with foil, for 15 minutes.
  3. Meanwhile, for the dressing, combine mustard, lemon juice, honey, garlic, sherry vinegar, mayonnaise and cream in a bowl. Season and set aside.
  4. To make oregano & cheese damper: Preheat the oven to 180°C. Grease and lightly flour a large baking tray.
  5. Sift flours into a large bowl with 1 tsp salt. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Add oregano and tasty cheese and stir to combine. Make a well in the centre and pour in milk and 1/4 cup (60ml) water, stirring to combine until you have a soft dough.
  6. Turn out onto a lightly floured surface and knead gently for 1-2 minutes until almost smooth. Shape into a 22cm round loaf and place on the baking tray. Score a cross on the top of the damper with a floured knife, then brush with milk and sprinkle over parmesan. Bake for 30 minutes or until golden, firm and the base sounds hollow when lightly tapped.
  7. Serve the chicken with watercress, damper and mustard dressing.

Spiced Quinoa Pilaf With Corn and Broccoli

Here is a healthy vegetarian dish which is quick, inexpensive and extremely healthy.  Turmeric is now being  hailed as a possible anti-Alzheimers aid and quinoa can be used for wheat -free and gluten-free diets. It contains no sodium and is high fibre and low fat.    Other vegetables such as beans or sweet peas can be added or substituted if preferred.  Recipe shown on

Spiced quinoa pilaf with corn and broccoli
Australian Good Taste

Australian Good Taste – March 2012 , Page 48
Recipe by Chrissy Freer

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp finely grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 150g (1 cup) quinoa, rinsed, drained
  • 500ml (2 cups) water
  • 300g broccoli, cut into small florets
  • 2 large corncobs, husks removed
  • Olive oil spray
  • 2 tbs chopped fresh coriander
  • Low-fat natural yoghurt, to serve
  • Fresh coriander leaves, to serve
  1. Heat oil in a large saucepan over medium heat. Sauté onion, stirring, for 5 minutes or until soft. Add garlic, ginger and spices. Cook, stirring, for 1 minute. Stir in quinoa. Add water and stir. Bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes. Uncover and place broccoli on top. Cover and simmer for 3-4 minutes.
  2. Meanwhile, preheat a chargrill on high. Spray corn with oil. Cook, turning occasionally, for 15-20 minutes or until lightly charred. Set aside to cool. Cut down the corncob to remove the kernels.
  3. Add corn and chopped coriander to mixture. Top with yoghurt and coriander leaves. Season with pepper.

Funny Sayings by Groucho Marx

English: Julius Henry "Groucho" Marx...
English: Julius Henry “Groucho” Marx, cropped from group photo (Photo credit: Wikipedia)

Here is a selection of some of the hilarious and witty oneliners by the late, great Groucho Marx of the Marx Brothers.  They come from

Military intelligence is a contradiction in terms.
Military justice is to justice what military music is to music.
Money frees you from doing things you dislike.  Since I dislike doing nearly everything, money is handy.
My mother lived for children – she would have given anything if I had been one.
Outside of a dog, a book is man’s best friend.  Inside of a dog it’s too dark to read.
She got her looks from her father.  He’s a plastic surgeon.
There’s one way to find out if a man is honest – ask him.  If he says, “Yes”, you know he is a crook.
Those are my principles, and if you don’t like them…well, I have others.
Time flies like an arrow.  Fruit flies like a banana.
Women should be obscene and not heard.
I don’t have a photograph, but you can have my footprints.  They’re upstairs in my socks.
Marx Brothers, head-and-shoulders portrait, fa...
Marx Brothers, head-and-shoulders portrait, facing front. Top to bottom: Chico, Harpo, Groucho and Zeppo. (Photo credit: Wikipedia)