Travelling always does wonders for the soul and for the kitchen, bringing new techniques and flavours to the chopping board through unfamiliar experiences. Anne Berry found herself in a traditional stilt house grilling a Vietnamese favourite: chả lá lốt or minced pork in grilled betel leaf.
Welcome to the first episode of my brand new series, ’Goodness in the Everyday’, a collection of Ponytail favourite go-to recipes that Lauren happily serves regularly at home. This unassuming Potato and Rosemary tart is a sure crowd pleaser and is everything snug experience.
How to spruce up the humble fried egg, the Thai way. PTJ presents, ’Yum Kai Dow’. This is how its done.
Nam prik gapi is almost a staple here in Thailand. It’s super versatile and adds a punch to seasonal vegetables, rice, egg, fish, and many other goodies. Here we show you how to make our quick version!
We love the idea of eating sustainable seafood on the rocky beaches of Thailand, with crystal water gleaming back at your face. That’s why we’ve come up with a recipe to teleport you to that very spot.
Baguette, meets salted butter, meets the humble salad radish. Don’t knock it before you try it. Watch Ponytail make a mess of it, right hurrr.
Welcome to the Ponytail Journal guide to making popcorn, only ours is spicy, twangy, and super delicious with a special Thai herb and spice mix
These tender and crispy chicken wings are marinated in Southern spices and herbed with Thai zingers like lemongrass and kaffir lime leaf before dunked into beer batter and fried golden. Simple snack food made luxurious.
I partnered up with Ponytail Pal Patty to bring you a fresh new flavour. These Masala gyoza are fried in a special way to ensure ultimate crispiness with a great curry taste !