Ponytail Journal

A dish that came out of the Vietnam war when US Marine and Airforce troops kept base in Thailand, this tomato-y, bacon-y, fried chicken-y plate of goodness has remained a classic and rings home to a lot of folk today. Watch how to make it in a jiffy

This is going to blow your weekend out of the water. Picture gooey black sticky rice, salted sweet coconut milk, and fresh mango pieces. ’Nuff said.

Watch how to make this super tasty and simple Thai magic

We show you how eggs are fried in the South East of Asia. Sooo... crispy

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 !

This week I find myself in Northern Japan where it’s kind of a magical place for produce. The cold waters and sunny landscape bring an array of tasty things like super sweet corn, potatoes, my favourite milk in the world, great beers, the country’s famous whiskies, scallops, oysters, and snow crab.

There’s nothing to be afraid of when making your own curry paste. To me, the best pastes are made by mortar and pestle because...

This dish is truly comfort food to me. It stems from Chinese cooking, though Thais have adopted their own version of the dish....

This dish is mega fast to make. It’s one of my go-to meals when I’ve had a long day and craving something light and warm withou...

WATCH LAUREN BREAK THE EGG ‘N’ WOK GAME DOWN /

HOW TO MAKE A MIDNIGHT/MIDDAY HAPPY FOOD MOMENT… BIG thank you to p’Bic and her aunt for showing me how to fry noodles the...