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Savoury Mille-Feuille

Published: Sep 25, 2022 by bonnie.yveskitchen · This post may contain affiliate links · Leave a Comment

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Takoyaki (たこ焼き): Japanese Octopus Balls You Can Easily Make at Home 章魚燒
Savoury Mille-Feuille

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Hi, I'm Bonnie
I cook, write & preserve between cultures
from my tenement home kitchen
Slow living in Scotland

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A bonnie day, with Jam
Homemade jam, quiet recipes, and slow stories from Yves Kitchen. 訂閱我的電子報，領取季節指南與來自蘇格蘭廚房的慢味故事。

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How to pick a fresh lemongrass? #thaifoodlover #ed

How to pick a fresh lemongrass? #thaifoodlover #edinburghfoodie #edinburghfoodbloggers #Thailand 🇹🇭

Years ago, I joined a local government project in

Years ago, I joined a local government project in Sukhothai to learn about traditional fishing practices preserved by the riverside communities.

Recently revisited these old clips I filmed on a phone — quiet moments of local wisdom and a way of life slowly disappearing. 🤍

——

多年前，曾參與素可泰地方政府的一個文化項目，探訪及了解當地村民保留下來的古法漁業。

最近重新整理當年用手機拍下的片段，記錄了一種正在慢慢消失的生活智慧。🤍

#Sukhothai #Thailand #ThaiCulture #TraditionalFishing #SlowLiving 素可泰古法漁業泰國文化

10+ years ago, I spent some time living in the cou

10+ years ago, I spent some time living in the countryside of Thailand while working on a cookbook. Back then, phones had only just started recording videos, and my Thai cousin helped me capture so many precious moments — though I never really knew how to edit videos at the time 🥲

Some of the footage was later used by TV stations and media, but there are still many rare clips left unseen. So many of the people, places, and traditions in them no longer exist today.

Now, with today’s tools, I can finally revisit and edit these memories myself.
I’ll slowly share them with you, one by one.

This time: our Lao’s dinner and traditional minced pork salad.

In loving memory of my Uncle Wood 🤍

Thai Pandan Chicken 💚 One of those simple dishes

Thai Pandan Chicken 💚

One of those simple dishes that instantly feels like home.

Chicken marinated with garlic, coriander roots, white pepper and fish sauce,
then wrapped in fragrant pandan leaves before frying.

As the leaves toast in the heat,
the whole kitchen fills with that unmistakable Thai aroma.

A little taste of home,
made from my kitchen in Scotland. ✨

Served simply with sweet chilli sauce and cucumber.

泰式香葉包雞
不是泰國大菜，卻是很多人由細食到大的味道。💚

蒜頭、芫荽根、白胡椒、魚露，
再用香葉慢慢包起來。

炸的時候，香葉的香氣會慢慢走出來，
每次打開，都有種回到泰國屋企食飯的感覺。

在蘇格蘭的廚房，
用這些熟悉的味道，煮一點家鄉。

配甜辣醬、青瓜，已經好滿足。✨

#edinburghfoodie #edinburghfoodbloggers #foodporn #slowliving #edinburgh

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bottling sunshine since 2005