Ponytail Journal

TASTIEST LIFE INDIA !
This weekend we are so excited to present a spicy little mini-series, "Tastiest Life India" to you from the Ponytail Foodtube channel! For this first instalment, Lauren is in Mumbai to learn how to make the utmost staple dish for Indians, yellow dahl, guided by Jaswin Dias of the Taj Wellington Mews.... Read More
HOW TO MAKE CHICKEN CURRY THE BURMESE WAY [ MUCH DELICIOUS ].
This Sunday I'm pulling out my favourite recipe, my tastiest Burmese chicken curry that I discovered on a trip to Myanmar a couple years back. I watched a curry stall lady prepare this dish out back behind her side of the road curry stall where we communicated with smiles and many animated hand movements. I will always think of her when I have this super tasty stew that is wonderfully mellow from the addition of lemongrass to the turmeric and red onion based curry paste.... Read More
PTJ’S THREE-WAY-EGG CHALLENGE
This week we'd like to give you a challenge to impress yourself with scrambled, poached, and boiled eggs. When done well, eggs are the most heavenly food on the planet. So how do your skills scratch up?... Read More
YUM KAI DOW.
How to spruce up the humble fried egg, the Thai way. PTJ presents, 'Yum Kai Dow'. This is how its done.... Read More
STIR-FRIED MASALA BITTER MELON
Give Lauren's very own recipe for a curried bitter melon dish inspired by her travels through South East Asia.... Read More
GAENG OM GAI.
In celebration of Thai New Year, I'm bringing some spicy goodness to your kitchen with this Herb-y Spicy Northeastern Thai chicken soup. It'll make you start dancing in your seat.... Read More
TAMAGO KAKE GOHAN [ JAPANESE RAW EGG RICE ]
Presenting to you, the ultimate Japanese way to eat the best quality, freshest eggs - raw. Although this dish may not be for the squeamish, it is a simple pleasure that shows off the purest ingredients.... Read More
NAM PRIK GAPI.
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!... Read More
TUB TIM GROB [ RUBIES IN COCONUT MILK ]
This Thai water chestnut dessert translates to ruby and boy are they a perfect festive dessert!... Read More
STEAMED EGGS WITH SOY SAUCE.
Steaming is a wonderful way to lock in goodness that your food has to offer. It's also going to ensure that flavour is locked in, given that you don't overcook your food in the steamer which is often why this method of cookery has had a bad rep in the past. We urge you to try your eggs in the morning steamed with a dash of soy sauce and perhaps some sesame oil drizzled on top. It's best when the egg is cooked to a perfect medium, where the yolk is firm on the outside and gooey in the middle. So here we have made a simple steaming guide for you to practise with - whether you have a steamer or just a regular saucepan!... Read More
KHAO YAM [ SOUTHERN THAI RICE SALAD ]
Khao yam is a Southern Thai dish that we think you need to get familiar with. It's a rice salad that you'll be able to throw in whichever seasonal vegetable that tickles your fancy! We've also included a vegan option for people like us who are concerned about the future of our oceans.... Read More
POULET A LA CITRONELLE.
Vietnamese home style cooking is the bomb. Not only will you make your neighbours jealous, but with this recipe for lemongrass chicken, you'll have an incredible dinner ready in under 30.... Read More
DUTCH PANCAKES.
You'll need this in your weekend breakfast repertoire. ... Read More
HOW TO TELEPORT TO THAILAND WITH MUSSELS.
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.... Read More
NAM TOK NUA [ NORTH EASTERN THAI BEEF SALAD ]
Thai beef salad or 'nam tok nua' is our salute to Summer as we transition into a new season. Think perfect crusty steak that's still blushing pink in the middle, sliced into a herb-y tangy salad with the crunch of toasted rice. ... Read More
HOW TO MAKE A WILD CRUMBLE.
But do you like even crumble bro? [ We picked some wild blackberries and baked them into gooey deliciousness ]... Read More
HOW TO EAT RADISH, THE FRENCH WAY.
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.... Read More
GRANDMA’S POTATO SALAD.
Make potato salad like you were born to do it. Think new potatoes, creme fraiche, chives, mustard, salt, and pepper. Easy as pie.... Read More
5 FLASH DINNERS FOR LAZY COOKS.
We've done the legwork for you. Presenting 5 Ponytail 100% real deal Asian dinners that you'll have on the table before you can clap your hands 50 times and say GERONIMO!... Read More
CHARRED PEACHES + ENDIVE / SALAD FOR PYROMANIACS
This episode of Tastiest Life Possible brings us to the South of France where the cicadas are buzzing and stone fruit like peaches are so good right now. Our super summer-y grilled salad is perfect for when you light up the barbecue, or can be done on the stove. It's a warm dish that goes really well with things like sausages or steak. Why not try experimenting with other seasonal fruit and vegetables for a kick? ... Read More
VOGUE LOUNGE SCHOOLS US ON THE OCEAN LYCHEE / MARTINI LIFE
We went to visit the Vogue lounge in Bangkok to learn some nifty drinks that are perfect for this summer. This is a refreshing pink mixture that is light and easy to drink with lychee and grapefruit juices, so watch out this bad boy packs a stealthy punch!... Read More
CHINESE GREEN BEAN SOUP WILL COOL YOUR SOUL.
TWANGY THAI POPCORN.
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... Read More
AMERICAN FRIED RICE.
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... Read More
BLACK STICKY RICE WITH MANGO AND COCONUT MILK
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.... Read More
TROPICAL BIRCHER MUESLI. LIKE HOLIDAYS.
Last week on Instagram we snapped our tasty tropical take on Bircher muesli and were blown away with requests for the recipe. Well folks, here she is... Read More
RED CURRY FRIED RICE.
Watch how to make this super tasty and simple Thai magic... Read More
HOW TO FRY AN EGG, THAI STYLE
We show you how eggs are fried in the South East of Asia. Sooo... crispy... Read More
PTJ’S CRISPY BEER BATTERED WINGS
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.... Read More
TOM KHA GAI, THAI COCONUT + GALANGAL SOUP.
This is one of the most elegantly subtle and quickest Thai soups to make. It's packed with fragrant herbs like lemongrass and kaffir lime leaves while coconut milk gives a silky soft finish to the dish. You may use chicken or any preferred protein. Try this at home y'all !... Read More
PTJ’S CURRY GYOZA
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 !... Read More
THE BARN’S YUZU NEGRONI.
At The Barn in the ski village of Niseko, Northern Japan, classic cocktails are given a spin with local ingredients. PTJ presents their Negroni made with house infused Yuzu gin that has citrus-y super powers. Watch how it's done.... Read More
POTATOES ‘AU GRATIN’
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.... Read More
BEEF GREEN CURRY WITH OKRA AND EGGPLANT.

  GET GOING!  DELICIOUSNESS AWAITS! P.S.  Find my quick smart recipe for GREEN CURRY PASTE here.

FLASH DANCE THAI GREEN CURRY PASTE.

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 both chemically and emotionally food processors can’t compete with the fine work of our hands.  This recipe however is all about making things super speedy, so for what we lose from… Read More

THE BREAKFAST PINA COLADA.

Because tropical breakfast-ing is much delicious /

‘JOK MOO’, THAI PORK CONGEE

This dish is truly comfort food to me.  It stems from Chinese cooking, though Thais have adopted their own version of the dish.  Usually you will find this sold on the streets at the crack of dawn, and my fondest memory of eating it would be from when I was a little pumpkin, going to… Read More

HOW TO MAKE A CHINESE PORK BONE STOCK.

STOCK POT MAGIC HAPPENINGS /

LARB MOO, THAI ISAAN PORK SALAD.

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 without too much work.  As a kid, I wasn’t too fond of this dish, it was a little too wild in flavour for a youngster with a sensitive palate.  Though,… Read More

BÒ BÚN, VIETNAMESE NOODLE SALAD THE WAY AUNTIE MAKES IT.

WATCH HOW TO MAKE AUNTIE FOOD /

KAI JIEW, THAI OMELETTE.

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

PTJ’S BANANA BOAT

Next weekend on the 10th and 11th of January, Ponytail Journal is throwing a banana party at our tasty stall at Made By Legacy flea market.  It’s my favourite bi-annual market in Bangkok, with all of the best vintage and food providors coming out to sell there wares in the most beautiful part of town…. Read More

PAD SEE EW GAI (THAI SOY SAUCE CHICKEN NOODLES)

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 proper way.  I highly recommend going to their restaurant called Kua Kling + Pak Sod in Bangkok where they embrace home style Southern Thai cooking with the best ingredients. Kua Kling… Read More

PLOY SHOWS US HOW TO MAKE A LATTE (SHE HAS DOPE STYLE).

This is Ploy, she is a barista and roaster at Roots in Bangkok.  She is always hungry to learn and share what floats here boat, coffee.  Coffee culture in Thailand is starting to rocket and people are starting to really embrace coffee that is grown here.  This is something Ploy would like to see more… Read More

BURMESE CHICKEN CURRY.

THIS IS HOW YOU MAKE CURRY GOODNESS /

“MIANG KHAM” (TASTY LITTLE MORSELS)

WATCH HOW TO MAKE THE TASTIES /

THAI DUCK EGG SALAD (YUM KAI THOM)

WATCH HOW IT’S DONE /

THAI HOLY BASIL FRIED CHICKEN (GAI PAD GRAPAOW)

WATCH HOW TO MAKE IT IN 3 MINUTES WITH P.T.J.

A GUIDE TO SIMPLE BREAD MAKING: FOCACCIA

Once you begin making bread, you start a never ending journey to perfection.  If there’s one thing about bread making, it’s all about trial and error, because there are so many factors involved to make this iconic food.  Indeed, bread making can be the most frustrating and satisfying task in the world but at the… Read More

PUMPKIN IN SALTY SWEET COCONUT.

I’m seeing lots of pumpkins around.  In huge bins outside of supermarkets, decorating bars, and adorning cafes.  Who ever decided it was ‘a thing’ to carve faces into this beautifully bright winter squash and stick a candle into it’s newly hollowed centre is a genius in my books.  What’s there not to like about a… Read More

CLASSIC LAMINGTONS FILLED WITH JAM.

It’s my birthday today, and this year I thought I would change up the cake situation with some classic Aussie lamingtons.  For those of you who aren’t familiar with these furry looking morsels, they are something you must try if you ever find yourself down under, or just give them a try at home.  Picture,… Read More

MAGRET DE CANARD.

This dish tastes like Christmas.  I’m not saying that it’s only suitable for that festive time of the year, in fact I don’t think that was it’s purpose, but you will understand when you take your first bite of crispy, savoury, cinnamon-y, and forest berry goodness.  Don’t be afraid of this one, it’s just a… Read More

ZUCCHINI, CARDAMOM, OLIVE OIL, & SEA SALT CAKE.

This is a wild and wonderful cake that I came up with, inspired by the Dutch cardamom cake.  I love the idea of sweet and savoury, but actually all of the ingredients in this cake work sweetly together.  The fruitiness of the extra virgin olive oil always gives a luxurious silkiness to the cake, and… Read More

YELLOW STUFF / PTJ SHOWS YOU HOW

I’ve always had a fascination with natural dyeing processes, and it seems to be getting more and more popular which makes me really happy.  This DIY session goes perfectly with the Cross Flea Market this Thursday & Friday in Bangkok, where I’ll be selling PTJ hand-dyed bandanas and pocket squares.  Because I’m just that kinda… Read More

CHINESE FRIED RICE, STRIPPED-BARE.

With anything in life, to master something is to understand its foundation.  This is how I approach my ‘Tastiest Life Possible‘ food tube series, because I think everyone deserves to see how the basics are done.  They are the building blocks of a good cook, and good eating. This week I show you how to… Read More

PTJ’S CLASSIC FRUIT SALAD.

This is my go-to tropical fruit salad that sometimes weirds people out a little, but never fails to impress.  It’s a dreamy marriage of coconut milk, sea salt, sweet papaya, and fresh mint.  What can I say? Everything just works! And don’t knock it before you try it! PTJ’s Classic Papaya Fruit Salad (serves 2… Read More

HOW TO MAKE A POWER CUPPA JOE.

This is a recipe for a boundless amount of energy brought by one cup of coffee.  The first time I ever had this kind of good fat and caffeine induced energy serge, I probably had the most productive morning of my life.  It’s a Bulletproof coffee, but I don’t think brand Bulletproof actually came up… Read More

HOW I MAKE MY MORNING MUD (IN 1MIN)

This week on Ponytail Journal’s Tastiest Life Possible, you get a little peak into my morning routine: making coffee.  I like to use my Aeropress at home, which I find makes a really decent cuppa without breaking the bank.  These neat little inventions are relatively cheap to buy, and all you need is 5 mins… Read More

A CREAMY, DREAMY AVOCADO SMOOTHIE.

My mum used to make this shake for me as a kid, probably because I was scrawny little thing who would pick tree-climbing or playing soccer with the boys (even at the risk of catching kooties), over sitting pretty.  I wanna clear avocado’s name, as it’s been given a bad wrap as a fatty fruit… Read More

FINGER LICKIN’ FRENCH TOAST.

After drowning in a pool of bread off-cuts after my GOODNESS POP-UP sandwich stall this weekend, I had to think on my toes about how I was going to use my cargo load of carbo-surplus.  Bread crumbs were crumbed, crispy bits were sprinkled onto pastas, bread pudding was made and sent off to pals, heck… Read More

UNCOMPLICATED POACHED EGGS.

A lot of people tell me they’re scared of poaching eggs and prefer to use egg poaching contraptions, instead of doing it old-school (mind you, these egg poachers are usually made of plastic so I can’t imagine what kind of chemical nasties are leaching into your eggs). In the past I gave you guys a… Read More

CHINESE BBQ PORK, ROCKET, PARMESAN, AND BALSAMIC VINAIGRETTE IN BREAD.

This is the most unexpectedly tasty sandwich I’ve ever come across in my life (so far).  I was introduced to this Chinese BBQ Pork (a.k.a Char Siu) / Rocket / Parmesan / Balsimico / Olive Oil / Sea Salt / Bread combo as a youngster by a friend who makes me look like a lazy… Read More

PEARS ‘N CHOCOLATE FOR BREAKFAST

I believe that things won’t progress without feedback.  This has been the case with every single one of my Ponytail Journal endeavours, and I will never say that anything is perfect… There is always room for improvement.  Episode two of PTJ’s Tastiest Life Possible is a tiny step closer to me achieving 4D goodness, thanks… Read More

KILLER SCRAMBLED EGGS.

Behold!  I explore the fourth dimension with my VERY FIRST episode of Ponytail Journal’s ‘Tastiest Life Possible’!  I am so, so excited to share with y’all my favourite recipes, tips, and thoughts about cooking and eating with this new channel.  I’ve started the series by showing you the ropes with some true basics, which will be… Read More