Ponytail Journal

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!

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.

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.

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.

But do you like even crumble bro? [ We picked some wild blackberries and baked them into gooey deliciousness ]

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.

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!

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

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...

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 savour...