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!

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.

BURMESE FISH CURRY IN A SNAP.

We did a snapchat rendition of our super popular Burmese Curry recipe with some line caught horse mackerel. The recipe was taught to us at a side-of-the-road curry shop in Northern Myanmar and it goes something like this..

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.

DUTCH PANCAKES.

You’ll need this in your weekend breakfast repertoire.

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.
A TASTE OF HONG KONG / BY ANNE BERRY

A TASTE OF HONG KONG / BY ANNE BERRY

Many of us have probably experienced the Proustian phenomenon at least once, an idea which proposes that your olfactory system has more power than any other sense to trigger memories. For some it’s a tea-soaked madeleine, for others maybe a thick chicken broth. This week on PTJ, we’ve found a few classic Hong Kong dishes and eateries so good they’ll transport you in time and space to their inception. This list is by no means definitive of what Hong Kong has to offer and instead curates a small taste of the city’s favorite dishes and the people behind them.
NAM TOK NUA [ NORTH EASTERN THAI BEEF SALAD ]

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.
HOW TO MAKE A WILD CRUMBLE.

HOW TO MAKE A WILD CRUMBLE.

But do you like even crumble bro? [ We picked some wild blackberries and baked them into gooey deliciousness ]
COCKTAIL ETIQUETTE FOR THE 21ST CENTURY WOMAN.

COCKTAIL ETIQUETTE FOR THE 21ST CENTURY WOMAN.

Nowadays we have more digital conversations than real ones and all those little rules about manners are super easy to slip the mind. You may say that formal decorum has become dated, but I’m here to tell you that doing things properly will serve you well in the long run. At the end of the day, etiquette is there to glue us all together, and will make working, living, eating, loving, and playing alongside one another easier.
HOW TO EAT RADISH, THE FRENCH WAY.

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.