Ponytail Journal

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.

Yum Kai Thom, or Thai duck egg salad is your newest hat trick to bring to the party.

Supermarkets can be awfully uninspiring places for those in search of good food. The whole concept of goodness is watered down under blinking fluorescent lights, and inside flimsy plastic boxes. It’s not just the image of our industrial foodscape, but the reality of it. Anne Berry explores

How to spruce up the humble fried egg, the Thai way. PTJ presents, ’Yum Kai Dow’. This is how its done.

For the first brainstorm breakfast series run by our pals (re)vision society, we watched co-founder Stacy prepare some super delicious smoothie bowls. Here Stace shares her secrets to a good banana, pear, kale and mint smoothie bowl

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.

Enter scene, the Kir Royale, that classic French concoction. It’s a sophisticated drink which makes for a perfect aperitif and is simple enough to make with your eyes closed.

This Thai water chestnut dessert translates to ruby and boy are they a perfect festive dessert!

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.