Southeast Asian Ingredients – Petai

Parkia speciosa (petai, twisted cluster bean, yongchaak, zawngtah or stink bean), is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, characterised by some as being similar to that added to… Continue reading Southeast Asian Ingredients – Petai

London Open House

Open House London, the Capital’s largest architectural showcase, is taking place on 20-21 September. This year’s event will once again reveal the fabric of London in all its diversity: opening eyes and minds to the architectural gems, contemporary design and areas of urban change that define the city today.   I wasn’t too fussed about… Continue reading London Open House

Proms in the Park = surreal

The BBC Proms was something that needs to be experienced to be believed. My thought process when someone tried to explain it to me went something like this. Proms, but no a prom. Not the American version with drunk teenagers misbehaving in dark corners. Oh that could happen but under a giant British flag? Oh… Continue reading Proms in the Park = surreal

Southeast Asian ingredients – Kangkung

It seems like everyone in my flickr stream feature food in their weekend update. I’m not sure if there’s something in the air that requires comfort eating, but for me the weather is definitely making me rather peckish. Tonight is my turn to cook in our share household; something we do on a semi regular… Continue reading Southeast Asian ingredients – Kangkung