Thursday, December 27, 2012

So Lucky

I"m so lucky to be able to spent two weeks for a holiday in Florida, Bonita Springs, with my family. All these vibrant and sunny colors. I'm sure in time all the things I've experienced here will be an inspiration for my drawings!

Thursday, December 13, 2012

All Food Things in Life

Isn't it true that all good things in life are free, as they say? Or cost just a little money? Today, well yesterday as I am typing this on a sleepless night, I made a Malaysian noodlesoup I suddenly felt like making as I read this recipe on Pinterest. It looked so appealing, I just had to make it. And, if one has to keep on drawing, one has to feed herself properly ;-).

 Veggie laksa
serves 3
Laksa is a wonderful coconut milk based noodle soup that hails from Malaysia. These days you can get commercial laska or other Thai curry pastes that take all the hard work out of it.
I’ve used Singapore noodles in this recipe which are a fine version of fresh hokkien noodles but I have eaten laksa with rice noodles and even a combination of the two so feel free to substitute.
I’ve cheated a little on the 5 ingredient rule by including ‘mixed chopped vegetables’ as a single ingredient. I actually used a carrot, a zucchini and a red pepper, all cut into little batons. Chicken laksa is also really popular. Prawn or shrimps are lovely cooked in the spicy fragrant coconut broth.
3/4lb (350g) fresh Singapore noodles
2oz (60g) Laksa paste or other Thai curry paste
1 large can (1 1/2 cups) coconut cream
2 cups mixed chopped vegetables (see note above)
handful fresh basil leaves
Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking.
To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.

I used french beans and yellow and red pepper as vegetables in my soup and a green curry paste. Next time I will add some extra chopped red pepper to make it a bit more spicy and maybe carrot instead of the french beans.

Monday, December 10, 2012


This is my entry for Andrea Hiltbrunners blogchallenge ( The theme for today was 'Playfulness'. My little penguin feels like having fun today, and just wants to play around :-).