

Am making this salad, just for the fun of it.


I had half a packet of green lentils that remained after I cooked the lentil soup from Frankfurt a couple of weeks ago. I did not like the idea of them sitting in the cupboard for the rest of the year and then getting forgotten and ignored and purged out of my mind. So I decided to actively search for a recipe that could make good use of the floury characteristic of lentils.


Thai pineapple fried rice is probably one of the most famed dishes that comes to mind when the topic of food in Thailand comes to mind. This dish is popularly served within the husk of the pineapple fruit (though not always, for practicality’s sake!), usually with the country’s freshest pineapples and shrimps as well. One should not forget to try out this dish when one is in the land of smiles.


There are two types of mee goreng offered at the local hawker centers and foodcourts – the Indian type (mee goreng mamak) and the Malay type (Indonesian mee goreng). The former usually looks a lot redder, perhaps because more fresh red chillies and tomatoes are used in the dish. Most mee goreng stalls serve this dish with loads of deep-fried beancurds but I decided to forgo this ingredients because of the lack of time and the want of simplicity. In place of it is a handful of fishcake slices – my favourite! Hope everyone likes it too. 🙂


Back in Frankfurt, lentil soup is commonly served in a huge bowl, topped with a huge roll of sausage and stacked with a side serving of bread rolls. The first time I saw it being served in a small roadside standing café, I was appalled by the amount of food these Europeans were served. Lentils are legumes and legumes can be very filling, but most of the café patrons could actually finish every drop of the soup, every inch of their sausages and every crust of their bread rolls. There and then, I doubted the capability of my own appetite and decided to share one bowl of lentil soup with the guy instead.