Tom Yam Pasta

Ingredients:

500g pasta (boiled al dente in salted water, reserve 1/2 cup of the liquid)
3 tbsp olive oil
4 cloves garlic, chopped
10 medium sized prawns
300ml whipping cream (if youre using thickened cream, use 200ml of that and 100ml milk)
1 cube tom yam stock
2 eggs (whisked)
A dash of thyme and nutmeg powder
Salt and pepper to taste
Parsley for garnish

Directions:
Heat oil, brown garlic and add prawns.
Once prawns are cooked, add the cream, tom yam, thyme and nutmeg and bring to a gentle boil. Add salt and pepper to taste.
Turn off the heat before whisking in the eggs.
Toss the pasta into the prepped sauce. Add water to loosen the sauce if necessary.
When serving, sprinkle a bit of parsely.
Done!

I cooked everything in 20 mins and should be enough for 5.

Mango-avo salsa

This salsa is easy, light and delish.

2 large tomatoes or two handfuls of cherry tomatoes
1/2 cup diced capsicum (i used red and green)
1 medium sized mango (peeled cored and diced)
1 ripe avocado diced
1 small red onion
Optional: 2 serrano peppers (sliced thinly)
A bunch of coriander leaves
Salt and pepper to taste

Mix everything up and leave the flavours to mingle in the fridge. Top it over baked chicked on eat it as a dip. Done!

Shix Cooks: Steamed mussels

Steamed mussels - Inspired by steamed French mussels

Cooking time: 15-30 min

Prep time: 10 min

100g butter 

6 cloves garlic

1 tbsp crushed Szechuan pepper 

1 tsp dried tarragon

1/2 tsp salt 

1/2 cup vinegar (I used cider vinegar) 

1/2 cup water 

About 400g mussels

First melt the butter then add garlic, fry till softened. Then throw in the pepper and tarragon. Fry for abt 2 mins then add in the mussels. Mix it up then throw in the salt, water and vinegar. Boil everything for abt 15 min.