I was walking around doing a little shopping on Monday and out the corner of my eye I saw this packaging design. I was like ooo look at that! It really stands out on the shelf! It just looks different to all the other packaging I see in the shops. Very nice!
I was watching Vanderpump Rules which is a TV show about a restaurant in West Hollywood called Sur. It’s a very stylish place full of vintage pieces, freshly cut flowers, candles and atmospheric lighting.
I really like the pattern in the background of this picture.
Here is a different view. I’m using the pen tool again.
Here is the finished design. I’m happy with it. I don’t know if it will be useful yet. It’s a start.
I saw this in the kitchen. I was like wooow that’s bright! I’d never heard of Rude Health before. This packaging must really stand out on the shelf in the supermarket. I like it! The condensed typeface packs a big punch and its well-balanced by the illustration of the smiling mouth.
What is ‘Laksa’?
‘Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and Indonesia.’http://en.wikipedia.org/wiki/Laksa
So I thought I’d try this recipe http://www.sainsburys-live-well-for-less.co.uk/recipes-inspiration/whatscooking/recent-recipes/laksa-noodle-soup/
Prep time: 20 minutes
Cooking time: 20 minutes
Ready: 40 minutes
3 large red chillies, deseeded and roughly chopped
2 banana shallots, peeled and chopped
30g ginger, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon Sainsbury’s curry powder
1-2 tablespoon water
2½ tablespoons Sainsbury’s vegetable oil
50g unsalted peanuts
½ butternut squash, diced into 3cm cubes
600ml coconut milk
200g leftover roast chicken, shredded
1 tablespoon Sainsbury’s caster sugar
300g bean sprouts, washed
2 heads pak choi, washed and coarsely shredded
Juice of 1 lime
1 bunch fresh mint, washed and leaves torn
1 bunch fresh coriander, washed and leaves torn
1 bunch fresh basil, washed and leaves torn
200g fresh rice noodles
1 lime, cut into wedges
1. Place the red chillies, shallots, ginger, garlic, curry powder and water into a food processor, blend to a smooth paste and set aside.
2. Heat ½ tablespoon of the vegetable oil in a large non-stick frying pan and fry the peanuts for 1-2 minutes until golden. Leave to cool slightly then crush coarsely in a pestle and mortar.
3. Pour 1 tablespoon of the oil into the pan, add the butternut squash, and fry for 4-5 minutes until golden brown and softened. Transfer to a plate and set aside.
4. Set a wok over a high heat, add the remaining vegetable oil then fry the spice paste for 2-3 minutes until fragrant.
5. Pour in the coconut milk and bring to a simmer. Add the chicken, sugar, butternut squash, bean sprouts, pak choi, lime juice, ½ the amount of each herb and the noodles.
6. To serve, pour the hot noodle and chicken soup into 4 serving bowls, scatter over the peanuts and the remaining herbs. Place a squeezed lime wedge in each bowl.
Wok information and Photos
I think I bought my wok from amazon. Its called Tefal Evidence Wok. Unfortunately it is currently unavailable on that particular link.
When buying a wok be careful to read the reviews. I read a lot of stories of cheaper woks. The handles fall off and the coating chips off. I’ve had my Tefal wok for years and I would definitely recommend it. If you’re cooking for four people, this wok is perfect.