Trip to see Wildlife Photographer of the Year 2013 and The Jameel Prize 3

Today I went to see these two exhibitions with a fellow student. We had a really good day! First stop Wagamama near London Charing Cross. I ordered prawn kare lomen which I saw on the internet here: kare

Here it is: 2014-02-10 12.27.20

My friend got chicken ramen: 2014-02-10 12.27.32

I went to see Wildlife Photographer of the Year 2012 and 2011. There were some really good pictures this year.nhm

This one reminded me of the turtles in Finding Nemo. Picture 1

Picture 2

This was my favourite. I love the colours. Picture 1

This was my friends favourite picture. Picture 1

Then we went to the V&A to see the Jameel Prize 3. I didn’t think it would be that good but actually it was really good!vanda

I took this video outside of the exhibition. Photography is not allowed inside.



My friend and I thought these rugs were really cool.


Chicken Laksa Noodle Soup

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.’

So I thought I’d try this recipe

Serves: 4
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.
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In the wok:
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Verdict: I would definitely recommend this. Its delicious! It takes a while to get all the ingredients prepared so it helps if there’s two people.
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