Author: La Vie Partagée

Steamed Clams with Lemongrass, Thai Basil and Ginger

Published by

When summer comes around, I automatically think of all the good seafood that are available. One very simple and fragrant dish that can serve a crowd is the classic steamed clams with lemongrass, Thai basil and ginger. The clams are then dipped into a a mixture of salt, pepper and lime juice. This dish is an easy summer delight for those nights when you do not want to cook over a hot stove for hours. This recipe is rated easy and takes 30 minutes. Ingredients: 50 Littleneck clams 4 Stalks of lemongrass 1 very large ginger 1 Tablespoon of rock sugar A few red Thai chili for a hint of spice 5-6 stalks of Thai basil 1 Lime Salt and ground pepper for the dipping sauce Directions: Cut the lemongrass stalks into 3 parts and discard the thin ends (shown tied with a rubber band). Split the thick white part of the lemongrass in half. Cut the ginger into thick slices. Break the basil into 3 pieces and discard the ends. In a large and deep …

A Layover in Narita, Japan

Published by

On a recent trip to Asia, I decided to have a 12 hours layover in Narita to explore the city. Narita Airport is at least 40 minutes on a train from Tokyo while Narita city is only a 10 minutes train ride away. Narita city is not about the sights as there are few things to see. However the city boast an abundance of charm and a good way to observe everyday Japanese’s lives for a short duration. Narita is known for grilled eel or unagi and that is where my senses led me. I was fortunate to have a friend residing in Japan meet me in Narita for a short sight seeing break. This is the breakdown of my  adventure in Narita. I had Japan Airlines’ Sakura Lounge access so I was able to freshen up after a red eye flight and grab a quick bite in the lounge. I stored my luggage at the lounge but there are locker options at the arrival hall as well. You can inquire about the locker option at the information …

Viet Style Avocado Shake / Sinh Tố Bơ

Published by

In Vietnam, avocados are used for sweet desserts and not savory dishes like the ones in the western world. Avocado shake literally translates to “butter fruit shake” in Vietnamese and that aptly describes this confection. Step into any Vietnamese restaurant and you’ll see avocado shake on the menu. This is not a healthy shake by any means due to the condense milk, but it is treat. This shake has a consistency of a light pudding so I have always considered this to be a dessert drink. On an interesting note, avocado was introduced by the French and given its name,  trái bơ or butter fruit, due to the buttery richness of the flesh. Enjoy this wonderful shake anytime of the day. Ingredients: 2 Ripe Haas avocados 1/4 cup of vanilla yogurt 1/2 cup of milk 1 and 1/4 cup of ice 2 tablespoons of condense milk   Directions: Using a spoon, scoop out the avocado flesh into the blender.   Add yogurt, milk, ice and condense milk.   Blend until you have a smooth consistency. …

Hotel Review: Hansar (Bangkok, Thailand)

Published by

Hansar Bangkok is a unique 5 stars boutique hotel in the heart of Bangkok. Hansar’s objective is  to provide for an “authentic and unpretentious luxury experiences in an intimate environment where your privacy is achieved through our boutique size.” The hotel offers 94 rooms which are very spacious, and the rooms are the epitome of modern luxury. We had two opportunities to stay at the Hansar while in Thailand. We will be reviewing our experience staying at the urban room and the studio. Positives: Central location and step away from most activities. The rooms are spacious, luxurious and homey at the same time. The service is excellent and the staff really tries their best to get you everything you would need. Unlimited free snacks and minibar in the room. Fresh fruit plate every day. The bathroom is gorgeous and I would love to have a bathroom like that one day. Breakfast is mostly made to order and is locally sourced. Free Wifi everywhere in the hotel. Intimate feel in an international style hotel. Negatives: There wasn’t a …

No-Cook Steamed Eggplant with Scallion Oil and Fried Shallots

Published by

When I went off to college with a microwave in hand, my mother taught me a few dishes that you can make in a microwave for a quick and delicious meal. One of those dishes was a ridiculously simple steamed eggplant topped with scallion oil and fried shallots and served with a salty and sweet chili sauce. Now that I am a busy working professional, this dish is even more useful for weeknight dinners. I usually eat this dish with rice and a side of salad. Next time you think that you are too tired to cook a healthy meal, try this no-cook version of steamed eggplant with scallion oil and fried shallots. This recipe is rated easy and takes 15 minutes to make. Ingredients: 2 Chinese eggplants 3 Scallions 1/2 teaspoon of minced garlic a few Thai chili peppers fish sauce 2 tablespoons of oil (olive or canola) Handful of fried shallots or peanuts for a crunch Salt Sugar Directions: Diced the scallions and place into a microwavable bowl. Add 2 tablespoons of oil …