Everyone in my family cooks. That means whenever there’s an occasion, we always get that “happy fiesta” feel at home, regardless if it’s my mom and/or my dad who’s in charge with the cooking or me and my sibblings bringing each of our culinary specialties.
I especially commend, my younger sister Joan who, through these years, has simply delighted all of us with her ‘exquisite’ cooking.
Her place has become one of our favorite foodie hotspots in the metro. Whenever we are craving for a buddle feast type of meal, korean, thai, mexican, italian or whatever themed-menu you can think of..
Matter of fact, she has spoiled me enough, that I am now contemplating on giving her a recipe section in my blog… Haha! Oh, well, that is if she still finds time from her busy career as a Division Manager (her real job title) or a Managing- Interior Designer (what I think she does) at Focus Global.
She is more than willing to share her recipes, though.
But before we go on to the recipe part, allow me to show you what she just fed me prior to us agreeing on this feature.
This.. basil, by the way, is just a leftover from one of the above to-die-for Thai dish.
- 1 pack of fresh basil leaves
- 1/2 cup olive oil
- 2 tablespoons ground mixed nuts (although my sister prefers pine nuts more)
- 2 garlic cloves chopped into bits
- 2 tablespoons freshly grated Parmesan cheese
- a dash of salt and pepper
Note: Some people say using a blender rather than a food processor results in a smoother paste. We will try that next time.
4. Transfer the paste to a mason jar or any bowl or container that can be tightly sealed for proper storage. Top with 1/2 inch olive oil and chill.
If you want me to collaborate with my sister again and post her thai cuisine recipes. Leave me a message below.