BasimMousilli.com » cooking fun

Home-made Syrian Shawermas, mad kitchen secrets exposed

Basim Mousilli — Mon, 18 Oct 2010 12:51:27 +0000

That’s me assuming the damnit, I’m satisfied position. Pictured right here you are witnessing a historic moment of having the best Syrian-style Shawermas in Brunei with the mob Afghan-Brunei connection. Rose, wife of Shaikh Azmi “Serikandi,” Noura (isteri saya), and myself were present at the scene. Picture taken by Shaikh Azmi, iPad loverboy gone bananas.

The Shawerma was so fricking awesome, I self-declared it a national holiday today in Brunei.

Noura has this bomb-ass recipe for Shawerma. I’ll let you in on the franchise secret. It’s all about…

Greasing up the pita bread in chicken broth and margarine
Making garlic spread secret sauce and using gherkins
Adding the pomegranate molasses to the marinade

French Onion soup, marry me

Basim Mousilli — Wed, 16 Jun 2010 03:09:20 +0000

Noura, you showed me love. Never will my life be the same. You make me melt and my mouth water. That French Onion Soup was damn good. Please make it again. What a toasty French affair!

Cooking class ecstacy in Thailand

Basim Mousilli — Fri, 02 Apr 2010 14:38:59 +0000

You will not believe what we did today. So we went to our favorite bookshop (pictured here) on Sukhumvit in Bangkok just to send a quick e-mail from the upstairs internet café. Upon leaving we asked the store owners where we could go to attend a 1-day Thai cooking class. They said “We’ll teach you! No need to pay hundreds of dollars.”

What? OK! So we caught a train to On Nut station with the store owner and went to the grocery store there setting out to buy ingredients to make Tom Ka Khai, Green Curry Coconut Chicken, and Pineapple Fried Rice.

I cannot describe how we turned a bookshop with a coffee stand into a full service kitchen! ….It’s like the Thai cook gained the ultimate pleasure seeing me trance into gastronomical ecstasy…

We bought an electric wok and stirred up fish oil and mushroom soy sauce like as if it was Chinese New Years all over again. I cannot describe the extent of hospitality and humor with which Thai people approach life. Cooking and eating and serving people brought this shop pure joy – I felt like my mother or sister was in the kitchen, asking me what I think of the food and if I wanted more.

“Basim! Where’s your spoon? Come taste this, mate” the chef frequently beckoned. It’s like the Thai cook gained the ultimate pleasure seeing me trance into gastronomical ecstasy. I was in pure heaven today and I will never forget the friendship that was built today and the generosity we received. Indescribable and unpredictable, that’s why I love Thailand.