Thanis Lim

All Rounder Chef and Food Journalist

Look what arrived in the mail?

Thank you Shanny!! I went to the post office to collect my parcel and realised they were DRIED BAY LEAVES delivered all the way from Switzerland! Hundreds of hugs and kisses! Now I can finally add them to my soups and stews!

Funny thing happened when I opened the parcel. They never seemed to know what bay leaves were at the customs. Initially they wanted to detain the parcel but after much explaining that the leaves were not recreational drugs and bay leaves for cooking. They let me off. They did say something funny though. They said that if I looked skinny and tired looking, they might not believe me but since I look so chubby and smiley, they took my word. Haha! Can you imagine me wrapping some bay leaves and smoking them ... hmm..... oooooh yeah~~

Tadaa! Lots and lots of bay leaves! 5-6 leaves (Mcormicks Brand costs like $3.60) Thanks Shanny!

She even sent me seeds of two varieties of Bay leaves! How thoughtful! Hope they can grow here though - I think they need lower temperatures. It's all in Swiss! I don't understand but will try growing them like herbs :)

Thank you for the postcard as well! Thanks Shanny! You make this food lover a happy man! I can't wait to use them! Here's some info on bay leaves from Wikipedia.

"Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood, and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon. The leaves are most often used whole (sometimes in a bouquet garni), and removed before serving. In Indian cuisine, bay leaves are often used in biryani and many salads.

"Bay leaves can also be crushed (or ground) before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, and there is less chance of biting into a leaf directly."

Cooked this chicken that's first marinated in yogurt and then dipped in Japanese bread crumbs and deep fry. Yum! Juicy and tender, yet crispy on the outside.

Japanese Curry with eggplant and potatoes

Served with medium grain calrose rice. Yummy!



  1. Wei Uncle! I think you got the seed name wrong... its basil. I think it'll grow well under shady area in a pot.

  2. Anonymous10:58 AM

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  3. LOL at your encounter with the customs fellas. Good thing you're not a woman..otherwise, how dare they!