After two years on the shelves in Australia, we now sell about 150,000 packs every month,'' she says. ''I'm very lucky that I took the risk to do something on my own. Even though she didn't win on Masterchef, the exposure led to Marion's Kitchen. But it was good because I learned from the ground up. ''I literally went from interviewing Penny Wong one week to sweeping up in a cheese shop the next. Grasby left a career with the Australian Broadcasting Corporation to pursue her lifelong passion _ food. ''I wanted an excuse to come here to spend time with my mum's family and immerse myself in Thai culture,'' she says. And while that played into her motivation for relocating, she says, a desire to reconnect with her Thai heritage was also a major factor.
Her Marion's Kitchen line of packaged food products is produced here and includes several Thai dishes, such as pad thai and red and green curries. Grasby, who launched the Australian embassy and Central Retail's one-month long ''Taste of Australia 2013: Australia Unlimited'' promotion on Feb 13, moved to Bangkok four months ago.
''If there is an 'Australian' cuisine, there is a huge Asian influence part of this reason is being so close, the other is the climate, so I think there is a great synergy.'' Top with peanuts and serve with lime, a spoonful of chilli powder and spring onion.''Being from a Thai-Australian family has made me love to mix Asian and Western flavours together,'' she says. Remove the pan from heat and divide noodles among serving plates. Stir- fry until well combined then toss through the chives and bean shoots. Then break up the egg and mix through the other ingredients. Spread the egg around and allow it to set and get golden on the bottom. Move everything to one side of the pan and add the egg into the empty side. Add the softened dried shrimp, the pickled radish and tofu and stir-fry for another 30 seconds. Add the prawns and stir-fry until almost cooked. Add the shallot and stir-fry for 30 seconds. Heat oil in a wok or large frying pan over high heat. Remove from heat and set aside for later.Ĥ.
Cook for 1–2 minutes until the sugar has dissolved. For the sauce, combine the tamarind, palm sugar, fish sauce and dark soy sauce in a small saucepan over medium-high heat. Then cook them in boiling water for 3–4 minutes or until just tender but not too soft. Soak rice stick noodles in room temperature water for 30 minutes or until softened but still firm. Soak dried shrimp in water for 15 minutes to soften slightly.
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