Skip to main content

Contact Us

 Content:

 Have questions, suggestions, or collaboration ideas? We'd love to hear from you!

📧 Email: thefragrantj@gmail.com

📱 Social Media:

[Facebook](The Fragran Journey), 

[Instagram](https://www.instagram.com/the_fragrantjourney/),

[Pinterest](https://www.pinterest.com/the_fragrantjourney/)  

[TikTok](https://www.tiktok.com/@thefragrantjourney?is_from_webapp=1&sender_device=pc)


 We aim to respond within 24–48 hours.




Comments

Post a Comment

Popular posts from this blog

Easy Homemade Kimchi:

  Easy Homemade Kimchi: A Beginner's Guide to Korean Fermented Cabbage Your next favourite side dish is here! 🥬 This Easy Beginner Kimchi is crunchy, tangy, and packed with gut-healthy probiotics. Forget the store-bought stuff—nothing beats the flavour of homemade. 👇  I've made it super simple for you: "Lazy Day" Kimchi (Makes 1 jar) 1 large Napa cabbage, chopped 1/4 cup sea salt 5 cloves garlic, minced 2 tbsp ginger, grated 1/4 cup gochugaru (Korean chilli flakes) 2 tbsp fish sauce (or soy sauce for vegan) 1 tsp sugar       STEPS: Toss the cabbage with salt. Let's sit for 2 hours. Rinse. Mix garlic, ginger, gochugaru, fish sauce, and sugar into a paste. Massage the paste into the cabbage  really  well! (This is the fun part). Pack tightly into a clean jar. Leave a 1-inch space at the top. Let it ferment at room temperature for 1-2 days, then store it in the fridge. 💡 Pro-Tip:  Taste it every day! It gets more sour the longer it ferments...
Post a Comment
Read more

Uncovering the Soul of Thai Boat Noodles

  Uncovering the Soul of Thai Boat Noodles (Kuay Teow Reua) If you've ever wandered the streets of Bangkok, you've likely been captivated by the aroma of a rich, dark, and complex broth simmering in a giant pot. This is the scent of  Kuay Teow Reua , or Thai Boat Noodles—a dish that is the very essence of Thai comfort food. Forget the gentle introductions; this is a bowl that grabs your attention with its deep, savory, and intensely aromatic flavor. Historically sold from boats in Bangkok's canals, these noodles were served in small portions with a powerfully concentrated broth to prevent spillage. Today, the tradition continues in shops across Thailand, serving up what many consider to be the ultimate bowl of noodle soup. This recipe demystifies the process, allowing you to recreate this street food legend in your own kitchen. The key is in the broth—a harmonious blend of spices, meaty richness, and a touch of sweetness. Prep Time:  30 minutes Cook Time:  2 hours To...
Post a Comment
Read more

Pad Kee Mao: Thailand's Fiery Drunken Noodles Explained

  Pad Kee Mao: Thailand's Fiery Drunken Noodles Explained Legend has it that these noodles are so potent, they're best enjoyed after a night out - hence the name "drunken noodles." But don't let the name fool you;  Pad Kee Mao  deserves sober attention for its masterful balance of fiery chilies, aromatic basil, and savory-sweet sauce that clings perfectly to wide rice noodles. What sets drunken noodles apart is their dry-ish texture and bold flavor profile. Unlike pad Thai, which is sweet and tangy, or pad see ew, which is sweet and savory, pad kee mao is all about the heat, the holy basil, and the wok's smoky breath. Prep Time:  20 minutes Cook Time:  10 minutes Total Time:  30 minutes Servings:  2-3 Spice Level:  ðŸ”¥ðŸ”¥ðŸ”¥ðŸ”¥ (Adjustable) The Holy Trinity of Drunken Noodles Three elements define this dish: Wide rice noodles  - for that perfect chew and sauce adherence Holy basil  - providing distinctive peppery notes Fresh chilies  - ...
Post a Comment
Read more