AW IllustrationsTokyo, JP
Aunyarat Watanabe is a freelance illustrator, who loves coffee, traveling and photography. She studied graphic design at Sydney Martin College. Her main influences are food and travel! She is currently living and working in Tokyo. If you would like to contact her with any questions or just to say hello, please do.
Recipes By AW Illustrations
Coconut and lime is one of my all-time favorite flavor combinations :) My love for coconut started when I lived in Bangkok. Coconuts were used in almost all recipes of Thai cuisine – curries, soups and sweets. This ice pop recipe really brings back memories of Thailand!
I came up with this ice pop recipe when I visited Hanoi. I had so many cups of vietnamese coffee which was ubiquitous in the city. Their coffee comes with rich condesed milk. As the milk is so thick, the coffee and the milk separate out completely in a glass. I love the perfect two-tone colour. So beautiful!
Tom Yum Goong is always one of my favorite Thai cuisines! This spicy soup is so savory and addictive.
You can use frozen shrimp and chicken stock instead, but I really recommend using fresh shrimp and make a nice broth as the recipe guides. Best Tom Yum Goong calls for a good shrimp stock and it is so much YUMMIER!!
Citrus ice pops are probably one of the easiest recipes of all. Just orange juice and slices of lemon/orange would make perfect ice pops! So why not give a little twist and make your pops more adorable? You can add milk and yogurt as a white snow part, and utterly transform your citrus pops into snow-capped Mount Everest! Even a snow leopard would be happy about it!
When I was little, I didn't like milk at all, so my mother used a little magic. She transformed milk into these yummy sweet treats with fresh berries! From then on, my phobia of milk had completely gone, and these milk ice pops became my dear dear friends!
Ice pops don't have to be always sweet treats. They can be nice appetizer or even main dish! You'll be in awe when your summer gaspacho soup utterly transformed into lovely ice pops! This bright- red -hot, yet cool and chilly, recipe is perfect especially for summer out-door parties!
I think chocolate is one of the most incredible inventions in the history of mankind. I especially love bitter ones with a hint of spicy chili! This combination wonderfully works on ice pop recipes, too! You might think I just made up this yummy hills by my imagination, right? But the place called "Chocolate Hills" really exists in the Filippines!!! and cute little tarsiers(the smallest primate on earth) are living there :)))
Green mangos are very popular in Thailand. I would buy a bag of chopped green mango from a street vendor when I lived in Bangkok, and it always came with a small plastic bag with prik kluea（salt and chili powder）to dip. I was a bit skeptical at first, but it tasted soo good!! The spicy touch really brings out the mango's delicate sweetness, so why not for ice pops, too!!
I first encountered pearl milk tea when I visited my friend in Taiwan many years ago. Since then I have been a big fan of this lovely drink. I love the chewy texture of tapiocas and the feeling of balls rolling on my tongue through a big straw :)))
Watermelon is probably the most familiar fruit of all for me when I lived in Thailand. I ate it almost EVERYDAY and whenever I bought slices of it from a street vendor, I always picked the red and yellow one together. I just loved the cheerful color combination! This color-pallete-like jelly recipe reminds me of many of the memories I experienced in Bangkok and is perfect for hot summer days!
Lassi is one of my favorite drinks. It has a large variety of combination from plain to mango to almost any kind of tropical fruit. I would go for pineapple with a hint of salt when it gets really hot in the summer! It'll be perfect if it comes with yummy spicy Indian curry too!