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This is my all-time favourite dish from childhood, when the sky was painted in deep shades of ocean-blue and the summer evenings felt generous and bright, abundantly studded with shining stars that ma
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This simple and delicate Javanese curry is said to have once been part of the feast within local cultural ceremonies. These days, it is the ultimate source of comfort — hearty soul food without the ch
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Pili nuts are similar to almonds but with a richer, creamier taste. They are plentiful in Maluku, a province comprised of nearly a thousand islands. The province was once known as the Moluccas or The
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For me, a laksa is the perfect quick-win vehicle to get through any leftover curry as you can easily use it in place of the homemade curry paste.
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Deep-fried meats don’t have be crispy. If you know what you’re doing, you can use the cooking technique to create a range of textures. In this dish, the sparing use of cornflour creates a crisped edge
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This dish uses amba, a condiment made with fenugreek and mango that can be found in Middle Eastern shops and delis. Serves: 4 Takes: 40 mins, plus a few hours marinating INGREDIENTS 200g boneless an
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Laksa evokes strong memories in Malaysians. I was born in Kuala Lumpur and my father is a Peranakan from Malacca, so my laksa is the spicy version I had there. It’s a mix of the Peranakan curry laksa
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Serves: 4 as a starter or part of a spread Takes: 20 mins INGREDIENTS 3 tbsp coconut oil ⅓ tsp fenugreek seeds 1 cinnamon stick 1 medium red onion, finely sliced 2 cloves of garlic, minced 2 st
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Nahm tok is an Isaan dish that has all the typical flavour characteristics of the region – spicy, herbal, sour and salty.
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I consider this to be a seasonal cake, mainly because people start baking it when the cherry and sour cherry season starts in early June, and stop when the damson and plum season ends in late October.
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This is what happens when Romanians use their imaginations and ingredients that are seasonal, which grow in their gardens.
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Nothing beats a soothing mug of hot toddy on a winter’s evening – and that inspired me to take those wonderful flavours of honey, lemon and whisky and combine them into this beautiful hot toddy bundt
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This is my all-time favourite dish from childhood, when the sky was painted in deep shades of ocean-blue and the summer evenings felt generous and bright, abundantly studded with shining stars that ma ...)
This simple and delicate Javanese curry is said to have once been part of the feast within local cultural ceremonies. These days, it is the ultimate source of comfort — hearty soul food without the ch ...)
Pili nuts are similar to almonds but with a richer, creamier taste. They are plentiful in Maluku, a province comprised of nearly a thousand islands. The province was once known as the Moluccas or The ...)
For me, a laksa is the perfect quick-win vehicle to get through any leftover curry as you can easily use it in place of the homemade curry paste.)
Deep-fried meats don’t have be crispy. If you know what you’re doing, you can use the cooking technique to create a range of textures. In this dish, the sparing use of cornflour creates a crisped edge ...)
This dish uses amba, a condiment made with fenugreek and mango that can be found in Middle Eastern shops and delis. Serves: 4 Takes: 40 mins, plus a few hours marinating INGREDIENTS 200g boneless an ...)
Laksa evokes strong memories in Malaysians. I was born in Kuala Lumpur and my father is a Peranakan from Malacca, so my laksa is the spicy version I had there. It’s a mix of the Peranakan curry laksa ...)
Serves: 4 as a starter or part of a spread Takes: 20 mins INGREDIENTS 3 tbsp coconut oil ⅓ tsp fenugreek seeds 1 cinnamon stick 1 medium red onion, finely sliced 2 cloves of garlic, minced 2 st ...)
Nahm tok is an Isaan dish that has all the typical flavour characteristics of the region – spicy, herbal, sour and salty.)
I consider this to be a seasonal cake, mainly because people start baking it when the cherry and sour cherry season starts in early June, and stop when the damson and plum season ends in late October.)
This is what happens when Romanians use their imaginations and ingredients that are seasonal, which grow in their gardens.)
Nothing beats a soothing mug of hot toddy on a winter’s evening – and that inspired me to take those wonderful flavours of honey, lemon and whisky and combine them into this beautiful hot toddy bundt ...
