What to Cook

Sotong Masak Hitam

by Honey Ahmad, on Thu, December 16, 2010
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The black colour of this dish is interesting and it has an entirely different quality visually and in flavour than if you were to cook it with soy sauce.

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What to Cook

Sate Cumi

by Honey, on Thu, December 16, 2010
Asian
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we tried making a classic cumi bakar first but t turned out disappointing, the marinade was too bland. Hence we decided to try a more avant garde approach and well… it was delicious!

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What to Cook

Fried Calamari

by Honey, on Thu, December 16, 2010
Western
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Whether in a batter and eaten with aoili or just simply fried with seasonings it just makes us think of beach holidays with white sandy beaches.

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What to Cook

FriedChilies Pineapple Mango Chutney

by Sjaiful A., on Thu, December 16, 2010
Indian
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Upon tasting this we knew immediately that it would work in our own version of a Coronation chicken sandwich.

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What to Cook

Plum Apple Chutney

by Sjaiful A., on Thu, December 16, 2010
Indian
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Sweet earthy flavours of apples and plums are combined in this wonderful chutney.

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What to Cook

Hot Garlic Chutney

by The Charlie, on Thu, December 16, 2010
Indian
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Slather it on baguette slices and create Indian style garlic bread. Sprinkle it on cooked steak for that slight fragrant crunch.

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What to Cook

Tomato Onion Chutney

by Alexa P., on Thu, December 16, 2010
Indian
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A medley of tomatoes and onions that has sweet and tangy flavours. A lovely salsa for your small get-togethers.

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