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. More »
We tried making a classic cumi bakar first but it turned out disappointing, the marinade was too bland. Hence we decided to try a more avant-garde approach and well… it turned out delicious! More »
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. More »
Upon tasting this we knew immediately that it would work in our own version of a Coronation chicken sandwich. More »
Sweet earthy flavours of apples and plums are combined in this wonderful chutney. More »
Slather it on baguette slices and create Indian style garlic bread. Sprinkle it on cooked steak for that slight fragrant crunch. More »
A medley of tomatoes and onions that has sweet and tangy flavours. A lovely salsa for your small get-togethers. More »
Coat fish or chicken in this crust and bake till crisp on the outside and cooked on the inside. Or eat with a hot tosei. More »
This has a distinct coriander bite slightly reminiscent of a salsa that would work beautifully on cooked fish. More »
Makes a great marinade for chicken. Let chicken marinate with this for at least 30mins and either bake or fry it afterwards. More »
Adjust the taste while you are cooking. Sometimes you need to add more brown sugar or vinegar. You are looking for a balance between sour and sweet. More »
If you can’t find the chekur ginger root substitute it for regular ginger instead. The nutmeg is optional, but it gives added fragrance. More »
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