Sour and zingy this mixture is perfect topped on cooked fish or could even serve as a great dipping sauce for an Asian-style fish and chips. The heat on this gets a 6/10. More »
Whip up this hearty tagine for your father on father’s day…or for any other day really! More »
This is a traditional Bugis recipe we got from our designer’s mom and we just had to give it a go! More »
You can never go wrong with a jar of spiced nuts tailor-made to perfection with a gorgeous sweet caramelized crust and just a hint of heat. More »
Chef Celine Marbeck, author of many Kristang Cookbooks shares with us her delicious Devil Curry. Slurp! More »
Thai green curry is an absolute favourite of ours, rich and full of flavour, you can make it easily at home with a bit of preparation.
A really fresh salad with great flavour balance. The Vietnamese version has more herbaceous leaves mixed in than their Thai neighbours. Mix in yellow and green mangoes for more colour. 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 »
This spicy Korean pickled squid (ojinguh jut) packs a lot of flavour, so eat it sparingly as a side dish to compliment your meal. Make sure you rinse it well after it sits in the salt if not you’ll end up with a rubbery salty strip… More »
This is a refreshing and zesty way to enjoy a bowl of squid. Each bite allows for a different flavour to shine through; the tanginess of the lime, the sweetness of the sugar, the heat from the chilli sauce, and the refreshing kick… More »
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