Prawn toast is a popular Chinese appetizer that is typically made with a mixture of minced prawns, garlic, ginger, soy sauce, and sesame oil, which is then spread onto slices of bread, and coated in sesame seeds before being deep-fried until golden brown. The result is a crispy, savory, and slightly sweet snack that is …
It may surprise you, if you’ve never seen this before, that the heads of Prawn or Shrimp actually contain a lot of flavour. My mom used to always toss in the heads to cook a curry and then remove them before serving. I’d catch her later with a bowl of these heads sucking all the …
This recipe is so unique! Chicken is first poached in a spiced liquid and then grilled! “Ayam bakar” is Indonesian for “grilled chicken.” It is a popular dish in Indonesian cuisine that typically consists of marinated chicken that is grilled over charcoal or wood fire. The marinade often includes a mixture of spices such as …
Beef chunks are seasoned with salt, pepper, chilli, cumin, coriander, clove & cinnamon powder & some nutmeg and this is sealed in some coconut oil with star anise and bay leaves on all sides. Shallots, Garlic, dry Chillies, Macadamia or Candle nuts, Ginger, red Chillies and Lime leaves are processed together and this is added …
I love Hakka Chinese & this recipe came out of my experimenting with various recipes. A fragrant mixture of Chilli, Coriander, Ginger, Garlic and Pepper are pounded together and beautiful Tiger shrimp is also pounded. Mushrooms are added to the Shrimp, together with some sliced smaller pieces of Shrimp, Soya sauce and some of that …
A Khaman Dhokla recipe is enhanced with Chutney & spices, and poured in a creme caramel mold. It’s then covered and steamed & once cooled, it’s flipped over. The result is a beautiful round wreath. To decorate, the wreath is drizzled with green chutney sauce and a tadka is poured over before serving. Typically, Khaman …
Jujubes are made out of sugar, water, lemon, gelatin and flavourings.Its poured into a greased container. Once set its cut into cubes and then rolled in sugar a few times and stored in a dry air tight container. My grandmother always made these as part of her Christmas platter or kuswar, and it wasn’t until …
Kul Kuls are my favorite sweet treat over the holidays. It’s fair to say that it doesn’t feel quite like Christmas, unless I make a batch of these crispy deep fried dough springs. This recipe is adapted from my Aunty Celie’s recipe that I prepared a few years ago. The recipe is pretty much the …
Onions are caramelized with green Chillies in Oil and Ghee to make the perfect base for this Lamb curry. The Lamb is then added and lightly browned with Ginger & Garlic paste. A spice blend is made and water is added and this is poured over the meat Dried fenugreek or Kasuri Methi is added …
This recipe tries to replicate the Longuinho’s, Colva, Goa. This simple minute steak is marinated very simply and then fried. It’s served with a steak sauce, french fries and vegetables. I remember my vacations in Goa, staying in the resort and often ordering this simple meal at night. I don’t have access to the original …
