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      Singapore Recipes

Red Chilli Pesto | Pesto Rosso with Chilli (so versatile in the kitchen!)

Published 15/01/2018, updated 23/12/2020 19 Comments

Red Chilli Pesto

Nuts in Chilli Pesto I love pine nuts, I could eat a whole bowl in 5 minutes. And not stop. So I use pine nuts here. You can use almonds if you like, maybe cashew nuts, but go light on the cashews as they are very creamy. Herbs in Chilli Pesto Basil’s traditional, flat leaf […]

Doubanjiang | Sichuan Chilli Bean Paste

Published 05/01/2018, updated 12/01/2021 4 Comments

Doubanjiang Sichuan Chilli Bean Paste

Doubanjiang is the soul of Sichuan cuisine. Its deep, earthy, spicy and salty flavour is a secret weapon for many a Sichuan housewife, and is an essential ingredient in Sichuan cooking. There are many bean pastes and chilli bean pastes in China, but what differentiates the doubanjiang, or douban, as it’s also called, is the […]

Aji Amarillo | The Peruvian Yellow Chilli Pepper

Aji Amarillo, Peruvian Yellow Chillies

Everything about the Aji Amarillo screams summer to me. It’s such a beautiful chilli, in looks and in its flavour. Fruity, a touch tangy and with hints of raisins, especially when dried, the Aji Amarillo is quite similar to the scotch bonnet in flavour, but definitely nowhere near as hot. It is Peru’s favourite chilli […]

Mexican Salsa Verde (Green Mexican Tomatillo Salsa)

Published 30/08/2017, updated 05/03/2021 36 Comments

Mexican Salsa Verde

Salsa verde – what comes to mind? To those of us on this side of the Atlantic, salsa verde always means the Italian salsa verde – a vibrant green condiment altogether tangy, peppery, briny, oily and fishy! Definitely a favourite of mine. Let’s face it, anything with anchovies is always going to have a head […]

How to Make Berbere, Ethiopian Spice Mix

Published 03/08/2017, updated 03/01/2020 20 Comments

Berbere, Ethiopian Spice Mix

Berbere, as the word is commonly used, is a fiery red Ethiopian spice mix that gives Ethiopian wots (stews) their characteristic flavour and, without which, a wot is just not a wot! Berbere is in fact, the general Ethiopian word for pepper, as in Kundo Pepper, which refers to black pepper. The word kundo doesn’t […]

How to Make Chinese Chilli Oil (aka Chinese Chilli Crisp)

Published 20/03/2017, updated 07/03/2021 45 Comments

Sichuan Chilli Oil picture, in a white bowl

What differentiates today’s recipe from the others is the addition of Sichuan peppercorns and star anise, resulting in a slightly different final flavour, beside the spice. Click here more to read about Sichuan peppercorns. You can find more chilli recipes on the Chilli Page on LinsFood. How to use this Sichuan Chilli Oil? When you […]

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Hey folks, I’m Azlin Bloor; former chef and culinary instructor.
Click here to read more about me!

My Latest Posts!

  • pouring syrup on layali lubnanLayali Lubnan (Lebanese Nights, a Semolina Pudding)
  • Vegetable MaqlubaVegetable Maqluba Recipe (A Vegan Makloubeh)
  • Espresso Martini with Patrón XO Cafe & Cardamom BittersEspresso Martini with Patrón XO Cafe & Cardamom Bitters
  • pouring sugar syrup on Halawet el jibn on a glass trayHalawet el Jibn (Levantine Sweet Cheese and Semolina Rolls)
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