Tandoori turkey for Christmas, anyone? I don’t know about you, but I find turkey a rather bland bird, no matter how much brining it’s had. And so, here we are, the first of two alternatively flavoured Turkeys for Christmas (and Thanksgiving?). As requested by so many of my readers, students and customers over the years. […]
Three-Fish Roast (Pescatarian Festive Recipe)
Pescatarians rejoice! This Three-Fish Roast is the most magnificent Pescatarian Christmas centrepiece you’ll come across! Even more impressive looking than the Russian Coulibiac I posted many, many years ago. What is a Three-Fish Roast? You know how a 3-bird roast is a bird in a bird, in a bird? So a three-fish roast uses the […]
Vegan Sayur Lemak (Vegan Yellow Coconut Curry)
Sayur Lemak is a light-ish coconut based curry from Singapore and Malaysia. Here, I’ve veganised and simplified this favourite childhood dish. First published Jan 2014. Updated Feb 2018. Malay Language Lesson, as usual 🙂 Sayur = VegetablesLemak = Cream (here, it refers to the the coconut milk) The traditional Sayur lemak can be found in […]
Ayam Assam Serani (Sour Eurasian Chicken Curry)
Ayam Assam Serani, my mum’s version of the tangy and sour Eurasian and Nyonya dish, Babi Assam, from Singapore and Malaysia. Super easy to cook, and bursting with flavours. Let’s take a look at the name Ayam = Chicken Assam = Sour, also refers to Tamarind Serani = Eurasian Babi = Pig (Pork) Ayam Assam Serani […]
Corned Beef Stew | A Eurasian Recipe from Singapore and Malaysia
This Eurasian Corned Beef Stew is a favourite childhood recipe from the Portuguese Eurasian community in Singapore and Malaysia. It can be a bit of a strange one for some people, given that corned beef isn’t usually eaten “wet”. This was one of my mum’s lazy recipes; she was a nurse and was always working different shifts, […]
Singgang Serani, a Eurasian Fish Curry from Singapore and Malaysia
Singgang Serani, which first appeared in my Singapore Recipes cookbook some years ago, is a Eurasian Fish Curry from Singapore and Malaysia. It is a fairly spicy but light fish stew, relying on only a few aromatics and spices for flavour. Interestingly, it doesn’t have the requisite garlic or ginger and instead, we use turmeric […]
