Turmeric, known as Kunyit in Malay and Indonesian, is also part of the ginger family; outside of Asia, it’s more readily available in powdered form. A must in many Asian and Middle Eastern cuisine, it imparts a sweet, sharp lemony…
The Kaffir Lime leaves, with their trademark double leaves, are an essential part of many South East Asian dishes like Tom Yum, Thai and Malay curries. The dried leaves are easily available at large supermarkets here in the UK but…
What is Belacan? Belacan or Shrimp Paste is made from fermented ground shrimp, sun dried and either sold as a soft paste as in the picture here, or cut into blocks. It is not intended, nor customarily used, for immediate…
Also known as Cilantro, the fresh leaves are an ingredient in many Asian and Latin American foods. They’re also used in salads in Eastern European countries. They have a pungent, slightly citrusy aroma. As heat diminishes their flavor, coriander leaves…
Here’s my Green Thai curry paste for making Green Thai Curry. Click for curry recipe. Can be used with chicken, seafood or vegetables. Traditionally, Thai chillies/bird’s eye chillies are used for this, you know those tiny little chillies? However, I…
Galangal has a citrus like aroma, working extremely well with its relative, ginger. Unlike ginger (top left, in the picture above) though, galangal isn’t spicy, it’s in fact, a little sweet. It is an essential ingredient in so many South…