Taucheo is very salty and has a slightly smoky aroma and flavour. It is used in many dishes in East (China, Korea) and South East Asia (Malaysia, Singapore, etc) to deepen the flavours of dishes. Given its bold temperament, a…
Chinese Black Vinegar is, as its name, suggests, a very, very dark vinegar. It is also quite commonly known as Chinkiang vinegar (Zhenjiang Vinegar), named after a town in the south of China, as you can see from the bottle…
What is Katsuobushi? Katsuobushi is dried, and fermented smoked bonito (skipjack tuna). While you can buy them in solid blocks, they are more commonly sold in packets, as shavings or flakes, as you can see in the image above. Skipjack tuna…
Our next recipe in the Tagine Masterclass series is different from the normal tagine recipes you find everywhere. We’ll be cooking the super easy Khlea and Egg Tagine. So I thought I would first introduce you to the delights of Khlea…
Togarashi is not only the Japanese word for chilli (pepper), but it also encompasses a range of mixes that have chilli as a main ingredient. I love Japanese Togarashi mixes and always have a homemade shichimi togarashi at hand. In Japanese,…
Chermoula, a North African marinade, is an indispensable kitchen staple for me, much like it is in the countries it comes from: Libya, Tunisia, Algeria and Morocco. We use it in so many different ways, most certainly in tagines but…