Kerisik is pounded dry toasted shredded coconut. A very important ingredient in Malaysian, Indonesian and Singaporean cooking, used in dishes like Serunding, Beef Rendang and Nasi Ulam. Really, really easy to make, doesn’t need a recipe, just a case of…
This Sichuan chicken recipe is my version of the standard sichuan chicken takeaway recipe. But it’s so much more flavoursome, and has a much deeper flavour that your watery, insipid Chinese takeout fare! There are so many recipes out there…
As we get closer to Christmas, this whole roasted salmon is a wonderful alternative to the usual turkey, beef & gammon and of course if you don’t eat meat, the perfect table centrepiece! Of course, it really is perfect for…
A quick and easy, nutritious and delicious miso soup with prawns and udon noodles, using dashi and stock made from the prawn (shrimp) shells. A quick and easy, nutritious and delicious miso soup with prawns and udon noodles. Having some…
Miso is a fermented paste made with soybeans, sometimes with the addition of rice or barley. Salt and a starter called Koji, are added to the whole mix which is then left to ferment for anything from 6 months to…
Lemongrass Prawn skewers recipe, in Thai, known as Takrite Goong. Lemongrass prawn skewers are also made with a combination of prawns and pork or chicken Lemongrass Prawn Skewers are simple but decidedly delicious canapés that’ll have you wishing you’d made…