New York had theirs earlier this month. This weekend, in London: the Second Annual Tiger Beer Chilli Crab Singapore Festival.
There will be food from Kiasu, cooking demonstrations by celebrity chef and cookbook author Terry Tan, and of course Tiger Beer. There will also be an art gallery, martial arts, dragon dancing, and […]
Melting Wok’s E-Fu Noodles
I’ve got noodles here, but [sniff] if I make this I’ll be the only one who can eat it…. not very penitential LOL… will have to wait until after Easter. But those of you with a hankering for seafood and noodles — this is the perfect dish! Not to mention […]
Rempah is one member of the family of basic seasoning pastes upon which many dishes in Southeast Asia — particularly those of Malay, Eurasian and Peranakan influences — are built. The ingredient list tends to be long, and usually includes aromatics such as shallots, herbs and spices, shrimp paste, chili peppers, and nuts. […]
Hi Laura, this is for you:). This dish is usually associated with Singapore, but versions can be found in China, Malaysia and Thailand as well — the curry of course is an Indian influence. If you mix your own curry powder, by all means, use it! I have provided a basic recipe […]
Many a recipe in the Asian repertoire contains a secret ingredient — sometimes so subtle it may be hard to detect — in pandan. Used in cooking rice, wrapping meat, flavoring cakes, etc., pandan is an indispensable item in the kitchen, be it Thai, Vietnamese, Filipino, or Malaysian.
More information from AsiaFood
From Wikipedia
And a recipe […]
If you’re a fan of jerky but not of the chemicals and preservatives that go into it, I think you’ll enjoy this. Me? I *hate* jerky. The store-bought kind, I mean. What’s to like? Have you ever read what’s in those things? The USDA has this to say about […]
A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your […]
The original recipe came from SIM Cooks. I just adapted it to suit our family of 6. The ingredients are listed, but do refer to her recipe for instructions. It is a multi-stepped recipe, but the shrimp stock can be prepared ahead of time. As you can see, mine didn’t crust […]
The holy Islamic month of Ramadan/Ramadhan/Ramzaan began September 23. This month-long fast requires believers to abstain from eating, drinking and other sensory pleasures from sun-up to sundown. Water is not allowed, and my Pakistani friend Azra says neither is swallowing your own saliva! They rise in the morning before dawn to eat […]
I’d love to call this soup Malaysian, Indonesian, Thai, or Singaporean, but the fact of the matter is that each of these cuisines has *some* version of this soup, so I’ll simply call it “Southeast Asian”. The work comes mostly in chopping up the veggies, but you can always do that ahead of time.
4 […]
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