Pecah minyak is something I’ve mentioned a lot on this site; here’s the promised comprehensive blog post about it! If you’ve ever followed a recipe that says “fry the paste until the oil separates,” you’ve met pecah minyak, aka oil…
This is the super simple acar recipe that’s been in my family for almost a hundred years. Like the refrigerator pickles of the West. What is Acar? Acar is a type of pickled vegetable dish made using a blend of…
Kaya is coconut jam made with coconut cream or milk, flavoured with pandan leaves and sweetened with palm and white sugar. This is the stuff that nostalgic dreams are made of! What is Kaya? Kaya means rich (in Malay), and…
What is Cili Boh? It’s a red chilli paste. Or, in American speak, red chili pepper paste. You know when you’re cooking South East Asian dishes (especially stir-fries), and the recipe calls for chilli paste? This is what we would…
This kaffir lime, lemongrass and chilli butter is such a handy little kitchen ingredient. Use it in place of plain old butter in whatever you might be cooking. Kaffir Lime, Lemongrass and Chilli Butter So what does our flavoured butter…
This Chinese chicken stock is very, very easy to make and perfect for all your local dishes that call for its use, whatever the cuisine. Difference between Stock and Broth This is a question I get asked a lot in…