Ikan bilis or dried anchovies are a much loved ingredient in East and South East Asia, with their strong briny scent and flavour. Anchovies, Anchovies Everywhere There are many, many types of anchovies, those small fish near the bottom end…
Turmeric leaves, known as daun kunyit in Malay, are a crucial ingredient in the making of a Singaporean and Malaysian rendang. Find out more right here! What are Turmeric Leaves? Turmeric leaves are the leaves of the turmeric plant, curcuma…
This is for all you guys who’ve written to me over the years to say, “but I can’t get hor fun/kway teow noodles anywhere!”. Now you can, in your own kitchen! What are Hor Fun Noodles? Hor fun noodles (or…
Kaffir lime leaves, highly recognisable with their double leaves, are an essential ingredient all across South East Asia and not just in Thai, Indonesian and Cambodian cuisines! What are Kaffir Limes? I shall talk about the leaves and how to…
Taucheo is an essential ingredient in much of East and South East Asia and comes in various forms, whole beans, in paste and also spicy. What is Taucheo? Taucheo is salted, fermented soybeans, and used as an ingredient to add…
Laksa leaves are one of my favourite herbs. With a sharp, slightly spicy fragrance with lemony and tangy flavours, it is a must when cooking laksa. What’s in Name? In Singapore, Malaysia and Indonesia, we call them daun kesum or…