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…
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…
This Malaysian cooking caramel is going to be your new best friend! Once you make it, you will never want the shop bought variety again! What is Cooking Caramel? Cooking caramel sauce (karamel masakan in Malay), is a thick, dark…
Salted eggs – what are they, how to make them and how to use them, find out in this article! What are Salted Eggs? They really are exactly what they sound like – eggs that have been salted in brine…
Sambal balado is a spicy little number that is used more as a cooking ingredient than a condiment. It is yet another spicy recipe that makes a regular appearance on my dinner table, because hey, it’s great as a condiment!…