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…
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…