Singaporeans love our spices and we love to cook many things using these various spices, chillies and condiments available locally and regionally. Given that we live in a tropical and warm country, this aspect of our eating habit never fails … Read more
This was my first time making curry chicken from scratch – chopping up individual spices and then blending all of them into a paste. This set of ingredients is almost identical to those of the ‘Malay Spicy Ayam Masak Merah‘: … Read more
Nasi Kunyit (meaning ‘turmeric rice’), otherwise known as Nasi Kuning (meaning ‘yellow rice’) is an Indonesian rice commonly served at local Malay Nasi Padang stores, that is, stores selling Malay dishes. Nasi Kunyit uses glutinous rice that is steamed with … Read more
Saffron strands are harvested from the saffron crocus flower, extracted from the distal ends of the carpel in each flower. These flowers originated from Greece and are later cultivated in other parts of Asia such as India. In the culinary … Read more
It’s a jolly time to feel like a king! To start off my saffron adventures proper, I’ve finally decided to use and adapt one of the simplest recipes found in ‘The Medieval Cookbook‘. The original excerpt in old English for … Read more
