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Red Spinach: A Colorful Twist on Nutritious Greens
The leaves of the red spinach are red, slightly broad and oval-shaped; tender yet robust, and offers a satisfying texture in dishes. The stems ranging from pink to deep red are succulent and add a subtle sweetness to the overall flavour profile.
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Serpentine Delight: Snake Gourd
The outer skin is usually thin, and the flesh inside contains small, soft seeds. While peeling is a common practice, some recipes or personal preferences may call for leaving the skin on. In such cases, thorough washing is essential to remove any dirt or residues.
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Eggless Taiwanese Pineapple Cakes
These little Taiwanese Pineapple Cakes make a delightful treat, blending the sweetness of pineapple with the richness of the crust for a well-balanced and satisfying experience.
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Nostalgic Sardine Curry
Sardine Curry holds nostalgic significance for many non-vegetarian Singapore Indians. Many households, including mine, routinely stock one or two cans of Ayam Brand Sardines in Tomato Sauce for culinary emergencies.
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Sunny, Sprightly, Sessile Superstar!
As a child, I used to accompany my aunty to some school fields in the neighbourhood and forage for this leafy vegetable usually after a heavy rain. I was told that it would be easier to pull it off the wet ground. Recognizable by its bright green leaves, tender stems, and small prickly white flowers, Ponnanganni is prized for its nutritional value.
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Flaxseed Podi
Served alongside thosai and idly, Flaxseed Podi achieves culinary perfection when mixed with gingelly oil, enhancing its rich taste and elevating the overall dining experience. The unique texture of this Podi adds a delightful crunch to every bite and can be used as a sprinkle for a variety of snacks. Its adaptability and robust flavours make Flaxseed Podi a cherished must-have multi-purpose ingredient in my kitchen.
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Old Fashioned Mee Goreng
Mee Goreng, a signature Singaporean dish, showcases Indian and Malay influences in its aromatic blend of spices, tangy calamansi, and savoury soy. The stir frying over very high heat using an iron wok imparts a smoky essence, elevating the stir-fried noodles, infusing them with a delectable, charred flavour and enticing aroma.
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Byadgi Chillies
In Indian culinary practices, Byadgi chillies are a prized ingredient, often used in their dried form. They are ground into a fine powder, adding not just color but a mild heat and a hint of fruity, smoky flavour to dishes.
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Ridge Gourd Thovayal
One delightful way to utilize these peels is by transforming them into a flavorful chutney or π΅π©πΆπ·π’πͺπΊπ’π , a Tamilian condiment. Traditionally served as an accompaniment to rice or thosai, π΅π©πΆπ·π’πͺπΊπ’π adds a tangy and spicy kick to meals. The process of grinding the peels unlocks their inherent flavors, resulting in a deliciously textured condiment that complements various dishes.
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Guntur Chilli
In Indian kitchens, Guntur chillies are a staple, enhancing the flavours of diverse dishes. They are used in various forms, including whole, powdered, or as a key ingredient in spice blends like curry powder or sambar masala.
