Braci is Italian for ’embers’. Inspired by wood, Braci’s menu draws upon one of the world’s most primitive forms of cooking to re-define and uplift classic Italian cuisine, through the use of the Josper oven and the shichirin grill.
The Whampoa IAEC has organised a series of cooking classes in honour of Singapore’s National Day on 9th August for Whampoa residents only. I will be conducting FOUR Free cooking classes on all the Saturdays in the month of August 2021.
Most people use commercially fried puri puffs and top with homemade ingredients. Today, I am going to make some puri puffs, potato and dal filling and a sweet tamarind sauce.
𝗔𝗽𝗽𝗮𝗺 is a favourite of many people. It is common for non-Indians in Singapore eat appam with brown sugar. But in many Indian homes, appam is served with curry example egg curry or a previous day’s fish curry. The rich coconut milk in the appam is so ideal to be paired with a spicy curry.
This week Chef Audra Morrice and I will be cooking and chatting about Vegetable Briyani
For you information, you can make about 8 Rava Thosais and a chutney within 1 hour……even if you don’t cook often! It is that easy.
Masala Vadai also known as Paruppu Vadai is eaten as a savoury snack and sometimes as a side for breakfast. A good cup of strong tea with milk is the best pairing for Masala Vadai.
No one resist the Tamilian snack, Murukku, especially when it is crispy, light, aromatic and delicious. Nothing can beat Murukku as a tea-time snack with hot tea, as a snack to munch during rainy season or while watching television or just to make and give away.
Singaporean and Malaysian children grew up eating puttu mayam with freshly grated coconut and orange or brown sugar.
We will be chatting on the Evolution of Regional Indian cuisine Singapore-Style and cooking Kicap Meen, a Malay influenced fish in soy sauce dish.