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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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Chilli Recipes, Curry. Heavy Spiced., DIY Pantry, Gila Chilli, Powders. Condiments. Pickles, Spicy Hot
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 𝘵𝘩𝘶𝘷𝘢𝘪𝘺𝘢𝘭 , a Tamilian condiment. Traditionally served as an accompaniment to rice or thosai, 𝘵𝘩𝘶𝘷𝘢𝘪𝘺𝘢𝘭 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.
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Ramnad Mundu Chilli
The chillies can be added whole, chopped, or ground into a paste, depending on the recipe requirements. In South Indian cuisine, some spices are usually tempered in oil or ghee and added to the dishes. I usually use Ramnad Mundu chilli when tempering the spices as it adds a special flavour and the necessary heat to the dishes.
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Sea Bass with Sambal Belado
The preparation method might slightly vary based on regions or personal preferences, but generally, it involves pounding or blending the ingredients together to form a coarse or smooth paste. Sambal Belado is known for its spicy, tangy, and slightly sweet flavour profile, making it a fantastic accompaniment to various dishes, such as fried fish, chicken, eggs, fried tofu or tempeh or as a condiment for rice.
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Indonesian Long Red Chilli
The smell of Cabe Merah Panjang is somewhat fruity and slightly earthy, with a mild aroma compared to other chili peppers. Their texture is firm and glossy, with thin walls and a smooth surface. Inside, they contain seeds that contribute to their heat but are relatively easy to remove if a milder flavor is desired.
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Nachos with Salsa
It's a bit sweet from the ripe tomatoes and a little strong from the onions. There's also a fresh taste from the coriander leaves and a tanginess from the lime juice. Each bite delivers a medley of flavours, dancing between heat and refreshing bursts of acidity. The habanero adds a nice kick to it. If you do not have habanero chilli, add couple of green or red chilli padies.
