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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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Ridge Gourd Thovayal
One delightful way to utilize these peels is by transforming them into a flavorful chutney or 饾樀饾槱饾樁饾樂饾槩饾槳饾樅饾槩饾槶 , a Tamilian condiment. 聽Traditionally served as an accompaniment to rice or thosai, 饾樀饾槱饾樁饾樂饾槩饾槳饾樅饾槩饾槶 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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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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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.聽 If you do not have habanero chilli, add couple of green or red chilli padies.
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Pan Roasted Padr贸n Peppers
Cooked in olive oil until they achieve a delightful crispness on the outside, they are then lightly seasoned with sea salt. Originating from the Padr贸n region in north-west Spain, these charming green peppers possess a pleasantly mild level of spiciness.
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Padr贸n peppers aka Pimientos de Padr贸n
They are commonly fried in olive oil and served as a tapa or appetizer, sprinkled with coarse salt. The cooking process creates a blistered, slightly charred skin while maintaining a tender interior.
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Gochuguru
It is striking, featuring a bright red hue with a coarse texture. Its flavour profile balances heat with fruity and slightly earthy undertones, offering a unique complexity to dishes. The spice level typically ranges from mild to moderately hot, making it versatile for various palates.
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Sundubu Jjigae (Korean Stew)
If you are thinking of an easy meal for the family, the Korean Sundubu Jjigae is one of the easiest.聽 You can make a vegetarian or a non-vegetarian stew following this recipe.聽
