I’m not going to claim this stir-fried Xinjiang Cumin Lamb dish is the real deal (hence why it’s titled Xinjiang-STYLE) since I’ve yet to even visit China, plus I’ve adapted it to accommodate what I had on hand ingredients-wise along with my own flavour preferences. I discovered that half a leg of lamb (my recent purchase - see previous post) » Read More
Chillies (30 Days 30 Asian Ingredients Series)
September 2, 2018 by
In this Live broadcast on Chillies, I cover the different types of chillies used in Malaysian and Southeast Asian cooking, and explain their uses and preparation methods. I also reveal a good, cheap substitute that I’ve encountered in my recent trips to my local non-Asian fruit and vegetable shop, and how to “hack” the flavour to achieve the same » Read More
How to Make Chilli Paste Using Dried Chillies
April 16, 2015 by
Print PDF This is another one of my videos showing simple Asian food and ingredient preparation techniques. Until I started getting feedback from my Hangouts-on-Air it never really occurred to me that a large segment of my audience really aren't familiar at all with Asian ingredients, nor know how to use them. This series aims to bridge » Read More