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Chilli pastes, the foundation of my family’s business. I like to call it the triple kicks – Curry, Assam and Sambal. Like the base of a tripod, they form the base support of everything else we do. Every dish that we come up with as...
I am a seafood lover. When I see food I eat them. Ok lame joke over. But really, how does one choose seafood? They come in all forms and some times I really just buy the frozen ones because I don’t know how to...
I must admit, I love my condiments. There is this pickled green chilli that I tend to put to almost every Asian dish I eat. Whether it is Wanton Noodles, Egg Fried Rice or Congee, it just gives the dish that bit of tangy punch....
It is spicy. It is tangy. It is aromatic and pungent at the same time. This condiment packs a punch and is a beloved addition to many Singaporean and Malaysian dishes. I’m talking about the sambal belacan – a beautiful concoction of chilli, lime and...
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