How to Make Dried Turmeric Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Chef David Thompson showed me how easy it is to make ground dried turmeric (powdered turmeric) at home. Of course you can buy it but, as David says, “the perfume and taste of homemade dried […]
How to Make Dried Ginger Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Of course you can buy ground ginger (also called powdered ginger). But chef David Thompson showed me how easy it is to make your own and, as he points out, “the perfume and taste of […]
How to Make Dried Galangal Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes You can buy powdered galangal in Asian grocers but, as Thai food expert David Thompson says, “the perfume and taste of homemade dried galangal powder is much more alluring and it’s so simple to make.” […]
How To Make Roasted Rice Powder Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Roasted rice powder (also called ground roasted rice) is a favourite seasoning in many Southeast Asian cuisines, adding a unique nuttiness and crunchy texture. Commercial versions available in Asian grocers are usually so finely ground […]
Marie Rose Sauce (Seafood Cocktail Sauce) Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! I wish I could tell you the origin of Marie Rose sauce, but I haven’t found a convincing answer. It was popularised as a seafood cocktail sauce by British TV cook Fanny Cradock in the […]
Piri-Piri Sauce Like this recipe? You’ll love my online Portuguese cooking class! The piri-piri chilli (also written peri-peri or pili pili, as one word or two) was developed by the Portuguese in Mozambique and spread from there to their other territories; pilipili means ‘pepper’ in Swahili. These small hot chillies (similar to bird’s eye, which […]
Sambal Terasi Goreng Like this recipe? You’ll love my online Indonesian cooking class! Sambal terasi goreng is the most common of the many sambals found throughout Indonesia. Sambal means chilli sauce and terasi is Indonesia’s pungent shrimp paste, virtually identical to Malaysian belacan and similar to Thai gapi. Sambal terasi originated in Java, where it’s […]
Acar (Indonesian Pickles) Like this recipe? You’ll love my online Indonesian cooking class! Acar are the slightly sweet, sour, spicy pickles that accompany almost every meal in Indonesia. They’re popular in Malaysia, Singapore and Brunei as well and are similar to Indian achar and Thai ajat. Acar keeps well in the fridge for several months […]
Satay Sauce(Sambal Kacang) Like this recipe? You’ll love my online Indonesian cooking class! This Indonesian satay sauce recipe was taught to me by chef Hasan Yeoh from Kko Kko Balinese restaurant. It makes a thick peanut paste that keeps in the fridge for a couple of months. When you’re ready to serve, mix it with […]
Satay Paste Like this recipe? You’ll love my online Indonesian cooking class! This recipe makes enough satay paste to marinate 3kg of meat. You could make a smaller quantity, but what are you going to do with the other half of the chilli? This is the basic marinade for any type of satay – chicken, […]
