Orak-Arik is one of those recipes which you will not believe can be so tasty, comprising as it does of so few and such simple ingredients. Egg, cabbage, onion, garlic, soy sauce…
Semur Daging is a Javanese curry which contains tomatoes rather than coconut milk. We have used our Indonesian sulawesi blend, but this cooking method changes the flavours completely.
This Indonesian pumpkin & prawn curry is much easier than its name! Hot and tangy, with dried lime leaves, lime juice and coconut milk, substitute the prawns for diced red pepper if you want a vegan version. We used our Padang blend…
Use our Satay blend to make delicious Singapore-style satay from pork mince. This type of food was very popular with the Nonya (Straits Chinese) population. Simply add fish sauce, soy sauce and lime juice for an alternative barbecue feast.
This fabulously simple Chinese pork with potatoes recipe has so few ingredients it is hard to believe it could be so tasty! Using very lean meat and cooking the potatoes from raw in the liquid both add to the flavour of the sauce.
Chinese chicken with mushroom and bamboo shoots is a very simple recipe, but you will be amazed at the richness of the flavours from such a short list of ingredients! Substitute the chicken for tofu if you want a vegetarian/vegan option.
This easy chicken tagine recipe is a great casserole for all the family! Pep it up with fresh chillies if you like, but our Merguez blend has a bit of a bite!
Gulai Kambing is a delicious coconut curry from Northern Sumatra, cooked with either goat or, in our case, lamb.
Tinoransak is a hot and fragrant Indonesian dish from Sulawesi. It is very simple, using the flavours of green chillies, lemongrass and lime leaves. If you can’t find Thai basil, then use the usual type…
This Chinese stir fry is lifted above the ordinary by the inclusion of chilli bean paste and shrimp paste (both readily available online or in Asian supermarkets and they last for ever in the fridge!).
Chicken Cafreal is a delicious Goan recipe rather like Tandoori but green rather than red! Pieces of chicken are marinated in yoghurt, lime juice, mint and coriander, then grilled or deep fried. This is a perfect barbecue recipe…
The Chinese use a lot of pork in their cooking, and we have made a delicious curry using our Auntie Ang’s Chinese spice blend with dried mushrooms.
Pork Mas is a Goan recipe, and is typical of this former Portuguese (Catholic) colony in using pork, vinegar and paprika as important ingredients. Traditionally it would be cooked very slowly…
Szechuan pork with green beans, or Gan Bian Si Ji Dou, is a full-flavoured stir fry with pork mince and fine green beans from the Szechuan (or Sichuan) province of China.
Chicken Dopiaza crops up on many Indian/Bangladeshi restaurant menus. The word Dopiaza is a Persian word meaning 2 onions…This gives the dish its distinctive flavour, so make sure the onions are really browned and sweet.
Lamb Xacutti is a very popular Goan curry - tender lamb in a rich, meaty sauce with desiccated coconut. We have headed southeast and hopped over the 20 or so miles of ocean to borrow our Sri Lankan spice blend to make our version.
Nothing is more evocative of the flavour of street food in South East Asia than the following recipe…
Tandoori Sak is basically a curry using Tandoori spices, and can be cooked with beef or lamb. It combines all the ingredients you would use to bake meat in a tandoor (clay oven) but in a sauce.
Mushroom bhaji is a delicious curry, normally served as a side dish but perfect as a vegan main course. Any mushrooms will do - we used chestnut - and add as many fresh chillies as you like.
This Malaysian fried chicken is a different way of using our Satay blend. Using strips of chicken means it cooks in a matter of seconds. It’s delicious with our peanut sauce, cucumber and a fresh Asian salad.
