Blog Post & Recipe: SUQUET DE PEIX, a Mediterranean flavours Ode
Check all the ingredients of the recipe and see how healthy this dish is! We've got Olive oil, ripe tomatoes, fresh rock fish, some fresh seafood, garlic and onion, nuts ...
Blog Post & Video: How to Clean a Gizzard and Corned Gizzards and Cabbage
One of the more unloved giblets, gizzards are dense nuggets of deep burgundy meat. That’s right, I said meat. Even though a gizzard is an internal organ, it is made of muscle, just like the breast or thigh meat
Blog Post & Recipe: vegetable tamarind soup, sayur asam
I think almost all South East Asian countries have their own version of tamarind-based soup, slightly spicy with loads of soft vegetables. Malaysians with their laksa soup, Filipinos with sinigang, Thais with tom yam. Sourish tamarind deserves much more credits than it already has. It is one of the ingredients that made our cuisine as exotic as it now is.
Our tamarind soup uses sliced tamarind (asam potong) and salam leaves with vegetables that can nicely soak up all the beautiful flavors from tamarind, bay leaves, lemongrass, palm sugar (gula merah) and chilies.
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