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 Prawn Toast Recipe | olivemagazine
light soy sauce, red pepper, oil, sesame seed, lemongrass, ginger root, galangal, coriander, red chili, lime, garlic, prawn, rice vinegar, fish sauce, bread, palm sugar
This recipe for prawn toast makes for an impressive starter at a dinner party. It's served with sweet and fiery homemade chilli jam and comes from London restaurant Caravel
STEP 1 For the jam, pu...
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|  Nyonya Vegetable Pickle
shrimp paste, oil, macadamia nut, peanut, turmeric, sesame seed, lemongrass, ginger root, galangal, coriander seed, green chili, chili pepper, pineapple, carrot, shallot, garlic, green beans, cucumber, cauliflower, cabbage, vinegar, salt, rice vinegar, sugar, water
If you love pickles and condiments, this simple nyonya pickle recipe from Norman Musa is for you. Packed with flavours of Malaysia, this superb vegetable pickle is vinegary, spicy and crunchy.
1. Blit...
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 Singapore Teochew Duck Recipe - Food.com
dark soy sauce, light soy sauce, hot sauce, five-spice powder, star anise, galangal, red chili, cinnamon, spring onion, garlic, duck, rice vinegar, sugar
Try Singapore Teochew Duck from Food.com. - 56957
Serving Size: 1 (105) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 89.1 Calories from Fat 2 g 3 % Total Fat 0.3 g 0 % Satur...
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|  Salmon rendang with mint salad recipe - BBC Food
desiccated coconut, sesame seed oil, oil, tamarind, star anise, pepper, mint, lemongrass, kaffir lime leaves, ginger root, galangal, coriander leaf, cloves, red chili, chili pepper, cinnamon, cardamom, coconut milk, lime, shallot, garlic, cucumber, cabbage, salmon, soy sauce, salt, rice vinegar, fish sauce, water
This Indonesian dish packs a massive flavour punch and is quick and easy to make.
For the spice paste, place all the ingredients into a food processor and pulse to form a paste. Transfer the paste to...
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| Thai sea bass with peanut dressing recipe - BBC Food
rice wine, shiitake mushroom, cornstarch, sesame seed oil, oil, peanut, pepper, mint, lemongrass, ginger root, galangal, coriander leaf, red chili, coconut milk, lime, oyster mushroom, garlic, aubergine/eggplant, bass, peanut butter, soy sauce, salt, rice vinegar, fish sauce, palm sugar
Crisp sea bass served with fresh, fragrant Thai flavours and a rich, spicy peanut dressing.
To make the peanut dressing, place the ingredients in a blender and blitz to combine. Taste and season with...
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