This is the base for a number of dips, stir fries, salads and stews. This recipe is for one batch. If you like it, why not make an extra-large batch and have it ready for your next meal. This will ...

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Since relocating to Singapore more than two decades ago, Kie Cheong has worked as a kitchen assistant and chef at various hawker stalls and restaurants. He declines to go into details, only saying he ...

Try Peter Kuruvita's recipe for this Sri Lankan seafood dish. It looks sensational and tastes even better, with the different and delicious flavours and textures of the prawns, okra, vegetable balls ...

Galangal is a ginger-like root commonly used in Indonesian cooking. Find galangal, candlenuts and blachan at Asian markets, some Whole Foods and specialty food stores. Paste 1 quarter-size slice fresh ...

The effort and time it must have taken for this sambal to cook was palpable in every mouthful. It had the resonant depth of caramelised shallots and toasted belacan (fermented prawn paste) spiked with ...

Every time I open Facebook on my phone, Ah Huat Hokkien Prawn Mee seems to pop up without fail in the ‘Hokkien Mee Hunting‘ ...

1. Soak the prawns in warm water for 15 minutes. 2. Meanwhile mix the onion and chilli to a paste in a food processor - remove and set aside. 3. Drain the prawns dry and process them in a food ...

Chop prawns into pieces the size of a peanut. Soak tamarind in 1/2 cup hot water, squeeze to dissolve pulp and strain out the seeds and fibres. Heat oil in a frying pan and fry onion, garlic and ...