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Thai Basil Pesto

When life gives me Thai Basil… apparently I make pesto. I recently moved to a cozy neighborhood in Singapore that boasts a fantastic wet market.  I go there every weekend to stock up on local produce, meats and fresh flowers to adorn my apartment.  Most of the produce and meats come from Indonesia or Malaysia, … Continue reading

Balinese Cooking Class

Bali is one of the world’s most popular island destinations with its beautiful beaches, rugged mountains, lush rice terraces, cultural and historical attractions, and top diving and surfing spots… this paradise has something for everyone! The first time I traveled to Bali was in 2008 with Natalya, during which we did plenty of the “touristy … Continue reading

Base Be Siap (Spice Paste for Chicken)

This spice paste was made for Tum Ayam (Minced Chicken in Banana Leaf) during my Balinese Cooking Class. Base Be Siap — Spice Paste for Chicken (recipe by I Nyoman Sudiyasa of Sate Bali) Ingredients: 4 shallots, peeled 26 cloves garlic, peeled 1 inch Kencur root, peeled and chopped 1.5 inch laos, peeled and chopped 10 … Continue reading

Base be Pasih (Spice Paste for Seafood)

This spice paste was made for use in the Pepes Ikan (Steamed Marinated Fish in Banana Leaf) during my Balinese Cooking Class.

Sambal Tomat (Tomato Sambal)

We used this tomato sambal to make Mee Goreng in my Balinese Cooking Class.

Kerisik (Coconut Paste)

Coconut is a predominant ingredient in Malay and Indonesian cooking. Coconut milk is often used in curry, gravy and desserts. Kerisik is grated, toasted coconut that is pounded into a paste; it is sometimes referred to as “coconut butter.” Kerisik is usually used to thicken curry and rendang. It is also used as a condiment … Continue reading

Garlic Butter Noodles

A favorite Vietnamese dish of mine is Garlic Butter Noodles. Not until recently did I try searching for  a recipe to try. I was surprised at how easy it was to make! You only need a few ingredients, all of which I had in my kitchen cabinet already. The key ingredients are the chopped garlic … Continue reading

Wine-Steeped Golden Raisins

Raisins are a fantastic addition to any salad, and they seem to be particularly popular with leafy vegetables of the beetroot family.  The first time I had used golden raisins in cooking was to make Roasted Beets with a Curry Vinaigrette, and later I used them in my sauteéd Rainbow Chard with Raisins, Pine Nuts, … Continue reading