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Masala Chai Tea
Spiced sweetened milk tea. Every Indian or Pakistani family has their own recipe to make chai, but the most important base spice is cardamon. And you just don’t throw in some cardamoms; you have to...
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Indian Kofta Curry
Delicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience. Cook’s tip: The bread crumbs make the meatballs tender. Add the cream/ yogurt at the end so that it...
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Xinjiang Lamb Mini Pita Pockets
On the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It’s not what one would typically think of as Chinese foods. The Uyghurs...
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Spiced Köfte Mini Sliders
Yummy herbed-infused kofta burgers. Instead of ketchup, we use a lemony tahini. Chef’s tip: Chilling the meat makes it easier to form patties. If you want all your burgers to be of a standard size,...
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Malaysian Curry Powder
The origins of Flavor Explosions. I re-created this recipe based on the memory of smell (oui, Rémy!) of the aroma in my late grandmother’s house as she roasted curry powder. My grandmother roasted...
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Mee Rebus
Mee Rebus is a “mamak” Malay-Indian street food. The noodles are boiled “rebus” and served with egg noodles. Adding some mashed sweet potatoes to the broth thickens the broth and gives it a sweet...
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Tomato-Eggplant Relish
Part relish, part salad, part pickle. This side dish is tasty and colorful, and adds a lot of zing to your meal. It uses the typical Indian spice pairing of fennel and nigella seeds. Chef’s tip: To...
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