Larb (Pronounced as Lahp, the R is muted) is a minced meat salad made with fresh and flavourful ingredients such as mint, limes, lemongrass, ground meat and ground up toasted rice. Traditionally, larb is served with a side of sticky rice, this recipe will show you 3 alternative ways to enjoy this!
WHAT IS IT? Bonito flakes are made from fermented and dried smoked skipjack tuna, which are then shaved into paper thin flakes. Prized for it’s smoky flavour, it can be used for a dashi stock or as a garnish to bump up the umami flavours of your dishes.
A coconut dip that is made with coconut cream to give it the full bodied creaminess and coconut flavour.
These Mini Buttery Coconut Mochi Cakes are the ULTIMATE addiction! I kid you not. Lightly sweetened with condensed milk, they are super crispy on the outside and chewy on the inside with hints of vanilla and coconut.
This garlicky, sweet and nutty Israeli couscous with a hint of spiciness is simple to make can be made in less than 15 minutes. Fantastic as a side to any meat dishes, on top of salads or on its own!
How can you resist a piping hot and bubbling spicy kimchi tofu stew made with a seafood broth chocked full of pork and shrimp in this wet and cold weather? Comfort food, right there.
A cross between a roasted chicken and peking duck, this recipe is for days when you have that craving for peking duck but chicken is all you have to work with.
A quick sauce made with 4 ingredients that is full of flavour and honestly one of the greatest sauces you’ll ever try.
This hearty, sweet and smoky pineapple chipotle chili has a bit of a kick to it and has 2 secret ingredients that gives it a full-bodied more rounded and nuttier flavour. Can you guess what it is?
There’s something really satisfying when you’re eating chewy, sticky rice cakes. This rice cake recipe is made with pork and kimchi, a classic combination packed with umami flavours. Bonus? It’s only uses 1 pan and it’s done in 15 minutes.