Ginger and Chilli

We Have Moved…

Dear friends and followers, The decision to strike out and own my URL had been brewing for a while. Buoyed by your encouragement and support, I took the plunge the sought to own the domain name for Ginger and Chilli. Unfortunately someone else had the same idea for the spicy name and I had to come up with Plan B. Plan B: Step 1.  Find a name that represents my style and recipes. Step 2. Check if…

I had a halved salmon tail, unskinned, wrapped in my freezer. I remember having scrumptious fried salmon at home, seasoned with nothing but salt and pepper coated with a little bit of flour. Here I added turmeric. Having learnt about the health benefits of curcumin, the chemical in responsible for the yellow colouring in turmeric, I have been trying to incorporate the spice into my dishes in…

Fried Tang Hoon (glass noodles) 炒粉丝

Tang hoon, also called vermicelli, glass noodles, 冬粉 (dong fen, meaning winter noodles), is a light version of bee hoon, typically made from some kind of starch. Most commonly found are ones made of mung bean starch, often referred to as ‘mung bean thread’. Compared to bee hoon, which is made of rice, tang hoon is finer and more delicate. Further, it looks glassy and transparent when cooked,…

Always accompanying Southeast Asian food, belachan is a mainstay in cuisine from south of China, to Thailand, to Malaysia, to Singapore, to Indonesia and to reaches far and in-between. Needless to say, as Straits-cooking is a fusion of Malay, Chinese and Dutch influences, it is an essential condiment to nonya or Peranakan food.  At its heart is shrimp paste. Preparation from there on varies…