A very popular starter on most Thai menus, the best I have had thus far is fom street vendors in Thailand. They ask you for your ‘chillie’ tolerance, I went for 2, some locals were going for 7 yes 7! birds eye Thai red chillies. The whole mix is pounded
Those that are familiar with Thai cuisine, will know this as a healthy sharp tasting starter, its quite simple to make as with most Thai food made in sabihaskitchen, it is made with readily available pastes, just make sure to buy a Thai brand and not a clone! Ingredients Method
We grew up in Kenya and so are very familiar with mogo also known as cassava/yuca (NOT YUCCA!). In the coastal towns like Mombasa and Malindi, it is spotted on roadsides, being roasted on coal, or sliced straight into hot oil to be fried into crisps, enjoyed sprinkled with red
So growing up in tropical Kenya, and following my dad with his Government office transfers every 3 years, we met and socialised with a variety of people Goans, Hindu punjabis, Sikhs, Sindhis, Gujaratis etc who made differing cuisines in their home. We exchanged recipes and were in and out of
This recipe is from natashaskitchen, she is on instagram and has a website, I love her easy to follow recipes that turn out lovely. This one is a winter salad, looks appealing and the simplicity of the vinaigrette dressing just works perfectly with the ingredients used. Enjoy! Ingredients Dressing Salad
This is self-explanatory – a chutney made with dried plums. It is served in Pakistan at every wedding as the country produces plums and other summer fruits in abundance. It can be quite addictive so one gets carried away and doesn’t know when to stop eating it! Sugar alert! I
I came across this chicken salad recipe online and found it interesting, I have made it numerous times with the chicken and more frequently without. The dressing is the actual success story of this salad, it is for those that like spicy/chillie hot and tangy all in one place. The
This is an amazing reproduction of one of our childhood favourites – Potato & Mince cutlets – in Kenya also known as bateta champs or cutlass), but with fewer calories and a satisfying taste. My cousin from Reading inherited her mum’s recipe and makes it (upon request) at all our
Dahin bhallay (dahin vada, dahin bhalla, dahin vaday) are known by many names and the dish is very popular as a snack in a lot of countries like India, Pakistan, Mauritius, Kenya and of course in Asian households around the world. There are a multitude of different recipes for making
Salad is salad!For years we have been serving salads as a side dish with no dressing making it a challenge to swallow! Having lived in the West and also travelled to many corners of the world, I have now realised that a good dressing is all it takes to make
On one of my annual trips to sunny California to visit family I was served this salad the ‘killer’ ingredient is the almost raw mango – mouthwatering. It has a tangy, sharp and sweet flavour and goes really well with a Thai/Chinese meal or with a bbq, of course we can’t compete
