A sorbet is a frozen dessert where the fruit pulp or flavouring is used. The ice crystals are very small (if the crystals are big, they tend to be a granita) This kiwi and lime sorbet is lightly sweetened with honey and the taste is divine. Try is on a summer’s afternoon.
Matsaman (also spelt as Massaman) is a spiced curry from Thailand. With popular Thai ingredients like coconut and peanuts being used for the spice paste, this curry is best had with red meats. This recipe however, uses boiled eggs and vegetables.
This recipe was given to be through my aunt (Sr. Frances). I tweaked the recipe after making a small batch. This pickle is sour, spicy and pungent. The best part is that you can adjust any of these flavour profiles by adding more/less of the relevant ingredients.
Singapore has a rich food history which is a mix of Chinese, Indian and Malay influences. This is evident by the fact that most Singaporeans take to the outdoors to order from the tens of thousands of food stalls.
The Singapore Noodle can be best summed up as a Chinese (Cantonese mainly) tossed dish with turmeric added. The yellow tinge makes it more eye-appealing to eat.
Veracruz (a city in Mexico) is known for its seafood. This recipe is from this port city and has spiced fish wrapped in lettuce leaves with salsa. This would make for a healthy snack and an interesting way to eat fish!
This is a quick starter that can be made within minutes. While this is a Goan recipe, there are similar variants across the Konkan coast and in South India. The crunch on these prawns makes it difficult to eat only a few.
This is one of those simple Egg Mayonnaise salad preparations with an Indian twist. A dash of spices and flavourings with some ‘sev’ dribbled over; and served over an Indian crisp bread (paapdi) makes this snack interesting.