Authentic Indian Garlic-Ginger Paste (Keeps fresh for six month) One ingredient that is often used in many Indian kitchens is the Garlic-Ginger Paste. However, if you are not a big… Read More
Sambol with Red Chilis Sambol with coconut is something that you can actually find on the tables in Sri Lanka at every meal. I myself have eaten countless variations, such… Read More
Homemade Vegan Oyster Sauce Oyster sauce is an ingredient which we have been using in our dishes for a long time. Somehow logical, it is but as a flavor enhancer… Read More
Kashmiri Masala Paste (Original Recipe) The Kashmiri Masala Paste comes as the name suggests from the Kashmir region in northern India. This paste was shaped by the diverse population of… Read More
Panang Curry Paste (Prik Gaeng Panang) Panang is one of the popular currys in Thai cuisine. It is typically found in central and southern regions of Thailand. The basic ingredients… Read More
Southern Thai Curry Paste (Kreung Gaeng Ped Dai) Thai curry pastes are the foundation of Thai cuisine. We’ve already made the three most common pastes: The Red, Green and Yellow… Read More
Homemade Red Curry Paste The Red Curry Paste is one of the most important ingrediants in the classic Thai cuisine. For all Lovers of spicy Thai Food this paste is… Read More
Homemade Green Curry Paste Green Curry Paste, thats one of the basic ingredients in the Thai cuisine. Most of the people, also in Thailand, use the green curry paste you… Read More
Tomato Dip from Laos (Jeaw Mak Len) Jeaw Mak Len is a traditional tomato dip from Laos. The locals like to eat this simple dip very spicy. This tomato dip… Read More
Crispy Garlic in Oil from Myanmar This crispy garlic oil is originated in Myanmar. It is eaten next to many dishes lik the national dish Mohinga. This nutty, garlicky treasure… Read More
