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Spiced Köfte Mini Sliders
Yummy herbed-infused kofta burgers. Instead of ketchup, we use a lemony tahini. Chef’s tip: Chilling the meat makes it easier to form patties. If you want all your burgers to be of a standard size,...
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Malaysian Curry Powder
The origins of Flavor Explosions. I re-created this recipe based on the memory of smell (oui, Rémy!) of the aroma in my late grandmother’s house as she roasted curry powder. My grandmother roasted...
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Mee Rebus
Mee Rebus is a “mamak” Malay-Indian street food. The noodles are boiled “rebus” and served with egg noodles. Adding some mashed sweet potatoes to the broth thickens the broth and gives it a sweet...
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Sate Ayam
The Indonesian Sate Ayam or Chicken Satay is fully seasoned and marinated with spices, that it can be served without a peanut sauce. If you do want to serve a peanut sauce, please look up the...
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Tofu and Tomato Napoleon
If you are in a bind trying to serve a main course that is both vegan and yet dramatic looking, look no further! A tower of tofu and tomatoes! Chef’s tip: To peel tomatoes, make a shallow “X” on the...
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Salsa and Guacomole – Deconstructed
Deconstructed or perhaps re-constructed. Merging the guac and salsa together in one tall timbale but isolating the flavors of the cilantro so that it stands out on its own. Chef’s tip: Zesting is...
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Kuku Persian Omelette
I first tasted kuku at my friend’s Tammy’s dinner party. Not knowing what it was called or its origin, I remembered it was absolutely tasty and exploding with herbal freshness. Tammy is my citizen...
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