Curry Laksa

Ingredients5 cloves garlic2” knob each ginger and turmeric3 stalks lemongrass1pc siling panigang2 tbsp coconut oil1 sprig curry leaves4 pcs dried shiitake, soaked and coarsely chopped2 tsp curry powder1 tsp cumin powderTo taste saltTo taste pepper1 cup cashew milk (cashews soaked in water and blended) Using a mortar and pestle, pound garlic, ginger, turmeric, lemongrass and

Thai Inspired Sitaw at Sayote

TVN food sharing dish. Sauté onion, garlic, turmeric, lemongrass until aromatic. Add kasuy and kaffir lime leaves, stir until toasted. Add siling panigang, sayote and cook for a minute or so. Add sitaw, do a quick stir. Add some bean stock, bring to a boil, reduce to a simmer until sauce thickens. Season with salt

Pav Bhaji / Veggie Mash

This is a great way to use leftover veggies! This recipe sees us making Pav bhaji – a fast food staple from India. It’s vegetable curry mash served with soft bread.