This ginger and sesame salad dressing contains nostalgic flavours of my childhood in Singapore.
Dread the thought of eating ham for weeks? Rosheen Kaul’s recipes bring extra flavour,salt and crunch to leftovers from your festive feast.
Three essential new salads that stand on their own as the star of the table,or can be taken to the office for a delicious lunch al desko.
A rich,long-simmered bone broth is the secret to these nourishing,big-flavoured dishes.
Chef Rosheen Kaul unlocks the secret to making kale cool again.
Two weeknight-friendly noodle dishes,and another that can be made ahead over the weekend for easy assembly.
This noodle bowl,a classic breakfast dish in Singapore and Malaysia,is all about the rich,shimmering broth.
Not every broth needs hours on the stove – this buttery crab noodle bowl is as weeknight-friendly as it is flavour-packed.
These cold noodles are as delicious as they are simple to prepare – a little spicy,a little sour and a little sweet.
Super-hot chillies such as habaneros often have intoxicating floral aromas. But as the name implies,they're so hot that you can't eat them without blowing your head off. This is where lacto-fermentation comes in,creating complexity,an almost sparkling acidity and helping to tone down aggressive spiciness. It sounds scary but fermentation is one of the simplest processes in the kitchen. Here are three flavour combinations to get you started,all using the same basic method.