Make your sandwiches and salads interesting with this delicious tangy and sweet chutney like relish recipe. Simple Ingredients are required to make this relish and stays in the fridge for upto 5 days.
Serve Tomato Relish as a dip or use it as a sauce while making sandwiches and rolls.
If you like this recipe, you can also try other dip recipes such as
Dal/ lentils is full of proteins. This Punjabi dal is made using the urad dal/husked and split black gram. Urad dal is rich in iron, calcium, magnesium, folic acid and specially beneficial for women. Punjabi Cuisine is popular for it's spiciness and this dish is no different. Lots of green chillies is used in this Dal. This dal is a traditional dish where the urad dal is cooked along with onions, tomatoes and masalas into a dry sabji. Cilantro leaves are used generously to flavour this dish. A flavourful and protein packed side dish.
Your nutritious Amritsari Sookhi Dal can be served along with Boondi Raita and Phulkas for a weekday lunch.
If you like this recipe, you can also try other Dal recipes such as
Lauki Chana Dal is a nutritious recipe that combined the Bottle Gourd and lentils making it a perfect dish for a wholesome lunch or dinner. Lauki is also known as Doodhi or Giya and one of my favorite dishes while growing up.
In the South, we make Kootu with the Lauki that was cooked along with lentils and coconut. When I got married I noticed many similarities with this dish and Kootu. Both used bengal gram and bottle gourd; only that the flavors and textures were different and in no time Dudhi Chana Dal became my favorite as well.
Serve Lauki Chana Dal along with Aloo Simla Mirch Ki Sabzi, Bhakri and Palak Raita for a weekday lunch or dinner.
Did you know: Most pulses have a low glycemic index. Have a bowl of channa dal, moong dal, rajma or Kabuli channa with fresh vegetables as a meal by itself. It helps keep blood sugar in control. Most pulses have a low glycemic index. Have a bowl of channa dal, moong dal, rajma or kabuli channa with vegetables as a meal by itself. It helps keep blood sugar in control.
Did You know: Olive oil is very essential for expecting mothers because it helps you fight all the common problems like - acidity, heartburn, digestion, nausea, etc. It is loaded with nutrients, which ensures that you & your baby get all the goodness of the food you are consuming.
If you like this recipe, here are some more Dal Recipes that you can make for your everyday meals:
The Paneer Tikka Kathi Roll Recipe is a classic Indian Street Food snack that you can find in the streets of North India. Even Kolkata has its own set of Kolkata Egg Rolls that are a classic favorite at home.
These rolls are traditionally made with a lot of maida and cooked in a lot of oil and then wrapped into a roll along with a favorite filling. In this recipe of the Kathi roll, I have made the Wrap Dough with whole wheat flour and then filled it with a chatpata Paneer Tikka Masala which is absolutely delicious.
Serve the Paneer Tikka Kathi Rolls as a snack for tea on weekends, as an appetizer for parties along Mumbai Style Tawa Pulao Recipe With Moong Sprouts and Nawabi Kofta Curry Recipe or make it less spicy and pack it into your kid's lunch box.
If you like Wraps & Rolls, you must try :
Gujarati Khatta Dhokla is a healthy dal cake, made with a batter of rice and dals like - urad dal and chana dal, flavoured with ginger and green chilli which is steamed and seasoned with mustard and sesame seeds.
Being rich in proteins, Khatta Dhokla fits well into a lunch box meal or a light summer meal.
Serve the Gujarati Khatta Dhokla with some Pudina Chutney for a healthy weeknight dinner or even serve it as an appetizer for parties.
Here are few more Gujarati Recipe Which you would like to try at your home.
Rava Ladoo Recipe is a simple to make and delicious sweet that is made from slow-roasted semolina, cashew nuts and homemade ghee. This is a traditional sweet that usually made during many festivals like Diwali, Ganesh Chaturthi, weddings or even when there is a small occasion in the family.
It's a simple recipe but one that needs a little patience and is very rewarding. It's also a great sweetmeat to make and store at home, even when you have no occasion.
Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family.
If you like this recipe, you can also try other delicious Ladoo Recipes such as,
Paruppu Urundai Rasam is a traditional recipe from tamil nadu where the rasam is simmered in a steamed dal dumplings called as Paruppu Urundai along with fresh spices and you will not need any rasam powder to make it, but simple ingredients in your kitchen.
Serve Paruppu Urundai Rasam along with steamed rice, ghee, carrot beans poriyal for a delicious lunch or dinner.
You can also try our other rasam recipes:
Kaddu Simla Mirch Sabzi Recipe makes a simple and quick weeknight dinner when served along with phulka and kadhi/dal. It is a simple stir fry where capsicum and pumpkin are cooked in everyday masalas.
It is very easy to make and gets ready in no time, therefore you can make it for your everyday meals or pack it in your lunch box.
Serve Kaddu Simla Mirch Sabzi Recipe along with Gujarati Kadhi, Phulka and Satvik carrot Sprouts Salad for a weekday meal.
If you like this recipe, you can also try other Simla Mirch (Capsicum) recipes that you can make for everyday meals:
A contemporary art collection in the grounds of a castle north-west of Berlin is a bold addition for a quiet part of Brandenburg
Dr Loretta Würtenberger – tall and clad in a flowing black summer dress – greets me with a casual coronavirus-style elbow-bump on the grounds of her new home, Schlossgut Schwante: an 18th-century baroque castle she bought with her husband Daniel Tümpel last year. Both well-established in the art market, the couple have transformed the castle grounds into a sculpture park featuring works by German and international artists, such as Tony Cragg, Maria Loboda, Dan Graham, Hans Arp, and Carsten Nicolai.
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Perhaps like me, you would need to google where “10 Raeburn Park” is.
It is actually near Tanjong Pagar and Outram MRT station (say a 10 – 15 minutes walk), and within the compound you would find a hidden local seafood and zi char restaurant.
The Garden Kitchen at Raeburn Park which is newly opened has one mission: to serve delectable cuisine from the heart.
With more than 30 years of culinary mastery, Head Chef Danny Shum leads The Garden Kitchen in dishing out a variety of Western and Asian delights, including Chinese, Thai, Japanese, Korean fare, but his team’s strength is in zi char.
Here you can enjoy multiple cuisines all under one roof and at affordable prices. $49.90 Nett for 3 crabs? Wow.
And if you decide to stay home, they offer island-wide delivery to bring seafood cravings to your doorstep. Delivery fee is $15.00 but if you order $50.00 and above, that delivery fee is waived.
Or you can drop by to pick up your orders.
A seafood paradise for Singaporean foodies, The Garden Kitchen is well known for its crabs – serving over 2,000 fresh crabs every month. Its menu features classic and premium crab recipes to tease your taste buds. Would recommend reservations as only limited stocks are available daily. Here are some of its signature dishes:
Chilli Crab ($49.90 for 3 crabs)
Under the menu in “Classic Crab Recipes”, you would find the chef signature dish Chili Crab, Singapore’s iconic dish.
The Garden Kitchen uses quality Sri Lankan Crabs shipped fresh from the supplier.
An order gives you three meaty crabs each weighing 300 – 400g for only $49.90 nett. For bigger appetites, upsize to heavier and meatier crabs weighing 500 – 600g for $79.90 nett.
The crabs are wok-fried then slow-cooked in a thick, sweet yet savoury, chilli-tomato sauce.
However, compared to the usual styles which has a stronger sweet tomato flavour, this version had a slight spicy kick towards the end.
Complete your Singaporean-style crab experience by sopping up the gravy with fluffy fried Chinese buns mantou. Get 10 pieces for $8.00.
Salted Egg Crabs ($49.90 for 3 crabs)
What was once a craze became a classic recipe not to be missed by crab-lovers. Salted Egg Crabs feature the appetising flavour and exciting texture of salted egg yolks.
First the live crabs are steamed, then stir-fried in a home-made rich, grainy sauce.
The addictive gravy is made with sauté chopped garlic, chili padi, pepper, butter and mashed salted egg yolks.
Over here, they do not use the usual powdered salted egg yolks, but made from scratch.
You would get a hint of curry from some curry leaves too. Mouth-watering, and the top-seller here.
Butter Cream Crabs ($49.90 for 3 crabs)
Other classic crab styles here include Black Pepper, Spicy Gan Xiang and Butter Cream. Lao ban niang Lady Boss recommended the Butter Cream Crabs.
Combining the tantalising aroma and flavour of butter and the creaminess of evaporated milk, this sauce is further spiced with bird eye chilies and infused with some curry leaves.
I thought that the sauce could afford to be richer for more decadence, though it still went well with the sweet and succulent meat of Sri Lankan crabs.
Seafood Pao Fan ($58, $108, $188)
Not to be missed is Seafood Pao Fan, a comfort dish inspired by Teochew-style cooking.
It is a beautiful melange of fresh seafood and fragrant Jasmine rice (“fan” means rice in Mandarin) submerged (“pao” is “to submerge”) in a light and savoury seafood orange-tinged broth.
Unlike a porridge where rice grains are simmered in liquid until soft, the rice grains in this Pao Fan are first steamed, then drenched in broth to serve.
The draw to me was its flavourful soup with seafood flavours, that would be extra comforting during the cooler weather.
Along with a Sri Lankan crab, you get lobster, prawns, scallops, and sea clams. Adding textural contrast to the dish is a sprinkling of crusted rice upon serving.
Order this dish in 3 sizes (L, XL, XXL), starting off with the large for $58, good for 2 to 3 pax.
Black Truffle Lobster with Noodle ($38, $68)
Under the Truffle series, there are dishes of Black Truffle Pork Ribs Bee Hoon, Black Truffle Vegetarian Fried Rice, Black Truffle Mixed Mushroom, Black Truffle Scallop, and Black Truffle Stir Fry Oyster Mushroom with Kailan.
The Black Truffle Lobster with Noodle features a succulent lobster with heady aroma of truffle.
This signature dish uses a thin style of Hong Kong noodles almost like angel hair pasta, and has a more Western-style of presentation.
Cheese & Wasabi Prawn ($25, $36)
From the zi char prawn dishes, order the Cheese & Wasabi Prawn, a set of 8 daintily-coloured prawn balls.
The contrasting flavours of cheese and wasabi is a surprising match you won’t find elsewhere.
Perfect for sharing with your eating partner, or enjoy by yourself as you explore the polar opposite tastes. I hear that for families, the parents normally prefer the wasabi side, while the kids would savour the creamy cheese prawns.
Herbal Wine Lala In Stone Pot ($20, $30)
Another home-style dish you can try is Herbal Wine Lala in Stone Pot.
The mild, naturally sweet and briny flavour of clams complements the splash of herbal wine infused into them.
Cooked and presented in a stone pot, this bowl is kept warm to sooth your hunger away.
I think this restaurant is quite strong in their broth type of dishes, so I would say first-timers can go for this or the Pao Fan.
Yam Paste with Gingko Nut ($6)
For dessert, the Orh Nee or yam paste with gingko nut is recommended, though there are also Mango Pudding, Roselle Flower Jelly, and even New York Cheese Cake.
Also Teochew-inspired, this traditional dish is made with steamed yam that is pureed and blended with water, coconut milk and sugar.
The smooth-blended paste is steamed until set. As a finale, it is served topped with steamed ginko nuts. Loved that it was neither too heavy nor sweet.
Quite a befitting end to the filling meal, but wait…
Bubble Tea ($3.90, +$0.50 for pearls)
There is also a range of Bubble Tea with Classic, Earl Grey, Roasted Oolong, and Matcha, for those who have sudden cravings.
The Garden Kitchen July Buffet Menu
The Garden Kitchen has also just launched a seafood + zi char ala carte buffet lunch and dinner with FREE-FLOW Bubble Tea. Refer to menu here.
The dinner buffet menu includes one serving of Crab (chilli, salted egg, gan xiang, black pepper or butter) OR Cheese Baked Lobster. Other premium items (one serving only) are Braised Abalone with Broccoli, Deep Fried Marble Goby, and Steamed Scallops with Minced Garlic and Glass Noodles. (These are not available in the lunch buffet.)
Available daily with timing as follows:
Lunch Buffet: 11am – 3pm ($19.90++ for adult, $9.90++ for children 12 years and below)
Dinner Buffet: 6pm – 10pm ($39.90++ for adult, $19.90++ for children 12 years and below)
T&C:
– Minimum 3 pax per reservation
– 90 minutes duration per pax
– One dines FREE with every 3 paying adults
– On a first-come-first-served basis
– Reservations highly recommended at (+65 8125 8827)
– Dishes for dine-in and strictly no takeaways
– Excessive wastage of food will be charged as per normal selling price of dish
The Garden Kitchen
10 Raeburn Park #01-28 Singapore 088702
Tel: +65 8125 8827
Opening Hours: 10:30am – 9pm (Mon – Sun)
https://www.facebook.com/thegardenkitchensg/
* This entry is brought to you in partnership with The Garden Kitchen.
Here’s my Asian market shopping list! Everything I buy from Asian grocery stores, organised into Essentials vs Dish specific items, plus links to the dishes you can make if you have x, y, z.
There’s over 45 recipes that use 6 core Asian sauces that cost ~$12 in total. Can you guess what they are? 
My closest proper Asian store is a 30 minute drive away. So keeping my pantry stocked with Asian essentials requires some semblance of organisation.
The good news is, making Asian food is actually less of a mystery than you think it is, with a handful of sauces that make an appearance over and over again. So Asian pantry stocking is actually quite straightforward!
There’s a shockingly extensive list of dishes you can make with 6 core sauces: light and dark soy sauce, oyster sauce, hoisin, sesame oil and Chinese Cooking wine.
These are the 6 core sauces of Asian cooking:
Just “soy sauce” – if a bottle is just labelled “soy sauce” rather than “light” or “dark” soy sauce, it’s basically light soy sauce but it stains things (noodles etc) with slightly more colour. It can be used in place of light soy sauce in any of my recipes (see Soy Sauce post). Brands I use – Lee Kum Kee (Chinese), Kikkoman (Japanese).
By far the most commonly used ingredients in my Asian recipes, nowadays you’ll find all these sauces at large grocery stores in metropolitan areas in Australia (Woolworths, Coles, Harris Farms). But Asian stores are a sure thing – and cheaper!
And here are all the recipes that you can make using just those 6 sauces. Even I was surprised when I started rounding them up!
No mirin?? Cooking sake? Dashi?? Where are all the JAPANESE ingredients??
They’re not on my essentials list because Japanese food is my mother’s domain – literally! Here’s her Japanese food website – RecipeTin Japan – the home of authentic Japanese recipes.
These are my next priority items, things that make me feel insecure if I’m out or running low. 
Mostly sold at everyday large grocery stores, but some of these items are MUCH cheaper at Asian stores, so I always stock up!
Recommended to me by an Asian grocery store owner many years ago (“ahh yes, the best! You will like!”), and I have never looked back. It’s got more flavour than most chilli pastes, and I use it for everything from adding a hit of spice into Stir Fries and Noodles, adding to dipping sauces for things like Pot Stickers, dolloping onto all Asian soups, into salad dressings for a dash of heat.
I am dead set loyal to it – I have strayed on occasion and have been so unhappy I’ve ditched almost full jars (and food waste really upsets me). It costs about $3 and depending on how much of a chilli fiend you are, it will last for months – years! Very, very long shelf life.
Made from rice, this is the vinegar used in Asian cooking, for everything from Asian salad dressings to sauces and marinades. It’s not as acidic as Western cooking – which means for salad dressings, you can get away with using less oil. All brands I’ve used (even from everyday grocery stores) are fine for general purpose, but I usually stick to Japanese brands – Mizkan, Marukan or Kikkoman. Larger bottles are cheaper at Asian stores.
Used in pretty much all Asian salads – Asian Side Salad, Salmon Salad, Asian Slaw, Vermicelli Noodles – as well as the acid component in sauces for recipes such as Beef Soba, Tuna Poke Bowl, Bimbimbap, Sesame Noodles.
An essential sauce in South East Asian cooking (Thai, Vietnamese), this is soy sauce on steroids. The fish provides extra umami and though some people find it a bit funky when used raw (like in Vietnamese dipping sauces), once cooked down it just transforms into incredible depth of flavour with no sign of fishiness at all.
I use the Squid Brand (bright green cap, you can’t miss it at the shops!).
It’s used in practically every single Vietnamese recipe (like Caramelised Vietnamese Pork Bowls, dipping sauce for Rice Paper Rolls) and most Thai recipes (like Thai chicken marinade, Thai Red Curry) .
Almost half the price at Asian stores (the price they charge at normal grocery stores is offensive!), anything breaded/crumbed is better made with Panko because they’re bigger than normal breadcrumbs so you get way better crunch. Used for all these recipes – mostly non Asian!!
PS I also use it to sprinkle on anything for a touch of crunch – like Baked Mac and Cheese, Broccoli Casserole – as well as mixing into things like Chicken Burger patties.
Almost half the price at Asian stores, these are crispy, salty and crunchy and make a frequent appearance as a garnish / finishing touch on Asian dishes (especially salads). Think of it like Asian pangritata – it just makes everything better! Used in: Laksa, garnish for Asian Side Salad, Salmon Salad, Asian Slaw, Beef Soba, Ham Congee, Vermicelli Noodles.
Common spice found in ordinary grocery stores, this is a mix of 5 spices (I know, shocking right? ) that is used in Chinese cooking. Adds a hint of Asian exotic. Used in iconic dishes like Beef and Broccoli, Char Siu (Chinese BBQ Pork and Chicken), Dan Dan Noodles as well as these incredible Sticky Chinese Wings.
If you’re a regular reader, you are sick of hearing me say that this curry paste is by far the best available – and also happens to be the cheapest! Used in all these recipes:
While you can get a decent range of noodles at grocery stores nowadays, fresh and dried, I always use a trip to the Asian market to pick up specific noodles I want for a specific Noodle dish I’m craving. Quite often it’s Chow Mein using proper Chow Mein noodles.
These items are less frequently used but it’s irritating when I realise I don’t have them. The reality is, all these items are available at large grocery stores nowadays but I try to just get them as part of my regular Asian grocery store run.
1. Kecap Manis & Sambal Oelak* – used in Indonesian dishes:
Also used for the sauce of the iconic Char Kway Teow (you also need other speciality items so see the Dish Specific section) and this very popular Malaysian Chicken Satay Curry and the noodle salad version.
2. Sichuan Pepper (ground, because I’m lazy and can’t be bothered grinding my own – and Asian stores carry good ground Sichuan pepper. Non Asian stores tend to carry sub par quality) – for Kung Pao Chicken, spicy Sichuan Dan Dan Noodles (see Level 4 dish specific)
3. Tamarind Puree* – used in Pad Thai.
4. Dried Shiitake Mushrooms* – used in the following recipes:
* These items are usually sold in large everyday grocery stores in metropolitan areas.
Whenever I go to an Asian store, I use that as an opportunity to get a stash of perky Asian greens and herbs – better and cheaper at Asian stores compared to everyday grocery stores!
There’s a few things in particular that are FAR better quality and value… read on!
In this section, I’m going to flip it the other way and list some iconic dishes that I regularly get a craving for which calls for a specific trip to an Asian store to get the necessary ingredients!
This iconic Malaysian coconut noodle soup has a BIG cult following all around the world. Rich, fragrant and with complex flavours, key to this recipe that you’ll need from Asian stores are a good laksa paste and tofu puffs along with herbs and noodles. Get the Laksa recipe >>
“I need spicy asian food!!!” a pitiful sounding wail that is a regular occurrence around these parts (emitted by me, in case it wasn’t obvious). And Dan Dan Noodles tops the list. This famous spicy Sichuan noodle dish is topped with pork and has a chilli laced sesame sauce ladled over it. One word – EPIC!
To make this, you will need a few things from Asian grocery stores: Sui Mi Ya Cai (pickled greens – it’s a Dan Dan specific thing), Chinese Sesame Sauce and Chilli Oil, as well as the following Essentials (listed in Level 1 and Level 2) – my favourite Chinese chilli paste, Chinese Five Spice, Sichuan Pepper, white fresh noodles.
Get the Dan Dan Noodles recipe >>
This is a famous dish from David Chang’s Momofuku restaurant in NYC. It’s an epic centrepiece consisting of slow cooked pork with an insane caramelised crust, served with condiments for DIY fully loaded Korean lettuce wraps!
Momofuku charges US$250 for the privilege of eating it. It costs a fraction to make at home – and the only Asian store items you’ll need are Gochujang & Ssamjang (Korean pastes) and kimchi to serve on the side!
Vietnam’s most famous food export requires lots of bones to make a truly great broth – and the best value place to get them is Asian markets!
You’ll also need lots of fresh Asian herbs for toppings (Thai Basil, coriander/cilantro – also use these for Chicken Pho) as well as other incidentals like rice noodles.
“Ballsy!” was the response by one reader when I shared this recipe! This is one of the most iconic noodles dishes of the world, known for its big flavours, the elusive combination of charred, sweet and savoury, as well as all the “stuff” in it – Chinese sausage, shrimp/prawns, fish cakes.
This is the probably the standout recipe on my blog that requires the most individual items from the Asian store just to make a single dish – but it’s worth it! This really is a special dish, and most places outside of Asian-centric areas do it very poorly.
Get the recipe for Char Kway Teow >>
WOAH. That is a LOT of good food right there!
I hope that gives you some semblance of help for your next Asian grocery store run. Especially for those of you who, like me, have a fair drive to get to an Asian store! – Nagi x
Le
Dozer would be offended if I left him out of today’s post just because it’s not a recipe!
Here he is keeping me warm…or so you think. In actual fact, he’s sprawled all over me because the treat jar happens to be sitting right next to me…. Shameless! (And I don’t even know if I’m referring to me or to him )
The post My Asian market shopping list (6 sauces, 45+ recipes!) appeared first on RecipeTin Eats.
