Bit Spicy

Singapore-inspired spices

South East Asian

Bit Spicy Thai pastes

South East Asian, RecipeElizabeth Anderson

Thai curry pastes, on the whole, are quite distinctive from other spice blends in that the best part of a Thai curry paste consists of fresh or ‘wet’ ingredients and relies less on the usual blend of spices you would expect in a South Asian, Malay or Indonesian curry.

Hence, dare I say it, there are quite a few very good commercially available pastes, but with a food blender you can easily better them in your home. 

Celebrate the Festival of Light with our Singapore Deepavali curry

South East Asian, NewsElizabeth Anderson

Deepavali is the Singapore name for Diwali, which this year is celebrated on 27th October (although dates vary regionally). It is the Hindu Festival of Light, which we are highlighting with our own special curry blend! Available only until the end of October, this delicious blend combines the South East Asian flavour of star anise with fennel and our own garam masala. We also include home-grown dried curry leaves, which add a very distinctive and slightly smoky taste. If you can find fresh ones (or grow your own!) and pandan essence, you can also add these but they are not essential. With some ‘secret sauce’, a tin of tomatoes and some yoghurt, you can make a completely unique and delicious curry for chicken and potatoes. Order the spices and find the full recipe here

Sweet and Sour Pork

South East Asian, RecipeElizabeth Anderson
sweet and sour pork 2665x1500.jpg

This is a classic Chinese dish. Once you have all the ingredients together it is, like all these recipes, very quick and easy. Do not be afraid of cooking the pork as it is very simple - just get the oil really hot and use a slotted spoon to add and remove the pieces, making sure they are well coated with the batter. Do a few at a time and it doesn't take long.

  • 450g lean pork, cut into 2cm cubes (or pork belly)

  • 2 tsp ground white pepper

  • 2 tbsp chinese rice wine

  • 2 tsp sesame oil

  • 2 tbsp corn flour

  • 1 tsp salt

  • 1 egg, beaten

  • 2 tbsp each of plain flour & corn flour

  • oil for frying

  • 65g brown sugar

  • 2 tbsp tomato ketchup

  • 2 tbsp rice vinegar (or white vinegar)

  • 1 tbsp brown sauce

  • 1 chicken stock cube

  • 2 tbsp sweet chilli sauce

  • 1 small can unsweetened pineapple pieces

  • 1 bell papper (or 2 different coloured halves), chopped

  • 1 medium onion, roughly chopped

  • 2 cloves garlic with a thumb-sized piece of unpeeled ginger, blitzed together

  1. Combine the ground pepper, rice wine, sesame oil, corn flour & salt. Add the pork and leave to marinate for at least 3 hours.

  2. Meanwhile, for the sauce, place the sugar, ketchup, rice vinegar , brown sauce, stock cube, chilli sauce and juice from the pineapple in a saucepan and gently heat until thickened. Leave to cool.

  3. Add the egg, plain flour and extra corn flour to the pork marinade and mix well until sticky.

  4. Heat some oil in a small wok or pan, to a depth of 2cm. When the oil is hot, fry the pork pieces 4 or 5 at a time and set aside to keep warm.

  5. In a different pan or wok, flash-fry the vegetables with the garlic and ginger and pineapple in 1 tbsp oil until the onion is soft. Add the sauce and bring to the boil. Add the pork, mix thoroughly, heat through and serve with plain rice.

Nasi Goreng

South East Asian, RecipeElizabeth Anderson
nasi goreng 2665x1500.jpg

This is a standard SE Asian dish – people eat it for breakfast! The Indonesian version, Nasi Goreng, uses beef instead of pork and is garnished with cucumber - but in reality the ingredients can be as varied as you like! The secret to this is speed and to add the (cooked) rice and egg near the end. We are vague about quantities of the meat etc because it is only a suggestion: you can use whatever you have available or to taste.


  • 1 dsp of each of the following (ground): coriander, cumin, turmeric

  • 2 dsp groundnut or vegetable oil

  • 1 tsp prawn paste

  • 1 dsp desiccated coconut (optional)

  • 2 tsp soy sauce

  • 1 tsp fish sauce

  • a thumb-sized piece ginger, peeled & finely chopped

  • 4 or more cloves garlic, crushed

  • 1 onion, roughly chopped

  • large handful frozen peas

  • large handful small raw prawns

  • 1 cooked shredded chicken breast

  • similar amount of char sui, chopped into small chunks, or cooked beef thinly sliced

  • 2 eggs, beaten and made into a thin omelette, then chopped up

  • 250g/8oz cooked plain rice

  • half cup/ 125 ml water

  1. Add the first 9 ingredients to a wok and combine to make a paste. Fry for a couple of minutes.

  2. Add the pork, peas, chicken and prawns and continue to fry until the prawns are cooked (maybe 2-3 minutes).

  3. Add the water and the rice, stir thoroughly and cook for a couple more minutes.

  4. Garnish with the egg and cucumber and serve immediately.

  5. Serve with soy and chilli sauce