Singapore-inspired spices
The subtle flavours found in South East Asian cookery - namely dishes from Thailand, Malaysia, Indonesia, Korea and Cambodia - tend to be very simple but very hot! Here are some of our favourite South East Asian Recipes for lamb…
Gulai Kambing is a delicious coconut curry from Northern Sumatra, cooked with either goat or, in our case, lamb.
This is a delicious Singapore street snack. Play around with the ingredients - try soy mince or beef rather than lamb - and add finely chopped chillies if you want it hot!
We have used our Indonesian Sulawesi spice blend for this tasty and unusual way of cooking lamb mince. It’s not too spicy!
Dalcha is a traditional curry from Northern India. Our Singapore version uses coconut milk, and soy sauce and lime juice rather than tamarind. Use our mild Singapore Seletar Yacht blend…
Singapore or Malaysian curry puffs are a well-known street food snack, which originally arrived with South Indian workers in the nineteenth century... the best version uses a pastry made from coconut cream. This replaces the ghee or butter found in Indian recipes and produces an easy-to-roll version with a unique but subtle flavour of its own. You can use any filling you like…