Jerk Chicken

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. The term jerk is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became jerky in English. traditionally this is to be cooked over a coal fire, we’re going to adapt this to a regular kitchen, its spicy and yummy and I’m sure you’re going to love it.

My time spent living in Singapore opened my eyes, mind and palette to the different types of cuisine available there as it was the melting pot of Asian Pacific cultures and cuisine. The Singapore Laksa is a spicy, hot bowl of soup with noodles, chicken, fish and many other yummy ingredients. It’s closest relative is the Ohn-no Kauk Swe which I have also posted, this is my version of the Laksa and does not take too much of cooking time. I suggest keeping the tissues nearby, you’re going to need it. Enjoy!

This is one of dad's favorite recipe which we love making at home, he has tweaked it to our palettes over the years but I'm sure you're going to love it too. We prefer using Veal meat because here we don't get Cow meat easily, they mostly slaughter buffalo, hence it's a tougher meat. Moreover we don't get cured meats either so our cooking time is longer and for the most part a lot of the meat dishes are braised, boiled or pressure cooked, this one is not. I hope you like this recipe. Enjoy!

Ahhh the prawn chilli fry, one if our favourite side dishes on our dining table that features at least every alternate day of the week. It's another evolved dish in our home because we like prawns, chilli and potatoes. As this is a side dish and not generally served as a main dish, the quantity in this recipe is for a dinner party, all you have to do is divide it by 20 and multiply it by the amount of people you're cooking for. I'll explain it below! I do hope you like this recipe. Enjoy!

This is by far one of the most popular Indian dishes around the world along with the Chicken Tikka Masala, which has been declared as a British national dish, and the Tandoori Chicken. The former two dishes use barbequed chicken which are then further cooked in a gravy. This is the cheats version as most people don’t have a barbeque pit or an electric version of the same. More so if you do, it can be quite a pain to make the same and can be very time consuming especially if you’re cooking a daily dinner and not for a gathering or special occasion. I hope you like this recipe. Enjoy!

This is yet another favourite recipe out of Singapore, its spicy, aromatic and very tasty. Unlike the chilli crab this is a much drier dish so you’d probably eat this with a gravy dish. It’s fairly easy to make as long as you have all the ingredients, but make sure you’re wearing a bib while eating this because you’re going to be spending quite some time at the dining table, hope you like this recipe. Enjoy!

This is one of the iconic dishes out of Singapore that has yet to spread around the world, its tasty, tangy, spicy and oh so messy to eat, but I can never get enough of it. From the time my wife and I had moved to Singapore, we would regularly go out to eat the beautiful dish, weather it be at a nice restaurant or hawker centre, it didn’t matter where, it was just pure joy to eat. Once we moved back to India, I had to improvise and make this at home myself, and if I may say so; it turned out quite tasty, you be the judge of it. Enjoy!

This recipe is very similar to the Terry’s Prawn Curry, with a few changes made to adapt to the crab meat. This works best with smaller crabs as they are more flavorful and since you’d be having this with rice, presumably, the starch intake will be more. Hope you like this recipe. Enjoy!

This is yet another version of the infamous Vindaloo, its my mother in law Kitty's, special recipe. My wife Annette who’s “Mangi” has honestly perfected this recipe and quite frankly tastes better than mum-in-law’s. Shhhh don’t tell her I said so. Nevertheless this one’s perfect for people with a milder palette, mind you it’s still quite spicy but not as highly flavored as the Goan and East Indian counterparts. Hope you like this recipe. Enjoy!

The quintessential Goan dish that has transcended borders, Vindaloo! Since I hail from an East Indian heritage, we too have our own version of Pork Vindaloo and to further that this recipe is a tweaked version that my mum has perfected over the years and I have added my own twist to it, hope you like it. Enjoy! Please remember this dish is not for the faint-hearted, its spicy and yummy.