Jump To Recipe Jump To Video You’re probably familiar with the puffed pita that forms a pocket; that’s the Middle Eastern version. Greek-style pita, on the other hand, stays flat and soft. It’s the kind they use for gyros and souvlaki: warm, flexible, and perfect for wrapping without tearing. That’s what I wanted here, something tender, slightly chewy, and great for scooping into dips or holding fillings. The origins of pita stretch far back across the Mediterranean and the Middle East, but the Greek style became popular specifically as street food, a flatbread that could cradle grilled meat, onions, and sauces while still being warm and soft enough to fold with one hand. Instead of relying on oven heat to puff, it’s cooked on a skillet and pressed so it stays flat. It’s one of those foods shaped as much by practicality as by taste. This recipe is also just one of those things you make once and then wonder why you ever bought store-bought pita. It’s simple, it’s cheap, and the process itself is surprisingly calming. And honestly? Eating something warm that you made with your hands just hits differently. If you’ve never made flatbread before, this is a gentle place to start. Ingredients: (Make 6) Whole Milk, 160g Water, 80g Active Instant Dry Yeast, 6g Granulated Sugar, 4g Unbleached All Purpose Flour, 320g Sea Salt, 6g Za'atar, 1 TSP (Optional) High Quality Olive Oil, 14g + More For Greasing Equipment: Cast Iron Skillet / Pan Directions: Make the Dough Stir together the milk, water, yeast, and sugar until everything dissolves. In a large bowl, mix the flour, salt, and (optional) za’atar. Pour the yeast mixture and olive oil into the flour. Stir until it forms a rough dough. Knead Knead the dough right in the bowl until it becomes smooth, soft, and slightly tacky — about 8 to 10 minutes. Adjust with small amounts of flour or water if needed. First Rise Shape the dough into a ball and lightly coat it with olive oil. Cover and let it rise until doubled in size — about 2 hours. Shape Divide the dough into 6 pieces. Shape each piece into a tight ball. Cover and let them rest for 15 minutes (this relaxes the gluten so they roll easily). Roll each dough ball into a round disc about the size of your hand (around 8 inches). Cook Heat a cast iron skillet or griddle over medium-high heat. Lightly grease with a thin layer of olive oil. Cook one pita at a time. You’ll see bubbles form — that’s good. When the bottom has small golden spots, flip and cook the other side. As soon as it comes off the heat, keep it wrapped in a clean towel so it stays soft. Serve Serve warm with gyros, souvlaki, hummus, makhlama, or use it as a sandwich wrap. So good you can eat it on its own... Recipe Video:

Jump To Recipe Jump To Video This recipe came from one of my long-time Instagram friends, @certainlychictoronto . She shared it on her stories the other day, and something about how honest and simple it was made me want to try it too. Just outta the oven... She originally attempted this in her ThermoMix, but the texture didn’t come out how she envisioned, so she adapted and oven-baked the wings instead. I loved that. Cooking is really just adapting, tasting, adjusting, and making it our own. Soy-glazed wings like these are rooted in Cantonese-style home cooking, the kind where you simmer aromatics, soy, honey, and rice wine until the sauce clings and shines. It’s the same flavor profile behind Hong Kong claypot dishes, night-market grilled skewers, and those glossy char siu glazes. Sweet, savory, aromatic, a little sticky, the kind of flavor that feels familiar even when you don’t know why. I don’t have a ThermoMix, so yes, I did this “my way” (cue Sinatra). But that’s the best part: this recipe is forgiving. You don’t need fancy gadgets, just a pot, a skillet, and an oven. If you’re tired, if your day has been long, if you just want something warm and good, make these wings! They’re easy, comforting, and satisfying in that quiet way that really matters. Ingredients: Inspired by @certainlychictoronto (Serve 2) Bay Leaf, 1 Sea Salt, 7g Chicken Wings: Flats / Drumlets, 700g Light Soy Sauce, 20g Dark Soy Sauce, 10g Oyster Sauce, 10g Rock Sugar, 10g Pure Honey, 20g Chinese Rice Wine / ShaoXing / HuaTiao, 20g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Red Onion Finely Minced, 1 Garlic Finely Minced, 3 Cloves Slurry, 1 TSP Cornstarch + 1 TSP Water Scallions Coarsely Sliced, For Garnishing Equipment: Oven Cast Iron Skillet / Pan Directions: Poach the Wings Bring a pot of water to a gentle simmer. Add a bay leaf (and vegetable scraps if you save them — totally optional) to a pot of water. Season the water with salt and stir to combine well. Bring it up to a gentle simmer. Once the water starts simmering, fish out the bay leaf and vegetable scraps. Add the chicken wings and poach until they float to the surface, about 15 mins. Remove the wings and cool them quickly in iced water (this keeps the skin from tearing and keeps the wings juicy). Preheat and Prepare the Sauce Preheat your oven to high heat (very hot — we want char), 230°C (450°F). In a skillet, add the light soy, dark soy, oyster sauce, sugar, honey, Chinese wine, salt, pepper, mushroom powder, onion, and garlic. Heat gently and stir until everything melts into a glossy sauce. Turn off the heat. Coat and Bake Add the wings into the skillet and toss so each piece is coated in sauce. Transfer the coated wings to a lined baking tray. Bake until lightly charred and shiny on the outside, about 20 to 25 minutes. No need to flip during baking. Thicken the Sauce While the wings bake, bring the leftover sauce in the skillet back to a simmer. Stir in your cornstarch slurry to thicken it. Once the wings are done, toss them back into the sauce so every piece is glossy and sticky. Serve Transfer to a plate and garnish with scallions. Serve immediately while warm and sticky. Look at that glossy shine... Finger-lickin'-good... Recipe Video:

Jump To Recipe Jump To Video I came across this dish while watching Luke Nichols on Outdoor Boys, one of those peaceful campfire moments where he throws a pot over the fire and somehow makes magic with the simplest ingredients. What really got me hooked was that mysterious jar of seasonings he mentioned: vinegar, chili powder, mustard, dill, oregano, salt, pepper, and “a whole bunch of other things.” The man never revealed the full list, so we had to guess and build our own version. That’s the beauty of rustic cooking; it’s about intuition, not precision. Pork jowl stews actually have deep roots in old-world cooking. In Europe and the American South, pork jowl (or cheek) was prized for its richness, a cut that once symbolized thrift and comfort during lean times. Italian guanciale stews, French ragoûts, and even Eastern European soups all share the same spirit: take a humble cut, slow-cook it with whatever’s on hand, and let time work its magic. Every family or region had their own “whole bunch of other things”, a secret mix of herbs and spices passed down through generations. So, this is my take, inspired by Luke’s outdoor style and grounded in that same improvisational spirit. I gave it depth with smoked bacon, umami from mushroom powder, and a seasoning blend built from what we think might’ve been in that jar. It’s smoky, tangy, and comforting, perfect for cold nights, rainy days, or whenever you need a bowl of something that tastes like patience and good company. Ingredients: (Serve 8) Pork Jowl: Pork Jowl, 600g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Bay Leaves, 2 Dried Oregano, 1/2 TBSP Dried Dill, 1/2 TBSP Cumin, 1 TBSP Stew: Bell Pepper Wedged, 1 Bacon Preferably Smoked, 200g Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Carrot Obliqued, 2 Potatoes Wedged, 2 Leeks Finely Sliced, 2 Garlic Finely Minced, 3 Cloves Tomato Puree, 1 TBSP Chili Powder, 2 TBSP Adjust To Preference Smoked Paprika, 1 TBSP Mustard Powder, 1 TBSP Or Dijon Mustard Vinegar, 2 TBSP Adjust To Preference Onion Powder, Pinch Garlic Powder, Pinch Parsley Coarsely Chopped, A Handful Equipment: Food Processor Slow Cooker / Pressure Cooker Heavy Pot Directions: Prep and Sear the Pork Jowl Season pork jowl with salt, pepper, and mushroom powder. Lightly grease a heavy-bottomed pot with oil and heat it over medium-high heat. Sear the pork jowl until it is crispy brown on both sides. Transfer to a slow cooker or pressure cooker. Add bay leaves, oregano, dill, cumin, and just enough water to submerge. Cook on high for 4 hrs (slow cooker) or 30 mins (pressure cooker), until tender but not falling apart. Make the Stock Remove pork jowl; drain and reserve the stock. Discard residue. Coarsely dice the pork jowl and set aside. (Optional) Enhance the stock with vegetable scraps: simmer 5 mins, steep 5 mins, strain. Roast the Bell Pepper Broil the red bell pepper until charred. Transfer to a bowl, cover, and let it steam. Peel off the charred skin, coarsely slice, and set aside. Build the Stew Base In the same heavy pot, render bacon in leftover jowl fat over medium heat until just cooked through (not crispy). Remove bacon, cool slightly, then coarsely slice. Add onions; season with salt and pepper, and sauté until lightly caramelized. Add carrots and potatoes, toss to combine, cover, and cook until just fork-tender (watch for burning). Add leeks and garlic, sauté until aromatic Stir in tomato puree and cook until caramelized. Add chili powder, smoked paprika, and mustard; sauté until aromatic. Combine and Simmer Deglaze with a few ladles of stock. Add bacon, pork jowl, roasted bell pepper, and remaining stock. Bring to a simmer and cook until the desired consistency. Adjust seasoning with salt, pepper, vinegar, onion powder, and garlic powder. Serve Garnish generously with chopped parsley. Serve hot with rustic bread or rice. Nourishing... Recipe Video:

Jump To Recipe Jump To Video There’s something oddly satisfying about recreating viral recipes, especially ones that come with a redemption arc. The first time I attempted these tortilla kebab skewers, I’ll be honest, it was a disaster. I used homemade tortillas (because, you know, overachiever mode), and the whole thing collapsed; burnt meat, soggy layers, and skewers that wouldn’t stay straight. Stack the layers... Slice into strips... Turn 90 degrees and skewer the layers... Slice into strips again... But when I posted it online, some kind souls encouraged me to try again, and one even suggested baking the skewers wrapped in foil before searing. That tip? A game changer. While this isn't a traditional recipe in any cultural sense, it borrows inspiration from Middle Eastern kofta, Turkish kebabs, and modern food-hack creativity. Think of it as a layered meat kebab lasagna on a stick; crispy on the outside, juicy within, and drizzled with garlicky yogurt sauce. Shallow fry the scraps for some amazing tortilla chips... Just be sure to use store-bought tortillas. I can’t stress this enough, their thin, uniform texture is key to holding everything together. Homemade tortillas tend to be too soft or thick, which causes the whole stack to fail during cooking. Just outta the oven... So if you’re thinking of giving this a go (and you should!), know that it’s one of those recipes that turns a few humble ingredients into something super fun and satisfying. Don’t be afraid to make a mess. Use foil. Trust the process. And if yours turns out a little janky like my first try, well, welcome to the club. Ingredients: (Serve 4) Store-Bought Tortilla, 6 or More All-Purpose Middle Eastern Minced Lamb Homemade , 1/2 Recipe Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yogurt, 1/2 Cup Garlic, 1 Clove Fresh Lemon Juice, A Touch Extra Virgin Olive Oil, 1 TBSP Parsley Finely Chopped, For Garnishing Equipment: Oven Cast Iron Skillet / Pan Directions: Please visit my " My Versatile All-Purpose Middle Eastern Minced Lamb " page for the recipe. Prepare the Skewers Use store-bought tortillas only (homemade ones tend to break or burn). Stack the tortillas and cut them into squares. Spread a thin layer of minced lamb on each tortilla square, leaving the top one plain. Stack the layers into one tall sandwich. Slice into 4 long strips, then rotate each strip 90 degrees and thread onto soaked wooden skewers. Bake First Preheat the oven to 180°C (356 Fahrenheit). Wrap the skewers loosely with foil. Bake for 30–35 minutes until cooked and juicy. Sear After Heat oil in a cast iron skillet. Unwrap the skewers and sear until golden and crispy on all sides. Make the Sauce Mix yogurt, grated garlic, olive oil, and a touch of lemon juice in a small bowl. To Serve Drizzle sauce generously over hot skewers. Garnish with chopped parsley and serve immediately. Sear until crispy brown... Drizzle in the yogurt sauce and garnish with some parsley... My daughter said it is like lasagna on a stick! Recipe Video:

Jump To Recipe Jump To Video I realized that I'd never shared this recipe before. This is my go-to wings recipe for every occasion or whenever I am craving some sticky spicy wings. The ingredient list may seem long, but the recipe is pretty easy and simple. Just sit the wings in the brine for 12 to 48 hrs. Combine all the ingredients of the rub while waiting for the brine and allow the oven to do the job. You can prepare the sauce while baking the wings. It is pretty straightforward. You can add equal parts honey and sriracha according to your palate and preference. I am a little bit of a wuss as you can see that I use a 1:2 ratio. Be sure to use the best honey that you can find and afford, and not some man-made syrup. You can use maltose or maple syrup too. But you'll have to change the name of this dish. Ingredients: (Serve 2) Brine: Chicken Wing Flats, 500g Water, 500g Liquid Smoke, 5g Rub: Granulated Sugar, 75g Dark Muscovado Sugar, 75g Smoked Paprika, 30g Garlic Powder, 2 TBSP Black Pepper, 1 TBSP Ginger Powder, 1 TBSP Onion Powder, 1 TBSP Mushroom Powder, 1 TBSP Sauce: Pure Honey, 55g Sriracha, 25g Adjust To Preference Liquid Smoke, 5g Mirin, 1 TBSP Toasted Sesame Oil, 2 TBSP Wings: Sea Salt, Pinch White Pepper, Pinch Sesame Seeds, Pinch Parsley Finely Chopped, Pinch Equipment: Oven Sauce Pot Directions: Prepare the Brine In a large bowl, combine water, salt, sugar, and aromatics of your choice. Submerge chicken wings in the brine. Cover and chill in the fridge for 12 to 48 hours. Make the Dry Rub In a bowl, combine your spice blend: paprika, garlic powder, brown sugar, chili powder, or any preferred mix. Stir well and set aside. Store extra rub in an airtight container in the fridge for future use. Bake the Wings Preheat oven to 220°C (425°F). Drain the brined wings and discard the liquid. Pat dry and arrange in a single layer on a parchment-lined baking tray. Coat both sides of the wings with the dry rub. Season lightly with salt and white pepper. Bake for 15 minutes. Flip the wings and replace parchment paper if needed. Bake for another 12 to 15 minutes until lightly crisp and caramelized. Don’t worry if they look dark—it's the sugar caramelizing. Prepare the Sauce In a saucepot over medium heat, combine honey, sriracha, liquid smoke, and mirin. Stir and bring to a gentle simmer. Taste and adjust for sweetness or heat. Remove from heat and stir in toasted sesame oil. Set aside. Finish and Serve Toss the baked wings in the prepared sauce until evenly coated. Drizzle any pan juices over the top for extra flavor. Transfer to a serving plate. Garnish with sesame seeds and chopped parsley. Serve immediately while hot and sticky. Sticky, spicy and chickenlicious... Finger-lickin'-good... Recipe Video:

Jump To Recipe Jump To Video These past few days have been heavy; my lower back has been acting up again, and I’ve been going through the grief of losing a family member. Cooking slowed down; everything slowed down. But today, I felt ready to step back into the kitchen, not with anything grand or complicated, but with something warm, familiar, and personal. So I made Roti John, simple, comforting, nostalgic. Roti John with Singapore Baguette... Roti John is one of those dishes most of us in Singapore grew up seeing at pasar malams or hawker stalls, an omelette-meets-sandwich situation, sometimes messy, always satisfying. Traditionally, it’s made with a long, crusty baguette. But personally? I’ve always found the baguette version a little too hard to bite into, especially when you're already tired. So I used my homemade brioche instead, softer, tender, and it hugs the egg mixture beautifully. A beautiful mess... As for the name, “Roti John” has one of those funny origin stories people like to debate. “Roti” simply means bread, but “John” likely refers to British colonial influence in Singapore and Malaysia, “John” being a nickname locals used for white men at the time. The story goes that a British man once asked for a hamburger, and the hawker improvised by cooking minced meat and eggs onto bread, creating this fusion sandwich. Whether or not that exact story is true, the dish clearly reflects what Singaporean and Malaysian cooking does best: taking influences, making them our own, and turning them into something uniquely comforting. This version also came from a kind of “use-what-I-have” moment. I had leftover Middle Eastern minced lamb from a previous recipe and some Madras masala ready to go. So I whisked them into eggs, toasted it onto the brioche, drizzled kewpie mayo and sriracha, and that was it. Sometimes, the best food comes from small moments like this, nothing fancy, just heart. If you’re reading this and you’ve had a long day… maybe this is what you need too. Ingredients: (Serve 2) Eggs, 2 All-Purpose Middle Eastern Minced Lamb Homemade , 1 Heaping TBSP Madras Masala Homemade , 1 TBSP Brioche Bread Homemade , 1 Loaf Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Kewpie Mayo, For Drizzling Sriracha, For Drizzling Coriander Coarsely Chopped, For Garnishing Equipment: Cast Iron Skillet / Pan / Large Griddle Directions: Please visit my " My Versatile All-Purpose Middle Eastern Minced Lamb " page for the recipe. Please visit my " How To Make Madras Masala " page for the recipe. Please visit my " Handmade Brioche Bread " page for the recipe. Prepare the egg mixture In a shallow bowl, whisk together the eggs, your Middle Eastern minced lamb, and Madras masala until well combined. Slice the bread Slice your brioche loaf lengthwise so you have two long halves. Heat your pan Place a cast iron skillet or griddle over medium-low heat and lightly grease it with oil. Soak the bread Dip the cut sides of the brioche into the egg mixture. Make sure the surface is fully coated. Cook the egg and bread together Pour the remaining egg mixture onto the skillet and place the soaked sides of the brioche directly onto the egg. Lower the heat and gently press the bread to help it bond with the egg. Toast until golden Cook slowly until the egg underside is lightly browned and set. Turn off the heat, flip the bread over, and let the other side warm through (we don’t want it crispy hard). Finish and serve Drizzle with kewpie mayo and sriracha. Sprinkle some chopped coriander. Combine the slices into a sandwich, cut, and enjoy warm. Soft brioche loaf... Don't think these 2 servings are enough for me... Recipe Video:

Jump To Recipe Jump To Video This one’s a little messy, a little sweet, a little savory, and all kinds of fun. I came across this dish from Luke at Outdoor Boys, where he called it “Scrambled French Toast.” Instead of slicing and soaking the bread, he tears up brioche and cooks it straight in a pan with eggs and condensed milk. It’s chaotic, in a good way. I had to try it, and I did with a few tweaks of my own. To balance the richness, I made a quick blueberry compote spiked with lime, giving it that tart lift. Then there’s the crispy bacon on the side. Sweet, salty, tangy - it’s a full-flavored ride. The texture is rustic and homey. The French toast isn’t fussy; it’s comforting. And honestly, it's a great way to use up slightly stale brioche (or an excuse to make a fresh loaf just for this). The whole thing comes together fast, with minimal prep and maximum reward. There's no official “Scrambled French Toast” in the culinary textbooks, but this reminds me of how traditional pain perdu was all about using up old bread. In this case, the “scrambled” method makes it feel like French toast met bread pudding and had a casual brunch baby. So if you're craving something new but familiar, this is your sign to give it a go. Ingredients: (Serve 2) Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Bacon, A Handful Blueberries, 125g Granulated Sugar, 1 TBSP Fresh Lime Zest, 1 Lime Fresh Lime Juice, 1 Lime Brioche Bread Homemade , 1/2 Loaf Eggs, 2 Condensed Milk, 2 TBSP Unsalted Butter, 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Maple Syrup, For Drizzling Equipment: Cast Iron Skillet / Pan Oven Sauce Pot Directions: Please visit my " Handmade Brioche Bread " page for the recipe. Prepare the Bacon Lightly grease a baking sheet and lay out the bacon in a single layer. Broil in the oven until crispy. Keep an eye on it, it cooks fast. Set aside to cool. If there’s any bacon fat left, save it for the skillet. Make the Blueberry Compote In a small saucepan over medium heat, combine blueberries, sugar, lime zest, and lime juice. Stir occasionally until the berries begin to break down and release their juices. Simmer gently until the mixture thickens into a syrupy compote. Set aside. Cook the Scrambled French Toast Tear the brioche into rough chunks; no need to be neat. In a bowl, whisk together eggs and condensed milk until smooth. Heat a cast iron skillet over medium heat. Add bacon fat or butter. Add the torn bread and pour the egg mixture over it. Gently toss everything together, making sure the bread is evenly coated. Cook, stirring occasionally, until the eggs are set and the bread is golden brown in spots. Season with a pinch of salt and black pepper. Plate and Serve Spoon the scrambled French toast onto plates. Drizzle the warm blueberry compote over the top. Drizzle a touch of maple syrup and top with the crispy bacon. Serve immediately and savor the delightful blend of sweet, salty, and tart. The combination somehow works... Perfect brunch... Recipe Video:

Jump To Recipe Jump To Video When I watched Luke Nichols cook his Thai Red Curry out in the wild, something about that video hit different. No fancy tools, no exact measurements, just good food made from the heart, surrounded by nature. It reminded me why I started cooking in the first place: to find joy in simplicity. Luke used lean cod in his curry, but over here in Singapore, cod is expensive. So, I went with mackerel instead, a humble, oily fish that still delivers great flavor when fried until crispy. Love how rustic this is... Now, this isn’t an authentic Thai curry. It’s more of a heartfelt homage, a rustic version inspired by Luke’s outdoor cooking style. I followed his rhythm more than the recipe itself: making curry paste from scratch, toasting the spices, and slowly frying the paste until the oil separates. These are the small, patient steps that build flavor and soul into a dish. And that’s what I love about cooking like this, no rules, just intuition and passion. So, this is my final Outdoor Boys-inspired dish, a little “send-off” to Luke and his family. If you’ve ever watched his videos and thought, “I wish I could cook something like that,” this is your chance. This recipe is both a thank-you and a tribute to Luke, for showing that great food doesn’t need a fancy kitchen, and to Pailin (Hot Thai Kitchen) , for showing that authenticity is more about spirit than perfection. If you’ve ever wanted to make a curry from scratch but felt intimidated, this is the one. No rules, no judgment, just honest cooking. Give it a go, taste as you go, and make it your own. That’s what both Luke and Pailin would want. Don’t worry about being perfect or authentic; just have fun with it. Use what’s available, make a mess, adjust the flavors until it feels right. That’s the spirit of real cooking. Ingredients: Inspired by Hot Thai Kitchen (Serve 4) Fish: Mackerel Fillet Sliced, 500g Or Cod or Halibut Sea Salt, 5g Granulated Sugar, 5g Black Pepper, Pinch Cornstarch, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Thai Red Curry Paste: Dried Chilies, 15g I am using a combination of Kashmiri and Sichuan Chilies White Peppercorns, 1/4 TSP Coriander Seeds, 1 TSP Cumin Seeds, 1/2 TSP Red Onion Wedged, 1 Garlic, 3 Cloves Galangal | Langkuas, 1/2" Lemongrass White Part Only, 1 Stalk Coriander Roots, 2 You can use coriander stems Kaffir Lime Zest & Juice, 1 Kaffir Lime You can use regular Lime Fermented Shrimp Paste, 1 TSP Curry: Coconut Oil, 2 TBSP Yellow Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Red Bell Pepper Julienned, 1 Garlic Finely Minced, 3 Cloves Coconut Milk, 200g Fish Stock, 120g Kaffir Lime Leaves Stem Removed Chiffonade, 2 + More For Garnishing Gula Melaka, Pinch Fish Sauce, 1 TBSP Coriander Coarsely Chopped, A Handful Equipment: Food Processor / Pestle & Mortar Spice Grinder Dutch Oven / Wok Heavy Pot Cast Iron Skillet / Pan Directions: Marinate the Fish Ask your fishmonger to help fillet and slice the fish into bite-sized pieces. If you’re comfortable handling fish, you can do this yourself — but mackerel can be delicate and a bit tricky to work with. Pat the fish slices dry with paper towels. In a bowl, season them with salt, sugar, and black pepper. Toss well to coat evenly. Cover and refrigerate for at least 2 hours to firm up the flesh and allow the seasoning to penetrate. After marinating, coat the fish with cornstarch. Mix until every piece is lightly coated — this helps create a crisp golden crust when fried. Fry the Fish Pour oil into a wok, deep pan, or Dutch oven until it’s about 3 inches deep. Heat over medium heat until a small piece of cornstarch bubbles immediately when dropped in. Fry the fish pieces in small batches to prevent sticking or crowding. Flip occasionally and cook until golden and crisp. Transfer to a wire rack or paper towel to drain excess oil. Set aside. Prepare the Curry Paste Soak dried chilies in hot water for about 10–15 minutes until soft and pliable. Drain and set aside. Lightly toast coriander seeds, cumin seeds, and white pepper in a dry skillet over medium heat until aromatic — about 1–2 minutes. Now, you have two options: Traditional way: Pound everything using a mortar and pestle. Start with the toasted spices and grind them into powder. Transfer and set it aside. Add red onion, garlic, galangal, lemongrass (white part only), coriander roots, and hydrated chilies Pound until a thick, smooth paste forms; this might take 20–30 minutes, but the aroma is worth it. Transfer to the ground spices, add kaffir lime zest, juice, and shrimp paste. Mix until well combined. Modern shortcut: Grind the toasted spices in a spice grinder. Blend everything else in a food processor instead. Add a splash of water or coconut milk to help it blend smoothly. Scrape down the sides as needed until the paste is uniform and vibrant red. Once done, mix in the lime zest, juice, and the ground spices. Set it aside. This is your red curry paste. Build the Flavors In a separate skillet, sauté onion in a little coconut oil over medium heat. Season with salt and pepper and cook until translucent and lightly golden. Add bell pepper and cook until just softened. Stir in minced garlic until fragrant. Cook the Curry Heat coconut oil in a heavy pot or wok over low to medium heat. Add about a quarter of your coconut milk and the curry paste. Stir slowly and continuously until it thickens and aromatic oil starts to separate — this step “blooms” the paste and builds flavor. Gradually pour in the remaining coconut milk and fish stock, stirring to combine. Add kaffir lime leaves and simmer gently over medium-low heat. Add in the onion mixture. Combine and Adjust Gently add the fried mackerel to the curry. Stir softly to coat the pieces without breaking them. Add a bit of water if the curry is too thick; it should be creamy but still flow easily. Taste and adjust Too salty? Add more coconut milk or a bit of sugar. Too rich? Add a touch of lime juice. Not spicy enough? Stir in extra chili powder or flakes. Too sharp? Balance it with a pinch of Gula Melaka. Stir in fish sauce, lime zest, and chopped coriander just before serving. Serve Ladle the curry into bowls and garnish with more kaffir lime leaves and fresh coriander. Serve hot with steamed jasmine rice, perfect for soaking up every drop of that rich, spicy coconut sauce. An umami bomb... Spicy, tangy and dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video Yakhni is one of those dishes that wraps you in comfort, gentle, aromatic, creamy, and soothing. It’s often made with lamb, infused with a medley of spices like cardamom, cinnamon, fennel, and dried mint. It’s a dish that may look humble but carries a rich culinary history and deep soul. For me, making Yakhni on Diwali is a small gesture of celebration and togetherness, especially for my Hindu friends and neighbors. The warmth it brings to the table is something that transcends faith and borders. Originating from Persia, Yakhni traveled to the Indian subcontinent through Central Asia and took on new life in regions like Kashmir, Lucknow, and Punjab. In Kashmir, Yakhni is typically yogurt-based and subtly spiced, unlike the fiery curries of North India, and is served during special occasions or weddings. It’s less about heat and more about harmony. You’ll find that each region puts its own spin on it, but the soul of the dish remains the same: a meat broth slow-simmered with fragrant spices and enriched with yogurt. Some even trace its linguistic roots to “yakhn,” a Persian word for broth or stew. This version leans into a Kashmiri-inspired slow-cooked broth but also borrows elements like onion paste and saffron from royal Mughal-style cooking. If you’ve never made Yakhni before, don’t be intimidated. You don’t need fancy techniques or rare tools, just patience and a good slow cooker. And if you’re serving it over steamed basmati rice, I promise, you’ll close your eyes after the first bite. I encourage you to try this, especially if you’ve only ever made fiery lamb curries;this one's tender, mild, herby, and just so comforting. Ingredients: (Serve 8) Lamb / Mutton: Lamb / Mutton, 1KG Sea Salt, Pinch Ghee, 2 TBSP Garlic Crushed, 2 Cloves Ginger Smashed, 2" Dried Mint, 2 TSP Bay Leaves, 2 Green Cardamoms, 6 Black Cardamoms, 2 Cinnamon Stick, 1 Cloves, 5 Fennel Seeds, 1 TBSP Cumin Seeds, 1 TSP Black Peppercorns, 10 Onion Paste: Ghee, 3 TBSP Yellow Onion Thinly Sliced, 2 Sea Salt, Pinch Black Pepper, Pinch Stew: Yogurt, 250g Unbleached All Purpose Flour, 1 TSP Egg, 1 Garlic Powder, 1/2 TSP Ginger Powder, 1/2 TSP Hing | Asafoetida, Pinch Dried Mint, Pinch Saffron, Pinch Granulated Sugar, Pinch Basmati Rice Cooked, For Serving Coriander Coarsely Chopped, For Garnishing Equipment: Food Processor Slow Cooker / Pressure Cooker Cast Iron Skillet / Pan Heavy Pot Directions: Sear the Lamb / Mutton Season the lamb or mutton lightly with salt. Melt ghee in a skillet over medium-high heat. Sear the lamb or mutton on all sides until golden brown. Transfer to a slow cooker or pressure cooker. Deglaze the skillet with a bit of hot water and pour it into the cooker. Add the Spices Add garlic, ginger, dried mint, bay leaves, cardamoms, cinnamon, cloves, fennel seeds, cumin, and peppercorns to the cooker. Mix everything gently. Cook on high for 4 hours in a slow cooker or 30 minutes in a pressure cooker, until the lamb or mutton is tender but not falling apart. Strain the Broth Once cooked, strain the liquid and discard all the spices. Set aside the lamb or mutton and broth; allow the broth to cool slightly. Make the Onion Paste In a heavy-bottomed pot, melt ghee and fry sliced onions with a pinch of salt and black pepper. Cook until golden and deeply caramelized. Transfer to a food processor and blend into a smooth paste. Prepare the Yogurt Base In the same pot, whisk yogurt with flour until smooth without any heat. Add an egg and continue whisking until no lumps remain. Followed by garlic and ginger powder. Turn the heat up to medium. Slowly add the reserved broth, 1 ladle at a time, while whisking. Add the cooked lamb or mutton and onion paste. Simmer the Stew Bring to a gentle simmer on low heat for about 15 to 20 minutes, or until it is at the braising point (meat is slightly above the stew). Stir in asafoetida, dried mint, and saffron (crushed with sugar and a splash of broth). Taste and adjust seasoning if needed. To Serve Ladle the stew over a bed of warm, fluffy basmati rice. Garnish with chopped coriander. Nourishing... Recipe Video:

Jump To Recipe Jump To Video There’s something profoundly comforting about khachapuri, Georgia’s beloved national dish that combines soft, chewy bread with molten cheese and rich dairy. But it’s more than just bread and cheese. Adjaruli style... Khachapuri is a symbol of Georgian identity, found in homes, bakeries, and roadside eateries across the country. While the name itself means “cheese bread” (from “khacho” = curds and “puri” = bread), there’s no one way to make it. In fact, each region in Georgia has its own unique version, from the eastern mountainous areas to the western coastal towns. Imeruli style... The two most well-known versions are the Adjaruli and Imeretian styles. Adjaruli khachapuri, shaped like a boat, hails from the Adjara region along the Black Sea coast. It’s bold, dramatic, and rich, filled with melted cheese, finished with a soft egg yolk and a pat of butter. You're meant to tear off the crust and swirl it through the cheesy, eggy pool in the middle. On the other hand, the Imeretian version, known as Imeruli khachapuri, comes from the central Imereti region. It's humbler in presentation: round, sealed, and stuffed with cheese, almost like a stuffed flatbread. Both versions highlight Georgia’s long-standing love for dairy, especially tangy brined cheeses like sulguni and imeruli. I’m not Georgian, but I love learning about food through its culture. So I made both versions at home, using my own Multi-Purpose Middle Eastern Dough as the base. The Adjaruli is dramatic, perfect for that gooey, golden photo moment, while the Imeretian one is the kind of thing you’d make on a quiet day and enjoy with tea. Whether you’re pulling the ends into a boat or shaping a simple round disc, the result is the same: crisp outside, soft inside, and cheesy all over. Here's how I did it, two styles of khachapuri, one dough, and a whole lot of joy. Ingredients: (Make 4 Khachapuri) Cheese Toppings: Mozzarella Freshly Shredded, A Handful Gouda Freshly Shredded, A Handful Feta Coarsely Crumbled, A Handful Chili Flakes, Pinch Khachapuri: Multi-Purpose Middle Eastern Dough Homemade , 4 Large Dough Balls Egg Wash, 1 Beaten Egg Egg Yolk, For Garnishing Unsalted Butter, For Garnishing Parsley Coarsely Chopped, For Garnishing Unsalted Butter Melted, For Brushing Equipment: Oven Directions: Please visit my " Multi-Purpose Middle Eastern Dough " page for the recipe. Prep the Oven Preheat your oven to its highest setting. Place a pizza stone, baking steel, or upside-down sheet tray on the middle rack to heat up. Mix the Cheese Combine equal parts shredded mozzarella, shredded gouda, and crumbled feta. The ratio is 1 : 1 : 1. Add a pinch of chili flakes for heat. Chill in the fridge while you shape the dough. Version 1: Adjaruli Khachapuri (Boat-Shaped) Shape the Dough Lightly flour your surface. Roll out a dough ball into an oblong shape. Transfer to parchment paper. Add Filling & Shape Pile the cheese mix into the center. Fold the long sides over like a dumpling and seal well. Flip seam-side down. Cut a slit in the center and gently pull apart to expose the cheese. Pinch the ends to form a boat shape. Brush all over with egg wash. Bake Transfer the parchment with the dough onto the hot tray or stone. Bake until golden brown and puffed, and the cheese is melted. Final Touches Remove from oven briefly. Make a well in the cheese and gently add an egg yolk. Return to oven for 2–3 minutes, until yolk is just set. Top with a small pat of butter and chopped parsley. Serve immediately — tear off edges and dip! Version 2: Imeretian-Style Khachapuri (Round Disc) 3. Shape & Fill Roll the dough into an 8" round. Add cheese mix in the center and some parsley. Gather the edges like a dumpling and seal tightly. Flip seam-side down and gently roll into a thick disc (don’t press too hard). Bake Brush with egg wash. Bake until golden, puffed, and crispy on the bottom. Serve Hot Brush with melted butter and garnish with parsley. Slice and serve while melty and warm inside. All that yolk and cheese... All that ooey gooey goodness... 1 slice is never enough... Recipe Video: