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Jump To Recipe Jump To Video I have been wanting to do this but I just kept pushing it back until today. Finally, I decided to post this recipe of mine. Again, I am not saying that my version is the best out there nor is my version perfect in any way. This is how I love my soy eggs. The trick is to taste the soy sauce that you are using. I am using a 1:3 soy to water ratio; the brand of my soy sauce is Kikoman (if that helps). If it is too salty, use more water. If it is not salt enuff, add more soy. It is best to kickstart with a 1:1 ratio of 30g each and adjust it from there. Another trick is not to oversoak the eggs. 12 to 16 hrs is an ideal period of time. You can reuse the soy sauce mixture for any future soy eggs or even use it for another brand new recipe (which I'm gonna show you soon). You can freeze it for up to 3 months. Ingredients: (Make 6 eggs) Eggs, 6 Water, 270g Soy Sauce, 90g Rice Vinegar, 2 TBSP Demerara Sugar, 1 TBSP Ginger Powder, 1 TSP Garlic Powder, 1 TSP Shichimi Togarashi / Szechaun Mala Rempah Preferably Hexa , 1 TSP Volcano Chili Powder Preferably Hexa , Pinch Adjust To Preference Equipment: Sauce Pot Directions: In a sauce pot, bring 1 inch of water to a slow gentle boil. Carefully, using a pair of tongs, place the eggs into the water. Cover and let the eggs cook for exactly 6 mins. Remove from heat and immediately place the eggs under running water. Add ice if needed, to stop the eggs from cooking further. Carefully peel the shells from the eggs. Transfer the eggs into a sterilized jar and set them aside. In a large bowl, mix together, water, soy, vinegar, sugar and all the spices, until everything is well combined. *Taste your soy, if it is too salty or not salty enuff, adjust the ratio between soy and water. I am using a 1:3 soy to water ratio.* Transfer the water-soy mixture into the jar. If the mixture is not enuff to fully submerge the eggs, add more water. Cut out a piece of parchment paper into a circle and place it on top of the egg mixture to act as a cartouche. Cover the jar and chill in the fridge at least overnight or for 12 to 16 hrs. Remove the eggs from the soy mixture and store them in an airtight container. The eggs can be kept chilled in the fridge for 3 days. You can freeze for up to 3 months and reuse the soy mixture for future soy eggs or recipe adventures. The eggs can be stored chilled in the fridge for up to 3 days in an airtight container... Eggcellent... Recipe Video:

Jump To Recipe Jump To Video Someone in TikTok has been requesting a laksa recipe. So, it is. Everything is made from scratch: from the fishcake to the rice noodles. Yes, I agree. This requires a tremendous amount of effort and time. You can skip the fishcake and noodles steps. It is perfectly fine to use store-bought ones; I decided to make everything from scratch cos some of my audience may not have access to fishcakes or rice noodles. When it comes to laksa, there are actually numerous different variations. From curry laksa, to asam laksa to Sarawak laksa, etc etc. My grandma and mother used to cook this version of laksa so I kinda grew up having Nyonya styled laksa. I am not saying that this recipe is from my grandmother or mother. But as vaguely as I can remember, this is how they make their laksa. Building a roux-based stew is a must as it enhances the flavor and taste. Perhaps that distinguishes their version from the rest, I guess. Anyhow, I hope you will give this recipe a try. Ingredients: (Serve 8) Shrimp: Shrimp, 600g Baking Soda, 1 TSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Tapioca Starch, 1 TBSP Egg White, 1 Egg Fishcakes: Pollock / Mackeral, 250g Garlic Powder, 1 TSP Onion Powder, 1 TSP Sea Salt, Pinch Granulated Sugar, Pinch Mushroom Powder, Pinch Unbleached All Purpose Flour, 20g Potato Starch, 20g Sesame Oil, 5g Egg White, 1 Egg Rapeseed / Sunflower / Peanut Oil, For Frying Spice Rempah: Dried Chilies, 20g Dried Shrimp, 100g Red Onions Coarsely Wedged, 2 Lemongrass White Parts Only, 5 Stalks Candlenuts / Macademia, 5 Ginger, 2" Galangal, 2" Turmeric, 2" Garlic Crushed, 5 Cloves Red Chilies Deseeded, 2 Green Chilies Deseeded, 2 Coriander Powder, 1 TBSP Belachan | Fermented Shrimp Paste, 30g Coconut Oil, 200g Stew: Unbleached All Purpose Flour, 20g Coconut Oil, 20g Pandan Leaves Tied Into Knot, 3 Coconut Milk, 1L Laksa Leaves | Persicaria Odorata | Vietnamese Coriander Coarsely Chopped, A Large Handful Sea Salt, Pinch Gula Melaka, Pinch Tofu Puffs Finely Diced, 10 Pieces Rice Noodles: Rice Flour, 250g Sea Salt, 6g Boiling Water, 480g Tapioca Starch, 30g Grapeseed / Sunflower / Peanut Oil, 30g Laksa: Beansprouts, A Large Handful Soy Eggs Homemade , 8 Laksa Leaves | Persicaria Odorata | Vietnamese Coriander Coarsely Chopped, A Large Handful Sambal Homemade , For Serving (Optional) Equipment: Dutch Oven / Deep Fryer Nonstick Skillet / Pan Heavy Pot Sauce Pot Blender / Food Processor / Stick Blender Ricer Directions: Please visit my " Soy Eggs " for the recipe. Please visit my " How To Make Sambal " page for the recipe. Prepare the Shrimp Shell and devein shrimp, reserving the shells. Coat shrimp with baking soda, add just enough water and ice cubes to submerge, and let sit for 30 minutes. Rinse well and marinate the shrimp with aromatics and seasonings. Cover and chill overnight. Make the Shrimp Stock Wash shrimp shells and place in a pot with vegetable scraps and 1.5L water. Simmer for 5 to 8 minutes, cover, and steep for another 10 minutes. Strain and discard the solids. Set stock aside. Poach the Shrimp Bring shrimp stock to a gentle simmer. Add marinated shrimp and poach for 2 to 3 minutes, until opaque. Drain and set shrimp aside. Prepare the Fishcakes Make the Paste & Fry Blitz fishcake ingredients (except oil) into a smooth paste. Heat oil in a Dutch oven or deep fryer. Grease your hands and shape about 1 tablespoon of paste into a log. Fry until golden brown and drain on paper towels. Repeat with remaining paste and set aside. Prepare the Spice Rempah Hydrate & Blend Soak dried chilies and dried shrimp in warm water for 30 minutes. Deseed the chilies and add them to a blender along with the shrimp and soaking liquid. Add onions, lemongrass, candlenuts, ginger, galangal, turmeric, garlic, chilies, and coriander powder. Blitz until smooth. Toast & Cook Toast belachan in a skillet until aromatic. Add the spice paste and a splash of water to clean out the blender. Sauté, gradually adding oil until the mixture is thick and darkened. Set aside. Make the Laksa Stew Build the Broth In a heavy pot over medium heat, whisk flour and oil into a roux until lightly browned. Gradually whisk in shrimp stock. Add the rempah, pandan leaves, coconut milk, and laksa leaves. Simmer for 20 to 30 minutes until thickened. Season with salt and gula melaka to taste. Stir in tofu puffs and remove from heat. Make the Rice Noodles Form the Dough Toast rice flour in a skillet, stir in salt, then add boiling water. Mix until a dough forms, then add the remaining ingredients and knead into a smooth dough. Cook the Noodles Bring a pot of water to a simmer. Press portions of dough through a ricer into the water. Once the noodles float, cook for another minute. Drain and set into serving bowls or keep in ice water until ready to serve. To Serve Blanch beansprouts in hot water for 2 minutes. Place noodles in bowls and top with beansprouts. Ladle hot laksa broth over with tofu puffs. Garnish with laksa leaves. Serve with poached shrimp, fishcakes, soy eggs, and sambal if desired. Soy eggs never disappoint... Shrimplicious... Will you give this a try? Recipe Video:

Jump To Recipe Jump To Video This is what my grandma used to do with leftover beansprouts and rice noodles, especially after a day of serving laksa. The next day, she will scramble whatever is leftover and put it together into a dish. And this is her version of an Indonesian dish: tauge goreng or beansprout stir-fry. The base of this dish is a salty spicy sauce that consists of taucheo aka salted fermented soybeans. If you have difficulties getting your hand on taucheo, you can use miso instead. Be sure to go easy on the salt as this is super salty. Overall, this is a nourishing dish and a fantastic way to make use of leftover beansprouts and noodles. If you do not have any noodles, you can omit and serve this over some cooked rice. It will still be as yummilicious. I'm literally drooling just thinking about it. Ingredients: (Serve 2) Taucheo | Salted Fermented Soybeans / Miso, 1/4 Cup Sambal Homemade , 1 TBSP Volcano Chili Powder Preferably Hexa , 1 TSP Adjust To Preference & Optional High Quality Olive Oil, 2 TBSP Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic, 3 Cloves Veg Stock Homemade, 120g Bean Sprouts, 150g Rice Noodles Homemade or Store-Bought, 125g Scallions Coarsely Chopped, For Garnishing Equipment: Skillet / Pan Directions: Please visit my " Nyonya Laksa " for the rice noodles recipe. Please visit my " How To Make Sambal " page for the recipe. In a bowl, mix together taucheo, sambal and volcano chili (if using) until well combined. Set it aside until ready to use. In a skillet over medium heat, add olive oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in the garlic and saute until aromatic. Next, add in the taucheo mixture and stir to combine well. Add in the veg stock and deglaze. Lastly, add in the beansprouts and noodles. Saute until well combined. Continue cooking until thickened. Transfer to serving plates. Garnish with scallions. Serve immediately. Hexa 's Volcano Chili Powder... Nourishing... Super droolicious... Recipe Video:

Jump To Recipe Jump To Video Some of you lovely people have been asking what they can do with the leftover soy marinade aside from recycling it for another batch of soy eggs. This is what I usually do. And this is also my mum's recipe. Being a busy career lady, my mother would whip up some very simple yet hearty dishes. This is one of those nourishing dishes. This practically takes less than 30 mins to put together; from cooking the soy sauce mixture to the omelette. She can even throw in some simple congee to go with the soy omelette. Every mouthful of this is nostalgic. If you do not have any leftover soy marinade, you can simply add soy sauce and water. I am using a 1:3 ratio as my soy sauce is pretty salty. You can start off with 10g of soy and water to kickstart. I have also included the simple congee recipe down below in case you are interested. Ingredients: (Serve 2) Soy Marinade From Soy Eggs Homemade , 1 Recipe or 270g Water + 90g Soy Sauce Bay Leaf, 1 Scallions White Parts Crushed, 2 Garlic Crushed, 3 Cloves Ginger Crushed, 1" Star Anise, 1 Ground Beef, 150g Sea Salt, Pinch Black Pepper, Pinch Eggs, 3 High Quality Olive Oil, 2 TBSP Cornstarch, 1/2 TBSP Water, 1 TBSP Dark Muscovado Sugar, 1 TBSP White Soy Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Scallions Green Parts Coarsely Chopped, For Garnishing Rice, 75g (Optional) Preserved Mustard Olive Leaves, For Serving (Optional) Equipment: Nonstick Skillet / Pan Sauce Pot Directions: Please visit my " Soy Eggs " for the soy marinade recipe. Prepare the Soy Mixture Transfer soy marinade to a saucepot. Add bay leaf, scallions, garlic, ginger, and star anise. Bring to a simmer over medium heat and let it simmer for 5 to 8 minutes. Cover and steep for about 10 minutes off heat. Make the Soy Omelette In a large mixing bowl, season ground beef with salt and pepper. Add in eggs and mix until well combined. In a skillet over medium heat, add olive oil and pour in the egg mixture. Sauté until the beef is cooked through and eggs are set. Stir in the steeped soy mixture. Mix cornstarch and water in a small bowl until smooth and add to the pan. Stir and continue cooking until thickened. Add sugar and stir until dissolved. Remove bay leaf, star anise, garlic, and ginger. Mash the garlic into a paste and mix it back in for extra flavor. Finish with white soy sauce and toasted sesame oil. Stir and garnish with scallions. Make the Simple Congee Rinse rice thoroughly, about five times. Transfer to a saucepot and cover with water (about 1 inch above the rice). Bring to a boil over medium heat and cook for about 10 minutes, stirring occasionally. Once soft and slightly puffed, remove from heat. Cover and let steep for 5 to 8 minutes until thick and creamy. To Serve Spoon the congee into serving bowls. Top with soy omelette and preserved mustard olive leaves. Serve hot and enjoy. Hearty and yummilicious... Nostalgic... Simplicity is the ultimate sophistication... Recipe Video:

Jump To Recipe Jump To Video This is what I used the leftover Jerk Marinade for. I made a roux-based jerk sauce, slapped it on some stale baguette, and topped it with some seared chicken, onion, j alapeño and cheese. As I devoured the toast, I thought to myself that this would be an excellent pizza idea. What do you think? Jamaican Jerk Toast If you do not have any jerk marinade on your hands, you have to make it from scratch. It is on my Jamaican Jerk Chicken recipe . About half of the recipe will do the trick. One of these days, if I ever decided to have an eatery, I would serve up open-faced toasts and this would be on the menu. Jamaican Jerk Toast Ingredients: (Serve 4) Jerk Sauce: Unsalted Butter, 15g Unbleached All Purpose Flour, 15g Jerk Marinade Homemade , 125g Chicken Stock Homemade , 125g Jerk Seasoning: Onion Powder, 1 TSP Garlic Powder, 1 TSP Cayenne, 1/2 TSP White Pepper, 1/2 TSP Black Pepper, 1/2 TSP Granulated Sugar, 1/2 TSP Allspice Powder, 1/2 TSP Smoked Paprika, 1/2 TSP Chili Flakes, Pinch Ground Cinnamon, Pinch Nutmeg Freshly Grated, Pinch Ground Clove, Pinch Cumin Powder, Pinch Dried Parsley, 1/2 TSP Dried Thyme, 1/2 TSP Toast: Chicken Breast Skinless Boneless Coarsely Diced, 500g Baking Soda, 1 TBSP Sea Salt, Pinch Mushroom Powder, Pinch Grapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP Stale Baguette, 2 Loaves Low-Moisture Mozzarella, For Grating Yellow Onion Finely Diced, 1 Red Jalapeño Dessed Finely Sliced, 3 Adjust To Preference Gouda, For Grating Scallions Coarsely Sliced, A Handful Equipment: Oven Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " Jamaican Jerk Chicken " page for the marinade recipe. Please visit my " How To Make Chicken Stock " page for the marinade recipe. Prepare the Jerk Sauce In a saucepot over medium heat, melt butter and whisk in flour until light brown and combined. Add jerk marinade and whisk until smooth. Stir in chicken stock and cook until thickened and coats the back of a spoon. Ensure the sauce is lump-free. Set aside. Make the Jerk Seasoning Combine all jerk seasoning ingredients in a bowl and mix well. Set aside until ready to use. Prepare the Chicken Coat chicken breast with baking soda and let sit for 15 minutes. Rinse thoroughly under running water and transfer to a mixing bowl. Season with salt, mushroom powder, and jerk seasoning. In a skillet over medium heat, heat oil and sear the chicken until lightly browned on both sides. Set aside on a plate. Prep the Bread Preheat oven to 190°C (375°F). Soak stale baguette with water and bake for 10 to 12 minutes until soft inside and crisp outside. Let cool slightly. If using fresh bread, skip this step. Switch oven to broil setting. Slice baguette lengthwise and gently flatten with a baking tray. Assemble the Toast Spread a thin layer of jerk sauce over the baguette halves. Grate mozzarella over the sauce. Top with seared chicken, onions, and jalapeños. Grate gouda over the top to finish. Broil and Serve Broil until the cheese is melted and bubbly. Remove from the oven and garnish with fresh scallions. Serve immediately. Jamaican Jerk Toast You have to give this a try... Jamaican Jerk Toast Super chickenlicious... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam requested this dish. They asked and they shall receive. I had tried a few Jerk chicken recipes in the past, but they don't seem to work out as I expected them to. Today, as requested, I decided to give it another shot. After marinating, every time I cooked or baked the chicken, the marinade will get burned before the chicken is cooked or baked. Particularly, when searing the chicken on a hot skillet. I just went on with my gut and bake the chicken wrapped with foil and finish baking skin side up unwrapped. Magically it worked this time! Yeah, I am proud of myself! This dish is partly inspired by the very 1st person who inspired me on this journey: ClosetCooking . Please check out his amazing recipe blog. He is practically a genius! And the banana pineapple salad makes perfect sense in this dish. I know the list for the marinade is long af, but I guarantee that it is 100% worth the effort. Cos this will be the best Jerk Chicken you will ever taste, probably. Ingredients: Inspired by ClosetCooking (Serve 3) Marinade: Cinnamon, 1 Allspice Berries, 1 TBSP Black Peppercorns, 1 TBSP Star Anise, 1 Cloves, 3 Fennel Seeds, 1 TSP Szechuan Peppercorns, 1/2 TSP Jalapeño Deseeded, 2 Garlic, 2 Cloves Ginger, 1" Scallions, 2 Bunches Dried Thyme, 1 TSP Nutmeg Freshly Grated, Pinch Light Muscovado Sugar, 1 TBSP Coconut Oil, 1 TBSP Apple Cider Vinegar, 2 TBSP Soy Sauce, 2 TBSP Spiced Rum, 1 TBSP Fresh Orange Zest & Juice, 1 Orange Fresh Lime Zest & Juice, 1 Lime Chicken Thigh Bone-in Skin-on, About 600g or 3 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Coconut Rice: Rice, 220g Coconut Milk, 250g Chicken Stock, 235g Salad: Pineapple Cored Coarsely Sliced, 1/2 Bananas Corasely Sliced, 2 Red Onion Finely Minced, 1 Jalapeño Deseeded Finely Minced, 2 Fresh Lime Zest & Juice, 1 Lime Fresh Coriander Coarsely Sliced, A Handful Equipment: Blender / Food Processor / Stick Blender Oven Cast Iron Skillet Spice Grinder Rice Cooker Directions: Prepare the Marinade Toast cinnamon, allspice, black peppercorns, star anise, cloves, fennel seeds, and Szechuan peppercorns in a skillet over medium heat until aromatic. Transfer to a spice grinder and blitz into a fine powder. Add the spice blend to a blender along with the rest of the marinade ingredients (excluding chicken, salt, pepper, and mushroom powder). Blend until smooth. Marinate the Chicken In a large shallow bowl, place the chicken and score a few shallow slits with a knife. Season with salt, pepper, and mushroom powder. Pour in the marinade and massage until fully coated. Cover with cling film and refrigerate overnight. Bake the Chicken & Cook the Rice Roast the Chicken Preheat oven to 200°C (400°F). Line a baking tray with foil and place the marinated chicken skin side down. Cover with another piece of foil and bake for 25 minutes. Any extra marinade can be frozen for future use. Prepare the Coconut Rice Wash rice thoroughly, rinsing 5 times until water runs clear. Transfer to a rice cooker and add coconut milk and chicken stock. Cook according to your rice cooker’s instructions. Once cooked, fluff the rice and keep warm. Finish the Chicken Remove foil and flip the chicken skin side up. Bake uncovered for another 20 to 25 minutes or until the skin is browned and slightly charred. Prepare the Salad Combine all salad ingredients in a large bowl. Toss to combine and chill in the fridge until ready to serve. Plate and Serve Scoop coconut rice into serving bowls. Add a portion of the salad and top with roasted jerk chicken. Serve immediately while hot. Just outta the oven... This salad makes perfect sense with rice and chicken... A perfection combination... Succulent... Recipe Video:

Jump To Recipe Jump To Video I found out about this by accident. I was researching ackee and salt fish and this popped up on the search list. I figured that this would go well with the dish. Little did I know that these are usually served with ackee + salt fish and goat curry dishes. Jamaican Fried Dumplings This is a pretty straightforward dough to work with as there is no yeast involved. The only way to screw this up is deep frying the dough in high heat. The exterior will cook faster than the interior, thus an undercooked center, which is not very nice. What you'll get is a very crispy outside with a soft and pillowy inside. Perfect for ackee and salt fish as well as goat curry. Jamaican Fried Dumplings Ingredients: (Make six dumplings) Unbleached All Purpose Flour, 120g Baking Powder, 6g Sea Salt, 2g Granulated Sugar, 25g Unsalted Butter Softened, 15g Water, 80g Rapeseed / Sunflower / Peanut / Canola Oil, For Frying + More For Greasing Equipment: Dutch Oven / Deep Fryer Directions: In a large mixing bowl, add flour, baking powder, salt and sugar. Mix to combine well. Rub butter into the flour mixture with your hand until well combined. Add in the water gradually while still mixing. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Continue mixing and kneading until it comes together into a smooth dough. Grease the bowl lightly with some oil and transfer the dough back into the bowl. Cover and set aside for at least 2 hrs or overnight. Divide into 6 equal pieces. Roll each piece into a tight dough ball. Cover and set aside for 15 mins. Heat up about 4" of oil in a dutch oven over medium heat. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil. If bubbles start to form, the temperature is ready for frying.* Carefully drop in the dough balls and deep fried until golden brown. *Flip the dough constantly for even browning.* *Do not crowd the dutch oven. Do it in batches if necessary. Cover the rest of the dough balls while frying.* Remove from heat and drain off excess oil in a wire cooling rack or on a plate lined with parchment paper. Repeat the process with the remaining dough. Serve the dumplings with some ackee and salt fish or goat curry. Jamaican Fried Dumplings Carefully drop into the hot oil... Jamaican Fried Dumplings Flip constantly for even browning... Jamaican Fried Dumplings Beautiful golden brown... Jamaican Fried Dumplings Crispy on the outside, soft and pillowy on the inside... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam requested a Jamaican Goat Curry recipe and so here it is. They ask and they shall receive. I still prefer toasting, grinding and mixing my own spice blend. I don't judge people who use store-bought spice blends; I honestly find that store-bought ones lack that punch. Jamaican Curry Blend Don't you agree? I mean, once you start making your own spice blends, you will never go back to store-bought ones ever again. Jamaican Curry Blend Ingredients: (Make 1 Cup) Coriander Seeds, 1 TBSP Cumin Seeds, 1 TBSP Allspice Berries, 2 TBSP Fenugreek Seeds, 2 TBSP Black Peppercorns, 1/2 TBSP Clove, 1 Dried Chili, 1 Adjust To Preference Turmeric Powder, 2.5 TBSP Ginger Powder, 2 TBSP Yellow Mustard Powder, 1/2 TBSP Nutmeg Freshly Grated, Pinch Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add coriander, cumin, allspice, fenugreek, black pepper, clove and chili. Toast until aromatic. Remove from heat and transfer into a spice grinder. Add in turmeric, ginger, mustard powder. Grate in the nutmeg and blitz until powder forms. Transfer into an airtight container. Store in a cool and dry place. I prefer storing my spices in the freezer. Jamaican Curry Blend If only you can smell this amazing aroma... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam requested this dish. I can't find ackee anywhere in Singapore, so I have to import a can of ackee from Amazon USA. Is it worth the money and time? Yes! I am super curious about the taste and texture of ackee and I finally got to try it for the 1st time. I am so glad that InstaFam requested this dish. Ackee and Saltfish It almost has the same texture as lychee. So, if you do not have access to ackee or do not wanna spend that extra cash importing, you can use canned lychee. But the flavor and color will not be the same as this dish. Ackee and Saltfish It goes perfectly well with fried dumplings... Overall, this is a simple yet super nourishing dish. The only problem is I can only afford to import 1 can of ackee. As for the saltfish, I learned a neat trick to get the best results in a minimal time. It is all written down below. If you can get your hand on some saltfish, you can use it, but the cooking method will be different. Yes, I included the directions down below as well (I always got you covered). Ackee and Saltfish Ingredients: (Serve 4) Pollock / Cod / Halibut Fillet and Diced, 250g or Saltfish Sea Salt, For Seasoning Granulated Sugar, For Seasoning Ackee Canned, 19oz High Quality Olive Oil, 2 TBSP Yellow Onion Thinly Sliced, 1 Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Red Jalapeño Finely Sliced Deseeded, 2 Green Jalapeño Finely Sliced Deseeded, 2 Tomato Canned Crushed, 1 Tomato Scallions Corsely Sliced, A Handful + More For Garnishing Dried Thyme, Pinch Jamaican Fried Dumplings Homemade , For Serving Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Jamaican Fried Dumplings " for the recipe. Season the fish generously with salt and sugar. Toss to coat the fish well. Lay the fish on a wire rack over a tray and set aside for at least 30 mins. After 30 mins, the fish should release some moisture. Wash the fish thoroughly and pat them dry. Set aside until ready to use. *If you are using saltfish, wash the fish thoroughly under running water. Soak the fish in water, submerge entirely, and chill in the fridge overnight. The next day, drain and discard the soaking liquid. Transfer the fish to a sauce pot and add some water to fully submerge the fish. Cook until the fish is tender. Drain and slice the fish into bite-size cubes or flakes.* Drain the ackee onto a sieve over a bowl and set aside until ready to use. In a skillet over medium heat, add olive oil. Once the oil is heated up, add in onion. Season with salt and pepper. Saute until translucent. Add in garlic and saute until aromatic. Followed by j alapeño, tomato, fish and ackee. Discard the drained liquid from the ackee. Saute until well combined. Bring it up to a simmer. Add in thyme and scallions. Saute until well combined. Taste and adjust for seasonings with salt and pepper. Remove from heat and garnish with more scallions. Serve immediately with fried dumplings. Ackee and Saltfish A neat trick I learned... Ackee and Saltfish Sweet, savory and spicy... Ackee and Saltfish Will you give this a try? Recipe Video:

Jump To Recipe Jump To Video This is another dish that one of my InstaFam requested. Well, they asked and they shall receive. This is a favorite dish of many Jamaicans. It originated from South Asia; it's believed to have been introduced to Jamaica in the 17th century by the Indians. The history is pretty vague. Jamaican Goat Curry Anyway, if you have trouble finding goat meat, you can use lamb or mutton. The cooking method is the same for the 3 different types of meat. I learned another neat trick. Marinade the meat with half of the vegetables and add the remaining half at a later stage. This will keep the curry vibrant. Jamaican Goat Curry If you prefer a creamier and thicker curry, add in more potatoes. When the potatoes are fork tender, mash a few wedges. You can also reduce the curry further. It is up to your own preferences. I do prefer mine soupy so that I can dip the fried dumplings in the curry. Extra yummilicious. Jamaican Goat Curry Ingredients: (Serve 4) Goat / Lamb / Mutton Cubes Bone-In or Boneless, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP + 2 TBSP Jamaican Curry Blend Homemade , 2 TBSP + 1 TBSP Red Onion Finely Sliced, 1 Garlic Finely Minced, 3 Cloves Red Jalapeño Deseeded Finely Sliced, 2 Green Jalapeño Deseeded Finely Sliced, 2 Scallions Finely Sliced, A Handful Dried Thyme, 1 TBSP Yukon Gold Potatoes Coarsely Wedged, 2 or 3 Adjust To Preference Tomato Puree, 1 TBSP Jamaican Fried Dumplings Homemade , To Serve Equipment: Heavy Pot Cast Iron Skillet / Pan Directions: Please visit my " Jamaican Curry Blend " page for the recipe. Please visit my " Jamaican Fried Dumplings " page for the recipe. Prepare the Goat Meat Season goat meat with salt, pepper, and mushroom powder. Toss to coat evenly. In a skillet over medium-high heat, add oil and sear the goat until browned on all sides. Transfer to a large mixing bowl and set aside. Make a Simple Stock (Optional but Recommended) Simmer about 1L water with all your vegetable scraps for 5 to 8 minutes. Cover, steep for 10 minutes, then strain and discard the solids. Set aside. Build the Flavor Base In the same skillet, sauté half of the onion with a pinch of salt and pepper until lightly caramelized. Add garlic and cook until aromatic. Add in half the jalapeño and scallions. Deglaze with a ladle of simple stock and reduce until nearly dry. Add thyme and stir to combine. Transfer this mixture to the bowl of seared goat meat. Marinate the Goat Add 2 tablespoons of your preferred Jamaican curry blend to the goat and vegetable mixture. Toss until everything is well coated. Cover and let marinate for at least 2 hours. Simmer the Curry In a heavy pot over medium heat, heat oil and add in the marinated goat with all its juices. Pour in the simple stock and top up with more water if needed to fully submerge the meat. Bring to a simmer, then reduce heat to low. Cover and cook for about 2 hours, stirring occasionally and adding water as needed. Finish the Curry Once the meat is tender, add the remaining half of the onion, garlic, jalapeño, scallions, plus potatoes and tomato purée. Stir in another tablespoon of curry blend. Season to taste with salt, pepper, and mushroom powder. Simmer until potatoes are fork-tender. For a creamier consistency, mash some of the potatoes or reduce the curry further. I prefer mine soupy, but adjust to your desired texture. Serve Remove from heat and ladle into serving bowls. Garnish with sliced scallions. Serve immediately with fried dumplings. Jamaican Goat Curry The dumplings are perfect for this curry... Jamaican Goat Curry The goat meat is super tender... Jamaican Goat Curry Mama Mia... Recipe Video: