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  • Home
  • Services
    • Recipe Development & Recipe Testing
    • Wellness Meal Planning
    • Restaurant Consultation
    • Menu Planning
    • Private Chef
    • Recipe & Cooking Contests
  • Training
    • Product Demonstrations
    • Workshop Themes
    • Classes & Workshops
    • Lunch Hour Workshops
  • Food
    • Indian. Sri Lankan.
    • Thai. Vietnamese. Burmese.
    • Malaysian. Indonesian.
    • Chinese. Japanese. Korean.
    • Fusion.
    • World Cuisine.
    • Vegetarian.
      • Vegetarian Snacks. Savouries.
      • Vegetarian Staples.
      • Indian Vegetarian.
      • Eggless Cakes. Desserts.
      • Fusion Vegetarian.
    • Sweets. Desserts.
    • Drinks.
    • Baked.
      • Baked with Eggs.
      • Cookies.
    • Condiments. Basics.
    • Soups. Salads. Staples.
      • Soups.
      • Staples.
    • Meat. Poultry.
      • Barbecued. Grilled.
    • Seafood.
    • Snacks. Savouries.
    • Q.B.B. Ghee Recipes
    • Vera Level Cooking Segment Recipes
    • Ingredients
      • Herbs. Spices.
      • Fruits. Vegetables.
      • Lentils. Pulses. Nuts.
      • Other Ingredients.
  • Lifestyle
    • Wine & Dine
      • Culinary Events
      • Other Events.
      • Singapore Dining.
      • Overseas Dining.
    • Health Notes.
  • Travel
    • America.
    • Australia.
    • Bali.
    • Cambodia.
    • Europe.
      • Denmark.
      • France.
      • Italy.
      • Montenegro.
      • Uzbekistan.
    • Hong Kong.
    • India.
      • Karnataka.
      • Kerala.
      • Maharashtra.
      • Punjab.
      • Rajasthan.
      • Tamil Nadu.
      • Telangana.
      • West Bengal.
    • Japan.
    • Malaysia.
      • Johor.
      • Penang.
      • Perak.
      • Selangor.
    • Myanmar.
    • Papua New Guinea.
    • Singapore.
    • Sri Lanka.
    • Thailand.
    • Vietnam.
      • Hanoi.
      • Ho Chi Minh.
  • Videos
    • Spice Queen Show Recipes
      • Asian Coffee Appreciation
      • Vanity Secrets from Asia
      • Kamasutra in the Kitchen

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  • Chinese. Japanese. Korean.,  Snacks. Savouries.,  Vegetarian Snacks. Savouries.

    BROWN RICE AND OATMEAL YAM CAKE

    22/01/2019 /

    The Chinese yam cake is firm, yet not heavy.  I like it very much especially so if there are dried prawns or sliced shitake mushrooms on it. I made yam…

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  • Chinese. Japanese. Korean.,  Q.B.B. Ghee Recipes,  Soups. Salads. Staples.,  Thai. Vietnamese. Burmese.

    Pineapple Fried Rice

    06/01/2019 /

    In Hokkien, pineapple is “ong lai”, which means “prosperity has come”!  It is a practice for the Chinese to cook or bake at least one dish with pineapple as a…

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  • Barbecued. Grilled.,  Chinese. Japanese. Korean.,  Home Posts,  Q.B.B. Ghee Recipes,  Seafood.

    Garlic Butter Prawns

    16/04/2017 /

    This tasty and easy-to-prepare garlic butter prawns dish is great as an appetizer or served with bread. I remember eating this in Perth in one of the restaurants by the…

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  • Chinese. Japanese. Korean.,  Condiments. Basics.,  Home Posts,  Meat. Poultry.,  Q.B.B. Ghee Recipes

    One-Pot Hainanese Chicken Rice

    26/02/2017 /

    I know of many people who cannot live without eating chicken rice at least once a week. Many Singaporeans crave for chicken rice when they are away on a holiday…

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  • Chinese. Japanese. Korean.,  Fusion.,  Home Posts,  Q.B.B. Ghee Recipes,  Seafood.,  Soups. Salads. Staples.

    Good Luck Pasta

    24/01/2017 /

    There are some ingredients that are considered auspicious in Chinese culture and used mostly during the Chinese New Year. The auspicious symbolism of these foods is based on their pronunciations…

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  • Chinese. Japanese. Korean.,  Home Posts,  Meat. Poultry.,  Q.B.B. Ghee Recipes

    Chinese Style Butter Chicken

    20/01/2017 /

    The creamy sauce, together with the aroma of curry leaves, is very appetizing, whether you cook chicken, fish or crabs with it. You can marinate the chicken pieces and cook…

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  • Chinese. Japanese. Korean.,  Fusion Vegetarian.,  Fusion.,  Home Posts,  Snacks. Savouries.,  Soups. Salads. Staples.,  Vegetarian Snacks. Savouries.,  Vegetarian Staples.

    Stir Fried Vegetarian Rice Noodles

    11/09/2016 /

    You will frequently see stir fried vegetarian rice noodles in housewarmings, baby showers and children’s birthday parties. It is not only easy to make vegetarian noodles but also a kind…

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  • Chinese. Japanese. Korean.,  Fusion.,  Home Posts,  Q.B.B. Ghee Recipes,  Soups. Salads. Staples.

    Kimchi Fried Rice

    20/08/2016 /

    This spicy and delicious fried rice is very easy to make. Kimchi is available in almost all supermarkets these days. Kimchi is Korean-style spicy pickled vegetables. As far as possible,…

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  • Chinese. Japanese. Korean.,  Fusion.,  Home Posts,  Q.B.B. Ghee Recipes,  Seafood.

    Miso and Ginger Sauce Salmon on Garlic Brown Rice

    07/05/2016 /

    A mother and child relationship starts from food, I think. After all, every mother would want a healthy child. Initially, a healthy child is formed only through proper food intake…

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  • Baked.,  Chinese. Japanese. Korean.,  Home Posts,  Snacks. Savouries.

    Baked Char Siew Puffs

    19/03/2016 /

      You need to use lard to make the traditional version of this recipe. However, you can substitute the lard with vegetable shortening or with clarified butter. Though, lard lends…

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  • Chinese. Japanese. Korean.,  Home Posts,  Sweet. Desserts.

    Lek Tow Suan

    23/02/2016 /

    Lek Tau Suan or Tau Suan as it is known often is a Chinese snack/dessert. It is a believed that the split green beans aka mung beans are very cooling…

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  • Chinese. Japanese. Korean.,  Fusion.,  Q.B.B. Ghee Recipes,  Soups. Salads. Staples.

    Peanut Sauce Noodles

    09/02/2016 /

    This is an interesting recipe. You can make this at least 5 hours in advance and it can be eaten warm or cold – making it an ideal dish for…

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About me

My name is Devagi Sanmugam and I am a Consultant Chef and known widely as ‘Spice Queen of Singapore’. I provide culinary educational experiences through lectures, demonstrations and culinary team building activities at my cooking classes, hotels, restaurants, country clubs, recreational associations, schools and corporate bodies in Singapore as well as worldwide. As an accomplished authority on Asian food scene, I am constantly involved in developing and testing original recipes and formulas for food companies, hotels and restaurants all over the world. I have written 22 cookbooks and travel quite a lot because of my nature of work or and at least have 3 holidays a year.

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