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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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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.

6 months ago by chefdevagisanmugam Lunch was a simple, earthy Sicilian-style penne with roasted cauliflower and crispy breadcrumbs flavoured with chilli flakes, chopped Italian anchovies and lemon zest. Roasting cauliflower caramelizes it and brings out its sweetness and adds a bit of crispy contrast. The last time I did this dish, I roasted the cauliflower in thick slices, and then chopped it and tossed it with the pasta - I found the cauliflower moist. This time around, I chopped the cauliflower, drizzled a bit of extra virgin olive oil, sprinkled sea salt and bake them till they are charred at the edges. As for the
6 months ago by chefdevagisanmugam I witnessed this young man chopping onions at one of the street food stalls in Kolkata couple of years back. I was fascinated by the speed in which he chopped the onions with a small knife. As a chef who has been travelling places and meeting different chefs from all ranks, I can confirm that many Indian chefs can really chop onions faster than a machine! Perhaps, it is because we use lots of onions in Indian cuisine. I cannot imagine my meat dishes without onions. In Indian cuisine we use onions cut in different forms – from juliennes, cubed,
6 months ago by chefdevagisanmugam Look what I found? It’s a photo of me taken when I was thirty-two!! I couldn’t stop giggling at the thought that once upon a time, I taught cooking wearing a sari. Oops don’t get me wrong – you can wear a sari and go diving for pearls. In this photo I am on my fourth year in the culinary career. I am a self-taught chef who has never attended any culinary diploma or degree courses. At twenty-eight, I just switched my career from being a relief teacher to a clerical assistant in a school to becoming a chef, author
6 months ago by chefdevagisanmugam I first came across preserved lemons in Dubai. I noticed that the chopped preserved lemons were used in salads, tagine dishes, served with lamb and even chopped and mixed through hummus. Preserved lemons enhance your dishes like nothing you’ve ever tasted. A preserved lemon does not make a dish sour; it accentuates the lemon flavor. Try making an Indian chicken curry and throw in half a chopped preserved lemon into it and you will understand what I am talking about . If I were to preserve about 10-12 lemons at home, I can stretch them for one year. They are
6 months ago by chefdevagisanmugam The making of the spicy Chettinad Kola Oorundai aka spicy mutton balls is labour intensive but worthwhile. Just looking at others biting or tasting them takes the tiredness out of the Chef who made them!! #chef #epicure #cheflife #indianfood #instafollowers #cheflifestyle #meatballs #chettinad #devagisanmugam #mutton #snacks #fingerfoods #mymotherskitchenpharmacy