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Baked., Home Posts, Q.B.B. Ghee Recipes, Snacks. Savouries., Soups. Salads. Staples.

Turkey French Toasts

24/12/2018 /

This is a perfect after-Christmas treat with roasted turkey that is left over. Yes. Any leftover roasted chicken or turkey can be sliced and made into great breakfast or snacks.…

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Baked., Home Posts, Q.B.B. Ghee Recipes, Sweet. Desserts.

Christmas Stollen

01/12/2018 /

A rich bread packed with lots of dried fruits, stollen is a classic German dish served mainly during Christmas period. Soaking the dried fruits in 100 ml of rum or…

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Condiments. Basics., Home Posts, Malaysian. Indonesian.

Sambal Prawns with Belimbing

24/01/2018 /

I chanced upon some belimbing in the market yesterday. Belimbing aka bilimbi is a very sour fruit, mostly used in Malay, Peranakan and Sri Lankan cuisine. I have made them…

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Home Posts, Malaysian. Indonesian., Meat. Poultry.

Mutton Rendang with Podimas Mash

01/01/2018 /

For years, I have been using this recipe to make rendang. A Malay dish usually made of either beef or mutton, rendang usually takes about 2 hours or more to…

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Baked., Cookies., Eggless Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes, Vegetarian.

Eggless Peanut Butter Cookies

17/12/2017 /

Thinking of the right gift for even the closest friend or family member can be challenging sometimes. Edible gifts make a delightful gift for anyone and for any occasion. Baking…

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Baked with Eggs., Baked., Home Posts, Q.B.B. Ghee Recipes

Christmas Chestnut and Cranberries Buns

06/12/2017 /

Chestnuts are in abundance in December. You can buy the dried peeled chestnuts and boil them till they become soft and puree them – then cook the puree with sugar…

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Baked with Eggs., Baked., Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes, Sweet. Desserts.

Mini Pumpkin Fruit Cakes

01/12/2017 /

Many would wonder how pumpkin could be incorporated in a fruit cake. I think it is very easy – simply steam or bake the pumpkin, mash it and add to…

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Baked with Eggs., Baked., Cookies., Home Posts, Q.B.B. Ghee Recipes

Choc Chip Drop Cookies

26/11/2017 /

There is always an excitement when opening a beautifully-wrapped present during the festive season. Gifts can be in any form; but I think the best and most memorable gifts are…

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Baked with Eggs., Baked., Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes, Sweet. Desserts.

Mixed Nuts Brownies

12/11/2017 /

It is the school holidays and the festive season. Chocolate is a favourite of the young and old and there is nothing like a tray of home-made brownies. These brownies…

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Cakes. Desserts., Eggless Cakes. Desserts., Fusion Vegetarian., Fusion., Home Posts, Q.B.B. Ghee Recipes, Sweet. Desserts.

Laddu and Cherry Compote Phirni

14/10/2017 /

One of the most delicious parts of Deepavali must be the mithai (sweets). Most traditional Indian sweets are made with flour, sugar, ghee and milk-based ingredients. These days, we are…

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Home Posts, Lifestyle. Travel.

Blooming Flower Shop in Singapore – A Better Florist

12/10/2017 /

Forget about the half-wilted bouquets of roses, and bouquets that fall apart in your hand and don’t survive the night. With A Better Florist, you’re bound to experience luxury like…

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Baked., Cakes. Desserts., Cookies., Eggless Cakes. Desserts., Home Posts, Q.B.B. Ghee Recipes, Vegetarian Snacks. Savouries., Vegetarian.

Cashew Nuts and Apricot Bars

08/10/2017 /

Forget about the heavy sugar laden laddus, barfis, candies and other Indian sweets this Deepavali. Let us change the menu a little – these energy bars are a perfect healthy…

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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.

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

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