Snacks. Savouries. Archives -

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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Malaysian. Indonesian., Snacks. Savouries., Sweet. Desserts., Vegetarian Snacks. Savouries.

Kuih Kodok

14/01/2019 /

Have you ever given a thought to this – practically all countries in the world that grow bananas have banana fritters as part of their cuisine. The fritters are made…

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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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Barbecued. Grilled., Condiments. Basics., Fusion., Home Posts, Meat. Poultry., Q.B.B. Ghee Recipes, Snacks. Savouries., World Cuisine.

Asian Style Buffalo Drumsticks

03/09/2017 /

The secret of this recipe lies in the sauce; the hotter it is, the better! However, you can also adjust the amount of chilli sauce according to the demands of…

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Baked., Fusion., Home Posts, Meat. Poultry., Q.B.B. Ghee Recipes, Snacks. Savouries., World Cuisine.

Spicy Minced Lamb Pizza

16/07/2017 /

This spicy lamb pizza, which is like the Turkish Lahmacun, is a must try. If you don’t like lamb, you can substitute it with other kinds of meat. You can…

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Baked., Cookies., Home Posts, Q.B.B. Ghee Recipes, Snacks. Savouries.

Pepper and Chilli Scones

09/07/2017 /

I like scones and I like them with cream and jam. However, every time I bake scones, some of my family members cannot enjoy them since they are diabetic.…

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Barbecued. Grilled., Home Posts, Malaysian. Indonesian., Meat. Poultry., Q.B.B. Ghee Recipes, Snacks. Savouries.

Chicken Satay

25/06/2017 /

Satay is found all over South-East Asia – each country has its own version. These flame-seared morsels of meat or seafood are popular and affordable street snack enjoyed at all…

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Baked., Fusion Vegetarian., Home Posts, Q.B.B. Ghee Recipes, Snacks. Savouries., Vegetarian.

Vegetarian Pumpkin and Butterbeans Burgers

10/03/2017 /

Who said vegetarian burgers can’t be tasty? Try these wholesome burgers and you will agree with me that vegetarian burgers are not only tasty but very nutritious too! In case…

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Baked., Home Posts, Q.B.B. Ghee Recipes, Seafood., Snacks. Savouries.

Salmon Croquettes

19/02/2017 /

These flour-based croquettes are crispy on the outside and creamy and rich on the inside. I assure you will not stop at one once you start eating them! It makes…

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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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Baked., Fusion., Home Posts, Meat. Poultry., Snacks. Savouries.

Stuffed Cornbread

17/07/2016 /

Cornmeal is made by grinding corn kernels into a coarse powder and you can buy this from most supermarkets and Indian grocery shops. Eating cornmeal offers some health benefits because…

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Home Posts, Indian. Sri Lankan., Snacks. Savouries., Soups. Salads. Staples., Vegetarian Staples., Vegetarian.

Thaleepith

07/05/2016 /

I had my first taste of Thaleepith in Pune, few years ago. It was a countryside inn restaurant and the owner sold only rustic peasant food. I fell in love…

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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.

2 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
2 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,
2 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
2 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
2 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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