33 samba recipes

Slow cooker Tucson-style chili with ground beef, pinto beans, green chiles, jalapeños and a splash of balsamic vinegar. Classic Southwestern crockpot chili for a crowd.

Great for a summer barbeque. Malasian style chicken on bamboo skewers with satay sauce.

Savory whole wheat pancakes wrapped around snow peas, sprouts, mushrooms and carrots, drizzled with peanut-butter satay dressing. Vegetarian Asian-style fusion lunch.

This is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!

Spiced marinated shrimp poaches in olive oil with 30 cloves of garlic, lemon, paprika, and rosemary. Make-ahead Spanish gambas-style appetizer that mellows and deepens overnight in the fridge.

So to start off with the first post, I decided to make a meal that screams of comfort food. Whilst it does take a bit of a while to get the meal done, once you take that first bite, heaven couldn’t seem closer if you were Adam trying to touch God’s finger in the “Creation of Adam” fresco created by Michaelangelo. The meal I speak of is Cottage Pie. There is much debate as to what exactly a cottage pie is and how it is different to a Shepherd’s pie...I don’t know. The dominant theory is that Sheperds pie uses lamb mince, whilst a cottage pie uses beef mince. I don’t know about you, but the term “Sheperds Pie” does not get my tastebuds going quite as well, so I prefer the term cottage pie. Besides, comparing the price of ground (mince) beef to ground lamb, a student would pick up the beef mince in a heartbeat without even so much as glancing at the lamb in the meat section. This cottage pie that I made is full of flavour, and just makes you want to cuddle up next to a fire and watch TCM movies all day either by yourself, or with a significant other. Here is the recipe:

Basic rack of lamb: a French-trimmed rack marinated, then roasted hot to a rosy medium-rare and carved into elegant double-bone chops. The foundation technique for an impressive special-occasion main.

Meshoui is Moroccan-style roast lamb: a leg rubbed with paprika, garlic and pepper, roasted on a bed of aromatic vegetables, then braised tender in a tomato-spiked pan sauce. Fragrant, fall-apart North African lamb.

A flavorful rice dish combining chicken and smoked sausage, this is a Cajun brown Jambalaya, not the Creole red Jamba. No tomatoes or green pepper. This is the best Jambalaya you'll eat, I ga-ron-tee!

Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.

The secret to making the cucumbers crunchy is to salt them first and let the salt draw out excess moisture before use.

Pan-grilled Thai tuna salad with seared yellowfin, napa cabbage, cucumber, and a lime-sambal dressing. A 20-minute high-protein dinner for two that drinks like a cold Thai noodle salad minus the noodles.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Provençal aioli platter: poached cod, beef carpaccio, blanched vegetables, baby potatoes, and hard-boiled eggs arranged around homemade garlic aioli. The summer party centerpiece.

Fall off the bone lamb with sweet capsicum (bell pepper) and tomatoes. Stand a shank on top of a 'mountain' of garlic mash potato in a bowl; ladle bell peppers and soupy stock all around. Mop up with crusty bread