Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.
Loved the idea of infusing curry, chili powder and cumin seeds in the oil, which made the curry oil so flavorful. The combination of apples, bell peppers, celeries, raisins, and peas (I used peas instead of snow peas) was delicious with the curried rice.
Favourite Citrus Shrimp and Scallops recipe
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Indonesian Fried Noodles recipe
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