Recipe's Tip Page

General Tip

Sprig: means a single stem of a plant with leaves on it.

Beware of the flame, different stoves have different degree of control.

Tip A

To make it spicier, add in chilli padi/ red birds eye chilli.

To give more flavour add in vegetable stock or aromat powder.

Tip B

To make it spicier, add in chilli padi/ red birds eye chilli.

To get more flavour, add in coconut milk.

Tip C

To give more flavour add in vegetable stock or aromat powder.

To get more spiciness add in chilli padi/ red birds eye chilli.

To get more flavour add in coconut milk.

Tip D

To make it spicier, add in chilli padi / red birds eye chilli.

To get more flavour from the spices, it is better to use a pinch of ground spices like cinnamon, cardamom, cloves, rather than using the whole ones.

If more salt is added to the curry accidentally, add in more chopped tomatoes or whipped cream.

Tip E

To get more flavour from the spices, it is better to use a pinch of ground spices like cinnamon, cardamom, cloves, rather than using the whole ones.

To make it spicier, add in chilli padi/ red birds eye chilli.

Tip F

To make the meat tender, add in raw papaya paste or liquid.

To give more flavour add in chicken powder.

To add flavours to the lamb soak it with the ingredients for 12 or more hours in the refrigerator.

To give a dark blue burnt texture, increase the heat.

Tip G

To give more flavour add in chicken powder.

To add more flavour to the meat soak it with the ingredients for 12 hours or more in the refrigerator, for seafood soak it with the ingredients for 4 hours.

If you want it to be spicier add in more chilli powder or pepper powder.

To give the tandoori a crispy texture, bake it in a lower temperate but for a longer time.

To give a dark blue burnt texture, increase the heat.

Tip H

To give more flavour add in chicken powder.

To make it spicier, add in chilli padi/ red birds eye chilli.

To get more flavour, add in coconut milk.

Tip I

To make it spicier, add in chilli padi/ red birds eye chilli.

To make the panner/beancurd crispy, fry them.

Tip J

To give more flavour add in chicken powder.

To add more flavour to the meat soak it with the ingredients for 4 hours or more in the refrigerator.

To give the seehk kebab a crispy texture, bake it in a lower temperate but for a longer time.

To give a dark blue burnt texture, increase the heat.

Tip K

If you want it to be spicier add in more chilli powder or chilli padi/ red birds eye chilli.

For a cheesy a flavour, add in Cheddar cheese which will provide a crispy taste.

Tip L

The cooking pot must be large enough to cook the rice.

This recipe can be cooked using a rice cooker too.

If your rice is not cooked well due to the flame of the stove, sprinkle water and stir it gently, till cooked.

Tip M

You also can use canned chopped tomatoes.

If you want it to be spicier add in more chilli powder or chilli padi/ red birds eye chilli.

Tip N

To make it spicier, add in chilli padi/ red birds eye chilli.

Tip O

To make it spicier, add in chilli padi/ red birds eye chilli.

If you are using the normal dark soya sauce, do not add salt.