A guide to spices | Cooking with Spices

Spices are used to inject flavor and depth into food and are a healthy and delicious way to bring out and increase the aroma of food. Most spices have to be crushed, grinded or cooked to bring out their flavor. Spices can be used in both cooking and baking and here is a list of commonly used spices.

                 Asafetida

·       Has a pungent smell at first but once it is fried in oil, it has an onion-like fragrance.

·       Can be used to replace onions

·       Found mainly in Indian dishes, soups and pickles

                 Caraway seeds

·       Caraway is the plant’s dried fruits when it splits into half

·       Have a distinctive bitter, sharp, nutty taste with warm and sweet undertones

·       Found in rye bread and German pork dishes

     Cardamom

·       In each whole green pod, there are about 20 black sticky seeds inside

·       Has a lemon and eucalyptus smell

·       Used excessively in Indian cooking and for making spiced biscuits in baking

·       Cardamom loses its flavor once it is crushed so try not to buy it grounded.

Curry leaves

·       Has a warm, spicy and astringent taste

·       Used the same way as bay leaves

·       Fried in oil to release their flavor

Fennel seeds

·       Looks like cumin seeds but are greener

·       Have an aniseed flavor with a sweet, warm aroma

·       Has a liquorice flavor that adds a nice flavor to pork sausages

·       Releases the most flavor when it is deep fried or grinded

·       Used in fish, meat, vegetables, bread and chutneys

Fenugreek

·       Seeds have a slight bitter taste

·       Seeds loses their flavor quickly so avoid buying it grounded

·       Found from a Mediterranean plant that produces long pods with oblong, brownish seeds

Ground ginger

·       Have a warm, peppery flavor

·       Goes well with cinnamon or nutmeg in baked goods

·       Used in gingerbread cookies

Juniper

·       Small, dark purple dried berries

·       Used to flavor food, gin and other spirits

·       Has a bitter gin-like peppery taste

·       Used to flavor dark meats, game and sauerkraut (like pickled cabbage)

·       Releases its flavor when crunched

Mustard seed

·       Can be white, yellow, black or brown in colour

·       Black and brown mustard seeds have a peppery taste and would taste bitter if used excessively

·       White mustard seeds are less spicy and are used to  make powdered mustard

·       Toast them lightly before using to release their flavor

·       Blak and brown mustard seeds are used in curries

Nutmeg

·       Has a spicy, sweet flavor and a fragrant smell

·       Buy nutmeg in a whole to prevent it from losing its flavor

·       Used to season vegetables, spinach, rice puddings and sauces

Pimento/ Allspice

·       Has a taste that resembles cloves, cinnamon and nutmeg

·       Used in chicken or baking

Star anise

·       A star shaped fruit

·       Has an aniseed flavor – a mix of garam masala and Chinese five-spiced powder

·       Used to enhance the savouriness of dishes that uses onions as a base

·       Used in jams, fruity desserts and Chinese dishes

Sumac

·       Used in Middle East and Mediterranean cooking

·       Usually found grounded into powder form

·       Used in place of lemon in Arabic dishes

·       Used to flavor kebabs, fish, meat and poultry

Tamarind

·       Found either in block or paste form

·       Used in Indian and Middle Eastern dishes

·       Able to be made into a sauce by breaking the block into pieces and soaking it in warm water

Turmeric

·       Taken from a plant in the ginger family

·       Used as a base for curries

·       Usually found grounded

·       Adds a yellow colour to food

·       Has a mild, bitter taste

·       Able to bring out the flavor of cardamom and curry leaves

Vanilla

·       Has a sweet, mild fragrance

·       Found in a pod, essence or paste

·       Used to flavor cakes, custards, creams, savory sauces and vegetable purees

                  Five spiced powder

·       A mix consisting of Szechuan pepper, star anise, cinnamon, fennel seeds and cloves in equal proportions

·       Has a bitter, sweet, sour, salty and pungent taste

·       Has a slightly spicy, sweet and fragrant aroma

·       Used to season Chinese spare ribs

Garam Masala

·       An aromatic mixture of ground spices

·       Used mostly in Indian dishes

·       A mix consisting of cumin, coriander, cardamom, cloves and pepper

Dukkah

·       Consist of finely chopped hazelnuts, whole coriander, cumin seeds, salt and thyme leaves

·       Used as an all-purpose seasoning for Moroccan meat and vegetables

 Zahtar

·       Aromatic mixture of crushed sumac berries, sesame seeds and thyme leaves

·       Has a distinctive zesty flavor

·       Used for roasting meat and vegetables

·       Can be mixed with olive oil and used as a spread for bread

Spices are a healthy way to infuse flavor into food and it is good to buy them in small quantities and keep them in air-tight containers so as to prevent them from losing their flavor and colour. 

Top 10 Indian Restaurants in Singapore

Spicy dishes are commonly found in Singapore and if you cannot take spicy, you will definitely miss out on some of the best dishes that Singapore has to offer. Indian food is known for its spices and aromatic flavors and if you are craving for some Indian food, you will be in for a treat!:)

1. Samy's Curry

Tel: 6472 2080

Samyis known for dishing up cheap Indian cuisine in informal surroundings since the 1950s, making it one of Singapore's oldest Indian restaurants. Signature dishes such as Masala Chicken, Mysore Mutton, Fish Cutlet and Masala Prawns; Whichever dish you choose, will be placed onto your banana leaf along with as much rice, dahl and vegetable curry.

2. Banana Leaf Apolo

Tel:6297 1595

This lively restaurant has been serving up curries since 1974, and as its name suggests, plates come in the form of banana leaves. Choose from a selection of North and South Indian specialties, in addition to biryanis and fish head curry. Once you have made your choice the day's vegetable specials will be sploshed onto your banana leaf to accompany them.

3. Komala Vilas

Tel: 6293 6980

Komala Vilas is the Indian equivalent of a greasy spoon - a casual diner which has been dishing up cheap and cheerful Southern Indian vegetarian cuisine since 1947. Komala Vilas has the reputation of serving one of the best Masala Dosai in town, which are best enjoyed with a cup of ginger tea. There is also a selection of biryanis, thalis and pooris available. A second branch on Buffalo Road is equally as popular.

4. Muthu's Curry Restaurant

Tel: 6293 1722

Muthu's Curry is the self-proclaimed pioneer of fish head curry -- fish head steeped in a spice-filled curry sauce together with okra, tomatoes and eggplant, widely regarded as Singapore's national curry dish. This modern 350-seater restaurant provides a stylish contrast to many of the canteen-style restaurants on Race Course Road and is a popular choice amongst locals and visitors alike. In addition to Fish head Curry, Muthu's specialises in Southern Indian favourites and churns out good quality tandoori specialties such as kebabs and freshly prepared naan breads.

5. Khansama Tandoori Restaurant

Tel: 62990300

Located up a narrow staircase in the middle of bustling Serangoon Road in the heart of Little India, this little gem continually churns out fantastic-tasting, great value curries. Its incredibly comprehensive menu has everything from starters to mains, and chaats to dahls, to raitas. The Mixed Tikka starter or the Paneer is a good way to start the meal. Meat lovers can't go wrong with a Mutton Lababdar with its creamy tomato gravy, or get the Chicken Tikka Masala if you don't fancy lamb. Vegetarians won't be disappointed here either -- the Gobi Manchurian -- cauliflower in a spicy sweet and sour sauce should not be missed, nor should the Bindi Masala -- okra cooked with tomatoes and spices.

6. Ras the essence of India

Tel: 6837 2800

Ras The Essence of India is one of the more popular restaurants in Clarke Quay, serving up a wide range of Indian dishes from the different states of India. Choose from outstanding dishes such as Tandoori Lobster, Kacchi Mirchi Ka Chicken or Palak Paneer and enjoy friendly and attentive service. Indoor or al-fresco dining is available.

7. Tiffin Room

Tel: 6337 1886

The Tiffin Room at the famous Raffles Hotel serving authentic Indian cuisine in a refined colonial atmosphere. Lunch and dinner curry buffets are a hot favourite here! Also popular is the daily High Tea, which includes an English High Tea stand and local buffet.

8. The Song of India

Tel: 6836 0055

Located in a black-and-white colonial bungalow, the Song of India enjoys the reputation as one of Singapore's finest Indian restaurants. Its opulent interior with modern art-strewn walls makes for a sophisticated setting to enjoy some fine-dining modern Indian cuisine. Choose from elaborate set menus, paired with wines, or go a la carte with favourites such as Lahsoona Jhinga (Jumbo prawns stuffed with spiced crayfish and shrimps in a garlic enhanced tandoor marinade) or Lobster Moiley (Lobster in pan seared lemon and chilli marinade with a delicate Kerals moily sauce). A buffet and four course gourmet set lunch is available Monday-Saturday, while a Gourmet Sunday brunch buffet runs from 12 noon to 3pm and includes unlimited servings of select dishes, with the optional addition of free flow beer, wine or champagne.

9. Rang Mahal

Tel: 6333 1788

Rang Mahal is an upscale Indian restaurant located at the Pan Pacific hotel. Dishes such as hot-griddled Tava Scallops drizzled in a green chilli and coconut sauce; Samrkand Prawns, tandoor-roasted filled with crabmeat, young ginger and garlic; Truffle Oil Naan and Roquefort Kulcha are all available on the menu. A great-value buffet lunch features a lavish spread of regional Indian favourites, complete with live cooking stations, every day except Saturday.

10. Punjab Grill by Jiggs Kalra

Tel: 66887395

Those looking for a cheap and cheerful curry should head to Race Course Road in Little India. For something more discerning though, look no further than Punjab Grill by celebrity chef Jiggs Kalra who has won numerous awards in his native India for its gourmet versions of Punjabi cuisine. Must eats here include Tandoori Lobster, Tandoori Duck, Salmon Tikka and four different types of Kebab. Choose a la carte or indulge in a five course avant-garde degustation menu.

For more local eats in Singapore, click here!

Korean Cafes In Singapore | A Part Of Korea In Singapore

Besides K-pop, there has been a few Korean cafés popping up in Singapore! You do not need to go to Korea to try out these delicious, pretty desserts so if the question you have in mind now is " where do I find Korean cafés in Singapore?", read on to find out!

Tom and Toms

12 Gopeng Street #01-12 ICON Village, Singapore 078877

Tel: 62256313

Opening Hours: 7am to 1am

Nearest Station: Tanjong Pagar

Just like many cafes in Korea, a pretty wall mural can be found at Tom N Toms.The drinks selection is much more interesting than Coffee Bean or Starbucks. Unique drink flavors at Tom and Toms include cinnamon mocha and green mint mocha.  

If you want something to go along with your coffee, pretzel is a signature bake at Tom N Toms. Sad to say, the Singapore outlet do not serve pretzel.  Instead , they serve thicktoast bread with flavoured whipped cream as well as tortilla pizza.

Good news for those who needs to get online often.  The cafe provides free wifi!!  

Paris Baguette

435 Orchard Road

#02-48 to 53 Wisma Atria

Singapore 239977

Nearest Station: Orchard MRT

Tel:+ 65 6836 2010, +65 6836 3010

Looking for a place to have a good brunch? Well, consider Paris Baguette whose best seller on their brunch menu being the Cheese Omelette With A Difference ($18.00). The omelette with spinach, gruyere and feta cheese is quite cheesy and yummy, plain in its own way, and heartily satisfying. Besides that, you may also want to consider the Scrambled Egg Brioche Brunch ($18.00) which is chorizo on toasted brioche, and the eggs evenly prepared and cooked.

If you want something light, there is a wide selection of bread, sandwiches, salads and puddings to choose from.

Paris Baguette can get quite crowded at times so a take away service is available for those who are looking for food on the go!

Although the number of Korean cafes in Singapore is still very little, there are many cafes Singapore can call its own. Read more about them here and check out good place in Singapore where you can head for tea!

Healthy Restaurants In Singapore

What does“healthy” food mean? A diversity of restaurants exists, each offering their take on organic, vegan and vegetarian, all emphasising the use of quality, seasonal ingredients without excessive additives or flavourings. While the cost of these ingredients may be more expensive, enjoying a healthy feed in Singapore need not be overly pricey if you know where to go. Here are five picks to leave you feeling nutritionally energised.

The Greenroom Café

1382 Ang Mo Kio Ave 1

Bishan Park 2

Tel: 65561553

Opening hours:

Mon-Fri 12noon-3pm, 6-10.30pm

Sat, Sun, Eve of PH & PH 12noon-10.30pm

For vegan dining in a lush park setting

Head to The Greenroom Café for a wide selection of vegan, GMO-free dishes like vegan soy laksa ($14) and creamy mushroom soup ($8). Good news for the sweet toothed – a great selection of desserts is available including vegan ice-cream, handmade locally with brown rice and nuts. Weekday diners can enjoy the executive lunch set of a starter and main for $15 from 12pm-3pm. Note that The Green Room’s sister restaurant next door, Canopy Garden Dining & Bar, allows guests to sit with their pets in their alfresco dining area while still enjoying dishes from The Greenroom Cafe’s menu.

Real Food

110 Killiney Road

Tai Wah Building

Tel: 6737 9516

Opening hours:

Mon-Sat 10am-8.45pm

Sun 10am-7.45pm

This 3-in-1 café-bookshop-grocer is an airy welcoming haven of organic vegetarian yumminess.  While portions are on the modest side, they are made with love and include Western dishes like pasta and pizza alongside Asian offerings like rice and noodles. Try the beet burger, featuring a handmade patty of beetroot, carrots, onion, millet and potato, coupled with organic sweet potato wedges ($12.80). For the perfect brunch pick-me-up, the organic gluten-free strawberry and banana pancakes combine warm bananas, tart strawberry pieces and a sweet drizzle of organic agave ($9.80). Be sure to give the cooks lots of time to prepare the food as service is a little slow.

Sunnychoice Cafe

34 Upper Bukit Timah Road

Tel: 68922383

Opening Hours: Daily 10am-9pm

This store cum cafe run by five sisters serves up a great variety of healthy vegetarian dishes at a great price. Guests can enjoy a casual meal and later stock up on the affordable organic products available in-store. Try their version of Thunder Tea rice ($7.50), generously topped with flavourful veggies and mushrooms. Other delicious options include the pumpkin fried brown rice, pineapple fried rice and bibimbap, all of which can be washed down with a refreshing glass of organic fruit juice. Another plus point here is that all prices are nett – no service charges or GST are applicable.

Poison Ivy Bistro at Bollywood Veggies

100 Neo Tiew Road

Tel: 6898 5001

Opening hours: Wed-Sun & PH from 9am-6.30pm (no dinner)

Poison Ivy is sure to offer a wholesome family dining adventure with its farm-to-table cuisine. Majority of its ingredients are grown onsite, free from chemical fertilisers, pesticides and growth hormones. Accessible by driving or a 20-minute shuttle bus from Kranji MRT, make a day of it and visit the Food Museum and the Farm Tour. Cooking classes can also be arranged upon request and you can even buy some seasonal farm-fresh vegetables and fruits to bring home.

Onaka Restaurant & Wine Bar

460 Alexandra Road

#01-32 Alexandra Retail Centre

Opening hours: Mon-Fri 11am-10pm, Sat 10.30am-10pm

Onaka presents well-thought out, artfully presents organic Asian-Western fusion fare at reasonable prices. Customers can order from categories of ‘Superfoods’, Asian-inspired or Premium dishes. Two or three course set-menus (prices range from $20++ to $30++) are available weekdays during lunch and dinner.  While almost 50% of the menu is vegetarian, Onaka serves up several meaty dishes including the lamb shank ($28) and boef bourgignon ($30). Try the watermelon sashimi ($10) topped with agar wasabi "tobiko" and kombu,with daikon tamari dip for an inventive spin on vegetarian sashimi. Onaka also caters to special dietary requests like low glycemic, gluten free or vegan.

For more healthy food substitutes, healthy recipes, click here!

Vegetable Bread Recipes | How To Make Vegetable Bread

Ever thought of ways to make your veggies taste better? Well, use them in bread! This is a creative way of eating your veggies and the best part is they taste great too! No vegetable taste at all! Don't believe this? Well, give it a try and you will be pleasantly pleased :)

Sweet Corn Bread

Ingredients

1 c. cornmeal

3 c. all-purpose flour

1⅓ c. sugar

2 Tablespoons baking powder

1 teaspoon salt

⅔ cup vegetable oil

⅓ cup. melted butter

2 Tablespoons. honey

4 eggs, beaten

2½ cups whole milk

Method

1. Preheat oven to 350 degrees and grease a 9×13 inch baking dish.

2. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.

3. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.

4. Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.

5. Remove from oven, serve warm with butter or honey or plain.

Pumpkin Bread Loaf

Ingredients

Pumpkin pre dough:

150g pumpkin, peeled, steamed and pureed

30g bread flour

105ml water

Method

1. In a heatproof sauce pan, add in all the above ingredients, mix well until all is combined. Then start the fire and cook the mixture till it thickens, about a couple minutes. Let cool completely then store in container and chill in fridge for up to 8 hours before use.

Main Dough:

All of the above pre dough

450g bread flour

60g caster sugar

3/4 tsp salt

6g active dry yeast (1.5tsp)

170ml fresh milk (you can start with 150ml and add as per needed)

35g unsalted butter, room temperature

Method

1. In a heavy duty mixer, add in all the above ingredient except the butter and knead everything together to form a soft pilable dough. Continue to knead/mix till the dough is not sticky, then add in the butter. Knead well till it reaches elastic and window panel stage.

2. Let the dough proof in a well greased bowl for about 1.5hr to 2hrs or until it has doubled its size.

3. Punch out the air and divide the dough in 600g and 4x70g or approximation to the weight you have with the dough. Shape the 600g portion for a loaf while the 4x70g portions for buns.

4. Shape as desired, top with desired filling for buns and let proof for another 45mins. Preheat the oven to 180C while proofing.

Glaze the dough tops with egg wash and bake in the oven for 28-30 minutes for loaf while 14 minutes for buns.

5. Once done, remove from oven. Remove the loaf from the pan after 3 minutes and let cool completely before slicing.

Sweet Potato Bread

Ingredients

400g bread flour

220g purple sweet potato, peeled, sliced, steamed and mashed

60g caster sugar

1 large egg

1 tsp salt

1 tsp instant active yeast

60ml fresh whipping cream

100ml fresh milk (more or less depending on the moisture left in the mashed potato)

60g unsalted butter, room temperature

Method

1. Mix all ingredients except butter and raisins in a large mixing bowl to form a soft dough. Knead the dough till it is not sticky, about 20 minutes.

2. Add the unsalted butter in and continue to knead till the dough is shiny and elastic. To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.

3. Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes.

4. Punch out the air in the dough and divide it into 4 equal portions.

5. To make a large loaf, repeat with the other 3 dough portions and place in a 9" by 6" bread tin. Let proof for another 90 minutes or it rises to 90% of the tin.

4. Preheat oven to 180°C.

5. Brush loaf top with egg wash and bake in the oven for 35 to 40 minutes. If top browns too quickly, cover with foil and reduce heat to 170°C and bake till time is complete.

6. Remove from bread tin immediately when done and cool on rack completely before slicing.

Potato Bread

Ingredients

270g Bread flour

30g Plain flour

3g Bread improver

150g Mashed potato

20g Caster sugar

1 tsp Instant yeast

1/4tsp salt

150ml Milk

30g Butter

Decoration

Butter, cut into thin strips

Chili powder

Method

1. Dough: Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.

2. Add in butter & beat again until the dough is smooth.

3. Divide the dough into 8 portions. Roll dough out & shape them into oval.

5. Proof the dough for 1hr.

6. Use a knife to make a slit in the middle of the dough & put one strip of the butter on top.

7. Bake in a preheated oven at 180C for 15mins.

8. Sprinkle a dash of chili powder on top of the bread after out from oven.

Garlic and Rosemary Focaccia

Ingredients

• 1kg strong white bread flour, plus extra for dusting

• 625ml water, at room temperature

• 3 x 7g sachets dried yeast

• 2 tablespoons sugar

• sea salt and freshly ground black pepper

• olive oil

• 1 bulb garlic

• a few sprigs of rosemary

Method

1. Tip your flour onto a clean surface or into a large bowl. Make a well in the middle to hold all the other ingredients

2. Pour half the water into the well then tip in 3 sachets of yeast

3. Add 2 tablespoons of sugar and 1 tablespoon of sea salt to the well

4. Use a fork to gradually bring in the flour from the outside. Once you get a stodgy, porridge consistency in the well, add the rest of the water and gradually incorporate the flour to make a smooth dough

5. Make the dough into a flat round shape and pop into a floured bowl. Cover the bowl with a damp tea towel and leave to prove in a warm place for 1 hour, or until it has doubled in size

6. Knock the air out of your bread using your fist then lightly flour your surface and knead it again until smooth

7. Grease a baking tin (approximately 25cm by 30cm) well with olive oil and dust it lightly with flour. Roll or stretch the dough out until it’s the right size for the baking tin and put it in the tin

8. Break the garlic bulb apart, leaving the skins on, then squash each one with the back of a knife

9. Strip the leaves off your sprigs of rosemary

10. Drizzle the garlic cloves and rosemary leaves with a little olive oil, season with salt and pepper and mix and scrunch them together with your fingers

11. Scatter the garlic and rosemary over the dough then use your fingers to push the flavours in and make little dimples on the surface

12. Drizzle the dough with olive oil, cover with a tea towel then place the tray somewhere warm and leave for 1 hour, or until doubled in size. Sprinkle with a pinch of salt and pepper.

13. Preheat your oven to 220ºC/425ºF/gas 7

14. Bake in the hot oven for 20 to 25 minutes, or until golden with a crunchy surface. Remove from the oven, give it a tap and if it sounds hollow then it’s cooked