The origins of Flavor Explosions.  I re-created this recipe based on the memory of smell (oui, Rémy!) of the aroma in my late grandmother’s house as she roasted curry powder. My grandmother roasted curry powder in a wok 1-yard in diameter, over a charcoal stove, and had all of us – her grandkids – tightly packed the spice mix into recycled glass ketchup bottles which she then sells. Unfortunately, none of us documented her recipe so I created this concoction based on what I remembered from those hot afternoons in Malaysia 30+ years ago! And dedicate it to the memory of my grandmother.
Malaysian curry powder reflects the blend of South Indian, Sri Lankan and Peranakan flavors.

Chef’s tip: Store in a air-tight glass jar in a cool place for up to six months.

Ingredients:

6 Tablespoons whole coriander
2 Tablespoons whole cumin
2 Tablespoons whole fennel
3 Tablespoons whole fenugreek
2 Tablespoons whole black pepper
1 3-inch stick cinnamon
2 Tablespoons rice
1 teaspoon cardamom seeds
1 teaspoon cayenne
5 whole dried red peppers, stems and seeds removed
4 cloves
1 star anise
5 tablespoon ground tumeric

Directions:
1. Over medium heat, dry-fry all whole spices (everything but the tumeric) in a wok or a skillet for about 5 minutes or until fragrant. Stir/ toss constantly to make sure the spices don’t burn.
2. Let cool slightly, transfer to a spice grinder and grind until it becomes a fine powder.
3. Mix in tumeric and bottle the curry powder.

Makes: 1 cup.

Tags: curry, Malaysian, Spices, vegan, Vegetarian.

On the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It’s not what one would typically think of as Chinese foods. The Uyghurs also serve most of their dishes with a chewy flatbread that reminds me of bagel just holeless.

This Xinjiang Lamb Mini Pita Pockets dish takes its inspiration from the flatbread and the grilled leg of lamb that you find in many Xinjiang restaurants.

I think Marco Polo would approve.

Chef’s tip: If you are buying whole lamb loins, freeze it for 20 minutes before cutting. It will help you make really thin slices.

Ingredients:

½ lb of lamb loin (or pre-sliced shabu-shabu lamb)
3 cloves garlic, finely minced
1 tablespoons ground cumin
1 tablespoon dried mint
1½ teaspoons ground fennel
1 teaspoons Hungarian paprika
½ teaspoon cayenne/chile powder, less depending on preference, optional
½ teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons canola oil
½ cup watercress, daikon sprouts or any peppery micro greens
4 mini pitas

Preparing the lamb:
1. Slice the lamb as thin as possible (alternatively buy the pre-sliced shabu-shabu lamb meat).
2. Mix all the dried spices, salt and pepper together in a small bowl.
3. Marinate lamb with the garlic and spices, for at least 20 minutes, preferably overnight.
4. Cooking the lamb: Add ½ tablespoon of oil in wok or a cast iron pan over high heat till very hot, almost smoking. Sear the marinated meat in 2 batches, about 3 minutes or until meat is nicely brown and caramelized. Repeat with more oil for remaining meat.
Assembling the pockets:
5.  Cut pitas into 2. Stuff pita with 2 tablespoons of spiced lamb and some micro greens.

Serves: 4

Tags: Chinese, finger food, sandwich, Spices, Xinjiang.

Spiced sweetened milk tea. Every Indian family has their own recipe to make chai, but the most important base spice is cardamon. And you just don’t throw in some cardamoms; you have to tear the pods apart lovingly with your hands. My friend, Monis Rahman, taught me that. Somehow, working the cardamoms with your hands, brings out all the essential oils in the spice….or so he says. The sweet fragrance of cardamon mixed with other spices such as fennel, cloves and cinnamon gives the tea a heady aroma. The tea is simmered slowly to extract its full strength.

Goes really well with curries and hot foods. The tea is addictive! You won’t stop at just one cup.

Ingredients

Some cheesecloth and kitchen twine
15 cardamon pods
1 star anise
5 pieces cloves
2 tablespoons fennel seed
2 sticks cinnamon
7 1/2 cups water
10 teabags Orange Pekoe tea (Lipton, PGs, Tetleys or any other British brand teas)
3 cups evaporated milk
8 tablespoons sugar

Directions:
1. Place spices (except for cinnamon sticks) in a cheesecloth or a teaball and bundle tightly together with kitchen twine.
2. In a large pot, add water, teabag, spice bag and cinnamon sticks and bring to a gentle boil. When it boils simmer under a slow fire for about 20 minutes.
3. Remove spice bag, teabags and cinnamon sticks.
4. Mix in milk and sugar. Bring back to a boil.
5. Sieve into a teapot before serving
Serves: 10

Tags: Cinnamon, Cumin, drinks, Fennel, Indian, Spices, Star anise, tea, Vegetarian.