This chicken dish is a simple stir-fry dish where the pepper is dominant—the spicy, almost tongue-numbing pepper and the touch of sweet play beautifully with the chicken. The cashew nuts add a luxury feel to the otherwise common dish. This is a simple dish, but one that will disappear from the table quickly. You can serve it as a side with rice or Malay parathas, or wrap it in lettuce leaves for a fresher touch. Malaysia: Recipes from a Family Kitchen is an excellent cookbook

Long black pepper is an ancient spice, most commonly known as Indian long pepper or pippali. It is from the plant Piper longum, and is related to the common round black pepper. History tells us it was the primary pepper used by the Greeks and Roman, making its way from India over long and dangerous trade routes. It was exorbitantly priced because of this. The molecule that we taste as peppery is called piperine. This molecule seems sharper and stronger in long black pepper b

Indian broad beans are commonly found across India, and are a favourite. They are seen as huge piles at the market or at a vegetable grocer, and shoppers gather around to pick out the most tender beans. They are also called papdi in Gujarat, Bakla in Bengali, Avarakkai in Tamil, and Kadale kayi in Kannada. Vepudu is a specific cooking technique from Andhra Pradesh, similar to Asian stir-fry. But it differs in that water is usually added to the wok to blanch the vegetables. Th