Kanjee, also spelt as kanji or conjee, is basic rice gruel. Indian households and our grandmothers believe in its tremendous health...

The basis for most Indonesian cuisine flavours comes from kecap manis . It is a thick, sweetened soy sauce with a tremendous "umami" feel...

One of my favourite ways to eat pumpkin is to roast it in the oven. This caramelises the sugars in the pumpkin, making it sweeter and...