In the second feature in this ckbk series (following on from the inaugural Introduction to Pastry), Cat Black offers an overview of the culinary uses of this vital grain - “Rice 101”, if you will…
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ckbk co-founder Nadia Arumugam launches the first in our two-part series on the cuisines of Southeast Asia. Malaysia-born Nadia, who has lived in three countries and traveled widely in many more, couldn’t be a better guide to the region. She evokes the fragrant memories of her mother’s cooking and recalls the aromas, sounds and signature dishes of Malaysia’s capital, before taking us off to Singapore and Indonesia, then to South Africa’s Cape Malay cuisine.
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