Bitspicy

10/06/2026

We haven’t eaten this in a while but it’s an easy way of having enchiladas but with all the effort done in advance! Layer up the filling (in this case beef) with tortillas, sour cream and cheese. Use the sauce to cook the meat - I might have used too much as it was a bit sloppy, but better than being dry! I used our Mexican blend and the recipe is online!

09/06/2026

A miserable day deserves a warming not-quite-curry dish! Here’s our favourite Sambhar blend made with spinach, potatoes and egg. A squeeze of lemon and you have a delicious dish which is perfect for an easy supper or side dish (egg optional, although we love an egg curry!). The blend can also be used for a green banana curry and a Mauritian lamb curry so why not give it a whirl?

27/05/2026

We haven’t cooked this in a while so made a couple of tweaks to our online recipe (produced below to make life easy for you!). The tedious bit is actually making the fish stock - peeling a load of prawns and boiling them up - and then it involves loads of those ingredients you will already have if you ever cook SEA food! Re the stock, you can buy fresh stock or even bouillon powder, but that’s a taste session for another day! Here’s the recipe:
serves 2 as a generous main meal or 4 as a starter

First make the laksa paste:
6-10 dried chillies, or to taste
2 stalks lemongrass, roughly chopped
thumb-sized piece galangal or ginger, chopped
1/2 tsp turmeric
1 tsp shrimp paste
1 large onion, roughly chopped
2 cloves garlic
2 tbsp wholenut peanut butter

Place everything in a blender to create a smooth paste. This can be kept for a few days in the fridge or even frozen.

Fish stock:
1 litre water
3 cloves garlic
shells from 1 kg large raw prawns

Bring everything to the boil and simmer for 20 minutes before straining. Discard the shells and keep the liquid.

2 tbsp oil
1 can coconut milk
1 bag bean sprouts
1 chicken breast, finely sliced (or see below)
The raw prawns from the stock
2 cakes medium egg noodles, pre-cooked
salt and pepper to taste
a handful of Vietnamese coriander (laksa leaf)
fresh chilli slices, soy sauce and lime juice to serve

Heat the oil in a large pan and gently fry the paste until fragrant.
Add the stock and coconut milk, bring to the boil and simmer for about 20 minutes.
Add the chicken, prawns and noodles, season and cook until ready.
Stir in the bean sprouts, scatter over the uncooked laksa leaf and serve in large bowls with lime juice, soy sauce and chillies.

01/05/2026

29/04/2026

We had a new recipe for our Burmese curry last night! We treated this as more of a Thai curry, with sliced chicken and red pepper, and coconut milk. 3tbsp sesame oil, 3tbsp soy sauce, a squeeze of lime to taste, 300ml ‘secret sauce’, 1 tin coconut milk, 1 red bell pepper, 600g chicken, 1 large onion. Fry the onion in the oil until soft, then add the secret sauce, coconut milk and soy sauce. Simmer for at least half an hour. Add the pepper and ten minutes later add the chicken. Cook until tender, then serve with a squeeze of lime and more soy sauce on the side. Lovely with plain rice!

23/04/2026

Singapore noodles! That dish that’s spicy even when it comes from a Chinese takeaway! The trick is in the curry powder - we used our hot Goan Red blend - but a few fresh chillies won’t go amiss either! We didn’t have any char Sui (normally we have some in the freezer for times like this) but we made up for it with extra prawns. Possibly could have done with more Chinese leaf, but we can add that for the leftovers! The recipe is for 4 so plenty for tomorrow lunch!
And don’t be out off by the length of the recipe: it’s all basic stuff and get it all chopped before you start cooking!

2 onions, roughly chopped
3-4 cloves garlic, crushed
4cm chunk ginger, finely chopped (use your judgement as to size!)
2 tbsp groundnut or vegetable oil
3 spring onions, sliced
2 eggs, beaten
1 large cooked chicken breast, shredded
200g shelled prawns
packet beansprouts (2 large handfuls)
120g barbequed pork (char siu), cut into small pieces
200g medium egg noodles
200g chinese leaf, finely shredded
2tbsp soy sauce
1tbsp fish sauce
1tbsp sweet chilli sauce
2 tsp brown sugar
1 tbsp Goan Red spice blend
3-4 small red or green chillies, chopped (optional)

RECIPE
Put the noodles in a large bowl and cover with boiling water. Leave until they can be separated with a fork (maybe 8 minutes), then drain.
Heat the oil in a large wok, then add the sauces, sugar and curry powder and stir until fragrant. Add the onion, garlic and ginger and fry for a couple of minutes.
Add the meat and prawns and stir through until heated.
Stir in the spring onions and cabbage.
Stir in the bean sprouts and noodles until well mixed and heated through.
Stir in the eggs, and serve once these are cooked - maybe a minute.

14/04/2026

This is such a delicious way of using our Keema Peas spice blend. No tinned tomatoes and no peas, just the lamb mince cooked over a low heat in our Secret Sauce and some water. I think actually prefer it to the original! Make sure you chop the potatoes nice and small and cook very slowly in the sauce for maximum flavour. Stir in some fresh coriander as you serve. Good for 4 people with some plain rice and a roti!

02/04/2026

Here’s the photo from last year’s , before the weather broke and it got cold and windy! Possibly wet too; I don’t remember! But as usual we had a cracking event with loads of familiar faces and a huge number of new ones. Events like this are great for us, as people are in Broadstairs for Easter from all over the place, and when they then come and buy online we wonder how they found us! We hope to see as many of you as possible, even though there’s a bus-replacement service for the trains for part of the time. Don’t you just love the people who make these decisions!! 🙄. Happy Easter!

26/02/2026

We haven’t eaten this Cambodian dish for a while, but pork and tofu are a winning combo! The sauce has the usual suspects (soy, fish and oyster), so you won’t be rushing out for unusual ingredients. Make sure you get the tofu nice and crispy. serves 4

500g minced pork
250g tofu, cut into 1.5cm cubes
2 packets or 600g beansprouts
1 red pepper, thinly sliced
finely chopped fresh chillies (optional)
4 spring onions, sliced on the diagonal
1 tbsp vegetable oil
3 tbsp soy sauce
2 tbsp each of oyster and fish sauce
4 cloves garlic, crushed
1 tsp salt
2 tsp sugar
100ml water

Mix the sauces with the salt, sugar and garlic.
Heat the oil in a wok and fry the pork and tofu together, breaking up the mince so that it doesn’t clump.
When the meat is cooked add the sauce and water and bring to the boil.
Once it is bubbling add the pepper and optional chillies and cook for a couple of minutes.
Add the beansprouts and stir in just before removing from the heat.
Scatter with the spring onions and serve with plain rice.