Shu is a cookery writer and author of Chicken and Rice, a cookbook bringing together seasonal British produce with Southeast Asian flavours. In Singapore/ Malaysia, where She is from, curries and a whole host of dishes begin with a fresh aromatic spice paste, called rempah. Her spice pastes are carefully developed from and inspired by time-tested family recipes – with taste first in mind. They contain no nasty preservatives, because she wants them to be as good as you would make them yourself. More great news: These recipes are traditionally free from dairy and gluten, and they've also made sure that they’re friendly for vegans.Spice pastes and vibrant curries - so you can choose to try Rempapa with seasonal vegetables fresh from the farmers; or in the comforts of your own home, with your latest farmers' market loot. Dishes:Peranakan turmeric and lemongrass curryBalinese spiced tamarind curryPenang kaffir lime and white pepper curryAll served with local, seasonal vegetables, herbs, pickles, and rice salad.
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