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The Singapore Esplanade has been lovingly nicknamed 'Durian' because of its resemblance to the spiky, pungent fruit.
More Facts
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If your toddler is suffering from a stomach ache, make a paste of asafoetida with warm water and apply around the navel for instant relief.
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| Ginger Chutney |
Added: 28th Nov, 2007 | Viewed 236 times |  |  |
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| This chutney is ready in a few minutes but needs to macerate for at least 2 days before you can use it. So make it a couple of days ahead in time. |
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| Ingredients |
| 100g ginger
juice of 2 lemons
4 cloves of garlic
1 tsp cumin powder
1 tsp sugar
salt to taste |
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| Method |
Peel, chop and grind the ginger to a fine paste. Add the garlic and grind some more. Remove to another bowl and add all the remaining ingredients, keeping the lemon juice for the last. Keep the chutney untouched for at least 48 hours to let the lemon juice work into the chutney. Serve it after two days , when it has turned a lovely pink. |
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