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Achar, also known as pickle, is a beloved condiment enjoyed in various cultures around the world, each with its unique twist on this delectable accompaniment that brings forth a burst of flavors, a tantalizing aroma, and a personal touch that sets it apart from its commercial counterparts.

The preservation process is where handmade achar truly shines. Marinated ingredients are packed into glass jars or ceramic containers and left to ferment for a period ranging from a few days to several weeks. During this time, the flavors meld and intensify, resulting in the unique taste that achar is known for. The natural fermentation process not only imparts distinct flavors but also extends the shelf life of the pickle.

Achar is a versatile condiment that can elevate a wide range of dishes. It adds a burst of flavor to rice, sandwiches, wraps, and even grilled meats. It serves as an excellent side dish, adding a tangy and spicy kick to a meal. In some cultures, achar is even used as a digestive aid due to its probiotic properties.

Handmade Achar

Handmade kimchi is more than just a condiment; it's a work of culinary art. Crafted with love and care, each batch of handmade kimchi tells a story and offers a unique flavor profile that cannot be replicated by mass-produced varieties. 

Whether you're a kimchi aficionado or new to this Korean delight, trying handmade kimchi is an experience that will tantalize your taste buds and leave you with a newfound appreciation for the art of fermentation.

Aside from its incredible taste, kimchi offers numerous health benefits. The fermentation process not only enhances the flavor but also produces probiotics that are beneficial for gut health. Kimchi is also rich in vitamins, minerals, and antioxidants, making it a nutritious addition to any meal.

Handmade Kimchi 

Hae Bee Hiam, also known as spicy dried shrimp sambal or sambal shrimp floss, is a beloved dish in Singaporean cuisine that packs a punch of flavor and heat. 

Hae Bee Hiam has its roots in Peranakan cuisine, a unique blend of Chinese, Malay, and Indonesian culinary traditions. The name "Hae Bee" refers to dried shrimp, while "Hiam" means spicy or pungent in the Malay language. This dish combines the umami of dried shrimp with the fiery heat of chili peppers, resulting in a savory and spicy condiment.

This fiery condiment is not only a culinary delight but also a symbol of Singapore's multicultural heritage. It reflects the blend of flavors and traditions that have shaped the city-state's cuisine over the centuries. Hae Bee Hiam is often prepared during special occasions and festivals, where it symbolizes prosperity and the celebration of diverse cultural influences.

It is incredibly versatile and can be incorporated into a wide range of dishes. It is often used as a topping for various foods, such as steamed buns, rice, or congee, where it adds a burst of umami and spice. It can also be used as a filling for pastries or a flavor enhancer for stir-fried vegetables and noodles.

Hey! Bee Hiam

Ngoh Hiang is a culinary gem that captures the essence of Peranakan cuisine. Its rich history, unique preparation method, and flavorful ingredients make it a beloved dish among locals and a delightful discovery for those exploring the vibrant culinary landscape of Southeast Asia. Whether enjoyed as a snack, appetizer, or part of a larger Peranakan feast, Ngoh Hiang continues to tantalize taste buds and celebrate the rich tapestry of Asian flavors.

Ngoh Hiang is celebrated for its diverse and savory ingredients. The core components typically include minced meat, often a combination of pork and prawns, which provide a rich and meaty base. These ingredients are seasoned with various spices and aromatics such as five-spice powder, garlic, shallots, and sometimes even water chestnuts for added crunch.

Ngoh Hiang

Abacus Seeds, also known as "Suan Pan Zi" or simply "Abacus Beads," are a unique and delectable dish that is deeply rooted in Hakka cuisine. 

Abacus Seeds get their intriguing name from their appearance. When prepared, they resemble the beads of an abacus, the traditional counting tool used by merchants and scholars in ancient China. This dish is believed to have originated in China's Guangdong and Fujian provinces, which have significant Hakka populations.

This dish combines humble ingredients to create a unique and flavorful masterpiece. Whether enjoyed in a traditional Hakka setting or at a contemporary dining table, Hakka Abacus Seeds are a testament to the rich and diverse tapestry of Chinese cuisine.

Abacus Seeds