Brother Thai | Cardiff

A range of dishes at Brother Thai restaurant

Starting out as a Thai street food vendor – and a very successful one at that – Brother Thai opened the doors of their first permanent restaurant in July 2021, and it’s been an instant hit with old and new fans alike ever since. Described as a Thai roti bar, the snappy menu includes their ... Read more »

Gujarati Surati Dal | Sweet & Spicy Dal with Chillies & Peanut

Gujarati Surati Dal

Cooked with jaggery, chilli, turmeric and peanuts, this sweet and spicy yellow pigeon pea dal is definitely more than the sum of its parts, the peanuts providing textural interest whilst the spices come together to create a layered mouthful of flavours. It’s soupy, tangy and full of flavour The recipe is from Maunika Gowardhan’s Thali cookbook, ... Read more »

Goan Prawn Balchao | Hot & Sour Prawn Pickle

Goan Prawn Balchao | Hot & Sour Prawn Pickle

Known in Goa as balchao, this spicy prawn pickle is great as part of a simple meal but also good on its own with bread or rice. You can make it with large king prawns, or little prawns, as you like. In Goa, it’s often made with sungta – crushed dried prawns. It has a ... Read more »

Nonya Chicken Curry Kapitan

Nonya Chicken Curry Kapitan from Sambal Shiok

Nonya Chicken Curry Kapitan is considered the king of Malaysian chicken curries, and on making and tasting it, we immediately understand why. The combination of spice paste ingredients (including ginger, onion, garlic, turmeric, lemongrass, chillies and shrimp paste) with those added during cooking (coconut milk, tamarind paste, dark brown sugar, makrut lime leaves and cinnamon) ... Read more »

Soy-Braised Egg Tofu and Pork Mince

Soy Braised Egg Tofu from Sambal Shiok

Egg tofu is a special kind of tofu made from soy milk and eggs – the eggs giving it the most wonderful wobbly texture. Think of a just-set savoury custard that’s meltingly ethereal light and silky smooth. Now imagine fat slices of egg tofu combined with pork mince braised in a rich, soy-based sauce. Comfort ... Read more »

Sambal Shiok: The Malaysian Cookbook by Mandy Yin

Sambal Shiok by Mandy Yin cookbook cover

I’ve been anticipating the publication of Mandy Yin’s Sambal Shiok cookbook for many months, and now the book’s in my hands, it doesn’t disappoint! As Yin explains, Malaysian food reflects the diversity of the Malaysian people and encompasses a glorious range of ingredients, flavours and techniques from the Malay, Chinese, Peranakan, South Indian and indigenous ... Read more »

Table-Top Barbeque Japanese & Korean Style

Table-top BBQ

We fell in love with yakiniku (also known in Japan as Korean barbeque) when visiting Japan, and have loved it ever since. This year, one of my Christmas gifts from Pete was a table-top Korean barbeque grill by Primst, and a big box of bamboo charcoal briquettes. We veered towards Japanese flavours for our first ... Read more »

Our 2021 Favourite Cookbooks

Sumac by Anas Atassi (book cover)

We’ve reviewed some fabulous cookbooks on Kavey Eats this year, much as we did last year. Here’s a rundown of the ones we loved, along with links to the recipes we’ve shared from each. (Contents) This Year’s Books Chinese Takeaway in 5 by Kwoklyn Wan | Serendip by Peter Kuruvita | Sumac by Anas Atassi ... Read more »