The Benefits Of Using A Mortar & Pestle

If you're serious about flavour, there’s one simple, ancient kitchen tool you need in your arsenal: the mortar and pestle. It might look old-school, but when it comes to unlocking intense aromas, building pastes, and creating authentic textures, nothing compares. Whether you’re crafting a punchy Thai curry paste or just bruising herbs to rub over roast chicken, the mortar and pestle is your secret weapon.

At Otao Kitchen, we teach with tools that make food taste better — and this is one of them. Here's why.

How to Balance Flavour Like a Chef (Without Culinary School!)

Every Asian dish is so dynamic in flavour. A Thai curry has sweetness from coconut milk and palm sugar, savouriness from fish sauce, spicy and earthy notes from herbs in the curry paste, and sour from the finish of lime juice. All these different flavours combine to achieve a delicious balance on our taste buds.

If a flavour balances another flavour, it means it counteracts it to achieve an even, harmonious taste. For example, spice balances sweet and sweet balances spice. It’s why Mexican hot chocolate is finished with a pinch of cayenne pepper, the spice works with the sweet to produce a more dynamic flavour. Flavours can also enhance each other. This is why there are sea salt caramels or salt chocolate chip cookies. That light addition of saltiness actually amplifies the sweetness of those caramels and cookies.

These are the simple rules dictating how each element will affect overall flavours:

Best Meat Cuts for Slow Cooking: Make Every Bite Tender and Delicious

Slow cooking is one of the most rewarding and economical ways to turn humble cuts of meat into rich, comforting meals. Whether you’re making a winter stew, a hearty braise, or a fragrant curry, cooking “low and slow” transforms tougher cuts into melt-in-your-mouth masterpieces.

In this guide, we explore the best meat cuts for slow cooking, how to prepare them, and expert tips on braising and roasting. Plus, learn why these overlooked cuts are actually the most flavourful!

Slow cooking is an economical way to turn a basic cut of meat or poultry into something memorable and delicious! By following the principle of ‘low and slow’, you can create meltingly tender curries, braises, stews, roasts and soups. Cooking the right cuts of meat at low temperature for an extended period of time can be the key to turning something good into something great.

The Food of Indonesia: A Rich Tapestry of Flavour, Culture and Spice

Indonesia is a vast archipelago of over 17,000 islands, and its cuisine is just as diverse as its geography and people. With influences from India, the Middle East, China, Polynesia and Melanesia, Indonesian food is a rich and vibrant fusion of cultures and flavours. It is bold, aromatic, and deeply satisfying—a culinary experience like no other.

At Otao Kitchen, our Indonesian Cooking Classes are designed to take you on a journey through this spice-laden, flavour-packed cuisine—whether you're preparing spicy sambal, smoky satay, or fragrant rice dishes. But first, let’s explore the delicious world of Indonesian food.

How to Use a Pressure Cooker Safely and Effectively

Pressure cookers have transformed home cooking—delivering flavour-packed, tender meals in a fraction of the time traditional methods take. Whether you're preparing lentils, chickpeas, starchy vegetables, or even slow-cooked stews, a pressure cooker can be your best friend in the kitchen.

Here’s everything you need to know about pressure cooking: how it works, safety tips, cooking techniques, and cleaning advice.

One popular spice mix is garam masala, a powdered blend that typically has five or more dried spices. These can include cardamom, black pepper, coriander, cumin, cinnamon, nutmeg and clove. Each culinary region (even household) has a distinctive garam masala blend and individual chefs will also have their own. This spice blend has so many uses.

Chaat Masala is used in cooking and sprinkled on top of Indian snacks for a real flavour kick!

Making Flatbread On Your Stovetop: A Taste of India in Your Kitchen

Flatbreads are among the simplest and most versatile breads you can make at home. Nearly every culture has its own version—from Mexican tortillas to Middle Eastern pita—but in this post, we’re diving into the Indian subcontinent’s four most loved flatbreads: chapati, naan, roti, and paratha.

Whether you’re cooking a curry, soup, or simply want to wrap up some grilled vegetables, these flatbreads make the perfect sidekick—and best of all, you can make them easily right on your stovetop.

The Sattvic Diet: Pure Nourishment for Mind, Body & Spirit

Rooted in the ancient Indian system of Ayurveda, the Sattvic diet offers a powerful, holistic approach to food, health and consciousness. In a fast-paced world driven by convenience and heavily processed meals, the Sattvic lifestyle is a refreshing return to natural, mindful nourishment.

At Otao Kitchen, we love exploring global food philosophies that celebrate fresh, seasonal produce and conscious cooking. Whether you're a wellness seeker, yoga practitioner, or just curious about healthier living, this guide to the Sattvic diet will inspire you to transform the way you cook, eat, and feel.

Asian Noodles: Your Ultimate Guide to Types, Storage, and Cooking Tips

When it comes to Asian cuisine, noodles are an essential component—versatile, comforting, and deeply rooted in cultural traditions. But did you know the word “noodle” is a Western creation? In Chinese, they’re called miàn (or mein in Cantonese), which refers not to their shape, but the fact they’re made by mixing flour with water. That means dumplings and tortellini are technically miàn too!

The Malaysian word “mee” is also derived from this Chinese root. With so many noodle varieties across Asia, finding the right one can be confusing. But don’t worry—we’ve put together this essential guide to help you choose, store, and cook the perfect noodles for your next dish.