.jpeg)
School Holidays Cooking Program - Workshop 6
Workshop 6: Global Flavours (Thursday) Niçoise Salad & Lamb Kofta with Pilaf Rice & Tomato Salad Preparation time: 30 minutes Cooking...
Continue Reading β
African Class with Evette
Publish on: 17 September, 2025 | In:m | Author by: Phillip Moon
πBeef Suya
(West African Spiced
Street food, originated from the
Hausa people in Northern Nigeria)
2 servings
Ingredients
β200g beef (BBQ steak or top side
steak, already sliced)
β½ tablespoon sunflower oil
βSuya spice
Suya Spice Mix
β1 tablespoon ground peanuts (or
peanut butter)
β1=2 teaspoon of suya spice
β¼ tablespoon smoked paprika
β1 teaspoon blended onions
β¼ teaspoon onion powder
β½ teaspoon tomato paste (Tamek
brand recommended)
βA pinch of black pepper (optional)
β1 teaspoon crushed Star seasoning
cube
βA pinch of salt
β2 tbsp sunflower oil
β2 tbsp of water
Instructions
1. Prepare the Beef:
βPat the sliced beef dry with
paper towels.
2. Make the Suya Spice Mix:
βIn a bowl, combine all spice
mix ingredients until well
blended with oil and water.
3. Marinate the Beef:
βLightly coat beef slices with
your suya spice mix
generously all over the beef.
βLet marinate for at 30
minutes (or overnight for
best flavor).
4. Skewer & Grill:
βThread marinated beef onto
skewers or place on a grill
tray.
βGrill over medium-high heat
for 4–6 minutes per side until
charred and cooked through.
βIf using an oven: Preheat to
180–200°C and bake for
15–20 minutes, flipping
halfway through.
5. Serve:
βSprinkle extra suya spice on
top.
βServe with diced fresh
tomatoes, cucumber, and
sliced onions.
π₯Liberian Fried Okra Stew
serve for 2
Fried okra is not specifically tied to one particular region of Liberia. Okra is a common vegetable
in Liberia, and while it's often used in soups, it can also be fried.
Ready in 30 minutes
Ingredients
β200=250 g okra (sliced)
β80-100g tomatoes (crushed, juice removed)
β1 small red onion (or ½ large one, diced)
β¼ yellow capsicum (diced)
β¼ green capsicum (diced)
β¼ bulb garlic diced
β½ tbsp tomato paste (Tamek brand)
β½ tbsp finely chopped habanero (adjust to taste)
ββ tsp paprika
βA pinch of black pepper (about ¼ tsp)
βA pinch of salt (to taste)
β¼ tsp curry powder
β½ Maggi cube (shrimp preferred)
β½ tsp Vegeta
β2 Bayleaf
β¼ to β cup sunflower oil
β2 fried salmon pieces (or more depending on size)
Instructions
1. Prep Ingredients:
Slice okra into medium-thin rounds. Crush tomatoes and remove excess juice. Dice onion,
capsicums, and garlic. tomato paste, habanero add all ingredients to a bowl and set aside.
2. Cook Vegetables:
Heat oil in a pot over medium high heat. Add okra, tomatoes, onions, capsicums, diced
garlic, and habanero. Fry for 10–12 minutes until okra is no longer slimy.3. Season the Dish:
Add paprika, black pepper, salt, Maggi cube, Vegeta, and curry powder Bayleaf, Stir well for
3–5 minutes.
4. Add Salmon:
Gently place the fried salmon in the pot and scoop the okra mix on top. Simmer on low
heat for 5–8 minutes.
5. Ready to Serve:
Serve hot with rice.
πSalmon Prep (Serves 2)
Ready in 35 minutes
Ingredients
β2× 100=150g each salmon fillets
(skin-on preferred)
β½ tsp garlic powder
β½ tsp onion powder
β½ tsp Vegeta (or seasoning powder)
β¼ tsp black pepper
β½ tsp paprika
β2 tbsp oil (for marinating)
β½ cup oil (for frying)*
You can reduce frying oil depending on pan
size—just enough to shallow fry.
Instructions
1. Season:
Place the salmon in a bowl. Add garlic
powder, onion powder, Vegeta, black
pepper, paprika, and 2 tbsp oil. Rub
the seasoning evenly onto both fillets.
2. Marinate:
Let the salmon rest for at least
15=20 minutes to absorb flavor.
3. Pan-Fry:
Heat a pan over medium heat. Add
oil. Place the salmon skin-side down
(if skin-on). Fry each side for 5–6
minutes until golden and cooked
through.
4. Set Aside:
Drain excess oil and set the salmon
aside for use in another dish or to
serve directly.
πLiberian Rice Bread recipe serving for 2
This recipe, is enjoyed as a snack, dessert, or breakfast , especially in cities like Monrovia,
Liberia capital city.π±π·
Liberia’s connection with African Americans especially freed Black people who settled
there in the 1800s also shaped this recipe.
Rice flour gives it that nice chew, and coconut milk, nutmeg, and vanilla bring out
rich, local flavors. It’s a tasty mix of Liberian ingredients with a twist from the African
diaspora, like Afro-Caribbean and Southern U.S. banana breads.
Liberian Rice Bread (Small Batch)
A classic Liberian dessert sweet, moist, and naturally gluten-free!
Ingredients
ββ cup ripe banana (mashed)
β½ cup rice flour
β3 tbsp sugar
β2 tbsp melted butter
ββ tsp baking soda
ββ tsp nutmeg
ββ tsp vanilla extract
ββ cup coconut milk
β1 small egg
Instructions
1. Preheat oven to 350°F (180°C) and
lightly grease a small baking dish or
loaf pan.
2. Mix all ingredients in a bowl until
well combined and smooth.
3. Pour batter into the pan and bake for
45–50 minutes, or until golden
brown and a toothpick inserted
comes out clean.
4. Cool & Serve – slice and enjoy warm
or at room temperature.
πPLANTAIN SPECIAL
β±οΈ Ready in 40 minutes π½οΈ Serves
This dish is my own creation, a delicious blend of Africa’s love for sweet, ripe plantains
and savory, flavorful meat. I brought them together with vibrant capsicum and a rich,
saucy stew to create something truly beautiful and satisfying. Every bite tells a
story of color, culture, and comfort.
1, Ingredients
For the Beef Marinade:
β200g beef gravy (cut into bite-sized
pieces)
β2 tbsp oil
β½ tsp Vegeta
β¼ tsp salt
β¼ tsp black pepper
β½ tsp curry powder
β½ tsp paprika
β¼ medium onion, chopped
β½ tsp chopped garlic
For Boiling the Beef:
βMarinated beef
β½ cup water
βCook for 30–40 minutes on medium
heat, then fry until medium brown
and put to the side for later.
2, Blended Stew Base ingredients + Plantain
β2× times, ripe, planting, ready for
cooking cute into bite-sized
β2 fresh tomatoes (seeds removed)
β½ red bell pepper
β½ Green bell pepper
β½–1 habanero chili (optional, adjust to
taste)
β2 clove garlic
β½ medium red onion
β½ inch ginger
β1 tbsp Tamek tomato paste
β2–3 tbsp vegetable oil
β½ shrimp Maggi cube
β½ tsp Vegeta
β¼ tsp salt
β1 bay leaf
ββ tsp curry powder.
3, Fresh Capsicum & Onion Mix
Step 1: Take ¼ of a red capsicum, cut it into quarters.
Step 2: Take ¼ of a yellow capsicum, cut it
into quarters.
Step 3: Take ¼ of a green capsicum, cut it into quarters.
Step 4: Take ½ of a red onion, cut it into
quarters.
Step 5: Combine all capsicum and onion
pieces in a bowl. Ready to add fresh towards
the end
4, Preparation instructions
1. Roughly Blend all fresh ingredients
together for the stew base.
2. Heat oil in a pan on medium heat
until hot.
3. Fry tomato paste for 2-5 minutes.
4. Add the blended mixture and bay
leaf. Cook for 10 minutes, then add
seasonings and simmer for another
10 minutes.
5. Add the fried beef and stir to coat
well in the sauce.
6. Deep fry plantains until golden
brown, then stir into the stew.
7. Add Fresh Capsicum & Onion Mix
8. cook for 2-5 more minutes.
9. Garnish with spring onions and
serve.
African Class with Evette
Ingredients
Directions
m
School Holidays Cooking Program - Workshop 5
Workshop 5: Stir-Fry & Knife Skills (Wednesday) Gα»i Cuα»n (Vietnamese Fresh Spring Rolls) & Beef Stir-Fry with Jasmine Rice Preparation time: 30 minutes...
Continue Reading β
School Holidays Cooking Program - Workshop 4
Workshop 4: Frying Techniques (Tuesday) Chicken Schnitzel with Potato Wedges & Cabbage Slaw Preparation time: 25 minutes Cooking time: 30 minutes Serves: 2...
Continue Reading β
Quick and Tasty | Vietnamese
π₯CΖ‘m TαΊ₯m - Broken Rice with Pork & Pickled Vegetables Traditionally a breakfast dish, com tam has become hugely popular throughout Vietnam and abroad. ‘Tam’ refers to the...
Continue Reading β
Flavours of Latin America (II)
CHICKEN EMPANADAS Chicken empanadas are popular across Latin America, with each country offering its own variation. These baked empanadas are filled with a savoury chicken sofrito...
Continue Reading β
School Holidays Cooking Program - Workshop 3
Workshop 3: Stocks & Simmering (Thursday) ENTREE - Fried or Steamed Wontons (2 pax) INGREDIENTS METHOD 12 Wonton wrappers 60g chicken or...
Continue Reading β
School Holidays Cooking Program - Workshop 2
Workshop 2: Pan Cooking (Wednesday) ENTREE - Pan Frittata (Zucchini, Spinach, Ham, Cheese) (2 pax) I NGREDIENTS METHOD 3 large eggs 1 tbsp milk...
Continue Reading β
School Holidays Cooking Program - Workshop 1
Workshop 1: Kitchen Foundations (Tuesday) ENTREE - Vietnamese Corn Chicken Soup (2 pax) INGREDIENTS METHOD 120g...
Continue Reading β
Latin Desserts Recipes
TRES LECHES (Serves 2) Ingredients Sponge 1 large egg (60g) 30g sugar 30g flour Tres Leches Mix 100g condensed milk 100ml...
Continue Reading β
Brendan Pang - Asian Comfort
Brendan Pang – ASIAN COMFORTS Brendan Pang is an Australian cook, author and content creator renowned for his vibrant, flavour-rich dishes that draw deeply from his Chinese-Mauritian...
Continue Reading β
An Immersive Night of Torres Strait Island Flavours with Nornie Bero
WARRIGAL CREAMY PIPI’S INGREDIENTS 500g kg Pipi 3 garlic cloves crushed ¼ cup warrigal puree ½ tsp...
Continue Reading β
Middle Eastern/ Lebanese Masterclass
Menu Pita Bread - Khubz Toum - Tahini-Garlic Sauce Hummous - Chickpea and Tahini Dip Lamb Kuwarma - Spiced Lamb with Hummous Batinjan Bil Toum - Roast Eggplant with...
Continue Reading β
Malaysian Cooking Masterclass
Malaysian Cooking Class Menu Rempah (Spiced Paste) Sambal (Chilli and Tamarind Condiment) Laksa Soup (Coconut Curry Soup with Noodles) Ayam Goreng (Malaysian Fried Chicken) Nasi Lemak...
Continue Reading β
Torres Strait Island Flavours by Nornie Bero
Menu π₯ Warrigal Greens Verde with Yam Chips π Native Spice Fish Balls with Macadamia Labneh π Coconut Keens Curry Chicken π Crocodile Schnitzel with Slaw π₯...
Continue Reading β
Quick & Tasty Wednesdays | Chinese
π£ Huoguo- Chinese Hotpot Serves: 2 Prep Time: 20 minutes Active time: 20 minutes INGREDIENTS (Chicken Meatballs) 150g chicken mince ...
Continue Reading β
Amazing Race Chinese Dumplings
π₯£ Miso Shiru- Miso Soup Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...
Continue Reading β
Chinese-Mauritian Street Food with Brendan Pang
© Brendan Pang 2024 Confidential Information π₯ Grandmere’s Pork and Prawn Wontons - 2 Ways Serves: 2 Total Time: 1 hour Active...
Continue Reading β
Social Cooking Party | Dumplings
π₯£ Miso Shiru- Miso Soup Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...
Continue Reading β
Social Cooking Party | Spanish
π₯ Jamon, manchego pintxo- Ham and cheese toast Pinxtos are a specialty of Basque country. Little slices of bread are topped with a variety of different toppings. Try to buy a...
Continue Reading β
Social Cooking Party | Mexican
π₯ Tortilla de Maiz- Corn There is nothing quite like making fresh corn tortillas. It’s surprisingly easy as long as you have the right tools. A tortilla press is...
Continue Reading β
Quick &Tasty Wednesdays | Vietnamese
π₯CΖ‘m TαΊ₯m - Broken Rice with Pork & Pickled Vegetables Traditionally a breakfast dish, com tam has become hugely popular throughout Vietnam and abroad. ‘Tam’ refers to the...
Continue Reading β
Quick & Tasty Wednesdays | Thai
πPad Thai - Stir-Fried Rice Noodles Pad Thai is the national dish of Thailand and is a beloved street food snack. A combination of tangy tamarind, sweet palm sugar, and fish sauce give...
Continue Reading β
Social Cooking Party | Korean
Social Cooking Party Korean π Yangnyeom - KFC Korean Fried Chicken π²Bulgogi - Simmered Beef Slices πΆBanchan- Assorted Pickles and Kimchis ...
Continue Reading β
Taste of Vietnamese Cooking
Taste of Vietnamese Cooking Goi Ga- Vietnamese Chicken Salad ChαΊ£ Giò -Spring Rolls Phα» Gà - Rice Noodles+ Aromatic Chicken Stock NΖ°α»c ChαΊ₯m - Fish Sauce Dressing...
Continue Reading β
Flavours of Latin America (I)
Flavours of Latin America π₯ Adobo/ Sofrito Sofrito is a flavourful base that is a foundation for so many Latin American dishes. It’s best cooked low, and slow. Known...
Continue Reading β
Chinese Steam Boat Master Class
Chinese Steam Boat Master Class Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!...
Continue Reading β
Norman Musa Malaysian Cooking Master Class
Malaysian Cooking Master Class Date & Sessions: Sunday, 26 March 2023 MENU PAPAYA & MANGO SALAD Thai style salad with...
Continue Reading β
High Tea Menu 1
High Tea Menu 1 π₯ͺ Tea Sandwiches Afternoon tea sandwich tips: Getting ahead of the game with your sweet selection is a good idea, but don't assemble your sandwiches too...
Continue Reading β
Sri Lankan Cooking Master Class
Sri Lankan Cooking Master Class π Roasted Curry Powder Makes: 180g INGREDIENTS 45g coriander seeds 30g fennel seeds 30g white...
Continue Reading β
Social Cooking Party- Vietnamese
Social Cooking Party- Vietnamese π NΖ°α»c ChαΊ₯m - Fish Sauce Dressing This sweet, savoury and sour dressing is an absolutely essential part...
Continue Reading β
Social Cooking Class- Thai
Social Cooking Class- Thai πΆ Phrik Nam Plaa - Fish Sauce Dressing This fish sauce dressing is a staple of Thai cuisine. It can be used as a salad dressing,...
Continue Reading β
Social Cooking Party- Japanese
Social Cooking Party- Japanese π Dashi Stock - Bonito and Kelp Stock Dashi stock is a fundamental component of Japanese cuisine. It has a light,...
Continue Reading β
Social Cooking Class- Chinese
Social Cooking Class- Chinese π₯Pai Huang Gua- Sichuan Pickled Cucumbers These Sichuan style cucumbers have a lot of depth and flavour from the combination of...
Continue Reading β
Social Cooking Class - Japanese
Social Cooking Class - Japanese π Dashi Stock - Bonito and Kelp Stock Dashi stock is a fundamental component of Japanese cuisine. It has a...
Continue Reading β
Parents and Kids Cooking Class - Japanese
Parents and Kids Cooking Class - Japanese π£Makizushi- Sushi Rolls These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A...
Continue Reading β
Parents and Kids Cooking Class - Thai
Thai Parents and Kids Cooking Class πKaeng Kari Kai - Yellow Chicken Curry This curry paste is an integral part of Thai cuisine. It is used as a flavourful...
Continue Reading β
Parents and Kids Cooking Class - Chinese
Parents and Kids Cooking Class - Chinese π Hokkien Mee- Stir Fried Noodles with Bok Choy Serves 2 Total time: 30 minutes ...
Continue Reading β
Taste of Italian Cooking
ITALIAN COOKING Cotoletta Milanese - Chicken Cutlet Salsa di Pomodoro (Simple Tomato Sauce) Parpadelle al Ouovo (Egg Pasta) Tiramisu (‘Pick me...
Continue Reading β
Moon Cake Making Class
Moon Cake Making Class With the Mid-Autumn Festival fast approaching, it's time to start making preparations! This year, why not take your celebrations to the next...
Continue Reading β
Taste of Japanese Cooking
JAPANESE COOKING Okonomiyaki- Savoury Pancake Makizushi - Sushi Rolls- aka shiso, cucumber, salmon or kingfish Miso Shiru- Miso soup π£Makizushi- Sushi Rolls These...
Continue Reading β
Taste of Thai Cooking
Thai Cooking Kaeng- Thai curry paste Nam Tok- 'waterfall' beef salad Kaeng Khiao Wan-Thai green curry π Kaeng Kari Kai - Yellow Chicken...
Continue Reading β
Parents and Kids Cooking Class - Vietnamese
Parents and Kids Cooking Class - Vietnamese π NΖ°α»c ChαΊ₯m - Fish Sauce Dressing This sweet, savoury and sour dressing is an absolutely essential...
Continue Reading β
Taste of Chinese Cooking
Chinese Cooking Hun Tun Tang- Wonton Soup Hokkien Mee- Stir-Fried Noodles with Bok Choy Gong Bao Jiding- Kung Pao Chicken π₯ Shanghai Hun Tun Shanghai...
Continue Reading β
Greek Cooking Master Class
The Menu Handmade Pita Bread Papoutsakia- Stuffed Eggplant with Lamb and Cheese Lamb and Chicken Souvlaki Tzatziki- Herbal Cucumber Yoghurt Kolokithoke Keftedes-...
Continue Reading β
Japanese Cooking Master Class 1
Menu 1 | Jan Mar May Jul Sep Nov Makizushi- Sushi Rolls with Seasonal Fish and Vegetables Miso Shiru - Seasonal Miso Soup Seasonal Tempura - Mixed, Fried Vegetables,...
Continue Reading β
Pizza Making Party
Pizza Making Party π Neapolitan Pizza Dough In Italy, Neapolitan pizza is a protected cultural heritage item. For a pizza to be considered authentic, it should conform to a...
Continue Reading β
Street Food of Asia Japanese
STREET FOOD JAPAN Apr, Aug, Dec *all menus are subject to seasonal change Inarizushi- Tofu Pockets with Salmon Okonomiyaki- Savoury Bacon and Cabbage Pancake Enoki-Niku Maki- Beef...
Continue Reading β
Street Food of Asia Chinese
STREET FOOD CHINA Mar, Jul, Nov *all menus are subject to seasonal change Chonqing - Fried Chicken with Sichaun Chillis Pai Huang Gua- Sichaun Pickled Cucumbers Hun Tun...
Continue Reading β
Street Food of Asia Thai
STREET FOOD THAILAND Jan, May, Sep *all menus are subject to seasonal change Gai Tod Nam Pla- Fried Chicken Pad Thai- Stir-Fried Noodles Nam Tok Sen-...
Continue Reading β
Street Food of Asia Vietnamese
STREET FOOD VIETNAM Feb, Jun, Oct *all menus are subject to seasonal change Bun Bo Lá lα»t- Beef Wrapped in Betel Leaves with Rice Noodles NΖ°α»c ChαΊ₯m- Fish Sauce Dressing...
Continue Reading β
Cooking with Australian Ingredients Masterclass
Cooking with Australian Ingredients Master Class Damper ‘Flatbread’ with Mountain Pepper Bush Pesto and Goat's Cheese Dip Smoked Kangaroo Tenderloin or Lamb Racks with Taro...
Continue Reading β
Vegan Cooking Master Class Indian
INDIAN COOKING Apr Aug Dec Aloo Bajji Pakora | Potato Fritters Oralu Chitranna | Kerala Festival Rice Malai Kofta- Cashew and Tomato Curry with Potatao and Tofu Balls Kurma | Mixed...
Continue Reading β
Vegan Cooking Master Class Korean
KOREAN COOKING Feb Jun-Oct Oi-Baek-Kimchi- White Cucumber Kimchi Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables Yachae Twigim- Mixed Fried Vegetables Gimbap- Vegan...
Continue Reading β
Vegan Cooking Master Class Japanese
πYaki Ganmodoki- Fried Tofu Cakes π Chirashi Sushi- Colourful Sushi Rice π Tantan Ramen - Chilli Oil and Sesame Noodles with Ground Pork π Tantan Ramen...
Continue Reading β
Vegan Cooking Master Class Vietnamese
Vegan Cooking Master Class Vietnamese VIETNAMESE COOKING Mar Jul Nov Nuoc Cham- Sweet and Sour Dipping Sauce Banh It Tran- Steamed Rice and Mungbean Dumplings Goi...
Continue Reading β
Italian Cooking Master Class
Italian Cooking Master Class Melanzane Alla Involtini Parmigiana - Eggplant and Ricotta Cooked with Tomato Sauce Pappardelle - Fresh Egg Pasta Ragu Al Genovese -Stewed Beef Chuck Pork...
Continue Reading β
Mexican Cooking Master Class
Mexican Cooking Master Class Tacos de Guisado- Stewed Beef Tortillas- Corn Flatbread Salsa Rojo + Salsa Verde Roasted Tomato and Tomatillo Sauces Ceviche con Tostadas -Lightly Cured Seasonal...
Continue Reading β
Chinese Cooking Master Class
Chinese Cooking Master Class ALL MENUS SUBJECT TO SEASONAL CHANGE Chao Shou- Sichaun Wontons Chilli and Sesame Oil Sauce Yuxiang Qiezi- Sichaun Eggplant Mapo Tofu - Tofu with...
Continue Reading β
Dumpling Party
Dumpling Party Jiaozi Dumpling Dough GF Dumpling Dough Pork, chicken or vegetarian fillings Dumpling Dipping Sauces Miso Soup π₯ Jiaozi Dumpling Dough These are...
Continue Reading β
Thai Cooking Master Class
Thai Cooking Master Class Phrik Nam Plaa- Fish Sauce Dressing Kaeng Khiao Wan - Green Curry Paste or Kaeng Phet- Red Curry Paste Tod Man Khao Pod - Fried Corn Fritters Som Tam - Green Papaya...
Continue Reading β
Spanish Cooking Master Class
Spanish Cooking Master Class SAMPLE MENU: (MENUS SUBJECT TO SEASONAL CHANGE) Croquetas De Jamon/ De Bacalao- Ham and Cheese Croquettes, or Salt Cod Croquettes Paella...
Continue Reading β
Korean Cooking Master Class
Korean Cooking Master Class A hands-on class exploring bold, comforting, and iconic Korean flavours through fermentation, street food, sauces, fried chicken, pickles, and hearty stew....
Continue Reading β
Indian Cooking Master Class
Indian Cooking Master Class Chicken Tikka Masala Naan- Festival Bread Mint Raita- Cucumber Yoghurt Palak Paneer - Cottage Cheese and Spinach Curry Authentic Spiced Basmati Rice...
Continue Reading β
Vietnamese Cooking Class Master
Vietnamese Cooking Class Master NΖ°α»c ChαΊ₯m - Fish Sauce Dressing Cha Gio - Vietnamese Spring Rolls Gα»i Δu Δủ - Green Mango/Papaya Salad ChαΊ£ Cá ThΔng Long...
Continue Reading β
Japanese Cooking Master Class 2
Japanese Cooking Master Class 2 Menu 2 | Feb Apr Jun Aug Oct Dec Tataki Ponzu- Seasonal Fish with Citrus Soy Sauce Ramen- Alkaline Noodle Dashi- Seafood Stock Kara-age - Fried...
Continue Reading β
Indonesian Cooking Master Class
Indonesian Cooking Master Class Bumbu Merah- Fragrant Spice Paste Kecap Kachang- Peanut Sauce with Sweet Soy Sauce Ayam Satay- Grilled Turmeric Chicken Skewers Rendang Daging Sedap- Beef...
Continue Reading β