Christina Arokiasamy The Spice Merchant's Daughter

09/09/2026

09/08/2026

Malaysian Chicken Curry..for a perfect home made meal with basmati rice for chilli nights.

When making any curry, you may choose to make it ‘wet,’ with lots of gravy, or ‘dry,’ with a minimal amount of gravy. If you prefer lots of gravy, keep the pot covered while the curry simmers. If you desire thick gravy, leave the pot uncovered and allow the liquid in the curry to evaporate as the curry cooks.

Serves 6

2 pounds bone-in chicken pieces, thighs or breasts
5 tablespoons extra-virgin olive oil
2 sprigs curry leaves
2 (3-inch) piece cinnamon sticks
1 whole star anise
1/4 teaspoon cloves
3 green cardamom pods, crushed
1 large red onion, chopped
2 tablespoons Ginger Garlic Paste
1 medium sized potatoes, washed, peeled, and quartered
2 tomatoes, quartered
1 teaspoon ground turmeric
½ to1 tablespoon hot meat and chicken curry powder
1 ½ teaspoons salt, to taste
1/3 cup coconut milk

1. Cut chicken thighs in half or if using breasts, cut into 5 pieces. Set aside.

2. Heat the oil in a large pot over medium heat. When the oil is hot, add the curry leaves (make sure the curry leaves are dry or it will splatter in the oil), cinnamon, star anise, cloves, and cardamom pods. Stir and cook until fragrant, about 2 minutes. Add onions, and cook until translucent and light brown, about 7 minutes. Add the ginger garlic paste, stir and cook for a 1 minute.

3. Add the chicken, potatoes, tomatoes, turmeric, and meat curry powder and mix well. Cover, turn the heat to medium-low, and cook, stirring occasionally, for 35 minutes until the potatoes and chicken pieces are tender. If you prefer your curry to have a thick sauce, do not cover the pot.

4. Add the salt and the coconut milk, stirring to mix thoroughly. Cook uncovered for 10 minutes or until a little oil appears on the surface. Remove from the heat and serve warm.


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09/06/2026

Gourmet Cantonese Cuisine in Kent, WA

A few photos from today’s Southern Chinese culinary tour, exploring the cuisine of Guangdong, right here in Kent. We explored balance and restoring health through yin and yang in Cantonese cooking, traditional sauces, spices and seasonings, and how to build a Southern Chinese pantry before sitting down to a wonderful gourmet Cantonese lunch.

Under new ownership since September 1, Fortune Seafood Restaurant specializes in the cuisines of Guangdong and Fujian, along with Hakka dishes. The food was excellent. People travel from as far as Vancouver for their Peking duck and mantou buns, and owner Sammy personally hand-picks the fresh vegetables. The extensive vegetable and seafood menu has plenty to savor.
More professional photographs to come.

Fortune Seafood Restaurant
23719 104th Ave SE, Kent, WA 98031
(253) 852-7360

09/03/2026

Revani

A Turkish cake that’s made with semolina flour, soaked in a lemon-flavored simple syrup, then topped with chopped pistachios. It’s light, extremely moist, and a very popular Turkish dessert. Be sure to use fine semolina flour which result in a much more tender cake. Semolina gives this bake a very unique, light and slight crumbly texture, and together the simple lemon syrup, allows the cake to stay moist for days.

2 cups water
2 cups granulated sugar
1 tbsp fresh lemon juice

Cake:
½ cup all-purpose flour
1 cup fine semolina flour
2 tsp baking powder
pinch of salt
3 large eggs
½ cup granulated sugar
1 cup full-fat plain Greek yogurt
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1 cup olive oil
Topping:
1/4 finely chopped pistachios

Preheat the oven to 350°F. Grease the bottom and sides of an 11x7 baking dish or a round cake pan and set it aside.

Make the simple syrup by combining water and sugar in a saucepan. Bring it to a boil, then reduce the heat and let it simmer until it thickens and reduces slightly, stirring frequently, about 15 minutes. Stir in the lemon juice, then set it aside to allow it to cool completely.

Whisk together both flours, baking powder, and salt in a medium-sized mixing bowl.

In another bowl, beat the eggs and sugar until they're fully combined and lightened in color, about 2 minutes. Whisk in the yogurt and olive oil.
Add the dry ingredients to the wet, about 1/4 at a time, mixing just until combined between each addition.

Pour the batter into the greased pan and for about 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

Remove the cake from the oven and pour the syrup over the cake. Set it aside and allow it to cool completely and the syrup to fully soak into the cake.

Loosen the edges of the cake and flip onto a serving platter (alternatively you can leave the cake in the pan, but flipping it helps the syrup to redistribute). Sprinkle with the chopped pistachios, then slice it into squares or triangles and serve.




credit the wicked noodles

09/02/2026

Take a visit at our recently completed nonprofit video pasted below of ChonTong Thai Cuisine. It was so wonderful to be at Susies little Thailand, she is a sweet lady and cooks and serves with a big heart. Culture Generation is so greatful to bring this much needed visibility to them.

Step inside Chontong with Susie as she shares the rich traditions, ...

09/02/2026

Creating my own Ayurvedic spice remedy to help soothe my cough today. I am using cinnamon, black cardamom, green cardamom, star anise, cloves, and fresh ginger from my spice cabinet. Spices you might have already enjoyed in chai.

These spices will be simmered in a pot of water for about 30 minutes, allowing the medicinal properties of the spices to infuse the water. After that, I will pour the infused water into a flask and drink it throughout the day.

For centuries, Ayurveda has recognized the connection between food, spices, and wellness. This is my personal way of returning to traditional health using the healing power of natural spices that have been passed down through generations in my family.

09/01/2026

Chimichurri - Herb Sauce

A versatile herb sauce typically made with parsley, garlic, oregano, vinegar, and olive oil. A staple in Argentinian cuisine, this sauce is perfect for grilled meats and vegetables.

Use Chimichurri: As marinade for grilled meats to help enhance flavor and tenderness.
As a dipping sauce to complement grilled vegetables and bread.
Or use a salad dressing by mixing it with olive oil and vinegar for a tangy dressing.

1 cup flat-leaf parsley chopped
⅓ cup oregano, fresh chopped
2 garlic peeled and minced
1 shallot peeled and diced
1/3 cup extra virgin olive oil extra virgin
1 tsp red pepper flakes crushed
½ cup red w**e vinegar
2 cup Cilantro, fresh chopped
1 pinch sea salt

In a bowl, combine all the ingredients. Cover and chill overnight. Serve at room temperature.



credit photos Norberts Kitchen

08/30/2026

People often ask me, “Who is your family?” I always tell them my family is the many people I have the privilege of reaching out to and supporting through Culture Generation.

The greatest joy is seeing someone feel seen, whether it is giving their restaurant a chance to be discovered, helping them share their traditions and culture, or supporting their needs as they work to build a better future. Many small businesses struggle simply because they do not have the visibility or resources to reach more people. When we can help them grow, they can continue supporting their families.

All of this truly matters to me.
This is why I love what I do every day through Culture Generation, a 501(c)(3) nonprofit organization. My work reminds me how precious life is and how much a simple act of caring can change someone’s life.


Credit photos taked by Mai Xiong

08/30/2026

Creamy Lentil Cauliflower Soup

A simple soup but loaded with flavors of toor dal or yellow lentils and a touch of turmeric. Spinach and cauliflower are added at the end so that they retain their vitamins. You may use opo, potatoes, butternut squash or eggplant ... delicious!

Ingredients:

1 cup split yellow lentils (toor dal)

4 garlic cloves, peeled and left whole

½ medium yellow onion, minced

½ teaspoon ground turmeric

8 ounces cauliflower, chopped into bite size pieces (about 1 inch) or opo squash

8 ounces fresh spinach leaves

1 teaspoon salt, or to taste

1 teaspoon unsalted butter

Spice-infused oil (Tadka)

2 tablespoons extra virgin coconut oil

½ teaspoon cumin seeds

¼ teaspoon black mustard seeds

2 sprigs fresh curry leaves, stems removed and coarsely chopped (optional)

1. Wash the lentils by gently rubbing them with your fingers in a bowl under cold running until the water runs clear. Drain the lentils.

2. Put the lentils, garlic, onions, turmeric and five cups of water in a large, deep pot. Bring the ingredients to a boil, partially covered over medium heat. Skim off any foam that may appear on the surface during the cooking process. Allow the lentils to cook until they are very soft when pressed between your fingers and have a puréed texture (about forty minutes).

3. Add the cauliflower and spinach leaves and season with salt. Stir gently, cover and cook on medium heat for three minutes, or until cauliflower appears tender. Taste; add more salt if needed. Keep the lentils on low heat while you prepare the spice-infused oil.

4. Prepare the spice-infused oil by heating the coconut oil into a small frying pan over medium heat. When the oil is hot, add the cumin seeds, mustard seeds, and curry leaves and immediately cover with a splatter screen to prevent the mustard seeds from popping out of the pan.

5. When you hear the mustard seeds popping, after a few seconds, turn off the heat and pour the hot spice-infused oil over the lentils.

6. Add butter if desired, and stir well to combine all the flavors. Remove from heat and serve with warm brown rice or bread.

08/29/2026

Chicken and Sweet Potato Curry Puffs

Malaysian curry puffs golden, flaky pastries filled with a savory mixture of spiced potatoes, onions, and chicken cooked in aromatic curry spices. For convenience, you can use store-bought dough to make curry puffs. Simply follow the same instructions for forming them, then choose to fry or bake based on your preference. Puff pastry is ideal for baking, while regular pastry works well for frying. Serve these delicious curry puffs with a hot cup of coffee or tea.

Makes 22 curry puffs

1 cup frozen petite peas
1 pound frozen puff pastry
1 carrot, peeled and diced
1 medium sweet potato, peeled, and diced
1 small red or Yukon gold potato, peeled, and diced
2 tablespoons vegetable oil
2 sprigs curry leaves, finely chopped
1 (2-inch) piece fresh ginger, peeled and minced
2 garlic cloves, chopped
8 ounce boneless skinless chicken breasts, diced
2 tablespoons curry powder
3 teaspoons sugar
2 teaspoons salt, or to taste
1 large egg, lightly beaten with 1 teaspoon water

1. Thaw the peas in a medium bowl filled with warm water for 10 minutes. Remove the puff pastry from the freezer and set aside to thaw. Preheat the oven to 400 F.

2. Meanwhile, set up a steamer by bringing a couple of inches of water to a boil in a large pot. Place carrots, sweet potato, potato and peas in the steamer insert and set the insert over the boiling water. Cover and steam for 10 minutes until the vegetables are tender. Set aside.

3. Heat the oil in a medium frying pan over medium heat. When the oil is hot, add the curry leaf, ginger and garlic and fry until the garlic is golden and the spices release a fragrant scent, 1 to 2 minutes. Add the chicken and curry powder and cook, stirring as needed until the meat is no longer pink, about 7 minutes.

4. Add the steamed vegetables, season with the sugar and salt and cook for 3 to 4 minutes, until the ingredients are well combined. Remove from the heat and let cool completely.

5. When you are ready to make the curry puffs, lay one pastry sheet on a lightly floured surface. Roll out the dough to increase by about 1 inch all around and thin it slightly. Cut the puff pastry sheet into 3-inch discs’ circles. Repeat with the remaining pastry. You will need about 22 circles.

6. Lightly brush the edges of the dough with the beaten egg. Place 1 tablespoon of the cooled filling in the center of each circle and then fold over the dough to form a semicircle. Gently seal the edges with a fork and place the curry puffs on a baking sheet. Brush each pastry with egg and bake until golden brown, about 25 minutes.

If you used regular store bought pastry, you may deep fry the puffs like shown in the picture below.

Serve warm.