My Way Of Seasoning Anything

Before you use one of my recipes, do skim through this post just to be safe in terms of my seasoning habits... Or you might just make either bland food or something as salty as the sea!

I don't do measurements for seasoning and spices. It's all about the mood and my own likes and dislikes. A nice way of putting it is that I'm, 'artistic'. The real way of putting it is that I'm reckless... Unless I'm making a dish for someone else, I rarely stick to using the same spices each time.. The number of times I've an extra gingery dish or something too cinnamon-ey is not even worth calculating at this point... I'm getting off-point here but what I mean to tell you is that I have a very wide selection of spices and I really do try to use them in every way. And that means that I come up with combinations that are often new or just not widely used as far as I know...

Or they just taste off.

You can't always win and that's an important lesson. In life, I think...

(O^O)

. . . .

\(O∆O)/

Getting back on track~

So, you're going to notice that there are no measurements for the salt and pepper listings in any recipes (with the sole exception of baking recipes). There is a reason for this. I am a staunch believer of everyone-has-likes.

I like strong flavours. So anything garlic-y, lime-y and salty? I'm all for it. So most of my recipes will reflect that. I did try to tone it down and make it a little more to normalise it but at the end of the day, these are my recipes so I can't entirely do that.

What I'm trying to convey here is that everything in all my recipes is malleable. You can add lesser or more of anything and it's all okay. Just taste as you cook and season bit-by-bit to make sure that you are within your boundaries.

TASTE TASTE TASTE. You cannot cook well if you do not know how to season. And you know how to season if you go step by step. So get into the habit of keeping a spoon handy and tasting ever so often so that you don't end up with a super salty mac and cheese.

Another thing, there are a few things I really enjoy that may not be readily available or entirely common. That is why I'm going to list them here as a one-time thing to just announce that if I use this in my recipe, it will always be an optional thing. I just like the way it tastes so I use it, you don't have to. This list will be updated according to my memory as I post more and more recipes.

1. Maggi Seasoning- Umami, salty flavour. Whenever used, make sure you don't over-salt anything. 
2. Sambal Olek- Salty, spicy. I use it like a mild hot sauce, so a topping or something to dip into. 
3. Aruba's Hot Delight Papaya Gourmet Hot Sauce- Spicy with a hint of sweet. It uses habaneros and is my absolute favourite hot sauce. Goes well with anything. Especially in soups and stews.
4. Chaat Masala- Just a sprinkle is enough to lighten up anything.