Today I am part of the spark to Exploring Southeast Asian Spices & Herbs, a great series that held on Season with Spice during the month of March until April.
I really love the idea, lighten-up the flavor of Southeast Asia cuisines, which inclined to use the most freshest spices like lemongrass, bird's eye chili peppers, galangal, Thai basil, kaffir lime leaves, torch ginger flower, Vietnamese mint leaves, coriander root, tamarind, pandan leaves, curry leaves and many more. All of which give those tantalizing flavors and aromas to an unparalleled diversity of cuisines and Season with Spice is the only Blog that will be introducing many of the popular Southeast Asian spices and herbs, along with ideas on how to use them in your kitchen to cook healthier, more colorful meals.
Reese and Mark are Creator and editors of Season with Spice, they are currently based in Penang. Somehow, the really cool thing that I’ve find out on its “About” which really "wow" me is they are work as consultants for various community and art projects in the UNESCO World Heritage site of George Town, aren’t they so cool eh…
Their blog really loaded with so many delicious recipes and drooling food photos, please heading over to Season with Spice to quench your taste buds *do not blame me if you're stuck on their blog and started to print out all the recipes LOL
My contribution for the Southeast Asian spices and herbs series would be Balinese cuisine and it call Eggs with Traditional Balinese Spice Paste (Teluh Mepindang/Telur PindangBali), please check it out my authentic Balinese eggs recipe on Season with Spice.
The Blog post is really cool, it showcasing both the beauty of Bali and its cuisine to the world, its perfect wrapped together!