HeyJaredAzlin's Substack
You’ll get recipes with culture and history baked in. Expect MENA and Singaporean/Malaysian flavours, plus the odd language detour.
- Indexed issues, last 90 days
- 10
- Latest publication
- Sep 21, 2026
- Audience
- Checking…
- Earliest in this view
- Aug 3, 2026
Latest issues
Daqqus 🌶️ (opens the original)
Read excerpt
Many of you also follow my wider recipes on LinsFood, where MENA food has long been a large part of what I cook and write about. I made this daqqus to serve with kabsa over the weekend, and it’s far too good a recipe not to share here.<img alt="A white leaf-sh
Mulligatawny: From Pepper Water to the Straits (opens the original)
Read excerpt
My earliest memory of mulligatawny isn’t really of eating it. It’s of my grandmother standing at her stove in Singapore, frying whole dried red chillies while everybody within breathing distance coughed, spluttered and ran away. Kind of like when I roast shrimp paste, just less coughing and more retching.My grandmother made rasam (hot and sour broth) too, and the two shared a familiar family of flavours: black pepper, tamarind, curry leaves, chillies and spices. Her mulligatawny was fuller and m
Kaffir Lime Kosho: My Southeast Asian Spin on Yuzu Kosho (opens the original)
Read excerpt
Apparently, I need to publish recipes here too.You may know by now that I love chillies and grow far too many every summer, so by late August finding new ways to use them becomes less a hobby and more an almost-chore.One result is this kaffir lime kosho.It’s my Southeast Asian spin on Japanese yuzu kosho, made with kaffir lime zest, green bird’s eye chillies, lemongrass and lime leaves. It’s hot, salty and intensely citrusy, and very good with oysters, grilled fish, noodles or stirred into a sal
Square Categories, Round Plates (opens the original)
Read excerpt
<img alt="Chicken in a dark spiced sauce served with rice, sambal and pickled vegetables in several round bowls and plates." class="sizing-normal" height="681" src="https://substackcdn.com/image/fetch/$s_!Ed2c!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3
The Spice Medieval England Forgot, But Southeast Asia Didn’t (opens the original)
Read excerpt
Galangal has been part of my kitchen for as long as I can remember. Lengkuas, as we call it in Malay and Indonesian, belongs in the rempah (spice paste) for rendang, laksa, sambal goreng and countless other dishes from Singapore, Malaysia and Indonesia.Years ago, while researching mulled wine for LinsFood, I came across a medieval recipe in The Forme of Cury, from the late 14th century, more below. Among the cinnamon, ginger, cloves, long pepper, nutmeg and cardamom was garyngale<
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
No verified audience measurement yet.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.