From Dini (Belacan and Pasta) in Singapore:
I hail from the tiny sunny island of Singapore. We are a multi-racial country and Anthony Bourdain described us as the New York of Asia because of the food culture we have here. My kitchen serves all kind of dishes from my traditional Malay-Java background, to recipes learned from my dad when he was working on the Mediterranean ships, to books I borrowed from the library, anything from Indian to Thai to Moroccan.
The first picture is a cabinet door located right below my stove. It stores herbs, spices and dried ingredients such as beans, vermicelli and pasta, and soya sauce. Easily accessible when I need them.
The third picture is where I keep my baking stuff.
The fourth and fifth pictures are where I keep my flour, our staples -- rice, lazy food like instant noodles and canned food. A typical canned food purchase will include canned fava beans and peas to make Foul Mesdammes (My husband loves it!), corned beef and sardines for lazy dinners eaten with rice.... of course I don't cook the corned beef and sardines together!!
On Saturdays, we peek into Other People's Pantries.
Come on -- show us your pantry.
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