masala tee’s global kitchen


“L’amour” (Love) from Rouge Rouge, Hotel Coste Compilation


“Food is our common ground, a universally beautiful experience.”








We promise you Masala Tee and more. Food, glorious food. A taste of food from all over.

We will tee-tillate your tastebuds & tempt you. Using all sorts of ingredients, flavors & spices with names you can’t even pronounce. In this segment, we take you through an epicurean journey to kitchens around the globe that no true foodie should miss. We give you truly Masala Tee and food experience, and more!





324680517_583fcc4603_t-1 “There is no sincerer love than the love of food.”George Bernard Shaw



Just back from a vacation of our favorite things: friends, family, food, sun, love & laughter,  we have finger-picked our fave refreshing healthy recipe for you to try out this summer: Vietnamese Cold Spring Roll. High yum factor & totally guilt-free. Better still, get your friends together around the table & have a spring roll finger-licking party where each rolls their own spring roll.

But before that, enjoy our recent ‘Masala Tee’ holiday & food pics from the splendid seafood gastronomy region of Brittany, France. La Vita è Bella!

Go trippin’ everywhere with Masala Tee this summer.


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Vietnamese Rice Cold Spring Rolls (Goi Cuon)

Preparation time: 40mins
Cooking time : Nil
Makes 48

Nuoc Dam dipping sauce
¾ cup (185 ml) fish sauce
¼ cup (60ml) lime juice
2 tablespoons grated palm sugar or soft brown sugar
2 bird’s eye chillies, seeded and finely chopped

150g dried rice vermicelli
48 round 15cm rice paper wrappers
48 cooked king prawns, peeled, deveined and halved lengthways
150g bean sprouts
3 cups (60g) fresh mint
2 cups (60g) fresh coriander leaves


1.    To make the dipping suce, combine all the ingredients, and ½ cup (125ml) water and stir until the sugar dissolves. Transfer to two small serving dishes and set aside
2.    Place the noodles in a heatproof bowl, cover with boiling water and soak for 10 mins, then drain
3.    Assemble the rolls one at a time. Dip a rice paper wrapper in a  bowl of warm water for 30 secs, or until it softens. Place the wrapper on a wok surface and put 2 prawn halves on the bottom third of he with a few noodles, bean sprouts, 3 mint leaves and 5 corianer leaves in that order. Ensure that the filling is neat and compact, he turn up the bottom of the wrapper to cover the filling. Holding the filling in place, fold in the two sides, then roll up.
4.    Arrange on a platter, folded side dowm. Cover with a damp tea towl or plastic wrap until ready to serve. Serve with the dipping sauce.

THINK AHEAD: You can make the rolls up to 8 hours beforehand, but make sure you cover them well or they will dry out rapidly. The sauce can be made a day earlier.

The Tee Wallahs send tee-licious summer holiday greetings to everyone!

Have a lovely, sunny, foodie holiday!


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