Ingredients: Pandanus | Pandan Leaf | Screwpine Leaf | Rampe | Kewra

The stiff, bright green pandanus leaf is used for its colour and flavour in curries and rice dishes in India, Pakistan, Bangladesh, Sri Lanka, Fiji, Chinese, Indonesia and the S.E. Asian countries.  There is no real substitute for the unusual nutty, grassy but sweet flavour of the leaf,  which is cut into pieces or tied in…

Recipe: How to Make Congee | Chinese Rice Porridge

I love this in the middle of winter, made in one of those Chinese clay cooking pots, cooked on a lazy Sunday afternoon.