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…
I love this in the middle of winter, made in one of those Chinese clay cooking pots, cooked on a lazy Sunday afternoon.
Juice extracted from the coconut flower, palmyra palm, sugar palm or aren palm, is boiled and packed into molds to make sugar with a faint caramel taste.
Remember sago – that lumpy stuff that we ate as kids? Tasteless but oh so cheap to cook. Well, it is back!