A Filipino feast: skinny spring rolls to start, a squash and prawn coconut stew for main, and a fragrant tapioca and custard pud to finish February feels like a bit of a waiting game when it comes to ...
Nongkran Daks, chef and owner of Thai Basil in Chantilly, recently served a customer who made her feel like a Dr. Seuss character. After ordering the restaurant’s Thai custard, he scoffed at the green ...
A fragrant green leaf is taking over coffee, cocktail and dessert menus along the Peninsula. Pandan – a sweet, grassy and floral ingredient often called the “vanilla of Southeast Asia” – is the latest ...
WHILE Australian native foods such as finger limes were the hot ingredient of last year, star celeb chef Nigella Lawson has dubbed pandan — a leaf native to Southeast Asia that is used in gelatinous ...
Properties: Thaw and rinse frozen leaves before use; refreeze. Refrigerate fresh leaves for a week, then freeze. Or, use bottled pandan essence. Uses: Flavoring for sweet and savory dishes. Flavors: ...
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