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 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 ...
For desserts and other food to taste great, it's not only about the flavour. The smell is another important factor in making food all the more tasty. A lot of Thai food relies on smell, which mostly ...
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: ...
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 ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results