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3 results for "palm sugar"
Pandan Sticky Rice with Spring Peas, Coconut Milk & Toasted Sesame
Pandan smells like vanilla and fresh-cut grass had a child, and it turns out that child gets along surprisingly well with spring peas and coconut milk. The glutinous rice comes out of the pressure cooker glossy and jade-tinged, carrying the pandan's floral depth in every grain. Toasted sesame pulls it all back to earth just enough that you'll eat two bowls before you've thought about it.
Caramelized Fish Sauce & Tamarind Glaze with Wild Garlic and Ramps
Fish sauce, cooked down until it turns syrupy and almost jammy, smells like a dare and tastes like a revelation. This Vietnamese-inspired glaze pushes that caramelized funk into genuinely strange territory by pulling in tamarind's fruity acid and wild garlic and ramps, two alliums that go feral when they hit warm oil. The result is something that belongs on grilled meat, noodles, or a spoon held over the sink at midnight.
Suya-Spiced Morel Mushroom Fritters with Ramp-Tamarind Dipping Sauce
Dried morel mushrooms carry more glutamates per gram than almost any other fungus, and suya spice's roasted groundnut base clings to those honeycomb cavities like it was born there. Wild garlic folds into the batter for a sharp, grassy counterpoint, while a ramp-tamarind sauce brings enough acid and allium funk to cut through the fry. It's West African street-food logic applied to foraged forest ingredients, and it makes complete sense once you taste it.