Friday, 17 June 2011

Fresh Pandan Juice

Pandan or Screwpine is a type of plant that grows in tropical areas of Asia. This Pandan leaves have a sweet, unique flavor that is commonly used to enhance both desserts and savory dishes. The leaves are long and bright green, and when pounded or grind they will release a sweet taste and aroma that found in most desserts and drinks.

Below is a simple recipe on how to make your very own fresh Pandan Juice for making flavour dessert, rice and cake.

Ingredients: (makes 3 Tablespoons Juice)
10 - 12 Pandan Leaves
50ml Of Water

Method:-
1. Rinse and clean the pandan leaves, cut into 1cm size pieces and blend it together with 50ml of water.

2. Using the electric blender, pulse the pandan leave mixture for about 3 minutes till it form paste like shown in the photo above.

3. Strain the leaves mixture over a sieve to obtain the fresh Pandan Juice.

Alternatively:

*3. If you do not have a blender, use the stone pounder to pond the juice from the leaves without add the 50ml of water.



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Wednesday, 8 June 2011

Asparagus

Asparagus is high in vitamins B6 and C plus fiber, folate and glutathione as well as with anti-carcinogen and antioxidant. Although asparagus comes in three different colours such as: white, green or purple but the the green variety is the most common to be found.

Asparagus spears can be thick or thin but most important factor is to select those straight, firm, uniformly sized spears with closed tips. Since asparagus deteriorates rapidly try to select bundles that are refrigerated or on ice. And take note is it best to used it within two or three days of purchase.

You can eat asparagus with nothing more than a drizzle of good-quality olive oil or use them in different dishes like: in soups, salads, stir-fries, scrambled eggs, pasta and etc. Do check up my latest recipe on Caramel Olive Asparagus shown below.





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