Tag: sugar
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PK’s Coriander And Garlic Sauce
I first had this sauce (store bought) when I was in Darwin 2016. It is simple to make but it packs a real astringent wallop. I used this recipe originally from http://www.tarladalal.com/ (this site is amazing FYI) and I am going to experiment a bit with the amount of garlic and sugar . I also blended it…
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PK’s Adults Only Hard Cider
There is a long tradition of making hard cider in European culture. Farms would have a few apple trees of varietals just right for making cider. Go back far enough and you hear stories of agricultural workers either being paid in cider or being allowed to take windfall apples for free to make their own.…
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Ben’s Windfall Lime Pickle
This windfall lime pickle is a prime example of preserving your harvests. I encourage you to eat fresh produce during their particular growing season and then their (hopefully made by you) preserved cousins off season. The mass produced commercial versions just don’t compare. It’s important to use very ripe limes. I use the ones that…
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The Easiest Coriander And Garlic Sauce
Coriander based sauces provide a real flavour boost to your dishes. I love drizzling them in everthing from salads to steaks and potato side dishes, If you give the ingredients below a whizz in a blender (rather than a fine chopping) you will get an amazing dipping sauce for spring rolls and the like. I…
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PK’s Nyonya Rempah
This Malaysian curry paste looks hard to make on first glance. After a few goes though you will be able to make it blindfolded and I hope like me you find it an enjoyable process :). I make it well ahead of time for my favourite south-east Asian curry, a sticky Nyonyan Chicken Curry (see…
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PK Makes Beef in Oyster Sauce
This was simply the best stir fry I have ever cooked. I literally sighed when I first tasted it and you couldn’t wipe the smile of my face. I knew it was good because everyone came back for seconds, even my toddler :). This dish caught my eye because it calls for tenderising, with a…
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Ben’s Brining Tips
Ben is over-talented at growing plants and raising animals for meat so he had to become an expert in cooking and preserving too :). Here he writes about brining meat: The brine I make can be used on all meats, I regularly use it for seafood (particularly fish I intend to smoke), poultry (chicken, turkey)…
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Giuseppe’s Flourless Chocolate Cake
Gus isn’t claiming this is his own recipe but he baked this awesome flourless cake and I asked him if I could share the recipe with you. You should have seen my toddler’s eyes when he tasted it. Gus said it was really easy to make (I think he is too modest) but he has…
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Welchy’s Wonton Noodle Soup
And so I’m back From out of space I just walked in to find you here with that sad look upon your face …the sad face I am referring to is that of my older brother’s. I have been a bit busy and whilst I have been taking lots of photos – I then never…
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How To Make A Nyonya Rempah Paste
This Malaysian curry paste looks hard to make on first glance. After a few goes though you will be able to make it blindfolded and I hope like me you find it an enjoyable process :). I make it well ahead of time for my favourite south-east Asian curry, a sticky Nyonyan Chicken Curry (see…
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PK Makes Ching He Huang’s Beef in Oyster Sauce
My hat off to the BBC chef Ching He Huang and her simple but flavoursome Beef in Oyster Sauce recipe. This dish caught my eye because it calls for tenderising, with a mallet or rolling pin, beef eye fillet (tenderlion) steaks. I can see you shaking your head but trust me it is a transformational part…
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Sugar
So what is sugar? What we commonly call “sugar” is refined sucrose, a carbohydrate of two simple sugars (glucose and fructose) found naturally in plants. Glucose and fructose get a lot of attention in the media because of their central role (for good and bad) in food production and consumption. Today, refined sugar comes from…
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Raw Sugar
Raw sugar is one of the least refined types of sugar and probably the most popular alongside white (table) sugar. It is my go to sugar and the only one I use in all my recipes :). The juice from sugar canes or beets is cleaned, concentrated and then crystallised . A by-product of this…
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Rock Candy
Making rock candy at home is a lot of fun and even provides you with an opportunity to teach your little helpers a bit of science in the kitchen. Basically we are dissolving more sugar into boiling water than would dissolve at room temperature. When the sugar water cools the sugar slowly solidifies back out of…
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