Hullo to readers old and new. I’m working on a series about the economics and power dynamics of food in Singapore (where I grew up). The first of these pieces will be co-published with my friends at New Naratif – if you’re interested in South East Asia, I recommend reading and supporting their journalism – they’re one of the few truly independent news sources in the region. That’s still taking shape, so this week, I’m writing about two recipes I encountered on my trip.
18 pandan leaves?? Don’t think I’m going to try making this in the US. Also, do you have a sense of how the canned coconut milk that one gets in Asian supermarkets in the US compares with using the grated coconut juice?
18 pandan leaves?? Don’t think I’m going to try making this in the US. Also, do you have a sense of how the canned coconut milk that one gets in Asian supermarkets in the US compares with using the grated coconut juice?