A caramel-like sugar derived from the palm tree, ranging in colour from light to dark brown and sold in blocks. It is used to sweeten Asian dishes. It can be substituted with brown sugar or jaggery (a dark brown Indian block sugar obtained from palms or sugar cane).
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
How to cook beetroot
To minimise bleeding during cooking do not peel the beetroot (the skin holds the colour) and leave a portion of the stem in place. Boil in salted water or bake in the oven wrapped in foil at 180°C.
Tortillas are soft, pancake like flatbreads, made with corn or wheat are eaten with most meals. Many expatriate Mexicans make them using corn masa and a tortilla press. They are then steamed.