Gula melaka syrup recipe
- Cuisine: Modern Asian
300 g (101⁄2 oz) dark palm
sugar, roughly chopped
150 ml (5 fl oz) water
10 g (2 teaspoons) dried
mandarin peel or the peel
of 1 fresh mandarin,
1 cinnamon stick,
A key ingredient to have on hand, as I use this syrup in many of my recipes. It is the third member of the trio (with lime juice and fish sauce) used as a seasoning in many South East Asian dishes. The deep rich flavour of the palm sugar works well in balancing sour and salty flavours and in tempering the heat of many chilli-hot dishes.
Place all the ingredients in a non-reactive saucepan and bring to the boil. Lower the heat and simmer until the syrup is reduced by about one third, and is the consistency of runny honey. From time to time you may need to skim away any scum that rises to the surface. Remove from the heat and pour the syrup into a clean container (leave the mandarin peel and cinnamon in the syrup so the flavours intensify). Once cool, refrigerate until ready to serve. Gula melaka syrup keeps for around 2 weeks in a sealed jar in the refrigerator.
Makes 250 ml
Recipe from Becasse: Inspirations and Flavours by Justin North with photographs by Steven Brown. Published by Hardie Grant Books.
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|7.||House of Chow||Adelaide|
|8.||Imperial Peking||St Peters|
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