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Gula melaka syrup recipe

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  • Cuisine: Modern Asian

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Teage-Ezard, award-winning chef and restauranteur.

More Teage Ezard recipes

Ingredients

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,
roughly chopped
1 cinnamon stick,
roughly chopped

Preparation

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.

 


If you enjoyed this Gula melaka syrup recipe then browse more Modern Asian recipes, cooks and their books recipes, teage ezard recipes and our most popular hainanese chicken rice recipe.

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Roasting spices

Spices have a much greater kick when roasted and ground just before using. Place them in a small dry frying pan and shake over low heat until just fragrant, then remove from the heat and allow to cool before grinding. Over-roasting spices tends to make them very bitter, so make sure you remove the spices as soon as they yield a toasted aroma.

Glossary

Pecorino

Italian sheep's milk cheeses, of which Romano is the best known. Mostly used for grating.

 
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