- Oct 15, 2016
Pagan Meditations: The Worlds of Aphrodite, Hestia, and Artemis by Ginette Paris.
If you boil milk with a little sugar, it will eventually become golden brown and transform into a spreadable jam. You might know it as dulce de leche. Unlike caramel, which gets its deep golden brown flavor from the breakdown of sugars, milk jam gets its flavor from the Maillard reaction, which involves the browning of proteins. You might find yourself spooning milk jam on everything, from cookies to toast, and even into your morning coffee - hint, hint.
The pandan is an integral part of Malaysian and Indonesian desserts. As my Balinese friends would say, "The kitchen gods are always watching, so we must respect each ingredient, including the pandan, for without our earth's bounty we would not be able to enjoy such delicious flavors." Pandan leaves impart herbal and vanilla-like flavors; this recipe uses pure pandan juice, which is extracted from the fresh leaves. This lends a subtle matcha green tea-like flavor and distinctive fragrance. This dessert is a cousin to flan, and much loved in Malaysia for high tea.
Fascism: A Warning by Madeleine Albright
"The Malaysian Kitchen" by Christina Arokiasamy.
Some of the ingredients, like pandan leaves, might be hard to track down, but the photos look great and the instructions are simple.