It seems like every Asian culture has their own popular sweet cold desserts which are synonymously known or associated with the cuisine. In Malaysia and Singapore, it has to be Ais Kacang and Cendol while in Hong Kong, it is 杨枝甘露 etc. Mention Thai desserts and one refreshing, yummy, not to mention visually stunning piece immediately comes to mind. Yes, it is Tub Tim Grob aka Red Rubies in Coconut Milk here.
How time flies and we are into the last quarter of the year already. Mid-Autumn Festival was just over a week back and I’m glad to have finally found time to make some mooncakes this year after a long hiatus for a couple of years. Thankfully this year’s mooncakes turned out alright. As I’d mentioned before in my old blog post 4 years back, I’d always looked forward to the Mid-Autumn Festival because it was always a time for family to come together and enjoy a meal. Pomelo are my favorites from this festival’s delectables, more so than mooncakes! I bought 3 large pomelos before the festival for a song and they are still sitting quietly, waiting to be pried open. And for me, there is no better way to enjoy pomelo than in the classic dessert, 楊枝甘露 Mango Pomelo Sago. (more…)
Apart from being defined by discernible differences in taste and textures, many cuisines are also distinguishable by looking into the ingredients and condiments used in their recipes. Miso is uniquely Japanese just as one would associate oyster sauce with Chinese cooking. Mention fish sauce and one immediately relates it to Thai and Indochinese cuisines. Middle Eastern cuisines, be it Arabian, Jewish, Turkish or Persian also have their own special range of ingredients. Turkish apricots and figs, Iranian pistachios, rose water, sumac etc… are just some of the things that reminds me of this group of cuisines which have influenced the structuring and development of one another for centuries. And just as with the sauces and pastes I’d mentioned earlier, Middle Eastern cuisines too have their own unique concoctions adopted to boost the rich and piquant flavours many dishes from this region are well-known for. Pomegranate molasses must surely be one of them.
Yes we are back here again! We’d visited them back in 2011 and were quite impressed with their creations then. Hence, we’d decided to come back again on our next trip to Taipei. Found out through a fellow blogger Chelle that their selection changes periodically. Well, we kinda figured that out as what she sampled looked entirely different from what we’d tried!