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Malabar Spinach Blossoms
The Malabar spinach blossom is a small, delicate flower that appears in clusters, typically ranging from white to light purple. Each flower features five petal-like sepals, creating a lovely visual contrast against the lush green foliage. The blossoms possess a mild, slightly earthy flavor that adds subtle freshness to dishes, making them ideal for garnishing or incorporating into recipes.
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Kokuto – Okinawan Brown Sugar
Okinawan brown sugar offers several health benefits, including preventing tooth decay and reducing cholesterol. Kuromitsu, a refined syrup made from kokuto, serves as a key ingredient in many Japanese desserts like kuzumochi and anmitsu, enhancing their flavors with its milder taste.
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A Sugar Cane Plantation in Okinawa
Each of Okinawa’s eight brown sugar-producing islands has distinct varieties of sugar cane, shaped by varying soil properties, temperature, rainfall, sunshine hours, and the frequency of typhoons and droughts. Consequently, the raw harvest differs from island to island, resulting in brown sugar with unique textures and flavors influenced by the local environment and human practices.
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Foraging at Mount Yaedake
My ascent of Mount Yaedake was truly magical, even as the rain gently enveloped us. With Yasuda by my side, I followed the hill track, embracing the drizzle without an umbrella or raincoat for the first time. This newfound sense of freedom was a welcome relief from the worries I often carried in Singapore. Surrounded by nature's beauty and Yasuda’s delightful company, my concerns about health faded away.
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Awamori in Okinawa
The most traditional way to enjoy awamori is by sipping it from tiny, thimble-sized cups called chibuguwa. It’s important to savor it slowly rather than consuming it in one gulp. Take a moment to appreciate the aroma before your first sip, and enjoy the fragrance again after finishing your cup. Awamori makes a great cocktail base, especially when paired with citrus flavors. It can also be enjoyed as awamori coffee!
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Can’t Forget Goya Spam Onigirazu!
The thick slices of bitter gourd are lightly battered and deep-fried to mellow their bitterness while retaining a satisfying crunch. The egg is cooked in the typical Japanese style—thick and soft. Spam, a beloved staple in Okinawa, is pan-fried until golden and crisp.
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Many Don’t Cook at Home. Why?
Some younger individuals may not have had the opportunity to learn cooking skills from family members or through formal education, leading to a lack of confidence in the kitchen.
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Fat in Roti Prata?
Continuing my post on Roti Prata, making this beloved dish without any fat is quite challenging! Many of us adore prata but hesitate to indulge due to concerns about the fat used, often topped off with more splashes of fat on the griddle. In the 1960s and 1970s, I witnessed roti prata shops using large cans of Vanaspati ghee. What is Vanaspati ghee, you ask? It’s a hydrogenated vegetable oil commonly used in baking and pastry making. It contributes a lighter, flakier texture to pastries, offering a desirable mouthfeel. Additionally, it boasts a longer shelf life compared to traditional butter, making it favorable for baked goods that need extended storage,…
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Why Roti Prata Dough is Sweet?
The addition of sugar or sweetened condensed milk introduces a subtle sweetness to the roti prata. This enhances the overall flavor, balancing the savory elements that often accompany the dish. Sugar can promote browning and caramelization during cooking, leading to a more visually appealing and flavorful crust. But then today’s roti pratas are far more sweeter than the ones sold in the 1970s! The addition of sweetened condensed milk adds a slight creaminess to the dough, impacting the final texture and offering a richer mouthfeel.
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The Roti Prata
Variations in the dough for roti prata now include the addition of ingredients such as eggs, sugar, sweetened condensed milk, custard powder, or margarine, giving the flat, layered bread a unique taste and texture that reflects local preferences. The inclusion of these ingredients has made the dough richer and more appealing to a broader audience.
