In which case you´ll definitely love this dish we have to share with you today! Even just hearing the name is making us go weak in the knees...Pandan, Braised, Drumsticks (and throw in some veggies to make it complete)!
Technology hasn´t advanced far enough yet for us to share the smells with you online, but perhaps one day that could happen. For now, you can imagine how good this dish smells, so get ready for some cooking!
Most may associate pandan with sweet dishes, but did you know it´s also an amazing ingredient in savoury ones too? Julia brings us this beautiful dish today, so thank you Julia!! She is an ardent pandan fan and has made several pandan dishes such as:
Pandan Cocktail Buns
Pistachio Pandan Crumble
Pandan Pineapple Buns (Polo Bao)
Pandan & Chocolate Langue de Chat with Cream Cheese fillings
Julia hails from Hong Kong and currently resides in Melbourne. She found Pandan last year and fell in love with it immediately. She has now "Pandan-ed" a lot of recipes e.g. Pandan Donut, Pandan Coconut Crisps, Pandan Sausage buns, Pandan Egg tarts, Pandan Macau Almond Cookies, Pandan bread rolls, Pandan Mini Cheesecakes and many more. She´s not into publicity so Julia calls herself a home baker. Her children have all grown up, so with time to spare, she is loving the time she spends baking. It was good to catch up with Julia recently at the Melbourne Cake Bake & Sweets Show. Thank you Julia for reaching out to us!
Garlic: 1 clove
Ginger: 2 slices
Spring onions: some
Salt: 2 tsp
Sugar: 3 tsp
Pepper: a pinch
Soy sauce: 1 tbsp
Pandan powder: 10g
Coconut powder: 6g
Coconut water: 2 cups
Cream: 1 cup
Marinate drumsticks with salt, sugar, pepper & soy sauce and stand for a few hours.
Brown the garlic, ginger and drumsticks with coconut oil in a large saucepan.
Add the onion, carrots and potatoes and stir evenly.
Add coconut water and 1 cup of water and bring it to boil.
Add cream when the drumsticks and veggies are nearly cooked.
Turn off the heat and leave it for 30 minutes.
Put spring onion on top to garnish and flavour.
Do you know that the 3 most important ingredients in Chinese cuisine are Spring Onions, Garlic and Ginger?
As you can see Julia has been very busy "Pandan-ING" everything!
Top left - Pandan Bear Cupcakes, Pandan cookies, Pandan Sausage rolls, Pandan Egg tarts, Pandan Coconut Crisps and the famous HK Pineapple buns i.e. Pandan Polo Buns. The best part is everything tastes YUM once it is "Pandan-ED"!
Pandan is one of the most versatile ingredients around, and we´re always excited to learn new recipes from chefs who are also Pandan Lovers!
Julia also made a very simple Pandan Latte. All you need is 1 tspn Pandan with almond milk (sugar is optional). In the photo we've added palm sugar, boba pearls and shredded coconut to garnish. So delicious and refreshing! You´ll want a second round!
We gave away about 250 packs of Boba Tapioca Pearls at the Melbourne Cake Bake & Sweets Show recently!
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Many thanks to Bubble Tea Club for collaborating with My Blue Tea, and here's a Butterfly Pea Bubble Tea video on YouTube as an added treat! Subscribe for more and for our latest recipes. --> https://www.youtube.com/shorts/tcGQclMb8IE