Tuesday, May 12, 2015

Thai Cooking Class- Melbourne

Pandan Leaf

Pandan leaf also known as fragrant screwpine, it is a long and dark green leaf with the unique scent and flavour.  It is used over Southeast Asia and commonly uses to add into various cakes and desserts. It is also can be added into the rice (while cooking), where it imparts a beautifully subtle fragrance and flavour. You can buy it fresh or frozen from Asian groceries and keep in the freezer. Pandan essence can be used as a substitute in desserts. 

Learn how to use it in Thai cooking class on 27 June 2015 (Sat). More information find in the website www.jeanasiancooking.com.au 

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