Passion for flavour, respect for culture
When I first walked through Asian fruit markets, I noticed there was a strong odour. It’s something I’ve learnt you either love or hate. The odour (in my opinion) is a combination of smelly socks and rotten meat and is known as the Durian, or the “King of fruits” as regarded by many people in…
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During my last market visit, I noticed a green fruit in the shape of a ball with hard skin protruding in small segments, which reminded me of an army grenade. When we purchased the fruit, my wife and I were amazed by it’s juicy sweet flesh and vanilla undertones. We had to find out more… Custard apple is…
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Lately, there has been news going around the world about the miracle fruit, which I was aware of, from local Singapore food markets, but never paid attention to it. The fruit is called jackfruit. Jackfruit is the largest tree-borne fruit in the world. The exterior of this compound fruit is either green or yellow when ripe. The…
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During my stay in Bali, I was introduced to several interesting ingredients which I never heard of due to their subtropical origins and Asam Kranji is one of them. So what is Asam Kranji? Asam Kranji is a tropical fruit tree, which produces grape-sized edible fruits with brown hard inedible shells. An interesting fact is that it is…
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One of my favorite guilty pleasures is the Bounty chocolate bar (yummy! says my wife) – why you ask – it’s because of the coconut. Soon after relocating to South East Asia I got to explore more about coconuts and the tropical tree itself. The term coconut can refer to many things: the entire coconut…
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I don’t know about you, but I personally love dark chocolate. On a recent trip to Bali with my family, we visited a chocolate farm and learnt how chocolate is made. The kids loved the activity and as a bonus they got to take home their handmade chocolate bars. So what is Cacao? Cacao, cocoa,…
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While working on a project in Hong Kong, I visited several coffee and tea shops where I came across tea made out of coffee fruit skin. This tea is called “cascara” and has pleasant floral, yet dry and leathery undertones. Let’s find out more. Cascara is commonly taken in coffee producing countries such as Bolivia, Yemen and…
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