Pandan

Pandan is versatile, earning the distinction “blades of glory” (Saveur). Sourced from our Capas farmers, pandan can be used whole as a wrap or tied into a knot, sliced into segments, as syrup or paste, adding color and aroma to dishes. Ideally it is bruised before use so that the fragrance comes through better. Pandan’s uses include: - as wrap for marinated meats or tofu and mushrooms before steaming then frying; - in mild curries, using it as you would makrut lime leaves; - inside fish or chicken along with lemongrass or spread out as bed before steaming; - as sauce, simmered with ripe tomatoes and chili sauce; - folded into baskets for savory and sweet rice cakes and puddings; - as pandan water that can be used as refreshing drink or in braising liquid or soup stocks; - in breakfast waffles and pancakes, topped with tropical fruits or homemade pandan jam; - as natural flavouring and food colouring in chiffon cakes, ice cream, and granita or sorbet; - cooked with steamed rice, coconut milk, and turmeric; - as pandan extract for your cocktail—time to park the mint leaves for now. STORE: Fold and tuck inside a sealed container and refrigerate for up to four days or freeze for up to six months.