Lemongrass
BAKED BANANA CUSTARD, WITH NUTMEG, DARK CHOCOLATE, OR LEMONGRASS SYRUP BY BOBBY ANANTA
Is that me, or is that the Indonesian vanilla pods that my mother sent it to me.. you need put extra vanilla pods to make sure you can taste vanilla custard. Nutmeg still in its shell so.. tangy.. bitter sweet.. Sugar?? for me less much better
..
TISANE by BOBBY ANANTA
In the Javanese concept Herbal tea always shows dark colour, with Tisane bright and fresh colour is a sign of fresh flovour.
The Recipe
A half dried mace (Manisan Buah Pala), (chop and soaking), crush a stalk of Lemongrass, few spring Mint and Orange Zest.
Pour over 12 fl.oz of boiling water … remember.. it isn’t Wedang Uwuh so don’t let the tea brew too long.
PORK BELLY (DID I RUIN THOMASINA MIERS’S RECIPE)
It was because of The Observe Magazine that I read it at work.. never cook with lard before (honestly) and 500 gram *bloody hell* eeeeekkkkkk.. and just change thyme with lemongrass. (Did I ruin it.. I dont think so)
BOBBY ANANTA VANILLA AND LEMONGRASS SYRUP
Ingredients:
- 2 cups sugar
- 1 cup water
- 4 vanilla pods
- 4 lemongrass
Preparation:
Bring the sugar, water and lemongrass to a boil in a saucepan.
Split the vanilla pods lengthwise into halves and place in a heatproof jar or bottle.
Pour the hot syrup over the vanilla pods and let stand for 8 to 10 hours.
Store in the refrigerator for up to one week.
