tag:blogger.com,1999:blog-7583373780153105573.post4225030188793814225..comments2024-02-10T19:35:44.611+11:00Comments on vegan about town: nudel bar, melbournestephhttp://www.blogger.com/profile/09751546842854214664noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7583373780153105573.post-18484992734195164472009-09-14T14:05:06.183+10:002009-09-14T14:05:06.183+10:00I'm a Nudel Bar fan but have never tried their...I'm a Nudel Bar fan but have never tried their sweets. Now I want to check out the pandan!lisahttps://www.blogger.com/profile/01360941729345573146noreply@blogger.comtag:blogger.com,1999:blog-7583373780153105573.post-48202542500448243762009-09-01T15:04:54.439+10:002009-09-01T15:04:54.439+10:00I am so there.I am so there.Amyhttps://www.blogger.com/profile/11995135920609851921noreply@blogger.comtag:blogger.com,1999:blog-7583373780153105573.post-72418457293182470582009-08-29T17:56:36.022+10:002009-08-29T17:56:36.022+10:00Steph - you should try. It is quite easy. See if y...Steph - you should try. It is quite easy. See if you can buy the fresh pandan leaves, if not snapped frozen. I know in Sydney they sell them fresh at the Asian market. Here in Hobart, I buy them snapped frozen. You can extract the juice by chopping the leaves into pieces, then use a blender and sieve to extract the juice. Otherwise, pandan essence from Asian supermarket will do the same thing. Tiny drops. Not too much or it becomes too overpowering. :-)Victorhttp://foodtrail.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7583373780153105573.post-65681450697475746392009-08-29T17:34:45.530+10:002009-08-29T17:34:45.530+10:00It is very green, Victor, but it always is! I was ...It is very green, Victor, but it always is! I was very excited to see it on the menu, and it tasted quite great! I am always pleased when I can find it, it is so hard to find in Australia and I think you are right, it is quite a 'foreign' ingredient for Westerners! Such a shame, as it is such a great flavour!<br /><br />Hey Johanna, I've never cooked with pandan either, I just appreciate other people cooking it for me!stephhttps://www.blogger.com/profile/09751546842854214664noreply@blogger.comtag:blogger.com,1999:blog-7583373780153105573.post-50487322728700836792009-08-29T11:23:57.584+10:002009-08-29T11:23:57.584+10:00wow that colour is glorious - I have never cooked ...wow that colour is glorious - I have never cooked with pandan but always think I would like to - so maybe one dayJohanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-7583373780153105573.post-76953128777391923172009-08-29T08:38:10.659+10:002009-08-29T08:38:10.659+10:00I love pandan as well, Steph. Wow, that is very gr...I love pandan as well, Steph. Wow, that is very green! Tee Hee. I remembered making a pandan sponge cake for a friend's dinner party. Of course, it was green as well. One of the "kwai-lor por" said it looks like the algae in a fish tank! It is an ingredient quite foreign t the westerner. But I still love my pandan leaves and essence. I have to try that place next time in Melb. Cheers.Victorhttp://foodtrail.wordpress.comnoreply@blogger.com