I have stayed away from all offerings of sweet and sour because when I had tasted it for the first time as a teenager I had decided then and there that I didn’t like it. Granted that my palate was not as developed as it is now, I nevertheless found that the sauce needed to get over its split personality – was it sweet or sour because the combo just was not working, at least not for me. Click here to read the column and find out how Kylie Kwong changed by mind.
Top: prepared ingredients. Bottom: Sweet & Sour Sauce
My friend Felix over at Simply Trini Cooking really brought back some memories the other day when he made this drink. You see, we do not throw away the skin of the pineapple, we use it to make drink. My preparation was exactly like Felix's only I wanted to push the pineapple flavour forward and so I added 2 whole all-spice berries, 2 whole cloves and a 1-inch piece of cinnamon to the mixture when boiling.
I also reserved some of the pineapple to place in the glass when serving it. Get the recipe from Simply Trini Cooking.
CLICK the photography event had another successful run with it's RED theme. Arif of HomemadeS came out on top with her stunning photograph titled Daring to be Different. Congratulations to Arif who also wins herself a copy of my book!
My friend over at The Well-Seasoned Cook, Susan is hosting the 8th edition of My Legume Love Affair (MLLA) and she is offering my book as a prize to a random winner! How cool is that! Thanks for the support Susan. Peas, beans, dal, whatever you want call them, just get cooking.
Have a great weekend everyone!