I ran into some conflict at work the last time I created a dish that fused together two cultures. I was serving a ‘chicken pho sandwich’ similar to a french dip but with all the usual pho ga fixings: chicken braised in a medley of charred onions, ginger and earthy spices, bean sprouts, thinly sliced white onion, thai basil, cilantro, and even a mayo flavoured with sambal oelek and gf hoisin.
We first encountered this unbelievable, spreadable, heaven-in-a-spoon through Jannell's good friend Meagan, who brought a jar of it back from Singapore. After trying it, Jannell couldn't stop talking about how good this was. It's essentially a pandan flavoured coconut custard, but since most of us have never encountered pandan before, that description really doesn't do it justice. It's sweet, rich and has this incredibly unique grassy flavour that comes from the pandan leaves. Please just trust us. You want this in your lives. It goes great on toast, on gf crackers as a snack, or our personal favourite application, as a replacement for maple syrup on waffles or pancakes.