Palm Sugar, Gula ArenFeb 06 2014
It is harvested from a specific kind of palmyra tree which produces sweet and watery sap that drips from cut flower buds. The liquid is heated until thickened and put in a coconut shell to set.
Papaya Flower, Bunga PepayaFeb 06 2014
Boil the papaya flowers and young leaves for a few minutes before cooking them to help reduce their bitterness. Papaya flower is difficult to substitute. Try bitter melon or bitter gourd. You will achieve the same taste but with a different texture.
Papaya, PepayaFeb 06 2014
A yellow or reddish skin indicates the ripeness of the papaya, or pawpaw. Its flesh varies from yellow to pink to orange. Ripe papaya is great for juices – add lime juice and a touch of sugar syrup. It is also excellent as a salsa – add ginger, chilli, lime and shallots.
Pineapple, NanasFeb 06 2014
Manadonese pineapples are small and sweet, some green skin varieties are already fully ripe. When buying pineapple, choose a sweet fragrant fruit with fresh looking green leaves. To peal the pineapple, stand the fruit upright and cut the skin off one centimetre deep. Then gouge out the black dots with the tip of your knife. Pineapples are delicious in both salads and hot dishes; rub with salt to get the best flavour.
Pomelo, Jeruk BaliFeb 06 2014
Though the Manadonese often eat pomelo, they rarely combine it with other foods. But they should! I have used it in a few salad recipes in this book.
Pumpkin, Labu KuningFeb 06 2014
Coming in many different shapes, pumpkins can be stored for months if you keep them whole with the stems. There are many shapes including round, oval “bottle shapes” known in the Europe and the US as the butternut squash.