Adrianna Tan@libroraptor add a leaf into any tongsui you make. You’ll instantly make a SE Asian version of Cantonese tongsui with just that addition. You can switch out the regular sugars with interesting palm sugars as well to make it even more so. I usually do a base of some kind of palm sugar, with crushed ginger and pandan leaves.
Add it to rice as well for an extra fragrance. Rice and pandan leaves have a similar smell.
Put fish or chicken inside a leaf or more (making like a parcel with a few leaves), season the protein, use a toothpick to ‘close’ the parcel, then bake the whole thing.
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