Fresca fresh back from business trip in Shanghai, I could not immediately take advantage of the memories imprinted in my mouth for a week of exotic meals. But having little time because the show takes over and a week's absence also means a lot of work accumulated leave a quieter weekend experiments on rice and noodles and fragrant rolls and dumplings ... For now I'm focused on a treat some fusion of my own two feet, based on the problem of how to use the crunchy bits Ginseng toasted honey bought in a delirious visit to a grocery store where I brought home all sorts of things from the attractive packaging and the content often mysterious by the absence of words in Latin characters. sweets in the kitchen from the Far East are almost absent, at least as we understand them: to begin with are not nearly as sweet at all fruit and rice (in China) and beans (in Japan) and then missing cakes and yeast products, creams, creams, the ciocolati ...
So, not having tasted anything better, in the typical things that a wedding cake propitiatory billed as (sic) "sticky rice" and consists of a white sticky soup containing more sticky rice balls, I invented something vaguely exotic, but adequate for our tastes. In fact a good thing I've tasted it, but in a western restaurant (owned and Australian chefs and customers Anglo-Italian), a star anise ice cream cones served in crunchy almonds. It is simply carmella
mango in a pan with butter and brown sugar (and spice of ginger and cinnamon), served with vanilla ice cream and these delicious I must admit, fried sweet ginseng as a garnish.
