Ginger Sweetened Condensed Milk
Chef Anh Luu from Tapalaya, makes this ginger sweetened condensed milk as a sauce for her cassava root cake served with pandan coconut ice cream. She says, "Why not make the sweetened condensed milk from scratch? It's so easy!"
Born in New Orleans where she lived with her Vietnamese family, Chef Anh Luu experienced a melding of culinary cultures early in her childhood. She grew up with the flavors of Southeast Asia from her parents' cooking alongside the classic French, Spanish, Caribbean, and African cuisine of New Orleans. This delicious culinary melange inspired her years later to create the unique Asian-Cajun tapas cuisine that she and owner Chantal Angot introduced at Tapalaya in Portland, Oregon in the fall of 2014. In spring of 2017, Anh bought the restaurant and continues to introduce Vietnamese ideas and flavors into her cuisine.
- Milk - 10⅝ oz
- Sugar - 3½ oz
- Ginger Root - 1/2 oz
- Unsalted Butter - 1¼ oz
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