Podcasts about Pandan

Nan edisyon espesyal sa a, Carel Pedre resevwa atis WID pou yon konvèsasyon san gad dèyè. Apre yon peryòd silans depi album "Starboy" la, WID tounen pi fò ak yon nouvo pwojè ki rele "Pare".Pandan entèvyou sa a, WID leve vwal sou plizyè pwen enpòtan:- Sante Mantal: Poukisa li te nesesè pou li pran yon poz pou l jere tèt li anvan li tounen nan mizik.Relasyon ak Zinglin: Verite sou depa li, relasyon li ak Enymix (Zenglen), ak fason li te ankouraje lòt moun avanse.- Nouvo EP "Pare": Detay sou kolaborasyon ak Mystique, fason li chwazi travay ak jèn pwodiktè, ak vizyon li pou lavni.- Endistri a ak Medya yo: Eksperyans li ak fason kèk medya te inyore pwojè li yo malgre kalite travay li.WID esplike estrateji li: "Rebalanse pou l Domine". Yon konvèsasyon emosyonèl ak enspiran pou tout fanatik bon mizik ak moun k ap suiv vwayaj solo atis la.Tande nouvo EP a epi swiv WID sou tout rezo yo!

durée : 00:17:40 Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

En cuisine avec Palo et Elo Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Nan "Carel in the Morning" sa a, Carel resevwa atis Frè Gabe pou yon pale anpil sou nouvo album li ki rele "Puissance Divine". Frè Gabe louvri kè li sou defi li te jwenn lè l t ap kite Ayiti pou l al viv Etazini ak fason li jere karyè li ant kreyativite, endepandans ak lafwa.Pandan entèvyou sa a, n ap dekouvri:- Sekrè ki dèyè siksè ak vizyon album "Puissance Divine" la.- Kijan Frè Gabe fè tout travay li pou kont li: soti nan ekri, rive nan mix ak mastering.- Istwa kolaborasyon li ak lejann Maestro Jean René.- Eksperyans li te fè nan vwayaje nan zòn difisil an Ayiti pou l te ka reyalize tournée li.- Vizyon li sou mizik evanjelik la ak fason li jere kritik sou rezo sosyal yo.

L'Asia della mixology non guarda soltanto a Londra, New York o Singapore. Sta costruendo il proprio vocabolario. E lo fa con lime locali, zuccheri scuri, erbe aromatiche, spezie e fame di riconoscimento globale.Lo dico per esperienza diretta: sono andata in India per la Delhi Cocktail Week e la Golden Peacock Cup, presentata come la “India's first international cocktail competition”. E proprio in occasione della gara internazionale ho conosciuto Maran Nadeson, tesoriere della Mixology Alliance of Malaysia, a Gurgaon nei panni di giudice oltre che di responsabile della delegazione di bartender malesi. La sua idea è chiara: il talento non basta. Gli ingredienti non bastano. Nemmeno una buona storia, da sola, basta. Serve una struttura. Serve una comunità. Serve un sistema.

Carel Pedre resevwa Samy Beatz, yon jèn beatmaker ayisyen k ap revolisyone endistri mizik la depi lakay li an Ayiti. Samy pataje pakou li, soti nan premye fwa li louvri aplikasyon FL Studio pou rive nan kolaborasyon ak gwo mak entènasyonal ak siksè li sou YouTube kote li depase 100,000 abòne.Pandan konvèsasyon sa a, n ap dekouvri:Kijan li rive vann beat nan lemonn antye pandan li baze nan peyi l.Sekrè ki dèyè siksè li sou YouTube ak kijan li bati yon kominote entènasyonal.Eksperyans li kòm asistan pwodiktè nan gwo estidyo Ozetazini tankou Power Station.Konsèy pou jèn k ap kòmanse k ap chèche viv de pasyon yo nan mizik ak teknoloji.Yon videyo ki chaje ak motivasyon pou tout kreyatè kontni ak mizisyen ki vle konnen kijan pou yo itilize entènèt la pou yo rive pi lwen.

Nan emisyon sa a, nou resevwa pè Mesrosne, yon prèt ki trè aktif sou rezo sosyal yo, pou yon konvèsasyon sensè sou pakou li, lafwa li, ak vizyon li pou Ayiti.Soti nan Miragwann, rive nan vil Boston, jouk li vin sakre pè, Pè Merosne pataje istwa li ki plen ak leson detèminasyon. Li esplike tou poukisa li chwazi itilize platfòm tankou TikTok ak Facebook pou li preche levanjil la yon lòt jan, pandan l ap rete pre reyalite pèp la.Pandan n ap travèse yon moman difisil nan peyi a, Pè Louis Merosne lanse yon apèl pou yon "revolisyon lapè" ak yon solisyon ayisyen pou kriz la. Li kwè fò nan potansyèl jèn yo, menm jan nou wè sa ak siksè Ariana ak lòt jèn k ap reprezante fyète nou.

Pastry chef, longtime collaborator with Yotam Ottolenghi, and practicing psychologist Helen Goh joins the New Books Network to discuss Baking and the Meaning of Life: How to Find Joy in 100 Recipes, a debut that brings together more than a decade of recipe development with her clinical work in psychotherapy. In this conversation, Goh speaks with host Laura Goldberg about the central question of the book: why we mark important moments with cake. What begins as a simple observation becomes a framework for understanding baking as ritual, a way of expressing care, marking time, and creating meaning through shared experience. Goh describes baking as part of a broader “mosaic” of meaningful acts, where small gestures contribute to a sense of purpose and connection. Drawing on existential thinkers such as Viktor Frankl and Irvin Yalom, she emphasizes that meaning is something we actively construct in everyday life. The discussion also explores her framework of meaningful activity, including autonomy, competence, relatedness, beneficence, and creativity, and how baking uniquely brings these together. Recipes such as the Pandan and Coconut Chiffon Cake, Green Tea and Red Bean Brownies, and the Very Good Apple Pie reflect the book's blend of cultural memory, technical precision, and emotional resonance. Goh reflects on her path from a Malaysian Chinese upbringing without a baking tradition to an international pastry career and a parallel life in psychology. The book ultimately positions baking as something beyond necessity, an act that reveals how people create connection, ritual, and meaning in everyday life. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Carel Pedre ap resevwa Christ-Tell, yon jèn kreyatè kontni ki gen sèlman 16 an e k ap viv Senmak. Christ-Tell vin tounen yon gwo sansasyon sou rezo sosyal yo gras ak videyo edikatif li yo sou lang kreyòl la ak lòt sijè enteresan.Pandan konvèsasyon sa a, Christelle pataje:Kijan li te kòmanse fè videyo nan mwa septanm 2025.Wòl enpòtan frè li jwe kòm manadjè ak montè videyo li yo.Kijan li rive jere lekòl li ak siksè li sou entènèt.Pwojè li genyen pou lavni, kote li anvizaje etidye syans jiridik.Konsèy li pou lòt jèn ki ta renmen kòmanse kreye kontni tou.Yon bèl egzanp detèminasyon ak entèlijans jèn ayisyen yo!

durée : 00:04:16 - Le marché de François-Régis Gaudry - par : François-Régis Gaudry - Une feuille emblématique de la cuisine asiatique qui a de plus en plus de succès en France. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Während Hanna in Berlin noch auf den großen Schnee wartet, steht Zora in Hamburg bereits kniehoch im Schnee. Die beiden sprechen beim Kaffee über Öfen mit klangvollen Namen wie „Küchenhexe“ – und darüber, warum Zora aktuell im Gym duschen muss. Kulinarisch dreht sich im Dreierlei alles um Knollensellerie, bevor die beiden im Service die Foodtrends für 2026 besprechen. Länder­küchen rücken stärker in den Fokus, Fusion verliert an Bedeutung und Küchenchefs werden immer mehr zu sichtbaren Marketinggesichtern – vor allem auf TikTok. Hanna teilt außerdem ihre Prognose zu Geschmacksrichtungen, die den Markt prägen werden: Pandan steht ganz vorne, und bei den Getränken könnten Horchata oder Hojicha die Matcha Latte ablösen. In der Rubrik „Probleme am Herd“ geht es diesmal um die Frage, wie man im Urlaub richtig nach guten Restaurants recherchiert. Beim Feierabendbier verrät Hanna, dass sie nichts weiter vorhat, während Zora noch ein Insta-Video-Shooting auf dem Zettel hat – inklusive vorherigem Großeinkauf.

We pull up a seat with Chef Danielle Cain and front‑of‑house lead and bar creator Rob Hirst of Hey Babe, the new East Liberty lounge inside the Maverick Hotel that's fast becoming Pittsburgh's coziest third place. From a crispy eggplant that rules social media to a five‑spice pork belly and salmon tartare, the menu's range is deliberate.The drink menu including an espresso martini that pours with a creamy cascade like Guinness and a color‑shifting Oaxacan old fashioned, while NA and low‑ABV options sit proudly next to the classics so guests can pace the night without losing the ritual. Danielle and Rob have been taking notes and capturing inspo along their established F&B careers and shared travel as life partners. Design drives the feel of Hey Babe with curves, custom lamps, and stained glass that nods to the church across the street, along with remembered flavors punctuating menu and drink items... ever heard of Pandan?To cap off our episode, resident wine expert Catherine Montest shares a zero‑stress mulled wine recipe—two bottles of red, a hit of brandy, warm spices, citrus zest, and gentle heat—perfect for fall gatherings, holiday parties, or a quiet Sunday game. If this conversation leaves you hungry and a little inspired, hit play, save the recipe, and come hang at Hey Babe. Enjoyed the show? Subscribe, share with a friend, and leave a quick review to help more Pittsburgh food lovers find us.Support the showLiked the episode? We'd love a coffee!

Today's guest is Lauren Tran, the owner and pastry chef behind Bánh by Lauren, the popular Vietnamese-American and French-inspired bakery in New York City's Chinatown. Lauren's menu is a love letter to tradition, family, and flavor with delicious treats like lychee raspberry macarons, steamed rice cakes, and pandan coconut chiffon cake. Lauren joins host Jessie Sheehan to share how she turned a pandemic pop-up into one of the city's most buzzed-about bakeries, the pie contest that helped launch her career, and how her childhood in Seattle, fine-dining training, and Vietnamese roots shape every recipe she creates. Then, the duo walk through Lauren's recipe for her signature Pandan Honeycomb Cake (bánh bò nuớng in Vietnamese).Thank you to Nordic Ware and California Prunes for their support. Jubilee L.A. tickets are on sale now!Join our Summer Tastemaker Tour waitlistGet The Power IssueVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Lauren: Instagram, Bánh by Lauren websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Nan epizòd 89 la, timesye yo te gen onè resevwa 2 "amies" podcast la ki se Castrandre ak Dahana pou te debat yon sijè ke yon lòt "amie" chè podcast la te reklame: Koup kap VIV ANSANM nan kay!Se te yon bon deba paske te gen vèsyon 2 gason ak vèsyon 2 fi, te gen tou 2 ka de koup ki pap viv ansanm ankò ak 2 ka kote koup yo toujou ap viv ansanm.Pandan yo tap Tchilaks, yo pase sou pèsepsyon granmoun ak anpil moun jouk jounen jodia sou fenomèn viv nan kay ansanm avan maryaj la.Te gen gwo kou rit, anpil blag, anpil bèl pozisyon ak opinyon... an brèf: TE GEN PLEZI!ENJOY epi nap kwaze lòt semenn pou nou tchilaks pi rèd!

Asia-Pacific markets are mixed this morning, with Tokyo and Sydney up, but Seoul down amid political jitters. Hosted by Michelle Martin with Ryan Huang, this episode dives into Apple’s cautious outlook despite a $25 billion profit and Amazon’s upbeat spin on tariffs. McDonald's slumps, Eli Lilly surprises, and Pop Mart dazzles investors with a 470% surge. We track the STI’s winners and losers, and spotlight Bengawan Solo’s pandan cake craze hitting global headlines. Plus: could Tesla really part ways with Elon Musk.See omnystudio.com/listener for privacy information.

Fiatin klassikkomalli Panda on nykyään Grande Panda. Voimalinja on sähköistetty, mutta tulee tarjolle myös hybridi. Pandan muotoilu on näyttävää ja persoonallista, ja Fiat osoittaa, että myös halpisauto voi olla oikeasti hieno.

Sijè jodia, yon fwa ankò, vini de yon oditè podcast la, yon GWO oditè cho a: Moumoune!Pandan ti mesye yo ak Jefferson te rele Moumoune pou swetel bòn fèt, li te tou propoze pou yo pale de “Pitit deyò / Kout pitit.”Sijè a pi konplèks ke sa nou te ka panse. Li gen anpil fasèt ak anpil fason ou ka apwoche yo.Panèl la fè yon bèl job pou mete yo nan diferan senario yo epi tire nan eksperyans pèsonèl yo pou fè analiz la.Evidaman apwòch yo sibjektif men gen anpil leson ki ka tire.Enjoy epi mèsi Moumoune; BÒN FÈT ankò!

I've known Nico since his time at Experimental Cocktail Club Paris around 2008, and he's very much the mixologist's mixologist; most people would say - I agree - that he's one of the two or three best mixologists working today. He just launched Kota Pandan liqueur with a banging party in Mace NY, so the next day we sat down to talk bars, pandan, awards, the state of the business, how he almost opened a place in Singapore, the importance of hiring, burning out on cocktails, his guest bartending odysseys, and our love of arrack - plus a whole lot more!Nico's website: https://nicodesoto.com/ Nico on IG: https://www.instagram.com/nico2soto/?hl=frKota Pandan Liqueur: https://www.instagram.com/kota.pandan/ Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

Maha Shivratree : Navin Ramgoolam appelle à l'unité et fustige les fauteurs de troubles… « Mo ti dir pandan kampagn, nou pou met lorder kot ena dezord », martèle le Premier ministre

Jonise te resevwa yon nouvèl ki t ap boulvèse lavi li: li te gen kansè nan tete stad 4 pandan li te ansent. Malgre tout difikilte yo, li te batay ak fòs pou li pote pitit li sou tè a epi kontinye ap goumen ak maladi a. Nan temwayaj sa, li pataje eksperyans li, soutyen fanmi li, enpòtans prevansyon ak sansibilizasyon nan kominote Ayisyèn lan. Yon istwa kouraj ak espwa ki montre fòs yon manman!

Epäsuosittuja mielipiteitä tänään: Pandan halvin joulukonvehti on paras, porno on perseestä ja hiihto on kuningaslaji, joten s'il vous plaît saatana.

Satunnainen luontomiehemme heräsi lokakuun alussa karvaaseen pettymyksen tunteeseen. Nimittäin eräs eläinlaji on poistumassa Suomesta ja Blomis ei ole sitä käynyt katsomassa, saati ottamassa siitä kuvaa. Ja kuten kaikki tietävät, ottamaton kuva on ikuisesti poissa. Kuusi vuotta siihen olisi ollut aikaa, mutta senkin ajan mainittu henkilö käytti ihan johonkin muuhun ja nyt hiekka tiimalasissa on valumassa loppuun tämän lajin havaitsemisen kannalta. Onneksi elämä jatkuu, mutta aina se ottamaton kuva harmittaa ja näkemätön laji kismittää. Ettei vaan tulisi uniin saakka tämäkin. Oletko sinä nähnyt isopandan eläintarhassa tai jopa livenä luonnossa?

Learn More: https://kota-liqueur.com ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

Randevou 12 Jiyè 2024: Biden Sèmante Lap Rete nan Kous Prezidansyèl la Pandan Konferans pou Laprès li

Nan sosyete pa nou, nou toujou tande moun kap di “tifi ak ti gason se gaz ak alimèt “.Se yon fason pou di ke lè gason ak fi twò pre youn lòt li ka kreye

Today we'll try another flavor of Eat Your Mouth Off from Kellogg's. Why? We like torture. Then we'll do a little better with Pandan from OffLimits, and even better still as we Poop Like Champions!Become a supporter of this podcast: https://www.spreaker.com/podcast/cereal-killers--4294848/support.

Nan fè jouda sou rezo yo semèn sa, Lhee tonbe sou yon ti rechèch ki di anpil gason kap viv nan zòn Boston jije ke depi yo mennen yon Lady soti yo atann yo ke fi a pral oubyen ta dwe kouche avèk yo.Rechèch sa pouse timesye Tchilaks yo gade zafè ki rele “first date “ la nan kilti pa nou an. Pandan yap pale de pwòp eksperyans yo, yap analize atant yon gason genyen lè li mennen yon fi soti pou premye fwa.Anpil koze pale so ENJOY!

Onko parempi nukkua 5-10 minuuttia pidempään, kuin olla ajoissa paikalla? Entä onko Pandan juhlapöydän konvehdit paras konvehtirasia?

Nan epizòd sa a , Emmy chita avèk Marc Alain Boucicault. Pandan echanj sa a, Marc Alain pataje eksperyans pèsonel li , valè l . Yo te abode tou , yon seri faktè sansib nan sa ki gen pou wè ak konfyans nan tèt ou , relasyon ak moun ak jwenn ekilib an travay ak Lavi pèsonèl. Al tande ! --- Support this podcast: https://podcasters.spotify.com/pod/show/nannanpodcast/support

“rale yon nway”, “fon w griye”, “puff puff pass”, etc… sa yo se kèk nan ekspresyon ke moun itilize nan diferan kilti pou yo fè referans ak fimen.Fimen gen plizyè deseni depi li antre nan kilti limanite. Gen achiv ki menm di ke yo te konn vann li kòm yon bagay ki bon pou lasante.Moun fimen pou anpil rezon e jounen jodia, yo gen plizyè opsyon pou rann fimen pi aksesib.Avèk envite yo PSteph, ti mesye yo eksplore tout aspè ki antoure egzèsis fimen an. Yo tou profite pataje eksperyans pa yo ak konpreyansyon yo de zak sa a.Pandan wap ENJOY epizòd la pa bliye fimen gen konsekans grav sou lasante e se sous anpil maladi.Se mèt kò ki veye kò!

Payton and Brian got together to sip a couple of Milk/Cream stouts from Ballard's Lucky Envelope. Listen along while you enjoy some of your own tasty beverages! You can get these from Packmule.beer while they last!

Wir sind zurück aus dem Urlaub und sind heute alte Männer: wir reden über Aquavit. Und Verjus. Und auch Pandan. Es wird viel spekuliert, diskutiert und verifiziert! Folgt uns in eine post-Urlaubs Folge mit viel, viel Inhalt. Und natürlich: bleibt durstig! ——————————- TRONTHEIM MULE 4,5cl Aquavit 1,5cl Limettensaft 3-4 Blätter Minze 0,5cl Kräuterlikör Mit Spicy Ginger auffüllen. Alle Zutaten auf Eis schütteln und in ein vorgekühltes Highballglas geben. Mit einem Rosmarinzweig garnieren und ab dafür! ——————————- Habt ihr Fragen zu Drinks, Spirituosen oder allem Anderen, was flüßig und trinkbar ist? Dann schreibt uns eine Mail an dieletzterundepodcast@gmail.com oder slidet in unsere DMs auf https://www.instagram.com/dieletzterundepodcast/ und wir besprechen eure Frage in der nächsten Folge, Versprochen! (Vielleicht) 0:00:00 Vorgespräch 0:48:04 WTF ist Aquavit 1:10:25 Der Drink der Woche 1:14:56 Frag deinen Barkeeper 1:36:22 Die Allerletzte Runde Introsamples von Pixabay: Intro und Outro: Let it Go von ItsWatR Drink der Woche: Intrigue Fun von Musictown Frag deinen Barkeeper: Epic Hollywood Trailer von Daddy's Music Die Allerletzte Runde: Lofi Study von FASSounds --- Send in a voice message: https://podcasters.spotify.com/pod/show/christian-witt5/message

Des glaces choc à l'esprit rock. C'est le crédo de Henri Guittet depuis le départ avec Glazed. D'abord consultant pour des grands groupes, il s'est lancé dans le monde de la glacerie avec l'envie de proposer des parfums comme on n'en voyait nulle part ailleurs. Feuille de figuier, Vanille Mélilot, Mangue Piment d'Espelette… chacune de ses glaces propose un petit twist inattendu qui fait toute la différence ! Ses seuls mots d'ordre ? S'amuser, étonner mais toujours en proposant des glaces et sorbets de qualité. D'ailleurs quand il s'agit de sorbet, Henri ne lésine pas sur la qualité en y ajoutant un maximum de fruits. Et ça fait vraiment toute la différence ! Bref, Glazed c'est rafraîchissant, innovant, et délicieux… tout ce qu'on aime ! Au menu de cet épisode :

Pandan, also known as screwpine, is a herbaceous tropical plant that grows abundantly in Southeast Asia. It is famous for its long, slender, spiky, and upright bright green leaves that are similar to the palm tree. In Chinese, it is called "fragrant plant" because of its unique, sweet aroma. Pandan leaves are widely used in Sri Lankan, Thai, and other South Asian recipes to add a unique taste and aroma to savory dishes, flavorful desserts, and drinks. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! The taste of the Sambal sauce In terms of flavor, sambal is generally quite spicy, thanks to the chili peppers that are used in its production. The heat level can vary depending on the specific type of chili peppers used and the amount of sambal that is added to a dish. In addition to the heat, sambal also has a bold, complex flavor that is a result of the combination of ingredients used in its production. The shallots and garlic provide a mild sweetness and a hint of pungency, while the vinegar and sugar add a touch of acidity and sweetness to balance out the heat of the chili peppers. The shrimp paste, if included, adds an additional layer of savory, umami flavor to the sauce. Overall, sambal is a flavorful and spicy condiment that adds a lot of character to the dishes it is used in. Where does Pandan Leaves come from? Pandan is native to Southeast Asia, including Indonesia, Malaysia, Thailand, and the Philippines. It has been cultivated for centuries in these countries for its culinary and medicinal purposes. Today, pandan is also grown in other tropical regions such as Australia, India, and Africa. How is Pandan Leaves used in cooking and cocktails? Pandan leaves are used to infuse a sweet, nutty, and floral flavor into various dishes and drinks. In Southeast Asia, pandan leaves are commonly used in rice dishes, curries, stews, soups, and desserts such as pandan cake, pandan chiffon, and pandan jelly. The leaves are also used to flavor drinks such as coconut milk, tea, and cocktails. Pandan leaves can be used fresh or dried, and they can also be turned into an extract or paste for more convenient use in cooking. One of the reasons why pandan has become popular in the U.S. is its unique sweet aroma and flavor. Pandan has a nutty, floral, and vanilla-like flavor that adds a distinct taste to many dishes and drinks. It's a popular ingredient in many Sri Lankan, Thai, and other South Asian dishes, and it's commonly used to flavor desserts and beverages such as pandan cake, pandan jelly, and pandan-infused cocktails. The fragrant aroma of pandan is also used in home fragrances, candles, and skincare products. Cooking with Pandan Leaves If you're a home cook looking to experiment with Pandan, there are a few easy ways to incorporate this unique ingredient into your cooking without having to make a Southeast Asian dish or dessert. One simple way to experiment with Pandan is to make a Pandan-infused simple syrup. To make it, bring 4 cups of water to a boil, remove from heat, then add 3 to 4 Pandan leaves. Let it rest, tasting every few minutes to determine your ideal concentration, then strain and chill. You can use this simple syrup to add a unique flavor to cocktails, iced tea, or lemonade. Another way to experiment with Pandan is to make Pandan extract. Cover Pandan juice and keep it in the fridge without moving it for 2 days (48 hours). Then, pour off the lighter-colored top layer,

I veckans sista avsnitt av Magiska Godnattsagor får ni höra den roliga godnattsagan "Den Trollande Pandan Po" som är önskad av Lima, 7 år från Uttran i Botkyrka kommun. Följ med på Pandan Pos äventyr där han utför magi och lever livet till fullo i en bambuskog i Kina. Dessutom får ni lära er lite intressant om skateboard från Aida, poddens AI-assistent. Sätt på hörlurarna och följ med oss på en magisk godnattsaga! Skicka gärna in ditt önskemål om vad ni vill höra i nästa avsnitt eller förslag på fakta teman på www.magiskagodnattsagor.se. Följ oss på Facebook och Instagram. Sökord: magiska godnattsagor, godnattsaga, barn, läggdags, podcast för barn, barnlitteratur, ai, godnatt.

Anpil gason pa dakò lè se yo menm sèlman k ap bay medam yo chokola, medam yo tou yo gen agiman pa yo sou dosye sa, gen gason ki toujou vle rete sibòg, yo dwe tèt relasyon an, se yo ki pou bay yo pa p pran, deba a pa piti.... NetAlKole Talk Tande Dènye Epizòd Pòdkas Spotify Podcast : https://spoti.fi/3H2oBii Apple Podcast : https://apple.co/3wmHveK Live Youtube : https://bit.ly/3XOztXM Google Podcast : https://bit.ly/3J4Llkm NetAlkole Website - NetAlkoleMedia.com https://bit.ly/m/netalkolemedia --- Send in a voice message: https://podcasters.spotify.com/pod/show/netalkole/message

Een aflevering vol met suiker. Emma staat een heel weekend deeg te kneden en beslag te mixen. Marieke vervult een van de meest bevredigende keukentaken ever en geeft een recept voor een zoete losse pols. Brian vertelt over zijn ‘pelgrimstocht' en wandelt van hummus naar falafel. En hoe reageer jij als je uren staat te zwoegen voor een feestmaaltijd op kantoor en een collega er obviously véél minder moeite insteekt?

Este episodio es posible gracias al mejor y más confiable internet de Puerto Rico: AeronetPR.com y su nuevo servicio HOMEFi! Por fin llegó el internet de Aeronet para tu casa, a precios y velocidades inigualables.  Si no estás satisfecho con tu servicio de internet, en tu hogar o negocio, y quieres romper con el duolopolio del internet rojo y azul, no esperes más y llama ahora a Aeronet al 787 273 4143 o visita homefi.pr. Te puedes suscribir por internet, sin hablar con nadie.  Los planes del hogar comienzan en 49.00 mensuales y el servicio está disponible en la zona metropolitana y pronto en el resto de la isla. No lo pieneses más! Llama ahora al 7872734143 o visita homefi.pr. Este segmento es traído a ustedes por Microjuris. ¿Quién es Microjuris? Lacompañía puertorriqueña con las mejores ofertas de Pre-Black para las abogadas ylos abogados de Puerto Rico. Elige entre: 24 créditos por $250, 12 créditos por $160 u 8 créditos por $130. Además, cuentan con cursos de educación jurídica continua a $40. La oferta culmina este jueves, 24 de noviembre a las 11:59 p.m, así que entra ahora mismo a ofertadelmes.microjuris.com o llama al 787-724-3889En Puestos Pa'l Problema, no queremos a ningún abogado y abogada con In Re. -- Somos La Crema Heladería. La Casa del Helado Manchego. Nos distingue nuestra textura cremosa y nuestros deliciosos sabores exóticos. Por eso somos La Crema de La Crema. Ofrecemos helados artesanales hechos 100% aquí. Este helado de Manchego es hecho a base de queso manchego, especias y mucho cariñito de Heladero Boricua. A parte del Manchego ofrecemos otros 11 sabores que cambian según le salga del forro a Heladero Boricua. Entre estos otros sabores está el Key Lime Pie, Cúrcuma y Guayaba, Kuki Monstel (es un cookies and cream en esteroides), Blueberry Lavanda y Miel, Butter Pecan, Pandan (no pregunten qué es el Pandan, vayan y pruébenlo), entre otros. También tenemos opciones veganas y sorbets como Fresas con Chocolate o Parcha y Coco. Puedes encontrarnos en Facebook como La Crema Heladería e Instagram como @lacremaheladeria. Estamos ubicados en la Calle San Jorge 357 en Santurce frente al condominio Las Carmelitas. Poco más arriba del Hospital del Niño. AL LADO DE NUESTRO ESTUDIO! ACEPTAMOS MANTENCADOOO COMO PAGO! Si no sabes como llegar también puedes buscarnos en Google Maps como La Crema Heladería.    --- Seguimos en PPP YHLOQMDG bizcochito edition. Esta semana nos sentamos con el master sayayin del True Crime boricua, Armando de CrimePod y profundizamos sobre el caso de Kevin Fret, el abogado Cotto Cartagena y su relación con la viuda negra.  Además politiqueamos un poco y nos acompaña Jay el Bartender el patroncito que tiró al medio la investigación de la resistencia sobre la verdadera identidad de La Peluca de Olivo. Este episodio también lo puedes ver en nuestro YouTube Conoce la lista de organizaciones que merecen tu apoyo y donativos en prneeds.cash  Con Jonathan Lebrón (@SrLebron) y Luis S. Herrero (@lherrero). Sigue a PPP en Twitter, Facebook e Instagram. ¿Te gusta el podcast? ¡Déjanos 5 estrellas! Nuestro logo y camisetas fueron diseñadas por Gabriel René. Síguelo en @gabrielrodz | https://gabrielrene.com Nuestra música fue compuesta por CPR EFFE. Descarga su disco "Treinta y Ocho". ¡Riega la voz! Dile a tus amigos que se pongan al día escuchando PPP.Suscríbete a nuestro Patreon y recibe contenido exclusivo, artículos: https://patreon.com/puestospalproblemaSee omnystudio.com/listener for privacy information.

Este episodio es posible gracias al mejor y más confiable internet de Puerto Rico: AeronetPR.com y su nuevo servicio HOMEFi! Por fin llegó el internet de Aeronet para tu casa, a precios y velocidades inigualables.  Si no estás satisfecho con tu servicio de internet, en tu hogar o negocio, y quieres romper con el duolopolio del internet rojo y azul, no esperes más y llama ahora a Aeronet al 787 273 4143 o visita homefi.pr. Te puedes suscribir por internet, sin hablar con nadie.  Los planes del hogar comienzan en 49.00 mensuales y el servicio está disponible en la zona metropolitana y pronto en el resto de la isla. No lo pieneses más! Llama ahora al 7872734143 o visita homefi.pr.  Gracias Aeronet! También lo presentan nuestros patroncitos Pymes, Los jabones Don Gato son hechos a mano, sin químicos dañinos ni detergentes. Elaborados con los mejores aceites naturales, esenciales y aromáticos, seguros para la piel. Pruébalos y siente la diferencia. Visítalos ahora en jaboneradongato.com  y al utilizar el código "ppp"  obtienes un 10% de descuento en tu compra. Síguelos en sus redes facebook, instagram y twitter como jaboneradongato para mantenerte informado Somos La Crema Heladería. La Casa del Helado Manchego. Nos distingue nuestra textura cremosa y nuestros deliciosos sabores exóticos. Por eso somos La Crema de La Crema. Ofrecemos helados artesanales hechos 100% aquí. Este helado de Manchego es hecho a base de queso manchego, especias y mucho cariñito de Heladero Boricua. A parte del Manchego ofrecemos otros 11 sabores que cambian según le salga del forro a Heladero Boricua. Entre estos otros sabores está el Key Lime Pie, Cúrcuma y Guayaba, Kuki Monstel (es un cookies and cream en esteroides), Blueberry Lavanda y Miel, Butter Pecan, Pandan (no pregunten qué es el Pandan, vayan y pruébenlo), entre otros. También tenemos opciones veganas y sorbets como Fresas con Chocolate o Parcha y Coco. Puedes encontrarnos en Facebook como La Crema Heladería e Instagram como @lacremaheladeria. Estamos ubicados en la Calle San Jorge 357 en Santurce frente al condominio Las Carmelitas. Poco más arriba del Hospital del Niño. AL LADO DE NUESTRO ESTUDIO! ACEPTAMOS MANTENCADOOO COMO PAGO! Si no sabes como llegar también puedes buscarnos en Google Maps como La Crema Heladería.  --- En este episodio, hablamos de las lágrimas populares, la razón de cómo apareció un bono para empleados públicos en el Plan de Ajuste, la institucionalidad del guiso en la Junta, y la nueva contratación de Foundation for Puerto Rico entre otros asuntos medulares. Esta semana transplantamos de nuevo al panel de las Guayaberas de WIAC con los patroncitos Jose Javier Lamas y Christian Sobrino. Este episodio también lo puedes ver en nuestro YouTube Conoce la lista de organizaciones que merecen tu apoyo y donativos en prneeds.cash  Con Jonathan Lebrón (@SrLebron) y Luis S. Herrero (@lherrero). Sigue a PPP en Twitter, Facebook e Instagram. ¿Te gusta el podcast? ¡Déjanos 5 estrellas! Nuestro logo y camisetas fueron diseñadas por Gabriel René. Síguelo en @gabrielrodz | https://gabrielrene.com Nuestra música fue compuesta por CPR EFFE. Descarga su disco "Treinta y Ocho". ¡Riega la voz! Dile a tus amigos que se pongan al día escuchando PPP.Suscríbete a nuestro Patreon y recibe contenido exclusivo, artículos: https://patreon.com/puestospalproblemaSee omnystudio.com/listener for privacy information.

Nu finns ett nytt avsnitt av "En vildare planet" ute. Den här veckan pratar vi röda pandor med Emma och tar reda på om man verkligen kan kallas för rovdjur när man mest äter bambu och hur det kommer sig att de klättrar så bra som de gör. Bland annat. Det här vill du inte missa! Har du frågor om djur? Maila podd@nordensark.se så försöker vi svara i podden.

Selamat Malam Semuanya. Saya Chow Sing Sing Host dari Podcast Horror Night Story. Podcast Seram yang akan tayang setiap malam. Kirim cerita atau pengalaman seram kamu untuk didengarkan di Podcast ini melalui Email komunitasarwah@gmail.com atau bisa juga DM di instagram @podcast_nighstory. Dan jangan lupa Follow Twitter saya @chow_mas. Selamat Mendengarkan Podcast Horror Night Story. --- Support this podcast: https://anchor.fm/night-story/support

皆さんこんにちは、今日はインドネシアのお菓子をご紹介します。 今日のテーマはズバリ、MANISAN BLIGOです。 BLIGOとはインドネシアでとれる果物のことです。 果物と言っても野菜に近い印象があります。 スイカを長細くした形をしていて、中には白い実がなっています。 この実を使って料理されるのが、MANISAN BLIGOです。 MANISAN BLIGOはその名の通り日本人の私にはとっても甘いですが、歯ごたえがあって美味しいです。 色付けにはPANDANが使われていて、シナモンの香りもします。 ギザギザに切り込みがはいっていることで更に食欲を誘います。 皆さんも是非とのお試しください。 ご紹介ありがとうございます。　それではまた明日。

Boodschappen! Eindelijk weer low budget rijst en tissueboxen! Vaak hoor ik dat mijn videos rustgevend zijn. En dat mensen het fijn vinden om mijn stem op de achtergrond te hebben terwijl ze zelf koken, schoonmaken, huiswerk maken of vlak voor het slapen. Dat is zo tof! Misschien heb je er ook wat aan. Kijk mee.

Inspired by the dessert she had at a restaurant called the Malayan Council during her last trip to Singapore, Sarah enlists the help of her friend Irene, from the Bits of Joy Cake Company, to create their version of the vibrant green Ondeh Ondeh Cake.They introduce Three Kitchens Podcast to two new ingredients, Gula Melaka and Pandan, which give this cake it's distinctive colour and sweetness. Join us to learn all about this beautiful dessert!And, if you haven't already, go check out local cafes around Calgary that are participating in the YYC Hot Chocolate Festival. We've sampled a few and gave our reviews. Now it's your turn to go and find  your favourite before the end of February!Episode Links~~~~~ Onde Onde Cake Recipe~ Bits of Joy Cake Company~ Hot Chocolate Festival~~~~Three Kitchens Podcast - a home cooking showCheck out our website  where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.com~~~~Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast~~~~Drop us a comment or give us a like - we'd love to hear from you! Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

Wie kann man seine Gefühle anerkennen, kommunizieren und was bringt das eigentlich? Wir sprechen mit Xinan Pandan über soft sein und für sich selbst und andere zu caren. Was bedeutet Radical Softness für queere und/oder BiPOC-Community-Arbeit und wie steht sie im Kontext von Geschlechterrollen und Social Media? Xinan erzählt von Xinans Herangehensweise und Arbeit und auch wir teilen unsere Erfahrungen.

#AcıTatlıMayhoş Aylin Öney Tan bugün, Uzak Doğu mutfağından bizdeki yasemin ya da basmati pirincine benzeyen pirinçle yapılan kokulu pilavı anlatıyor. Sırrı, suyuna atılan ferah ve parfümlü 'pandan yaprağı' ya da bir başka ismiyle 'hurma çamı'nda gizli.

Panda mw tap li la bib, Setenspri te pataje yo bel konsey avem. Konsey sa te util mwen anpil e se pou tet sa mw vin patajel journe jodia avek nou nan kwen karamel la. Mw evite nou pou nou tande bel konsey sa epi pou nou patajel ak fanmi e zanmi nou. Pa bliye dim si konsey te dous kou siro oubyen anmè kou fièl pou nou. Rete avek lamour Bondye.

Kòm premye me sete fèt travay, nou deside fè yon pwogram spesyal pou mwa sa. Pandan 3 epizòd, nap gen okazyon prezante w 3 fanm ki gen metye syantifik diferan. Yo pa ni doktè, ni enjenyè sivil. Nan premye epizòd seri a, Aby, Tina ak Karl ap envite w rankontre Enj. Tatiana Kenel-Pierre ki fè etid li nan jeni byoteknolojik. Vinn dekouvri a kisa jounen li sanble e kijan li fè rive kote l ye a.

Kontrèman ak sa anpil moun panse, objektif zèv atistik yo pa redwi a pote plezi sèlman! Nan epizòd Lyrikalite sa-a nou gade kòman enfliyans kreyasyon atistik yo manifeste sou konsomatè yo. Pou rann egzèsis sa pi otantik posib, nou gen yon echantiyon 4 pwofesyonèl nan lavi sosyal la ki se tou 4 moun ki konsome zèv kreyatè ayisyen ki pataje eksperyans yo ak kèk zèv pou ede nou konprann kijan kreyasyon sa yo make lavi yo. Pandan m'ap envite w tande ak pataje podkas la, m'ap tou pwofite remèsye Steffany Rebeca, Hansy Mars, Ariste Jean ak Vilcius Simon ki te dakò pataje temwanyaj yo ak nou nan 6e epizòd Lyrikalite a. Mèsi, Bòn ekout! Sylvain Exavier --- Support this podcast: https://podcasters.spotify.com/pod/show/sylvainexavier/support

Kòman dyaspora a ka ede Ayiti? Nan epizòd sa, n ap antre nan nannan deba sou wòl dyaspora yo, gade limit diskou dominan yo epi liste kèk pinga. Apre sa n ap gade istwa, kontèks ak pwofil dyaspora ayisyen an pou nou ka fè konesans li pi byen. Apre tout sa, n ap pare pou gade ak yon je kritik men konstriktif sa ki fèt deja ak sa ki ta dwe fèt (men ki pa ko fèt) pou pèmèt dyapora ayisyen an gen plis enpak toujou ann Ayiti. Pandan tout epizòd la mwen tou pwofite defèt kèk lejann an rapò ak dyaspora a. Epi mwen pataje kèk ti istwa pèsonèl avè w tou. Epizòd la yon ti jan long, men m panse sa te vo lapenn. Mwen swete w yon bèl ekout. --- Send in a voice message: https://anchor.fm/kreyonomi/message