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Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
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Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
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Add all of the ingredients, except the water, to a small sauce pan. Put the pan over medium heat and bring just to a simmer. Let it simmer for five minutes, then remove from the heat. Put the sauce in a small bowl or jar and add the water. Blend with a stick blender for just a few seconds to get rid of any cherry chunks. Let cool and use as you would any glaze, and enjoy!