Member for 3 years 31 weeks
Is sago the same thing as tapioca, or is there a difference? I'm trying to buy sago pearls for a dish and I can't find them, thought maybe I could use tapioca instead because I can find those easily.
I'm cooking a recipe that calls for pandan leaves. Does anyone have some suggestions for what I can use instead?
The Pad Thai recipe calls for palm sugar. Can brown sugar be substituted for palm sugar?
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