Lost in Translation

Pay attention to what you are buying, and save labels. Often, things are lost in the English translation. Simply because it is labeled “palm sugar,” don’t assume it’s the right type of palm sugar. In my recipes, I specify the characteristics of certain ingredients that come in various forms. Although all palm sugars are made essentially the same way in Southeast Asia, by boiling down the sap of a palm tree, they vary greatly. Thailand and Vietnam have tan-colored sugar (recipes will list light brown palm sugar). But in Malaysia, a very dark brown sugar is produced. (Recipes will list dark brown palm sugar.) Using this Malay sugar instead of Thai sugar would change the flavor profile of Thai Sticky Rice with Mangos completely.