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Cook's Dictionary
Pak choi [pak choy]
Pancetta [pan-chet-ta]
Par-boil [pahr-boil]
Persimmon [per-simmon]
Physalis [fiss-a-liss]
Piri piri [pir-ree pir-ree]
Polenta [poh-len-tuh]
Preserved lemons [pri-zurvd lem-uhnz]
Prosciutto [proh-shoo-toe]
Palm sugar [pahm shu-gar]
This syrup is created by taking the sap from the flowering stalks of a palm tree and boiling it down. Sold in hardened blocks, tubes and cans and widely used in Thai cooking to sweeten savoury dishes, palm sugar should ideally be crumbly and not fully crystallised. If you can’t get it use molasses sugar instead, but as it is a little sweeter than palm sugar, add a little at a time and taste.
Recipes with palm sugar
Rice payasam, South Indian rice pudding
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