Terigu: Soft White Wheat Berries

Terigu is a type of wheat berry available from oriental stores. Indonesians use the wheat berries in porridge made with coconut milk. This type of wheat berry suits milling into cake flour because of the softness (starchiness) and low gluten.

To prepare terigu, wash and rinse well to remove dried stalks and other impurities. Soak for 2 hours until white. Simmer gently for 45 minutes to 1 hour until soft, but still "al dente". Rinse and drain well. If using as a porridge, return the cooked wheat berries to the pot and simmer gently in coconut milk with pandan leaves for 30 minutes until the milk is absorbed.

Cooked wheat berries suit salads. In soups, wheat berries works just like barley or risoni. The soft texture of terigu also makes it a suitable substitute for arborio rice in risottos.

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The Jackfruit

This baby jackfruit weighs about 1 kilogramme. Have a look inside this amazing fruit...



The flesh around the seeds, called aril, tastes sweet, with hints of pineapple. Tasteless fibrous pulp, "rags", surround each aril.



According to recipes, the unripe jackfruit is used in curries. The seeds can also be cooked and eaten.

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