Making a kicker sambal tonight. I've solved a lot of other questions for myself, and this one seems obvious on the face of it. But I'm using palm sugar for the first time. Any advice?
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)