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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Preheat the oven to 400 degrees F. Bake sweet potato on a baking tray for 45 minutes or until very tender. Remove from oven and let cool. Once cooked, peel it. In a food processor, blend together sweet potato (minus the skin) and all other ingredients. Then add the mixture into a soup pot over medium heat. You just need to keep it on the heat until everything is heated through. Serve with chopped cilantro on top.