The pandan syrup involved four pandan leaves, some raw sugar (I used two icecream scoops but the recipe called for 400 grams of palm sugar), around 500 ml of water and half an icecream scoop of ginger (from a jar - I was a bit lazy). I boiled this up on the stove until it was reduced and slightly thick. And when cool, I poured it over the fruit.
So it seems a brand has finally discovered me and my blog! Recently I've made a new friend on Twitter, her name is Kat. She is really lovely and we have music and podcast tastes in common! During our chats, she's come to know that I am a cooking and food lover, and it turns out she is a manager at the kitchenware store House.
Kat was lovely enough to send me two parcels of kitchen gadgets - the first featuring a machine to make squiggly apples and potatoes (must read manual!), a Luke Ngyuen ginger grater, a microplane grater (great for lemon zesting!), some mini tongs, chopsticks and a silicone icecream scoop (which I use to get flour out of the container), some mini terrine rings, and silicone egg poachers (which I plan to use next weekend for poached eggs and smoked salmon). I'm so lucky!