Forgive my absence during the weekend,
as well as this morning-afternoon’s half hearted post.
The weekend was a lazy one for the NyonyaCelup and her Baba;
filled with good music,
hearty Italian food paired with the right wine,
and sunny blue vanilla skies.
It wasn’t all fun and games, however.
I finally got about to using the 21 vanilla pods that I’d bought last weekend
— yes, after much whining about using synthetic wood, petrochemicals, (and dare I say) cow dung byproducts,
I chanced upon vanilla pods and real vanilla extract in one shopping trip. * 🙂
Don’t let its reputation as the 2nd most expensive spice ** daunt you.
The orchids are hand pollinated lar, what did you expect? Don’t be such a cheap skate leh.
They don’t really cost that much — I got 3 for around RM7+ (USD2, give or take)
— and once your nose and mind have recovered from the explosion of your senses, you won’t want to use anything else.
I also did not forget to make a lil’ bit of my own vanilla extract,
because at almost RM40 (let’s round it up to USD13), I don’t really wanna be buying vanilla extract off the shelves again.
Also, it was a good excuse to buy cheap vodka. 🙂
Homemade Vanilla Extract
- 3 vanilla pods
- 200 ml of vodka
– the higher the proof, the more you’ll extract from the pods
- clean glass bottle / jar
- Split your vanilla pods lengthwise.
No need to scrape the caviarout.
- Pop your pods in the container you’ve selected.
- Fill with vodka.
* as I’ve mentioned above, you’ll need 3 pods for every 200 ml of vodka, so adjust accordingly
- Seal the lid and wait for 2-3 months, shaking the container every now and then.
- Enjoy. 🙂
Read more about the vanilla from Season with Spice.
* vanilla pods bought from Chang Tung Sdn. Bhd. in Taman Megah in the Klang Valley; 2 more bottles of extract still available @ Jaya Grocer in Jaya 33
** and the number one spot for expensive bad-ass spice goes to saffron