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Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
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Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
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A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Debbie Knight: Hi I’m Debbie Knight. I’m going to show you how to make an Asian dessert coffee and palm sugar agar dessert. Have you love coffee and like to try something new this dessert is for you. The final result looks like this molded jello like with the creamy part on top and the coffee layer into bottom. Friends have asked me to do invent this dessert and hear it is very easy with a few ingredients. I’m going to make the top layer first the creamy part, I have coconut milk, you can use any kind of coconut milk is your choice. I have maple sugar you can use regular sugar.
I have Agar Powder is vegetarian gelatine powder. Agar powder is seaweed through a gelatine powder. Seaweed and maple sugar to get it that’s exacting but don’t worry it doesn’t taste likes seaweed at all. It’s tasteless and use only for jelly. I have a little bit of salt and now I want to mix this together then I’m going to add pandan leaves. Pandan leafs is Southeast Asian flavoring leaves we has to ruma vanilla. If you use pandan leaves you want to boil it out of few seconds to bring the ruma out. Now I’m going to add the palm sugar. With palm sugar it tastes like brown sugar and maples syrup together is delicious you want to cut the palm sugar into small pieces. Now I’m going to add this mixture into this medium size pot.
I’m going to heat it into medium high heat and start it with a -- you will need to stir it constantly and build other part and the sugar mix together and you will like to boil into a full boil it has come into a full boil, I’m going to turn the heat off and the pandan leaves out. Then I am going to add the vanilla extract and stir it smells so good like pandan leaves and palm sugar doesn’t smell like seaweed at all.
Then I’m going to add this into, put this into a measuring cup, so it’s easy to pour into the mold. I have prepared this individual mold, jello mold because I’m making it for Julie's kids when I was growing up may always ask my mom to have my own jello mold because I thought it was need to have my own individual agar is there I’ll sharing it with you -- I’m filling up last mold at the each one of her half way through. I’m going to -- it set for about 30 minutes then I will be ready to make the coffee layer.
Now the creamy layer agar is set I let it set for about 20 to 30 minutes and I’m ready to do the coffee layer, I have coffee it can be flavored of the café, I’m going to add the palm sugar a wonderful palm sugar and the agar powder heat the -- for awhile and then I’m going to heat it up in a medium high heat you will need to start this constantly to let the agar powder and sugar melt and you will have to bring it to a full boil. It has come into a full boil, I’m going to turn off the heat now and add the vanilla extract we to stir it in and do the same process again. Put it in a measuring cup. I am going to pour this coffee mixture on top of the creamy sweet agar. I’m filling up the last cup, I going to let -- sit for about half an hour then I will chill it in the fridge for about an hour before serving. Well it has fine to be able to show you my agar dessert this menu will be your everyday dessert by and I like you try this dessert from Southeast Asia flavored with pandan and vanilla. Thank you for joining me at everydaydish.