Thickened hung yoghurt is dressed with a rich syrup of sugar and spice,and offset with the texture of cubed nashi.
¾ cup soft brown sugar
2 cinnamon sticks
4 cardamom pods
1 star anise
750g thick yoghurt
1 large nashi,peeled,cored and cut into 1cm cubes
1. Place the sugar and spices in a small saucepan with 1 cup of water. Bring to a simmer,stirring to dissolve the sugar,and simmer for about 5 minutes,stirring occasionally,until the syrup is slightly thickened. Allow to cool,then refrigerate until chilled.
2. Place the yoghurt in a cloth-lined sieve over a bowl and stand in the fridge for about 2 hours until the yoghurt has thickened to around the consistency of sour cream.
3. Put the yoghurt into 4 bowls and scatter with the nashi. Drizzle generously with the syrup to serve.
Adam's tip:Try to buy spices whole as much as you can,as ground spices can lose flavour very quickly. Toasting spices helps release their flavour and makes them easier to grind using a mortar and pestle.
Also try: Adam Liaw's Sichuan pepper squid noodles
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