Teak oil and marula, a traditional Chinese food made from the roots of the marula tree, are a staple in many Asian cuisines.
But for many, they’re not what you’d call delicious.
They’re expensive and can be hard to find.
The good news is there’s a solution.
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The Marula oil Teak Oil Marula Oil is a combination of a blend of fatty acids from the maruli tree, which is indigenous to China, and an organic compound from the coconut that’s been grown in the tropical regions of Indonesia and Malaysia.
While it is an expensive alternative to regular oil, it is incredibly versatile.
Marula can be cooked with everything from seafood and vegetable dishes to baked goods, and is also used in traditional medicines, such as acupuncture and herbal tea.
It’s used in soups, salads and marinades.
Marulas can also be cooked and baked with other spices, such a chili powder, cayenne, chili flakes and garlic powder.
You can use it in soupe, sauces and other dishes, but make sure it’s high in vitamin C. Here’s how to make a marula soup using the ingredients you have at home.1.
Measure 1 cup of marula into a pot.
Place the marulas, coconut milk and water in a large pot and add the salt and pepper.
Bring to a boil, reduce heat to low and simmer for about 10 minutes.
Remove the pot from the heat and add marula.
Once it’s cooked, add more salt and the marumas.
Serve with a little green chilli powder and serve hot with rice.
This recipe is vegan, but you can substitute soy sauce, rice vinegar, or cornstarch.
The recipe is adapted from The Recipe That Changed My Life by Mary Ellen and James Doolittle.
It was originally published in the November 2003 issue of the Journal of American Culinary Arts.