1. Which common food is a vegetable, a herb, a spice and a starch?
   
   
2. Which oil has the higher burning--or "smoke"--point, canola oil or olive oil?   
3. Which flavour doesn't belong in this group: ouzo, fennel, Pernod, cumin, sambuca and anise.   
4. True or false: Celery seeds are not seeds at all but tiny dried fruits.   
5. True or false: Garlic salt is not made from garlic at all, but with salt that's been flavoured with much cheaper (and easier to process) dried white garlic beets.  
6. This sentence "Get me some gravlax!" is more likely to be uttered by a) a Swedish gourmand, c) a French pastry chef or c) someone in need of "relief."   
7. This extraordinarily large relative of the breadfruit and fig can weigh up to 100 lbs.   
8. Often referred to as a Mexican potato, this large, bulbous root vegetable has thin, brown skin and white, crunchy flesh.  
9. This Scottish specialty is a classic offer on Robert Burn's Day.

This is a recipe I developed while the Executive Chef at the Four Seasons Resort in Bali, Indonesia.

There, we often used pumpkin in this recipe but I have found butternut squash tastes every bit as good.  

You'll note the use of pandam leaf (also called pinescrew leaf, so-called because the leaves grow in a screw-like fashion). Increasingly common, you can find this at many stores in Chinatown as well as just about any store that sells Asian groceries. 

Ingredients

375 ml coconut milk

100 g sugar

1/2 tsp salt

1 pc pandam leaf

1/2 tsp vanilla extract

55 g cornstarch

250 g butternut squash, steamed and grated 

100 ml water 

Method

1. Combine coconut milk, sugar, salt, pandam leaf and vanilla extract in a saucepan and bring to a boil.  
2. In a separate bowl, add the water to the cornstarch and mix well.  
3. Slowly add the cornstarch mixture to the boiling coconut milk.   
4. When mixture starts to thicken, add the squash. Stir constantly (to prevent sticking) until it is the consistency of a thick batter.  
5. Remove from heat and cool to room temperature, then put it in the refrigerator to cool completely.    
6. Enjoy!