5-Minute Wok Magic: How to Make Restaurant-Style Hakka Noodles at Home
The wok-hei flavour you get at your favourite Indo-Chinese counter isn't as far away as you think — here's how to get it out of a 9Hubs pack in under five minutes.
Read ArticleA bottle of concentrated syrup is one of the most useful things you can keep stocked through the hotter months — it turns plain water into something worth reaching for, and it's ready in the time it takes to fill a glass. Here are five ways we keep coming back to.
1. The classic cooler
Two to three tablespoons of syrup over ice, topped with chilled water, and finished with a squeeze of lime. This is the base ratio for nearly everything else on this list — adjust the syrup up or down to taste.
2. Soda float
Swap the water for chilled soda and you've got something close to a bottled shop-bought drink, minus the wait. Roze Syrup and Orange Syrup both hold up particularly well against the fizz.
3. Layered mocktail
Pour syrup into the bottom of a tall glass, add ice, then slowly pour water or soda down the side of a spoon so it sits on top without mixing. You get a two-tone drink that looks far more effort than it is — perfect for guests.
4. Popsicles
Dilute syrup slightly more than you would for a drink, pour into popsicle moulds, and freeze overnight. Kala Khatta Syrup makes an especially good homemade ice pop with almost no added effort.
5. Milk-based cooler
Stir two tablespoons of Mango Syrup into a glass of chilled milk with a few ice cubes for a quick milkshake-style drink without needing a blender.
Start with less syrup than you think you need — you can always add more, but you can't take it back out.