I often wonder how people here can eat fennel bulb (jintan manis) raw as salad or as a meal. So the other day, while wandering around the weekend market like we always do when grocery shopping, I spotted a baby fennel and the friendly lady behind the counter told me how to cook it while convincingly gave me two thumbs up for its "sweet aniseed-like flavour".
And we bought it for a dollar. Bargain.
I slice them up thinly, fry it with a bit of olive oil to go with my pasta.
Found this recipe from Super Food Ideas Pasta Favourites. The recipe calls for Chorizo but since there's no 'halal' version of them, I substitute it with meatballs. And as usual, adjusting the flavors here and there accordingly to my taste
The verdict: it does have a sweet aniseed-like flavour to it. I would not know how else to explain it
