Banana Blossom Salad Ingredients 1 medium banana blossom One stalk lemon grass Spring onion leaves ½ cup Vietnamese mint leaves [blanch in boiling water or it will be too tough] 2 tbsp tamarind 2 tbsp fish sauce 1 tbsp lemon juice 1 tbsp palm or demerera sugar 8 – 10 Read more…
My husband, Kevin, came home from work one day with a large bag full of chokos. He asked me if I had ever seen this fruit. No. Never. I was intrigued. It resembled the guava fruit from Malaysia that I was familiar with. A lady working at his client’s office Read more…
Ingredients 5 medium size chokos 3/4 cup raw sugar (75 gm) 1 1/2 cup of mixed nuts 100 g arrowroot/tapioca flour Pie Pastry Crust Click for recipe Method Steam the chokos and then blend to a paste in a food processor Pour one quarter of the blended chokos into a Read more…
Usually red velvet cake is made with red food colouring. This is the REAL red velvet cake which is naturally coloured by beetroot from my garden. You will not find this cake bright red as you would see in commercial bakeries but it does have a reddish hue. Despite the Read more…
Durian puffs When I was working in Singapore, there was a bakery in the foyer of my apartment block that made delicious durian puffs. I would stand in line to get my share after work before I took the elevator to go up to my apartment. That was Read more…
Durian puffs are popularly known as a Singaporean pastry. It is nothing more than normal cream puffs except that the cream has been substituted for durian pulp. In season you can buy whole durian fruits in South East Asia. It is tricky to open the thorny exterior but once Read more…