Dessert Recipes for Tropical Fruits and Vegetables

Papaya Cheesecake

   This is the egg-less cheesecake, light, and flour-less. Perhaps due to my age, just barely sweetness alone couldn't fool my taste buds, I wanted something more than that, that's why I developed this cheesecake.

Date: Sept 3rd, 2017 

Recipe: 03

Ingredients:

500g Philadelphia cream cheese, melt

250g Papaya, puree

150ml Cream, whisk

100ml Coconut milk, Ayam brand

2 drops Almond extract

100g Sugar

1/4 Tsp Cinamon powder

3.5 tbsp (British spoon) Gelatine powder, bloom in 100ml water, then heat in microwave oven for 30 seconds or until fully dissolved

Base Ingredients:

25g Ground Madacamia 

25g Coconut flakes

50g Ground Almond 

50g Pine nuts, chop roughly

100g Mixed fruits

80g Clarifying butter

Jelly topping:

200ml Papaya juice, 

4 tbsp Papaya, brunoise

1tbsp Cooked Sago or tapioca seeds

1 tbsp Sugar

2 tsp Gelatine powder, bloom with papaya juice

1 pinch, Nutmeg powder 

Method:

1.   In a pot,  toast the base ingredients with butter

2.   Press the base ingredients to a springform pan, cool in the fridge

3.   Whisk cream cheese until smooth with sugar, add the rest of the
      ingredients and melted gelatine, whisk until light with bubble. Pour
      into the mixed fruits and nuts base. Chill and let it sets overnight.

4.  To prepare the jelly topping, heat up the bloomed gelatine papaya
     juice, sugar, sago/tapioca seeds with sugar up to 75-degree Celsius or
     until the jelly is fully dissolved, let it cools down to lukewarm, skim, add
     the brunoise papaya.

5.  Spoon the jelly into the top of cheesecake, skim off bubbles or
     any impurities, make sure it is set evenly. Chill

Papaya Golden Berries 

   This golden berries idea was developed from every youngsters' favorite Thai style water chestnut rubies dessert. A very refreshing dessert, I don't like the idea of using any artificial coloring during cooking, thus this papaya golden berries are produced using only the natural ingredients. Only the still harden, unripe but mature golden papaya is used to produce this dessert.


Date: Sept 4th, 2017

Recipe: 06

Ingredients (4 portions):

150g Mature unripe golden red papaya, Macedoine, golden berries

1 Tbsp Honey, golden berries

200ml Papaya juice, golden berries, mixed with honey, reduce to a deeper golden color, let it cools down.

30g tapioca flour, golden berries

1 liter Water, blanching, golden berries

125ml Coconut juice, syrup

100g Sugar, syrup

4 Tbsp cooked sago/tapioca seeds, syrup

125ml coconut milk, Ayam brand, syrup

Shaved coconut juice ice, syrup

1 Tbsp Vanilla extract, syrup

3 Pandan leaves, blend with 50ml water, reduce and sieve to extract, syrup

Method:

1. Prepare the coconut milk syrup by heating the sugar and coconut juice. 

    Let it cools down, combine coconut milk, vanilla extract, pandan extract, 

    and sago/tapioca seeds, chill overnight.
2. Macerate Macedoine papaya with papaya juice and honey

3. Drain the papaya cubes, dust them evenly with tapioca flour

4. While water is boiling, add the dusted papaya cubes cook until they float 

    and look translucent. Remove and refresh in icy water.

5. To serve, drain the golden papaya berries, add to the coconut milk 

    syrup, shave in coconut juice ice.

Papaya Jelly

   Ripe papaya is like coconut, it doesn't mix that well with any sour thing, but if you know how to mix it skilfully, it will taste great.

Date: Sept 5th,2017
Recipe: 11

 

Ingredients:

200g Philadelphia cream cheese, melt
2 tbsp Sugar, macerate
1/4 Tsp Fennel powder
300g Unripe mature papaya, Macedoine, macerate with sugar and fennel powder overnight.

250ml Soymilk
100g Pitless Jujube, blend with soy milk, boil and simmer for 15 minutes, sieve.

2 drops Almond extract

80g Sugar

4.5 tbsp (British spoon) Gelatine powder, bloom in 100ml water
200ml Papaya puree
200ml Coconut juice

 

Method:
1.  Simmer the macerated papaya with a little water until it gets soften, 
     but not too soft.
2.  Whisk cream cheese with sugar until light
3.  Add 3.5 tbsp of gelatine to hot jujube soy milk, mix until it is melted.
4.  Add this jujube soy milk to cream cheese, whisk until well combine,
     finally fold in almond extract and papaya Macedoine, mix well.
5.  Transfer to a jelly mold, chill until set before you start to prepare the
     top layer papaya jelly
6.  Boil and simmer papaya puree and coconut juice, until it reduces to 
     half, add 1 tbsp of gelatine, mix until melted. Let it cools down to
     warm
7.  Spoon on top of the opaque layer of papaya jelly, make sure it sets evenly.

Papaya Pavlova Cake

   First time I ate pavlova was in Edmond, Oklahoma in my host family's house, my deceased host mother was Mrs. Polly Schuler, the pavlova was so good that actually, she taught me how to make it three decades ago, then I left to Europe went on trying other western desserts. She passed away last year, I felt so bad that I could never make it visit her once more before she passed away.

   Life goes on, if we met right people, they could help us to flourish and teach us something valuable in life, but if we meet a wrong people, they could cripple our optimistic life goal, even lost a hard-earned career, and have to start our life all over again at midlife.

   I developed this recipe based on what I could remember of Mrs. Schuler's ultimate pavlova.

 

Date: Sept 6th,2017
Recipe: 13

 

Ingredients:

50g Digestive biscuit crumb, base
50g Ground Almond, base
50g Dried cranberries, base
50g Sultanate, base
80g Extra virgin coconut oil, base
2 tsp Vanilla extract, base
100g Pistachio nut crumb, filling, divide into two portions)
2 Tiers baked meringue (6 eggs, 1 pinch of salt, 200g caster sugar, 2 tsp cornflour, 1 tsp lemon juice, 2 tbsp boiling water, a handful pistachio nuts)
Corn flour, dusting
100g Transparent papaya jelly (make from papaya juice), Macedoine
100g Papaya, Macedoine
1 Bananas, Macedoine
50g Cherries (Get rid of seed, cut into half)
300ml Heavy cream, whip with vanilla extract
1 tsp Vanilla extract, cream
30g Macadamia nuts, crunch, garnishing
5 Round papaya fresh, using the melon baller to scoop the balls, garnishing
1 tsp Cocoa powder, dusting
 1 Mint sprig, garnishing

Method:

1. To prepare baked meringue - 
    * Whisk egg white with a pinch of salt until white, whisk with
       added sugar gradually, dust in corn flour, add lemon, while
       whisking add boiling water to set.
    * Fold in pistachio nuts and vanilla extract to the meringue, divide into
       two portions, bake in two springform pans lined up with the baking
       sheet at the base and side, dusted with cornstarch.
    * Bake at preheated 180-degree Celsius oven, turn the heat down to
       130-degree Celsius after 5 minutes. Bake for an hour, then keep
       the oven door ajar.
    * Store the two tiers in the airtight container.

2. To ensemble the base -
    * On a springform pan, line the base with baking sheet, and grease
       the side of pan with extra-virgin coconut oil.
    * Over a pot, mix coconut oil with grounded cookies and almond,
       sultanate and cranberries, mix and toast lightly (make sure don't
       burn it)
    * Press the mixture on the base of the springform pan

3. To ensemble the cake's layering-
    * Mix a whisked cream with papaya cubes, papaya jelly, banana cubes
    * Separate into 3 portions, top the first layer on the base. press down
       some fresh cherries, then dust the first portion of pistachio nuts powder)
    * Top up with the first layer of baked meringue
    * Repeat the process
    * On the top of mixed fruits cream (no pistachio powder on this top
       layer), garnish with papaya balls, sprinkle with macadamia nuts crunch
       and a mint sprig
    * Dust with cocoa powder
     
   

 

Pink Guava Semifreddo

    This pink semifreddo or ice-cream cake will be loved by children for their birthday party as long as they are not allergic to eggs, and it will be as equally delightful dessert used to serve especially your guests who are not born in tropical or equatorial lands. In this recipe, note that just like souffle I won't add cream of tartar to its meringue, instead, I would only add the natural ingredients.

Date: Sept 4th, 2017
Recipe: 19


    sugar and finally the reduced pink guava juice and vanilla 
    extract. 
    thicken to ribbon stage, around 5 minutes. Chill the sabayon until 
    really cold.

Ingredients:

360ml Full cream

5 Egg yolks

100ml Reduced pink guava juice

140g Sugar

2 Egg white

150ml Pink Guava jam (refer to it recipe)

1 tbp Vanilla extract

1/4 tsp Lemon juice

1 Pinch salt

Method:

1. Line a round spring-form pan or the single serving small

    round spring-form pan with parchment paper, freeze the 

    pan/pans in a freezer

2. Use an electric whisk, whisk the egg yolk, gradually add 

3. Over the bain Marie, continue to whisk the egg yolks until 

4. Make an ice bath with added salt to lower its temperature, whisk 

    the cold cream on it until firm peak, chill it until really cold.

5. Whisk egg white on bain Marie until it turns white, add sugar 

    gradually, add a pinch of salt and lemon. Transfer to ice bath

    continue to whisk until firm peak.

6. Fold in cold sabayon and cream, to keep this cold, make sure

    you have to keep half of the mixing bowl submerged in the ice

    bath. Swirl in the guava jam, stir roughly once.

7. Transfer the mixture to the freezing spring-form pan, freeze

    immediately for at least 4 hours.

8. Accompany by coulis, tuile and cream 

Banana Saffron Fritters

   Banana fritters could be found everywhere in S.E. Asia, usually, the batter is prepared by added slaked lime to make it crunchy, this slaked lime is different from the citric lime. However, for FTPC developed recipes, we only encourage natural ingredients, try this recipe, see if you can get as crunchy and crispy fritters!

 

Date: Sept 16th, 2017 

Recipe: 22

Ingredients:

1/2 tsp Saffron, grind into powder
1 pinch Nutmeg
1/2 Vanilla extract
1/2 tsp Salt
1 tbsp Sugar

50g Potato starch

30g Tapioca flour

50g Glutinous rice flour

1 Egg

100ml Coconut milk, Ayam brand

50ml Coldwater with some pieces of ice

50ml Extra virgin coconut oil, melt

4 Banana, slices or chunks

1 tsp Vinegar

Soya oil for deep frying

Self-rising flour for dusting

Method:

1. To prepare the batter: Whisk the egg with a pinch of salt and 

    3 drops of lemon until pale white, then add sugar continue to

     until firm. Chill.

2. Mix the icy water with coconut milk, sieve in different flours, 

    saffron powder, nutmeg, salt,  coconut oil, vanilla extract and 

    vinegar, just mix the batter roughly.

3. Lastly, fold in the whisked egg

4. Cut the banana to the shape that you want, either diagonal

    or the chunky pieces, dust the cut banana immediately

    with the self-rising flour, then dip them in the batter

5. Deep fry the banana until golden brown

6. Served with coconut or vanilla ice-cream

Durian Filo Triangle   

   Durian is the king of tropical fruits, its pungent smell, either you love it or you hate it. When I went to some durian gardeners' home in the village, I saw that their dogs also love durian, and if they fed on durian, they looked healthy and happy. 

Date: Sept 18th, 2017

Recipe: 29

Ingredients (6 triangles):

2 Large filo sheets (14" X18")

Clarifying butter, brushing

Egg wash, brushing

8 tbsp Durian, mash for filling

16 Macadamia nuts, coarsely ground (optional), mix with durian mash

2 tsp Black sesame seed, garnishing

Method:

1. Brush a filo sheet with butter, cover it with another filo sheet

2. Cut into 3"X 14"

3. Fill the end of filo sheet with 1 tbsp durian filling, fold into a 

    triangle, brush with egg wash, continue to fold the triangle.

3. Brush the surface with egg wash, sprinkle with sesame seeds

4. Bake until golden brown.

Papaya Cake

   Matured unripe papaya is red like carrot, its texture is harder but its taste is sweet, it can be mistaken as a carrot if it is being shredded finely, it could even confuse someone like me who grew up with papaya.

Date: Sept 19th, 2017

Recipe: 32

Ingredients:

350g Mature unripe papaya, grated

4 Green olive, mash finely

250g Soft flour

350g Sugar

2 tbsp Vanilla extract

4 Eggs

350ml Vegetable oil

2 tsp Baking soda

50g Sultanate

100g Walnut, roughly chopped

1/2 tsp Nutmeg 

Method:

1. Add sugar to the eggs, whisk, then add the oil gradually.

2. Sieve in flour, then add papaya and the rest of the 

    ingredients

3. Fold the batter and ingredients evenly, but don't mix

    it too well.

4. Pour the mixture into a greased and floured round cake tin.

5. Bake at 170C for 40 minutes. 

Mixed Fruits Cake

   The blending of tropical fruits required experience of eating them since young right under the fruit trees, some tropical fruits are produced during a particular season in a year, but some fruits like guava, papaya, and banana are all-year-round fruits. 

   Durian and rambutan are seasonal fruits, but these days they fruit all-year-round due to the use of hormone to induce their flowers and thus fruiting. 

Date: Sept 19th, 2017

Recipe: 33

Ingredients:

100g Medium soft coconut fresh, mashed

50g Pink guava, removed seed, mashed

50g Banana, mashed

50g Eggfruit, mashed

120g Butter 

250g Sugar 

250g Soft flour 

1 tsp Vanilla 

1 tsp Baking soda

4 Green olive, mashed

1/2 tsp Nutmeg

1 tsp Lemon zest

1 tsp Lemon juice

125ml Coconut cream, Ayam brand

Method:

1. Whisk butter with sugar until pale white.

2. Whisk eggs in gradually.

3. Add the coconut cream, mix

4. Fold in the rest of the ingredients.

5. Pour into a greased and floured cake tin

6. Bake at 180C for 45 minute

Coconut Mochi

   Beside the famous Japanese traditional mochi, there are many almost similar version of mochi in other Asian culture queuing in the same line. Chinese is always notoriously and arguably claimed they were the first in introducing spaghetti and even mochi to other culture, in the cold war era, they kept quiet, but the money-loaded z generation is over-confident and verbal, in short, they are "historians!" 

   People with good cultivation and good education would not argue who was the first, they would say, "We were all belonged the same family originally."



Date: Sept 22nd, 2017
Recipe: 37


Ingredients (Approx 10 -12 Mochi):
360g Cooked coconut sweet rice, roll into 12 balls, press into a round disk, grease your palm with coconut oil
TT Sugar
120g Sweetened red bean paste, roll into 12 balls, grease your palms with coconut oil
1/2 tsp Vanilla essence
Potato starch, toasted, dusting
Coconut flakes, toasted until crunchy, dusting

Note: A standard mochi size is usually 44g


Method:
1. Steam the sweet rice with coconut cream (always
    use a springform pan to steam sweet rice to get a 
    perfect consistency.  add the sugar according to your 
    sugar tolerance. Advisable 2 tablespoons.
2. Fill the flattened rice disk's center with a red bean paste 
    ball
4. Seal, then either roll into a ball or press into a flatten 
    round disk.
5. Dusk half of them with potato starch and another half
    with toasted coconut flakes.

Durian Muffin

   Durian is known as the king of all fruits. It is a seasonal fruit, but these days due to gardeners are using the hormone to induce its flower, you can find durian almost in every season, but during offseason, the durian still costs a bit more. 

Date: Sept 23rd, 2017

Recipe: 40

Ingredients (10 portions):
350g Durian fresh, mashed
150g Butter
60g Sugar
450g Flour
2 tsp Baking powder
2 Eggs
50g Pistachio, roughly chopped

50g Walnut, roughly chopped

200ml Coconut cream, Ayam brand

1 tsp Vanilla extract

50g Medium soft coconut fresh, roughly chopped
Icing sugar, dusting

Method:

1. Sieve flour and baking powder
2. Whip butter and sugar until pale white
3. Combine all ingredients, fold roughly
4. Spoon to greased muffin cups or paper muffin cups
5. Bake at 180C for 30 to 40 minutes
6. Dust with icing sugar

Note: To make successful muffin, only fold batter roughly

Dauphine Sweet Potato/Kumara on Coconut Cream

   Dauphine potato! I had never heard of it when I first learned how to make it in chef school. I was the only one came out a different dough that could be tapered like Chef Daniel Boulud's Pomme Dauphine, and my Chinese classmate stood next to me said, "Look, your dough looks differently from everyone's else, you fxxk up!" I kept quiet, told myself, "So what?" while everyone tried to tapper their shit-like sticky dough either with a spoon or hands, my Pomme Dauphine were sitting all in the same size on a tray and I didn't get sticky hands!

   Here came the interesting part, while most classmates were gone to another kitchen to deep fry their dumplings, my young chef tutor crept down to my bench on the last roll told me cheekily in a hush, "Yours is the perfect dough!" Ok chef, I appreciate your confirmation. I was an old maverick-student who didn't follow his instructions exactly, I was not the kind monkeys see monkeys do when I found something was not right, perhaps I prepared and cooked food more inclined to my intuition. And due to this, my chef tutor even taught me some extra skills to prepare pomme Dauphine through his past experience working as a sous chef.

   Cooking takes experience, it doesn't mean the first time I made the Dauphine successfully then I would always make the perfect Dauphine. Cooking is literally a fine art, like piano performance or painting an art piece, you will never get a 100% mark, all artists seek for that particular magical moment.

   To solve the problem of inexperience chef's slower dexterity, I advise in this recipe to whisk the egg. This is a sweet variation of Dauphine, a dangerous move as it would brown faster than a real Pomme Dauphine!

Date: Sept 27th, 2017

Recipe: 48

Ingredients (9 balls):
Coconut Cream
Garnish
Method:

Dauphine

125ml Water or coconut milk

50g Butter

50g Flour, sieved

2 Egg yolks

1 Egg white

30g Sugar

1 tsp Vanilla extract

150g Mashed Kumara

20 Toasted Cashew nuts

300ml Coconut milk, Ayam brand or fresh coconut milk

200g Medium soft coconut fresh, shredded

1 tbsp Pandan extract (Prepared it by blending a handful of brisk pandan with 100ml of water, sieve and reduce)

3 tbsp Cooked tapioca seeds

500ml Coconut juice, shaved ice

Instant coconut milk powder, dusting

3 Mint sprigs (For 3 portion)

1. Whisk egg white with sugar, then add egg yolk,

    whisk until pale white.

2. In a pan add water/coconut milk, vanilla and butter,

    heat until butter is melt and add sieved flour, stir

    until cookout.

3. While the roux is still hot, add the mashed kumara

    stir vigorously, try to stir until cookout.

4. Let it cools down slightly, add the whisked eggs,

    stir vigorously until everything sticks together like

   a dough, if it is too mashy, return your pan to the

   stove with low heat, continue stiring until cookout.

5. The cookout dough can be easily tapered as the oil

    has released from the dough.

6. Tapper the shape that you prefer, either an oval

    or a round ball shape, place two cashew nuts in the

    center.

7. Let the tapered balls sit in the air for an hour to dry

    the surface

8. Deep fry at 171-degree Celsius until golden brown.

9. To prepare the coconut cream, mix all ingredients

10. To serve, add the coconut cream on a bowl plate,

      or bowl, shave in coconut juice ice. Place the balls

      on top.

11.  Garnish with mint sprig, dust with coconut powder

Coconut Tuiles

   It is important for a chef to know a wide range of products to develop or create recipes.

   Coconut could be found often as desiccated shredded coconut in western countries, you can also find coconut cream, coconut milk, coconut oil, instant coconut cream powder as well, they are all very useful even if you have a coconut tree planted in your backyard, you can't produce coconut cream quickly, the next best option to get the fresh coconut cream is buying from a wet market when a pressing machine would grind the old coconut fresh then squeeze the pure coconut cream out of the fresh.

   When I was young, someone gave us a bundle of coconut, I used a cleaver to open a coconut and the cleaver accidentally slip off and chop a part of my foot, it was during the time communist terrorists ambush happened so frequently that most S.E. Asian countries in suburb were under curfew, in certain days 24 hour curfew was imposed. I remember the two persons that the communist threatened to murder were my dad and the senator so the military checkpoint would station in-between the senator house and our house. Usually, the curfew began at 15:00, and when my nanny missed something and needed to see us, she would bargain with the soldiers who guarded the checkpoint, she was very brave, as any person appeared on the open air could be suspected as a terrorist, he could be prosecuted instantly. So it happened that when I cut my foot, the wound was quite deep and bleeding was severe, the curfew began soon, my mom had to drop all her chores and sent me to the hospital as soon as possible. And last year, when I tried to extract the coconut fresh out of the coconut I slipped the paring knife and gave myself a good cut on my middle finger, and the numbness is still experienced currently.

   No matter how confident you are about how to crack open or extract the old coconut fresh, you must have proper tools, you must get ready for the tools before opening the coconut, if you don't have any proper tool, most purchased coconut is old and its shell has been removed, you can simply throw the whole coconut to the concrete floor, it will break into half easily.

   Young coconut juice may not be as sweet and tasty, usually, it can be a bit sour and the thin layer of very soft fresh is slightly translucent. The best coconut juice to drink is when a coconut's white fresh is in medium tender, in this case, both coconut juice and fresh are nicest to consume. When the coconut is getting old, the sweetness goes to the thickened fresh and the coconut juice is just lightly sweet and is getting less.

Date: Sept 28th, 2017

Recipe: 49

Ingredients:
Method:

60g Egg white

30g Instant coconut cream powder

40g Flour, sieve

40g Icing sugar

1/2 tsp Vanilla extract

2 drops Vinegar

30g Unsalted butter, melt

Shredded coconut or sesame seeds (optional)

1. Whisk sugar with clarifying butter, add the egg white.

    sieve in flour, coconut powder, vinegar, and vanilla.

2. Mix the batter then rest in the fridge.

3. Spread the batter evenly to the tuile template.

4. Sprinkle the shredded coconut or sesame seeds on top

   (Optional)

5. Bake until lightly brown.

Magenta Dragon Fruit Jelly

   Dragon fruit is refreshing especially if you eat it during the hot afternoon day. Its fresh is either white or indigo red with seeds looking like black sesame seeds or like kiwi fruit's seeds and its texture is like kiwi fruit.

Date: Oct 1st, 2017

Recipe: 53

Ingredients:

150ml Coconut milk

50ml Pandan leaves concentrate(blend 10 leaves with 50 ml water, sieve)

1 tsp Vanilla extract

3 tbsp Sugar

200ml Magenta dragon fruit puree

1 tbsp Honey

2 tbsp Gelatine powder, bloom in water

Method:

1. Combine coconut milk with pandan leaves concentrate,

    add vanilla extract and sugar, stir until melt, have a

    quick boil, turn off heat, Add a tbsp of gelatine powder.

2. Stir until the gelatine is fully melted, transfer the liquid to

    a mold. Chill until set.

3. Heat 50ml of dragon fruit puree, add gelatine and honey,

    stir until they melt, turn off heat, add the rest of the

    puree. mix well.

4. Pour the puree to the top of coconut pandan jelly.

5. Chill until fully set.

Papaya Tart

Date: Oct 2nd, 2017

Recipe:55

Ingredients:

Pastry

150g Soft flour, sieve

75g Butter, cut into small cubes

30g Sugar

1 Egg yolk

30ml Water

1/2 tsp Vinegar

1/2 tsp Vanilla extract

Filling

500ml Papaya juice

100ml Coconut cream

4 Egg yolks

1 tbsp Sugar

1 tsp Lemon juice

1 tsp Vanilla extract

Method:

1. To prepare the tart,  use dry rub application to prepare the

    dough. Rub the flour with sugar, butter, egg,  vinegar, and 

    vanilla into breadcrumb-like. Don't over knead. 

2. Buttered the mold, fill it with sweet paste dough. Chill

3. Bake the case until light brown.

4. Brush the case with egg wash while it's still hot

5. Mix egg yolks, coconut cream, vanilla, lemon juice,  and 

    papaya juice, cook it over Bain Marie until sabayon stage.

    Pour to the case. 

6. Chill and let it sets.

Coconut Pandan Bario Rice Pudding

   Bario rice is one of the highest grade and most expensive rice that could be found occasionally in the wet market or through Kelapit friends over Northern Sarawak, this Bario rice is exclusively planted and harvested at Bario Highlands. It needs less water to cook the rice, if you add more water than required, it will turn out as rice pudding!

Date: Oct 10th, 2017

Recipe:62

Ingredients:

100g Bario rice, rinse to wash off starch

700ml Coconut milk

500ml Coconut cream

30g Barley, rinse 

100g Sugar

100ml Pandan juice (Blend 30g pandan leaves with water, sieve)

1 tsp Vanilla extract

Method:

1. Blanch barley a pot of water for 15 minutes, then add in rice

    to blanch for another 5 minutes. Drain and set aside

2. In a pot, combine coconut milk and coconut cream, add the 

    rice and barley, bring to boil then simmer for 20 minutes.

3. Add sugar, and vanilla, simmer to the pudding 

    consistency, lastly add the pandan juice, mix well and 

    have a quick boil.

Assorted Tropical Fruits Plate

Date: Oct 15th, 2017

Recipe: 67

Ingredients:

3 Watermelon, cut in triangle shape

6 Mango, cut in baton

6 White Guava, cut into bite-size cubes
1 watermelon ball
1 Mango ball
1 Pink Guava ball

1 tbsp Dehydrated mint leaves powder

1 tbsp Pistachio powder

1 tsp Icing sugar

Method:

1. Blend into powder, mix with pistachio & icing powder.
2. Use melon baller to scoop the fruit balls

3. Just before serving, pick the balls, roll them in pistachio 
    mint icing powder.
4. Serve with Roselle Champagne sauce
5. Garnish with Roselle milk form, mint sprig dusted with
    instant coconut milk powder

Coconut pandan tuile

Date: Oct 15th, 2017
Recipe: 68

Ingredients:

60g Egg white

30g Instant coconut cream powder

45g Flour, sieve

40g Icing sugar

2 tbsp Pandan concentrate (mash pandan leaves, squeeze the juice)

2 drops Vinegar

30g Unsalted butter, melt

Method:

1.  Whisk sugar with clarifying butter, add the egg white.

     sieve in flour, coconut powder, vinegar, and pandan
     concentrate.

2.  Mix the batter then rest in the fridge.

3.  Spread the batter evenly into a 3" X 4" rectangle
     tuile template.

4.  Bake

5.  While it is still hot, use a mold to shape into an elliptical 
     cylinder with 3" length.

6.  Plating: Draw a line or add dots on the plate of your choice.

7.  Place two drops of roselle champagne sauce on the

     plate, place the elliptical cylinder tuile on top.

8.  On the tuile, pace three drops pf roselle champagne

     sauce, place the three mint pistachio fruit balls on it.

9.  On the plate, add 6 more dots, and place the rest of 

     the different shapes fruits on the dots.

10. Add the quenelle of roselle sorbet somewhere on the 

     plate.

11.Spoon the roselle milk foam to the fruit balls

12.Garnish with Mint sprig, dust with instant coconut 

     powder

Roselle Sorbet

Date: Oct 15th, 2017


Recipe: 69

Ingredients:

300g Roselle petals, blisk in food processor, add some water, 

boil and simmer.

6 Tbsp Glucose syrup

1 tsp Vanilla extract

1 tsp Gelatin powder, bloom in 2 tbsp water

2 Egg white

50g Sugar

1/2 tsp Lime juice

50ml Champagne

Method:

1. Cook the roselle petal until puree, add glucose syrup,

    lime juice, and gelatin. Place in freezer temporary

2. Whisk the egg white with sugar, vanilla extract and 

    lemon juice until firm peak, place in freezer temporary.

3. Prepare an ice bath mix with salt, combine the Roselle 

    puree with Champagne, whisk, then fold in meringue. 

4. In a freezing cold tray (freeze in freezer until very cold), 

    pour the cold mixture. Freeze immediately.

Roselle Champagne Sauce

Date: Oct 15th, 2017

Recipe: 70 

Ingredients:

100g Roselle petals, blisk

100ml Water

100g Sugar

1 tbsp Lime juice

1/2 tsp Vanilla extract

100ml Champagne

1/4 tsp Tapioca starch

Method:

1. Boil and simmer Roselle petals with water, lime, and 

    sugar until puree. 

2. Add vanilla extract, then Champagne, thicken with 

    tapioca starch.

Roselle Milk Foam

Date: Oct 15th, 2017

Recipe: 71

Ingredients:

100g Roselle puree (Sweetened)

50ml Full cream milk

1/2 tsp Vanilla extract

Method:

1. Combine all ingredients

2. Use a hand blender, whisk

3. Spoon the bubble for garnishing dessert like sorbet,
    fruits or on top of a fruit puree/sauce.

Champagne Papaya Frangipane

   Papaya is always being treated as a cheap fruit in tropical countries, no local

is interested to taste it if you try to serve it in your 5-star hotel or fine-dining

restaurant. The only way is by modifying it, by adding Champagne to it, it

not just attracted the westerners but also the local. The Champagne works

in this case just like an ugly painting instantly turned into an attractive painting

due to its expensive frame or an ugly girl instantly turned into an attractive

girl due to a designer dress she wore.


Date: Oct 16th, 2017
Recipe: 74

Ingredients:

Tart

175g Soft flour

75g Unsalted butter, cut into small cubes

20g Sugar

1 Egg yolk

1 tbsp Water, mix with vinegar, salt and vanilla

½ tsp Vanilla extract

¼ tsp Vinegar

1 pinch salt

Egg wash

Filling

75g Almond powder

½ tsp Vanilla extract

57g Unsalted butter, keep in room temperature

60g Icing sugar

3 Eggs. Whisk

2 tbsp Roselle Jam

Topping

800g Unripen mature papaya, cut into slices

1 Pandan leaf, tie into a knot

1 sprig Rosemary

1 Star anise

Honey, macerating

Champagne, to cover

Instant coconut milk powder, dusting

Mint, garnishing

Method:

1. Use dry rub method for the tart pastry. Use fingertips

    To knead them into bread crumbs, then hold them

    together. Don’t overwork the pastry. Let it rests. Roll

    into a thin sheet, turn the tin upside down to the pastry,

    cut it, use a spatula to let the cut sheet falls into the tin

    when it turns back.

2. Press the pastry dough neatly to the tin, poke some holes

    On the base of the tart, chill in freezer before baking.

    Place beans on top, bake for 8 minutes, remove.

    Bake it again until light brown.

3. Make sure when the tart is ready, while it is still hot,

    Brush the base with egg wash. Remove the tart when

    It cools down and place it on a baking tray.

4. To make the filling, combine and whish everything in a food

    Processor until well combined.

5. To prepare the topping, you need to do it at least a day ahead.

    Macerated the papaya by covered papaya slices with a layer

    Of honey, repeat the process. Set it aside for 4 hours. Then

    Boil and reduce the champagne with the herbs and spice,

    add the macerated papaya. Turn off fire immediately, let it

    simmers with the residue heat. When it cools down. Chill in

     the fridge for at least a day.

6. On top of the filling, brush quickly with a layer of clarifying butter,

    Decorated the drained papaya slices on top.

7. Bake the tart until the filling is cooked, about 45 minutes.

8. Garnish with a mint sprig, dust with instant coconut milk powder.

Malay Apple Passion Fruit Yogurt Ice-Cream

   Perhaps only people who stay in tropical countries' countryside know

about this Malay apple, it's one of my favorite fruits but rarely I could

find it sold in the wet market. I love its fragrance and vibrant red color

if it fully riped. If you can't find this Malay apple, you can always replace

it with sweet sapodilla or red dragon fruit slices.

Date: Oct 17th, 2017

Recipe: 76

Ingredients:

100ml Vanilla Yogurt

100ml Passionfruit, freeze in ice-cubes tray

3 Tbsp Glucose syrup

1 Malay apple, cut into slices

1 tbsp Salted butter

1 tsp Sugar

1/4 Vanilla pod, scratch

50g Mint, pick the leaves only

50ml Lemoncello (you can brew it in advance) 

1 tsp Gelatin powder, bloom in water

1 tsp Pistachio powder

1 Mint sprig, garnish

Method:

1. To make mint lemoncello jelly, blisk the mint to 

     extract its juice, add to lemoncello, heat it hot 

    enough to melt the bloomed gelatin. Mix well.

    Pour to a mold to set, chill.

2. Melt the butter in a pan, add vanilla pod, then the 

    Malay apple slices. sweat. Let it cools down.

3. To make sweetened passionfruit ice cubes, mix

    passionfruit pulp with glucose syrup, pour into

    the ice-cubes tray, freeze.

4. 5 minutes before serving, mix the passionfruit

    ice-cubes with vanilla yogurt, when the ice-cubes

    melted it turns yogurt into ice-cream.

5. Place the fruit slices on top of ice cream, add some

    chopped jelly, garnish with mint sprig, sprinkle with

    pistachio powder.

Jackfruit Sweet Rice Ball

   Jackfruit tree's sap could cause allergic, have you ever heard of it? I was told that my dad chopped off his Jackfruit tree due to one of his grandsons touched the jackfruit tree sap accidentally, rashes appeared on his body. Since then whenever I visited my parents I wouldn't have fresh jackfruit anymore.
   Deep fried rice balls usually are known as Arancini in the western world.

Date: Oct n18th

Recipe: 77

Ingredients:

400ml Coconut milk
1 Pandan leaf, tie a knot
100g Japanese sweet rice or Arborio rice
80g Jackfruit, brunoise
20g Date, brunoise
20g Dried logan, brunoise
20g Cashew nuts, toasted, coarsely crushed
40g Mozzarella cheese, grated 
50g Butter
Flour, dusting
Egg wash, immersing
Panko, season with a pinch of salt and fennel seed powder, covering
1 tsp Sugar

Method:
1. Rinse the rice until clear, soak with coconut milk
    and pandan leaf for at least 2 hours.
2. Sieve the rice, place the pandan leaf to the 
    bottom of a small cheesecake springform pan,
    transfer the rice to it.
3. Steam the sweet rice until cook, usually around
    30 minutes counted from the time you turn on 
    the fire.
3. While the sweet rice is still hot, mix with sugar 
    spread over a baking tray.
4. In a frying pan, sweat date, logan and jackfruit with
    butter.
5. Combine cashew nuts, Mozzarella cheese, and fruits
    as filling
6. Take about spoonful rice, pad into a flat disk, add the 
    filling to the center, cover, and roll into a ball of your 
    choice (usually the bite size ball is better)
7. Chill the balls, then roll them over flour, quickly dip into
    eggwash then roll through the panko.
8. Deep fry until golden

6. Take about spoonful rice, pad into a flat disk, add the 

    filling to the center, cover, and roll into a ball of your 

    choice (usually the bite-size ball is better)

7. Chill the balls, then roll them over flour, quickly dip into

    eggwash then roll through the panko.

8. Deep fry until golden.

9. Use the remained coconut milk, blend with a few blanched

    pandan leaves, sieve then reduce to prepare as an

    accompanying sauce.

Crispy Tapioca Seeds Banana Bites

Date: Oct 18th, 2017

Recipe: 80

Ingredients:

400g Banana, cut into bite-size, approx 2cmX 4cm

1 tbsp Butter

1 tbsp Sugar

1/2 tsp Vanilla extract

Glutinous flour, dusting

Egg, beaten

200g Tapioca seeds

Oil for deep frying

Method:

1. In a frying pan, heat up butter,  add sugar and vanilla, 

    cook until the sugar is caramelized. Add banana,

    cover banana with a layer of thin syrup. Let it cools down

2. Dip the banana into the flour, then the egg, and 

    finally roll and cover it with tapioca seeds.

3. Deep fry until golden brown.




Pumpkin Konnyaku Cake


Date: Oct 30th, 2017
Recipe: 93


Ingredients:
500ml Mashed pumpkin
500ml Coconut cream
4 tbsp Sugar
3 tsp Konnayku
59g Water chestnut, brunoise
50g Medium soft coconut fresh, brunoise
50g Date, brunoise
2 tbsp Cooked Tapioca or sago seeds
2 tbsp Pandan extract
1/2 tsp Vanilla extract
1 pinch Ginger powder


Method
1. Bloom the Konnyaku with coconut cream, mix in mashed
    pumpkin, heat up, mix in sugar and other flavoring 
    ingredients, once it bubbling, add water chestnuts, 
    coconut nut fresh, sago seeds, and date, turn off heat at once.
2. Transfer the pumpkin Konnyaku to a mold.
3. Cool and chill.

 Bubur Cha Cha

   I remember this was one of the Malaysian favorite desserts for the hot afternoon. One significance about tropical backdrop is like a kaleidoscope, thus people live in this environment naturally adapted would learn to speak different dialects and languages, design batik and prepare rojak. Here, I modify another variation out of it “with my memory” while I write this “busy” recipe.

Date: Nov 1^st, 2017

Recipe; 94

     

Ingredients (3 portions):

50g Purple sweet potato/Kumara, macedoine

50g Yellow cassava, macedoine

50g Bilang taro root, macedoine

50ml Hibiscus petal juice

50g Cooked sago seeds, garnish

50g Medium hard coconut fresh, shredded

50g Cooked kidney beans

50g Pandan Konnyaku jelly, shredded

50g Cooked peanut (without skin)

300g Coconut cream

500ml  Coconut juice, frozen

¼  tsp Fennel seed power

¼ tsp Star anise powder

3 tbsp Pandan leaves extract (extract mashed pandan leaves)

TT Nipah palm syrup

Method:

1. Steam the Kumara, cassava, taro root

2. Macerated the kumara, cassava, taro root, kidney bean, and peanuts

    with a Nipah palm syrup (not too much)

3. Mixed the sago seeds with hibiscus petal juice, sweetened with Nipah

    Palm syrup, heat over the stove quick, drain and chill

4. Mix coconut cream with pandan extract, season with

    Nipah palm syrup and the two spices, heat over the stove, cool and chill

5. In a serving bowl or glass with a tablespoon of each 50g

    Ingredients (except sago seeds) then spoon 100ml sweetened pandan

    coconut cream

6. Shave the coconut juice ice on top, garnish with red sago seeds