Papaya Punch
Unripened papaya with light green color can be used as a meat tenderizer, it is usually tasteless, it needs other ingredients to enhance its texture and flavor, for the more mature unripened orange color papaya, it looks and tastes almost similar like a carrot.
Date: Sept 3rd, 2017
Recipe: 01
Date: Sept 3rd, 2017
Recipe: 01
Ingredients (2 portions):
300g Ripe papaya
100g Star fruit
100ml Coconut juice
5 Pitless dates
100 ml water
½ tbsp honey
4 Handful of ice
4 Handful of ice
Method:
1. Boil the dates with water for 3 minutes, turn off heat, add
honey, let it cools down
1. Boil the dates with water for 3 minutes, turn off heat, add
honey, let it cools down
2. In a Blendtec, mix everything together, add ice, blend.
This papaya salad was developed from Burmese papaya salad taught
Burmese Style Papaya Salad
to me by my great Burmese friend Cherie Thatun way before I attended
chef school. It was the best papaya salad I ever tasted among all type
of papaya salads found in the S.E. Asia.
Date: Sept 3rd, 2017
Recipe: 02
Ingredients (4 Portions):
150g Green papaya, fine long julienne (for good color, use matured unripened red papaya)
50g Potato, chunk, boil
1 handful Cooked mung bean vermicelli
TT Fish sauce
10g Baby coriander
2 tbsp Olive oil
1 Shallot/onion, julienne, deep fried until crispy
200ml extra virgin black sesame oil, for deep frying shallot
3 tbsp shallot flavored extra virgin black sesame oil
TT Lemon juice
½ tbsp Tamarind
1 tsp Palm sugar/Jaggery, chop finely then mix with lemon juice and tamarind
TT Burmese dried balachaung, sprinkling
30g Fried cashew nuts or peanuts, crush coarsely, sprinkling
TT Pepper
Method:
1. Toss the julienned papaya with potato, smash the potato roughly,
add vermicelli, fried shallot, coriander, olive oil, sesame oil, palm
sugar, lemon juice, tamarind, fish sauce, pepper, mix well
and check seasoning.
2. Sprinkle with crushed cashew nuts and dried balachaung.
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
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
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
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
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.
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.
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
200ml Papaya puree
200ml Coconut juice
Method:
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.
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.
Recipe: 13
Date: Sept 6th,2017
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, whil
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'
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 cube
* 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 meringu
* 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
Papaya Cake
Matured unripe papaya is red like carrot, its texture is harder but its taste
is sweet, it can 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.
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.
Ingredients:
Tart
Filling
Topping
Method:
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.
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.
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.
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