Pan-Fried Banana With Custard Sauce

Hello,

Another banana dessert recipe that don't required an oven or mixer, quite easy, simple and cheap. This pan-fried banana with custard sauce ready in no time, no need to wait for the sauce to cool, can eat them right away and enjoy when they are still warm.

PAN-FRIED BANANA WITH CUSTARD SAUCE

Ingredients;

2-3 bananas
1 tablespoon custard powder
1 tablespoon sugar
1 cup milk
Butter

METHOD;

- Prepare custard sauce by mix custard powder, sugar and milk until smooth.
- Heat the mixture over low heat, stirring frequently until thickened. Set aside.
- Melt a little butter in a non stick pan over low heat, fry bananas for a few minutes until golden brown on each side.
- Serve them with custard sauce.

Chocolate Mousse

Hello,

Since government extends France lockdown until May 11, that's for now and for some businesses will remain closed until new order. Saying that it's more likely I'll make more dessert quite often than before. Several days ago I made mango mousse, now another mousse dessert, but chocolate mousse.

Making chocolate mousse really isn't hard, pretty easy with only few simple ingredients and a few steps from start to finish, chilled before serving et voila, chocolate mousse serve with caramelized nuts on top, such a lovely dessert.

CHOCOLATE MOUSSE

Ingredients;

100g dark chocolate, roughly chopped
80ml full cream milk
200ml heavy cream

METHOD;

- Heat the milk until it just begin to boil and pour the hot milk over the chopped chocolate and stir until the chocolate melts.
- Place the melted chocolate in the fridge for a few minutes while preparing the whipped cream.
- Pour the cold heavy cream in a mixing bowl and beat until stiff peaks form.
- Whisk one-third of the cream into the cooled chocolate and mix well.
- Gently fold in the rest with rubber spatula.
- Divided into individual glasses, cover and chill in the fridge for at least 1-2 hours.

Enjoy the chocolate mousse!

Mango Mousse

Coucou,

Another quick and easy dessert I made recently was mango mousse, just three ingredients and I had my lovely mango mousse ready in less than 15 minutes. There maybe many quick and easy dessert out there but for me, I could't think of any other easiest dessert than these mango mousse.

When mangoes are in season, why don't try to make these mango mousse, so easy yet so yummy yummy!

MANGO MOUSSE

Ingredients;

1/2 mango, puree
200ml heavy cream
2 tablespoon sugar

METHOD;

- Place heavy cream and sugar in a mixing bowl.
- Use a stand or hand mixer, beat the cream until stiff peaks foam.
- Fold in mango puree and mix well.
- Divide the mousse into individual glasses, cover and keep in the fridge until ready to eat.

As simple as that, mango mousse are ready, enjoy!

Brochettes De Bananes Caramélisées

Hello,

I used a lot of bananas for my dessert these past few days and today another recipe from chef Cyril Lignac, brochettes de bananes caramélisées. One simple and quick recipe everyone can do at home, any time at any day of the week.

Let make banana brochette now!

BROCHETTES DE BANANES CARAMELISEES

Ingredients;

3 bananas, skewer the banana
50g sugar
2 tablespoons water
120ml cream liquid
1 cinnamon
1 star anise
1 lime or lemon

METHOD;

- In a medium pan, combined sugar and water and bring to boil over medium heat, let the sugar caramelize and add cream liquid as well cinnamon and star anise.
- Keep stirring for a few seconds, add in banana skewer and coat the banana skewers with caramel sauce.
- Squeeze some lime or lemon juice over the sauce and skewer. Stir to coat.

Enjoy the sweet caramel banana skewer!

Mango With Sticky Rice

Hello,

I intend to make a mango with sticky rice since last month but I don't have any glutinous rice at home. Now I have it and the mango that I had at home also ripe enough to make a dessert, then here, I made again a Thai-style mango with sticky rice.

To make this mango sticky rice, it took a little time but it sure will give a full blast of flavour and satisfaction. While the mangoes are still in season, let us take advantage and enjoy the mango dessert.

MANGO WITH STICKY RICE

Ingredients;

1 ripe mango
1 cup glutinous rice
I cup coconut milk, divided in two
1 tablespoon sugar
1/2 teaspoon cornflour

METHOD;

- Wash and soak glutinous rice for 6 hours or even overnight.
- Drain the rice and steam for 15-20 minutes.
- While the rice is steaming, prepare the extra coconut cream by mixing 1/2 cup coconut milk, cornflour and a pinch of salt in a small sauce pan. Stirring gently and brings to boil, turn of the heat and transfer cream to a small bowl.
- Place remaining coconut milk, sugar and a pinch of salt in a sauce pan, bring to boil and stir just until the sugar is fully dissolve. Remove from heat.
- When the rice is cooked, transfer them to the hot coconut milk mixture and mix everything well. The hot sticky rice will absorb all the coconut milk. Cover and set aside.
- Peel the mango, slice it and serve with sticky rice and pour the extra cream on top.

Enjoy the mango sticky rice!

Matcha With Mascarpone And Spéculoos

Bonjour,

There are many ways to enjoy a dessert, from cakes to cookies and from jelly to a mini dessert in a glass, these easy matcha with mascarpone and spéculoos requires no baking at all. This is the kind of dessert that we can enjoy the most during summer when the heat waves becoming more frequent this few weeks.

With all this hot weather we've been having right now, all I want to eat is a cold dessert, an ice cream or just eating seasonal fruits such as mangoes and melons. Besides, those fruits are good for health.

MATCHA WITH MASCARPONE AND SPECULOOS

Ingredients;

Speculoos cookies or graham cracker crumbs
250g mascarpone cheese
200ml heavy cream
2 tablespoons sugar
1 tablespoon matcha green tea powder
1/4 cup hot water

METHOD;

- Mix matcha tea with hot water and stir until smooth, set aside.
- In a medium bowl, beat the heavy cream with sugar until the cream forms soft peaks.
- Add mascarpone cheese and matcha, beat until fully combined.
- Layer the ingredients in a glass. Sprinkle with grated white chocolate and chill before serving.

Enjoy matcha with mascarpone!

Mango Parfait

Bonjour,

When the weather is hot outside, one thing we need is a little bit of cold drinks, ice cream or a simple dessert like mango parfait. Since mango and other seasonal fruit are quite cheap right now, it's a time for me to make an easy and quick dessert anytime during this summer season.

Last week I bought two mangoes and let one mango over ripe just to make these mango parfait. It was really good, so refreshing and perfect dessert for summer.

MANGO PARFAIT

Ingredients;

1 mango
Spéculoos or graham cracker crumbs
200ml heavy cream
150gm cream cheese
1 tablespoon sugar

METHOD;

- Puree the mango until smooth, set aside and left some slices of mango for garnish.
- Beat the heavy cream with sugar until the cream forms soft peaks and add cream cheese, just beat until fully combined.
- Layer the ingredients in a glass.

Enjoy mango parfait, perfect for summer!

Fruit Cocktail Trifle

Hello,

Another day sometimes brings another dessert and for sure it was an easy dessert that I made recently, fruit cocktail trifle. These trifle was one of the dessert that I brought for our snacks party in CLPS last week. It's not a typical Asian dessert but more to an English style trifle.

As simple as it is, these trifle as well look as good as it tastes!

FRUIT COCKTAIL TRIFLE

Ingredients;

1 small packet ladyfingers biscuit
1 can fruit cocktail, strain the fruits and keep the juice aside
1/4 cup custard powder
2 cup milk
2 tablespoons sugar
Whipped cream

METHOD;

- Combine custard powder with milk and sugar in a saucepan and stir until smooth.
- Heat up the custard mixture over medium heat, stirring constantly until it comes to the boil and thickens. Simmer and stirring for a couple of minutes. Set aside to cool down a bit.
- Arrange ladyfingers biscuit in a glass or bowl and pour a few tablespoons of fruit juice all over the biscuit.
- Pour custard over the biscuit and spread the fruit cocktail on top.
- Keep the trifle in the fridge for a few hours.
- Before serving, spread or pipe whipped cream over the top of trifle.

Enjoy the trifle!

Home-made Fruit Jams

Bonjour,

Summer brings a lot of mouthwatering and great selection of fruits and vegetables where we can enjoy them throughout the season. Certain fruits like wild blackberries easily can be found just about everywhere during summer. We just need to makes the most of seasonal fruits so that we can enjoy them for the months to come. Making the jam is the great way to do with these fruits.

One of the wild fruit which we picked up recently in the roadside near our house are blackberries. Actually, this is my first time and picking the berries was surprising fun! Sometimes, these wild berries are so much better than store bought.

HOME-MADE BLACKBERRY JAM

Ingredients;

400g Blackberries
300g sugar
1 lemon, juiced

METHOD;

- Soak the blackberries in water for few minutes and rinse well.
- Prepare the jar by placing in the large pot of boiling water, boil for 10 minutes. Keep warm. Jars must be sterilized in a water bath before filling.
- Place the blackberries, sugar and lemon juice in a large pan and bring to boil over medium heat.
- Stirring constantly and simmer for another 15-20 minutes over low heat.
- Remove excess bubble with spoon and remove from heat.
- Quickly sieve and pressing lightly the mixture into the jar to remove the seed.
- Turn the filled jars upside down while they are still hot to help push out any air and let them cool completely.
- Keep the home-made jam in the refrigerator for up to 6 months or more.

HOME-MADE PRUNE JAM

Ingredients;

500g Prunes
300g sugar
1 lemon, juiced

METHOD;

- Soak the prune in water for few minutes and rinse well. Halved and pitted prune.
- Prepare the jar by placing in the large pot of boiling water, boil for 10 minutes. Keep warm. Jars must be sterilized in a water bath before filling.
- Place the prunes, sugar and lemon juice in a large pan and let stand for 1 hour.
- Bring it to boil uncovered over medium heat.
- Stirring constantly and mash prunes at the same time and continue simmer for about 1 hour over low heat.
- Remove excess bubble with spoon and remove from heat once the prunes are slightly thicken.
- Pour the prune jam into the jar.
- Turn the filled jars upside down while they are still hot to help push out any air and let them cool completely.
- Keep the home-made jam in the refrigerator for up to 6 months or more.


Hope everyone have lots of fun making home-made jam!

Tropical Fruits of Malaysia

Bonjour a tous,

Salut...I am finally back in France. We've been abroad over the last few week that I haven't had time to write up and update my blog. Holiday season almost finish and new season starting to soon.

Where to begin and what to write? Today I just need to write something about tropical fruits in Malaysia and they are season recently. I love local fruits especially durian. There are other local fruits like rambutans, mangosteen, jackfruit and many more rare fruit tree also at the season now.

Most of asian people love durian and have placed it number one on the most popular fruit list as I do. The durians come in all shape and size, with different types of thorns and taste as well. Durians have a strong smell and unique taste. They are sweet and creamy that sometimes feels like creamy cheese.

Rambutans are another exotic fruit in Asia. Rambutan taste more like lychee but doesn't smell like durian. It taste sweet too and rambutan comes with two colours, red and yellow skin.

I could eat rambutan kilos and kilos at one time and they were so good. For certain people, eating too much of durian and rambutans can cause slight elevation in the body temperature as these fruits are considered hot fruits and could get sore throats. But luckily for me, I didn't have any ill effects even though I eat rambutans or durian all day or until it's all gone.

Holiday for me is all about relax and enjoy it. This summer holiday take a little time to breath and enjoy some simple pleasures. I will be able to enjoy foods more fully and take my time and eat when I can.

While in Thailand, me and mon mari able to eat a hearty authentic Thai cuisine and I found the perfect meal, the one I have missed for so long. Certainly better than anything I could find at any place. Too bad that I forgot to take any pictures even though I had my camera in my bag.

As everyone knows that Thailand's have a special placed for the people who loved shopping so much and Thailand offers a little piece of paradise for everyone. I've been to Thailand many times than I could count and I will definitely come again next time.

So, this is the short story of our recent holiday.

A plus...

Es Buah (Iced Fruits)

Bonsoir,

I've tried this Es Buah when I was in Indonesia few years ago. It's an easy way to stay cool and used up any fruit at home specially during summer season. In Indonesia, Es Buah is made from fresh tropical fruits and it taste so good, simple and refreshing. Here in Europe, getting good tropical asian fruits right now is almost impossible. So, I made this simple recipe with fruits like apples, pears, strawberry, kiwi and pineapple.

ES BUAH (ICED FRUITS)

Ingredients:-

1 apple
1 pear
3 strawberrys
1 kiwi
1/2 can pineapple cube
Condensed milk to taste
Sugar syrup to taste
Ice cubes, crushed

METHOD:-

- Cut all the fruits into bite size.
- Put the fruits in a serving glass or bowl, and top up with crushed ice.
- Pour sugar syrup and drizzle with condensed milk.

Enjoy the Es Buah!

Rojak (Exotic Malaysian Salad)

Salut a tous...

Rojak is in Malay, it means 'mixed up'. By mixing up everything in one plate that's we called Rojak. The following recipe is based on the Malay preparation. The sauce quite spicy but it's depend on the individual taste, you just put less chilli or avoid it. It's a unique taste, but give it a try, try it to believe it.

Being apart from family just make me miss asian food. My sister and mostly I miss my mom's cooking. No matter how adventure it is, I will always have things that I miss from home. I love spicy food and anything with chillies, I would not refused.

So, here is the recipe of homemade Rojak. I got some of the stuffs from Asian grocery store and there is some of asian things I can find there.

ROJAK

Ingredients:-

2 tablespoon dark soy sauce
2 tablespoon chilli sauce
1 tablespoon chilli paste or chilli powder
1 tablespoon thick tamarind paste
4 tablespoon dark brown sugar or gula melaka
1 teaspoon dried shrimp paste or belachan
1/2 cup water
1/2 cup crushed peanuts
1 teaspoon sesame seed

METHOD:-

- To make the sauce, thoroughly mix all ingredients except peanuts and sesame seeds.
- Bring to boil and stir to mix constantly until the sauce thickens slightly.
- Remove from the heat, allow to cool completely.

For the fruit:-
- Cucumber, pineapple, guava, beansprout and fried tofu.
- Any fruits such an apple or pear would be good too.
- Cut the fruits into bite size and toss them into salad bowl.
- Stir in sauce and top with crushed peanuts and sesame seeds.

Voila, enjoy the Rojak!

Fruit Salad (Filipino style dessert)

Bonjour,

Few years ago, a friend of mine introduced me to Filipino style fruit salad and this is one of the favorite dessert in most Filipino parties. I've made fruit salad this afternoon and it's perfect for our teatime dessert.
It's so easy to prepare a quick fruit salad for a simple snack, anytime, anywhere.

FRUIT SALAD

Ingredients:-

1 can fruit cocktail (250gm)
1 can pineapple cubes (250gm)
1 packet of creme liquid (20cl)
1/2 can condensed milk
60gm raisins
Cheeder cheese sliced (optional)

METHOD:-

- Drain the fruit cocktail and pineapple cube.
- Place all ingredients in a bowl and mix until fully combined.
- Refrigerate for several hour before serving.

Cheers...