Showing Tag: "fruit" (Show all posts)

Kluai Buat Chi กล้วยบวชชี (Banana In Coconut Milk)

Posted by Kroocrew on Thursday, June 2, 2011, In : Thailand 





Ingredients:
  • 2 to 3 small, just ripe *bananas
  • 4 cups thin coconut milk
  • 1 cup sugar
  • 1/4 teaspoon salt
Method:
  1. Slice the bananas lengthways, then in half. Pour the coconut milk into a pan, add the sugar and salt.
  2. Bring to a boil, add the bananas, bring back to a boil for 4 minutes and then remove from heat.
  3. Serve hot or cold.

In Thailand the banana used for this dish is called “kluay nam wa” (musa sapientum) and is a small variety.

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Jus Nenas Tembikai (Pineapple Watermelon Juice)

Posted by Kroocrew on Monday, May 23, 2011, In : Malaysian (Malay) 





Ingredients:
  • Ripe pineapple (1 kg )
  • Watermelon (1 kg )
  • Lime (100 g )
  • Water (300 ml )
  • Sugar Syrup or pomegranate molasses (optional)

Method:
  1. Homogenise the watermelon, pineapple and a little water to facilitate the blending and homogenise until blended.
  2. Squeeze the lemon juice into the mixture and mix it well.
  3. Strain some of the mixed juice to be part of the final drink while the rest leave as is.
  4. Into each serving glass half fill with ice cubes.
  5. Pour in an amount of the whole blended juice and top up ...

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Pistachio Dumplings with Tropical Fruit Compote.

Posted by Kroocrew on Monday, April 25, 2011, In : Srilanka 





Ingredients:
  • 450 g (1 lb), dried or semi dried fruits like figs, paw paw, mango, apricots, apples, raisins a long strip of lemon rind and or any other preferred dried fruits.
  • 75 g (3 oz), granulated sugar, to taste
  • Dumplings   
  • 75 g (3 oz), Suet
  • 175 g (6 oz),Self Raising Flour, sifted
  • 50 g (2 oz),caster sugar
  • 1 medium    egg, separated a little cold water
  • 60 ml (4-5 Tbsp), ground or finely chopped pistachio nuts
  • ¼ tsp ground cinnamon

Garnish:
  • lemon geranium leaves or mint

Method:     
  1. Soak the f...

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Mango Leather หนังมะม่วง

Posted by Kroocrew on Monday, April 25, 2011, In : Thailand 


It is most likely that this preservation method began in India where the mango is native. Mangos are seasonal naturally with the various varieties coming into ripeness at different periods of the season. Today of course the mango can be produced to produce fruit at other times so that now there is a 12month availability of this fruit. Before it was important to preserve the produce in some way if the flavour was to be used in non-seasonal recipes.

Each round of mango pulp is semi-dried and fu...

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Mango Banana Mousse

Posted by Kroocrew on Tuesday, March 15, 2011, In : India 


Topped with a crisp caramel wafer.



Ingredients:
  • 1 ripe mango (pulp only)
  • 2 ripe Bananas (peeled & chopped)
  • 45 ml (3 tbsp) Lemon Juice
  • 120 ml (½ cup) Orange Juice
  • 125 gm (41/5 oz)Caster Sugar
  • 2 tbsp Triple Sec (e.g. Cointreau™)
  • 1 tbsp Hot Water
  • 3 Gelatin Leaves or 6 gm (1/5 oz) gelatin granules
  • 180 ml (¾ cup) Thick Cream/Whipping Cream

Method:
  1. Make a puree of  mango pulp, banana, sugar, lemon & orange juice by whatever means. (Processor, fork, sieve, potato masher all work well.)
  2. Add the gelatin...

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Kumquat Sauce 金橘醬

Posted by Kroocrew on Friday, March 11, 2011, In : Taiwan 




There are a number of varieties of this Chinese origin fruit. Kumquats are a small fruit of the citrus family and all tend to be quite sour to bitter in taste. Many people simply grow the kumquat for its striking orange fruit and dark green foliage. It can be bonsai or pot grown and in Vietnam is generally displayed at Lunar New year for good luck and abundance.
In Taiwan a sauce is made from the fruit and  is best served with fatty meats: duck, goose, pork, lamb or mutton but will also go w...
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Mango Wine

Posted by Kroocrew on Tuesday, February 8, 2011, In : India 



Ingredients:
  • 1.4-1.8 Kg (3-4 lbs) fresh mango
  • 1.1 Kg (2½ lbs) finely granulated sugar
  • 3.4 litres (7¼ pts) water
  • 1½ tsp acid blend
  • ½ tsp pectic enzyme
  • 1 tsp yeast nutrient
  • ¼ tsp tannin
  • Montrachet or Champagne wine yeast
Method:
Source

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Lychee Wine 荔枝酒

Posted by Kroocrew on Tuesday, February 8, 2011, In : China 




Ingredients:
  • 2.25 Kg (~5 lbs) fresh lychees
  • 1.13 Kg (2½ lbs) granulated sugar
  • 7.1 gm (¼ oz) citric acid
  • ¼ tsp tannin
  • 1 tsp yeast nutrient
  • water to 3.8 litres (1 gallon).
  • Chablis wine yeast
Method:
Source
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Mangosteen Wine ไวน์มังคุด

Posted by Kroocrew on Tuesday, February 8, 2011, In : Thailand 


Mangosteen wine was a real surprise the first time I tried it. I was familiar with the fruit but hadn't had either the juice or the wine. Many cottage winemakers in Eastern Thailand have a bottle of this for sale along with a number of their other fruit wines that rank highly in the fruit wine ranks. If you see a roadside stall with fruit wines displayed then it's worth a stop and a free sample. You may find the mangosteen wine and if so, buy it!

I opened the bottle at dinner a day or so later...
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Pineapple Paste for Pineapple Tarts

Posted by Kroocrew on Tuesday, January 25, 2011, In : Malacca Cristang 



All Rights Reserved © Used with permission of Taking5 (Flickr)



Ingredients:
  • 250 gm of fresh pineapple. Diced roughly
  • Sugar
  • Lemon (juice)
  • Cornflour (mix ½ Tbsp cornflour with ½ Tbsp water and mix to a homogeneous slurry)
Method:
  1. Homogenise the pulp in a kitchen processor.
  2. Strain off the juice and retain the pulp mass.
  3. Transfer the pulp with sugar and an amount of lemon juice, appropriate to your preference, into a brass pot. (Amount of lemon depends on the variable sweetness of the fruit)
  4. Simmer for...

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Jackfruit Seed Curry 菠萝蜜种子库里

Posted by Kroocrew on Sunday, January 9, 2011, In : Singapore 


This very old and auspicious Jackfruit tree is growing in the precinct of the ancient city of Ayutthaya(?) or Sukhothai(?).
The fruit is seasonal and is often seen as  extremely large and heavy pendulous, armoured  fruit pods attached often to the trunk of the tree by a pliable stem.


Jackfruit seeds like many other edible seeds are a good resource of various nutrients, elements and like others contains ant-oxidants and other panaceac goodies which will prevent ingrown toe gristle to infected t...
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Mango Mousse

Posted by Kroocrew on Monday, December 27, 2010, In : India 





Ingredients:
  • 240 ml (1 cup) of heavy whipping cream
  • 475-590 ml (16-20 fl oz) of Mango pulp from can of Mango pulp  or you can use 6 fresh mangoes to make pulp, will have to add some sugar (about 1/2 cup) to this if using fresh mangoes)
  • 120 ml (½ cup) lime juice
  • 2 small packets of unflavoured gelatin
  • 4 eggs
  • 240 ml (1 cup) milk
  • 120 ml (½ cup) hot water
  • 1/2 cup sugar (can use 3/4 cup if mango pulp is not too sweet)
  • Pinch of salt

Method:
  1. Soak the gelatin in hot water keep it aside.
  2. Separate egg yolk and...

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Green Banana Curry

Posted by Kroocrew on Tuesday, August 3, 2010, In : Bangladesh 






Ingredients:
2 potatoes, peeled, cubed and cooked 15 minutes
4 green bananas, peeled and sliced
1 onion, chopped
1 tsp turmeric
2 green chillies, chopped
1/2 tsp cumin seeds
6 cardamom pods, split open and use seed
1/2 tsp cinnamon powder
2 Tbsp lemon juice
    
Method:
Bring some water to the boil with the turmeric. Cook the banana slices 3 minutes in this water.
Fry the onions and the chillies 3 minutes,
Add the bananas and the potatoes and stir fry 3 minutes more. Stir in the cumin, cardamom, cinnam...
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Seriously Refreshing Fruit Cooler (low sugar)

Posted by Kroocrew on Tuesday, May 4, 2010, In : Srilanka 


© Used with very kind permission of Ian David Blum.

SE Asians often have a glass of water or occassionally fruit juice, typically sweetened lime juice, with their meal. Nearly always there is a container of potable water in the dining area and patrons or diners usually dip the cup and drink one or two cups immediately following the meal. This is to some extent a palate refresher and a mouth/teeth freshener . It's something I have gotten very used to. (I also enjoy Pepsi with Lao or Isaan foo...

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Raspberry Vinegar ( A most simple recipe)

Posted by Kroocrew on Sunday, April 25, 2010, In : Bhutan 



CC license

Raspberry Vinegar has been used as a cordial for drinks and as a flavourant for dishes for a long time. It has a tang and a most definite subtle fruitiness that penetrates effortlessly and delightfully in many dishes. In another time it was often referred to as Raspberry Shrub or Raspberry Acid.




Ingredients:
  • Raspberries
  • Sugar
  • Cider Vinegar (or other white vinegar)
  • Water

Method:
  1. Cover raspberries with a white vinegar and let them stand about a week, stirring every day.
  2. Strain the fruit and to eac...

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Mangosteen: The queen of fruit

Posted by Kroocrew on Tuesday, September 22, 2009, In : Indonesia 
The Purple Mangosteen (Garcinia mangostana), colloquially known simply as "the mangosteen", is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m (20–80 ft) tall. The rind (exocarp) of the edible fruit is deep reddish purple when ripe. Botanically an aril, the fragrant edible flesh can be described as sweet and tangy, citrusy with peach flavor and texture.


CC license




The juvenile mangosteen fruit, first appears as p...

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Thai Spicy Fruit Salad (Tampolomai) หรือคุณหมายถึง

Posted by Kroocrew on Monday, September 14, 2009, In : Thailand 




This is another of the many somtams of Thailand which is believed to have originated in Laos. Most western people think of the somtam as being a green papaya salad but this is really only a type. Somtam refers to the style of preparation and to the dressing used for the salads. So Tampolamai is a specific somtam and truly a fruit salad with a difference. There is no added oil but it has elements of savoury, sweet , sour and spicy.

The edges between desert fruits and savoury fruits are quite bl...
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The King of fruit: Durian

Posted by Kroocrew on Sunday, August 16, 2009, In : Thailand 




The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Some people regard the durian as fragrant; others find the aroma overpowering and offensive. The smell evokes reactions from deep appreciation to intense disgust. The odour has led to the fruit's banishment from certain hotels and public transportation in southeast Asia.

The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds e...
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