Thursday, January 11, 2007
5 cups water
100 gms palm sugar
150 ml coconut cream
8 ripe bananas
2 tbsp sago
5 screwpine leaves
bring the water to a boil in a pot. put in the screwpine leaves. add the palm sugar and sago. turn down the heat. stir occasionally. boil til all the palm sugar has melted and the sago is thoroughly transparent. add the coconut cream and bring it to a boil. peel the banana skins and cut the bananas into 1/2 cm pieces and add them into the pot. boil for another 3 minutes and turn off the flame. can be served hot or cold.
~ you can adjust the amount of palm sugar added according to your taste. do take into consideration the sweetness of the bananas when adding more sugar.
~ palm sugar can be substituted with brown sugar. the amount may vary between the two, so do test for sweetness before adding more sugar.
Wednesday, January 10, 2007
1 large cucumber - skinned, seeded and cut into bite size cubes (try to remove ALL the seeds to keep it crunchy)
3 red apples - skinned, cored and cut into bite size pieces. toss immediately with 1 tbsp of lemon juice to stop it from going brown (use the crunchy type of apples, i used fuji apples)
2 handfuls cherry tomatoes
4 tbsp honey
juice of 1 large lemon
3 tbsp mayonnaise
mix the honey and the lemon juice, then add the mayo and stir to mix thoroughly. put the dressing and the salad in the fridge. just take them out of the fridge, add the needed amount of dressing to the salad, toss and serve immediately.
~ most types of fruits and vegetable can be used for this salad. it always best to use crunchier ingredients to give it more bite.
~ the ingredients in the dressing can be adjusted to taste. a less sweet and fruity alternative is:
mayo, tomato ketchup, mustard, tabasco sauce, grated garlic and salt.