Monday, February 29, 2016

Going Bananas

Bananas Fried In Ghee
Walking through the weekly pasar malam or night market with my daughter I happened to spy some extra large bananas in one of the stalls.  It turned out to be Nendra Bale- a special kind of banana that my Mum used to give us for a snack when we came home hungry from school and college.  It's delicious and that's what I made for my cooking class with Vincenzo  and Jessica from Spain this afternoon.

The Recipe:

2 large very ripe bananas, about 200gms each; brown sugar to taste; Ghee for frying.

Cut  bananas into half, peel and quarter horizontally (Four pieces per banana).  Heat a non stick pan and add 1 tbsp ghee.   Place in pan, lower heat and fry for a few minutes on both sides until golden brown.  Sprinkle with sugar and more ghee ( if desired) and serve hot.

Optional- Sprinkle with cinnamon powder or cardamom 

Instead of frying, they can be steamed and eaten with ghee and brown sugar.

Honey is another option.

Sunday, February 28, 2016

Pineapple Coconut Pudding

Creamy Pudding
I came across this  Creamy Concoction during my holiday in Cambodia.  While reading about the culture, history and food of Cambodia I was pleasantly surprised to note that a lot of coconut is used in cooking.  I even ate various curries and desserts like mine and hence decided to try this dessert which I read about in an article on local food.  Adapted to my taste, this is a very satisfying dessert for a Sunday afternoon.

The Recipe:

1 cup thick coconut milk; 1/2 cup brown sugar or to taste; 2 dsp corn flour; 2 tsp vanilla essence; 4 large eggs; 250 gms pineapple chunks- reserve some for decorating the top.

Blend all ingredients to a thick, smooth liquid.  Pour into glass dish and bake in a preheated oven at 200 C for 1 hour or until skewer inserted into pudding comes out clean.  Decorate with remaining pineapple, raisins or toasted coconut and serve hot or cold.