Archive for the DESSERT Category

Tip of the Day: Make an Exotic Fruit Salad!

Posted in APPETIZER, Cooking, DESSERT, PA NHIA'S COOKING DICTIONARY, RECIPES on May 8, 2010 by Meals of Asia

This healthy and exotic Thai fruit salad will be the hit of your party – especially when served in a pineapple “boat” (a carved out pineapple). Create your own assortment of tropical and local fruit – whatever is fresh and in season. Serve with ice cream, whipped cream, or on its own for a fresh fruit feast. Makes a terrific addition to a potluck, BBQ, or dinner party!

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

  • 1 fresh, ripe pineapple (for more on buying and preparing fresh pineapple, see below)
  • An assortment of fruit, such as pineapple, papaya, lychee, star fruit, watermelon, dragon fruit, mango, etc…
  • 1/4 cup coconut milk
  • 3 Tbsp. brown sugar
  • 1 Tbsp. lime juice
  • Optional: a few leaves of fresh basil as a garnish

Preparation:

If you wish to serve this fruit salad in a carved-out pineapple, go to: How to Create a Pineapple “Boat”

For great tips on how to buy and prepare exotic tropical fruits such as pineapple, dragon fruit, star fruit, mango, etc., see: Thai Tropical Fruit How-to Guide.

  1. To make the fruit salad, peel and cut up the fruit you have chosen into bite-size pieces. (If you have carved a pineapple, add chunks of the carved out fruit to the mix.) Place fruit together in a mixing bowl.
  2. In a cup, mix together the coconut milk, sugar, and lime juice. Stir well to dissolve the sugar.
  3. Pour this mixture over the fruit and gently mix the salad. Do a taste-test, adding a little more sugar if not sweet enough for your taste. Tip: the brown sugar may be a little granular at first, but the natural acids of the fruit will soon break it down.
  4. If serving in a carved-out pineapple, spoon or scoop the fruit into the pineapple (reserve as much of the liquid as possible, since the extra may leak through the bottom of the pineapple. When serving the fruit salad, you can spoon the reserved liquid over each portion). Garnish with a few leaves of fresh basil, if desired. Tip: be sure to place a plate or bowl under the carved-out pineapple, as it may leak.
  5. Serve this fruit salad on its own, or with yogurt, ice cream or whipped cream, and enjoy!
  6. Leftovers will keep in a covered container in the refrigerator for up to 1 week. This salad is perfect for breakfast (with yogurt and a little granola sprinkled over), for a snack, or for dessert.

Thank you for sharing, Darlene!

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Sticky Rice with Mango

Posted in DESSERT on May 5, 2010 by Meals of Asia

Mother’s Day is this Sunday, May 9th!

Remind mom how special she is by finishing her dinner off with a delicious Sticky Rice with Mango dessert!!!

Ingredients:

  • 1 1/2 cups glutinous (sweet) rice
  • 1 1/3 cups well-stirred canned unsweetened coconut milk
  • 1/3 cup plus 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon black or white sesame seeds, toasted lightly
  • 1 large mango, peeled, pitted, and cut into slices

Directions: 

  1. In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
  2. Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
  3. While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
  4. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
  5. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
  6. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.  

Thank you for sharing, Epicurious.com!

Yummie Mango Ice Cream!

Posted in DESSERT on April 10, 2010 by Meals of Asia

MANGO ICECREAM RECIPE:

You will need 3 mangoes to make this recipe. If you have too much mango, feel free to garnish the ice cream with leftover cubes!

Yields about 6 cups of mango ice cream. 

Ingredients:

  • 1/2 plus 1/4 cup granulated sugar
  • 2 cups fresh mango pieces
  • 2 tablespoons fresh lime juice
  • 2 eggs
  • 1/2 cup coconut milk
  • 2 1/2 cups half and half
  • 2 – 3 tablespoons of toasted coconut as garnish, optional
  • Handful of mint sprigs as garnish, optional

Preparation:

  1. Cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup sugar with the mango pieces. Cover and refrigerate for at least 1 hour.
  2.  Puree the mango and the sugar syrup. Add the lime juice and puree again. Add the remaining 1/4 cup sugar and puree one more time.
  3.  Whisk together the egg with remaining 1/4 cup sugar.
  4.  Warm the milk and cream over low heat. Add 1/2 cup into the egg and sugar mixture, whisking. Continue adding cream, 1/2 and then 1/4 cup at a time, whisking all the while.
  5.  Add the egg and cream back into the warming milk/cream mixture. Turn up the heat as needed and whisk for about 8 – 10 minutes, until just beginning to thicken and the cream lightly coats the back of a wooden spoon.
  6.  Strain into a bowl. Cool. (Place the bowl in another bowl of cold water to cool quickly).
  7.  Stir in the pureed mango. Freeze in an ice cream maker according to manufacturers instructions. Garnish with the toasted coconut and mint sprigs if desired.

ENJOY!!!

Thank you Rhonda Parkinson for this recipe!