Small part pan-fried, part steamed these little dumplings are sometimes known as gyoza. This is a family favourite and it is served with two dipping sauces – a chilli sauce and light soya sauce. You will need a flat skillet or frying pan with a tight fitting lid.
Agar agar is a quick gelling agent, made from seaweed and suitable for vegetarians and vegans. When cold the jelly is firm to the touch and can be handled. In this South East Asian recipe I have combined agar with coconut milk and palm sugar but do use gular melaka if available.
This purple, almost black rice is used in the Far East in desserts. Cooked with traditional pandan leaves and served with coconut milk, this pudding has a flavour all of its own. In this recipe we use pandan essence, which must be used sparingly, but do use the presh leaves if available. Soaking the rice … Continued
As Agar agar on its own does not have any calories, this is a healthy, low calorie desert. Made from seaweed it is also suitable for vegetarians and vegans. Here we have added the jelly to a fresh fruit salad for an interesting combination of textures.
This selection of jelly has been made up with low sugar fruit juices. Suitable for children, especially if jelly is made from fresh fruit juices and grated vegetables or fruit. Some juices such as pineapple, fig, mango, peach and papaya will not set as they contain enzymes which break down the gelling ability of agar.
This ice cream was so simple to make and I did not have to use an ice cream maker. Do use good quality canned coconut milk for this recipe. The milk should be white in colour. Coconut milk also comes in cream or block form but this is not suitable.
This dish of vegetables in coconut milk goes well with a dry curry. Eat with hot white rice.
Cook these prawns in their shells. Not for the feint hearted as chopped red chillies are added to the spicy sauce. However the heat of the chillies only coats the prawn and can be peeled away.
This coleslaw is given an oriental twist. Light and refreshingly different, it is wonderful served as a base for ribs, steaks, fish or any grilled or barbecued food.
This recipe uses both desiccated coconut and coconut milk. The crepes may be served hot or at room temperature but do remember to treat coconut milk the same as fresh cream, it needs to be refrigerated.