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26 7 / 2013

I was so thrilled when I found some passion fruit at my local farmer’s market at an affordable price. Why, just a couple of weeks ago, I saw some at Vons or Albertsons and they were 3 bucks EACH. (!?!) My original plan was to make a Passionfruit Pavlova but my first-time meringues were a failure.  PHOTO

I was so thrilled when I found some passion fruit at my local farmer’s market at an affordable price. Why, just a couple of weeks ago, I saw some at Vons or Albertsons and they were 3 bucks EACH. (!?!) My original plan was to make a Passionfruit Pavlova but my first-time meringues were a failure.  PHOTO

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26 5 / 2013

A vegan Red Bean Ice Cream made with homemade red bean paste and an adaptation of this recipe. I got my raw azuki beans from the local farmers’ market, soaked them, blanched them, and slow cooked them for over an hour before mashing them. Yes, this tastes like the red bean ice cream I remember from my childhood!

A vegan Red Bean Ice Cream made with homemade red bean paste and an adaptation of this recipe. I got my raw azuki beans from the local farmers’ market, soaked them, blanched them, and slow cooked them for over an hour before mashing them. Yes, this tastes like the red bean ice cream I remember from my childhood!

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20 1 / 2013

I love Kaya - this is a South East Asian coconut jam that is eaten with warm toast and huge slices of cold butter. I bought some Kaya from an Asian supermarket but it tasted so artificial that I decided to make my own, and boy is it a time-consuming process… a full hour of standing over the stove, stirring stirring stirring. Tip: If the kaya looks lumpy, a hand blender will do the trick.
Here are two Kaya recipes:  slow method and fast method. I personally prefer the flavor of the slow method with the double-boiler. Tip: Pandan leaves are better than bottled Pandan Extract which works but has a weird chemical smell. You can get these at an Asian grocery store.
This Kaya Toast ice cream is a buttery ice cream with toasted crumbs, and layered with kaya jam - YUM! The recipe is an adaptation of Jeni’s Toasted Brioche with Butter and Jam ice cream recipe. 
PHOTO

I love Kaya - this is a South East Asian coconut jam that is eaten with warm toast and huge slices of cold butter. I bought some Kaya from an Asian supermarket but it tasted so artificial that I decided to make my own, and boy is it a time-consuming process… a full hour of standing over the stove, stirring stirring stirring. Tip: If the kaya looks lumpy, a hand blender will do the trick.

Here are two Kaya recipes:  slow method and fast method. I personally prefer the flavor of the slow method with the double-boiler. Tip: Pandan leaves are better than bottled Pandan Extract which works but has a weird chemical smell. You can get these at an Asian grocery store.

This Kaya Toast ice cream is a buttery ice cream with toasted crumbs, and layered with kaya jam - YUM! The recipe is an adaptation of Jeni’s Toasted Brioche with Butter and Jam ice cream recipe. 

PHOTO

Comments

13 5 / 2012

An adaptation of this recipe. P.S. I have also made a Peanut Kaffir Lime Ice Cream.

An adaptation of this recipe. P.S. I have also made a Peanut Kaffir Lime Ice Cream.

Comments

02 9 / 2011

*I couldn’t find any recipes for Peanut and Kaffir Lime ice cream online so this was a bit of a gamble. At first I was nervous that the ice cream would taste too peanut buttery (in a bad way) but I think I used just the right amount of peanut butter. Any more than 3 TB might be too much. If I made this flavor again, I might try adding crushed/ground peanuts instead of peanut butter.
Reference: “Bangkok Peanut” ice cream recipe from Jeni’s book

*I couldn’t find any recipes for Peanut and Kaffir Lime ice cream online so this was a bit of a gamble. At first I was nervous that the ice cream would taste too peanut buttery (in a bad way) but I think I used just the right amount of peanut butter. Any more than 3 TB might be too much. If I made this flavor again, I might try adding crushed/ground peanuts instead of peanut butter.

Reference: “Bangkok Peanut” ice cream recipe from Jeni’s book

Comments

11 7 / 2011

* In the first version that I made, I caramelized the bananas in an oven with brown sugar, cinnamon and butter and it was too sweet for me. I have yet to make non-caramelized Banana ice cream.
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* In the first version that I made, I caramelized the bananas in an oven with brown sugar, cinnamon and butter and it was too sweet for me. I have yet to make non-caramelized Banana ice cream.

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Comments

05 7 / 2011

An adaptation of this recipe.
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An adaptation of this recipe.

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Comments

25 6 / 2011

*Birthday present for Christa! What a fun and interesting challenge this was! The result: RICH, SWEET, SPICY and very YELLOW! I actually added extra lemongrass and thai chillies in the batch that I made.
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*Birthday present for Christa! What a fun and interesting challenge this was! The result: RICH, SWEET, SPICY and very YELLOW! I actually added extra lemongrass and thai chillies in the batch that I made.

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Comments

28 5 / 2011

Source of inspiration; Source of recipes
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Source of inspiration; Source of recipes

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Comments

02 5 / 2011

Source
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*This recipe makes approx. 1 pint (half quart) of sorbet. If I were to make this again, I would use cheaper rum, fresh juices instead of the concentrates, and much less rum extract.

Source

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*This recipe makes approx. 1 pint (half quart) of sorbet. If I were to make this again, I would use cheaper rum, fresh juices instead of the concentrates, and much less rum extract.

Comments

18 4 / 2011