INGREDIENTS:

• 1 bunch kailan aka Chinese broccoli or any Asian greens, cleaned and cut into 3-inch lengths
• 3 tsps minced garlic
• 3 slices ginger (optional)
• 1 Tbsp Shaoxing cooking wine (optional)
• 1 Tbsp oil
• 2 Tbsps oyster Sauce
• 1 tsp soya Sauce
• 1 Tbsp tapioca starch or cornstarch mixed with 2 Tbsp water
• ¼ cup water

METHOD:

1. Heat oil in frying pan or wok, then add garlic and ginger.
2. Fry until garlic is lightly browned, then add cooking wine.
3. Add vegetables, followed by oyster and soya sauces.
4. Stir, then add water and cover to cook for approximately 30 seconds or until vegetables are cooked.
5. Add tapioca starch “slurry”, mix well and simmer a few seconds until sauce thickens.
6. Remove and serve.

Click here to download the full recipe.

For more details on The Summer Fruit Festival, visit https://bit.ly/jackiemsummer

The post How to Cook Stir-Fried Asian Vegetables first appeared on Jackie M..

**Pisang Goreng (Fried Bananas)**

INGREDIENTS:

• ½ cup plain flour
• ½ cup rice flour
• ¼ cup sugar
• 1/2 cup water
• ½  teaspoon salt
• ¼ cup desiccated coconut (optional)
• ½ kg bananas, cut into halves or quarters

METHOD:

1. Combine batter ingredients in dough mixer, mix until well-combined.
2. Heat oil to 180°C.
3. Dip banana pieces in batter, then gently place in oil. Fry until golden brown
4. Remove and place on paper towels to absorb excess oil before serving.

**Banana with Palm Sugar and Coconut Sauce**

INGREDIENTS:

• 1 large banana, cut into 1cm chunks
• 1 cup coconut cream
• ½ cup water
• 3 Tbsp palm sugar or demerara sugar
• Pinch of salt

METHOD:

1. Combine ingredients in a saucepan and simmer until sugar is dissolved. Serve with sticky rice or ice cream.

Click here to download full recipe. 

For more details on The Summer Fruit Festival, visit https://bit.ly/jackiemsummer

The post How to Make Pisang Goreng (Fried Bananas) first appeared on Jackie M..

INGREDIENTS:

• 500g eggplant, cut into cubes
• 100g large chillies
• 1 medium-sized onion
• 3 cloves garlic (optional)
• 2 tomatoes (optional)
• 1 tsp salt
• Oil for frying

METHOD:

1. Blend chillies, onion, garlic and tomatoes in a food processor.
2. Fry eggplant with about ¼ cup oil until browned. Remove and set aside.
3. Add more oil in frying pan and fry the sambal until it’s a semi-dry consistency (about 10 minutes).
4. Toss in the eggplant and season with salt. Serve with steamed rice.

Click here to download the full recipe.

ps. Eggplant is one of my favourite vegetables but I’ve just found out via this article – 27 Science-based Health Benefits of Eggplant – that it’s actually a Berry. Go figure

For more details on The Summer Fruit Festival, visit https://bit.ly/jackiemsummer

The post How to Make Padang-style Eggplant Sambal first appeared on Jackie M..

*Mixed Berry Compote Recipe

INGREDIENTS:

• 1 cup each of any 3 types of berries
• ¼ cup honey or brown sugar
• 3 Tbsp butter
• 1 Tbsp lemon juice

METHOD:

1. Combine butter and honey in frying pan and heat.
2. Add berries and lemon juice and stir gently for 2 minutes until heated through.

*Coconut Ice Cream Recipe

INGREDIENTS:

• 800 ml coconut cream
• ½ cup honey
• Pinch of salt

METHOD:

1. Blend coconut cream and honey in blender.
2. Transfer into ice cream maker; ice cream is ready when texture is of soft serve consistency. (I used the Sunbeam Gelateria and set it for 40 minutes).

Click here to download the full recipe.

**Thanks to Con from Raptis of the Sydney Wholesalers’ Market for the berries used in this recipe.

For more details on The Summer Fruit Festival, visit https://bit.ly/jackiemsummer

The post How to Make Mixed Berry Compote and Coconut Ice Cream first appeared on Jackie M..

*Mango Sticky Rice Recipe

INGREDIENTS:

• 1 cup glutinous rice, rinsed
• 1 cup coconut cream
• 2 Tbsp honey
• Pinch of salt

METHOD:

1. Place rice in steamer basket and steam with basket semi-immersed in water for 25 minutes. Alternatively, cook on stove-top or in rice cooker with 3 cups of water.
2. Simmer 1 cup coconut cream with a pinch of salt. Allow to cool.
3. Drizzle honey and coconut cream on rice and serve with mango slices.

*Mango Lassi Recipe

INGREDIENTS:

• 2 cups fresh mango
• 1 cup natural yoghurt
• Pinch of salt
• 1 cup water
• 3 Tbsp honey

METHOD:

1. Combine ingredients in a blender and blend until smooth (adjust sweetness as required).
2. Serve chilled.

Click here to download the full recipe.

*The mangoes for this broadcast were supplied by Profruit at Sydney Wholesale Markets.

For more details on The Summer Fruit Festival, visit https://bit.ly/jackiemsummer

The post How to Make Mango Sticky Rice & Mango Lassi first appeared on Jackie M..

INGREDIENTS:

• Combination of fruits – bananas, nectarines, papaya, grapes, apples, pineapple, fresh coconut etc. – in bite-sized chunks
• 1 ½  cups whipped cream
• ½ cup condensed milk
• ¼ cup coconut cream
• Pinch of salt

METHOD:

1. Combine whipped cream, condensed milk, coconut cream and salt in a mixing bowl. Toss in fruit and mix well.
2. Serve chilled.

***Nb. This salad commonly contains nata de coco (coconut water jelly) but I’ve omitted it here so you don’t have to make a special trip to your Asian grocery store to pick some up.

Click here to download the full recipe.

*The fruits for this broadcast were supplied by Harry Sun, Wing Chong and Profruit from the Sydney Wholesale Markets.

For more details on The Summer Fruit Festival, visit https://bit.ly/jackiemsummer

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