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"The tropical fruit salad with the BBQ'd ribs is the centrepiece of the show, our native Star Apple, a sweet fruit that is pure and simple... "

  • Apr 5
  • 1 min read

Serves: 5-6 (medium - large family or a small family + 2 guests)


Ingredients:

1 1/2 c peaches, preserves

1 1/2 c star apple, fresh and scooped

1 1/2 c young coconut, from frozen in strings, sliced

1 1/3 c whole milk

1 1/3 c coconut milk, canned

2 tsp vanilla

1/3 c honey

1/2 c granulated sugar


Instructions:

  1. Heat cream and coconut milk in equal portions over MED heat until it reaches temperature and continue for 10-15 mins.

  2. Add sugar and honey and stir slowly to dissolve.

  3. Finally add vanilla.

  4. Cool at 5 deg C.

  5. Prep the fruit and replace in a bowl, the peaches cubed, star apple cubed, young coconut ("butong") strings, sliced, from frozen.

  6. Then proceed to mix thoroughly the liquids with solids and keep at 5 deg C until dessert is served, like full cream coconut ice cream with the BBQ fare like salmon fillets, porc ribs, broccoli spears, carrots and peas.


(Bread: 3 French crusty bread loaves, sliced and buttered. Meat: 4 salmon fillets, 8 short ribs, 1 large bag of mixed frozen vegetables. Use butter, salt and black pepper for seasoning on these ingredients.)

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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