Thursday, 29 March 2012

Resepi : Belimbing



3 large starfruits, trimmed, seeded and pureed (about 1 ½ cup)
½ cup brown sugar
¾ cup granulated sugar
½ cup dried desiccated coconut (unsweetened)
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
1 ½ cup all purpose flour
½ teaspoon salt
1 teaspoon baking soda
30 grams walnuts, roughly chopped
1 Tablespoon desiccated coconut

  1. Preheat oven to 180 degree C (350F).  Grease a 9x11 inch loaf pan.
  2. In a bowl, mix the flour, salt and baking soda. Set aside.
  3. In a separate bowl, add eggs, oil and sugar. Using an electric mixer beat for about a minute.
  4. Add the starfruit puree, coconut and vanilla essence. Mix well.
  5. Add in the dry mixture and continue to mix until well incorporated.
  6. Pour the batter into the loaf pan. Sprinkle the walnuts and some desiccated coconut on top.
  7. Bake on the middle rack, at 180 degree C, for 1 hour or until the toothpick comes out clean.
  8. Remove from the oven and let it rest for at least 10 minutes before removing loaf from pan.
  9. Serve warm or chilled.


 4 salmon steaks (about 1/2 inch thickness)
 2 medium starfruit, trimmed, seeded and diced
 1 medium red onion, peeled and diced
 1 garlic glove, peeled and minced
 1 red chili, seeded and minced
 2 whole jalapeno peppers, seeded and minced
 1/4 cup fresh cilantro or coriander, chopped
 2 Tablespoon lime juice
 1 Tablespoon olive oil
 Salt and Pepper to taste

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  1. In a medium bowl, combine the diced starfruits, diced onion, minced garlic, minced red chili, minced jalapeno peppers and chopped cilantro. Stir in lime juice, salt and freshly ground black pepper. Cover and chill in the refrigerator for about 30 minutes for the flavor to blend.
  2. Season the salmon with salt and pepper on both sides. Set aside.
  3. Heat up a grill pan or non-stick pan and add in the olive oil.  When the oil is hot, carefully place the salmon into the pan.  Cook each side for about 2-3 minutes. Remove.
  4. Serve each salmon steak on a serving dish and put a generous heap of starfruit salsa on top.


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