Thursday, 29 March 2012

Resepi : Buah Naga


2 cups red dragon fruit puree
1 cup plain yogurt
4-5 tablespoons castor sugar
4 tablespoons desiccated coconut or coconut flakes
½ teaspoon coconut essence

For the syrup:
1 cup red dragon fruit puree
1/4 cup sugar
1/2 teaspoon vanilla essence

  1. Put all the ingredients into a blender and blend until mixture is smooth. Pour mixture into a shallow freezer proof container and put it in the freezer until it begins to freeze around the edges – about 2 hours time.
  2. Transfer into a bowl and whisk lightly, then freeze again in the shallow container in the freezer for another 2 hours. Take it out, whisk and freeze 2 more times until frozen yogurt is somewhat creamy. Re-freeze.
  3. To make the syrup, add all the syrup ingredients into a small pan and cook over medium heat until mixture boils and thickens, about 10 minutes. Once syrup is cool, store in the refrigerator until needed
  4. Transfer the frozen yogurt to the refrigerator about 20 minutes before serving. Serve in scoops with dragon fruit slices and top with dragon fruit syrup. Sprinkle with toasted hazelnut and desiccated coconut (optional).



4 boneless skinless chicken fillets
1/4 cup plain flour
2 eggs
1 1/3 cups fine Japanese bread crumbs
Salt & Pepper
1 teaspoon paprika
1/4 cup vegetable oil for frying
150 grams button mushrooms, sliced
2 tablespoons butter

For the mash:
1 3/4 lbs russet potatoes, peeled and cut into quarters
1 cup white dragon fruit, chopped
3/4 cup milk
1/4 cup unsalted butter
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
Salt & Pepper to taste

For the vinaigrette:
1 cup white dragon fruit, chopped
1 large tomato, peeled, seeded and chopped
2 tablespoons cilantro, minced
1 tablespoon shallot, minced
6 tablespoons olive oil
2 tablespoons lime juice
Salt & Pepper to taste

  1. To make the vinaigrette, combine all the ingredients for the vinaigrette in a blender and blend to make a smooth sauce. Set aside.
  2. To make the mash, boil the potatoes in a large pot until tender, about 20-25 minutes. Drain potatoes into a colander and set aside. In a small sauce pan, combine milk & butter and cook over low heat until butter melts. Add cayenne, olive oil, salt and pepper to taste. Mash the potatoes. Add the warm milk-butter mixture and the chopped dragon fruit. Beat with a wooden spoon until smooth. Taste and adjust seasoning if needed. Cover and set aside.
  3. In a small saucepan, melt 2 tablespoons butter then add the mushrooms. Cook over medium heat until mushrooms are tender. Season with salt and pepper. Set aside.
  4. Prepare the chicken by first tenderizing the chicken fillets until even 1/8 inch thick.  Rub both sides of chicken fillets with paprika, salt and pepper.  For the filling, spoon some mushroom and some mash onto each fillet. Fold the edges and roll the fillet over tightly. To ensure stuffing does not fall out during cooking, tie each end of the chicken roll with a wet cooking twine.
  5. In a large skillet, heat oil until hot but not smoking. Carefully place chicken rolls into the pan and lower the heat to medium.  Cook for about 10-15 minutes until chicken rolls are golden brown on the outside and fully cooked on the inside. Remove from heat and transfer to a cutting board. Let chicken rolls rest for 5- 10 mins. Cut the twine off and slice the rolls about 1 inch thick.
  6. Just before serving, pour the vinaigrette into a sauce pan and warm it over low heat. Pour onto an individual serving plate. Place a mound of mash dragon fruit mash potato in the center. Carefully place several sliced chicken rolls on the mash. Serve warm.


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