I’m making asian cuisine for my family in a few days. I plan to make Brown Rice with Shiitakes and Scallions with Crispy Spring Rolls. I want to make a dessert as well, but I want it to be a good compliment to my dinner. I would like to make something lite and healthy but if not, something that’s at least a good compliment to my main dishes. Also, something that’s not too expensive or has to have fancy equipment people wouldn’t normally have in their kitchens.
Suggestions and/or recipes would be awesome.
Thanks in advance 
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July 5th, 2009 at 3:26 am
Fortune Cookies.
Ingredients :
3 Egg Whites
1/2 cup Icing sugar, sifted
45g Unsalted butter, melted
1/2 cup flour
Method :
Preheat the oven to moderate 180oC.
Line an oven tray with baking paper.
Draw 3 circles with 8cm diameter on the paper.
Place the egg whites in a medium bowl and whisk until just frothy.
Add the icing sugar and butter and stir until smooth.
Add the flour and mix until smooth.
Let stand for 15 minutes.
Using a flat-bladed knife, spread 1 1/2 level teaspoons of mixture over each circle.
Bake for 5 minutes or until slightly brown around the edges.
Working quickly, remove the cookies from the tray by sliding a flat-bladed knife under each.
Place a written fortune message on each cookie.
Fold the cookie in half to form a semicircle, then fold it again over a blunt-edged object like the rim of a glass.
Allow to cool on a wire rack.
Repeat with the remaining mixture.
Cook no more than 2 or 3 cookies at a time, otherwise they will harden too quickly and break when folding.
July 5th, 2009 at 3:57 am
I would just buy some good vanilla ice cream and a can of azuki beans. They are a japanese sweet bean that is spooned over vanilla icre cream. It’s very good and it’s very simple.
July 5th, 2009 at 4:47 am
Chinese Fruit Salad
For an unusual fruit salad with an oriental flavour, try this mixture of fruits in a tangy lime and lychee syrup, topped with a light sprinkling of toasted sesame seeds.
115 g (4 oz) 1/2 cup caster sugar
300 ml (1/2 pint) 1 1/4 cups water
thinly pared rind and juice of 1 lime
400 g (14 oz) can lychees in syrup
1 ripe mango, peeled, stoned and sliced
1 eating apple, cored and sliced
2 bananas, chopped
1 star fruit, sliced (optional)
5 ml (1 tsp) sesame seeds, toasted
Place the sugar in a saucepan with the water and the lime rind. Heat gently until the sugar dissolves, then increase the heat and boil gently for about 7 - 8 minutes.
Remove from the heat and set aside to cool.
Drain the lychees and reserve the juice. Pour the juice into the cooled lime syrup with the lime juice.
Place all the prepared fruit in a bowl and pour over the lime and lychee syrup.
Chill for about 1 hour. Just before serving, sprinkle with toasted sesame seeds.
OR
Thai Coconut Cream
This traditional dish can be baked or steamed and is often served with sweet sticky rice and a selection of fruit such as mango and tamarillo.
4 eggs
75 g (3 oz) soft light brown sugar
250 ml (8 fl oz) 1 cup coconut milk
5 ml (1 tsp) vanilla, rose or jasmine extract
mint leaves, to decorate
icing sugar, to decorate
Preheat the oven to 150°C (300°F) Gas 2.
Whisk the eggs and sugar in a bowl until smooth. Add the coconut milk and vanilla or other extract and blend well together.
Strain the mixture and pour into individual ramekins or a cake tin.
Stand the ramekins or tin in a roasting pan. Carefully fill the pan with hot water to reach halfway up the outsides of the ramekins or tin.
Bake for about 35 - 40 minutes or until the custards are set. Test with a fine skewer or cocktail stick.
Remove from the oven and leave to cool. Turn out onto a plate, and serve with sliced fruit. Decorate with mint leaves and icing sugar.
July 5th, 2009 at 5:25 am
Try grilling some pineapple on a stick. You can marinade it in some honey and cinnamon and grill it for a few minutes.
It’s light, compliments what you’re making and is really simple.
You can also put it in the oven. At 350 for a few minutes, but it’s best on the grill.
P.S. Make sure you soak the sticks in some water, for at least 15 min.
Hope I helped.
July 5th, 2009 at 6:23 am
Make some Tapioca Pudding served with Lychee fruit.
You can just get the Jell-O brand tapioca pudding, cook it, cool it, and garnish each bowl with a few lychee fruit (canned in syrup or fresh).
Use non-fat or low-fat milk in pudding to reduce calorie content.
OR
Chocolate & Matcha Green Tea Cupcakes (or cake)
recipe: http://www.latartinegourmande.com/2007/06/03/cooking-with-chocolate-and-matcha-tea-cuisiner-du-chocolat-et-du-the-matcha/
I think Trader Joes sells a boxed-cake green tea cake mix also.
July 5th, 2009 at 6:54 am
Rumble in the Jungle Mixed Fruit Crumble
1 (15 1/4 ounce) can sliced peaches, drained
1 (15 1/4 ounce) can apricot halves, drained
2 (8 ounce) cans sliced mangoes, drained
1 (8 ounce) can pineapple chunks in juice, drained
1/2 cup flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup cold butter, cut into cubes
1/4 cup sweetened flaked coconut
1/4 cup chopped macadamias or almonds
1 Preheat oven to 375 deg. F.
2 Light.ly spray a 9″ square baking dish with cooking spray.
Put all the fruits in the prepared dish
and mix gently with a rubber spatula.
3 In a small mixing bowl, combine the flour and sugars.
Break up any sugar lumps with your fingers.
Cut in the butter cubes with a pastry blender or two knives
until the mixture forms fine crumbs.
Mix in the coconut and nuts.
Sprinkle this mixture evenly over the fruit.
4 Bake for approximately 40 minutes, or until topping is golden brown.
This can be served warm, or at room temperature.
July 5th, 2009 at 7:35 am
I know this will sound very simple , but it is very good . Since you are frying already , this will fit in without adjusting your cooking .
Fried Sweet Bananas
4 bananas , peeled
3 egg whites
4 tbsp. milk
1 tsp. cinnamon
1/3 to 3/4 c. coarse sugar ( also called sanding sugar ) you can use regular granulated if you cannot find coarse
Peel bananas ; set aside . Combine milk , egg whites and cinnamon in a bowl and whisk vigorously until emulsified . Roll bananas in egg white mixture , shaking off excess . Then roll bananas in sugar and fry in peanut oil until golden allover ; rotating frequently for even cooking . Serve cold or warm . Great with ice cream .
July 5th, 2009 at 8:11 am
Combo of fresh pineapple and mango, artfully arranged on a platter. Maybe toss some raspberries on there for color.
Sticky Coconut Rice
Rice Pudding
——————————
Lemon Pineapple Sherbet
This wonderful recipe came from Kentucky around the turn of the last century.
2 quarts whole milk
1 (14-ounce) can sweetened condensed milk
1 (20-ounce) can crushed pineapple with juice
2 cups sugar
1 cup fresh lemon juice (about 6 lemons)
In a large bowl, combine all ingredients, stirring until well blended. When you add the lemon juice, the sherbet will appear to curdle, but that is not a problem. Pour into an electric ice cream maker. Process according to manufacturer’s instructions. Transfer sherbet to a freezer-safe container and freeze for at least 1 hour to firm up before serving.
–Paula Dean
July 5th, 2009 at 8:47 am
2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water
Preparation:
1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.
2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.
4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.
5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).
7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.
or you could use this