Vietnamese Che Chuoi /Coconut and Sago Pudding#EattheWorld

Coconut and Sago - Che chuoi is a tapioca coconut pudding.  The pudding is soupy when warm, while the cooled version is firmer. Sago or sabudana as we call it in India, are little starchy pearls also known as tapioca pearls. They are cooked until they turned almost transparent in this dessert. 

This decadent yet refreshing dessert combines the spongy spring of molded sago pearls with the richness and creaminess of coconut milk and the fragrant sweetness of palm sugar (gula melaka). 

The perfect cooling dessert after a spicy meal, it's vegan and gluten-free too! In this dessert sliced bananas, are also added, but since my hubby doesn't like it so did not add it. It's also commonly served in Asian countries like Malaysia and Singapore. This dessert is served chilled make all preparations well in advance. I set this the previous day and served it the next day after lunch.
Serves 5 - 6
Ingredients
1 Cup Sago/Sabudana/Tapioca Pearls
1/3 Cup Sugar
½ Cup Gula Melaka or as required
1 Cup Thick Chilled Coconut Milk
1 Pandan Leaf - I used Screw pine Water

Method

Wash the sago in water 2 - 3 times. Then soak it in water for 5 - 10 minutes, then drain all the water.

Boil 5 cups of water in a large pot with the pandan leaf ( I used 1 teaspoon screw pine essence). Gradually add the the drained sago, stirring constantly to avoid clumping.

Boil on medium low heat for 7 - 8 minutes or until almost translucent. Switch off the heat, and drain it in the colander, rinsing under cold running water and stirring (mixture will be gummy). Stir in a generous pinch of salt and 1/3 cup sugar.

Pour into slightly wet individual molds/cups/serving bowls (having them damp makes it easier to unmold later on), refrigerate until set.

Making the Gula Melaka

Place the chopped gula melaka (1 cup) with  3/4 cup water in a small pot. Bring to a boil and stir over low heat until dissolved into a dark, glossy and thick syrup is formed. Let cool, then pour into a jar and refrigerate.

To Serve

Unmold the cold sago puddings and serve with a generous drizzle of gula melaka and coconut milk.

Keep extra in seperate bowls both the gula melaka and coconut milk so people can top up to their own taste.

Dig in and Enjoy!!

My Notes
If you are adding bananas, then use the small sweet variety of bananas, slice them and place it on top. Then pour the gula melaka and coconut milk.

Labels : Asian, Coconut Milk, Eat the World. Gluten-Free, Vietnam, Palm Sugar, Vegan, Sweets & Desserts, Sabudana, Tapioca Pearls

Check out all the wonderful Vietnamese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Pandemonium Noshery: Bánh Tráng Nướng 

Magical Ingredients: Vietnamese Summer Spring Rolls 

Sneha’s Recipe: Vietnamese Che Chuoi /Coconut and Sago Pudding 

Amy’s Cooking Adventures: Vietnamese Chicken Porridge (Chao Ga) 

Sugarlovespices: Vietnamese Kabocha Squash Soup 

Culinary Adventures with Camilla: Cà Phê Trứng (Vietnamese Egg Coffee) 

A Day in the Life on the Farm: Easy Beef Pho 

Making Miracles: Vietnamese Style Beef with Garlic, Black Pepper, and Lime 

Kitchen Frau: Vietnamese Caramelized Ground Pork Rice Bowls 

Palatable Pastime: Vietnamese Inspired Marinated Bean Salad

Homemade Strawberry Balsamic Sauce

My daughter went for a holiday to Panchgani and came back with loads of organic large sweet strawberries. They were super delicious, most we enjoyed eating and few I, freezed .
The other day while watching television seen this recipe and decided to recreate in my kitchen. Tweaked this recipe to my taste and turned out finger licking. You will love the tartness of the strawberries, lemon zest, balsamic vinegar and sweetness the sugar.

Fruity, tangy, sweet and bright red color this sauce is finger licking.

Ingredients
½ Cup (125ML) Balsamic Vinegar
20 Large Frozen Strawberries - roughly diced
3 Tablespoons Level Brown Sugar
¼ Teaspoon Sea Salt
Zest of One Big Lemon

Method

The frozen strawberries when  thawed, it was mushy and left a lot of juice. In a sauce pan add the juice of the strawberries along with balsamic vinegar and bring it to a rolling boil then, reduce the flame a let it reduce into half. Now add in the strawberries, sugar, salt, and lemon zest. Mix well and bring this again to a rolling boil on medium high flame. 

Then reduce the flame until strawberries have released their juices and softened, let this simmer on very low flame until the sauce thickens. Keep stirring in between a bit. Allow to cool. It will stay in the refrigerator for a week or two. If you freeze this sauce it remains good for a long time, the best thing about freezing this sauce that it does not get ice granules, remains in sauce form only.  

This strawberry balsamic sauce it's finger licking.. ready for a multitude of uses.

Keep checking to see so as in which recipes I used this sauce. 

Labels: Jams & Sauces, Strawberry, Balsamic Vinegar, Homemade,  Vegan, Gluten free 

Chilled Masala Chai Mousse#Foodieextravaganza

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This festive post Christmas dinner dessert, created with one my favorite drink.. masala chai.. yes that exactly what you are reading. 

Its so easy light on the tummy and also gives you that sweet kick that you want after a heavy Christmas meal.

Cup Measurement = 200 ML
Ingredients
For The Tea
200 ML Water
2 Tablespoon Masala Chai Tea Leaves
2 Cardamoms
4 Tablespoons Sugar or to taste
200 ML Milk
For The Mousse
32 Glucose biscuits - grind to a powder
100 Grams Digestive Biscuits - grind to a powder
1 Tablespoon Melted Butter
1/3 Cup – Fresh Cream
½ Cup – Milk
1½ Cup – Whipping Cream

Method 

In a deep pan on medium heat, add water, cardamoms and let it boil, when it comes to a boil add sugar and tea leaves, let it boil again for 2 -3 minutes, then add milk and let it comes to a rolling boil 3 to 4 times, then take it off heat and strain to get a clear tea. 

In a shallow pan, heat cream and milk place it on medium flame and let it start to boil, keep stirring continuously, then add glucose biscuits powder, it will firm up, not to worry, add the tea and stir to break all lumps and keep breaking the lumps, once the mixture is nice and smooth take it off heat. Let this cool completely. 

In a bowl take the powdered digestive biscuits and mix in butter, mix until all the biscuit powder is well mixed. In a round ring mold place the biscuit – butter mixture, flatten it out and then refrigerate it until ready to use.

In a bowl, add the whipping cream using an electric whisk, whisk the cream until they form stiff peaks, then add cooled tea-biscuit mixture and whip until they have completely incorporated. Pour this into a piping bag and refrigerate it for 1½ hour to cool properly. 

Then pipe the mousse on top of it of the biscuit base. Again refrigerate it overnight. I made three servings, one in a glass and two in rings.

When ready to serve ,garnish with some icing sugar and cinnamon powder. I had leftover pourable chocolate icing used this on top. 

Enjoy chilled!!

My Notes

You can use any biscuits without cream like digestive or Marie
The mousse batter was just too much for us, we are just two and the sweet tooth one is my hubby. So with half the batter I made a pudding cake. Keep check this blog space for the recipe, will link it as soon as I post it.

Labels: Mousse, Chai, Biscuits, Vegetarian, Cream, Foodie Extravaganza Party

This month our Host Culinary Adventures with Camilla (http://culinary-adventures-with-cam.blogspot.com/), asked us share recipes for tea drinks.

Asian Rice Salad with Matcha Ginger Dressing by A Day in the Life on the Farm
Black Tea Noodles by Magical Ingredients
Chilled Masala Chai Mousse by Sneha's Recipe
Chinese Tea Eggs by Karen's Kitchen Stories
Earl Grey Hot Toddy by Culinary Adventures with Camilla
Earl Grey Tea Bread by Palatable Pastime
Peanut Butter Sugar Cookies with Plum Preserves by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Shrimp Salad Finger Sandwiches by Food Lust People Love
Tea Infused Creamy Oatmeal by Making Miracles

Fresh Turmeric & Chia Seed Pudding#SundayFunday

This pudding is a superpower breakfast  because of the anti-inflammatory benefits of turmeric and the super powers of chia seeds. It takes just 5 minutes to make, the rest of the work is done in the refrigerator overnight. You can also pour this into jars, pick this up in the morning and take it to office for breakfast. This can be served as a dessert too.

Ingredients
500 Ml Full Fat Milk
2 Tablespoons Heaped Chia Seeds
4 Tablespoons  Granulated Sugar
2 Tablespoons Fresh Cream
½ Teaspoon Grated Fresh Turmeric
½ Teaspoon Cardamom Powder - freshly ground
A Pinch Grated Nutmeg

Method

In a saucepan add milk and sugar and let this come to a boil, add the grated turmeric and give it a mix. Let it simmer for 2 - 3 minutes. Switch off the flame, add cardamom powder and nutmeg, fresh cream and give this a good mix. 

Sieve into a serving two bowls, adding a tablespoons of chia seeds in each bowl, give this a good mix. Cling wrap the bowls and refrigerate overnight. Serve this cold in the morning for breakfast. Enjoy a super power breakfast!!

Labels : Breakfast, Fresh Turmeric ,Chia seeds, Pudding, Milk, Make Ahead, Overnight, Sunday Funday, Sweets & Desserts, Healthy

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Wendy of A Day in the Life on the Farm

Sunday Funday:!Welcome 2021....Let's Celebrate and Stay Healthy! 

• Baked Plantains (Plátanos Maduros Horneados) from Sid's Sea Palm Cooking 
• Caprese Stuffed Roasted Eggplant from Food Lust People Love  
• Fresh Turmeric & Chia Seed Pudding by Sneha's Recipe
• Healthy Easy Immune Boosting Smoothie from Making Miracles  
• Kadha (Spiced Herbal Drink) from Cook with Renu 
• Lemony Chili Roasted Sweet Potato Hummus from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Misir Wot (Ethiopian Lentils) from Palatable Pastime 
• Roasted Chicken with Greek Salsa by A Day in the Life on the Farm

Indo Chinese Style Chilly Omelette Stir Fry

This stir fried Chilly Omelette made Indo Chinese Style, is a change from the regular and monotonous omelette.  This is very quick to put up and will go very well with fried rice or as a side dish.

Serves 2 -3 
Ingredients
4 Large Eggs
¼ Teaspoon pepper powder
¼ Teaspoon Red Chilly Flakes
¼ Teaspoon Salt
1 Tablespoons Oil
For The Sauce
3 Tablespoons Oil
1 Teaspoon Chopped Ginger
1 Teaspoon Chopped Garlic
1 Spring Onion - white & green chopped
1 Small onion - cut into cubes  
1 Small capsicum – cut into cubes
2 Tablespoons Red Chilli sauce
1 Tablespoon Light Soy sauce 
1 Tablespoon Tomato Ketchup
1 Teaspoon Vinegar

Method

Beat the eggs in a bowl, add in red chilly, pepper powder and salt to taste. Whisk them.
Heat oil into a hot pan ( used grill pan) on low flame and pour  little of  the egg mixture to make a thin omelette. 

While the omelette is still not cooked completely, roll it gently into then center 

Again pour a little mixture on to the empty side and swirl it to come to the bottom of the fold, again start to roll.  

Do this process till all then egg mixture used.  Make a thick roll.

Cut it from the center , see the layers!!

Then into cubes.  Keep aside.

In another pan heat oil  add chopped ginger and garlic, sauté on high flame for a minute. Now add finely chopped white part of the spring onion. Sauté on high flame.
Add diced  onions and capsicum. Continue to sauté on the high flame. Add  all the  sauces and tomato ketchup ,vinegar and salt to taste and continue sautéing for a minute, Add the  egg pieces into the sauce and mix it so that the y are coated with the  sauce.

Finally add some finely chopped  spring onion green and serve hot.  Enjoy!!

Labels: Egg, Indo Chinese, Omelette, Stir Fry ,Side Dish, Vegetarian, Asian Cuisine