Mango Sago with Dragonfruit & Strawberries

For some reason, every time when I make sago, I use coconut milk. I don’t think I need it at all so this time I only used mango juice.

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[100% organic]

  • 4 cups mango juice
  • 2 large ripe mangoes, cubed
  • 1 dragonfruit, cut into chunks
  • 1 cup strawberries, sliced
  • Simple syrup (equal amounts of water and sugar, melted)
  • 1 cup sago pearls

Boil 5 cups of water with 1 cup of sago. Once boiling, turn off heat, cover with lid, and let it steep for 10 minutes. Taste and check consistency. Sago should be translucent and it should not be soggy and mushy. If it needs more cooking, repeat but steep for 5 minutes. Run the cooked sago through a fine sieve and flush cold tap water, then set aside.

Make simple syrup by melting ¼ cup sugar with the ¼ cup water, then set aside.

Reserve one half of the cubed mangoes for garnishing. Mix one half of the cubed mangoes with the sago, and adjust sweetness with simple syrup. Whisk well, and chill in the fridge.

TO ASSEMBLE

Portion out mango sago mixture into serving spoons/bowls/ramekins and garnish with cubed mangoes, dragonfruit, and strawberries.

Sushi Ceviche

I couldn’t come up with a better name than Sushi Ceviche because this is really a pure fusion plate of food. Using Japanese ingredients of a simple salmon avocado roll, but the cooking style of making ceviche.

[100% organic, Norway farmed salmon]

For the Sushi Rice

  • ¼ cup sushi rice
  • 1 TBS rice vinegar
  • ½ tsp sugar
  • Pinch of salt

Soak the rice for ten minutes and cook the rice. Don’t over cook it because you want to see the individual grains. Cool the rice at room temperature and mix in the seasonings, then set aside.

For the Ceviche

  • ½ lb salmon
  • ½ red onion
  • ½ cherry bomb pepper
  • 1 lime, juiced

Cut the salmon into medium dice. Thinly slice the red onion and pepper and set in a bowl. Add the lime juice and toss the salmon in it. Refrigerate and marinate for 10 minutes, depending on how thick/big/small your salmon pieces are.

For the Finish

  • 1 Persian cucumber, thinly sliced
  • ½ avocado, cut into wedges
  • ½ mango, diced
  • ½ lemon, juiced
  • Nori sheet

Cut nori into thin strips. Toss avocado wedges in lemon juice, right before assembling.

Strain the ceviche, discard juices but reserve red onion and chili pepper slices.

TO ASSEMBLE

Arrange cucumbers in a circular pattern on the plate. In a ring mold, pack the rice on the bottom, over the cucumbers. Place the avocado wedges along the rim and pack the ceviche into the center. Top with nori strips and scatter mango dice around plate.

*Adapted from From Buenos Aires to Paris.

Mango Sago Soup with Pomelo

杨枝甘露

Ahhhhhh, I can’t wait to start level 6 pastries with Chef Anna again! I want to make more Asian-influenced desserts. Whenever I go back to Hong Kong, I have to make my way to Honeymoon Dessert in Shatin within 36 hours from touchdown… And I have to go multiple times! I need to get all the cravings for 杨枝甘露 (mango pomelo & sago sweet soup) out of my system before I attack my other favorites on their menu. This is by far one of my favorite desserts, ever. I’m not sure if I like this better or tiramisu! Gasp! I really don’t know!

Who knows, I might make something entirely different once I get to level 6 with Chef Anna. Or maybe she’ll like this recipe.

If you can’t find pomelo, you can use grapefruit. This recipe makes about 1 liter (2 pints) of the sago-mango-coconut mixture.

[Organic coconut milk, sugar]

  • 3 cups mango juice
  • One 13.5 oz. can coconut milk
  • 2 large ripe mangoes, cubed
  • Simple syrup (equal amounts of water and sugar, melted)
  • 1 cup sago pearls
  • Pomelo, suprêmed and broken apart

Boil a pot of water, add sago and bring to a boil again. Turn off heat, cover with lid, and let it steep for 10 minutes. Taste and check consistency. Sago should be translucent and it should not be soggy and mushy. If it needs more cooking, repeat but steep for 5 minutes. Run the cooked sago through a fine sieve and flush cold tap water, then set aside.

Make simple syrup by melting ½ cup sugar with the ½ cup water, then set aside.

Reserve one half of the cubed mangoes for garnishing. In a blender, blend the rest of the mangoes, coconut milk, and mango juice until well combined. Adjust sweetness with simple syrup. Add cooked sago to the mixture, whisk well, and chill in the fridge.

TO ASSEMBLE

Portion out mango sago mixture into serving spoons/bowls/ramekins and garnish with pomelo and cubed mangoes.

*Adapted from Honeymoon Dessert.

Mango with Coconut Sticky Rice Sushi

Tonight was my last night in pâtissier for level 5; I’m going to miss pastries and Chef Anna! I can’t wait for level 6 and I hope she’s there and not on holiday!

Chef Anna liked tonight’s special a lot – she also took a photo and she’s going to post it on her blog! We are in agreement that desserts shouldn’t be sickeningly sweet so we see a lot of things eye-to-eye. Chef Anna also liked my chocolate pudding from last time and the chocolate diamond petite four I did on the first day.

I had something similar to this in Manji/Honeymoon Dessert – a dessert chain in Hong Kong. This LOOKS good and it also TASTES good.

At school, they didn’t have glutinous rice nor sushi rice so I asked for Arborio rice. It worked out great but I bet if this was made with the correct rice, it would have naturally tasted sweeter.

For the Sushi

  • 2 cups glutinous rice
  • One 14 oz. cans coconut milk (not lite!)
  • ¾ cup cane sugar
  • Salt
  • 3 firm mangoes
  • 1 ripe mango
  • 1 avocado
  • Black sesame seeds

In a large saucepan, cook the rice with the coconut milk and enough water to cover everything. Simmer at medium heat and keep on adding cold water until rice is soft and cooked. Add a pinch of salt and mix well. Fold in the sugar and mix well. Rice should be just a little sweet. Before making sushi, rice should be cold.

Using a mandolin, slice firm mangoes very thinly. Do not waste any of the trimmings because those come in handy when you make a boo boo.

For the ripe mango, cut them into square strips (just like regular sushi) and do the same with the avocado.

The firm mango slices act like the nori/seaweed. Place sliced mangoes flat on a sushi mat or parchment paper. Each slice should overlap the previous one. Spread the cold rice into a thin layer over the mango slices, leaving an inch of space on the top. Place avocado and ripe mango pieces along the length of the rice an inch away from the bottom. Carefully roll and sushi and keep cold until ready to serve.

For the Dipping Sauce

  • One 14 oz. cans coconut milk (not lite!)
  • ¼ cup powdered sugar
  • 1 lime, juiced & zested

In a bowl, whisk the powdered sugar, lime juice, lime zest, and one can of coconut milk until combined and homogeneous.

TO ASSEMBLE

Using the scraps and trimmings of mango, take 3-4 pieces and fold them on top of each other. In a small cup, pour in the dipping sauce. Slice mango sushi and sprinkle black sesame seeds in a thin line and plate according to your liking.

Salmon Tartare with Avocado, Mango & Cucumber

I want spring and summer to come as quickly as possible to this miserable weather in NYC. I miss Texas so much! Yesterday was gloomy and rainy. Since today is quite sunny, I decided to make tartare and the colors turned out very bright and spring-like! I lightly dressed the salmon with some leftover vinaigrette that I still had in my fridge.

[100% organic, conventional avocado, farmed salmon]

Ingredients

  • 5 oz. salmon
  • Half of English cucumber
  • 1 mango
  • 1 avocado
  • 1 lemon, zested & juiced
  • Salt & pepper

Juice and zest the lemon. Work with the least likely to oxidize ingredients first. Peel and dice the cucumber, mango, avocado. Toss all ingredients separately with little lemon juice, zest, and salt. Dice up salmon and season with salt and pepper at the very end.

Layer with avocados at bottom, then mango, then cucumber, and top with salmon. Serve with toasted bread slices or tortilla chips!

Click here to see with Ahi Tuna and here for another Salmon rendition.

Mango Strawberry Salad with Seared Scallops

Since I got back from Beijing, Hong Kong has had beautiful weather! It’s not too hot or super humid yet and the sun is warm enough to wear shorts! I’m so sick of wearing jeans and winter coats. I really hope this warm weather stays and that I will not have to bust out winter wear again. So I decided to make something light and full of color. And what has more color than salad and mangoes?? And strawberries?? I was going to make this with pomegranates but pomegranates are now HKD55/USD7.05 each!!! That is insane… so I settled with mangoes and strawberries.

[100% organic & wild]

  • Fresh scallops
  • 2 mangoes, cut in cubes
  • ½ cup strawberries, sliced
  • Salad leaves – I bought three heads of different lettuces
  • Balsamic vinegar
  • EVOO for salad
  • Olive oil for searing
  • Salt and pepper

Season with S&P and then sear the scallops using olive oil. Mix the salad with some balsamic vinegar and EVOO, then mix in the fruit. Place the scallops on top of the salad and serve.