Malay Traditional Dessert, Pengat Pisang

Coming back from my Grandma's normally will lead me to bring back many unexpected things such as a bunch of Rambutan, Bananas and other Kampung "village" stuffs. This time, I will share about how I make this sweet and delicious traditional Malay dessert so called, Pengat Pisang (Boiled Riped Banana with Coconut Milk and Palm Sugar).

1 comb banana, cut into your desired size

1/2 liter thin coconut milk

1/2 liter thick coconut milk

1 piece palm sugar, cut into small pieces

4 tbsp white sugar

1 pandan leave, knotted

1/2 cup sago seed

Pinch of salt

1. Boil thin coconut milk with palm sugar, pandan leave and salt. Keep stir until now and then.
2. Once it boil, add in the sago seed and wait until its turn to be crystal clear. Keep stir until now and then.
3. Add the banana, lower the fire and simmer for about 30 minutes. Normally I will put the cooking pot's lid on. 
4. Add the thick coconut milk and when it's boiled again, turn of the fire.
5. You can serve this cold or hot, as you wish. 

Chicken & Lentil Stew with Gremolata

I recently bought BBC GoodFood magazine and found out this delicious stew menu. At first, I am not a stew food lovers and I am more prefer to enjoy fried dishes. But however, this stew dishes really change my mindset about having stew dish for once in awhile.

2 tbsp olive oil
8 chicken drumstick, skin left on
2 onion, very finely chopped
6 tbsp red lentils
400g can chopped tomatoes
1 chicken stock cube, crumbled
French loaf, to serve

FOR GREMOLATA
Zest 1 lemon
1 garlic clove, finely chopped
Small handful parsley finely chopped

1. Heat half the oil in a large non stick frying pan, brown the drumstick on all sides, then transfer to a plate.
2. Add the onion and remaining oil to the pan, and cook for 5 minutes or so until soft. Add lentils, tomatoes, 1 can of water and the chicken cube. Return the drumsticks to the pan. Bring to the boil, then turn down the hear, put on the lid and simmer for 30 minutes or until tender. Keep an eye on the stew and add little water if it is drying out. Remove the lid and cook for another 30 minutes, or until the sauce has thickened, then season.
3. Meanwhile make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with the French loaf, or I am choosing to enjoy it with garlic bread loaf.