Showing posts with label Lemongrass. Show all posts
Showing posts with label Lemongrass. Show all posts

Wednesday, 30 July 2014

[3 recipes] Thai-style Steamed Pomfret, Seafood Tom Yum and Thai Basil Minced Pork

Seafood Tom Yum and Thai Basil Minced Pork
Most of us who loves Thai cuisine are usually fans of spicy and sour food. And in Thailand, Tom Yum Talay (hot and spicy seafood soup) is known for its health benefits and is often equivalent to the chicken noodle soup which we used to have it when we are not feeling well. Moreover this delicious one pot soup is also pretty easy to make once you have all the necessary ingredients.

In this post, I would be sharing 3 common homecook Thai dishes which you can easily prepare them at home with ingredients that are available from leading supermarkets or Thai grocery stalls.  

Monday, 12 August 2013

[Recipe] Lime And Chilli Roasted Snapper

Although I do enjoy both baking and cooking as a hobby as well as a way to express my love for my family through food. But there are also days where I am on my down-side with no inspirations or mood to do anything. Moreover I just don't feel like spending more than an hour to prepare a meal with 2 dishes and a soup with lot of washing to be done, so the easier way is to settle for a quick one dish meal.


LIME AND CHILLI ROASTED SNAPPER


Last two weeks due to long weekend holidays (Hari Raya and Singapore National Day) plus I was busying with some bakes (durian hokkaido chiffon and durian butter cakes),  I decided to make good use of the oven since it had already being warm up after the bakes. So instead of using the usual steaming  method to prepare the fish, what I did was,  place the prepared fish into the oven and baked till it was cooked. Surprisingly the baked fish taste so juicy and yummy just like using steaming method too. 

(Serves: 2   | Preparation: 10 minutes  | Cooking: 20 minutes)

Ingredients:
  • *1 Whole Snapper (800g - 1kg), clean
  • 5g Fresh Ginger, sliced thinly
  • 2 Cloves Garlic, sliced thinly
  • 4 - 6 fresh Kaffir Lime Leaves, shredded
  • 2 Stalks Lemongrass, lightly pound and cut into sections
  • 8 Cherry Tomato, halves
  • *1 Long Red Chilli, sliced thinly
  • 1/2 Cup loosely packed Coriander Leaves
  • Some Peanut / Cooking Oil

  • Lime And Chilli Dressing
  • 2 Tablespoons Thai Sweet Chilli Sauce
  • 1.5 Tablespoons Thai Fish Sauce
  • 2 Tablespoons Lime Juice
  • 1 Teaspoon Peanut Oil
Note:-
* Instead use 2 x 500g Plate Size Snapper
* For spicy version use 2 bird eye chillies instead

Method:-
1. Preheat oven to 220°C (Degrees Celsius) and layer baking tray with foil and baking paper.

2. Rinse the fish thoroughly and pat dry with kitchen paper towel. Stuff a mixture of ginger, garlic, lime leave, lemongrass and chilli in the fish cavity.

3. Rub fish all over with oil and place it in oiled and lined baking tray, scatter reminding ginger, chilli, lemongrass, garlic, lime leaves and cherry tomato over it.

4. Roast, uncovered for 15 - 20 minutes or until cooked through. Meanwhile, prepare lime and chilli dressing by mixing the ingredients together.

5. When the fish is done, drizzle dressing over it, sprinkle with coriander leaves and serve with steamed rice.


Have a great Monday everyone!!!!

Wednesday, 30 January 2013

{5 New Recipes} Pre Chinese New Year Dinner Gathering

Last Saturday evening, a few of us get together to have an early Chinese New Year dinner over at my place. Although this was not the first time I prepared food for such as big group of friends other than my family,  I am still very nervous and a bit stress up with planning the dishes as well as preparations.

Thanks to Jacob and Shiting who initiate to help up with the Yusheng as well as preparing the ingredients for the dishes in order to put this dinner together. I hope everyone enjoys the meal and I apologize if the dishes are not up to expectations due to my clumsy hands and mind in the kitchen :)

These were some of the key ingredients that I bought from the wet market (巴杀) during that morning.  Sometime I really prefer getting my ingredients from the wet market as compared to supermarkets as I can go around the stalls comparing the prices as well as sourcing for fresh and money value ingredients.

Dinner Menu. Yusheng was prepared by Jacob (cookeatsnaplove) and his wife, Chloe. Whereas the main and dessert are prepared by Me with help from Shiting (lobsterpaints

Chinese New Year cannot go without Yusheng (鱼生) or also known as Lo Hei which consists of colour shredded vegetables (carrot, radish, lettuce) and a variety of sauces and condiments plus crackers, raw fish and etc. I am very thankful to Jacob from Cooksnapeatlove who helps to contribute his very own Homemade Yusheng to add new year atmosphere for our dinner.

{Behind the scene} Jacob even bought along his own kitchen set for cutting the salmon as well as big plate to assemble the Yusheng. Kodus to Jacob and his wife Chloe for the effort. Thanks for the hard work friends.


FISH MAW SOUP


Chinese New Year is always packed with yummy food and you can find different versions of Fish Maw Soup, Shark Fins Soup, Salted Duck Soup and etc at most of the household during new year. Above is our version of Fish Maw Soup which I prepared for the dinner gathering last week to feed about 10 persons.


(Serves: 10 | Preparation: 45 minutes  | Cooking: 30 minutes)

Ingredients:
150g Fish Maw (鱼鳔)
500g Crab Meat (蟹肉)
4 Clusters of Black Fungus (黑木耳), thinly sliced
250g Sea Cucumber (海参), sliced 1.5cm thick
6 Shittake Mushrooms (花姑), sliced
2 Cooked Chicken Breast, thinly shred
2 Litres Chicken Broth
1 Teaspoon Dark Soy Sauce (for colour)
1 Egg White (optional), beaten
Cornstarch Solution

To Serve:
Coriander, Pepper and Black Vinegar, to serve


Method:-
1. Defrost the crab meat if it is frozen, rinse a few times and drained well. Place it a plate and steamed for about 5 minutes till cooked. Remove and flake it using a fork and set aside.

2. Next bring a pot of water to boil together with the chicken breast and a few slices of ginger and spring onion over medium high heat. When water comes to boil, reduce heat and simmer, covered for 6 minutes or until chicken is cooked through.

3.Off the heat, stand chicken in the pot for another 5 minutes, drain well and when chicken is cool enough to handle, shred it and set aside.

4. Bring water to boil in a big pot, blanch fish maw in boiling water for 2 minutes, rinse with water, squeezed dry and repeat the process again for another 1 - 2 times to get ride of the oil and fishy smell.

5. When done, squeezed dry and cut into 1.5cm thick, set aside.

6. To Cook The Fish Maw Soup:- Bring 2 litres of chicken broth (pre-cooked or instant chicken broth) to boil. Add in prepared fish maw and 2 slices of ginger, simmer over low heat for about 20 minutes or until fish maw is soften to your preferred texture.

7. Next add in black fungus, sea cucumber, mushrooms and continue to simmer for another 5 minutes before adding in crab meat and shredded chicken to simmer for  3 minutes.

8. Lastly stir in dark soy sauce for the colour (optional) and season the soup with salt and fish sauce if requires. Thicken the soup with cornstarch solution.

9. Remove from heat, stir in egg white and serve with pepper and black vinegar.


Teochew Style White-spotted Rabbitfish (recipe) is one of my favourite Chinese New Year dish. And usually during CNY "White-spotted Rabbitfish(白肚鱼/拜年鱼)" will be available at all wet markets as well as the seafood sections at major supermarkets. And these fish taste especially good during this season and some even comes with roes that are particularly relished too.

Growing up in a Teochew family, we simply love steamed fish especial White/Sliver Pomfret (白鲳), Threadfin (午鱼) or White Spotted Rabbitfish (白肚鱼). For my version the fish is usually steamed with tomatoes, salted plums / salted vegetables, cut chilli, ginger and spring onions. Sometime shiitake mushrooms and tofu are also added for flavour too. You can refer a similar post on how to prepare this Teochew Style Steamed Golden Pomfret at the provided link here.



SIMMER CHICKEN WINGS WITH LEMONGRASS


Chicken Wing With Lemongrass is quite similar to Sesame Chicken (麻油鸡) which is cooked using sesame oil and lot of ginger during confinement. But the different between the them is the chicken for this lemongrass dish is infused with lemongrass fragrant leaving it an aromatic dish even just to have it alone with steamed white rice.


(Serves: 8 -10 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
20 Chicken Mid-Joints
4 Lemongrass, sectioned and bruise
8 Whole Shallots
10 Slices Ginger
10 Chestnuts(optional), skin removed
300ml Of Water
Some Cornstarch Solution

Marinade:
2 Tablespoons Oyster Sauce
3 Tablespoons Light Soy Sauce
1/2 Teaspoon of Sugar
1/2 Teaspoon Ground Pepper
1 Teaspoon Sesame Oil
2 Teaspoon Dark Soy Sauce
4 Tablespoons Cooking Wine
1.5 Teaspoon Cornflour

Method:-
1. Marinate chicken mid-joints with marinade for at least 2 hours or overnight in the fridge. (stir once or twice during marinating the process)

2. Saute lemongrass with 2 tablespoons of cooking oil together with shallots and ginger till fragrant and shallot is golden in colour.

3. Add in chicken, chestnut and continue to stir-fry over medium high heat till the meat changes colour. Add in the left over marinade liquid and water, bring to boil.

4. Cover and simmer over low heat until chicken is cooked and gravy is nearly absorbed or you can thicken it with some cornstarch solution.

5. Remove from heat and serve.



STEAMED GINSENG PRAWNS


Photo Credit: Moonberry
In the previous gathering I did another version of prawn dish which was known as Steamed Drunken Prawns (recipe) whereby I soaked the prawns in rice wine for about 10 minutes before steaming to infuse it with a light and sweet wine taste. But for the above dish, instead of wine I decided to go for something more herbal which I used Dang Gui (Angelica) and Ginseng to prepare this "养身菜 (healthy herbal dish)".


(Serves: 8 - 10 | Preparation: 30 minutes | Cooking: 7 minutes)

Ingredients:
500g Medium Fresh Prawn, about 20 pieces
4 - 6 slices Dang Gui(当归)
3 Dried Ginseng Roots (小人渗)
Some Red Date, sliced
1 Tablespoon Wolfberries
2 Tablespoon Cooking/Rice Wine
150ml Water
Some Ginger Slices, optional

Method:-
1. Place Dang Gui, Ginseng, Red Date, Cooking Wine and Water in a deep plate. Steamed it over medium heat for about 20 minutes. Set aside.

2. Arrange prawns on plate(s), spoon prepared herbal soup over it, scatter some wolfberries and top with some ginger if using.

3. Steamed over medium high heat for about 6 - 7 minutes or until prawns are cooked.

4. Remove and serve immediately. Alternatively you can also add a splash cooking wine to enhance the taste before serving.

Tip:
~ If you cannot find whole ginseng shown above, you could also replace it with ginseng slices or roots.



TOFU WITH CENTURY EGG AND PORK FLOSS


Photo Credit: Sgfoodonfoot
Tofu (豆腐)is a very flexible ingredient which you could add into soup, using it for steaming, stir-fry and etc. I love tofu especially those silken type of steamed tofu which is topped with minced meat. Here, for this Steamed Tofu With Century Egg And Pork Floss, I have combined a few of my favourite ingredients such as tofu, century egg and pork floss which give it an unique flavour. And for other tofu dishes which you are keen to read more, you could refer to the link here.


(Serves: 4 | Preparation: 10 minutes | Cooking: 5 minutes)

Ingredients:
1 Box of Silken Tofu, for steaming
2 Shiitake Mushrooms, diced
100g Minced Meat,
1 Teaspoon Minced Garlic
1 Stalk Of Spring Onion, cut into sections
1 Red Chilli, sliced
1 - 2 Century Egg (皮蛋), cut into wedges
2 Tablespoons Chicken/Pork Floss
Some Cornstarch Solution

Seasoning Sauce:
1/2 Teaspoon Sugar
1 Tablespoon Cooking Wine
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/4 Teaspoon Dark Soy Sauce
150ml Water


Method:-
1. Season minced meat with 1 teaspoon of sesame oil, cooking wine, light soy sauce and some pepper and cornflour. Set aside for 5 minutes.

2. Steamed the tofu on med-heat for 3 minutes or microwave on medium heat for 2 minutes. Remove and top with prepared century egg. Set aside.

3. Heat up 2 tablespoons of oil in the wok, saute garlic, red chilli and spring onion till fragrant.

4. Add in marinated minced meat and give it a quick stir before adding in the mushrooms and stir-fry till aromatic.

5. Pour in seasoning sauce and bring it to boil. Simmer for a while and thick with cornstarch solution.

6. Spoon minced meat mixture around the side of the tofu, top with chicken/pork floss and garnish with some spring onion or coriander. Serve immediately. 



CLAYPOT RICE WITH CHINESE SAUSAGE
( 腊味煲饭)


Usually during Chinese New Year you would find all sort of preserved meat such as ham, duck, liver, sausages and etc available in supermarkets or Chinatown area.  And for this pre year near dinner, I decided to make a claypot rice using some of the assorted preserved meat plus arrowhead.

The preserved meat and sausages enhanced the flavour and aroma of the rice whereas arrowhead add-on another texture when cooked together with the rice. I have another two similar versions of claypot rice, one using Happy Call Pan (recipe) and the other using Claypot (recipe) which you might be interested to take a look too.


(Serves: 8  | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
4 Cups of Uncooked Rice (using rice cooker cup), pre-soaked for 1 hour
8 Arrowhead (Cigu - 慈姑), outer skin removed and cut into quarters
2 (80g) Small Chinese Preserved Sausage (腊肠)
2 (120g) Duck Liver Preserved Sausage (鸭肝腊肠)
120g Wax Meat (蜡肉)
2 - 3 Stalks Of Bok Choy, trimmed and blanched
1.5 Tablespoon of Cooking Oil
3 Tablespoon Soy Sauce Mixture
Some Dark Soy Sauce

Method:-
1.Wash and rinse the rice, pre-soaked it for at least one hour.

2. Blanch the preserved meat and sausages in boiling water for 10 seconds, drained. Remove the outer skin of the sausages, sliced both the wax meat and sausages. Set aside.

3. Bring rice (if using claypot the amount of water used is: 2 part water 1 part rice) and arrowhead to boil over high heat. (do not over or else it might overflow)

4.When the water almost dry up, lower the heat and arrange the prepared meat and sausages on the rice. Drizzle oil around the side of the claypot and let the mixture continue to simmer for another 8 - 10 minutes.

5. Turn off the heat and let the rice continue to cook (dry up) from the heat of the claypot for another 10 - 15 minutes.

6. Arrange the blanched vegetables at the side and drizzle some of the prepared soy sauce mixture over and serve.

Tip:
~ Rinse the arrowhead after cutting to remove the starch before adding it into the rice to cook.

~ To Blanched The Vegetables: Bring a pot of water to boil together with 1 teaspoon of oil and pinch of salt. Blanch the vegetables for 10 seconds, removed and rinse with cold water. Set aside.

~ To Make The Soy Sauce Mixture:- 200ml Warm Water, 20ml Light Soy Sauce, 15ml Fish Sauce, 1 Teaspoon Sugar and 1 Teaspoon Chicken Stocks. Mix everything together until sugar dissolve and set aside.



UPCOMING RECIPES




Apart from the Yusheng and Main Dishes that we had. I also prepared a dessert like Osmanthus And Chestnut Koi Jelly (recipe) plus a door gift with CNY flavour in it known as Longan And Cranberry Yogurt Cake (recipe).

Wednesday, 15 August 2012

Lemongrass And Zespri Kiwifruit Konnyaku Jelly


When you do a goggle search on "lemongrass jelly recipe" you will see a long list of choice to pick and experience on. Through the list, my favourite pick comes from Shirley's site at @Køkken (recipe), she shares a very easy recipe using "gelatine powder" instead of the Konnyaku Premix that I used which is not common in some countries. So for those who cannot get hold of the premix like what I used, perhaps you would like to try using Shirley's recipe if you are interested to make some.


LEMONGRASS AND KIWIFRUIT JELLY



I am sure you remember this cute Pooh shaped Lemongrass Jelly which I have shared from my previous post on Kiwi-licious Feast. I purposely made some using my boy's favourite "Winne The Pooh" shaped mould in order to make the jelly appealing to him in sight in order for him to try. So for mum who finds it difficult to get your picky eater into trying new food, perhaps make something with interesting characters they like will help. (for more kids meal ideas, read HERE)

Here I have simplify the steps and ingredients by using Konnyaku Premix Jelly Powder to make this refreshing jelly and you can add in some fruits such as kiwifruits, aloe vera, mini grapes and etc to enhance the flavour.


(Serves: 4-6 |   Preparation: 20 minutes   |  Chilling: 1 hour)

Ingredients:
1 Each of Zespri® Gold and Green Kiwifruits, cut into small cubes
6 - 8 Stalks of Lemongrass, halved and bruised
2 Knots of Pandan Leaves
1.5 Litres Water
1 Packet of Konnyaku Premix Jelly Powder


Method:-
1. Bring 1.5 litres of water to boil, add in lemongrass and pandan leaves, simmer the mixture for about 15 minutes on low heat. 

2.When done, switch off the heat, measure 1250ml of the lemongrass water (you can leave a few stalks of the lemongrass in it) and set aside to cool to room temperature.

3. Next stir in Konnyaku premix jelly powder into the cool lemongrass water, bring it to boil again on medium heat.

4. Remove from heat, stir till bubbles dissipate.


5. Half filled the jelly mould, topped with some chopped kiwifruits and filled it to the rim of the mould.

6. Cool to room temperature and keep refrigerate.

Personally I love the taste and fragrant of this lemongrass jelly because of it's light and refreshing taste. And for more creative way of making your jelly, you can add in canned fruits such as longan, fruit cocktails and served with ice cubes, or just served it as in it with more fresh cut fruits or etc. I am sure this will make a great party dessert too!



KIWIFRUIT CHIFFON CAKE
(Upcoming Post)


Time flies, tomorrow is the last day of the "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)" and to mark off the finale of this challenge I would be sharing my last experiment using Zespri® Kiwifruit to bake a "Kiwifruit Chiffon Cake". For a challenge I have used fresh Kiwifruit Puree instead of the usual kiwifruit jam recipe shown online. So if you are interested, stay tune for the recipe tomorrow!

Monday, 13 August 2012

{Zespri Kiwifruits Feast} Apple, Kiwifruit Mint Smoothie, Baked Drumlets With Kiwifruit, Spicy Penne with Salmon and Kiwifruit plus Lemongrass Jelly with Kiwifruits


I am sure those of you who has being following my threads on the various social media platforms (such as facebook, twitter and instagram) would have been seeing me updating a lot of "kiwifruits" related posts for the past one week. (so sorry if I have "spam" some of your timelines :p ) As you have read from my previous post(s), this year I am taking up the "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)" to test out how creative I can work with these "fuzzy brown fruits" to incorporate them into our daily diet.

So over the past weekend, I have come out with a 4 Course Kiwi-licious Menu starting with:- Apple, Kiwifruit And Mint Smoothie, Baked Drumlets With Kiwifruit And Mint, Spicy Penne With Salmon And Kiwifruit follow by a refreshing Lemongrass Kiwifruits Konnyaku Jelly for dessert. In this post, I would be sharing the first 3 recipes whereas for the Lemongrass Jelly it would be featured in another post.


APPLE, KIWIFRUIT AND MINT SMOOTHIE



Last Saturday, to start off our Kiwifruit Feast, we had this refreshing "Apple, Kiwifruit And Mint Smoothie" before meal. And in order to enjoy a glass of icy cold smoothie without adding ice to dilute the taste of the drinks, I used Frozen Kiwifruits. After blending all the ingredients together, the texture is quiet similar to those ice blended beverages but with thicker flavour!


(Serves: 2     | Preparation: 5 minutes )

Ingredients:
2 Frozen Zespri® Green Kiwifruits, cut into quarters
2 Green Apples, cut int cubes
Handful of Mint Leaves, roughly chopped
1 Stall of Lemongrass, cut half and lightly bruised
1/2 Tablespoon of Honey, optional

Method:-
1. In a blender, combined green apple, kiwifruits, mint leaves and honey (if adding) together and blend till smooth.

2. Pour into 2 serving glasses and garnish with lemongrass to act as stirrer as well as to enhance the flavour.

ALTERNATIVELY:-
3. You can half filled the glasses with Kiwifruit Smoothie and top it up with either sparking water or cream soda for a refreshing summer night drinks.



BAKED DRUMLETS WITH KIWIFRUIT AND MINT



Next for appetizer I have prepared this "Baked Drumlets with Kiwifruit and Mint".  I am sure most of you have tried Honey Baked Chicken, Lemon Chicken, Rosemary Chicken and etc. But have you tried Kiwifruit Chicken before? Here I am challenging myself to a new recipe using kiwifruit as a marinade and dressing for this dish.  And surprising, it turns out quiet well and the meat is super tender and juicy due to the natural tenderizer in kiwifruits.


(Serves: 2    | Preparation: 15 minutes     | Cooking: 30 minutes)

Ingredients:
1 Zespri® Green Kiwifruit, cut into halved
6 Chicken Drumlets
1 Teaspoon Light Soy Sauce
1/2 Teaspoon Cooking Wine
Dash of Sesame Oil
1/2 Teaspoon Honey
1 Tablespoon Chopped Mint Leaves
Some Freshly Ground Black Pepper


Method:-
1. Trim the bone end of each chicken drumlets, remove skin around the bone and push the down the flesh to the head of the drumlet to form a cluster.

2. Marinate the drumlets with honey, half kiwifruit (mashed it with a fork till paste form), light soy sauce, cooking wine, sesame oil, pepper and mint in the fridge for about 15 - 30 minutes. (do not marinate for more than an hour as kiwifruit juice might over tenderizer the chicken meat)

3. Line baking tray with baking paper or aluminum foil, arrange marinated chicken drumlets (remove from the fridge 5 - 10 minuets before cooking) on it and bake in oven toaster for about 30 minutes (flipping the drumlets two to three time during cooking to even the brown colours).

ALTERNATIVELY:-
~ Bake in a preheated 200° Celsius(400 degrees Fahrenheit) oven for about 30  minutes or till cooked through.

If this set of Kiwifruit beverage and finger food are on a cafe menu, will you order :)


SPICY PENNE WITH SALMON AND KIWIFRUIT



Last year's for my Zespri Kiwifruit main course, I did a "Pan-fry Salmon with Green Kiwifruit" that was served with a vinaigrette dressing. Whereas for this year, I decided to cook Penne which is sort of like a salad that is toss chillies oil with salmon chunks and kiwifruit which makes it similar to Aglio Olio.

For this dish, each mouthful that you taste will be a different experience ranging between spicy, sour, sweet, fragrant and cheesy (if crumbled cheese is added) due to the ingredients used.  For us, this is a very interesting experience.


(Serves: | Preparation: 5 minutes    | Cooking: 10 minutes)

Ingredients:
2 Zespri® Green Kiwifruits, cut into wedges
180g Penne Pasta
200g Salmon Fillet, cut into thick chunk
1 Tablespoon Olive Oil
2 - 3 Fresh Small Red Chillies, finely chopped
2 Cloves Garlic, finely chopped
Rind of 1 Lemon
1/2 Tablespoon Dried Parsley OR
1 Tablespoon Finely Chopped Fresh Parsley
Freshly Ground Black Pepper and Salt to Taste
Some Crumbled Cheddar Cheese, optional


Method:-
1. Cook pasta in large saucepan of boiling water until tender; drain.

2. Meanwhile, heat oil in large frying pan; cook salmon, chilli and garlic, stirring until salmon chunks are just cooked through.

3. Remove salmon from heat and stir in parsley and lemon rind for 10 seconds till fragrant.

4. Combine pasta with salmon and kiwi mixture into the pan, give it a good toss in the pan for 10 seconds, season with freshly ground pepper and salt to taste.



LEMONGRASS KIWIFRUIT KONNYAKU JELLY
(Upcoming Post)


For dessert I made this light and aromatic Lemongrass And Kiwifruit Konnyaku Jelly which was inspired from one of the dessert that I had during Chinese New Year dinner. So I thought maybe I could combined two of my favourite ingredients into one simple dessert to ease the recent heat waves. And as you can see from the photo above, there is also a  "Winnie The Pooh" shape jelly at one corner, so if you are keen to try this 10 minutes jelly, do stay tune for the up coming recipe soon.

Till then for more interesting recipes using Kiwifruit, you can visit Zespri's website @ http://www.zespri.com.sg/


Photo Credits: Zespri®
Lastly just for a quick note which I think I have mentioned in my previous post(s) too. Kiwifruit actually has 5 times the nutrition of apples and also more essential nutrients than 27 other popular fruits such as oranges and banana. I have included a Fun comparison chart above for your quick reference.

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