I got additional fruits from the supermarket today, given the hot weather we've been having this week. Fruits made sense as they are light and refreshing.
I picked up a punnet of champagne grapes, these grapes have been appearing in supermarkets of late. They are pea-size and exceedingly sweet and juicy. I was going to use them as topping for a cake that I wanted to bake but the domestic helpers took over my kitchen today to cook up an Indonesian desert.
Wax Jambus (Roseapples) are in season too and I picked up a plate and they were great.
In Singapore, we eat them with dark soy sauce, sugar and sliced chili. I would have thrown in prawn paste but I wasn't prepare to open the bottle of prawn paste. The sauce is also great with pineapple.
I picked up a punnet of champagne grapes, these grapes have been appearing in supermarkets of late. They are pea-size and exceedingly sweet and juicy. I was going to use them as topping for a cake that I wanted to bake but the domestic helpers took over my kitchen today to cook up an Indonesian desert.
Wax Jambus (Roseapples) are in season too and I picked up a plate and they were great.
In Singapore, we eat them with dark soy sauce, sugar and sliced chili. I would have thrown in prawn paste but I wasn't prepare to open the bottle of prawn paste. The sauce is also great with pineapple.
2 comments:
The other day my neighbor sent me fresh picked jambu air from her tree. I like to eat them with coarse salt and pounded chilli or rujak sauce but your sauce looks tempting :)
For those kind of jambu, we call them "jambu air" because they contain a lot of water, while guava is called "jambu biji" for the many seeds they have inside its flesh.
hi elyani, it's jambu air here too. I like it with rojak sauce too.
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