Friday, September 08, 2006

Ice, ice (Kachang) baby!

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It's a known fact that the original Los Angeles farmer's market offers an endless array of delectable treats. I was thrilled to find out recently that one of those treats can be found at Singapore's Banana Leaf.

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My Dad lived in Singapore for many years, and as anyone who has ever been there or is from there will tell you, the food is incredible. Local and regional recipes are the stars at Singapore's Banana Leaf, and after seeing it featured on California's Gold with Huell Howser, I hot-footed it right down there to get one of my favorite desserts, Ice Kachang.

Ice Kachang will be a new twist on dessert for most american taste buds. It's comprised of shaved ice served over mung beans, chendol beans and agar agar jello. Rose syrup and condensed milk are poured on top and then its all garnished with jackfruit, lychees sweetened chick peas, and more!

It sounds a little strange, but on a hot day, it's the coolest thing around.

Singapore's Banana Leaf, 6333 W 3rd St, Los Angeles, CA
(323) 933-4627

Roasted peaches

This is a super easy recipe that makes a perfect compliment to any meal. Light, fresh, but feels totally decadent!

roasted peaches

Roasted peaches
serves 4

2 ripe peaches
2 tbsp butter
3 tbsp brown sugar
vanilla ice cream
caramel or butterscotch sundae topping

Preheat oven to 375. Slice peaches in half and remove pits. In a medium sized frying pan, melt butter over medium heat. Stir in sugar and place peaches cut side down.
Cook for 2-4 minutes, until flesh is nicely browned. Place peaches in a baking dish and cook for 6-10 minutes, until nice and soft.
Serve with a scoop of vanilla ice cream and drizzle caramel on top.

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