And Toronto as I understand from him is a real multicultural city with 45% of the population from another country, but today Canadian citizens.
Picture with my friend's compliments.
And he has many friends from all over and often invited for BBQs, dinner parties. Thus he gets to try out the many different cuisines from the Caribbean Islands to Asia Pacific. And when enjoys a dish as well finding it exotic, he will get the recipes. Knowing my interest in cooking and adventurous in trying out various kind of cuisines, send the recipes to me.
A fortnight ago, I was shocked to received a phone call from a lovely executive producer, "inviting me to do a cooking show with a popular host". They checked thru my blog cooking pictures and decided on that Canadian Steamed Fish with Coconut Rice and the Putu Pisang aka Steamed Rice Cake with Bananas. Both of which the recipes given to me by my Canadian friend.
I would like to take this opportunity to thank my Canadian friend for the recipes. I can never really thank you enough. Cheers!
I was nervous but excited, thus I accepted the offer. OMG.....10 days left my heart goes pip pop, pip pop and so restless. No script or rehearsal was required, I just need to be my natural self and to have some humour.
Credit goes to my elder daughter, she drove all the way and help took quite a number of pictures.
Arrival of our Malaysian popular artist Mr. Zaibo. He is a popular actor, comedian and host in Malaysia. He has acted in several movies, TV dramas in Malaysia and Singapore and host various cooking shows.
Credit goes to my 12 years old son who took quite a number of pictures using my digital pocket camera.
I had before leaving for the film shoot, memorized the recipe and ingredients to be used.
Taking a short break.....
To the directors, makeup artist, camera crews, TV crews, you guys are great. Terima kasih seribu to all of you.
Let me share with you a luscious dessert
Coconut cheesecake with grilled pineapple in honey
1 1/2 cups digestive biscuit crumbs
2 cups fresh grated coconut
2 tablespoon lemon juice
1/3 cup unsalted butter- melted
16 oz cream cheese, room temperature
1/2 cup sugar
7.5 oz coconut cream
1/2 cup whipping cream
1 teaspoon vanilla extract
Juice of 1 lemon
1/ Preheat oven to 180 deg c. Wrap outside of 8 inch diameter springform pan with aluminum foil.
2/ For the crust, mix digestive biscuit crumbs, coconut, lemon juice and butter together. Press mixture onto bottom of the pan.
3/ Beat cream cheese and sugar in large bowl until well blended.
4/ Add eggs one at a time, beating well after each addition. Add coconut cream, whipping cream, vanilla extract and lemon juice and beat until well blended.
5/ Pour filling into crust. Bake until puffed and set in center, about 1 hour 30 minutes.
6/ Transfer to rack and cool completely. Cover with cling wrap and refrigerate overnight.
7 Cut around pan sides to loosen cake. Remove cheesecake from springform pan.
8/ Top each slice of cheesecake with grilled pineapple just before serving.
Grilled Pineapple with honey
1 canned pineapple
1/4 cup lemon juice
1/4 cup honey
2 tablespoons dark rum (optional)
1/ Place pineapple rings on a non stick pan and grill both side over medium heat until slightly charred.
2/ Cut the pineapple ring into small cubes.
3/ Boil lemon juice and honey in small saucepan 2 to 3 minutes, stirring occasionally.