Mango Sago Recipe

mango sago
I LOVE a good mango sago. Michael and I tried our very first version of this ‘oh-so-yummy’ dessert in 2006 while visiting friends in Hong Kong. They were selling this stuff everywhere! We were addicted ever since. Sadly, it’s not as readily available in New York City, unless you go to Chinatown or Flushing. A few Chinese dessert places have been popping up elsewhere around Manhattan, but nothing like a Dunkin Donuts on every corner.

I decided to make my own version of mango sago yesterday because mangoes were on sale in Chinatown. 3 for $1. It doesn’t get any better than that folks. I think my version comes pretty darn close to that sold in stores – nice coconut flavor, natural sweetness from the mangoes and overall so refreshing. If you like mango sago, definitely give my recipe a try! It is so quick and easy to make. :) Continue reading

Coconut Rum French Toast

Michael and I recently went to St. Martin for a beach getaway. Although we rarely buy souvenirs on any of our trips, we simply couldn’t resist getting a bottle of the island’s coconut rum! I don’t usually drink rum (or any kind of liquor for that matter), but we were given a free shot at every restaurant we dined at. We had every flavor ranging from vanilla rum to banana rum. Our favorite, however, was the coconut rum! So, we naturally bought a big bottle to take back with us ;).

The bottle of rum was staring me in the face the morning after we returned to NYC. I kept thinking of different ways to incorporate the rum in my cooking. As I opened the refrigerator door and saw a bag of stale bread, it hit me – coconut rum french toast! I was so excited to make breakfast that morning, but even more excited to eat it :).  Continue reading

My Mother’s Chè Chuối (Vietnamese Banana Coconut Pudding)

This recipe is very special to me because it belongs to my mother. We used to make chè chuối together all the time when I was a little girl. The sweet and rich aromas of coconut milk would fill our entire kitchen. It was our little way of spoiling ourselves. I am reminded of these fond memories of cooking with my mother whenever I make this dish today. Luckily, Michael loves this dish just as much as I do, so I always make a little extra ;).

Chè chuối, approximately pronounced “che chuy,” is prepared by simmering lady finger bananas in coconut milk and tapioca pearls. Although traditionally eaten as a snack by Vietnamese people, it can also be eaten for dessert. Chè chuối can be served cold on a hot summer’s day, or warm on a cold autumn night. Either way, it is simply delicious. I hope that you will fall in love with this recipe just as I have. Continue reading