Southeast Asian Flavours

Food stylist, writer and cook Shu Han Lee shares four recipes from her first cook­book Chicken and Rice (Fig Tree, Pen­guin Books), which com­bines the best of Southeast Asian with Bri­tish sea­sonal in­gre­di­ents

Food and Travel (Singapore) - - Weeknight Eats - WORDS MICHELLE YEE RECIPES LEE SHU HAN PHO­TO­GRAPHS FIG TREE, PEN­GUIN BOOKS

HON­EY­DEW SAGO WITH CO­CONUT MILK & MINT

Prep 5-10 mins • Cook 30 mins • Serves 4

Chilled sweet ‘soups’ like this are very com­mon in our hot trop­i­cal weather and the most elab­o­rate ones can in­clude shaved ice, sweet­corn, cubes of fruit or sweet yam, and tapi­oca jel­lies in all sorts of crazy colours. Amidst all the psy­che­delic op­tions, hon­ey­dew sago must look pretty bor­ing with its muted pale colours and bare in­gre­di­ents list, but its plain­ness be­lies just how per­fectly the flavours and tex­tures work to­gether. Mint is not of­ten added, and sugar rather than honey is the usual sweet­ener; but I use them be­cause I find they bring out the re­fresh­ing sweet­ness of the hon­ey­dew melon. 2 Peel and de­seed the hon­ey­dew melon. Cut half of it into chunks, and dice the other half into small cubes. 3 Mix to­gether the co­conut milk, wa­ter and honey, tast­ing and ad­just­ing as you go along. Tip into a blender along with the hon­ey­dew chunks and blend un­til smooth, adding more wa­ter if nec­es­sary to thin the mix­ture. Add the small hon­ey­dew cubes to the mix­ture and place in the fridge to chill. 4 To serve, spoon the sago into bowls, scoop the hon­ey­dew co­conut mix­ture over, and fin­ish with torn fresh mint

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