Recipe Category: Fiona Smith

Recipe

HONEY, PEANUT & COCONUT PANCAKES WITH CARAMELISED APPLES

This dessert is a kind of hybrid of Sri Lanka honey hoppers, appam and Malaysian apam balik – sweet, crisp coconut pancakes. This is best made using fresh coconut, the flesh of which you need to extract and peel. I usually crack open a coconut and leave it in the fridge for a day as this helps the flesh come away from the husk. I then use an oyster knife to pry off the flesh and peel it with a vegetable peeler. Alternatively, use dried coconut that has been soaked.

Recipe

POPIAH WITH PORK & PINEAPPLE SALSA

Popiah are one of my favourite things to eat in Singapore – I’ll never forget my first one from a stall at Newton Circus. Mine are not traditional of course, with the addition of pineapple salsa, but it works so well with the pork. This is great for a group dinner where people wrap their own, as the pancakes will happily sit covered for a long time. You can make the skins a day or two ahead, cover well and store in the fridge.

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