Thanis Lim

All Rounder Chef and Food Journalist

Rambutan 3 course meal

I didn't update for some time due to personal reasons and I was also on a trip to Lawas Hotsprings. It's the rambutan season and one thing we noticed when we were there was that there were so many rambutan trees full of fruits, no one seemed to even bother picking them.

I guess I'll follow the mood of the season and post some nice rambutan recipes. It will be a nice way to get clear out your rambutans. We'll have a complete full course meal using rambutans as the main ingredient!

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Rambutan and Longan Salsa
10 longans and 10 rambutans, sliced,
One yellow capsicum or red capsicum, sliced
Three stalks green onions
One small bird's eye chili
3 tablespoons lime juice

Mix and toss the salad with the lime juice - this is a fruity salad with some kick from chilies and onions.

Main Course

You'll probably never tried this curry I am posting and I assure you, it will be tasty. Some cultures add sweet and sour fruits into their curries and it will add a nice aroma to the curry.

Rambutan, Pineapple and Tofu curry

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500 g firm tofu, cubed
75 ml peanut oil
2 inches gingerroot
2 red chilies
2 cardamom pods
3 cloves garlic, crushed
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
2 slices pineapples
5 rambutans (seeded of course)
1 pineapple, juice of
200 ml coconut milk

1. Shallow fry the tofu and set aside.
2. Heat the oil in a thick based saucepan.
3. Add the ginger, chilies, cardamom pods and garlic and sauté.
4. Add the garam masala, coriander, cumin and turmeric and lightly fry.
5. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
6. Add the coconut milk.
7. Serve with rice when cooked.

This recipe was from a Thai forum and I made some modifications. I add in some large prawns while simmering. This gave it a nice aroma and the curry was fantastic!

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This sorbet is an exquisite finish to our rambutan course meal. Once the main course is being served, take it out from the fridge to soften. Then scoop into nice bowls to serve.

Rambutan Sorbet

3 Limes, grated rind and juice freshly squeezed
1/2 cup of sugar
3 teaspoons of honey
500g Rambutans, peeled and stoned

1. Place the lime rind and juice in a saucepan with the sugar and honey.

2. Stir over a moderate heat until the sugar has dissolved.

3. Place the rambutans and lime syrup in a blender and blend until smooth.

4. Pour the mixture into an ice cream maker and process following the manufacturers’ guidelines.

*Alternatively, pour into a freezer-proof container and freeze for 2-3 hours, stirring every 1/2 - 1 hour to break up the ice crystals. Remove from the freezer 30 minutes before serving.

Notes: For an exciting twist to the recipe, add 1-2 red chiles with most of the seeds removed to the rambutans before blending for a delicious heat to the sorbet.

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