Baked bananas with coconut

I can't say this is a typical Asian dessert. I just wanted to make baked bananas with a twist and hey why not dish them up in cute Chinese spoons. That's it. 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      The recipe is lovely and simple:                                                                                Peel the bananas and slice them up. Bake them carefully in some oil in a pan (be careful, because the pieces break up easily). While you're baking them, sprinkle some lime juice, cane sugar and shredded coconut on them. Bake only until golden (not until brown). Serve warm with some extra coconut sprinkled on top.   

a few tips:

1. The bananas should not be ripe yet, it's best if they're somewhere between green and yellow. They must be firm and not too sweet. 
2. I totally love this with rhum. It transforms the taste and brings the dessert to a higher level, from average to sulblime. However I did not dare add the alcohol on the stove, in case I would have to face flames. I never made anything singed and God help me, I'll probably never try.  
3. There are many variations on 'baked bananas' you can try Vietnamese (baked bananas + coconut milk), Jamaïcan (baked bananas + rum + brown sugar + butter + orange juice), Carïbbean (baked bananas + raisins welled in rum, brown sugar, butter) or African (baked bananas + coconut + sugar + orange juice + lemon juice). Africans even have it for breakfast. 
4. Are you trying to cut down on calories? Make this dish in the oven, without adding any oil. 10 minutes on 200°C/400F will do. 

Lili

Savoury lassi (India)

Lassi is the most popular yoghurt drink in India. Back here in Belgium, most people have hardly ever heard of lassi, except maybe mango-lassi (which is even to be found in some supermarkets). That lassi can be drunk sweet as well as savoury, is something even mango-lassi-drinkers don't know. The truth is: a savoury lassi is as refreshing and delicious as surprising.

Salty drinks are not common at all in the west. It takes a bit of getting used to. In eastern countries however it's more known. In Iran for example, a savoury yoghurt drink with mint is served along any dish. Once you've put your western ideas of  yoghurt drinks out of your mind, and give it a fair try, you can experience how delicious and refreshing it truely is.

This lassi recipe consists simply of diluted yoghurt, spiced up with some toasted cumin and a pinch of salt. Toast the cumin in a pan without any oil on low heat until they turn a darker colour (see picture below) and start to 'jump up' in the pan. It gives them a slightly stronger and intresting taste and smell.

now the recipe is as follows: (serves 4)

grind the toasted cumin in a mortar (or between 2 spoons) into powder. Mix with 600 ml full-fat yoghurt and 300 ml water (or roughly 2/3 of a glass milk and 1/3 water if you make a glass just for yourself). Add a tiny pinch of salt (to taste) and mix well. Serve chilled in tall glasses.

I think this savoury lassi goes well with any Indian dish. I was once served a spicy dish by an Indian lady and when she saw I had hard time swallowing it, she advised me to add lots of salt to counterbalance the heat. Sooo I guess this lassi is the perfect compagnion for fiery dishes. In addition it's really good for digestion, that's why in India it's often drunk for medicenal purposes. Rear here what yoghurt can do for you.

Lili 

(P.S. Next time I'll post a sweet version because there are many

heavenly combination like honey and rosewater, vanilla and cinnamon)