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Tricolor curd cream
Banana pancakes
Pumpkin salad with squid
Indonesian rice dessert with coconut cream
Caramel Banana Cake
Open cake with peanut ice cream
Thai ginger dressing
Cooking
Step 1
Finely chop the shallots and, together with a clove of garlic, mashed with 2-3 pinches of salt, transfer to a blender. Add rice vinegar, ginger, soy sauce and warmed sesame oil. Season with salt and ground hot red pepper to taste.
Step 2
Grind everything to a puree. With the blender running, pour in the peanut butter while continuing to beat. Taste and add spices if needed.
Ingredients
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