Fun dessert.

I often see typical french pattisserie Mille-fuille on display in majority European cafes. It normally consist of many layers of puff pastry that could be stacked with all sort of berry fruits of Raspberries or Strawberries. It then incorporated with cream or mousse. Lined with flat layers of pastry. As a chef would like to experiment alot, I use spring roll pastry instead of the classic puff pastry.

Simply brush them with melted butter on each layer.

Baked till golden brown.

Shaped into rectangle and ready for the oven.

Since Brunei grow bananas, I round cut into half an inch then caramelised it on a pan. Drizzle with toffee or caramel or butterscotch whatever you want to call it. Addtional ice cream would complete the whole plate. You could also use chocolate sauce.

Not so French is it? Bananas?

Good for home and good in the menu too. It's not pretentious as it doesn't seems like it, hardly any wastage, minumum ingredients thus what else for an affordable dessert. One good tip for chefs, "sell something that you are good at, be creative, nothing pretentious and easy to prepare".

Poached Seabass on Egg noodle with baby spinach.with wasabi Vinegrette. Clean, refreshing and I cant think of anything healthier than this. Now thats a good thought.


Wonderful Vinaigrette of all. My 1st time using powdered wasabi. I have yet to see the difference between ready made ones and powdered. Judging by taste, Its smilarly the same. It balance the heavy texture from the noodles as the sharpness from the vinaigrette makes the texture adorably lighter on the palate. If your diner can't take Wasabi, you can substitute with lime and grate some zest off the skin. :)

Regards,

Chef Pol