It’s the contrast of the toast — all warm, salty and charred — with the clean, cold fish that makes ...
1/2 cup drained tinned corn kernels or cooked chickpeas
1 cup cooked sweet potato (yam) or glutinous purple yam (ube halaya), cut into 2.5 cm (1 inch) cubes
1 cup drained tinned ripe jackfruit, thinly sliced
2 ripe mangoes, peeled (or 1 cup tinned mango), cut into 1 cm (1/2 inch) pieces
1 large ripe banana, sliced
1 cup fresh or drained tinned young shredded coconut
1 cup cubed jelly (see note*)
2 cups shaved ice
250 ml (8 1/2 fl oz/ 1 cup) evaporated milk
4 scoops of your favourite ice cream
wafer, chopped peanuts or crisped rice cereal,to serve (optional)
Divide the corn, sweet potato, jackfruit, mango, banana, coconut and jelly between four tall serving glasses.
Top each glass with 1/2 cup of the shaved ice, 60 ml (2 fl oz/3 tablespoons) of the milk and a scoop of ice cream.
Serve with a wafer or sprinkle over the nuts or cereal (if using), and serve immediately.
Note* - To make the jelly, soak 1 1/2 sheets titanium-strength gelatine in iced water. Heat 1 cup fruit juice in a saucepan over low heat. When the gelatine is so, drain and squeeze out the excess water. Add to the pan and stir until dissolved. Do not boil. Remove from the heat and pour into a small tray, refrigerate until set, then cut into 1 cm (1/2 inch) cubes
Experience and imagination is what I used to come up with these recipes, along with a lot of local knowledge. Talking to people is the best was to discover their passion, and when it comes to food, passion is everything. For filming, I made a point of arriving at each destination with only my knives and a chopping board. All of the ingredients I used were from the region. It was a challenge sometimes but it made me aware what a large percentage of the world's population goes through every day.