Not so long ago I saw these tams again in Riana's kitchen, with another name... Terong Belanda! Ow, surprising to me that it's a local fruit! I never knew this fruit on local store nor traditional market, well I mean in Surabaya. Seems it's not javanese native fruit. Later on I knew that tamarillo or terong belanda is very popular in North Sumatera and Aceh, as popular as Markisa (marquisa, passion fruit).
I was so much obsessed of how exciting it would be if I got some tams to put on my blender or saucepan, and pouring it over my cakes, or just drink it simply. Riana's great shot of tam juice made me crazy and drooling :))
Yesterday my sister (in law) just came back from Medan. She brought me a bottle of... no, not Marquisa Syrup, not at all. It's... Tams Syrup...! Ahh, wat a bless!
But still I'm dreaming of having fresh tams anyway, making my own jam or sauce for dessert, sluurppp... I also consider it must be delicious with poultry or red meat as plum sauce is.
Oh well okay, now here it is, an "quick" tams sauce, served with pancakes and your fave fruits (I used mango) on top. It's so good & delicious!
"QUICK" TAMARILLO SAUCE
By: Lia, Dapurgue
I called it quick cos I made it from tams syrup. Not really good idea, but it's pretty good while you cant find any fresh fruit around.
150 ml good quality tamarillo syrup (made of natural tam juice & sugar, no artificial ingredients such as flavour, color nor sweetener)
75 gr sugar
50 ml water
1/2 tsp butter
Combine tamarillo syrup, sugar and water in a saucepan, allow to simmer and stirring frequently until mixture is slightly thickened.
Remove from heat, stir in butter. Let it cool, serve with your favorite desserts.
By: Lia, Dapurgue
This is my basic recipe for making several crepes-based desserts.
500 ml fresh milk
250 gr all-purpose flour (use high grade or bread flour for best result)
½ tsp salt
2 tbs sugar
2 tsp vanilla essence
2 tbs butter, melted
Combine all ingredients in a blender or food processor until smooth. Let the batter stand for 15 minutes.
Pour about one woodenspoon of the batter into preheated crepes pan (or simply use non-stick frying pan).
Lift the pan off of the heat and tilt it so that the batter forms an even, thin layer in the pan.
Cook until it's set and the bottom is golden.
Remove from the pan and place on a sheet of wax paper. Continue cooking the remaining batter in the same manner, stacking the finished ones between sheets of wax paper.
Serve immediately or freeze in airtight container for up to one month.