Self-Saucing Pineapple and Passionfruit Crumble

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I had this for a very decadent breakfast and I need to tell you how gorgeous it is. I love crumble, I like passionfruit and I adore custard. The problem with crumble and custard is that the custard is an extra fiddly step and is also incredibly fattening. For the record, I am a crumble Nazi and it’s against the law to eat crumble with ice cream. Unless it’s an incredibly hot day and you’re in Singapore. Sigh.

Nigella gave me some inspiration with her self-saucing gooseberry crumble recipe. I had passionfruit and pineapple, and everything just clicked into place. The gula melaka was a logical sweetener to keep to the tropical theme.

Why crumble for breakfast? Mum used to make apricot crumble for breakfast on weekends when we lived in Germany. It is such a comforting childhood memory. Also, a friend of mine claimed that passionfruit taken at night makes for a poor night’s sleep, so I make sure I only take passionfruit in the morning. It’s a silly superstitution I know, but humour me here.

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Ingredients:
120 g butter, frozen
200 g plain flour, frozen
3 tbsp sugar

1 passionfruit
¼ small pineapple, chunked
2 tsp gula melaka
1 egg yolk
4 tbsp cream

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Method:

  1. Remove the butter and flour from the freezer. Cut the butter into slices, then bits and using your fingers, rub it into the flour. You should get lumps of various sizes.
  2. Stir in the sugar and set aside. It’s worthwhile to make a larger batch of crumble topping to freeze for later. Then you can have crumble on demand.
  3. Preheat the oven to 180°C.
  4. Stir the gula melaka into the passionfruit pulp and pineapple chunks until dissolved, then place into a shallow ovenproof bowl.
  5. Beat the egg yolk and cream together till combined, then stir into fruit mixture.
  6. Spoon the crumble over the mixture. Make sure it’s a very generous layer.
  7. Put in the oven for 25 minutes. Make sure you have something inside to catch the spills, it’s likely to bubble over.
  8. When it’s browned on top and bubbling below, take out carefully and allow to cool for 10 minutes before almost burning your mouth trying to get at the tart, sweet, fragrant, gorgeous goodness.

Serves 2-3, depending on how much you want to share.

Farm Visit at Poison Ivy

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A friend and I went to explore the Lim Chu Kang farm area on a lazy Sunday. Our first stop was of course for lunch and we had it at Poison Ivy at Bollywood Veggies Farm.

First, we cooled off with an icy glass of fig tea and then perused the menu.

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We ordered quite a bit of stuff off the special menu of the day. There was a lot to choose from but only two bellies to fill, so we had a tough time choosing.

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We started with the grilled brinjal. Even though the presentation was awful, with the tomato and onion sauce slapped on messily, it tasted quite decent. Dunno why but it seemed to be fried in egg rather than grilled like it said on the menu. I liked the soft texture It was not badof the brinjal although the sauce was a touch too sweet. My friend said that he had eaten better on previous visits.

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Next up was the banana curry. It’s so popular that it’s often sold out, so get there early for your banana curry fix. It was quite unusual because the bananas were the starchy less ripe variety. It went surprisingly well with the curry although I felt that it could have had a little more depth, perhaps paired with another vegetable, either carrot or cabbage maybe.

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Our last main dish was sweet potato leaves fried in chilli, garlic and onion. It was delicious! I liked how tender it was. It’s hard to find sweet potato leaves that aren’t fibrous and tough. These were deep green and very young, going very well with rice.

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For dessert, we had banana crumble and kueh kosui. The crumble was more of a cobbler and came with the usual supermarket vanilla ice cream. I liked the texture of the banana and suspect it’s probably pisang rajah. The topping and ice cream were pretty run of the mill. I routinely make better crumble than this and in my books, crumble has to come with custard. Not up to my standards.

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Now the finale certainly was a worthy one. The kueh kosui was what it should be: soft, sticky, coconutty, caramelly and yummy. It came in a big slab and had to be teased out in bits by the sticky forkful. Even my true-blue grandma-makes-everything-from-scratch Peranakan friend said it was decent. Pass!

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A word about the portions: they’re not exactly the most generous, but it makes for reasonable prices and the chance to nibble at a lot more things. I think small is beautiful, so I’m not complaining. Just take note if you’re a big eater, as opposed to merely a greedy eater like me. The bill came up to $23.50 for the two of us. It was decent considering we had two fig teas, three dishes with rice and two desserts.

Poison Ivy Bistro
100 Neo Tiew Road
Tel: 6898 5001