Mangosteen, Lemon, and Basil Cocktail

Mangosteen, Lemon, and Basil Cocktail

Hello Everyone! Before we jump into a new fruit theme for the month, I would just like to take this opportunity to thank each and every one of my Auguesters for sharing, not only their deliciously enticing recipes, but for also sharing their story and passion for food. Thank you to the new faces, and of course to the recurring guests over the years since I started the series. I hope that I can call everyone together again next year! If you would like to know more about the series, and possible hop on the bandwagon for next year, check out the ‘Auguest’ tab above and feel free to drop me an email if you have any questions, or if you are interested in being a part of the series for next year. Yes, I will take bookings as early as now *cheeky grin*.

Moving forward, the theme, or shall I say, fruit for September is none other than the Queen of Fruits herself – Mangosteen. Mangosteen is a tropical fruit that is in season from May to September; widely grown in the eastern, central, and southern parts of Thailand. Mangosteen is known as the ‘Queen of Fruits’ because of its unique crown and deliciously sweet taste.

Mangosteen Fruit

The fruit has a thick reddish-purple-brown rind with a green petal-like crown. The juicy white pulp is made of segments of varying sizes – usually 4 to 8 pod-like fruits. The number of hard brown petals at the bottom of the fruit indicates the number of segments. Among the pulp segments, only one or two are big and have almond-like seeds in them.

Here are some pointers on how to select the best of the best mangosteens:


When the fruit starts to ripen, the rind turns reddish-purple. At this stage, the mangosteen has a sweet and sour flavour to it, and it can be stored longer than ripe ones which have a dark purple rind to it and is sweet.


Choose fruits that still have fresh, green stems. Dry stems indicate that the fruits are old.

Skin Appearance and Feel

Good mangosteens have firm yet flexible rinds. You want to avoid those with cracks and bruises since it is likely that they have fallen from the trees, and are generally bad. Bruising also causes the skin to harden.

Additionally, mangosteens that have a smooth and shiny skin usually means that they have been sprayed with chemicals. On the other hand, fruits that have brown stains are often organic and sweet.

Hardened yellow drops on the skin is dried-up sap. If it’s just on the skin, it has no negative effect on the fruit, however, once it enters into the fruit, it often spoils the pulp and thus making it inedible. Unfortunately, it is difficult to know before opening the fruit.


Choose fruits that are heavy for light fruits often mean that they are old and its pulp may be dry. If you are able to, it’s a good idea to sample the fruit first before buying it. Fruits from the same batch are more likely to be of the same quality. However, it is quite common in some markets that different grade fruits are mixed. Therefore it’s worth the extra effort to check out several fruit stalls and buy from the best ones.

Mangosteen Fruit

How to cut open a Mangosteen Fruit

Take a mangosteen fruit and insert a knife about half an inch into the rind (outer thick skin). Slide the knife around the fruit so that it does not touch the inner white fleshy pulp part, and without cutting the fruit in half. Another method would be to firmly press down on the fruit until the rind tears open. Twist and tear until it opens apart. Once open, scoop out the fleshy white fruit and discard the rind.

The recipe that I will be tackling tonight, is a simple yet refreshingly exotic cocktail drink to quench that weekend thrist. Or hey, maybe even a midweek-midday stress reliever? Your choice. I won’t judge. I’m probably the latter. Feel free to substitute the booze for any other alcoholic beverages such as vodka, or completely leave it out for a mocktail drink instead.

Mangosteen, Lemon, and Basil Cocktail Ingredients


* Recipe can easily be doubled, tripled, etc. to serve 2, 3, or larger groups.


  • 4 fresh mangosteen fruit
  • 2 shots tequila**
  • 330ml soda water
  • 1 sprig basil leaves, finely chopped
  • 1 tbsp white granulated sugar
  • Juice of 1 lemon


  • Basil leaves, to garnish
  • Coarse sea salt
  • Ice cubes
  • Lemon slice, to garnish

* 1 shot = 2 tbsp


  1. Add the fleshy white fruit (pitted)*** of the mangosteen into a blender and blend well until it becomes a smooth fruit paste.
  2. In a pitcher, add the soda water, lemon juice, and sugar together. Stir well. After the sugar dissolves, add in the mangosteen fruit paste and shots of tequila. Stir.

Note: Add half of the lemon juice first. Taste then add/adjust if needed. If you add all the lemon juice in one go, it may become very tangy and you may have a hard time in adjusting the flavours. Diluting the juice isn’t a good idea.

  1. Transfer the juice to a salt-rimmed glass, and garnish with a lemon slice and basil sprig. Add ice cubes if you wish.
  2. Serve and enjoy!

Mangosteen, Lemon, and Basil Cocktail

*** While other choose not to eat the seeds of a mangosteen fruit, they are actually are soft and edible. In some cases though, the seeds may be hard and bitter so you might want to discard them if so. Only the larger pulps of fruit contain seeds.


– Ally xx

Dragon-flamed Tuna Belly with Fiery Dragon Fruit Salsa

Dragon-flamed Tuna Belly with Fiery Dragon Fruit Salsa

Hello Everyone! I know I made it sound like I’d be gone for a while over on my IG stories last month, but I’m back feeling inspired and motivated to push through the year with fun recipes that I have been putting together during my short hiatus for Amcarmen’s Kitchen.

For the month of June I’ll be featuring one of my favourite fruits of all time – Pitaya or also known more commonly in English as Dragon Fruit, more specifically the red-fleshed variety. The name ‘Dragon Fruit’ was derived from the overall exterior aesthetic of the fruit, which has a leather-like skin and prominent scaly spikes. Pitaya (or pitahaya) is the name derived from Mexico, which refers to the name of tall cacti species with flowering fruits.

Fiery Dragon Fruit Salsa

Dragon Fruits grow on long, thin, and vining cactuses (yes, this is also a valid pluralisation of the word cactus). On the outside, Red Dragon Fruits look almost identical to the white-fleshed variety. The pulp of a Dragon Fruit has a texture that is similar to a kiwi, with small and black edible seeds throughout. Red Dragon Fruits are sweet, but not as sweet as the white-flesh variety, and has a mild acidity to it. In addition, these fruits pack a lot of nutrients that are beneficial for our health. They are low in calories and are a good source of iron, magnesium, and vitamins C & E. Dragon Fruits also contain prebiotics, which helps promote the growth of healthy bacteria and potentially improve the balance of them in your gut.

Dragon-flamed Tuna Belly with Fiery Dragon Fruit Salsa

Tonight, I’ll be whipping up an easy one for y’all. The recipe title may sound intimidating, but it’s really all “just for fancy show” to draw creative links between the fruit itself, and Dragons. Read below for further details on coming up with the name for this dish. This salsa recipe can be modified based on the availability of seasonal ingredients and what you have readily available in your pantry. So feel free to get creative here! You may also substitute the dragon fruit for kiwi, mango, nectarines, or peaches. Just make sure to use a firm and barely ripe fruit so that it will hold its shape in the salsa.

Fiery Dragon Fruit Salsa Ingredients



  • 1 kg fresh tuna belly slab, washed and pat-dried
  • Olive oil
  • Sea salt and freshly ground black pepper, to season

For the salsa

  • 1 small dragon fruit, diced*
  • 1 small red onion, minced
  • 1 red bird’s eye chilli, seeds in and minced
  • 1 tbsp red wine vinegar
  • Drizzle of olive oil
  • Handful of finely chopped basil leaves
  • Sea salt and freshly ground black pepper, to taste

*The grocer that I bought them from only had gigantic dragon fruits, where the one I bought and pictured for this recipe was about 800g! In this case, I only used half of the fruit for the recipe.


Breaking down a dragon fruit may look intimidating, but it really is quite simple.

  1. Fiery Dragon Fruit Salsa: Slice the fruit in half lengthwise and spoon around the outer edge of the fruit to scoop out the flesh. Dice and place in a medium-sized mixing bowl together with the minced onion, chillies, basil leaves, vinegar, and olive oil. Stir to combine and season to taste. Set aside in the fridge for the flavours to infuse and chill.
  2. Dragon-flamed Tuna Belly: Rub the tuna belly with olive oil and season with sea salt and freshly ground black pepper.
  3. Dracarys.

If you don’t understand step #3, then skip ahead to step #4 (also, this means we can’t be friends… Just kidding! *cheeky grin*)

  1. Flame-grill on lightly greased grates over hot coals for about 3 to 5 minutes on each side or until the fish flakes easily with a fork. Feel free to adjust grilling time depending on how you like your tuna to be cooked.
  2. Remove from the heat and transfer to a serving plate. Serve hot with the Dragon Fruit Salsa and a salad for a complete meal. Enjoy!

Dragon-flamed Tuna Belly with Fiery Dragon Fruit Salsa

Just before I wrap things up with tonight’s post, I just wanted to mention that the featured recipe is actually a mash-up of ideas between a friend and myself. I already had the choice of fruit in mind that I wanted to work with for the month and what to make of it to pair with a beautiful slab of tuna belly. He suggested that I cut the fruit in half, scoop out its flesh, chop it up, and serve it in its skin/casing. I mentioned that I already had the idea to make a fiery (spicy) Dragon Fruit Salsa to go with the tuna belly, to which I said I could take his idea of serving the salsa in the dragon fruit skin. In the end I put that idea aside just because there wasn’t much contrast with the colours of the salsa and the dragon fruit skin. Nonetheless, I’ll keep this idea for another dish!

In addition, while exchanging ideas, I mentioned that I thought of grilling the tuna belly, to which he suggested to play with the idea of ‘dragon’ in the name of the dish and hence Dragon-flamed Tuna Belly. It is still essentially flame-grilled tuna belly but Dragon-flamed sounded way more cool.


– Ally xx

Salsa Verde

Salsa Verde

Salsa Verde

Hello Everyone! A new month means a new theme on the blog – and I’m sorry to start off on a negative note but I had plans to do a month-full of recipes that emphasise mangoes as the hero of the dish since it’s been in season for a while now here in Brunei. However, if you’re a regular reader on my blog, you’ll know that I have been working for the past 4 Sunday’s (which is basically my only time to enjoy myself in the kitchen), and because of that, I haven’t actually prepared any dishes for the theme that I had planned for my blog. I also haven’t been cooking any other dishes since my last free Sunday back in April, and so I decided that for this month, there will be no theme for the blog. Do not fret though! I will still be posting recipes, but they will be recipes that I have cooked up in the past – some taking us back towards the end of last year – that I didn’t get around to posting or fitting into a theme every month.

Tonight, I will be sharing with you, a recipe that I came across when I was exploring the Sydney Fish Markets for the nth time. Most of the fresh seafood stores there provide mini recipe cards to encourage the public to purchase their fresh catch. Every time I visited, I would always grab a recipe card, and one of the recipes that I was interested in was for Seared Tuna with Salsa Verde – and that’s what I’ll be sharing with you today, a recipe for an easy, simple, yet yummy Salsa Verde with pan-fried salmon in my case, but it’s completely up to you on what type of fish you’d like to pair it with!

For those of you who don’t know, Salsa Verde literally just means green sauce that contains mainly herbs, common in Italian, French, German, Spanish, and Mexican cuisines, each with their own twists and variants. The recipe that I will be sharing tonight gears more towards Mexican  where it is typically made up of puréed cooked or raw tomatillos, with jalapeños or other chili peppers, white onion, cilantro, and sometimes lime to enhance the taste. Salsa verde can range in spiciness from mild to mouth-searing. It may be served warm or cold, as a condiment – a dip for tortilla chips and served with tacos, or paired with grilled pork, grilled meats, and even fish.

Salsa Verde Ingredients



  • 1/2 cup grapeseed oil
  • 1 bunch basil leaves
  • 1 bunch flat-leaf parsley leaves
  • 7 anchovy fillets
  • 4 garlic cloves
  • 2 tbsp baby capers in brine, rinsed
  • Juice of 1 lemon


  1. Combine all the ingredients in a food processor or blender and process until smooth.
  2. Serve and enjoy as a condiment with your choice of dish (a dip for tortilla chips and served with tacos, or paired with grilled pork, grilled meats, and even fish). This recipe makes enough sauce to fill about a 250ml sized jar and can be kept in the fridge for up to a week.

Salsa Verde

Salsa Verde with Pan-fried Salmon


– Ally xx