The largest “Doh”( means Island in Cantonese) in the world

Have you been asked this question before? In Cantonese, the question sounded like this, “Jui tai ker doh, hai mak yeh doh?” (What is the largest "Doh" (island) in the world? First, it is useless to ask me, it is like “pong wor seong jay saw” (asking a monk for a comb). Why? Because I dropped the subject, Geography altogether when I was in high school. I have no clue at all. 

Now coming back to the question. Anyone know the answer? You must be thinking of the names of many famous "Doh"( island) in the world right ? Haiyah, me too, throwing limited names of those islands I knew but they were ALL WRONG! The biggest “doh” in the world is called “Char Doh”. Of course there is no such island in the world lah. “Char Doh” in Cantonese means (got squeezed!) LOL! I believe Cantonese speaking people will have a good laugh out of this joke but I am not sure my Western friends and readers will get it or find this funny. Honestly, sometimes, when my Quay Lo cracked a Quay Lo joke, I don’t get it and vice versa. This also applies to certain things we said to each other. Certain phrases that he used may be normal to him but I find it offensive. For example, I told my Quay Lo, I am going to the store. He would say “Knock yourself out.” What?? Knock myself out?? Or he would say, “I don’t care.” That makes me angry.  It sounded rude and dismissive to me but he told me it is perfectly alright to speak like that to the Westerners and they will not be offended. Then, it irritates him to the max when he said something to me  and I answered with a big “NO” before I continue what I wanted to say. Usually, that will not offend any of my Asian friends either. I guess that is truly culture difference.

So today I have “KNOCKED MYSELF OUT” and prepared this dessert.  I told my Quay Lo, I made this for my neighbor and not for him and I am going to give both the pies to them and know what he said to me? “I don’t care.” GRRRRR!! “Char Doh!!” (Got squeezed) big time!

Banana Pie with Chocolate Ganache 
and Salted Caramel Sauce

Inspired by Amanda Hesser's The Essential New York Times Cookbook.

Ingredients:

Pie Crust

Ganache Layer:

1/2 cup heavy cream

3 ounces bittersweet chocolate

(about 1/2 cup chocolate chips)

Salted Caramel Sauce

1 cup granulated sugar

1 tablespoon water

4 tablespoons unsalted butter

1/2 cup heavy cream

1/2 teaspoon fleur de sel (or kosher salt)

For Assembly:

3 medium bananas, cut in thin slices

Make the ganache:

Set the chocolate into a bowl. Heat the heavy cream to boiling point and pour over the chocolate. Let stand a couple of minutes and gently stir until fully incorporated and glossy. It should be the consistency of warmed chocolate syrup. Cool to room temperature. Pour over the cooled pie crust and refrigerate.

Make the caramel sauce:

In a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. Let boil until amber-colored. Once it starts taking on color, keep a close eye because it will turn quickly. Immediately add butter and stir to incorporate. Remove from heat, add cream and salt (be careful, it will splatter), and mix well. It should be smooth and have a syrup-like consistency. Let cool to room temperature.

To assemble:

Decorate with banana slices. Drizzle some caramel sauce over the banana slices. Chill, and serve within 24 hours. 

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