NESTUM FRIED PRAWNS

300 gm prawns

(shell the prawns, leave the tail intact)

1 egg lightly beaten with

 Salt to taste

1 cup of nestum  mixed with

1 tbsp of grated cheese &

1 tbsp of crusher black pepper

Oil for deep frying

Method:

Dip prawns into the beaten egg,

roll into nestum mixture & deep

fry in hot oil until golden brown.

Serve hot with chilly sauce.

HOME MADE PINEAPPLE ICE-CREAM

100 gm canned pineapple minced

300 gm evaporated milk

150 gm milk powder

60 gm Castor sugar

Few drops of pineapple essence

METHOD:

Beat pineapple & evaporated milk

with a mixer, add in other ingredients,

beat for another few minutes.

Keep in freezer till 80 % frozen.

Remove from freezer, beat with mixer in

high speed till spongy, keep in freezer

for another 1-2 hours before serving.

Note:

Same method you can use &

make with different flavors.

CARAMEL PUDDING

FOR MAKING CARAMEL:

90 gm sugar

2 tbsp water

FOR MAKING PUDDING:

3 eggs

250 ml fresh milk

60 gm caster sugar

Few drops of vanilla essence

METHOD:

Preheat molds in a steamer pot.

Boil sugar & water to golden brown,

sway the pot gently to make caramel

even & don’t use spoon.

Pour caramel into mold while hot

& leave it to cool.

Whisk eggs with fork gently, add in

milk & essence & strained.

Pour egg mixture into caramel mold,

cover with a piece of greaseproof paper.

Steam with low flame for 15 minutes till

the pudding is firm.

Pour out when cool.

PAPAYA & MANGO SALAD

1 small unripe papaya peeled & shredded

1 unripe mango peeled & shredded

1 onion sliced

1 red chilly sliced

3 lime leaves chopped

 DRESSING:

1 tbsp sugar

2 tbsp fish sauce

3 tbsp lime juice

TOPPING:

1 tsp roasted sesame seeds dry fry

1tsp roasted dried prawns (dry fry, chopped)

1 tbsp roasted peanuts (dry fry, chopped)

METHOD:

Mix vegetables & mango together with

dressing & toss well.

Just before serving sprinkle topping

into & mix.

PUMPKIN & SAGO DESSERT

1.5 liters water

125 gm sago

2 screw pine leaves tied into knots

500 gm steamed pumpkin (without

skin & mashed little)

200 gm sugar

350 ml coconut cream or

full cream evaporated milk

Salt to taste

Few drops of yellow food color

METHOD:

Bring 500 ml water to boil & add in sago

bring to boil until sago become transparent.

Drain in sieve, then rinse in normal water

so  they don’t stick together, keep aside.

Bring remaining water to boil with screw

pine leaves in it, once it starts to bubble

add sago & stir, add sugar, salt & mix well

until sugar dissolve then add coconut cream,

pumpkin, color  & stirring frequently until little

bubbles forms on the sides, discard screw pine

 leaves, serve warm or cold.