Thursday, June 30, 2011

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.

Wednesday, June 29, 2011

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.

Tuesday, June 28, 2011

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.

Sunday, June 26, 2011

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.