Friday, 31 March 2006

Green Bean With Durian Dessert

At first when I saw this dessert recipe from Zur's Kitchen I can't really imaging how it will taste like to mix Green Bean Soup with Durian. It is really very difficult to describe the taste with words, you had to give it a try yourself then you will know how heavenly it is when you give it a first taste. It had a mixture fragrant of the Gula Malaka, Durian and Green Bean. It can be either taken hot or cold. But to me, I prefer it just warm enough to the smooth your throat.

You doesn't need much ingredients for this dessert, but it will be good if you can used those better quality durian. For my case, I bought a small box of D24 Durian which consists of about 8-9 seeds. And it really infused the dessert with fantastic aroma. You can find original recipe at Zur's Blog. There is another dessert recipe using Durian, you can also take a look at Edith's Blog, it's call the Durian Pengat. The recipe I share over here is base according to my own taste bub so you can actually adjust according to your own liking.

200g Green Bean, soak for at least 2 hrs
200ml Coconut Milk + 300ml Water
80g Gula Malaka
40g Sugar
1 Teaspoon Salt
Some Pandan Leaves
100ml Fresh Milk
1 Box Of Durian Flesh

1. Boil the soaked bean with some pandan leaves till soft with water that is 1" above the beans.
2. When the bean is soft is should have at least water that is level of the boiled beans.
3. Add coconut milk mixture, all the sugar, salt, durian flesh and the remaining pandan leaves and let it simmer over medium heat till bubbles appear.
4. Once it's slightly boiled, add milk and simmer till slightly thicken.
5. You can either serve it warm or cold. If it is too thick you can dilute it with some extra milk or water.

Notes: The box of durian that I bought consists of 8-9 Seeds. Posted by Picasa

Homemade Pizza II

Being inspired my one of my blogger friend Tracy on making pizza. After seeing how she baked her pizza with all kinds of ingredients. It really gives me the urge to try making this pizza again. This time I made a bigger version of what I did previously and I added a lot more of the Mozzarella Cheese to make it cheesier.

For those who is interested in this pizza recipe, you can click on this Homemade Pizza link to check up the recipe from my previous post. Posted by Picasa

Thursday, 30 March 2006

Mango, Cucumber & Apple Salsa

My family members loves to eat salsa... Especially those with mango because of it's fragrant and taste. So today's dinner, I made this Mango, Cucumber and Apple Salsa.

1 Mango
1 Japanese Cucumber
1 Medium Tomatoe, remove seeds
1 Apple

1 Shallot, finely chopped
2 - 3 Tablespoons Of Plain Yoghurt
1 Teaspoon Of Sugar
1 Teaspoon Of Lemon Juice
Some Grated Lemon Rinds

1. Cut all the fruits and vegetables into small cubes then mix together with the seasonings and set aside in the fridge for later used. You can prepared this about 1 - 2 hour ahead. Posted by Picasa

Tandoori Chicken With Mango Salsa

Tonight we had Tandoori Chicken with Prata and Mango Salsa. I was inspired by Ruth's Blog on cooking this grill chicken again. Since I had bought the Sharwood's Tandoori Spice Mix from Cold Storage sometime ago for my previous dish, I might as well try to finish it up.

This time, we had this grill chicken with prata and salsa instead of butter rice. It was rather a simple dish with refreshing mango salsa....

1/2 Chicken + 2 Drumsticks
3 Tablespoons Sharwood's Tandoori Spice Mix
3-4 Tablespoons Plain Yoghurt
2 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
1 Tablespoon vinegar
Some Lemon Peels

1. Remove the skin and visible fat from chicken drumsticks and make a few diagonal cuts on the thicker parts to allow for even cooking and the marinade to penetrate.
2. To prepare the marinade, combine all the above together in a large bowl and coat the chicken pieces with it.
3. Ensure that they are well coated with the marinade, transfer the chicken into a clean roomy plastic bag or container and set aside in the fridge for at least 2-3 hours.(usually I prepare it in the morning and grill in the evening)
4. Preheat the top grill to the highest temperature around 200 - 220 degree.
5. Arrange the chicken and marinade in a baking dish and grill for about 15 minutes on each side or until the chicken is browned and cooked through.
6. Sever hot with rice, naan or prata together with some fruit or vegetables salsa.

My family members loves to eat salsa... Especiallyy those with mango because of it's fragrant and taste. So today's dinner, I made this Mango, Cucumber and Apple Salsa.

1 Mango
1 Japanese Cucumber
1 Medium Tomatoe, remove seeds
1 Apple
1 Shallot, finely chopped
2 - 3 Tablespoons Of Plain Yoghurt
1 Teaspoon Of Sugar
1 Teaspoon Of Lemon Juice
Some Grated Lemon Rinds

1. Cut all the fruits and vegetables into small cubes then mix together with the seasonings and set aside in the fridge for later used. You can prepared this about 1 - 2 hour ahead. Posted by Picasa

Tuesday, 28 March 2006

Prawn Sambal Spare Ribs

Saw this special recipe in a cookbook that I had bought recently. Usually we used Sambal Paste to cook either Seafood like for eg: Prawn, Squid or Fish. Sometime we also used it for Sambal Chicken. But I had not taste or heard using sambal to cook pork ribs. So I decided to give it a try. The ingredients are quiet straight forwards and to my surprised it actually doesn’t taste as hot as it look like….. Overall it’s a good try on this recipe for those who like sambal sauce, can give it a try on the Prawn Sambal Spare Ribs.

600g Spare Ribs(abt 16 2” pieces)
1 Teaspoon Chopped Shallot
1 Tablespoon Chopped Garlic
1 Tablespoon Chopped Spring Onion
150ml Chicken Broth/Water

½ Tablespoon Light Soy Sauce
1 Teaspoon Of Sugar
1 Tablespoon Custard Powder
1 Tablespoon Cornstarch
1 Egg White

½ Teaspoon Salt
1 Tablespoon Sugar
3-4 Teaspoon Bottle Prawn Sambal
2 Tablespoons Oyster Sauce

1. Wash and drain the spare ribs then mix with marinade and marinate for at least 30 minutes.
2. Coat the marinated ribs with some cornstarch and deep-fry in hot oil until golden brown, remove and drained.
3. Preheat a pan with about 1 Tablespoon of oil and add in the chopped shallot and garlic and stir-fry till fragrant.
4. Pour in chicken broth and seasonings, cook over high heat until the sauce is thicken.
5. Blend in pre-fried spare rib pieces and keep stirring until the rib pieces are well coated with the sauce.
6. Remove from the heat, sprinkler with chopped spring onion and serve hot.Posted by Picasa

Monday, 27 March 2006

Sweet Corn, Carrot & Potato Soup

Try to use up the two corns that is storing in my fridge for about 1 week plus. So end-up using it to cook this "Sweet Corn, Carrot & Potato Soup" I add in a few kinds of herbs to make it more beneficial for the health. I used some chicken bones and chicken drumsticks for this soup. Because I prefer to cook chicken with this soup instead of pork ribs, I find that it will make a big different in the taste of the soup. Since I had some fresh Huai Shan, I also added some in to make the soup taste sweet and refreshing.Posted by Picasa

Sunday, 26 March 2006

Stir-fry Pork Liver With Rice Wine

Today is a lazy Sunday morning...... surprisingly my dear son wakes up around 8.30am.... which is an hour plus late than his usual timing. Since he is sleeping, I might as well continue peeling the skins off from the dried Walnuts to prepare his afternoon porridge. So this afternoon menu will be "Pork Mince, Walnuts and Mixed Vegetables Porridge" and "Stir-fry Pork Liver With Rice Wine"

I love to eat Pork Liver, especially stir-fry with ginger and sesame oil. Sometime I will also cook it with some rice vermicelli. This dish is especially good for woman to be taken during confinement or anytime after menstruation. It’s very easy to prepare and you need to cook it fast so that the pork liver will not be too tough to be consumed.

$2 - $3 Of Pork Liver
2 – 3 Stalks Of Spring Onion
½ Brown Onion
3 Slices Of Ginger, shredded
Some Red Dates and Jizi
½ Cup Rice Wine
2 Tablespoons Of Sesame Oil
1 Tablespoon Dark Soy Sauce
Salt To Taste
1 ½ Tablespoons Cornstarch Water

1. Rub the pork liver with 1 to 2 Tablespoons of cornflour before washing it.
2. Sliced the pork liver thinly and set aside for later use.
3. Cut the spring Onion into 3 sections, then cut the brown onion into thick slices.
4. Soaked the red dates and jizi in warm water for about 5 minutes then set aside.
5. Preheat a pan or a claypot then add in the sesame oil, stir-fry the ginger and brown onion until fragrant then add in the red dates and jizi.
6. Continue to stir-fry for a few seconds then add in the pork liver and some spring onion sections.
7. Do a quick stir then add in the dark soy sauce and Rice Wine.
8. When the sauce starts to boil, stir in some cornstarch water then mix till slightly thicken.
9. Switch off the heat and add in the salt and extra spring onion and serve.

Notes: If you do not have rice wine, you can replace it with water.You can also used the same methods and ingredients to make Stir-fry Chicken With Rice Wine. For the above ingredients, you can cook around 3 drumsticks or 1/2 Chicken.Posted by Picasa

Saturday, 25 March 2006

Banana Pudding

Get to know this Banana Pudding Dessert from Jingle26 blog where she learnt it from the cookery class. Base on the wonderful comments from most of the mum who had tried this dessert, I also had a thought of making it. Some after gathering all the necessary ingredients, I also give this a try. It's really yummy and very easy to prepare. Even my 2 years old son said: "Good, want more! Want more more!" after trying 1 teaspoon of it. So for those who loves to eat banana and pudding, do give this dessert a try. Click on the link at Jingle's blog for the recipe...... Thanks Jingle for sharing with us another wonderful dessert recipe of yours

5 Medium Ripe Banana (sliced)
100g Sugar
250ml Water
4 Pandan Leaves
100ml Evaporated Milk
75g Custard Powder, mixed with 120ml water

1. Prepare the custard mixture, mixed till smooth. Set aside.
2. Put water and pandan leaves to boil for about 5 mins, then add in sugar. Stir till dissolved.
3. Add in custard mixture slowly, keep stirring till mixture thickens.
4. Add in evaporated milk and then the banana, continue to stir till bubbles appeared. Turn off heat.
5. Wet serving cups and then pour in the cooked mixture.
6. Leave to set.Serve chilledPosted by Picasa

Pulot Hitam Kaya Kueh

Today is another Kueh making session for me... but I only make one instead of 3 like last week. This kueh that I made today is called the Pulot Hitam Kaya, the bottom layer is made with a combination of Pulot Hitam(Black Glutinous Rice) and White Glutinous Rice.

In this recipe I try to cut down the amount of coconut milk and replace the outstanding balance with water and it's taste much better as it's not that oily. The fragrant and texture of the Pulot Hitam also make the rice layer much chewy.

This time round, my kaya custard was much more successful and texture better compare to the last two attempt. So for those who likes Pulot Hitam, you can try making this kueh.......

Ingredients For Rice Layer:
150g White Glutinous Rice
100g Black Glutinous Rice(Pulot Hitam)
150ml Coconut Milk + 150ml Water
2 - 3 Pandan Leaves
1/2 Teaspoon Salt

1. Wash and soaked the all the glutinous rice for about 3 hours then drain.
2. Steam the rice in a baking tin with some pandan leaves and salt on medium heat for about 20 minutes or till tender.
3. Remove from heat, stir in coconut milk mixture then mix well and continue to steam for another 10-15 minutes.
4. Lay a piece of banana leaf on a 7" square tin, put in the steamed rice and press down firmly until compact.
5. Steam for another 5 minutes while preparing for the Kaya Layer.

Ingredients For The Kaya Layer:
3 Eggs
90g Rice Flour
150g Sugar
350ml Coconut Milk + 100ml Water
1 1/2 Teaspoons Green Pandan Colouring
1/2 Teaspoon Salt

1. Beat the eggs in a mixing bowl lightly with a fork.
2. Mix in the rice flour and strain.
3. Mix coconut milk, water, pandan colouring, salt and sugar together then cook over low heat.
4. Keep stirring and slowly add in the egg mixture, stir continuously over low heat, until the mixture is thicken like custard.
5. Pour the green mixture over to the steamed glutinous rice in the steamer then steam for about 20-25 minutes.
6. Cool the kueh before cutting.

Notes: If you don't wish to use the Pandan colouring, you can blend some fresh pandan leaves in a blender with 100ml water and obtain 100ml of Pandan Juice. Posted by Picasa

Wednesday, 22 March 2006

Fishball and Chinese Cabbage Soup

These few days, I am so tired and lazy to whip up any dishes. Actually I intend to buy roasted duck rice for today's dinner. But then it started to drizzle in the evening time and it's quite troublesome to bring my son along so I decided to cook this simple vegetable soup. I try to find some soup ingredients in my freezer and these are what I had so I just dump everything into it and make a pot of "Fishball, Crabstick, Doufu, Pork Mince and Chinese Cabbage Soup" to serve with rice.

1 Pack of Fishball
6-8 Crabsticks
1 Small Carrot, cut into cubes
1 Tube Of Silken Doufu, cut into section
150g Pork Minced
Some Chinese Cabbage, Shredded
2 Slices Of Gingers
2 Cloves Garlic

1. Wash the shredded Chinese cabbage and drained well.
2. Add some oil in a pot, add in the ginger and garlic and stir-fry till fragrant then add in the carrot and Chinese cabbage.
3. Stir for a while then cover and let it simmer for a few minutes then add in suitable amount of water and bring to boil.
4. When the soup is boil, add in pork minced and simmer for another 10 minutes then add in the rest of the ingredients and season with salt or stock cubes to taste.Posted by Picasa

Tuesday, 21 March 2006

Pumpkin And Kelp Soup

Cooking this Pumpkin and Kelp Soup for tonight dinner. This moisturising and nutritious soup is especially recommended in the dry seasons. It is both invigorating and nourishing. It's a very easy to prepare soup where you only required 3 Main Ingredients which is the as follow.......

350g Pumpkin
100g Kelp
300g Lean Pork

1. Peel and seed the pumpkin then cut into thick pieces.
2. Soak the kelp in water until soft, wash and cut into sections.
3. Wash, blanched lean pork in boiling water then rinse well.
4. Bring suitable amount of water(abt 1.5 litres) of water to boil, then put in all the ingredients.
5. Cook over high heat for until boil then reduce to low heat and simmer for about 1 hour or you can transfer it to slow-cooker and simmer on low heat for 1.5 hrs.
6. Season with salt and serve.

Kelp contains nearly thirty minerals which nourish the glands, especially the thyroid and pituitary. It helps balance the body's metabolism and rate at which it burns calories. Kelp, also known as seaweed, grows in the rich ocean beds, far below surface pollution levels. Because of its high nutrient content, this herb is reputedly beneficial for a wide range of applications. It is known to nourish the sensory nerves, brain membranes, also spinal cord and brain tissue. Posted by Picasa

Saturday, 18 March 2006

Steam Black Sesame Cupcakes

I spent the whole morning making all these kueh for my mum to bring for her gathering. Since her friends had cravings for all kinds of local kueh delight, I come out of these 4 kinds of kueh, which I think is simple enough to make within the short hours that I had.

I made the Coconut Sugar & Rose Flavour Pak Tong Koh(玫瑰白糖糕) follow by the Steam Tapioca Cake and Black Sesame Cupcakes. Making the Steam Tapioca Cake is the most time consuming one, because you need to grate the Tapioca and do all the mixing and pouring…. But after all I am very satisfy with my end products. I invent the Rose Flavour Pak Tong Koh according to my husband request. As he told me that he had actually eaten something similar when he was young so he suggest maybe can drop in some “Rose Water” to enhance the fragrant of the kueh.

As for this Black Sesame Cupcakes, I saw a few blogs and some people in the M4M forum done it before. So after searching high and low for the Black Sesame Spread, I finally got hold of a bottle to test out this recipe. At first, I still thought it would taste sort of like those “Ji Dang Gao, 鸡蛋糕” but the end-result was so different. To me, it taste more like those “Fa Gao, 发糕” which is a bit towards those kueh texture. I am not sure how actually was it taste like, maybe mine was not the correct texture. Do give it a try if you like Black Sesame……. It’s really something different….. Posted by Picasa

Steam Tapioca Cake

Recently I had this craving of making all kinds of Local Kueh. So today I will make this Steam Tapioca Cake for my mum gathering as well. The main ingredients for this kueh is Tapioca and Coconut and it's very fragrant because of the Palm Sugar.

The actually colour of the kueh is Brown for the tapioca layer and White for the coconut layer. But I change the colour of the white to green by adding some Pandan Colouring Essence to it.

Ingredients Bottom Layer:
250g Grated Tapioca
100g Gula Melaka
100g Grated Coconut
50g Sifted Tapioca Flour
100ml Water
1/2 Teaspoon Salt
1 Egg Yolk

Ingredients For Top Layer:
400ml Thick Coconut Milk
50g Sifted Rice Flour
1/2 Teaspoon Salt
1 Teaspoon Pandan Colouring Essence

1. Grease a 7" baking tin and line with banana leaves.
2. Combine grated tapioca with palm sugar and grated coconut and mix well.
3. Add tapioca flour, water, salt and egg yolk then mix well.
4. Next pour the mixture into the baking tin, place in the steamer and steam over high heat for 10 minutes(till half-cooked) then removed.
5. Combine all top layer ingredients and mix well then pour it over the half-cooked tapioca mixture.
6. Return baking tin to steamer and steam for about 30 minutes till cooked through.
7. Remove and let it cool then cut into serving pieces. Posted by Picasa

Friday, 17 March 2006

Barley, Ginkgo Nut & Beancurd Soup

These few days the weather had being very warm and hot, so it's best to drink more water, soup or even a bowl of cooling dessert. So this afternoon I am cooking my mum’s favourite dessert which is the “Barley, Ginkgo Nut & Bean Curd Soup, 白果,薏米和腐竹”. This is a very famous Cantonese Dessert which usually taken by pregnant lady and it’s said as to help the unborn baby to have a fairer skin.

It’s very easy to prepared but you must get hold of the correct bean curd sheet for this desserts instead of the hard type which is used for boiling soup.

¼ Cup or 4 Tablespoons Of China Barley(中国薏米)
1 Packet Of Ginkgo Nut(白果)
½ Packet Of Dessert Bean Curd Sheet(腐竹)
Cane/Rock Sugar To Taste
1.5 Litre Of Water
Few Pieces Of Pandan Leaves, wash and tied into knot
1 Egg, lightly beaten

1. Rinse Barley in several changes of water until water runs clear.
2. Place it in a roomy pan with water and pandan leaves, bring to boil and low the heat and simmer for about 15 minutes.
3. Meanwhile, wash the ginkgo nut and using a toothpick to gently push the germ out of the Ginkgo nuts that are bitter.
4. Next marinated the ginkgo nut with 1 tablespoon of castor sugar and set aside for later use.
5. Pour half packet of the bean curd sheets into a big bowl then rinse it with water to remove the oil and as well picked up those harden strips which is not easier cooked. Drained well and set aside.
6. When the barley water is done, removed the pandan leaves and add in the bean curd sheet and simmer on medium heat for about 20 minutes.
7. Next add in the rock sugar and ginkgo nuts then continue to simmer for about 10 – 15 minutes depending on how scattered you want the bean curd sheet to be.
8. Lastly, add in the beaten egg and stir until well combined then switch off the heat and served either warm or cold.

Notes: If you want to achieve those fine texture of bean curd sheet like soy bean bean milk type, you have to simmer for a long time.Posted by Picasa

Thursday, 16 March 2006

Dang Gui Chicken Soup

Asian Chinese people love to nourish their bodies with medicinal food. Yet, before you supplements, you need to know the situation of your own body. Our body types are divided into Yin and Yang type and the Yin type is sub-divide into weak spirit, weak blood, infirm and nutritionally weak. For eg: In cold season we required warm supplement food, summer and autumn require cool stuffs so we had to select the right supplement at the correct time or else it could backfire.

As women who had menstruation once a month, we had to prepare some tonic soup once or twice in a month after the menstruation as to help building up our body supplements for the lost of blood. So this “Dang Gui, Huai Shan Chicken Soup, 当归淮山鸡汤” is actually recommend by one of my Chinese Physician as she said that:

Dang Gui(当归): It benefits and balances the blood, regulates menses, treats pain and soothes the intestines.

Huai Shan(淮山): Strengthens spleen and supplements lungs, stabilized kidneys and benefits energy, it also improves weak spleen and stomach, weak lungs and long coughing, uplifts the spirit and benefits Qi.

Dang Shen(当参): It supplements energy and benefits sprits, grows saliva ad stops thirst. It also strengthens body and stomach, improves fatigue and tiredness, dry mouth and tongue.

Bei Qi(北耆): It strengthens the heat, promotes urination, lowers blood pressure and boosts the immune system.

3-4 Chicken Drumsticks, skin removed
1 Medium Size Fresh Huai Shan(淮山)
4 Slices Of DangGui(当归)
6 Red Dates(红枣), seeds removed
3 Pieces Of BiQi(北耆), cut into half
3 Pieces of Dang Shen(当参), cut into half
1 Tablespoon Of QiZi(杞子)

1. Wash and removed the skin of the chicken drumstick then blanched in boiling water and rinse well.
2. Wash and peel the skin of the fresh huai shan and cut into about 2” sections.
3. Bring 1.5 litre of water to boil and at the meantime, wash and drained the rest of the herbs.
4. When the water boiled, add in all the ingredients and bring to boil again.
5. You can either transfer to slow cooker and simmer on low heat for about 2 hours or you can simmer on the stove under low heat for 1 hour.

Notes: If you don't have fresh huai shan, you can replaced it with about 5 pieces of dried huai shan. Posted by Picasa

Wednesday, 15 March 2006

Pak Tong Koh

I had always wanted to try out making this Pak Tong Koh(白糖糕) recipe which I saw from a few of the "Local Kueh" recipe books that I had. But the fermentation time is really too long. You had to prepare the ingredients and let it rest undisturbed for about 8 hours before steaming. I just don’t understand why such a simple kueh need such long hour to ferment.

Until recently I came across a blog by Florence where she tried to make this kueh within 2 hours. Her recipe is almost the same as what I had from the recipe books but the only different step is she only let it fermented for 2 hours instead of the required 8 hours. So I decided to give it a try……and finally I managed to success in making it. This is one of the favourite kueh that my family loves. From the picture you might wonder why my Pak Tong Koh(白糖糕) is not white in colour…. That’s because I run out of white sugar so I replaced it with Coconut Sugar which is known as Gula Malaka or you can use Brown Sugar instead. Once again thanks Florence for sharing such a wonder tips for making this kueh.

170g Rice Flour, sifted
150g White Sugar, Brown Sugar or Gula Melaka
360ml Water
3/4 Teaspoon Instant Yeast(Bake King brand)
1 Tablespoon Warm Water

1. Combine the instant yeast with warm water in a small bowl and allow it to ferment for about 5-10 minutes(until you see alot of bubbles).
2. In meantime, combine rice flour with sugar and water and stir until it's well mixed.
3. Cook the rice flour mixture over low heat, keep stirring constantly till the mixture is slightly thicken(should be less than 5 minutes).
4. Strain the mixture into a big mixing bowl then let it cool in a basin of water then add in the yeast mixture and stir well.
5. Cover the mixture with clingwrap and set aside in a warm place for about 2 hours or more until you see alot of bubbles on the surface.
6. Pour the mixture into a lightly grease 7" square baking tin and steam over high heat for about 25 minutes.
7. Let it cool before cutting into serving pieces.Posted by Picasa

Mango Pudding

Saw this Mango Puddings recipe from m4m website forum and it was strongly recommend by most of the people who had tried it. Since now is mango season, and you can easily get hold of very fresh and nice mango. I decided to give it a try. I followed most of the ingredients given by Hugbear(the recipe owner) except replacing some of the ice-cream to mango juice and milk because I realised that don’t have the required amount of ice-cream at home.

The texture of the pudding is very smooth and the sweetness is just nice. It’s a very easy to prepare dessert and it can be compare to those serving in the restaurants or buffets.

300ml Mango Puree(blended with about 1 mango cubes)
250g Mango Cubes(1 mango)
200ml Whipping Cream
40g Glelatine
200g Sugar
400ml Water
300ml Mango Juice
250ml Fresh Milk
150g Vanilla Flavour Ice-cream
10 150ml plastic container

1. Wash and cubes the mango and set aside for the puree and pudding.
2. Mix water, sugar and gelatine in a pan, keep stirring and boil over low heat until sugar and gelatine dissloved.
3. Leave the mixture to cool then add in the mango puree, mango cubes, whipped cream, mango juice, milk and ice-cream.
4. Stir mixture until all ice-cream is melted.
5. Pour it into 10 plastic container and leaves it in the fridge to set.
6. You can decorate it with some cut cherries or strawberries and serve with some extra evaporated milk or whipped cream if desired.

Notes: You can replace the mango juice and fresh milk with 600ml water and 500g vanilla Ice-cream.

The taste of the pudding will be much light becuase i reduce the ice-cream to 150g and replace it by mango juice and milk. Posted by Picasa


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