Connect with us

Cuisine Explorer

Cantonese Mango Sago



Difficulty Level : EASY

Cooking Time 15 mins

Serves: 2-3 people



  • 2 cups water

  • 1/4 cup small tapioca pearls

  • 5 mangoes

  • 1/2 cup evaporated milk

  • 1/4 cup sugar



In a large pot over medium heat, bring water to a boil. Add tapioca pearls and cook, stirring regularly, for about 7 to 10 minutes. Turn off heat and cover. Let tapioca pearls stand in hot water until translucent and cooked through. In a colander, rinse cooked sago under cold running water to remove excess starch. Drain well and let cool completely. This would be about 1 cup cooked sago.

Peel mangoes and cut flesh from pits. Cube the flesh of four mangoes. Dice the flesh of the remaining 1 mango and set aside to use as garnish.

In a blender or food processor, combine cubed mango flesh from the 4 mangoes, evaporated milk and sugar. Process until smooth and thick.

Combine mango puree and sago.  Chill in the refrigerator until ready to serve.

Divide mango sago into serving bowls and garnish with diced mangoes. Serve immediately.


Continue Reading
Click to comment

Leave a Reply

Your email address will not be published.

Cuisine Explorer

Lebanese Date Cookies




Serves 48

Preparation 45 mins

Cooking 30 mins

Skill Level: EASY



2 cups semolina flour

1 cup all-purpose flour

½ teaspoon ground mahlab

½ teaspoon salt

1 cup clarified butter, at room temperature

5 tablespoons milk

2 tablespoons white sugar

1 teaspoon active dry yeast

4 tablespoons orange blossom water, or more as needed

10 tablespoons date paste (such as Ziyad®), cut into small pieces

2 tablespoons powdered sugar, or to taste



  1. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight.
  2. Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes.
  3. Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes.
  4. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats.
  5. Sprinkle some flour over the ma’amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal.
  6. Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your work surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.
  7. Bake in the preheated oven, 1 baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes.
  8. Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.

Continue Reading

Cuisine Explorer

Korean Ginger Minced Pork Rice Bowl



Serves 4

Preparation 5 mins

Cooking 6 mins

Skill Level: EASY



1 pound ground pork

1 tablespoon grated ginger

1 tablespoon oil

1 tablespoon sugar

1 tablespoon rice cooking wine

3 tablespoons soy sauce

1 tablespoon sesame oil

4 stalks scallion, chopped

1 tablespoon roasted sesame seeds

4 cups cooked white or brown rice



  1. Whisk together sugar, rice cooking wine and soy sauce in a small container.
  2. Heat oil in a large skillet over medium-high heat, add ground pork and grated ginger, cook 2-3 minutes or until pork has turned brown (make sure to crumble the meat as it cooks).
  3. Stir in the seasoning mixture, mix until well combined, allow it to simmer for 2 minutes.
  4. Toss in sesame oil, roasted sesame seeds and chopped scallion, cook another 30 seconds before removing from heat.
  5. Place rice in a bowl, spoon some ginger minced pork on top to serve and enjoy!

Continue Reading

Cuisine Explorer

Italian White Mushroom Pizza




Serves 8

Preparation 15 mins

Cooking 15 mins

Skill Level: EASY



2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

16 ounces cremini mushrooms, thinly sliced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

Kosher salt and freshly ground black pepper, to taste

1/4 cup yellow cornmeal

1 pound pizza dough, homemade or store-bought

8 (1-ounce slices) Wisconsin fresh mozzarella cheese

1 cup Wisconsin ricotta cheese



  1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Stir in mushrooms, thyme and oregano. Cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste.
  3. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
  4. Top with mozzarella, dollops of ricotta and mushrooms. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted. Serve immediately.

Continue Reading