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Cooking for your loved ones

Cantonese Mango Sago

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Difficulty Level : EASY

Cooking Time 15 mins

Serves: 2-3 people

 

Ingredients

  • 2 cups water

  • 1/4 cup small tapioca pearls

  • 5 mangoes

  • 1/2 cup evaporated milk

  • 1/4 cup sugar

 

Instructions

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.

 

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Cooking for your loved ones

Sticky soy chicken salad

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SERVES 4

PREPARATION 5 MIN

COOKING 15 MIN

SKILL LEVEL EASY

Ingredients

  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • Juice of half a lime
  • 2 tbsp honey
  • 1 tsp Chinese five-spice
  • 2 garlic cloves, crushed
  • 8 skinless chicken thigh fillets
  • 2 carrots, julienned or ribboned with a peeler
  • 1 red chilli, deseeded and thinly sliced lengthways
  • 2 handfuls of baby leaves
  • 4 spring onions, thinly sliced
  • Bunch of coriander, leaves picked
  • A few mint sprigs, leaves picked

Method

  1. Mix the soy sauce, rice vinegar, lime juice, honey, five-spice and garlic together in a bowl, add the chicken and stir to combine.
  2. Put a large frying pan over a medium heat and add the chicken with all the marinade. Cook for about 12 minutes, or until the marinade has become sticky and coats the chicken. Turn
  3. regularly to ensure the chicken is cooked all the way through.
  4. While the chicken cooks, mix all the ingredients for the dressing together in a small bowl or by shaking in a jam jar with a tight fitting lid.
  5. Mix the carrot and chilli with the baby leaves, spring onions, coriander and mint and toss with the dressing. Slice the chicken and arrange it on top of the salad. Serve scattered with extra sesame seeds.

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Cooking for your loved ones

California lunch bowl

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SERVES 4

PREPARATION 15 MIN

COOKING 10 MIN

SKILL LEVEL EASY

INGREDIENTS

2 tsp ground turmeric 1 tsp vinegar

2 x 250g packets of ready- cooked mixed grains or grains and lentils

2 avocados, sliced

¼–½ red cabbage, finely shredded

Handful of wild rocket 4 large free-range eggs 2 tbsp dukkah

For the dressing:

3 tbsp white wine vinegar

Juice of ½ lime

1 garlic clove

3–4 tbsp extra-virgin olive oil

Small handful of fresh chives, snipped

Sea salt and black pepper

METHOD

Bring a saucepan with 5–7cm of water to the boil and add the turmeric and vinegar, then reduce to a very gentle simmer.

Meanwhile, heat up the grains according to the packet instructions and divide it between 4 bowls. Top with the avocado, red cabbage and rocket leaves.

Make the dressing: blend the white wine vinegar, lime juice, garlic and seasoning together in a bowl, then gradually whisk in the oil and stir in the chives. Drizzle all over the grains, avocado and cabbage.

Poach the eggs in the saucepan of simmering water for 2–3 minutes until set but still soft. Drain and place on top of the dressed bowl. Sprinkle with the dukkah and serve straight away.

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Cooking for your loved ones

Mexican Speedy Chili Pot Pie

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Difficulty Level : Easy
Serves: 8 people
Cooking Time: 55 mins

Ingredients

2 (15 ounce) cans turkey chili with beans, undrained
1 (8.5 ounce) package corn bread/muffin mix
⅓ cup milk
1 egg

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
3. Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes.
4. Sprinkle with Cheddar cheese and a dollop of sour cream.

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