Stir Fried Seafood with Mangoes

Taken from Tumix
Serves 3-4 persons

Ingredients:

• 2 mangoes
• 50 gm pine nuts (roasted)
• 200 gm prawns (medium sized and peeled)
• 200 gm fish fillet (sliced)
• 2 dried chillies (diced)
• 1 red chilli (diced)

(A)

• 1 tbsp egg white
• A few dashes pepper
• 1/4 tsp salt
• 1 tsp cornflour

(B)

• 1 sachet Tumix ikan bilis
• 1 tsp light soy sauce
• 1 tsp lemon juice
• 1/2 tsp sugar
• A dash sesame oil
• 2 tbsp water

Method:
Cut mangoes into 2 and scoop the pulp out. Keep the mango cases. Cut the pulp into big cubes. Season prawns and fish fillet with (A) for a few mins. Coat with cornflour before frying. Deep fry in boiling oil. Set aside. In 1 tbsp oil, saute chilli and add in (B). Simmer. Stir in the prawns, fish, pine nuts and mango cubes. Mix well. Spoon mixture into mango cases. Serve.

Tri-colour Raspberry Tart by Anna Olson

Taken from Astroview February 2010. Makes one 8" tart.

Ingredients for the crust:

• 1 cup unsalted butter, room temperature
• 1/3 cup sugar
• 4 egg yolks
• 1 2/3 cups all purpose flour
• 1/3 cup cocoa powder
• 1 tsp salt

Ingredients for the filling:

• 6 oz bittersweet or semisweet chocolate, chopped
• 3/4 cup whipping cream
• 1 tsp vanilla extract
• 1 tbsp brandy
• 1 egg

Ingredients for the topping:

• 3 cups red, black and golden raspberries

 Method:

• For crust, cream butter and sugar together. Then, stir in egg yolks, adding one at a time
• Sift together flour, cocoa and salt and add to the butter mixture. Mix until dough just comes together
• Shape dough into a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling
• On a lightly floured surface, roll out dough to just over 1/4 inch thickness. Line an 8 inch removable bottom tart shell with dough, trim edges and chill for 20 mins
• Prick the base of the pastry with a fork and bake for 18-20 mins in a 350F oven. Allow to cool
• To prepare the filling, start by reducing oven temperature to 325F
• Placed chopped chocolate in a large bowl. Heat the cream and pour over the chocolate. Let it sit for a minute then stir slowly. Add in vanilla and brandy
• Whisk an egg in a small cup then stir into the chocolate mixture
• Pour this into shell and bake for 12 mins. Let cool for 15 mins, then chill for 2 hrs
• Top with fresh raspberries up to 3 hrs before serving

Strawberry White Chocolate Cookies by Chef Nirmala

Taken from Astroview October 2009

Ingredients:

• 200gm plain flour
• 1 tbsp corn flour
• 1 tbsp ground almond
• 125gm butter
• 50gm castor sugar
• 1/2 tsp strawberry paste

Method:

• Mix flour, corn flour and ground almond
• Mix butter and sugar, then add the mixed flour
• Add strawberry paste to dough
• Shape with a cutter and bake for 25mins at 180’C

For decoration:

• Melt 100gm white chocolate and drizzle over the cookies. Sprinkle with castor sugar

Pudding with Fruit Topping by Nora Zuanah Gomukutty

Taken from the Malaysian Women’s Weekly November 2004

Preparation: 2 1/2 hrs; serves 3 – 4

• 1 1/2 litres plain low fat yoghurt
• 1/2 cup caster sugar
• 2 – 3 tsps lemon juice
• 1/2 cup F&N Evaporated Milk
• 1 tbsp concentrated coffee liquid
• Sliced strawberries and kiwifruit to garnish

1. Pour yoghurt into a muslin-lined strainer. Allow to rest for at least 2 hrs, squeezing the cloth until most liquid has been drained from it

2. Pour drained yoghurt into a mixing bowl. Add caster sugar and using an electric blender, mix sugar and yoghurt until sugar is dissolved

3. Add lemon juice and mix again. Add F&N Evaporated Milk and continue mixing for 3 to 5 mins

4. Pour 3/4 of mixture into a glass bowl. Set aside. Add coffee to the remaining 1/4 mixture in the mixing bowl. Pour into mixture in glass bowl. Allow to set in the fridge for at least 3 hrs. To serve, top with sliced fruits

Crispy Honey Banana Rolls with Creamy Custard Cream by Deylaila Effendey

Taken from The Malaysian Women’s Weekly November 2004

Preparation: 30 mins; Cook: 25 mins; Serves 3 – 4

4 ripe bananas (use pisang kapok), cut into half lengthwise

2 jack fruits, sliced thinly

8 popiah skins

8 tbsps honey

Salt to taste

2 cups oil for deep-frying

2 tbsps raw sugar

1/2 cup F&N Evaporated Milk

1 tsp vanilla essence

1 tbsp custard powder, stirred into 1 cup water

1. Lay a halved banana, 3 slices of jack fruit on a popiah skin. Add a pinch of salt, drizzle 1 tbsp honey over. Fold in sides of popiah skin and roll up. Use the rest of the ingredients until you have eight rolls

2. Heat oil in pan over a medium fire. When hot, deep-fry rolls, in batches, till golden brown. Cool and set aside. Discard oil in pan

3. In a clean pan, add raw sugar and stir over a low fire until it melts. Stir F&N Evaporated Milk and vanilla essence into the custard mixture. Pour into the melted sugar in the pan and slowly bring to a boil

4. Pour hot custard cream mixture on banana and serve. Or serve custard cream mixture on the side

Caramel Bananas by Daniel Green

Taken from Star 2 26th April 2010, Don't Call Me Chef by Marty
Based on World Dining for Life by Daniel Green, The Model Cook

This recipe serves 4

4 ripe bananas
6 tbsp castor sugar
6 tbsp water
4 tbsp white sesame seeds
1 tbsp sesame oil
375 ml (1 1/2 cups) coconut milk

Method:
Peel and slice banana into 2.5 cm thick slices on the diagonal. Place bananas into a saucepan and add all remaining ingredients. Cook over high heat for 3 mins, then lower heat and cook for another 3 - 5 mins. Dish out and serve

Jeli Mangga (Mango Jelly)

Taken from Dumex mama ceria; Keluaran 2/2009

Serves: 5 cawan

8 gm Agar-agar

600 ml Jus mangga

4 sudu besar Susu tepung Dumex Dugro 1 Plus Madu Asli

1/2 biji Mangga (dipotong kiub)

Method:

Masak just mangga dan agar-agar sehingga larut. Larutkan 4 sudu susu tepung Dumex Dugro 1 Plus Madu Asli dengan 1/2 cawan air suam. Campurkan kedua-dua bahan ini dan tuangkan ke dalam acuan bersama kiub mangga segar. Biarkan sejuk selama 20 min dan dinginkan sebelum dihidang

Mommy’s Berry Slice

Taken from F&N Evaporated Milk

400 ml F&N Evaporated Milk

200 gm white cooking chocolate, roughly chopped

200 gm fresh strawberries, washed and hulled

50 gm icing sugar

300 gm whipped cream

Fresh sliced strawberries, to decorate

Method:

1. Prepare a 9” loaf tin by lining it with cling film

2. Melt white chocolate with F&N Evaporated Milk. Mash strawberries and icing sugar together and stir into chocolate mixture. Fold in whipped cream and pour into prepared moulds. Freeze and serve with fresh sliced strawberries

Cherries for Mommy

Taken from F&N Evaporated Milk

Pie crust:

300 gm plain flour, sifted

1 tbsp icing sugar

1 tsp salt

125 gm cold butter, cubed

90 ml cold water

Custard:

3 eggs

3 egg yolks

125 gm castor sugar

1/4 tsp salt

500 ml F&N Evaporated Milk

2 tins pitted dark cherries in syrup

4 tbsps corn flour, mixed with 8 tbsps water

Method:

1. To make the pie crust, put all dry ingredients and butter in a food processor and blitz until it resembles fine breadcrumbs. Add water and blitz until mixture comes together. Remove, shape dough into a ball, wrap in cling film and chill for at least 30 mins

2. Preheat oven to 200’C. Lightly grease two 8” pie tins. Divide dough into half and roll out to line the pie tins. Lightly prick the bottom with a fork and bake blind for 10 mins. Remove from oven and lower the temperature to 160’C

3. For the custard, whisk all ingredients together and pour evenly into both pie crusts. Bake for 25 mins. Remove and let cool

4. Drain cherries and arrange them on the pie. Heat up the syrup and thicken with the corn flour mixture. When cool, spoon over the cherry tart, chill and serve

Peach Boats

From Female Magazine

1 can peaches, drained
Basic pie pastry
125 gm butter
125 gm castor sugar
1 egg
250 gm ground almond

Method:
Cut the pastry and line boat-shaped pie tins. Slice peaches and leave aside.

To make the filling, cream butter and sugar till light and fluffy. Add egg and ground almond. Mix till smooth. Fill the pie shells with filling and refrigerate for about 30 mins.

Bake the pies in a moderately heated oven till brown. When cool, arrange sliced peaches attractively on top. Sprinkle with raisins if you wish.

Strawberry Loaf

From Female Magazine


1 pkt frozen puff pastry
2 punnets strawberries, hulled and halved
Strawberry sauce
Sliced almonds, toasted

Method:
Prepare puff pastry according to the instructions on the packet. Roll the pastry out and cut into an oblong. Brush the shell with a beaten egg. Bake the pastry till cooked. Cool.

With a sharp knife, carve an opening in the pastry. Fill with strawberries and bake in a hot oven for about 10 mins. Glaze with strawberry sauce and scatter with almonds.

Mango Pie

From Female Magazine

4 mangoes, peeled and stoned
6 tbsp warmed apricot glaze
1 baked and cooled basic pastry shell
Custard (optional)

Method:
If you're using custard, spoon them into the shell and spread evenly. Slice the mangoes and arrange attractively on the pastry. Spread with apricot glaze and bake in a hot oven for about 15 mins. Cool before serving. This is wonderful with lime sherbet.

Winter Melon Drink by me

As I still have quite a lot of winter melon, MIL taught me to make ‘leong sui’ (cooling drink) out of it. It’s simple and easy to make :-)

Add cut winter melons, some dried longans and rock sugar into a pot of water. Bring it to a boil under medium heat. Once boiling, lower the heat and let it simmer for about an hour or so. You can also refrigerate it and serve it chilled which is much, much nicer :p

Deluxe Fruit Cake by Silver Bird

375 gm "Silver Bird" Fruit Mix (cut into smaller pieces)
250 gm butter
250 gm soft brown sugar
6 eggs (use 4 whites only)
100 gm toasted cashew nuts (chopped)
2 tbsps honey
2 tbsps ginger (optional)
1/2 tsp cinnamon powder
1/2 tsp ginger juice
1/2 tsp clove powder
1/2 tsp grated nutmeg
350 gm plain flour (sifted twice)
25 gm cornflour (sifted twice)
2 leveled tsps baking powder (sifted twice)

Method:
1. Pre-heat oven to warm 120'C (325'F)
2. Grease 8" or 20 cm round cake tin. Line with double greaseproof paper
3. Cream butter until white. Add in soft brown sugar, a little at a time until the mixture is fluffy. Add eggs, one at a time, beating well after each addition
4. Add in sifted flour to creamed butter mixture. Stir in honey. Add "Silver Bird" Fruit Mix and the spices followed by chopped toasted cashew nuts. Mix well until ingredients are well blended
5. Pour into prepared tin and bake in oven for 1 1/2 to 2 hrs

Apples with Honey Dates Drink by me

A simple cooling water (leong sui)… apples with honey dates (mat chou) drink...

Peel, core and cut apples into chunks. Put it in a pot of water. Add honey dates and bring it to a boil. Lower the fire and let it simmer for about an hour or so. Cool it and serve.

Spicy Papaya Soup from Tefal

Preparation: 20 mins
Cook: 10 mins
Serves 4

500 gm nearly-ripe papaya, seeded and cut into 2cm cubes
1.5 litre water
350 gm prawns, shelled
1 1/2 tsps salt
3 tbsps sugar
Coriander to garnish

Chilli paste (ground):
8 shallots
6 candlenuts or buah keras
3 red chillies
1 1/2 tsps shrimp paste or belacan
1 tsp white pepper

Method:
1. Place all ingredients, except prawns, sugar and salt, into Tefal Essencia Saucepan. Bring to a boil
2. Turn fire to low and simmer for 5 mins until papaya is tender
3. Add prawns, salt and sugar; continue to cook for 3 mins or until prawns turn pink. Serve hot with rice

Prawn & Mango Salsa by Amy Van

Preparation: 20 mins
Cook: 15 mins
Serves: 4

200 gm tiger prawns, peeled and deveined
2 tbsps Cajun seasoning
2 tbsps oil

Salsa:
1 green mango, peeled and diced
1 ripe avocado, peeled and diced
2 shallots, peeled and diced
1 red chilli, sliced thinly
2 tbsps lime juice
2 tbsps red wine vinegar
2 tbsps extra virgin olive oil
2 tbsps chopped fresh mint
Pinch of salt and sugar

Garlic Mash:
4 cloves garlic, chopped finely
2 large potatoes, peeled
1 cup fresh milk
2 tbsps butter
Salt and pepper to taste

Method:
1. Season prawns with Cajun seasoning for 15 mins
2. Heat oil in a pan over high fire. Pan-fry prawns for 1 to 2 mins on each side or till cooked. Set aside
3. Combine all the salsa ingredients together. Stir to mix well. Chill in fridge
4. To prepare garlic mash, fry garlic and set aside. Microwave potatoes on high, covered, for 7 to 10 mins. Remove and mix garlic with potatoes. Add milk and butter; and mash. Season to taste
5. Serve scoops of garlic-flavoured mashed potato topped with prawns and salsa on the side

Chef Tip:
If you're strapped for time, use ready-made mashed potato. Just add water or milk, stir to mix well. stand for a few mins and it's ready to eat!

Peach & Jam Pie

From The Malaysian Women's Weekly

Preparation: 15 mins
Cook: 20 mins
Serves: 4 - 6

2 medium (300 gm) peaches
6 sheets filo pastry
60 gm butter, melted
3 tbsps sugar
1 tbsp apricot jam, warmed, put through a sieve so it's very smooth

Method:
1. Cut peaches in half and remove the seeds, then slice the peaches thinly
2. Have a damp tea towel ready when working with filo pastry to prevent it from drying out
3. Lay 2 pastry sheets on a board, brush with some of the butter, place another 2 pastry sheets on top and continue brushing and layering with the remaining butter and pastry sheets
4. Fold the pastry in half to form a square. Cut out a 22 cm circle from the pastry and place it on a baking paper-lined oven tray
5. Arrange peach slices on the pastry and sprinkle with sugar
6. Bake in a moderately hot oven at 200'C for about 20 mins or until well browned. Then brush peaches with the apricot jam while it is still warm. Serve pie warm with ice cream or even whipped cream

Tip:
Nectarines, apricots, apples and pears are all good substitutes for the peaches. This pie is best made close to serving. Not suitable to freeze

Mandarin-mango Sip

From The Malaysian Women's Weekly

Preparation: 5 mins

1 ripe mango, diced
1 can mandarin in light syrup
1 can tonic water
1/4 cup orange juice

1. Combine diced mango, mandarin slices with syrup and orange juice in a jug. Add tonic water. Stir well. To serve, place ice cubes in tall glasses. Pour mixture in

Berry Puff Pastry by Caroline Marson & Lydia Brownlow

Preparation: 1 hr 15 mins
Bake: 25 mins
Serves: 8

2 x 375 gm blocks puff pastry, thawed
2 tbsps caster sugar
1/3 cup (50 gm) almonds or hazelnuts, toasted, coarsely chopped
3/4 cup (120 gm) icing sugar mixture
1 1/2 tbsps water
600 ml thickened cream
1/3 cup (55 gm) icing sugar mixture
2 1/2 tbsps fresh orange juice, strained
200 gm fresh raspberries or strawberries
Mixed fresh berries to decorate (optional)

Method:
1. Cut pastry blocks in half, lengthways; reserve one half for another use. Roll each piece on lightly floured surface to an 18 x 36 cm rectangle. Place each rectangle on an oven tray. Prick lightly with a fork and then refrigerate for at least 30 mins
2. Bake pastry sheets, one at a time, in a hot oven (220'C) for 10 mins or until browned lightly. Turn pastry sheets over, bake a further 3 mins. Sprinkle pastry sheets with caster sugar and nuts; then bake for a further 8 mins or until sugar melts. Transfer pastry sheets to wire racks to cool
3. Sift icing sugar into bowl, add water and stir until smooth. Using a sharp knife, trim pastry sheets to 15 x 30 cm. Drizzle pastry with icing; stand 15 mins or until set. Beat cream, extra icing sugar and juice for 5 - 8 mins until firm peaks form; fold or gently stir into berries
4. Place one pastry sheet on board, top with half the cream mixture; repeat layers, finishing with a pastry sheet. Press down lightly. Stand for at least 30 mins before slicing crossways into 8 pcs. Decorate with mixed berries, if desired

Tip:
Pastry sheets can be made a day ahead. Store in an airtight container in the fridge