Mango and coconut pudding

Mango and coconut pudding

Ingredients:

1 medium size (about 300g) ripe mango - peel the skin off, remove the seed and diced into cubes
1/2 cup dessicated coconut
1 1/2 cup cake flour
140g unsalted butter
1 cup white sugar
1 cup milk
3 eggs - lightly beaten

 

Preparation:

Melt butter and remove from heat.
Stir in the sugar till dissolved.
Let it cool down and stir in milk and eggs.
Fold in the flour bit by bit.
Add half of the batter into a greased baking pan.
Sprinkle 3/4 the amount of mango cubes and dessicated coconut on top.
Now, add the remaining batter on top.
Top up the balance mango cubes and coconut.
Using a spatula, spread the mixture evenly.
Bake at preheated oven (10 minutes) for about 30 mins or until the top layer becomes golden brown and the cake is done.
Cool down before cutting to be served. 

Calf foot with chickpeas

Calf foot with chickpeas

Ingredients:

1 calf?s foot
1 cup chick peas
1 green pepper
1 tomato
1 onion
10 cloves of garlic
salt and pepper

 

Preparation:

step 1
Rinse the chick peas.

step 2
Put the calf's foot in a large saucepan.

step 3
Add remaining ingredients

step 4
Cover and boil until done.

step 5
Be sure to start well in advance as the meat will take some hours before being done. 

Thai prawn toast

Thai prawn toast

Ingredients:

Prawns ? 1/4 kg cleaned and mashed into a paste
Garlic ? 1 clove chopped finely
White pepper ? 1/4 tsp
Soy sauce ? 1 tsp
Corn flour ? 1 tsp
Salt to taste
Bread slices ? 6 pieces
Oil ? 2 tbsp

 

Preparation:

step 1
Mix together all the ingredients, except the bread and oil, to make a paste.

step 2
Toast the bread slices and cut them into 2 halves.

step 3
Spread the prawn paste on one side of the toasted bread pieces.

step 4
Heat oil in a pan and when hot enough, drop the bread with the prawn-paste side faced down into the oil and cook until it turns light brown (takes less than 5 mins).

step 5
Use a slotted spoon to remove the fried bread pieces from the oil and drain off excess oil using tissue paper.

step 6
Serve hot with sweet chilly sauce.