This is a good mango-season recipe if you want a super-easy dessert that is more interesting than ice cream and also not heavy or overly sweet. Credit for this recipe goes to Hetty McKinnon. 3 ripe mangoes (maybe 500g) 1 can (400ml) coconut milk half a cup (80ml) maple syrup or honey, to taste 1 […]
Coconut Mango Pots Read More »
I\’ve never made this but I\’ve tasted it and it comes close to Aunty Olga\’s legendary (Asian-style) sponge cake. The opening and closing specs for the oven door are intriguing. Baking times may vary according to each oven. The recipe suggests using an oven thermometer for best results. 60g full-cream milk 140g cream cheese 40g
Lightweight Sponge Cake Read More »
These are a great finger-food but they need some lead-in time. (My Other Half has more patience than me and is happy to make these on occasion.) Be prepared to get your hands dirty. A bowl of water on the side will help – to occasionally dunk your hands into while rolling. 1.5 cups arborio
Spinach Croquettes Read More »
I\’m not a great fan of risoles but they serve a purpose, like at a BBQ. I wasn\’t sure if I\’d keep this recipe because it\’s time-consuming and messy, like all risoles – but at least they aren\’t all meat, being padded out with buckwheat (good) and haloumi (not-so-good). Maybe leftover pearled couscous would work
Buckwheat Burger Patties Read More »
I didn\’t grow up in a household that makes cakes so my skills are non-existent. I\’m not terribly fussed about eating them either – unless they are one of two made by some PNG-Chinese aunts (an airy sponge cake and a mango cheesecake that borders on savoury but certainly isn\’t. You know which aunties you
I love this dish. Fukwa is also known as Bitter Melon, for good reason. Some varieties are more bitter than others. Once you acquire the taste, it\’s great. A touch of sugar goes well with it to counter the bitterness, which is in keeping with the yin-yang approach of Taoists. (This is a Chinese dish.)
This is another recipe I\’ve never cooked but keep because I always enjoy it when my mum cooks it (which isn\’t often anymore). Unfortunately I\’ve never come across lobuk in my regular shops but maybe one day I\’ll search it out. This recipe could probably be done in a pressure cooker in 2 stages. 1
Beef, Lobuk and Carrot Stew Read More »
I confess I have never cooked this. I actually don\’t want to cook it, because it smells so meaty just reading about it. BUT. Whenever my mum cooks it, I thoroughly enjoy it. Go figure. The recipe stays for now. Mum cooks it on the stovetop, which takes a long time. I\’ve suggested pressure cooker
Baked fish parcels white fish (like snapper) or salmon fillets shallots grated ginger coconut milk light soy sauce (tamari) optional sesame oil fresh lime juice alfoil or banana leaves to wrap the parcels Method: Preheat the oven and double layer the alfoil in case the inside layer breaks. Form little boats with the lid open.
This dish is much faster if you use an air fryer to cook the eggplant. Depending on the air fryer model, diced eggplant (tossed in olive oil and salt first) should take about 13 minutes at 180C. Ingredients: olive oil salt 3 medium or 2 very large eggplants diced into 2cm cubes if cooking in
