CORN BREAD PUDDING

INGREDIENTS

1 tin corn
600 ml coconut milk
600 ml evaporated milk
1/2 loaf of white bread
4 eggs
90 grams fine sugar
90 grams margarine or butter
1 teaspoon vanila essence
a pinch of salt


Remove the sides of the bread and cut the white bread into pieces.

Beat eggs and add sugar and margarine.

Add coconut milk, evaporated milk,vanila essence and salt

Add bread and let it soak for 15 minutes.

Add corn and mix well.

Grease baking tin.

Pour batter into baking tin and bake on medium heat.

Let it cool.

Slice into pieces and serve with hot tea and coffee

BANANA CAKE

INGREDIENTS

3 bananas (mashed)
250gm wheat flour
180gm sugar
180gm marjerine or butter
4 cups of milk
3 eggs (beaten evenly)
1-2 drops of banana essence
1 teaspoon baking powder
1 teaspoon bicarbonate soda
a pinch of salt

Baking Method

Seeve flour, baking powder,bicarbonate soda and salt in a dry mixing bowl.

Beat butter and sugar until it turns white and fluffy.

Add egg little by little and beat gently

Add banana essence and mashed banana.

Add flour and mix until it becomes a smooth batter.

Add batter into a baking can and bake at 180 degrees

Remove once it turns to a golden yellow colour.

Slice into piceces and serve with hot tea.

STUFFED TOFU / (BEANCURD) WITH PEANUT SAUCE

INGREDIENTS



6 hard tofu (beancurd)

1 handfull beansprouts - remove tail and blanch

1/2 cucumber-shred thinly

salt to taste

cooking oil for frying





INGREDIENTS FOR PEANUT SAUCE



3 fresh red chilies

3 fresh green chilies

2 pips garlic

1 1/2 tablespoon thick soy-sauce

1 1/2 tablespoon vinegar

3/4 warm water

1 cup peanut- roasted and crushed

salt to taste.

Blend red chilies, green chilies and garlic smoothly. (Blended mixture)



Heat oil in a pan and fry all 6 tofu. Cut into two forming 2 triangles. Slit the middle of the triangle tofu.



Mix the shredded cucumber and blanched beansprouts.Add a little salt and mix well.



Stuff the cucumber and beansprouts into the slit triangle tofu.



Add all peanut sauce ingredients with the blended mixture to form a sauce.



Arrange all stuffed tofu in a plate and serve with the peanut sauce.



Exexllent to be sreved for parties or small gatherings

POTATO OMELET

POTATO OMELET


INGREDIENTS


6 large eggs
3 fresh potatoes - peeled and shredded
2 large red onions -sliced
1/2 teaspoon (vet-sin or Ajinomoto)
a little pepper
4 tablespoon cooking oil
1/2 teaspoon salt.


Heat oil in a pan saute onions until golden brown

Add shredded potatoes, salt, pepper.

Stir for about 1-2 minutes and remove in a plate,

Beat eggs evenly add the stir fried onions and potatoes and mix evenly.

Heat one tablespoon oil in a pan .

Pour 1/3 of the beaten egg mixture slowly on the pan.

When cooked fold into two and place on a dry clean plate.

Do the same for the balance mixture.

Serve hot with chili sauce.

Great Dish. Try it as it easy, fast and extremely tasty.

Tofu’s primary health benefits stem from its soybean base. Soybeans are very rich in protein, minerals and plant components called isoflavones, which act as a form of estrogen hormones in the body. This combination of nutrients, coupled with tofu’s low sodium and fat content, delivers some significant health benefits for those who consume tofu regularly.

THAI FRIED RICE

Fried Rice is everyone's favorite; it is the best way to use up leftover steamed rice. This recipe calls for Thai Jasmine rice but any steamed rice can be used to make the Thai Fried Rice. The Thai basil herb distinguishes this recipe from other ethnic fried rice recipes.

How to cook Thai Jasmine Rice:

Take 1 cup of Thai jasmine rice and place in a medium pot. Rinse the rice with cold water and drain water at least three times to remove any debris. Add water to the sauce pan until the water levels 1 centimeter above the rice or 1 1/2 cups of water. Place a lid on the pot. Set the stove element to medium heat and place the pot on the element. After 20 minutes, turn the element off and let the rice rest for 10 more minutes.

Recipe for Thai Fried Rice:

2 cups Thai jasmine rice cooked

1 egg

2 tablespoons oil

3 cloves garlic chopped

½ cup of frozen peas and carrots thawed

2 tablespoons oyster sauce

3 tablespoons soy sauce1 sprig of Thai basil chopped

1 spring for green onion chopped

Instructions on making fried egg strips: In a small bowl, crack an egg and 1 tablespoon of soy sauce mix using a fork. Set the stove element to high heat and place a wok on top. Add 1 tablespoon each of oil and garlic into the wok. Add the egg and swirl the egg around the wok. Fold the fried egg in half and lip the egg again to cook the other side. Place the fried egg on to a cutting board. Once the fried egg is cooled, slice the egg finely and thinly to create long strips.

Instructions on making Thai Jasmine Fried Rice:

Set the stove element to high heat and place a wok on top.

Add 1 tablespoon each of oil and garlic into the wok.

Add the thawed vegetables and mix for 1 minute.

Add the cooked jasmine rice.

Add 2 tablespoons each of oyster sauce and soy sauce.

Mix to incorporate all ingredients and break any rice clumps.

Once the rice is broken, add chopped Thai basil and green onions.

Place the fried jasmine rice into a serving bowl and top with the fried egg strips.

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