How to make MANGO PUDDING n ALMOND BEANCURD n SOYA BEAN DRINKS n SOYA BEANCURD n HONEYDEW SAGO n APPLE PIE?!
Answers:
MANGO PUDDING
1 cup white sugar
1 tablespoon lemon juice
2 cups pureed mango
1 (14 ounce) can sweetened condensed milk
2 tablespoons cornstarch
1 tablespoon rum (optional)
1 cup evaporated milk
6 eggs, beaten
1 pinch salt
Preheat oven to 350 degrees F (175 degrees C)!. Fill a large, shallow baking pan with about 1 1/2 inches water!.
In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice!. Cook and stir until caramelized!. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt!.
Set pan with the mango mixture into the pan with water!. Place in the preheated oven, and bake 45 minutes, or until firm!. Cool before turning out onto a platter!.
Honeydew sago dessert
1 bowl of cubed honey dew
1 tablespoon of sago
5 tablespoons of sugar
3 pieces pandan (screwpine) leaves tied to a knot
Evaporated milk
Water
Chill honey dew cubes in the fridge!.
To prepare sugar syrup, bring to boil 3 bowls of water in a pot!. Add pandan leaves and sugar!. Stir until sugar has completely melted!. Allow to cool to room temperature!. Then remove pandan leaves and chill sugar syrup in the fridge!.
To prepare sago, place sago in a strainer (like this)!. Bring water to boil in a pot!. Get ready another big bowl with cold / iced water!. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork!. Once sago has turned semi-translucent, bring strainer over the bowl of cold water and stir the sago through the cold water so as to prevent clumping!. Bring back sago into the boiling water and boil for another 2 to 3 minutes!. By now, at least 50 to 70% of sago should be translucent!. Some prefer fully translucent sago which requires longer boiling time!. Some prefer semi-translucent sago!. I shall leave it up to you on this!. Remove sago from boiling water and place in cold water (with the sago still inside the strainer) until you need to serve them!.
To serve, combine about equal amount of honey dew cubes and sago in a bowl!. Add sugar syrup and evaporated milk to your liking!. You should have 2 to 3 servings using this recipe, unless you decide to place them in one big bowl and have it all yourself
APPLE PIE
5 large Granny Smith apples - peeled, cored and sliced
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons lemon juice
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup butter
1 recipe pastry for a 9 inch single crust pie
Preheat oven to 425 degrees F (220 degrees C)!.
Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon!. Pour over apples in crust!. Sprinkle lemon juice on top!.
Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture!.
Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times!. Place on a baking sheet!.
Bake in preheated oven for 1 hour!. Remove from oven, split parchment open and cool pie on wire rack!. DO NOT open parchment covering while baking! Serve warm, or at room temperature!.
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1 cup white sugar
1 tablespoon lemon juice
2 cups pureed mango
1 (14 ounce) can sweetened condensed milk
2 tablespoons cornstarch
1 tablespoon rum (optional)
1 cup evaporated milk
6 eggs, beaten
1 pinch salt
Preheat oven to 350 degrees F (175 degrees C)!. Fill a large, shallow baking pan with about 1 1/2 inches water!.
In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice!. Cook and stir until caramelized!. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt!.
Set pan with the mango mixture into the pan with water!. Place in the preheated oven, and bake 45 minutes, or until firm!. Cool before turning out onto a platter!.
Honeydew sago dessert
1 bowl of cubed honey dew
1 tablespoon of sago
5 tablespoons of sugar
3 pieces pandan (screwpine) leaves tied to a knot
Evaporated milk
Water
Chill honey dew cubes in the fridge!.
To prepare sugar syrup, bring to boil 3 bowls of water in a pot!. Add pandan leaves and sugar!. Stir until sugar has completely melted!. Allow to cool to room temperature!. Then remove pandan leaves and chill sugar syrup in the fridge!.
To prepare sago, place sago in a strainer (like this)!. Bring water to boil in a pot!. Get ready another big bowl with cold / iced water!. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork!. Once sago has turned semi-translucent, bring strainer over the bowl of cold water and stir the sago through the cold water so as to prevent clumping!. Bring back sago into the boiling water and boil for another 2 to 3 minutes!. By now, at least 50 to 70% of sago should be translucent!. Some prefer fully translucent sago which requires longer boiling time!. Some prefer semi-translucent sago!. I shall leave it up to you on this!. Remove sago from boiling water and place in cold water (with the sago still inside the strainer) until you need to serve them!.
To serve, combine about equal amount of honey dew cubes and sago in a bowl!. Add sugar syrup and evaporated milk to your liking!. You should have 2 to 3 servings using this recipe, unless you decide to place them in one big bowl and have it all yourself
APPLE PIE
5 large Granny Smith apples - peeled, cored and sliced
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons lemon juice
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup butter
1 recipe pastry for a 9 inch single crust pie
Preheat oven to 425 degrees F (220 degrees C)!.
Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon!. Pour over apples in crust!. Sprinkle lemon juice on top!.
Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture!.
Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times!. Place on a baking sheet!.
Bake in preheated oven for 1 hour!. Remove from oven, split parchment open and cool pie on wire rack!. DO NOT open parchment covering while baking! Serve warm, or at room temperature!.
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