Freshly ground black peppercorns and salt to taste
for coating
2 egg whites
1 cup breadcrumbs
Vegetable oil, for deep-frying
Saffron Mayonnaise:
for mint mayo
ginger, garlic, mint, coriander, green chilly (make a paste)
1 tbs hot water
½ cup home-made or good-quality store-bought mayonnaise
Method of making
Peel and de vein the prawns, keeping the tails intact. Reserve the shells and discard the heads.
For the mint mayonnaise, in a blender blend mint, coriander,garlic flakes, ginger root and green chilly water and make a paste out of it, mixed this paste with mayonnaise and stir until combined. Cover with plastic film and place it in the fridge until required.
Make 20 equal-sized balls (about 1tbs each) and place them onto a tray. Lightly season the prawns with salt and pepper. Grab 1 ball, flatten it on the palm of your hand and wrap each prawn leaving the tail uncovered. Place it back on the tray. Repeat with the remaining prawns.
Pour the breadcrumbs in a shallow bowl and the egg whites in another bowl. Line a baking tray with paper towel. Roll the croquettes in the egg whites then breadcrumbs. Half fill a deep-fryer or medium saucepan with vegetable oil and heat to 190°C or test the oil with a little piece of bread, if the bread turns gold in 30 seconds, the oil is ready for deep-frying. In batches, fry the croquettes for 3 minutes or until golden. Drain on prepared tray. Serve warm with mint mayonnaise and lime wedges.
Please Note
Its nectar,s delights for every occasion, Easy to make and so irresistible. Never thought to flavor mayonnaise in this way. Innovative you must try and have party with your friends..
You Can add the mint puree with little green chilly in mayo that would be mint mayo.
you can add wasabi in the mayo it would be wasabi mayo. enjoy all the different creations..
25 gram dried lotus seeds, soak in cold water for 30 minutes
25 gram dried lily bulbs, soak in cold water for 30 minutes
1 tangerine peel
1500 ml (6 cups) water
100 gram rock sugar (or to taste)
Method of making the red bean soup
Place 4 cups of water and red beans in a pot and bring to a boil. Let it boil for 5 minutes, then turn off heat, and cover the pot with a lid. Let the beans sit in the boiling water for 1 hour. Drain and refresh with cold water.
Return the red beans to the pot, add lotus seeds, lily bulbs, tangerine peel, and the 6 cups of water. Bring to a boil, then cover the pot, reduce heat and simmer for 45 minutes to 1 hour or until the bean has softened.
Sweeten the soup with rock sugar and cook until all the sugar has fully dissolved. Turn off heat and serve immediately, at room temperature, or chilled.
Please Note
You can served it chilled or hot as per your preferences, one of the healthiest options for dessert.
sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
80 gms sago pearls
50 gms Pomelo
Cut the mango into dices and use blender to blend the mango in to pulp
Method of making
1) Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside. 2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed. 3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge. 4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.
Please Note
Pomelo is the best source of vitamin c as its citrus content give the little sourness to this heavenly dessert which is very nutritious and healthy. use some of the dices and pomelo flakes for the garnish.
Peach Resin, 80 grams (rinse and soak in water, store overnight in the fridge)
Snow Lotus Seeds, 80 grams (rinse and soak in water, store for 5-6 hours in the fridge)
Rock Sugar, 1
Homemade Chinese Almond Milk, 400ml
Honey Dates, 4
Boiling Hot Water
Method for making
Wash overnight-soaked peach resin under running water and remove any debris or dirt.
Dissolve rock sugar into the Chinese almond milk.
With two double boilers, prepare each double boiler by adding Chinese almond milk, 2 honey dates, 1/2 portion of peach resin and 1/2 portion of snow lotus seeds.
Place a clean micro-fiber cloth into the inner pot. Fill it with 1 liter of boiling hot water.
Place both double boilers into inner pot filled with boiling hot water. Bring the inner pot to a boil over low heat.
When boiling, transfer the inner pot, Let it sit aside for 45 minutes.
Please Note
The longer you leave the dessert in the freeze more “custard-y” the texture will be.
Peach Resin and Snow Lotus Seeds are known to be rich in collagen and good for health.
This double boiled dessert is good for the skin and nourishing for the lungs. Above picture is just for your understanding, you can have it as per your preference. enjoy !!
Steam yam for at least 30min till soft. Roughly mash with fork or masher.
Place yam in food blender. Gradually add oil in while blending.
Heat up wok. Place yam into wok and stir in coconut cream.
Add salt and sugar. Stir till dissolved.
Serve warm with ginkgo nuts.
Instructions to follow while makingthe paste
Having a food blender will help to save a lot of effort on the mashing. Unfortunately, I don’t have one at home. The portion seen here was mashed with a fork first and later worked through a sieve to achieve the smoother texture.
To get an even smoother texture, either use more oil or add water to it. This would produce a slightly runny effect which is what we get in restaurants.
Don’t add too much coconut cream into the yam paste as the taste of coconut would overwhelm the original taste of the yam.
Please Note
Delicious dessert with health benefits, you must try it with you family and friends
1 batch homemade pasta dough 1 pound lump crab meat 1 cup (8 oz) ricotta cheese 1/2 cup mozzarella cheese, shredded 1/4 cup Parmesan cheese, shredded 3 scallions, chopped salt and pepper Italian parsley, chopped, for garnish
Making of the sauce
4 tablespoons butter 1/2 cup chicken stock 1 cup heavy cream pinch of saffron (5 or 6 threads) 1 Tbsp flour 1/4 cup Parmesan cheese, shredded 2 tsp tomato paste
Method of making the Ravioli
On floured surface or using a pasta roller, roll dough out to make a thin sheet (about 1/16″ thick). Gently press ravioli stamp or edge of a glass into the pasta dough to make outlines. Fill each ravioli with about 1 tablespoon of filling. Roll out another sheet of pasta, and place on top of the other sheet, pressing down around the filling. Cut the ravioli using a stamp or glass – pressing on edges to make sure they are sealed well. Place on jelly roll pan lined with wax or parchment paper.
For the sauce, melt butter in large saucepan. Add the flour, and whisk for a couple minutes to form a light roux. Slowly add in the chicken stock, and heavy cream – whisking constantly until thickened. Add the saffron, and reduce heat to low, stirring occasionally for 10 minutes. Add the Parmesan cheese, and tomato paste – stir to combine. Season to taste with salt and pepper.
Bring 4 quarts of salted water to a boil. When boiling, drop ravioli in and cook for about 4 minutes. Reserve 1/2 cup pasta water in the event the simmering sauce is too thick.
Drain pasta and gently toss with the sauce. Sprinkle with chopped parsley and serve.
Please Note
You Can give other shape as well if you want to do the twist with this variation, this is just an idea, you can do any other stuffing as well. enjoy this fabulous dish with you loved ones.
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
Please Note
You can add any cheese of your style as per your taste and preferences.
1 pound (500 g) strawberries washed, hulled and sliced
3 kiwi fruits peeled and sliced into half moons
2 mangoes peeled and diced
10 ounces (300 g) blueberries washed
1 cup green grapes halved
9 ounce (250 g) can pineapple chunks or pieces (or 1/2 of a fresh pineapple, peeled and diced)
3 tablespoons honey
1 tablespoon fresh squeezed lime juice
1 tablespoon pineapple juice (from the canned pineapple, if using)
Instructions to follow while making the salad
Place prepared washed and sliced or diced fruits in a large salad bowl.
Using a measuring jug, combine the honey, lime juice and pineapple juice. Pour the syrup through the fruit and mix well. Mix the juices accumulated at the bottom of the bowl once again before serving, if not serving immediately.
Please Note
Above mentioned pics is just for presentation you can add the fruits as per your liking and taste.
220 gms skinless white firm fish fillet (such as grouper, bass or halibut)
1 tablespoons extra virgin olive oil
1 tablespoon salted butter
1 cup red bell pepper chopped
2 cloves garlic minced
9 ounces fresh baby spinach, from two bags
2 ounces 1/3 less fat cream cheese, I like Philadelphia
¼ cup half & half cream
3 tablespoons grated Parmesan cheese
kosher salt
fresh black pepper
10 gms broccoli, asparagus, sundried tomatoes each for plating
Garnished with colored peppers
Method for making the fish
In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
Add cream cheese, half & half and Parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
Heat a separate skillet on medium high heat, add remaining oil and butter.
Season fish on both sides with salt and pepper and place on the hot pan.
Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Please Note
You can coat/drizzle the sauce on the fish or you can cooked the fish along with sauce, i cooked separately to make it more appealing.
