ZESPRI GOLD Kiwifruit gelato

Ingredients
1 ZESPRI GOLD Kiwifruit, peeled and sliced
1/4 - 1/2 cup sugar, to taste
1 teaspoon vanilla essence (extract)
3/4 cup milk

Method
Place the ZESPRI GOLD Kiwifruit and sugar into a food processor and blend, until smooth.
Add the essence and the milk and continue pulsing until well mixed.
Freeze in an electric ice-cream maker according to the manufacturer's instructions. Alternatively, freeze in a bowl until almost solid. Beat well with an electric beater then freeze until solid.

Store in a covered container in the deep freeze.

Serves 4-6.

This recipe was provided by Zespri International.

Probably the best chocolaterie in France

Bernachon in Lyon, France, is culinary icon in the world of pastry arts and chocolate making. It is also a third-generation family business, first started by Maurice Bernachon.

Bernachon imports, roasts and process its own cocoa beans for chocolate making. It sources for the best beans from around the world, choosing a variety of beans with unique characteristics which allow the chocolate master to design his masterpieces with unlimited creativity and maximum flexibility. Traditional recipes and methods of processing are aided by modern technology.

The processed beans go through the two most important steps of chocolate making - conching and tempering. Conching is a traditional process used to convert chocolate from its initial raw form (which is doughy or powdery) into smooth couvertures with cocoa butter. It requires patience and skill to understand the different amounts of time required for conching each different batch of raw chocolate - it can be anywhere from a few hours to a week, depending on the desired quality of the finished product. It takes experience to bring out the best of the cocoa beans - under-conching will result in a coarser, grainy chocolate while over-conching results in plain or gummy-textured chocolate.


After the conching process, the chocolate is ready to be tempered. Artisan chocolatiers like Bernachon will temper each piece of chocolate with their respective signature flavours and profiles. All their chocolates are handcrafted pieces and are produced daily for freshness. Unlike commercial chocolates which use emulsifiers and stabilizers, Bernachon chocolates should be consumed within a month even when stored in right conditions. The sales staff explained that this is to encourage their customers to appreciate the freshness and full flavour of the chocolates and their fillings.

The wide variety of chocolates on display was a feast for the eyes. From simple nuts and couverture bars to regular truffles and the more sophisticated ones speckled with gold leaves and exotic spice flavours like chili and lemon grass, each delicate piece is elegance incarnate. The chocolates are sold by batch weight in different box sizes, and the helpful staff offered us little sampling pieces when they saw that we were unable to make up our mind. We thought that it was really a nice gesture.


The other strength of this institution is the Patisserie arm of Bernachon. The cakes, both large and small, are beautifully decorated with carved chocolate pieces, fresh fruits and sugar work. It was also a visual feast. The neat rows of mini pastries arranged by flavour and type sent our sweet cravings to a high.

There were rows of fruit tarts, choux pastry favourites such as hazelnut eclairs and Paris Brests, flavoured mousse based slices, Madeleines, sumptuous-looking white and dark chocolate slices... the list can go on forever. Some of these pieces are crowned with visually stunning decorations.
Besides pastries, there was also a colourful selection of macaroons, some with interesting flavours like cola, pineapples, Oreo cookies etc. There were also fruit glaces and sugar-coated fruit gummies on display.



Beyond sweets, Bernachon also offers savoury items like quiches. The selection of croissants, chocolate bread (Pain au Chocolate) and raisin bread (Pain au Raisins) were also very tempting.
While I had been happily snapping pictures of all these lovely items, my wife had assembled a box of flavoured chocolates as well as a bag of regular ones. We also picked a selection of mini French pastries which kept their freshness well, given the favourable winter weather which was like a big open air refrigerator at 2 deg C. Yet, it took us only two days to finish them all, with every bite a satisfying one.


Bernachon Patisserie et Chocolatier42, cours Franklin-Roosevelt-69006Lyon, FRANCE

Tel: (0033) 04 78 52 23 65

Avocado with ZESPRI GOLD kiwifruit salsa

Ingredients
* 1 tablespoon runny honey
* juice of 1 lime
* 2 fresh hot red chillies, halved, deseeded and very finely chopped
* 2 tablespoons shredded lemon or lime basil, or use mint
* 6 ZESPRI GOLD Kiwifruit, peeled and finely chopped
* 3 Avocados

Method
* Mix the honey, lime juice, chillies and chosen herb in a bowl and add the ZESPRI GOLD Kiwifruit.
* Marinate for 30 minutes before serving.
* Spoon into the centre of halved avocados or use as a dressing on an avocado and chicken salad.
* Serves 6.
This recipe was provided by Zespri International.

Swedish meatballs

THIS recipe makes about 35 meatballs, and is taken from Ikea's Real Swedish Food Book, available for sale at Ikea store's Food Market at $17.Buy the meatball cream sauce and lingonberry jam from Ikea's Food Market at $2per 40g and $5 per 400g respectively. You can buy frozen meatballs there at$17.50 per kg.

Ingredients
* 250g minced beef
* 250g minced pork
* 1 egg2 to 3 deci-litre cream and water (or milk and water)
* 21/2 Tbs onions, finely chopped
* 1/2 deci-litre unsweetened rusk flour
* 2 cold, boiled potatoes (about 60g each)
* 4 to 5 Tbs butter, margarine or oil
* Salt and pepper to taste

Method
1. Mash the potatoes and moisten the rusk flour with a little water in separate containers.
2. Heat the onions till golden with a few tablespoons of lightly browned butter.
3. Mix and knead all the ingredients into a smooth paste.
4. Shape the paste into balls roughly the size of 50-cent coins. Pan-fry the meatballs slowly in plenty of butter till they turn a nice brown colour.

Easy Allergy-friendly Dish - Pork Stew

Try this effortless recipe perfect for the entire family.

Ingredients

* 6 cups water

* 1¼ cups diced carrots (or other veg)

* 1 cup mixed veg (or other veg)

* 4 cups potatoes, peeled and chopped (about 5 to 6 medium potatoes)

* 2 cups pork, chopped into about 2.5cm cubes (about 600 to 700g)

* 1¼ to 1½ tsps salt

Methods

* Place the water, veg and meat in a small crockpot and stir.
* Cook on high for about 3½ to 4½ hours, or on low for about 7 to 8 hours.
* Add salt to taste before serving.

Chocolate Almond cookies

Ingredients A:
Butter : 250g
Icing sugar : 100g

Ingredients B:
Plain flour : 250g
Corn flour : 60g
Cocoa powder : 25g

Ingredients C:
Sliced almond : 125g

Method :
1) Mix well Ingredients A
2) Add in Ingredients B, mix well to form dough
3) Add in Ingredients C, mix well
4) Place dough on plastic sheet, roll into spiral or square shape
5) Leave in the fridge to form a hard dough
6) Slice into thin slice, place onto baking tray
7) Bake in a pre-heated oven at 180ºC for 20 – 25 min

Seared organic balsamic beef with spiced butternut squash

Ingredients
Serves: 2
Prep time: 45 mins

250g organic beef fillet
4 tbsp organic balsamic vinegar
2 tbsp organic olive oil
1 tbsp chopped fresh rosemary
1 tsp organic cane sugar

Spiced butternut squash
500g cubed organic butternut squash
1 tsp organic coriander seed
2 cloves of organic garlic
¼ organic red onion
1 tsp grapeseed oil
¼ cup filtered water
1 tsp organic cumin seed
Pinch of organic nutmeg
Pinch of organic cinnamon
Pinch of sea salt


Method
Rub all ingredients for seared balsamic beef onto beef fillet and marinate overnight in chiller.
Do not freeze. Heat pan or pan-grill till smoking hot and sear beef fillet for three minutes on each side, turning fillet over only once. Remove from pan and allow the beef to tenderise by leaving fillet covered in foil for five to seven minutes.

To prepare spiced butternut squash, add coriander seeds, cumin, garlic, red onion and grapeseed oil to pan on medium heat. Stir fry lightly for two minutes and add butternut squash. Continue to fry lightly for another two minutes. Add water, nutmeg, cinnamon and sea salt and simmer for two minutes.

Slice beef fillet and serve with fresh mesclun leaves on spiced butternut squash.

Red Wine Residue Chicken

Ingredients
Sesame oil/cooking oil (own judgment)
150g Young ginger (slice)
1 pc Whole Chicken (cut into pieces)
3 tbsp Red rice wine residue1 cup
Red rice wine/Glutinous rice wine

Method:
1) Using medium heat to heat up sesame oil, fry ginger slices till fragrant
2) Add in chicken pieces and continue to stir fry
3) Add in Red rice wine residue, stir through
4) Pour in ½cup of Red rice wine, stir through
5) Pour in 1 cup of water, bring to a boil
6) Cover with lid, simmer for 15mins till chicken is cooked
7) Add ½ tsp of salt, 1 tbsp of sugar and remaining ½ cup of Red rice wine, stir well. Serve.

Roast Chicken

Ingredients :
1.5 Kg chicken

Marinade :
1tsp salt
2tbsp light soya sauce
1tbsp Brandy
1tbsp lemon juice
1-2 tbsp honey
1tsp mixed herbs
1tsp ground black pepper

Method :
1. Chicken with marinade and season 1-2 hours.
2. Preheat oven to 200°C
3. Line a baking tray with a aluminium foil and arrange chicken onto the tray, Grill for 30min or until cooked. Serve

Tuna, Broccoli and Macaroni Bake

Ingredients :

150 g macaroni

1 small head broccoli (about 150 g), separated into florets

1 tin (200 g) tuna in water

Sauce:

40 g margarine

40 g plain flour

500 ml low fat milk

1 tsp salt

¼ tsp ground white or black pepper

Topping:

70 g Jacob’s Weetameal crackers, coarsely crushed

100 g low fat Cheddar cheese (coarsely grated)

2 Tbsp finely chopped parsley ½ cup red cherry tomatoes, halved

Method:

Bring 2 litres of water to boil in a roomy big pan and add 1 tsp salt.

Cook macaroni for 8 – 10 minutes or until just tender (not too soft).

Remove macaroni with a slotted ladle and leave to drain in a colander.

Cook the broccoli in the remaining water for 2 – 3 minutes. Drain and set aside.

Melt butter in a medium sized pan over low heat and stir in flour. When a paste is formed, pour in milk and cook over medium heat, stirring constantly with a wooden spoon or balloon whisk until mixture comes to the boil and is smooth and thick. Turn heat down to low and simmer for 5 minutes. Sauce should be smooth and the consistency of “condensed milk”. If it looks too thick, stir in a little hot water.

Season to taste with salt and pepper. Stir in the cooked macaroni, broccoli and flaked tuna and pour into a shallow, heatproof dish.

Combine the crushed Jacob’s Weetameal crackers, grated cheese and parsley together. Scatter this over the macaroni and top with the halved cherry tomatoes. Bake in a preheated oven (180 C) for 15 – 20 minutes or until cheese is melted and topping is golden brown. Serve hot.

This healthy twist to your regular macaroni and cheese has only 281 calories and 13g of fat per serving. Definitely a healthier alternative to a regular recipe which has 330 calories and nearly 15g fat per serving.

Ham & Cheese Fritters

Ingredients A:
Potatoes : ½ kg (remove skin, shred)
Onion : ½ pc (remove skin, shred)
Ham : 100g (cut into thin strip)
Cheddar Cheese : 50g (shred)

Ingredients B: (sift)
Plain Flour : 50g
Pepper : ¼ tsp
Salt : ¼ tsp

Ingredients C:
Egg : 1 pc

Method
1) Put Ingredients A into a big bowl, use chopsticks to mix well.
2) Add in Ingredients B , mix well
3) Add in Ingredients C, combine well
4) Heat frying pan with some oil , pour in 1 table spoon of battermixture, use medium low heat to fry till it’s cooked and golden brown

Seafood Patties

Ingredients :
300 g fish fillet * (without skin and bone), coarsely minced

150 g prawn (shelled), finely diced

100 g (5 packs) Jacob’s Hi-Cal crackers, finely crushed

¼ cup finely chopped onion

1 egg, beaten

½ tsp salt

¼ tsp ground pepper

1 stalk spring onion, finely sliced (2 Tbsp)

1 stalk coriander, finely sliced (2 Tbsp)

1 red chili, seeded and finely chopped

3 – 4 Tbsp oil (for frying patties)

* Use white fish such as lemon sole, snapper or dory.

Method:
Place minced fish and diced prawn in a mixing bowl. Add about 2/3 of the crushed Jacob’s Hi-Cal crackers (around 70 g), the onion, egg, seasonings, spring onion, coriander and chilli. Mix with a fork until well combined.

Place the remaining crushed Jacob’s Hi-Cal crackers in a small bowl. Form the seafood mixture into small balls the size of a large lime. Flatten 1 cm thick and roll in the crushed crackers. Shape all the patties this way, arranging them on a tray as you make them.

Heat oil in a non-stick frying pan over medium heat. Fry patties for 2 – 3 minutes per side or until golden brown.

If you prefer, serve with a simple green salad.

This delicious recipe that can be taken as a snack or a main meal has only 223 calories and 12.8g fat per serving. This reflects healthier in comparison to a regular seafood patty that would chalk up to 240 calories and 14.4g of fat per serving.

Black Vinegar with Lean Pork-Confinement Food

Black vinegar is thought to have blood purifying and arteries-cleansing properties, and is an exceptionally excellent ingredient for new mothers. This tasty black vinegar with lean pork recipe is sure to nourish new mothers and give them a renewed sense of energy in no time!Ingredients
1kg pork cubes (shoulder neck cut)
1½ tbsp sesame oil
300g old ginger, peeled and smashed
600ml water
600ml glutinous rice vinegar
1½ tsp salt
450g brown sugar

Method
1. Blanch the pork cubes in hot water.
2. Rinse pork in tap water and drain in a colander.
3. Heat sesame oil in a pot.
4. Add ginger and fry till fragrant.
5. Add water, glutinous rice vinegar, salt and brown sugar.
6. Cook meat till tender, about an hour.

Sponge Cake

Ingredients A:

85g sugar

100g Cake flour

5g double action baking powder

200g eggs

35g milk

¼ tsp. Vanilla oil

10g SP (sponge cake stabiliser)

Ingredients B:

40g melted butter

Method:
1. Place Ingredient A in a mixing bowl

2. Mixed all ingredients evenly at low speed

3. Beat at high speed for 5 mins, switch to low speed, beat for another 1 min

4. Add melted butter and mixed to well combined

5. Pour batter into 20 cm pre-lined baking tray

6. Bake at 180°C pre-heated oven for 35 mins

7. Remove, over turn to cool

Easy Chocolate Mousse

Base:

130 g Jacob’s Sunlife Chocolate biscuits, coarsely crushed30 g melted margarine

Mousse:
200 g dark chocolate
20 g margarine
60 ml plain low fat yoghurt
1 egg white
20 g sugar

Method:
Combine crushed Jacob’s Sunlife biscuits and melted butter in a small bowl and spoon into 6 small wine glasses or glass tumblers, pressing them in lightly.

Locate a small heatproof bowl that will fit over the top of a small saucepan (creating a “double boiler”). Place chocolate and butter in the small bowl and stir until chocolate is melted and smooth.

Remove bowl from heat and stir in yoghurt. Whisk egg white until soft peaks form and add sugar. Whisk for another 2 – 3 minutes until glossy.

Fold half the beaten egg white into the chocolate mixture but avoid over-stirring. Fold in the remaining egg white and spoon into the crumb lined glasses.

Chill for 1 – 2 hours before serving.

This Easy Chocolate Mousse recipe has only 272 calories and 16g of fat per serving. Using this recipe would allow you to indulge with a clear conscience as a regular chocolate mousse recipe has 340 calories and more than 30g of fat per serving.

Butter Cookies

Ingredients :
250g butter
100g castor sugar
1 pc egg yolk
Vanilla oil : ¼ tsp
350g plain flour
30g custard powder

Method :
1. Cream butter and castor sugar till light and fluffy
2. Add egg yolk and vanilla oil, mix well
3. Fold in the sifted flour (plain flour&custard powder)and mix into a soft dough
4. Form into ball, use a fork to make designs on top, sprinkle some sugar
5. Bake in a pre-heated oven at 180°C for about 20 mins till golden brown,Remove , leave to cool before storing.

Bacon Buddies

Have fun with your kids preparing this burger delight

Ingredients

700g top ground sirloin or any choice lean beef

200g bacon, minced

1 egg, lightly beaten4 tbsp breadcrumbs

3 tbsp grated Parmesan cheese

¼ tsp ground nutmeg

1 tbsp Dijon mustard (preferably with mustard seeds)

4 wholegrain burger buns or muffins, split and toasted

4 slices mozzarella

4 eggs, fried (optional)

Salt and pepper to taste

Iceberg or baby lettuce and sliced tomatoes to serve

Method

1. Combine beef, bacon, broth, beaten egg, breadcrumbs, Parmesan cheese, nutmeg, mustard, salt and pepper in a medium bowl to mix well. Divide mixture equally and shape into ¾-inch thick patties. Refrigerate for about an hour to set.

2. Grill patties over medium coal or toast on a heavy skillet, oiled with a little butter or olive oil (over medium heat) for about two minutes on each side.

3. Place in a pre-heated oven (150 deg C) to cook for about six minutes for medium rare or up to 10 minutes for well-done.

4. Complete process by grilling on open coal or a skillet for another two minutes, placing the cheese slices on top of the last flip.

5. Serve immediately, dressed with salad, relish, and your choice of mayonnaise or a light cream dressing.

Appetizer

Ingredients A:
Cucumber : 1pc (remove both end sides, leave it to soak for 1 hour, cut into pieces)
Carrot : 1pc (remove skin, slice)
Pineapple : 1pc (remove skin, slice)
Onion : 1pc (remove skin, slice)

Ingredients B:
Sugar : 150g
Hot water : 150g

Ingredients C:
White vinegar : 150g

Method:
1) Get ready Ingredients A, leave aside for later use
2) Dissolve sugar in hot water, let cool
3) Pour vinegar into water mixture, stir well
4) Add in Cucumber, carrot, pineapple, onion, stir well ,leave in fridge for 1 hour

Cheesy Chicken Nibbles

Ingredients
1 cup (120g) cooled roast lean chicken, cut into 0.5 cm cubes
1 Tbsp light mayonnaise
Large pinch ground black pepper
Large pinch salt
1 stalk spring onion, finely sliced
70 g light/low-fat cheddar or mozzarella cheese, coarsely grated
10 Jacob’s Hi-Fibre crackers

Method:
Combine chicken, mayonnaise, seasonings and spring onion in a small bowl.

Lay Jacob’s High-fibre crackers on a baking tray and spread a tablespoon of chicken mixture on each cracker.

Sprinkle cheese over the chicken mixture and grill for 2 minutes until a hot grill or until cheese melts. Serve immediately.

Nibble away as this recipe will give you only 135 calories and 5g of fat per serving, definitely a delicious guilt-free snack to curb those hunger pangs in between meals. Other similar chicken melt recipes using bread and regular dairy have on average 300 over calories and 18g fat per serving.

Chocolate Sponge Cake

Ingredients A:
90g sugar
85g cake flour
5g baking powder
180g egg
35g milk
½tsp Coffee oil
8g SP

Ingredients B: (mix well)
30g melt butter
10g cocoa powder

Method:
1) Place Ingredient A in a mixing bowl
2) Mixed all ingredients evenly at low speed
3) Beat at high speed for 5 mins, switch to low speed, beatfor another 1 min
4) Add Ingredients B and mixed to well combined
5) Pour batter into 20 cm pre-lined baking tray
6) Bake at 180°C pre-heated oven for 40 mins
7) Remove, over turn to cool

Shrimp Paste Chicken

Ingredients A:
1 kg mid-joint wings (washed, drained dry)

Ingredients B: (marinade)
2 tbsp fine shrimp sauce
1 tbsp sesame oil
½ tsp pepper
1 tbsp hua tiao wine
1 tbsp sugar
1 tbsp honey
1 tbsp corn flour

Ingredients C:
1 egg white

Ingredients D:
200g tapioca flour

Method
1. Mixed Ingredients A and Ingredients B evenly and marinate for 1-2 hours
2. Add egg white and mixed till well combine
3. Coat every wing evenly with tapioca flour
4. Fry till golden with medium heat

Cherry Tomato and Pineapple Salsa

Ingredients :
1 cup ripe pineapple, cut into small 0.5 cm cubes

1 ½ cups cherry tomatoes, cut into quarters

¼ cup finely chopped onion

1 green chilli, finely chopped

2 Tbsp coarsely chopped coriander leaves

1 Tbsp coarsely chopped mint leaves

2 Tbsp lime juice

2 Tbsp extra virgin olive oil

¼ tsp salt

¼ tsp black pepper

¼ tsp sugar

To serve: Jacob’s Weetameal and Jacob’s Hi-Cal crackers.

Method:
Combine all ingredients in a mixing bowl and set aside for 5 minutes for flavours to develop. Stir and place in a serving bowl surrounded by Jacob’s Weetameal and Jacob’s Hi-Cal crackers. Serve immediately.

This recipe has only 91 calories and 4g fat per serving. This makes the above Cherry Tomato and Pineapple Salsa healthier against other tomato and pineapple salsa recipes that have close to 100 calories and slightly over 4g of fat per serving.

Mango Pudding

Ingredients A: (mix and leave for 10 mins)
150g water
35g gelatine powder

Ingredients B:
200g mango flesh
800g milk

Ingredients C:
200g fresh cream
150g sugar

Ingredients D:
¼ tsp Mango flavour

Method :
1. liquidise mango flesh with milk till fine. Pour mangopuree into a pot, add fresh cream, sugar mix and bringto boil, remove from heat
2. mix in gelatine
3. add in mango flavour
4. place the pot into cold water and stir mixture till cool
5. pour into moulds, chill in the frige. serve cold

Ginger shortbread

Ingredients
150g unsalted butter, softened
150g plain flour
1 egg yolk
60g cornflour
75g icing sugar
1 tablespoon ground ginger
Pinch of salt

Method
Chill your mixing or processor or electric mixer bowl for about 15 minutes as you measure out the ingredients. Sift the plain flour and cornflour together.

Cream the butter with the icing sugar using your desired (and cooled!) apparatus, which in layman's parlance means beating until pale, creamy and a little more voluminous. Mix in the sifted, gingered flours and the egg yolk. Beat until you get a peculiar substance with the appearance of soft marzipan. It will feel paste-like, too. Never you mind, just shape on a well-floured surface into three logs about an inch thick. Wrap tightly in clingfilm and chill overnight.

Preheat the oven to 180 C. Slice the logs into lozenges scarcely a centimetre wide, arrange on a greased baking sheet and bake for 10 minutes. They will still be slightly soft and uncoloured. Convey to a wire rack, cool for 10 - 15 minutes before dredging - and I do mean dredging - in more icing sugar, sullied with ground cinnamon or not.

Makes 35 to 45.

Banana Crumble

Topping:

1 pack (170 g) Jacob’s Oatmeal biscuits

30 g softened margarine

Base:

30 g margarine

500 g (peeled weight) ripe bananas, cut into 1 cm diagonal slices

30 g soft brown sugar

Juice of 2 large oranges (100 ml)

1 Tbsp finely shredded orange zest

Yoghurt topping:

1 cup (250g) plain low fat yoghurt

2 Tbsp honey

Method:
Combine crushed Jacob’s Oatmeal biscuits and softened butter to make a crumbly mixture. Set aside.

Melt butter in a frying pan over medium heat and add the bananas.

Sprinkle in the sugar and working gently, turn the bananas around until they are lightly browned around the edges – about 3 minutes.

Add juice and cook bananas for another 2 – 3 minutes or until bananas are softened but not mushy. Stir in the orange zest and take pan off the heat.

Divide the banana mixture between 6 – 8 small bowls and top with crumb mixture.

Combine yoghurt and honey and place a generous dollop over each bowl. Serve immediately.

This delicious Banana Crumble makes for a guilt-free indulgence as it has only 257 calories per serving and 11g of fat while a similar recipe might give you over 300 calories and nearly 15g of fat per serving.

Light Fruit Cake

Ingredients A :
Butter : 250g
Brown sugar : 210g

Ingredients B :
Egg : 240g (4pcs)

Ingredients C :
Plain flour : 320g
Baking powder : 5g
Mixed spices : 5g

Ingredients D :
Milk :130g
Brandy : 1 tsp
Vanilla oil : ¼ tsp

Ingredients E :
Sultanas : 350g
Mixed peel : 100g

Method:
Pre-heat oven at 180°C

1. Beat butter & Brown sugar till light
2. Add eggs one at a time, beating well after each addition
3. Add in Ingredients C and mix well
4. Add Ingredients D and mix well
5. Add Ingredients E and mix well
6. Pour into a grassed 22cm/9"baking tin
7. Bake at 50-60min till cook
8. Remove and leave to cool

Kuih Bangkit

Ingredients A:

1kg tapioca flour

10pcs pandan leaves

Ingredients B:

5 egg yolks

400g fine sugar

Ingredients C: (mix well)

500g coconuts milk

½ tsp salt

Method:

1. In a dry wok stir-fry tapioca flour and pandan leaves with medium heat till light and dry, (very fluffy) sift and leave to cool

2. Beat egg yolks and sugar till sugar dissolves, add coconuts milk and mix well. Strain.

3. Mix a portion of cooled tapioca flour and coconuts milk till fluffy and form into a soft dough

4. Roll dough into 3 mm thick and cut into desired shapes using cookies cutter

5. Bake in a pre-heated oven at 170ºC till dry about 20 mins

Pineapple Rice

Ingredients for rice

2 cups : Rice

1/2 tsp : Salt

1/2 cup : Pineapple Juice

1/4 tsp : Tumeric powder

Amount of water is based on 2 cups of rice

4 leaves : Pandan leaves

Method

1) Rinse and drain the rice, pour into rice cooker

2) Add salt, pineapple juice, tumeric powder, stir well

3) Pour water into the rice till reach the indicator linepointed at 2 cups

4) Put in pandan leaves, press the start button.

Fluff the rice when it's cooked

Ingredients for fried rice

2 tbsp : Oil

20g : Butter

8 pieces : Shallots (remove skin, slice)

200g : Medium prawns(remove shell)

100g : Ham (cut into small piece)

150g : Pineapple (cut into small piece)

50g : Green pea

1-2 tbsp : Lemon juice

Some Pork Floss

Method

1) Heat up wok with butter and oil, fry shallotstill golden brown

2) Add prawns fry till it's cooked

3) Add ham, pineapple, green pea, stir fry

4) Pour in cooked rice, stir fry well

5) Add salt, sugar, pepper, lemon juice to taste.

Sprinkle some pork floss

* Buy 1 big pineapple, wash, cut into half

* Hollow out the pineapple, keep 150g flesh( for fried rice), extract the remaining into juice(for rice)