Easy Mango Ice Cream

Not everyone has the courage and time to make those premium high quality ice cream that requires you to make a beat eggs and sugar, then slowly adding warm milk and then measuring your temperature carefully on the stove. There are actually easy to make ice cream recipes that will satisfy your cravings for dessert in this hot Bruneian weather. Here's an easy recipe that requires you to just add and mix. Foolproof, idiotproof, paluiproof. Ultra easy tu.

Mango Ice Cream

INGREDIENTS

• 2 (375ml) cans sweetened condensed milk
• 1.2 litre cream
• 300ml milk
  
• 2 tablespoons vanilla extract
• 1/2 teaspoon salt
• 500g or 3 cups chopped fresh mangoes
  

DIRECTIONS

1) If you got an ice cream maker, just combine the liquids together first then chill them in the fridge for a few hours. After that pour your chilled liquid mixture into the ice cream maker and slowly add the chopped mangoes in.

2) If you don't have an ice cream maker, no sweat, first mix all the ingredients(except chopped mangoes) and pour them into a container. Freeze for 3 hrs in the freezer, take out and mash them. Freeze for another 3 hours and then take out and mash them again.

3) After 3 hrs again, take the mixture out and this time, add in the chopped mangoes. Don't overstir at this stage. Freeze overnight. Before serving your guests, take out your ice cream 5-10 minutes in advance. Simple home made mango ice cream.

Note: Sometimes mangoes in Brunei can be really sweet, if you don't have a sweet tooth, put in only one can of sweetened condense milk and replace it with 200ml of cream.

Note: This is not your Dryers, Swensons or Haagan Daaz quality ice cream but it will beat commercially made ice cream from the supermarket since this is home made. Have fun :)

How to make Gnocchi: Step by Step Guide

Gnocchi is a small dumpling. In fact, the word gnocchi in Italian means "lump". Gnocchi is most often made with potatoes, though it can also be made from flour, semolina, cheese or even polenta. Gnocchi is served much in the same manner as pasta, with sauce or some butter and herbs or parmesan cheese.

Gnocchi recipes date back to the twelfth century and are most common in the Northern regions of Italy. Believe it or not, gnocchi is very popular in Brazil, where people enjoy Italian food in general. While it's not as popular as pasta is in the United States, Americans enjoy gnocchi as well. In fact, most fine Italian restaurants have at least one gnocchi dish on the menu.

For this version of gnocchi, I use 2 pounds of russet potatoes, 2 cups of flour, 1/4 teaspoon of salt, and 1 large egg.

Preheat oven to 350 degrees. Bake potatoes until easily pierced with a fork (about 45 minutes). You can also boil the potatoes, but baking creates a drier dough and a lighter, fluffier gnocchi. Let the potatoes cool slightly, then peel.

Pass the potatoes through a ricer or grate them into a large bowl.

KL TRIP: The Hong Kong Restaurant

When I met Suyi and told her I love to cook. She told me her dad's a chef as well and she wants me to try her dad's cooking. Her dad owns a restaurant at Pudu Plaza food court.

Hainanese Chicken Rice Balls!

The attack of the chicken rice balls from Malacca!


Amy Beh! I salute you! I reckon it will be a big shame to let you all see the rice balls and not post a recipe - so I searched and found it! Cheers Amy Beh! Here's the recipe taken from Cyberkuali. It includes even the recipe for sauces!

Ingredients

1 chicken about 1kg 5 cloves of garlic, crushed 2cm fresh ginger, crushed 1 stalk spring onion 1 tsp salt For the rice: 2 cups long grain rice, washed and drained 2 tbsp oil 1 clove garlic, crushed 1/2 tsp salt 2 pandan leaves, knotted 2 1/2 cups reserved chicken stock Garlic chilli sauce: 5 red chillies, pounded 3 cilipadi (optional), pounded 15g fresh young ginger, pounded 3 cloves garlic, pounded 1/4 tsp salt 2 tbsp chicken stock Juice of 2 limes (limau kasturi) Ginger sauce: 40g fresh young ginger, pounded 3 cloves garlic, pounded 1/8 tsp salt 2 tbsp chicken stock Juice of 2 limes (limau kasturi) Garnishing: Cucumber slices 1 stalk spring onion cut into 2cm lengths 1 stalk Chinese coriander cut into 2cm lengths Method To prepare the chicken: Rub chicken inside out with salt, then stuff with ginger, garlic and spring onion. Boil water in a deep saucepot and put in the chicken. (the water must cover the whole chicken.) Lower the heat and simmer the chicken for 10 minutes. Turn off the heat and soak chicken for 30 minutes in the stock. Remove chicken and set aside to cool. Reserve the stock for the rice. To prepare the rice: Heat oil and saute garlic until aromatic. Stir in rice and fry for about three to four minutes. Place rice in an electric rice cooker. Add stock, salt and pandan leaves. When rice is cooked and fluffy, scoop out with a ladle and roll into balls (while rice is still hot). Set aside. To make the garlic chilli sauce: Mix the pounded ingredients with salt, chicken stock and lime juice. Serve in small saucers. To make the ginger sauce: Mix the ingredients together and serve with the rice and chicken. To serve the chicken: Rub a little sesame oil and light soy sauce over chicken. Cut into serving pieces and serve with cucumber slices and garnishing of spring onion and chinese coriander.

Malacca Trip: Hock Kee Chicken Rice

My dear readers, I must tell you, this is the first time I have experienced this sort of thing when going to a restaurant and that is you have to queue up to get to a place. In Malacca, there's three places where you have to queue for at least 15 - 30 minutes just to get a seat. One of them is Hock Kee Chicken Rice shop. It's so famous, even Astro did a show on them.

Deep Fried Ladies Fingers (OKRA)

INGREDIENTS

• 10 pods ladies fingers(okra), sliced in 1/4 inch pieces
• 1 egg, beaten
• 1 cup breadcrumbs or cornmeal (preferably use 3/4 cup cornmeal and 1/4 cup flour)
  
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup vegetable oil

DIRECTIONS

1. In a small bowl, soak ladies fingers in egg for 5 to 10 minutes. In a medium bowl, combine breadcrumbs, salt, and pepper.