Mango Natilla By Trissa Lopez , Trissalicious My Mango Natilla starts with a layer of rum soaked sponge fingers and then a rich blanket of a mango infused custard and finally topped with a burnt sugar topping. The technique of infusing the custard with mango was inspired from a recent visit to Etch restaurant in Sydney.
Ingredients: For one serving A few pieces of mussels, shrimps and scallops – I had 2 shrimps, 4 mussels and some scallops A bit of lettuce, torn into pieces – I used iceberg Chopped cilantro – as much as you please Chopped green onions and shredded ginger Chili and holy basil paste 1 piece of [...]
Ingredients: 12 shrimps (frozen) Half a green pepper and half a red pepper, cut into one inch pieces A handful of mushrooms, sliced 2 shallots, sliced A clove of garlic, minced A knob of ginger, shredded A splash of soy sauce and oyster sauce and sesame oil Vegetable oil Salt and pepper to taste Method: [...]
Ingredients: ½ cup red kidney beans 1 onion, minced 1 leek, thinly sliced ¼ cup sunflower oil ½ clove garlic, crushed 2 Tbsp black Indian mustard seeds (optional) ½ tsp Marjoram ¼ tsp herbes de province ¼ tsp savory ¼ cup water Herb salt, to taste Pepper, to taste Cooking: Soak beans overnight, and discard [...]
Whilst instant noodles can be REALLY EASY to cook, you can actually make a slightly more elaborate dish out of it by adding some ingredients which blend nicely with the springy texture of the instant noodles. For this recipe, I use bean sprouts, carrots and capsicum to give it a bit of crunch and fibre [...]
One of the most interesting and challenging part of cooking is experimenting with flavors and spices, just like the blend of flavors in this Vietnamese-style recipe for Sweet and Sour Potatoes with Mangoes! It was an effort to replicate what we enjoyed at our local Tofu House restaurant. The blend of spices with soy sauce, [...]
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