Easy to make Mango Ice Cream

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Mango Ice Cream

1 Evaporated Milk
1 Condenced Milk
1 Condenced Milk Tin full Whipping Cream
15 Table Spoons of Mango Pulp ( You can get them at indian groceries)

Beat all the Ingredients with a electric mixer for about 10 minutes, pour in in a freezer container and freeze. Top it with roasted cashews and serve.

Recipe by Shiromi.

Sesame Chicken Salad

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This recipe makes 4 servings

Ingredients:
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
1 tablespoon (15ml) sesame seeds
3 whole chicken breasts
6 cups (1.5l) water
2 tablespoons (30ml) soy sauce
1/2 teaspoon (2ml) salt
1/2 teaspoon (2ml) fivespice powder
3 stalks celery
1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) vegetable oil
1/4 teaspoon (1ml) ground ginger
1/8 teaspoon (0.5ml) pepper

Preparation:
Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes, or until golden.

Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour

Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.

Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.

Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.

Boneless Pineapple Chicken

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Servings: 4 or 5
Ingredients:
3 cups boneless chicken, cut in chunks.

Deep Frying Batter:
2 cups all-purpose flour
1 3/4 cups cornstarch
2 tsp baking powder
pinch of salt
2 beaten egg yolks
cold water

Place the flour and cornstarch in a mixing bowl. Add salt and mix dry
ingredients well, then add cold water to form a thin batter. Add egg
yolks and fold in baking powder (do not stir). Let sit for five minutes
and fold again (do not stir) just before using.

Prepare deep frying oil at 350-375F. Dip chicken chunks in batter.
Deep fry 3 to 4 minutes until chicken is cooked. Remove and place on
lettuce leaves on platter. Pour hot pineapple sauce over chicken and
serve hot. Serves 4 or 5.

Pineapple Sauce:
2 cups water
1 can (16-20 oz) pineapple juice
1/2 cup white vinegar
1 tsp salt
2 beaten egg yolks
cornstarch
1/4 cup white sugar

Bring water to a boil, then add pineapple juice, vinegar, salt, sugar
and food colouring. Season to taste. Boil continuously, and slowly add
cornstarch (mixed with water to form thin paste) to thicken sauce.
(Reduce heat after corn starch is added to avoid burning. Serve hot.
Note: A can of pineapple tid-bits may be added to sauce.

Oyaki Donburi (Chicken/Egg Topping on Rice) easy!

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1 Tbsp butter
1 1/2 cups chicken, cut to bite size pieces
1 1/2 cups chicken stock
4 Tbsp shoyu (soy sauce)
2 Tbsp sugar
1/2 sliced round onion
4 eggs
1/2 tsp salt
5 dried mushrooms (shiitake), soaked and sliced
1/4 cup chopped green onions, bamboo shoots, slivered

[I also add some sliced kamoboko (the pink and white fish cake)]

Melt butter in fry pan, saute chicken. Add chicken stock, mushrooms,
bamboo shoots and round onions. Cook until chicken is done. Add shoyu,
sugar, salt and green onions. Beat eggs slightly. Pour over chicken
and cook over low heat until egg is coddled. Serve over rice. Sprinkle
crushed toasted nori on top.

Stir Fried Chinese Chicken with Cashews

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Servings: 6
Ingredients:

1 egg white
1 Tbsp soy sauce
1 Tbsp cornstarch
1 1/2 lb chicken breasts, skinned, boned & cut into 1" cubes
1/4 cup soy sauce
1 tsp cornstarch
1 Tbsp dry sherry
2 Tbsp cider vinegar
1 tsp sugar
1/4 cup peanut oil
2/3 cup unsalted cashews
1 inch square of ginger, peeled and quartered
2 scallions, peeled and sliced
8 oz canned water chestnuts, drained and sliced
1 med green bell pepper, sliced
white rice, cooked

Lightly beat the egg white in a small bowl. Add the first measures of
soy sauce and cornstarch. Mix well. Add the chicken. Toss thoroughly.
Let stand for 15 minutes.

Combine the second measure of soy sauce, the second measure of
cornstarch, the sherry, cider vinegar and sugar in a second small bowl.
Mix very well. Set the sauce aside.

Heat the oil in a large wok or skillet over medium heat. Add the
cashews. Stir fry for about 1 minute. Use a slotted spoon to remove
the cashews. Set aside.

Discard 1/3 of the oil. Add the ginger, sliced scallions and water
chestnuts to the wok. Stir fry for 1 minute. Add the chicken cubes,
green pepper and sauce. Cook, stirring constantly, until thickened.
Discard the ginger pieces. Return the cashews to the wok. Serve over
hot, cooked white rice.

Sweet and Sour Chicken

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Servings: 4
Ingredients:
1 cup all-purpose flour
1/2 cup cornstarch
2 tsp salt
1 tsp baking powder
1 cup water
2 tsp vegetable oil
1 lb chicken breast, cut into 1/2-inch pieces
1 lrg green pepper, cut into 1-inch pieces
3 cups hot cooked rice
1/2 tsp MSG (optional)
vegetable oil
Sweet and Sour sauce (see below)

Pour oil into a deep frying pan to a depth of 1 to 1.5 inches. Heat to
375F, or until a 1-inch bread cube browns in 1 minute (a deep fryer also
works well) While oil heats, prepare sweet-and-sour sauce.

In a small bowl, beat flour, cornstarch, salt, msg, baking powder,
water, and 2 tsp oil with an electric beater until smooth. Dip meat
into batter with tongs; fry in hot oil, turning once, until golden
brown. Drain and keep warm.

Stir green pepper and onion into sweet-and-sour sauce. Cover and simmer
until vegetables are crisp-tender, about 5 minutes. Serve meat and
sauce over rice.


Sweet and Sour Sauce
Ingredients:
1/2 cup packed brown sugar
4 Tbsp cornstarch
1 (16 oz) can pineapple tidbits, drained (reserve syrup)
1/2 cup vinegar
4 Tbsp catsup

In 2-quart saucepan, mix sugar and cornstarch. Add enough water to
reserved pineapple juice to measure 2 cups. Stir juice mixture,
vinegar, and catsup into cornstarch mixture. Cook, stirring constantly,
until mixture thickens and boils. Stir in pineapple. Keep warm over
very low heat.

CRISPY SKIN CHICKEN

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Ingredients:

1 chicken (2 1/2 lb)
1 Tbsp vinegar
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp sherry
1 tsp molasses
2 Tbsp all-purpose flour
1 tsp salt
peanut oil for deep frying

Instructions:

Put the chicken in a large saucepan and add boiling water to come
halfway up the sides of the chicken. Cover tightly and simmer until just
tender, about 45 minutes to 1 hour. Drain, rinse under cold water and
dry with kitchen paper.

Mix together the vinegar, soy sauce, honey, sherry and treacle
(molasses). Brush this all over the chicken and then hang the chicken in
an airy place to dry, for about 30 minutes. Brush over the remaining soy
sauce mixture and hang again for 20-30 minutes. Mix the flour and salt
together and rub well into the chicken skin. Fry in deep hot peanut oil
until golden and crisp. Drain well on absorbent kitchen paper.

Chop the chicken into 8 pieces and serve warm with the following dips:

Cinnamon Dip:

1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
1/4 tsp salt

Mix together, place in a small saucepan and heat until very hot,
stirring constantly.

Pepper and Salt Dip:

1 Tbsp salt
1/2 Tbsp freshly ground black pepper

Mix together, place in a small saucepan and heat, stirring constantly,
until the salt begins to brown.

Hoisin Sauce

Guests dip the pieces of chicken into the dips which are served
separately in small bowls.

Chicken Satay

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Yield: 8 servings

Satay Ingredients:
2 lb Beef; thinly sliced
3 T Curry powder
1/2 t Chilies, ground
2 Garlic clove; minced
2 Onion, large; minced
4 T Lemon juice
1 T Honey

Peanut Sauce:
1 c Peanut butter
1 c Coconut cream
1 T Lemon juice
4 T Soy sauce
1 T Worcester sauce
2 ds Tabasco
1/4 t Salt

Calories per serving: 448
Fat grams per serving: 20 Approx. Cook Time: 0:30

Slice the meat into thin strips, no more than 1/4" thick and about 1"
wide. Make strips paper-thin if possible. Mix curry powder, chilies,
garlic, onions, salt, lemon juice, and honey in a large bowl. Add the
meat strips and toss well to cover with the marinade.

Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make
sure that plenty of onion and garlic bits cling to the meat. Arrange
skewers of meat in a dish, cover with any remaining marinade, and
refrigerate while making the sauce.

Brown or grill the meat skewers and serve with the warmed peanut
butter sauce for dipping.