Baked Sweet Potato Fries with Cinnamon and Paprika

Serve with hamburgers, hot dogs or patty melts.

1 sweet potato per person, peeled and sliced into 1/2" strips
olive oil
salt
paprika
cinnamon

Preheat the oven to 425 F.

Peel and slice the sweet potatoes into strips. The easiest way to slice them after they're peeled is to put the potato length-wise in front of you and slice off a 1/2" strip. Set it aside, then slice the rest of the potato into 1/2" slices. Remove the last one, which will be much smaller than the rest, and stack up all the others, then slice again to create to 1/2" strips. Slice the end pieces separately.

NOTE: If you buy the sweet potatoes already sliced like I've seen at Costco and I'm sure are available elsewhere, I think this flavoring would work great, but really slicing your own is much cheaper!

Put the sweet potato strips into a bowl and pour enough olive oil in and toss to coat each piece. You don't want too much or they get mushy, trust me. Sprinkle with salt, paprika and cinnamon and toss periodically while you're sprinkling so everything is fairly evenly coated.

Turn onto a jelly roll pan, a pan with just a small lip. Bake for 30-40 minutes, turning once or twice.

From cheapcooking.com

Varieties of Dressing

Homemade Russian Dressing

1/2 cup mayonnaise
1/4 cup ketchup
1 Tbs red wine vinegar (or lemon juice)
1 dash of dry mustard powder
1 Tbs minced fresh onion
salt and pepper to taste

Mix it all together. Goes great on Reuben sandwiches!

Green Goddess Dressing without the Anchovies

1/4 cup dried parsley
1/3 cup mayonnaise
1/3 cup sour cream
the green tops of 4 green onions, about 4" is what I used
2 Tbs wine vinegar
1/4 tsp dried tarragon
1/2 tsp dried basil
1/4 tsp sugar

Blend until smooth and chill until serving time.

Asian Insipired Salad Dressings

Very Simple Asian Influenced Dressing

The sesame oil and rice vinegar give this an Asian influence.

3 Tbs rice vinegar
1 tsp brown sugar
1 Tbs sesame oil
salt and fresh ground pepper to taste

This obviously makes just a small amount! If you want more to store in the refrigerator, follow the 3:1 ratio of rice vinegar and sesame oil, then add brown sugar to taste along with salt and pepper.
Mix together and toss with the salad greens and ingredients of your choice. A little chopped cilantro makes a great addition to a salad.

A Dressing with a Bit More Kick

1 Tbs sesame oil
2 Tbs rice vinegar
1 chili paste
1 Tbs brown sugar
1 Tbs olive oil

Mixed all together and serve.

From cheapcooking.com

Homemade Ranch Salad Dressing

Use a bit more garlic and added a bit more sour cream to make it thicker.

1 cup buttermilk
1/2 cup sour cream
1/4 cup light mayonnaise
juice and zest of 1/2 a lemon
1 tsp honey
2-3 cloves garlic , minced (I like a lot of garlic)
2 T grated onion
1 pinch dill
1 pinch oregano
1/4 tsp paprika
1/2 tsp Kosher salt (less if non Kosher)
1/2 tsp ground pepper
a shake of Tabasco sauce

This comes out a bit runnier than store-bought Ranch style dressings but the flavor is fantastic.

From cheapcooking.com

Thai-influenced Salad Dressing

If you want a Thai twist, add some fish sauce too:

1 Tbs fish sauce
1 Tbs lemon juice
1 clove garlic, minced
2 tsp sugar
1 Tbs water
3/4 tsp rice wine vinegar
pinch of red pepper flakes

Mixed all together.

From cheapcooking.com

Easy Homemade Vinaigrette and Variations

Mix up your own vinaigrette in a small jar. If you're at the end of a jar of Dijon mustard, use that jar!

6 Tbs olive oil
2 Tbs vinegar
1 clove garlic, minced
a pinch of salt
a bit of fresh ground pepper
1 tsp of Dijon

You can also use lemon juice instead of the vinegar.

From cheapcooking.com

Apple Jelly Recipe

Quarter a bunch of apples and remove the stems and blossoms.

Cover them with water and cook them over medium low heat until they are soft and mushy.

Pour this into a sieve or a cheesecloth covered strainer and set over a deep bowl.

The next morning, measure the juice. For each cup of apple juice you have, add one cup of sugar, then boil until it "tests for jelly."

Therein lies the rub, that phrase "tests for jelly." It should take about 15 minutes.

To test, put a spoonful of hot jelly onto a very cold plate (from the frig or freezer).

Put the plate back into the refrigerator for a few minutes to cool it off. What you want is for a skin to form over the top. If it's too runny when you take the plate back off, just keep cooking a few minutes.

Once you see a skin begin to form, cook another minute or two, then remove from the heat.

From cheapcooking.com

Garlic French Yogurt Dressing

1 cup unflavored yogurt
2 Tbs olive oil
2 Tbs lemon juice
1 garlic clove, pressed or minced

Mix it all up and chill. Use on tossed green salads, with cooked Swiss chard (cooked then tossed with the dressing, chilled and then served), and beets.

From cheapcooking.com

Baked Apples

Ingredients :-

6 apples
raisins
1 cup water
1 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg

Core the apples and peel the very top.

Fill the hole with raisins.
In a small saucepan, heat the water, brown sugar, cinnamon, and nutmeg until boiling. Pour the sauce over the apples. Bake at 350 for one hour, basting now and then. If you'd like, serve with a bit of cream.

From cheapcooking.com

Egg Foo Yung Recipe

There is no standard meat used to cook Egg Foo Yong, you can use ham, chicken meat, beef, prawn, squid, sausages, any meats as you like. Some people love to use the left over meat to cook this dish.

Ingredients Needed:

5 eggs, beaten
5 prawn (M), clean, peeled and chopped into small pieces
1/2 Chinese sausage (lap Chiong), chopped into small pieces
1 onion, chopped into small pieces
3 chillies, chopped into small pieces
1 spring onion, chopped into small pieces
2 tbsp water
1 tbsp soy sauce
1/2 tsp salt
2 tbsp cooking oil

Cooking Steps:

1) In a big bowl, add in eggs, spring onion, soy sauce, salt and water. Beat until the egg mixture become smooth and the salt disappear.

2) Heat up a fry pan or wok, add in cooking oil. When the oil is hot, add in onion, prawn, Chinese sausage, chillies, and stir fry for around 1 minute.

3) Pour in the egg mixture, make sure the fried ingredients are fully covered by egg mixture. Turn to medium heat.

4) After around 2 minutes, turn the egg and fried the other side till golden. Served hot with steamed rice.


From www.seasiafood.com

Loh Mai Kai Recipe

Loh Mai Kai, tangy steamed glutinous rice topped with chicken, char siew and mushroom, lap cheong (Chinese sausage) and hardboiled egg

Ingredients:

300g glutinous rice
2 cloves garlics, mashed
2 cups chicken stock
150g chicken meat
100g Char Siew, sliced
1 Chinese sausage (lap cheong), sliced
3 hardboiled eggs, wedged
10g black Chinese mushrooms, soaked and cut into thin slices

To marinate chicken:

1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
a dash of pepper
1/2 tsp Hua Tiau Jiu (white wine)
1 tsp tapioca flour
Salt to taste

Ingredients for glutinous rice:

1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder

To prepare:

1) Wash glutinous rice, soak it for two hours, meantime, marinate the chicken.

2) Heat up the frying wok, add in oil, garlic and soaked glutinous rice, stir fry for 2 minutes. Add in all the ingredients for glutinous rice and stir fry till mixed well.

3) Grease 8 rice bowls, arrange 2 slices mushroom, 1 piece chicken, 2 slices Chinese sausage, 2 slices Char Siew and a quarter hardboiled egg.

4) Top up with fried glutinous rice and press down to make it firm.

5) Add in chicken stock into these filled rice bowls, make sure the water level is ¼ inch above the rice.

6) Steam for 40 minutes.

7) To remove the Loh Mai Kai from the rice bowl, just turn over the rice bowl onto a plate. Garnish with some chopped spring onion. Serve hot.

Yummy Dim Sum - Loh Mai Kai

From www.seasiafood.com

Hor Fun Recipe – Char Kuey Teow

Ingredient:

1 pack hor fun (500g)
10 prawn, peeled & cleaned
2 squids, cleaned & cut into pieces
2 eggs
200g bean sprouts
100g chicken breast meat/pork, cut
1 tbsp chili paste
50g green mustard, washed & chopped
2 glove garlic, mashed
2 tbsp light soy sauce
1 tbsp dark soy sauce
salt to taste

Steps to make this dish:

1.a pan or wok, add in oil and garlic, fry till fragrant

2.add in chicken meat, prawn, squids and 1/2 tbsp light soy sauce, stir fry till mix well

3.add in small amount of bean sprouts, stir fry for 10 seconds, then add in the hor fun, green mustard, 1 tbsp dark soy sauce, 2 tbsp light soy sauce and chili paste, stir fry for 2 minutes (none stop).

4.pour in the bean sprouts, quickly stir fry till mix well. Keep the fried noodle in one corner of the pan or wok, add 1 tsp oil to the other side of the pan, beat the eggs and fry till almost cooked, pour in the fried noodle and stir fry till mix well.(see pic)

5.Remove heat, serve hot.

From www.seasiafood.com

Sambal Eggplant Recipe (Brinjal)

Sambal Eggplant is a dish that hot and spicy.

Ingredients:-

2 eggplant, sliced into strips 2-inches long
a handful of dried shrimp, soaked and minced
2 tbsp chili sauce
2 birdeye chili(optional)
a few anchovies (optional)
1 onion, chopped
2 glove garlic, chopped
frying oil
salt

How to Cook

1) heat up frying oil in a wok, deep fry eggplant till fully cooked, retain oil and set aside.

2) remove extra oil, leave 2 tbsp cooking oil and add garlic, chopped onion, stir fry till fragrant.

3) add in minced dried shrimp, anchovies, fry till golden. Add in chili sauce, birdeye chili and mix well.

4) put back the fried eggplant, stir fry till mix well, add in enough salt. Serve.

From www.seasiafood.com

Milk Gravy Ingredients

2 cups water, including water reserved from the boiled potatoes
1 tbsp flour
1 tbsp butter
1 chicken stock cube
Optional: 1 or 2 drops of dark soy sauce, for color
1 tsp chopped onions
1 cup milk

Method :

Step 1 : Bring the water to a boil in a nonstick saucepan over a medium fire.

Step 2 : Dissolve the stock cube and flour in water.

Step 3: Add in the onion and stir the gravy.

Step 4: Let it boil over a medium fire for about five minutes or until the gravy has boiled down.

Step 5: Add in the dark soy sauce and milk gradually. Stir, and bring to a boil again.

Serving suggestion: Serve meatballs with warm gravy. Add boiled potatoes or pasta and vegetables such as carrots, lettuce. Fresh basil leaves can be used to garnish the dish.

From Kuali.com

Hamburgers and Meatballs

Burgers – or try baking the mixture as a meatloaf, or even frying the minced meat to use as a topping for pasta.





Meatballs Ingredients

500g meat (250g beef and 250g pork. Pork may be replaced with chicken)
2 eggs
2 large potatoes or 3 small potatoes
1 large onion or 2 small onions
2 slices of bread, or 1 cup of breadcrumbs
Optional: ½ tbsp Worcestershire sauce
Optional: ½ tbsp ketchup
1/4 cup milk
Herbs to taste such as basil, rosemary, oregano, or thyme
Salt and pepper, to taste (1 tsp salt, minimum)
Oil for frying

To prepare the meat :

Step 1: Defrost the meat for several hours beforehand.

Step 2 : Breadcrumbs: Toast 2 slices of bread and blend them or just use store bought breadcrumbs.

Step 3 : Peel the potatoes, wash them thoroughly, and cut into quarters. If you are not peeling the potatoes, be sure to cut out all the eyes, mold, or fungus growing on the potato skin. Remove any parts of the potato that are green as the green parts are toxic! Place the potatoes in a microwaveable bowl, and pour in enough water to just cover them. Cover the bowl and microwave for four minutes. Pour the water into a pot to reserve it to make gravy. Microwave the potatoes for another minute, covered.

Step 5: Peel, cut, and blend onions. Reserve a teaspoon for gravy if you are making meatballs.

Tip : Mini cleavers are the best knives for kids to use. They are just like the big ones. However, they have a much smaller and safer blade, and a longer handle – perfect for the little ones!

Caution : This recipe involves working with raw meat, knives, microwave oven and stovetop. Adult supervision is recommended. Children must be extra careful not to hurt themselves. Be aware that cleanliness is of high priority when working with raw meat. Wash your hands thoroughly with plenty of soap before and after handling raw meat.

Method :

Step 1 : Using your hands, combine the meat in a large mixing bowl.

Step 2 : Add the eggs, potatoes, onions, breadcrumbs, Worcestershire sauce and ketchup and combine by hand. Note: It helps to have one person combining the ingredients while the other adds them into the bowl.

Step 3 : Pour in the milk gradually until the mixture is just moist but not too wet.

Note: you may not need all of the milk, or you may need more of it; use your judgment here.

Step 4 : Season the meat with the herbs, salt, and pepper, to taste.

Step 5 : Make a small test patty and fry it. This will allow you to taste the cooked meat to make sure it is properly seasoned.

Step 6: Add more seasoning if necessary, and test again.

Step 7 : Shape the rest of the meat into patties or meatballs.

Step 8 : Coat each patty or meatball in a little flour and lay them on a plate lined with paper towels.

Step 9: Spread a layer of oil in a nonstick pan and fry the meat until browned, at 160 F. Meat must be well done.

Putting the hamburger together

You can use any combination of the following items :
Burger buns
Mustard
Mayonnaise
Butter
Lettuce leaves
Carrots - shredded
Tomatoes - sliced
Coleslaw
Ketchup/Tomato Sauce
Chilli Sauce

From Kuali.com

Mango Pudding

Mango pudding is a popular dessert. Stephen Wong writes: "This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat."

Ingredients:
2 envelopes (1 tablespoon) unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedges, optional
fresh mango slices for garnish, optional

Preparation:

Add gelatin and sugar to hot water and mix until dissolved and smooth.

In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.

Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.

From About.com

Herbal Chicken Soup

Recipe by Amy Beh

Ingredients

1kg kampung chicken (skinned, rinsed and cut into 4-6 pieces)
70g yuk chok
10g tong sum
1 tbsp kei chi
3 pitted red dates
3 red apples, cored and quartered
1.5 litres water
1-1½ tsp salt or to taste

Method

Scald the chicken in boiling water, then rinse.

Place the chicken, herbs and apples in a slow cooker. Pour in the water and cook on low for 5-6 hours or on Auto for 2-3 hours. Add salt to taste.

From Kuali.Com

Coconut Ice Cream

Coconut ice cream is actually made with coconut milk instead of dairy products.

Ingredients:

4 cups unsweetened coconut milk
1/2 cup superfine sugar or granulated sugar, or to taste
1/4 teaspoon coconut extract, optional
1 1/4 cups unsweetened coconut flakes
1/4 cup toasted coconut, optional

Preparation:

Combine the coconut milk and sugar, stirring to dissolve the sugar. Stir in the extract and the coconut flakes. Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to the manufacturer's directions.

Top with toasted coconut before serving.

From About.com

Mango Ice Cream

You will probably need 2 - 3 mangoes to make this recipe (the exact number will depend on the size of the mango). If you have too much mango, feel free to garnish the ice cream with leftover cubes. Similarly, since the tartness of individual mangoes can vary, you may want to adjust the amount of sugar.

Yields about 6 cups of mango ice cream. Scroll to the bottom for more mango recipes.

Ingredients:

2 cups peeled and cubed mango
1/3 plus 1/2 cup granulated sugar, plus extra to taste if needed
2 - 2 1/2 tablespoons fresh lime juice (I used 2 1/2)
1 3/4 cups half and half*
1 1/4 cups coconut milk
2 - 3 tablespoons of toasted coconut as garnish, optional
Handful of mint sprigs as garnish, optional

Preparation:

1. In a large bowl, combine the cubed mango with 1/3 cup of sugar. Cover and marinate overnight in the refrigerator.

2. The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, stirring occasionally, then remove and cool.

3. Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.

4. In a large bowl, combine the half and half and coconut milk with the remaining 1/2 cup sugar, stirring to dissolve the sugar. Stir in the pureed mango, not beating but stirring gently to mix in. If you like, do a taste test and add more sugar if desired (I added 1 tablespoon).

5. Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to manufacturer's directions. If after preparing in the ice cream maker, you find you want a firmer consistency, pack the mango ice cream in a airtight plastic container and place in the freezer for about 2 hours. Remove from freezer 15 minutes before serving.

Garnish with the toasted coconut and mint sprigs if desired.

From About.com

Durian Ice Cream

Ingredients:

4 to 6 segments fresh, frozen or canned durian, as needed to make 4 ounces durian paste
2 large egg yolks
3 tablespoons granulated sugar, or to taste
1 teaspoon vanilla essence
1 cup light cream
1 cup whole milk

Preparation:

Remove the seeds from the durian. Use an electric mixer to mix the flesh into a paste. Press the paste through a fine sieve. You should have 4 ounces durian paste at this point. (If not, use more durian). Chill the durian paste until ready to use.

In a medium bowl, whisk the eggs with the vanilla essence and sugar.

Bring the milk and cream to a near boil over medium heat. Reduce the heat to low. Pour in the egg mixture, stirring constantly to thicken. Take care not to let the mixture boil, or the milk will curdle (if you see bubbles forming at the edge of the saucepan, take it off the stove element).

Allow the custard to cool. Chill the custard in the freezer for 30 to 45 minutes, until it is just beginning to harden. Gradually stir in the durian paste, a tablespoon at a time.

Either continue freezing, stirring several times throughout, or finish the ice cream in an ice cream maker.

From About.com

Kuih Koci Recipe

Kuih koci with grated coconut paste

Kuih Koci, a steamed glutinous rice flour filled with brown sugar grated coconut or sweet peanut paste, wrapped in banana leaf, the shape is like a pyramid or cone, is a delicious and famous Malay dessert that suitable for breakfast or tea time.

Usually, the color of Kuih Koci is either white or green (the color green is obtained from pandan leaf or pandan paste), it is very rare to find in other color. except those who are very creative)

wrapped in banana leaf, like a pyramid

Ingredient for filling:

300g grated white coconut
50ml thick coconut milk
100g palm sugar or brown sugar
2 tbsp cornflour mixed with 2 tbsp water
Sugar according to taste

Ingredient to make dough:

300g glutinous rice flour
2 tbsp sugar
1 tbsp cornflour
1 tbsp pandan paste
½ salt 1 cup thick coconut milk
2 tbsp oil

To make the banana leaves wrapping:

1.cut the banana leaves into 10cm diameter round (make 15 pieces), blanch in hot water, wipe dry and grease with oil

To make dough:

1.bring coconut milk, pandan paste, sugar and salt to a boil, let it cool
2.put rice flour, oil and cornflour in a large mixing bowl, pour in the cooked coconut mixture, knead well to form a smooth dough.
3.Divide the dough equally into 15 pieces, covered by damp cloth

To make filling:

1.cook the coconut milk, palm sugar and sugar till dissolved.
2.Add in grated coconut, stir till almost dry, then add the cornflour mixture and cook for 3 minutes

To make the kuih:

1.put 1 piece of dough on your palm, flatten it.

2.Add 1 tbsp filling in the center of the dough, gather up the edges to seal the filling inside.

3.Fold a piece of banana leaf into a cone, put in the filled dough, wrap and tuck in the ends neatly.(you may use toothpick to tuck it) Repeat

4.steam for 15 minutes. Served warm

From www.seasiafood.com

Durian Cream Puff Recipe

Ingredient for Puff pastry:
250g wheat flour
250ml water
200g butter
10 eggs

Ingredient for Durian Custard:
1L evaporated creamer
100g custard powder
100g green bean powder
150g sugar, or to taste
500g durian flesh
¼ tbsp salt

To prepare:

1.Boil water with butter. Add in flour and continuously stir under low heat till the dough leave side of pot, set aside.

2.Beat eggs till creamy, gradually add eggs to dough, mix well.

3.Fill mixture into a piping bag, pipe onto a greased cookie pan, make 15 puff

4.Bake puff at preheated oven of 200C for 20 minutes, then lower temperature to 170C and bake for another 10 minutes

5.To make Durian Custard, mix creamer, sugar, green bean powder, custard powder and salt in a pot, cook using low heat till thicken. Add in Durian and cook for another 5 minutes, let it cool

6.cut the puff into 2, fill with Durian custard and chilled. Served.

From www.seasiafood.com

Banana-Coconut Energy Drink With Ginger

By Tracy Russell

1 cup (8 ounces) young Thai coconut water plus coconut meat
2 bananas
1 teaspoon ginger (more or less for taste)

Blend ingredients on high until smooth. I used one teaspoon of ginger, then I added a tiny bit more. You can also mix other spices into this like clove, cinnamon, nutmeg or even cacao. There are a lot of variations you can do. Add some powdered maca for even more energy!

For a colder smoothie, either add a couple ice cubes or use frozen bananas.

Make It Green

Okay, so you don’t have to put greens in everything, but this recipe is also good for sneaking those extra leafy greens. Banana and ginger will mask just about anything you put in there.

From www.incrediblesmoothies.com

Banana-Coconut Energy Drink With Ginger

By Tracy Russell

1 cup (8 ounces) young Thai coconut water plus coconut meat
2 bananas
1 teaspoon ginger (more or less for taste)

Blend ingredients on high until smooth. I used one teaspoon of ginger, then I added a tiny bit more. You can also mix other spices into this like clove, cinnamon, nutmeg or even cacao. There are a lot of variations you can do. Add some powdered maca for even more energy!

For a colder smoothie, either add a couple ice cubes or use frozen bananas.

Make It Green

Okay, so you don’t have to put greens in everything, but this recipe is also good for sneaking those extra leafy greens. Banana and ginger will mask just about anything you put in there.

From www.incrediblesmoothies.com

Durian Smoothie Recipes

Lemon-Ginger Durian

1 cup durian
1 whole banana, peeled
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon
a squeeze of lemon juice
4-6 ounces of water

Add all ingredients and then blend on high until creamy and thoroughly mixed. Add additional lemon and/or ginger to taste, if desired.

Chocolate-Durian

1 cup durian
1 ounce cacao powder (more to taste, if desired)
1 whole banana, peeled
4-6 ounces of water
dash of nutmeg or cayenne pepper (optional)

Add all ingredients and then blend on high until creamy and thoroughly mixed. Add additional seasonings to taste.

From www.incrediblesmoothies.com

Mango & Soursop Jelly Crush

Ingredients

One Ripened Mango
Handful of ice cubes
One Lychee Jelly Cup
One Soursop Jelly Cup or four mini cups
Half a cup of Apple Juice

Method

Wash and cut the ripened mango scooping the ingredients into a blender along with a handful of ice.

Add ½ cup of apple juice and blend at a low setting for 10 seconds. Throw in the lychee jelly and blend for a further 5 seconds. Unwrap and place the soursop jelly into a bowl and roughly cut into cubes, drop that into the ice blend, stir and you’re done.

Pour into a chilled glass and serve.

From www.foodrehab.com.au

Mango Smoothie

INGREDIENTS :

2 or 3 mangos, peeled and cut into chunks
1/4 cup frozen orange juice concentrate
1 cup milk (you may also use half regular milk and half coconut milk)
8 ice cubes, crushed

METHOD:

1.Crush ice in blender
2.Add the mangos, orange juice concentrate, and milk to the crushed ice
3.Puree all the ingredients in the blender until smooth.
4.Pour into glasses and serve as a smoothie

From www.jamaicans.com

Sour Sop Drink

INGREDIENTS :

1 pound sour sop peeled, seeded & sliced
1.5 cups milk
5 tablespoon sugar (add more or less to taste)
1 cup crushed ice
1 squeezed lime (optional)

METHOD:
1.Blend the soursop, milk & sugar in blender.
2.Add ice, lime & blend again till smooth. Add sugar if needed

From www.jamaicans.com

Raw Soursop Ice Cream

INGREDIENTS:

2 cups raw cashews, soaked overnight
2 cups soursop pulp
1 cup filtered water, as needed
1/2 cup honey
1/4 cup coconut butter or expeller pressed coconut oil
2 tablespoons vanilla extract
1/2 teaspoon sea salt

METHOD:

1. Blend all ingredients until creamy and smooth.
2. Add water as needed to keep the mixture circulating through the blender.
3. Freeze, stirring occasionally until set, or follow your icecream maker instructions

From www.trinigourmet.com

Soursop Cheesecake Recipe

Ingredients

Base
6 oz sweet biscuits
3 oz melted butter
Pinch of cinnamon or nutmeg

Cheese filling
250g cream cheese
400g can condensed milk
1/3 cup fresh lemon juice
1 cup pureed soursop beaten well
3 tsp gelatine sprinkled over 1/4 cup hot water and mixed in well

Preparation

Base
Crumble the biscuits and mix well with the melted butter and spice. Press into a greased pie dish and chill before baking for 10 minutes at 180 degrees.

Filling
Beat the cream cheese with the condensed milk and fresh lemon juice, then stir in the soursop followed by the gelatine. Pour the mixture into the baked and cooled pastry shell and chill for a couple of hours until it sets.

If you enjoyed this Soursop cheesecake recipe then browse more modern australian recipes, dessert recipes, recipes, baking recipes and our most popular fennel and tea-smoked salmon with vanilla recipe.

From www.sbs.com.au

Jamaican Sour Sop Drink Recipe

Serves 2

1 - pound sour sop peeled, seeded & sliced
1-1/2 - cups milk
5 - tablespoon sugar (add more or less to taste)
1 - cup crushed ice
1- squeezed lime

How to make it

Blend the soursop, milk & sugar in blender.
Add ice, lime & blend again till smooth. Add sugar if needed

From www.grouprecipes.com