Mango, Pineapple & Prawn Salad

Ingredients:

pineapple chunks
mango cubes
cucumber slices
cherry tomatos - halved
fresh coriander (or mint leaves)
basil
cooked prawns - chilled


Dressing: 

2 cloves garlic, finely minced
1 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp lemon juice
2 tsp grated palm sugar
1 tbsp pineapple juice

• Add dressing to the prawns and salad and toss well.

Tiramisu Cheesecake

Ingredients:

185g plain biscuits
100g butter, melted
zest of 1 lemon
375g Mascarpone cheese or Philadelphia cream cheese
2/3 cup lemonade
15g gelatin
1 tbsp lemon zest
1 tsp lemon juice
1 cup cream - whipped
1/2 cup sugar
1 cup espresso coffee + 50ml Kahlua, Tia Maria or Marsala
10 Savoiardi biscuits (or sponge fingers)


Method:

• Process biscuits until finely crushed, add butter and lemon zest and mix well.
• Press biscuits mixture into the base of a greased and lined 20cm springform pan.
• Refrigerate for 15 minutes.
• In a saucepan, combine lemonade, sugar and gelatin; stir over medium heat until dissolved.  Cool.
• Beat cream cheese until smooth.  Add in lemon zest and juice. Then add in gelatin mixture.  Beat well.
• Refrigerate until partly set.
• Fold in whipped cream.
• Pour half of the cream cheese mixture into the pan.  
• Dip Savoiardi biscuits one at a time in a bowl of cooled espresso coffee mixture and then lay them side by side on the layer of the cream cheese mixture.
• Pour the rest of the cream cheese mixture over the biscuits.  Chill overnight.
• Dust with sifted cocoa powder to serve.

Cheesy Baked Rice With Prawns & Bacon

 I've heard so much about the Hong Kong style Cheese Baked Rice but yet to try it.  Sounds like Western-Asian fusion food, and reminds me of Tuna Mornay too.  So,  I  decided to experiment this one-meal dish - my version of course, since I have no idea how the authentic Cheese Baked Rice would taste like.  

Ingredients: 

1½ cups rice, cooked rice

10 prawns, shelled and deveined

2 pieces bacon, cut into small pieces

3 cloves garlic, minced 

1/2 onion, chopped

a handful of french beans, cut into 2 cm length 

2 small tomato, cubed

1/4 cup white wine (or chicken stock)

salt & pepper

1 cup grated parmesan and cheddar cheese (or mozzarella)

1/2 cup cream (or milk)

1 tbsp plain flour

2 tbsp butter (approx)

• Preheat oven to 200 degrees C.
• Heat oil in a frying pan.  Saute the onion and garlic.  Add in prawns and fry until 3/4 cooked.  Dish out the prawns.
• Add in bacon and fry until it is browned,  then pour in wine, stir well.   Toss in beans and tomato and cook for about 2 minutes.  Turn off heat.
• Pour the white sauce and prawns into the pan and season with salt and pepper.  Stir to combine.
• Fluff up the cooked rice and place in a casserole dish.  Then pour the prawns and bacon mixture over the rice and mix well.  
• Top the rice with a layer of grated cheese. 
• Bake for about 10 minutes or until cheese turns golden brown.
• Serve hot.

 

White Sauce (or Béchamel):

• In a small saucepan, melt butter over low heat.  Add in flour and cook, stirring for a minute or until mixture bubbles and begins to come away from the side of the pan.  
• Gradually whisk in the cream until combined. 
• Continue cooking until the sauce boils and thickens.  Remove from heat.