Simple, affordable and delicious! :-). Ingredients: 1/2 kilo sago ( cook and wash well, then drain) 2 cans corn kernel (drained) 3 cans condensed milk ( 390 grams each can) 2 cans all purpose cream (300 grams each can) 1/2 litro fresh milk raisins as needed Procedure: 1. Combine all the ingredients until fully mixed, refrigerate before serving.
Couscous is a staple food of North African cuisine and voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in the east of France. Source: Wikipedia I used instant couscous for this salad, instant couscous can be used by just soaking it with warm water. Ingredients for 20 servings 300 grams couscous 1 big zucchini 2 big eggplant 1 big yellow bell pepper 1 big green Bell pepper 1 cup dried tomato ( sliced) 1 cup green peas 2 tablespoons olive oil salt and pepper to taste 1 lemon
Procedure: 1. Dice all the vegetables, sprinkle with olive oil, then put in the a pre-heated oven for 10 minutes at 200C. 2. While roasting the veggies, soak the instant couscous in warm water for 5-10 minutes then drain.
Dried Tomatoes
3. Combine all the ingredients and mix well, sprinkle with lemon juice, salt and pepper then stir until fully mixed. Serve and enjoy.
Lately I have received emails asking me ideas of recipes that's easy and affordable to make to earn extra income. I think macaroons is the right dish to start, so I formulated a recipe for 1 kilo of desiccated coconut and here it is. Ingredients for 160 pieces macaroons: 1 kilo desiccated coconut (no sugar) 8 eggs 3 big cans condensed Milk (380 grams each can) small muffin paper cups (200 pieces) Procedure: 1. Combine all the ingredients until evenly mixed. 2. Fill each paper cups with a good amount of the coconut mixture. 3. Bake in a pre-heated oven for 6 minutes or until golden brown at 180C.
4. When done, remove immediately and allow to cool. You can pack in a nice containers for a good price :-) . This one is ready to be delivered for a friend's birthday, my gift for the occasion :)
I posted already the recipe of shrimp tempura, but in this post I will reveal a secret on how to cook it perfectly, yes, just like a pro :-). Ingredients for 3 servings: 15 pieces medium size shrimps ( de-shelled and cleaned) 1 tablespoons lemon or calamansi juice 1/2 cup flour 2 beaten eggs 1 cup breadcrumbs ( Panko) salt and pepper to taste Procedure: 1. Butterfly the shrimps by cutting at the back side, then sprinkle with calamansi or lemon juice, salt and pepper to taste, mix well. Roll over the flour.
2. Dip in a beaten egg.
3. Roll over the Panko, this kind of crumbs will give the shrimp tempura a perfect result.
4. Deep fry until done then remove from the oil and let rest on a paper towel to remove excess oil. Serve and enjoy.
Panko is a flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods.
