Mango Sago Pudding

The best thing about living in a four seasons country is the food harvest from each season. This is our first spring/summer in Melbourne and currently mangoes are in season. At the vege market near our place, a tray of Kensington mangoes is selling at $15 for about 12 pieces (mid size ones) which is pretty reasonable. However, hubby is not too fond of Aussie's mangoes so we did not buy a tray but a few fruits each time I shop. He will buy the Thai's King mango instead. :P

I got this free magazine from one of the local supermarket and spotted the recipe for mango sago pudding and thought I should give it a go since I have some ripe Kensington and some coconut milk balanced from my laksa a few days ago.

The recipe called for the syrup from the canned mango so I decided to modify the ingredients' portion as I know it will be very sweet if I follow the recipe to the dot. After mixing the mango puree, the color was not too 'bright' yellow so I decided to 'pump' it up by adding a small squirt of yellow food coloring which turned out gorgeously. :)

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Ingredients

• 1 can Mango in syrup (I used the 425g can) - pureed


• 100 gm Sago


• 200 ml Water


• 50 gm Caster sugar


• 130 Coconut cream/milk


• 1 fresh Mango (half for puree and half for garnish)


• Yellow food coloring (optional)

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Methods

1. Drain mango slices and reserve the syrup. Puree the mango slices and set aside.


2. Rinse sago in running water and drain.


3. Combine the mango syrup, sago, water and sugar in a medium saucepan and bring to boil over medium heat stirring frequently.


4. Reduce the heat and simmer + stirring until all the sago turned translucent and the mixture is thick and sticky. This will take at least 20 minutes or so.


5. Add in the coconut milk, stir and simmer for another 5-6 minutes and remove from heat.


6. Mix in the pureed mango and stir till well combined. Add yellow coloring if you're not happy with the natural color (looks a bit greyish)


7. Spoon into ramekins, covered and chilled. Serve with cubed fresh mango.

Wat Tan Hor - Fried Flat Noodles with Egg Gravy using HCP

After staying in Melbourne for more than half a year, we are starting to crave for some Malaysian food which we used to have almost every other week. Though there are some Malaysian and Singaporean restaurants here but for a simple plate of noodles it can cost a crazy AUD$16 just because they add in 2 mid sized tiger prawns! Ridiculous!

For that, I have started to learn how to cook a few dishes which are our favourites. To be honest, it was not that tough as it looks just that it needs a little more time for the preparation. One of these dishes is the Wat Tan Hor which is fried flat rice noodles covered with egg gravy. This is our all time favorite. The kids just love it and each time they will clean their bowls whenever we have this dish.

The important ingredient for this dish is the lard... pork or chicken depending on how health conscious you are! :D I normally use chicken lard since I get a lot from the chicken thigh meat I buy.

With the HCP, I can cook this dish in a jiffy! :)

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Ingredients

• 750 gm Flat rice noodles (kway teow)


• 300 gm Chicken thigh meat (cubed) or pork (sliced) - marinaded


• 10 pcs Prawns (shelled)


• 3 stalks Choy Sum


• Carrot slices


• 1 tbsp Garlic (minced)


• 2 tbsp Lard


• 2 Eggs


• 3 tbsp Corn flour (mixed with some water)


• 1 box (500ml) Chicken stock + 1 cup water


• Some oil, light soy sauce and black soy sauce for dry frying flat noodles

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Marinade for chicken

• 1 tbsp Cooking wine


• 1 tbsp Light soy sauce


• 1 tsp Fish sauce


• A dash of pepper


• A dash of ginger powder


• A dash of garlic powder


• A dash of salt

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Methods

1. Heat up your HCP/flat frying pan with some oil. Toss in some flat noodles (best to do it in 2 batches), add some light soy sauce and black sauce (depending on how dark you want your noodles to be) and simply dry fry them until they are soft. Lift up when they start to stick into a lump and continue with the balance noodles.


2. Once done with the noodles (without washing the pan), heat up some oil and the lard and sautee the minced garlic till fragrant, add in the chicken cubes/pork slices (I usually put a combination of both) and stir fry till 60% cooked, add in the prawns and cook for another minute.


3. Add in the chicken stock and water and simmer till boil.


4. Add in the carrot slices and continue to simmer on medium fire for 2-3 minutes, add in the choy sum (cut to 2" length) and continue to simmer for another minute.


5. Add in corn flour solution and stir to make sure the corn flour did not harden into balls.


6. Switch off the fire and quickly stir in beaten eggs and stir continuously to create 'flower' effects.


7. Portion the flat noodles into plates/bowls before pouring the gravy over.


8. Serve with some pickled green chillies.