·         2 litres full-cream milk….
·         1 can (400 gms) sweetened condensed milk….
·         1 tsp cardamom powder….
·         1 cup sugar….
·         1 cup Basmati rice….
·         50 gms almonds blanched and slivered….
·         50 gms raisins….
·         A few strands of saffron….
·         Rose petals to garnish (optional)….
Preparation:….

·         Wash the rice well and soak for half an hour in enough water to cover it fully…..
·         Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume…..
·         Add the almonds, raisins and cardamom and cook for 5 more minutes…..
·   Turn off the fire and add the saffron. Stir well…..
·  Allow the kheer to cool, then chill…..
·         Serve cold garnished with rose petals

2 Cloves Garlic….

3 Cups Cooked Rice — cold….

Saute the garlic in the oil until golden brown. Add rice, cook and stir until rice is hot, about 5 minutes. Serves 6

1 1/2 Cups Apple Cider Vinegar….

6 Tablespoons Garlic — finely chopped….

1/2 Cup Soy Sauce….

1 Teaspoon Pepper….

2 Medium Bay Leaf….

1 Tablespoon Brown Sugar….

12 Ounces Coconut Milk….

Salt — to taste….

Combine all ingredients in saucepan and marinate for 2 hours. Boil mixture until tender about 10 minutes. Separate sauce from chicken and broil the chicken in the oven until brown. Reduce sauce to half while chicken broils. Pour over chicken and serve over rice…..

serves 4

1/2-3/4 cup sugar, depending how sweet u want it….

1/2-3/4 cup powdered milk….

1 (170 g) container cream….

2-3 big ripe mangoes, 2 chopped and 1 sliced, for garnish….

24 lady fingers….

Maraschino cherry, if desired….

1. Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
2. Lay lady fingers on a 9×9 inch dish or pan.
3. Top with mango cream mixture.
4. Lay second layers of ladyfingers.
5. Repeat process.
6. Garnish with mango slices and cherries.
7. Refrigerate for 5-6 hours or overnight to set.

Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice.

In a large mixing bowl, mix together the chicken, egg, tapioca flour and all the seasoning ingredients with spring onions and corianders except the sticky rice, then form into 1/2 inch balls in diameter.

Surround each ball with a layer of sticky rice. Line the steamer layer with lettuce, cabbage or other seasonal green leaves, rub with the cooking oil thoroughly. Place the balls on the leaves, spacing well apart about 1-2 inches to prevent them from sticking to each other. Steam over vigorously boiling water for about 20 minutes until cooked. Remove.

For serving, arrange on a serving plate together with assorted fresh vegetables and a chili sauce. Serve immediately.

In a saucepan bring the coconut milk, cream and sugar to a boil. Remove from heat and let it cool down a bit. In a separate bowl, beat the eggs well. Now, gradually beat the coconut mixture into the eggs. Do it slowly by ladling a bit of coconut milk into the bowl first, making sure the coconut milk is not too hot, otherwise it will cook the eggs.  Gradually add more and more coconut milk until everything is mixed together well. Let it cool completely, and chill in the fridge.

Pour the cold mixture into a small loaf pan, cover it with cling wrap and remove any air between the wrap and the mixture. Freeze for about two hours, until it starts to get firm throughout. Remove from freezer and mix with a spoon, then place the mixture into a food processor or blender and beat until smooth. Pour it back into the pan.

Separately, add 1/2 tablespoon sweet basil seeds to 1/2 cup water. Stir it up and within a minute or so, the seeds expand as shown. Gently fold the basil seeds into the icecream, and stir it up well. Place cling wrap back over the pan, again removing any air, and freeze several hours.

Ingredients (chocolate-ginger ganache)

One 13 oz can coconut milk
1/3 cup palm sugar
1 teaspoon ginger powder (or 1.5 teaspoon finely grated fresh ginger)
8 ounces semisweet chocolate, chopped

Method (chocolate-ginger ganache)

Combine coconut milk, palm sugar and ginger powder in saucepan. Bring to a simmer over medium heat, stirring until the palm sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. Makes 2 1/2 cups.

Serving

Spoon the icecream into a dish and add Thai fragrant cookies to the dish as shown. The smoky aroma of the Thai cookies really ties this dessert together, but you can omit the cookies if you’d like. Drizzle warm ganache over the iceream and cookies, enjoy!

All Credit for these recipes goes to: http://importfood.com/recipes.html

1 Cup Water — cold….

1 Tablespoon Vodka….

2 Cups Oil — for deep-frying….

1 1/2 Teaspoons Salt….

6 Tablespoons Salt — course….

1/8 Teaspoon White pepper….

1/2 Teaspoon Black peppercorns….

1 Cup All-purpose flour….

2 Tablespoons Szechuan peppercorns….

2 Teaspoons Baking powder….

Carefully remove the shells from the shrimp, leaving the tail sections intact. Devein and wash under cold running water; pat dry with paper towels. In a dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper while you make the batter.
In a mixing, put the flour and baking powder; gradually add the cold water, whisking until smooth.
In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1 tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by the tail and dip it into the batter (do not dip the tail), then slide it into the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown. This should take about 2 minutes for each batch. Drain on paper towels, and serve tails up, in a serving dish, with the salt/pepper mixture for dipping. Makes 8 to 10 appetizer servings.
FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry frying pan over high heat, brown the salt/pepper mixture. When browned remove and run the mixture through a grinder…..

Serves

1 1% Milk….

1 Teaspoon Cornstarch — dissolved in ***….

1 Tablespoon Oyster Sauce….

2 Tablespoons Water….

2 Teaspoons Rice Wine….

3 Tablespoons Peanut Oil….

1/2 Teaspoon Brown Sugar….

2 Slices Ginger — minced….

2 Teaspoons Cornstarch….

1/2 Teaspoon Salt….

1 Pound Broccoli — chopped….

1/4 Cup Water….

2 Teaspoons Rice Wine….

2 Teaspoons Sesame Oil….

(Flank steak, top sirloin, or tenderloin), sliced across grain into thin slices ** (combine all marinade ingredients in a bowl) *** (combine all seasoning sauce ingredients in a cup) thoroughly mix beef with marinade and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl in 2 Tblsp peanut oil. Add ginger and salt and toss a few seconds. Add broccoli and stir-fry one minute then add water, turn heat to med-high, cover, and steam until crisp tender. Uncover and turn heat to high, stir frying until water is evaporated. Remove broccoli and reserve. Reheat same wok (without rinsing) and, when hot, add remaining peanut oil. Add beef slices and stir-fry until lightly browned but not cooked through. Do not stir-fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear. Add broccoli to wok and toss. When hot, stir in seasoning sauce and stir until sauce thickens (it’s a good idea to whisk the sauce in the cup just before you hurl it into the wok). Turn onto a
02/24/92 4:15 PM platter and drizzle sesame oil over the top.
The sugar in the marinade and seasoning sauce acts as a floor enhancer rather than a sweetener. ….

Serves 4

2/3 Cup Sugar….

2 Cups Warm water….

1/4 Cup Evaporated milk….

4 Cups Water….

Maraschino cherries….

1 Lg. mango….

Soak agar agar stick in a med. bowl with 2 c. warm water 30 minutes.
Transfer agar agar and water to a lg. saucepan. Add 4 c. water. Bring to a boil over med. heat and cook until agar agar is completely dissolved. Peel mango and chop into sm. pieces. Remove saucepan from heat and add sugar, milk and chopped mango. Stir until sugar is totally dissolved. Pour into a 12×8 cake pan. Let stand until cool. Refrig. until pudding is firm, about 15 min. Cut into diamond shapes. Garnish with marachino cherries. Serve chilled. Makes 6-8 servings. VARIATION: Mandarin Orange Pudding:
Substitute 1 segmented peeled mandarin orange for the mango pieces…..

Serves 8