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2 Tablespoons Olive Oil….

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

3 Pounds Chicken — cubed….

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 cup butter….

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.