Simple Mango Salsa

A delicious and fruity salsa to serve with grilled fish, pork or chicken, or to enjoy as an appetizer. Not only versatile and delicious, salsa is extremely easy to make.

• 1 Ripe mangoangiesrecipes, diced
  
  
• 1 Tomato, seeded and diced
  
  
• 1 Small sweet onion, diced
  
  
• 1-2 tbsp Parsley, chopped
  
  
• 2-3 tbsp Lime juice
  
  
• Salt and pepper, to taste

1. Combine diced mango, tomato, onion, and parsley in a medium bowl. Drizzle lime juice over mixture and toss.
   
   
2. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

Ground Meat Rice Stew with Knorr Fix

A real classic, easy and delicious winter dish with "Knorr Fix", combining ground meat (beef, or pork or a mix of two), bell peppers, and rice in a flavourful yummy tomato sauce.

• 1 package / 48 g Knorr rice stew fix
  
  
• 350 g Mixed ground beef and pork
  
  
• 125 g Long-grain rice
  
  angiesrecipes
  
  
• 2 Purple onions
  
  
• 1 Red bell pepper
  
  
• 100 g Kidney beansangiesrecipes
  
  
• 700 ml Water
  
  
• 1 tbsp Corn oil

1. Cut purple onions and bell pepper into small chunks. Set aside. Heat up a pot or a deep pan with oil over the medium heat. Add in ground meat and onions and stir-fry for about 5 minutes.
   
   
2. Stir in paprika chunks and rice and stir briefly. Pour in water and Knorr fix. Stir to combine and bring to boil. Stir in the kidney beans and reduce heat to low. Cover and simmer for about 20 minutes.

Strawberry Cream Cheesecake

Fresh strawberry and cream cheese are a great inviting flavour combination. It is a light and delicious cheesy treat to fulfill anyone's sweet tooth.

I want to thank petite nyonya@A Nyonya's Kitchen for all seasons giving me this "Inspiration Award", and Sanghee@kothiyavunu sharing all her awards with me. I am really flattered.

200 g Butter or margarine, softened 250 g Philadelphia balance cream cheeseangiesrecipes 200 g Granulated sugar 1.5 tsp Vanilla extract

4 large Eggs 240 g All-purpose flour 1.5 tsp Baking powder 1/2 tsp Salt 500 g Fresh strawberries 2 tbsp Flour

1. Preheat oven to 175C/350F. Spray a 8-inch bundt cake pan with nonstick cooking spray.
   
   
2. In a mixing bowl, beat together the butter or margarine, cream cheese, sugar, and vanilla extract. Add the eggs, one at a time, beating well after each.
   
   
3. In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Fold in strawberries. Spoon the batter into the prepared baking pan.
   
   
4. Bake for 30-35 minutes, or until golden and wooden pick inserted in center comes out clean. Let the cake stand on a cooling rack for about three minutes before removing from the pan.

Bread Rolls with Pork Floss and Spring Onion / 肉松葱花面包卷

Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Starch begins to gelatinize between 60C and 70C, the exact temperature depends on the specific starch. For example, different starches exhibit different granular densities, which affect the ease with which these granules can absorb water.

#Dough:	#Filling:
282 g All-purpose flour 15 g Milk powder 10 g Fresh yeast 6 g Salt 30 g Sugar 60 g Egg 65 ml Warm water 75 g Water Roux Starter through starch gelatinization 45 g Butter, softened and cubed	5 tbsp Pork floss 2 tbsp Chopped onions 1 tbsp Seaweed crumbs 1 tbsp Sesame seeds 2 tbsp Mayonnaise light

1. Add all dough ingredients, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl.
   
   
2. Place the dough in a lightly greased mixing bowl. Cover and let rise until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface and gently punch down the dough to expel the air. Let rest for 15 minutes. Roll and shape the dough into 30cmx40cm rectangle to fit the baking tray. Cover and let rise in warm place for 40 minutes.
   
   
3. Preheat the oven to 175C/350F. Combine pork floss and seaweed crumbs. Use the tines of a fork to prick the top of dough, then brush with egg wash. Sprinkle with chopped onions and sesame seeds and bake for about 15 minutes.
   
   
4. Gently invert the bread on a parchment paper. Thinly spread with mayonnaise and cut a few slits at one edge of the bread. Be careful to cut the slits half-way through the bread only. This increases the flexibility of bread roll-up. Sprinkle with the pork floss mixture and roll up while still warm. Cut the bread into the sections to your desired length after 30 minutes. Spread the cutting sides with some mayonnaise and pork floss.

Stir-fried Eggplants with Chillies

A little while ago, when I saw this spicy eggplant stir-fry from one of my favourite foodie blogs: The Little Teochew, who has a large selection of delicious recipes. I knew I would love a vegetable dish like this too. So I have decided giving it a try last weekend. Since there are just dried chillies and cherry tomatoes in my pantry, I have changed the recipe a little bit, but the eggplant dish still tasted very delicious with some steamed white rice.

500 g Eggplants 7 Cherry tomatoes 3 clove Garlic 2 Shallots

3 Dried chillies Salt and sugar to taste Oil for frying Chopped spring onions and shallot fritters for garnish (optional)

1. Finely chop the garlic cloves, shallots and chillies. Place them in a bowl. Dice the tomatoes and add into the garlic mixture. Set aside. Cut the eggplants into thick strips. Heat some oil in a frying pot. Lower the eggplant strips into the hot oil and fry they have turned light golden. Remove and drain off excess oil.
   
   
2. Add about 1 tablespoon of oil in a skillet, stir-fry the tomato mixture until aromatic. Return the fried eggplant into the skillet, seasoning with salt and sugar to taste, and then stir all the ingredients until combined. Dish up and garnish it with chopped spring onions and crisp fried shallots if desired. Serve hot with steamed rice.

Stir-fried Beech Mushrooms with Salted Egg Yolks

Beech mushroom, or Shimeji (Hypsizygus tessellatus or Hypsizygus marmoreus) is a common variety of mushroom available in most markets in Japan. It has a small cap with crowded, round spots, and usually grows in clusters. Firm textured, this mushroom is considered one of the most "gourmet" of the Oyster-like mushrooms. Recently, this mushroom has been attributed to having anti-cancer properties.

• 40 g Beech mushrooms, dried
  
  
• 2-3 Salted egg yolks, cooked
  
  
• 2 tbsp Egg
  
  
• 2-3 tbsp Cornstarch
  
  
• 1/2 tsp Salt
  
  
• 2 tsp Sugar
  
  
• Oil for frying

1. Rinse the beech mushrooms and boil them in a pot of salted water for about 3-5 minutes. Remove, drain and place them in a bowl. Add in egg and cornstarch. Stir until combined.
   
   
   
2. Heat up a skillet with enough oil until very hot. Fry the beech mushrooms until golden. Remove and drain on the kitchen paper. Leave a little of frying oil in the skillet, add in salted egg yolks, and season with salt and sugar. Crumble the egg yolks in the skillet, then return the fried beech mushrooms to the skillet, tossing until well blended.

Last, but not the least, I want to thank Shubha@munchcrunchandsuch giving me this fabulous award.

Semolina Mango Quark Cake

Quark is a fresh cheese of East European origin. It is soft, white and un-aged similar to fromage frais. It is not the same thing as cream cheese or cottage cheese. Quark is often used in sandwiches, salads, and cheesecake in Germany.


Recipe source: Frießinger Mühle

4 Egg yolks 50 g Butter 500 g Magerquarkangiesrecipes 100 g Semolina 1/3 tsp Baking powder 1/4 tsp Baking soda

100 g Sugar Juice of 1/2 freshly squeezed lemon 300-350 g Canned mango, drained 4 Egg whites 30 g Almond, chopped (optional)

1. Beat sugar and butter until you until you've got a smooth mixture. Beat in egg yolks until creamy and smooth. Add in quark and lemon juice and stir until well-combined.
   
   
2. Mix semolina, baking powder and baking soda and add to the butter-quark mixture. Whip the egg whites until they are stiff. Fold into the batter. Carefully add in mango.
   
   
3. Spread the batter into an 8-9 inch greased baking tin and sprinkle almonds on top. Bake at 190C/375F for about 45 minutes.