Easy to make Mango Ice Cream

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Mango Ice Cream

1 Evaporated Milk
1 Condenced Milk
1 Condenced Milk Tin full Whipping Cream
15 Table Spoons of Mango Pulp ( You can get them at indian groceries)

Beat all the Ingredients with a electric mixer for about 10 minutes, pour in in a freezer container and freeze. Top it with roasted cashews and serve.

Recipe by Shiromi.

Sesame Chicken Salad

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This recipe makes 4 servings

Ingredients:
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
1 tablespoon (15ml) sesame seeds
3 whole chicken breasts
6 cups (1.5l) water
2 tablespoons (30ml) soy sauce
1/2 teaspoon (2ml) salt
1/2 teaspoon (2ml) fivespice powder
3 stalks celery
1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) vegetable oil
1/4 teaspoon (1ml) ground ginger
1/8 teaspoon (0.5ml) pepper

Preparation:
Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes, or until golden.

Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour

Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.

Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.

Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.

Boneless Pineapple Chicken

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Servings: 4 or 5
Ingredients:
3 cups boneless chicken, cut in chunks.

Deep Frying Batter:
2 cups all-purpose flour
1 3/4 cups cornstarch
2 tsp baking powder
pinch of salt
2 beaten egg yolks
cold water

Place the flour and cornstarch in a mixing bowl. Add salt and mix dry
ingredients well, then add cold water to form a thin batter. Add egg
yolks and fold in baking powder (do not stir). Let sit for five minutes
and fold again (do not stir) just before using.

Prepare deep frying oil at 350-375F. Dip chicken chunks in batter.
Deep fry 3 to 4 minutes until chicken is cooked. Remove and place on
lettuce leaves on platter. Pour hot pineapple sauce over chicken and
serve hot. Serves 4 or 5.

Pineapple Sauce:
2 cups water
1 can (16-20 oz) pineapple juice
1/2 cup white vinegar
1 tsp salt
2 beaten egg yolks
cornstarch
1/4 cup white sugar

Bring water to a boil, then add pineapple juice, vinegar, salt, sugar
and food colouring. Season to taste. Boil continuously, and slowly add
cornstarch (mixed with water to form thin paste) to thicken sauce.
(Reduce heat after corn starch is added to avoid burning. Serve hot.
Note: A can of pineapple tid-bits may be added to sauce.