Sago Cake in Pandan leaf

Thai Dessert

Pandan Leaf Container:
8 pandan leaves. Wash and drain well. Cut into stripes of
6 inch length and 1 1/2 inch width. Make four incisions
along the length at the same intervals. ( Cutting half the
width is enough.) fold up to form a square container. Seal
off with egg liquid. Arrange on plate

Sago Ingredients and Methods:
2 Cups water, 3 tbsp sago, 4 tbsp sugar and 3 tbsp corn kernels.
Bring water to the boil. Add sago. Cook for 8 minutes. Cover for
10 minutes until transparent. Add sugar and corn kernels. Allow
to cool. Pour into pandan leaf container (half the content is
enough).

Coconut Milk Ingredients and Methods:
1 cup water, 2 tbsp sugar, 1 cup coconut milk, 2 tbsp caltrop
starch and 1/8 tsp salt, Dissolve sugar in boiling water first.
Mix coconut milk, salt and caltrop stratch. Pour into slowly.
stir well. Then pour the mixture into pandan leaf containers.
Garnish with a corn kernel on top. Refrigerate and serve.

Vietnamese Condiments

Sweet and Sour Sauce:

1 tbsp crushed garlic, 1 tbsp vinegar, 1 tbsp lime juice,
2 tbsp fish gravy, 2 tbsp granulated sugar, 1/2 tbsp chili dices,
1/4 tsp salt and 3 tbsp water. Mix all the ingredients well.
Then bring to the boil over low heat.

Pineapple Fried Rice

Fried Rice with Diced Pineapple

Ingredients:
1 Pineapple
3 bowls cooked rice
3 Oz shelled shrimps
3 Oz sweet pork
2 tbsp diced onion
1/2 chili (diced)
1 tbsp diced spring onion
a few crushed parsley
1/2 tomato

Seasoning:
2 tbsp fish gravy

Method:
1. Cut pineapple at 1/4 of its length. Scoop out the
flesh. Dice the flesh (1/2 cup). Retain the hollow
pineapple and wipe it dry. Put into pre-heat oven to
bake until hot.
2. Wash the shrimps. Wipe dry. Saute. Dish up.
3. Heat wok with 2 tbsp oil. Saute spring onion and red
chili. Add cooked rice and seasoning. Stir until rice
hot. Add pineapple flesh, sweet pork and shrimps. Stir
fry for a while. Add spring onion and parsley. Mix well.
Stuff the pineapple with mixture. Garnish with tomato.
Serve.