Goat’s Yoghurt
INGREDIENTS
500 grams green shelled prawns
4-5 tblsp Paenang curry paste
4-5 tblsp oil
2 bunches spring onions, trimmed and sliced
150-200 grams sugar snap peas, trimmed
½ cup cashews
100 grams shiitake or oyster mushrooms, sliced
2 tblsp chopped coriander
sesame oil to season
sweet soy to season (Kepcap Manis)
METHOD
1. Beat the margarine, sugar and vanilla essence together until light and fluffy. Beat in the eggs one at a time.
2. Sift the flour and ginger together and fold into the creamed mixture with the semolina and goat?s yoghurt.
3. Turn into a lightly greased and baking paper base-lined 23- 24cm cake tin. Arrange the pear quarters and sliced crystallized ginger on top.
4. Bake at 180 degrees Celsius for 1 hour and 15 minutes or until a skewer inserted comes out clean.
5. Make the reserved pear juice up to 1 cup with water and place in a saucepan with the sugar and ginger. Bring to the boil, simmer 2 minutes then allow to cool. Once the cake is cooked, pierce the top with a bamboo skewer and slowly pour the cooled and strained syrup over the cake while hot and in the tin. Allow to cool in the cake tin for 1 hour before turning out.
6. Serve warm or cold.
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