Cake Recipe Evaporated Milk

Cake Recipe Evaporated Milk

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Cake Recipe Evaporated Milk

Food Recipes - The Best Condensed Milk And Evaporated Milk Cake Recipes on Yummly | Condensed Milk Cheese Cake, Condensed Milk Pound Cake, Condensed Milk Cake

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Food Recipes Using Milk

Food Recipes Using Milk

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Food Recipes Using Milk

Food Recipes - About BBC Good Food. We are the UK’s number one food brand. Whether you’re looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we’re here to help.

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Recipe Cake Tres Leches

Recipe Cake Tres Leches

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Recipe Cake Tres Leches

Food Recipes - What Nationality is Tres Leches Cake? Tres Leches (three milk cake) is originally from Latin America. It is said that it was made popular in the 1930’s when Nestle printed a recipe for Tres Leches on the cans of evaporated milk, condensed milk and cream cans.

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Recipe Granny Cake

Recipe Granny Cake

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Recipe Granny Cake

Food Recipes - Remove cake from oven and pour topping over hot cake. To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

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Abon / Serunding Sapi (Beef Floss)

Abon / Serunding Sapi (Beef Floss)

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Ingredients:
2 tsp Brown Sugar
500 g Rumpsteak, lean
3 tsp Coriander
1 1/2 tsp Cumin
1/4 tsp Laos (Galangal)
2 tsp Lemon juice
4 Medium onions, chopped
1 Medium onion, crushed
2 Garlic cloves, crushed
120 ml Santan (thick coconut milk)
2 Curry leaves
Oil as required
Salt to taste


How to:
  1. Boil the meat in sufficient water until the steak is cooked and almost disintegrating.
  2. Remove the meat from the stock and shred it.
  3. Mix the following ingredients and spices together thoroughly: meat, crushed onion, garlic, coriander, cumin, laos, brown sugar, lemonjuice, salt.
  4. Fry the above mixture in a little hot oil on a high heat for approximately five minutes.
  5. Add the santan and the curry leaves, turn the heat to medium and cook until everything is cooked and all fluid has evaporated.
  6. Remove the curry leaves.
  7. Fry the chopped onions in hot oil until they are brown and crisp.
  8. Mix the fried onions with the mixture prepared above.
Serving: Abon will keep quite a long time if kept in a tightly-closed jar. It is eaten as a side dish and is particularly tasty with warm plain rice. It is also used as a filling for omelettes, or sprinkled on breakfast toast.

This recipe is one of many Exotic Indonesian Recipes in "Cooking the Indonesian Way", by Alec Robeau

Btw It's never a sin to have a book of Indonesian Recipes in your bookshelf
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