*Sweet Corn Ice-Cream*
Ingredients:
1 can cream sweet corn (like the ones used for ice kacang)
1 can ready to eat sweet corn (sieve out salted water and soak in cold water for 30mins)
300gms creamer/coffeemate dissolved in minimum amount of water (use more for creamier ice-cream)
Method:
1. Blend 'cream sweet corn' with dissolved creamer until smooth
2. Pour into freeze proof container
3. Add in 'ready to eat sweet corn' and stir lightly to mix (do not stir too much as sweet corn will sink to bottom of container)
4. Freeze overnight
*Fluffy pancakes*
Recipe from here....but halved the recipe (which makes four pieces), except for the egg as I didn't want to make too much.
"Chicken mayo cucumber sandwich"
And other simple recipes...
*Lychee Ice-Cream*
*Stir Fry Angel Hair Spaghetti with mince pork and French Beans*
