Recipes recipes recipes

Alexandra Hospital's Ms Lock Poh Leng and Chef William Chan have very kindly agreed to share with our members the recipes for the three dishes they served up during the Cooking Demonstration on September 26.

Here are the three recipes:

1) Sweet Potato & Corn Cake
Serve: 10
Ingredients:
700g sweet potato, grated
150g sugar (healthier version: half the sugar, as sweet potatoes are naturally sweet)
300g coconut milk (healthier version: half the amt of coconut milk & replace with low fat milk for lower saturated fat)
30g tapioca flour
5 no egg yolk
2 no egg
½ cup corn
Mix all ingredients together
In a pre-heat skillet, spoon portion mixture and pan-fry till golden brown.


2) Fresh Fruits Smoothie

Serve: 4
Ingredients:
2 no kiwi - to cut into cubes
2 no mango - to cut into cubes
6 no strawberry - wedges
300g rockmelon balls
1/2 cup orange juice
3 tablespoons of soft sago
Handful of fresh mint leaves slices
Combine all ingredients and chill


3) Vegetable Pizza
Serve: 10
Ingredients A:
1 no green zucchini – sliced
1 no yellow zucchini – sliced
1 no broccoli – sliced
4 no yellow pimento – sliced
4 no red pimento – sliced
2 no green pimento – sliced
1 no carrot – sliced
150 g mushroom – sliced
100 g black olives
20 g herbs
1 tbsp shallot – minced
1 tsp garlic – minced
Other ingredients:
1 cup tomato pronto
1 cup mozzarella cheese
pinch salt & pepper
¼ cup olive oil
4 pcs pizza bread
Pre-sliced vegetables to required sizes

In a hot pan, sauté vegetables (Ingredients A) till cooked. Lightly grilled pizza bread, spread sautéed vegetables and tomato concasse around, finish with mozzarella cheese. Bake with pizza bread at 170 degrees for 10 mins.