Cantaloupe and Sago in Coconut Milk

Ingredients:

1/2 cantaloupe
1/2 cup sago (soak for half an hour)
2 cups water added to half cup thick coconut milk
2 tablespoon sugar (or according to taste)
pinch of salt

Directions:

Put the soaked sago into a pot of water (about 4 cups) and boil until the sago turns trasnparents. Under a cold running tap, pour the sago into a fine mesh sieve and use your fingers to swirl the sago around a few minutes. Pour the sago in a bowl and set aside.

In a pot, add the coconut milk, water, salt and sugar. Under low heat, bring to a boil. Turn off the flame when you see at least 2 bubbles. (Do not boil the coconut milk too long because it will curdle and not look smooth.) Add the sago and stir a bit. Leave it to cool before refrigerating.

Put a few spoonful of the cantaloupe mixture into a dessert bowl, spoon the coconut milk with the sago over the fruit and serve cold.

Honey Walnut Banana Bread

Ingredients:

3 ripe/over ripe bananas, mashed up
1/2 cup butter
1/2 cup brown sugar ( you may use less sugar, the cake was a bit too sweet for my taste)
1/2 teaspoon vanilla
2 eggs (room temperature)
1/4 baking powder
1 teaspoon cinnamon powder
1/4 teaspoon salt
1 1/4 cup of flour
1 cup chopped walnuts

Directions:

Preheat oven to 350 F. In a large mixing bowl, add the mashed bananas, butter, honey, brown sugar, vanilla, eggs, baking soda, baking powder, cinnamon powder and salt.

Mix all the ingredients together, till it's all combined. Don't worry if there's a few banana lumps here and there.

Add the flour and mix it together. You can just hand mix it.

Add 3/4 cup of chopped walnut and fold in with a spatula or wooden spoon. Don't over beat the batter after adding the flour, to keep this bread moist and crumbly.

Pour the batter into a loaf tin and sprinkle the left over nuts over the top.

Bake at 350 F for 40-45 minutes. Check with a tooth pick to see if the bread is done. If the toothpick comes out clean after poking it through the center of the cake, it's done.

Teriyaki Chicken

Ingredients:

1 whole chicken, cut in half
3/4 cup granulated sugar
3/4 soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
3 tablespoon white wine

Directions:

1. Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a baking dish.

2. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerated for at least 3 hours.

3. Preheat oven to 350 F (175 C).

4. Bake chicken uncovered in the preheated oven for i hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Recipe by allrecipes.com