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Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Lychee and mango ice


You'll need

60 gm light palm sugar ½ pandan leaf, bruised, cut into strips and knotted (see note) 4 canned water chestnuts, drained 20 lychees, peeled 1 small mango, flesh cut into 1cm dice To serve: coconut milk or coconut cream To serve: shaved ice

Method

  • 01
  • Combine sugar, pandan leaf and 60ml water in a saucepan and stir over medium heat until sugar dissolves (1-2 minutes). Transfer to a bowl placed over ice and set aside to cool.
  • 02
  • Rinse water chestnuts and thinly slice. Blanch (10-20 seconds), then refresh. Drain.
  • 03
  • Divide lychees, mango and water chestnut among bowls. Drizzle over syrup and coconut milk, top with ice and serve immediately.

Note Pandan leaves are available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2009

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