What to Cook

Milk Barfi

by Alexa P., on Thu, December 16, 2010
Indian
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This Indian fudge did not want to behave. So keep an eye on it while it’s in the microwave or else you’ll be cleaning milky barfi for hours

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What to Cook

Vermicelli Payasam

by The Charlie, on Thu, December 16, 2010
Indian
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Something about the combo of ghee and pasta made this smell incredibly irresistible. This dessert has a lot of texture from the nuts and raisins.

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What to Cook

Kulfi

by Alexa P., on Thu, December 16, 2010
Indian
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This is a simple Indian ice cream that is milky with a strong cardamom tinge. Infact, our office was filled with milky cardamom aroma for hours!

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What to Cook

Gazpacho Popsicle

by Alexa P., on Thu, December 16, 2010
Western
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Why should soup be served hot? Why not cold? Why not frozen even? Treat your guests to a fun dinner party with soup popsicles.

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What to Cook

Vietnamese Fruit Roll with a Raspberry Balsamic Dip

by Alexa P., on Thu, December 16, 2010
Dessert
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A spring roll for dessert? Well why not! Try this as a fun dessert recipe for your guests.

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What to Cook

Tilapia Nachos

by Sjaiful A., on Thu, December 16, 2010
Western
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Tilapia goes well with this recipe because its distinctive taste comes through the strong Mexican flavours.

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What to Cook

Lamb Briyani

by Aida Azizuddin, on Thu, December 16, 2010
Indian
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I like to cook the meat together with the rice because you can use one pot and the flavour of the meat will infuse into the rice making it richer and more fragrant. Then I’ll serve it with a jelatah (sweet-sour cucumber salad).

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