Coconut Meringue Slice tastes like a piece heaven on earth. You surely do not want to miss out on something that tastes so good!
Watch this Masala TV video to learn how to make Coconut Meringue Slice and Spicy Szechuan Chicken Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 28 July 2020.
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Coconut Meringue Slice:
Ingredients:
Butter 75gm
Caster sugar 100gm
Egg yolks 2
Milk 2 tbsp
Vanilla essence few drops
Flour 175gm
Baking powder 1 tsp
For The Topping:
Egg whites 2
Desiccated coconut 50gm
Caster sugar 100gm
Flaked almonds as required
Glace cherries to decorate
Method:
Beat the butter and add sugar. Beat in the egg yolks, milk and vanilla essence and lastly fold in the flour, the mixture will be quite stiff. Spread it carefully in a smooth layer over the base of a greased and lined rectangle tin. Beat the egg whites until stiff. Add in the sugar a tbspful at a time. Fold in the desiccated coconut. Spread over the cake mixture and sprinkle with flaked almonds. Bake in the preheated oven at 180 degrees C for 35 minutes, until the meringue is firm to the touch and a pale golden brown. Leave to cool in the tin. Cut into slices to serve. Decorate with glace cherries.
Spicy Szechuan Chicken:
Ingredients for marinade:
Corn flour 3 tsp
Salt 1 tsp
Vinegar 1 tbsp
White pepper ½ tsp
Soy sauce 1 tbsp
Spring onion chopped 1
Ginger 2 slices
Chicken breasts chopped 2
Other ingredients:
Oil for frying
Szechuan peppercorns 2 tbsp
Red chilies, chopped 5
Whole dried red chilies 10
Ginger 4 slices
Spring onion, chopped 1
Peanuts ⅓ cup
Sugar ½ tsp
Rice wine ½ tbsp
Sesame oil 1 tbsp
Spring onion, chopped for garnish
Method:
Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes. In only about 4 tbsps of oil, shallow fry the chicken until browned and crispy. Remove and set aside. Heat oil in a wok. Add the Szechuan peppercorns and dried red chilies. Fry until fragrant. Add the rest of the dried red chilies, ginger, spring onion and peanuts. Fry for a minute. Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat. Garnish with chopped spring onions.
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