Apart from the difference in the choice of fruits as compared to the previous one, this butter cake recipe also had an addition of milk and a sequence of whisking that made the cake a lot lighter and fluffier in texture right after baking. I also love how the mango sticks to the cake, which makes it a lot neater and easier for serving guests.
This was my first time baking a butter cake. The cake turned out looking a little heavier than I’ve wanted it to be, but I was delighted that my friends enjoyed the cake nevertheless. Phew!
The guy once said he loves this dish, because of the way the tomatoes add a sourly taste to it. Here’s a last attempt by myself to make this dish for him before he disappears from here.
Cooking this dish made me realise how unhealthy it is. Apart from the fresh cucumber, the rest of the side dishes are all deep fried; the rice is also cooked in the most unhealthy manner – using coconut milk. No wonder this dish is so delicious and popular in Singapore!
These Maggi Mee recipes originated from the Sunday Times article back in April 2007, where a whole list of 50 yummy Maggie Mee recipes were featured. However, instead of following them in a doggedly step-by-step manner, I’ve chosen to adapt them according to my own taste and convenience (i.e. available ingredients).
