Mango Fridge Cake Recipe

2 packs Graham crackers
3 250ml All-purpose cream
2 250ml condensed milk
Mango (thin slices)
1 rectangular tray

Chill the cream for about 3-5 hours. Once chilled, mix it with condensed milk in a bowl. Stir until mixture has even consistency. Put a thin layer of cream-milk mixture on the tray and then the crackers. Cover the crackers with cream-milk again then the mangoes then cream-milk. Repeat the process until you achieve your desired number of layers. Cover the cake and put in the fridge overnight. Serve in time for dessert.

VERDICT

WILL: Abbey misses a lot the oven in our previous home at Punggol, there he created a lot of sumptuous desserts like my favorite brownies and braso de Mercedes. But not owning an oven will never be a hindrance to fulfill our sweet tooth needs... Say Hello to Mango Fridge Cake!

Abbey carefully lay down all the ingredients and waited of our housemates birthday so we can taste his newest masterpiece.

It tastes great! The mango really hit our taste buds big time! Thanks Baby!

Tiong Bahru Bakery Singapore - Croissant

ABBEY: Wilma loves bread and pastries and I'm fond of giving her surprises specially after my night shifts where I buy breakfast for us. As I was searching for bread in Raffles City I saw Tiong Bahru bakery. I once read an article about the establishment that it is selling the best croissant. 

As curiosity kicks in, I waited until the shop's opening at 9am. They were giving bite-size samples of the croissant with chocolate (sorry I forgot the name) and it melted in my mouth. 

I went home with 3 croissants and a chocolate one. A piece costs $3.20; a reasonable price for a wonderful treat.

WILL: I heard the Tiong Bahru bakery when my Ma'am Ivy Woon told me that Sir Francis' and Kuya Dexter's birthday cake of 2012 was from that bakeshop, from there on I took a mental note that someday Abbey and I will visit that place. But...
      Abbey swept off my feet when he got home from a night shift and he is carrying a bag of Tiong Bahru croissants. He told me that it is a famous one here in Singapore and I want him to judge it out. 
      I smelled, I bit, I chewed! This is really a good one! Love it a lot! Even our housemate fell in love with it instantly.
      One of their branch is located at Raffles City and expect a long but fast served queue. 
      Don't miss to try this! 

Sautéed Mung Beans (Munggo Guisado) Recipe

1 1/2 cup munggo (mung bean)
3 pcs tinapa
1/4 kilo ground pork - optional
Chicharon - optional
Bitter Gourd - optional
Medium onion
4-5 cloves of garlic

Wash and soak mung beans overnight. I found this new way to soften munggo by using pressure cooker for 15 minutes. Once done set aside.

In a separate pot, sauté onion, garlic and tinapa for 5 minutes. You can also put the ground pork by this time. Mash munggo using a strainer.

Add 1-2 cups of water and bring it to a boil. Stir it occasionally so the beans will not stick to the pot.
Season to taste. 

Put out the flame and then add crushed chicharon on top.

VERDICT

WILL: Well, sautéed mung beans is a big no-no in our family. Why? My mom arthritis will surely kick her knees off to night of pain. 

      So when I got married and lived far far away from my mom, once in a month I asked Abbey to cook this for me. 

      The soup this favorite viand of mine somewhat relaxes my brain cells. Haha! Abbey have different variations but nothing beats the sautéed mung beans with half cooked sliced bitter gourd.  

      Thanks baby!