Ma po dou fu

Ingredients:
400g beancurd (silken)
4 baby leeks or 2 leeks
30ml peanut oil
100g ground beef
1 1/2 Tbs Sichuan chilli bean paste (dou ban jiang)(up to 1 Tb more if you want it more fiery)
1 Tb fermented black beans (or fermented black bean paste)
1 Tb Sichuan chilli paste
100ml chicken stock
1 tsp sugar
dash of light soya sauce
salt to taste
cornstarch or potato starch mixed with cold water (for thickening)
1/2 tsp roasted Sichuan pepper (hua jiao)
1 stalk spring onion

Method:
1. Cut beancurd into 1-inch cubes and steep in salted hot water. Cut leek into thin slices. Cut spring onion into fine slivers.
2. Season wok, add peanut oil and heat over a high flame until smoking. Add minced beef and stir-fry until crispy and a little brown, but not yet dry.
3. Remove the minced beef and put on paper towel to absorb oil.
4. Turn the heat down to medium, add the chilli bean paste and stir-fry for about a minute, until the oil is a rich red colour. Add the fermented black beans and chilli paste and stir-fry for another 30 seconds until the mixture is fragrant and the oil is nice and red.
5. Add the drained beancurd and stock. Mix in gently by pushing the back of your ladle or wok scoop from the centre of the wok - do not stir or the beancurd will break up. Season with sugar, a dash of light soy sauce and salt to taste. Simmer for about 5 minutes until the beancurd has absorbed the flavours of the sauce.
6. Add the leek and half the minced beef and gently mix in. When the leek is just cooked, add the cornstarch (or potato starch) mixture in two or three stages, mixing well, until the sauce has thickened enough to cling glossily to the meat and beancurd.
7. Finally, pour everything into a deep bowl, scatter with the remaining ground beef, Sichuan pepper and fine slivers of spring onions.
PS: This recipe can be adapted for vegetarian use by omitting the ground beef and chicken stock

Banana Muffin

Ingredients:
2 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon (optional)
4 ripe bananas, mashed
2/3 cup granulated sugar
1 egg & 1 egg yolk, lightly beaten
1/2 cup butter, melted
1/3 cup coarsely chopped walnuts (optional)

Method:
1. Preheat oven to 190 degrees C. Line a 12 cup muffin tray with muffin cups or grease lightly with butter.
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
3. In another bowl, beat the mashed bananas, sugar, eggs and melted butter together.
4. Stir the banana mixture and walnuts into the flour mixture until just combined.
5. Divide the batter into the muffin tray.
6. Bake in preheated oven on the middle rack for 20 minutes or until golden brown and a toothpick inserted into the centre of a muffin comes out clean.

Honeyed Chicken Wings

Ingredients:
2 tablespoons sesame oil
1/2 teaspoon minced garlic
1 tablespoon grated ginger
8 pieces chicken wing (separated)
3 tablespoons honey
3 tablespoons light soya sauce
60 ml worcestershire sauce

Method:

1. Marinate wings in all the ingredients.
2. Leave for at least an hour.
3. Deep fry wings till brown and crispy.

Chicken & Mango Salad

Ingredients for salad:
1 kg cooked chicken fillets
1/2 cup shredded coconut
1 mango (peeled and chopped)
4 spring onions

Ingredients for mayonnaise:
1 teaspoon curry powder
1/4 teaspoon five spice powder
1 clove garlic
1 teaspoon fresh ginger (grated)
3/4 cup low fat mayonnaise
1/4 cup coconut milk

Method:

1. Toast coconut in an oven at 180°C oven or 5 minutes.
2. Cut chicken and mango into bite size pieces.
3. Mix chicken, coconut and spring onions.
4. Combine all mayonnaise ingredients.
5. Mix mayonnaise, chicken and mango together.
6. Refrigerate for at least 1 hour before serving.

Snow Moon Cake

Ingredients:
Lotus paste, yam paste, durian paste,red bean paste.
Divide into smallballs about 120 g each.

Syrup:
Sugar 250 g
Water 300 g
Lemon 1 slice
Boil the ingredients for syrup together and leave to cool.

Cooked flour:
Flour 250 g
Place flour in the oven and bake for 10 mins at 180 ºC.

Pastry:
Cooked glutinous rice flour 150 g
Cooked flour 110 g
Syrup 400 g
Shortening 40g
A little colouring essence(optional)

Method:
1. Shift the cooked glutinous rice flour and cooked flour together. Add in the syrup and shortening and mix well. Divide the dough into 4 portions. Add a different colour and essence to each before dividing into small pieces.
2. Enclose each piece with the appropriate filling.
3. Press firmly into moon cake moulds. Unmould and serve.(If desired, store in refrigerator)

Claypot Rice

Ingredients
2 chicken drumsticks, deboned and cut into 2cm pieces.
80g Chinese mushrooms, softened in hot water and stalks removed.
400g Thai long grain white rice, washed.
400ml chicken stock.
½ waxed duck leg, deboned and sliced thinly.
150g salted fish.
200g choy sum

Marinade For Chicken
30ml ginger juice
½ tsp salt
¼ tsp pepper
¼ tsp five-spice powder
¼ tsp sesame oil
¼ tsp dark soy sauce

Braise For Mushrooms
250ml chicken stock
Sprinkling of salt and pepper

Sauce
100ml thick soy sauce
2 tbsps oil

Method
1. Season chicken with marinade. Set aside for 2 mins. Cook mushrooms with braise ingredients over a low fire for 30 mins. Remove and set aside.
2. Put rice in claypot and add chicken stock. Stir so rice adsorbs some stock even before cooking.
3. Cover claypot and cook over a high fire for 5 mins. As soon as smoke comes out of the claypot, remove cover and add waxed duck, Chinese sausage, if using, braised mushrooms and marinated chicken on top of rice. Bury salted fish into rice, as it takes longer to cook. Replace cover and turn fire to low. Simmer for 15 mins.
4. Remove cover again and add choy sum. Cover and simmer for 1 minute.
5. Add sauce, stir to mix well and dish out to serve.

Cream Puffs

INGREDIENTS (makes many puffs)
400ml water
1 tbsp sugar
1/2 tsp salt
200g butter
200g flour
8 eggs

Method:
1. Preheat oven to 200°C.
2. Mix all the ingredients except the flour together and bring to boil.
3. Mix in flour to melted butter.
4. Add eggs one at a time.
5. Spoon mixture or pipe mixture onto greased and floured trays.
6. Bake for until puffed and golden.

Bak Kut Teh

Ingredients:
Spices tied in a cloth square:
1 cinnomon stick
4-5 cloves
1 tsp white peppercorns
1 tbs Kei Chee (Dried Hawthorn Berries)
2 whole star anises
500g meaty pork ribs
2 whole heads of garlic, unpeeled
1 tbs dark soya sauce
6-7 cups of water1 tbs salt


Method:
1. Wash the porkribs, blanch in hot water, drain.
2. Place ribs, spice packet and the garlic in pot.
3. Add water to cover and bring to boil
4. Add soya sauce & salt.
5. Reduce heat to simmering & cook till ribs are tender.

Vietnamese Lemon Grass Chicken

A. Ingredients for Marinade

500g chicken, cut into pieces, with bones
50g lemon grass
1 tsp Vietnamese fish sauce
14g garlic
6g ginger
30g shallots
20g chili, deseeded
20g spring onions, chopped
2tbsp oil
1tsp sugar
¼ tsp gourmet powder (optional)


Method:
1. Blend the lemon grass, garlic, ginger, shallots and chili. Sauté the mixture with oil till fragrant. Leave aside to cool.
2. Marinade chicken with the cool spice mixture and the rest of the ingredients for several hours, preferably, overnight.


B. Ingredients
3tbsp sugar
1tbsp oil
3tsp Vietnamese fish sauce
1\8tsp salt
2tbsp water
1no lemon grass, bashed
12g fresh chili, sliced
spring onions for garnishing


Method:
1. Caramelize the sugar over low heat till light golden-brown.
2. Add in the oil, lemon grass and the marinated chicken. Fry to seal the juices in the chicken before adding in the water, fish sauce and salt. Add in the chilies and some spring onions for garnishing.

Vanilla Cupcakes

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)


Ingredients for cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Ingredients for Icing:
Vanilla Buttercream (recipe follows) or Chocolate Buttercream

Method:
1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Sambal Fish

Ingredients:
4 medium sized Kembong fish
4 fresh dried chillies, sliced and de-seeded
5 dried chillies
8 shallots, sliced
Half a clove of garlic
1 inch sliced piece of belachan - roasted
1 stalk of lemon grass
1 tbsp of tamarind (Assam)
1 tbsp of sugar
Salt to taste
10 tbsp cooking oil for frying

Method:
1. Soak the dried chillies in warm water for at least 15 minutes.
2. Wash and clean the fish , then fry the fish on both sides in a small amount of hot oil.
3. Set aside the fish, and discard the oil from the pan.
4. Pound together finely, in a blender, the fresh & dried chillies, then followed by the garlic and the shallots.
5. In the same wok, add the remainder of the cooking oil and fry the pound ingredients, followed by the lemongrass and the belachan.
6. Then add 1 cup of the strained tamarind juice, salt and sugar according to taste, to the mixture and continue boiling.
7. When the gravy mixture starts to boil, add the fish.
8. Cook on medium heat for 10mins until gravy starts to thicken and serve.

Chilli Crabs

Ingredients:
Crabs 1kg
Sambal Chilli Paste 300g
Ketchup 2 tablespoon
Chilli Sauce 2 tablespoon
Sugar 1 teaspoon
Salt 1/2 teaspoon
Stocks 900ml
Eggs (beaten) 2 pcs
Oil 1 spoonful

Method:
1. Wash & cut crabs into 4 parts.
2. Heat wok and add oil.
3. Put the crabs into heated wok and fry for 2 mins.
4. Add stocks and seasonings, cover wok and cook for 6 mins.
5. Add eggs and fry till well mix.

Ikan Bilis Fried Rice

Ingredients:
2 tbsps oil
1 onion sliced
2 cloves garlic, minced
2 red chilies, seeded and sliced
100g mixed vegetables
150g dried ikan bilis, rinsed, drained well and deep-fried until crisp
4 cups cooked rice, cooled.
1 tsp salt or 3 tbsps light soy sauce
2 egg omelettes, cooled and sliced into thin strips.


Method
1. Heat oil in pan over a medium fire and fry onion, garlic and chilies for 2-3 mins or until fragrant.
2. Add mixed vegetables and stir-fry for another 2 mins.
3. Add deep-fried ikan bilis, rice and mix well for another 30 secs. Season with salt or soy sauce.
4. Top with shredded omelette and serve immediately

Vietnam Spring Roll (Goi Cuon)

Spring Roll Ingredients:
12 rice paper rounds (banh trang)
3 oz. rice vermicelli, soaked in hot water for 10 minutes, till soft
24 medium shrimp, unpeeled
1/2 small head green leaf, red leaf or romaine lettuce (about 10-12 leaves)
2 carrots1 large cucumber
1/4 cup of any or all of the following fresh herbs: thai basil, mint, cilantro (I like to use mostly basil, with a smattering of mint in the mix, but use whatever suits your taste)
3 stalks scallions


Method
1. Bring a pot of water to a boil and cook the unshelled shrimp till pink and opaque, around two to three minutes or so. Fish out the shrimp but keep the water boiling; add the rice noodles and cook for a minute or so. Drain and rinse in cool water.
2. Peel and slice the shrimp in half lengthwise.
3. Peel apart the lettuce leaves and slice into thin strips. Peel and julienne the carrots and cucumber; mince up the herbs and scallions.
4. You’ll need a large bowl or pan, big enough to accommodate the rice paper round. Fill with warm water, and soak one wrapper for around a minute or so, until it’s soft and pliable.
5. Lay the wrapper on a plate or other flat surface. You’ll be placing your ingredients in the bottom half of the wrapper – if this is your first time making spring rolls, it’s a good idea to start with smaller quantities.
Begin with a small handful of lettuce in the bottom third of the wrapper, and add an approximately equal amount of rice noodle. Top with a neat row of cucumbers and another neat row of carrots. Lay a row of shrimp close to the middle of the wrapper, pink side down. Sprinkle with some of the herb mixture.
6. Fold up the bottom, then the two sides; continue rolling up, keeping the wrapper firmly around the ingredients to get a good roll, but being careful not to tug too tightly so as to avoid tearing the wrapper. Place the roll seam side down.
7. Continue making the rolls. Unfortunately, the rolls don’t keep well, so serve them straight away*, with plenty of dipping sauce. If you’re serving them as an appetizer, you can cut the rolls in half using a sharp knife.
*If you absolutely must make them ahead of time, place them in an airtight container lined with damp towel and store at cool room temperature, not in the fridge. These will keep for an hour or two.

Ingredients for dipping sauce
1 shallot or 1-2 cloves garlic
1/2 cup hoisin sauce
1 Tbsp. rice vinegar
1/4 cup water
2 tsps. Asian red chili paste (I use sambal oelek, but any chili paste will do)
2 Tbsp. chopped peanuts for garnish


Method
1. Stir-fry the minced garlic or shallot for a minute or two, until the garlic is softened.
2. Add the hoisin sauce, rice vinegar and water, and bring to a boil.
3. Add chili paste to taste (about 2 tsps. generally does it for me).
4. Remove from heat, pour in dipping bowl(s), and garnish with chopped peanut.

Stuffed Soya Bean Puffs in Egg Sauce

Ingredients:
6 - 8 soya bean puffs
150 g minced pork
4 water chestnuts (peeled and chopped)
3 - 4 dried Chinese mushrooms(destemmed, soaked and finely sliced) * You may also use canned straw mushrooms if preferred
1/2 small carrot (grated)
200 ml chicken stock (pre-seasoned)
1 egg (beaten)
1 teaspoon cornstarch(half of it blended with the chicken stock)
salt and pepper to taste
dash of sesame oil

Method:

1. Mix pork, water chestnuts, mushroom and carrot. Season with light soya sauce, sesame oil, pepper and 1/2 teaspoon cornstarch. Mix well.
2. Slit each soya bean puff and stuff some of the minced pork mixture into the slits.
3. Steam soya bean puffs for 10 to 15 minutes until filling is cooked. Place on serving dish.
4. Heat chicken stock in pan. Bring to the boil until stock bubbles and begins to thicken.
5. Trail beaten egg in soup, forming "ribbons". Do not stir until egg sets. Turn off heat and immediately pour over soya bean puffs. Garnish and serve.

Dry Mee Siam

Ingredients:
3 tbsps oil
16 cloves garlic, minced
300g prawns, shelled, deveined, seasoned with salt and pepper
3 tbsps tau cheo, or salted soy bean paste
3 tbsps tom yam paste
400g beehoon soaked in water for ½ hour

Seasoning
30ml chicken stock
1 tsp dark soy sauce
1 tsp sesame oil
3 tsp sugar

Garnishing
2 pieces tau kwa, fried and sliced
50g spring onions, chopped
2 red chilies, seeded and cut into strips


Method
1. Heat oil and stir-fry garlic until fragrant. Add prawns and continue to stir-fry till cooked. Dish out and set aside.
2. Using the same oil and plan, stir-fry tau cheo and tom yam paste till fragrant, about 3 mins.
3. Add Beehoon and seasoning. Mix well and stir-fry for another 5 mins unti beehoon is cooked.
4. Garnish with fried tau kwa, spring onions and chilies. Serve at once.

Limau Purut Chicken Curry

Ingredients
1.8kg chicken, chopped into pieces
8 medium potatoes (cut into wedges)

To marinate chicken for a few hours
5 Tbs Baba's meat curry powder (2 Tbs to marinate chicken and 3 Tbs to mix into chilli paste)
1 tsp salt
10 Tbs cooking oil (for frying paste)

Chilli paste
8 buah keras (candle nut)
25 dried chillies (soak in hot water for about half an hour, wash and drain) 10g turmeric
15g lengkuas (galangal)
180g shallots
30g garlic
1 stalk lemongrass, bashed
Grind the above, except lemongrass, into a fine paste.
6 limau purut leaves (remove stalk and tear leaves up roughly)
Thick coconut milk from one coconut (250ml)
800ml water
half to 1 tsp salt (to taste)

Method
1. Wash chicken and drain dry. Marinate it with curry powder and salt for a few hours.
2. Deep-fry potatoes till half-cooked. Set aside.
3. Add 3 Tbs meat curry powder to chilli paste and mix well.
4. Heat wok and add oil. When it turns hot, add ground spices and fry over low heat for about 10 minutes till oil emerges. Add bashed lemongrass and limau purut leaves halfway through.
5. Put in chicken and fry till the pieces are well coated with chilli paste. Add potatoes.
6. Add water slowly and bring curry to a boil. Lower heat and simmer for about 20 minutes, depending on how tender you want the chicken to be.
7. Add salt, bearing in mind it should be a little salty as thick coconut milk has yet to be added.
8. Add thick coconut milk and bring to a boil. Don't keep boiling. Turn off heat.

ROAST CHICKEN

INGREDIENTS
1 spring chicken (1 - 1.3kg)
1 Tbs light soy sauce
1 tsp dark soy sauce
1 1/2 Tbs sugar
1 Tbs ginger juice
1 tsp sherry
1 tsp honey
1/2 tsp salt
1 tsp pepper

GARNISHES
2 medium potatoes, a few tomatoes, a few stalks of parsley

METHOD
1. Marinade chicken with the above ingredients for at least 8 hours (4 hours will do if you are in a hurry).
2. Preheat oven at 175 deg C with turbo if your oven has a fan. Otherwise, just bake it at 175 deg C. Put chicken on a wire rack with a tray below to collect juices and oil. Pour some of the marinade over the chicken and inside the cavity.
3. Bake it breast side down for 45 minutes. Then turn it over and bake it breast side up for 15 minutes. You can cut potatoes into wedges and bake with the chicken. Put them in when you first start baking.
4. Garnish with the tomatoes, potato wedges and parsley.

Panfried Pomfret with Black Bean Sauce

Ingredients:
1 medium-sized black pomfret
4 cloves garlic (finely chopped)
1 large knob ginger (shredded)
2 tablespoons preserved soya beans(tau choo)
1 lime(remove skin and cut lime skin into fine slices)
2 tablespoons cornstarch
100 ml water(blended with a 1 teaspoon cornstarch)
1 tablespoon dark soya sauce
1 tablespoon light soya sauce
1 teaspoon sugar
soya bean oil for shallow frying
pepper to taste

Method:

1. Make 2 to 3 diagonal slits in the flesh on either side of the fish. Rub both sides of the pomfret with the light and dark soya sauce and a dash of pepper. Leave aside for 15 minutes.
2. Cover the fish in cornstarch and press well to make cornstarch stick.
3. Heat 1 tablespoon oil in pan and fry garlic and ginger till crisp. Lift and drain on a paper tower. Add remaining oil and fry pomfret till golden brown on the outside. Make sure the fish is well-cooked on the inside too. Lift, drain and place on serving dish.
4. Mix water and blended cornstarch with preserved soya beans and simmer over low heat till gravy thickens. Add 1 to 2 teaspoon sugar to taste. Turn off heat, and squeeze juice from half the lime into sauce. Pour hot sauce over fish and serve immediately.
5. Garnish with crispy garlic and ginger.

-->Note: If you are preparing the fish ahead of time, do not pour the sauce over the fish until you are ready to serve.

Chicken abalone porridge

Ingredients:
4 pcs conpoy
1 pc abalone strip
6 red dates
1.5 pcs of wai san (Japanese yam or dioscorea)
16 wolfberries
2 cups of Thai rice
1 medium-sized chicken
300g of pork spare ribs (the more bones, the better)
3 big bowls of water
1 can of Mexican abalone chives
sesame oil
salt and white pepper (to taste)

Method
Two days before :
Wash conpoy, abalone strip, dried red dates, dioscorea and wolfberries. Soak in hot water before refrigerating overnight.

Day before:
1. Wash Thai rice before soaking in cold water to which a pinch of salt has been added.
2. Clean chicken and then blanch with boiling water. Do the same with the pork ribs.
3. Stuff chicken with conpoy, dioscorea and the abalone strip
4. In a slow cooker, place stuffed chicken, pork ribs, wolfberries and red dates. Fill with three big bowls of water. Season with salt and pepper. Cook for at least eight hours or until chicken is tender (everything should fall apart with gentle prodding).
5. Separate meat from chicken and pork ribs. Keep conpoy. Shred abalone strip.
6. Place chicken, pork, conpoy and abalone strips in a shallow dish covered with soup stock.
7. Strain soup stock and place everything in fridge overnight.

D Day:
1. Remove coagulated fat from soup
2. Remove water from rice.
3. Slow-cook rice and soup stock for about 8 hours.
Before serving:
1. Add chicken, pork conpoy and abalone strips to porridge.
2. Garnish with sliced canned abalone and chives and drizzle sesame oil over.

American Cheesecake

Ingredients:
500g Philadelphia cream cheese
140g sugar
75g sour cream
45g Even brand plain cream from France
3 eggs
5g vanilla essence

Method:
1. Pre-heat your oven to 180 deg C.
2. Prepare the inside of a cake mould for a 1kg cake with a little butter and flour, set aside.
3. In a mixing bowl, beat the cream cheese and sugar until smooth for at least eight minutes at third speed.
4. Add sour cream step by step to the mixture and continue to beat till smooth at second speed.
5. Add the eggs one by one and the vanilla essence. Continue to mix at the second speed till the mixture becomes fluffy.
6. Pour it into the mould and bake in a bain marie (a large pan of barely simmering water in which the mould, or a container with the mould in it, is placed), which allows the mixture to be heated gently and evenly for 30 minutes at 180 deg C.
7. After 30 minutes, flip the cheesecake over to check if both the top and bottom are evenly browned. If not, put the cake back into the mould, with the darker side at the bottom and place it in the oven again. Adjust the oven temperature to 100 deg C for 30 minutes more until the cheesecake becomes firm. Be careful: Over-baking your cheesecake will cause the skin to crack and it will become dry and difficult to cut.
8. Let the cheesecake cool down to room temperature. Place the cheesecake onto the prepared base.

To make base:
1. Purchase ready-rolled flat sugar dough (about 0.5cm thick) from major supermarkets.
2. Cut the dough to the correct diameter, that is, similar to the cheesecake mould, and bake in oven at 200 deg C until it turns golden brown. Leave to cool.

Strawberry Tart

Ingredients:
2 1/2 tablespoons cornstarch
2/3 cup white sugar
6 (4 inch) prepared tart shells, baked
1 pinch salt
1 cup apple juice
3 cups fresh strawberries

Method To Make Glaze:

1. Blend the sugar, cornstarch, and salt; stir into apple juice.

2. Cook over a medium heat, stirring constantly until smooth and thick.

3. Allow to cool for 10 minutes.
4. Spread a small quantity of the glaze over the bottoms of the shells.

5. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts.

6. Spoon remaining glaze carefully over the berries, covering them well.

7. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

Mango Cake

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2/3 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup mango puree
1/2 cup chopped walnuts

Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease a 9 x 5 inch loaf pan.
3. Cream butter or margarine and sugar till light and fluffy.
4. Add eggs and beat well.
5. Mix together flour and baking soda; blend into creamed mixture.
6. Fold in buttermilk, vanilla, mango puree, and chopped nuts.
7. Pour batter into prepared pan.
8. Bake for 40 to 50 minutes, or until done.