Bananas that have become overriped, with brown specks all over, are desirable for making a good cake/muffin or bread. It is at this stage that the f ragrance is released and gives it best to a banana cake. It's all in a name, a cake is created if this batter is baked in a cake pan, a muffin if baked in a muffin pan, a bread it is when baked in a loaf pan and then when fried it is 'Kuih Kodok'
Ingredients:
2 eggs, separated
1 1/3 cups granulated sugar
2 cups sifted flour
1 tsp. baking powder
1 tsp. salt1 tsp. baking soda
1/3 cup OIL
1 cup mashed bananas
2/3 cup buttermilk (sour milk) or add 1 tsp. lemon juice or vinegar to regular milk
1 tsp. vanilla
Method:
1. Beat egg whites until frothy, adding 1 cup sugar. Set aside.
2. Mix the sugar, baking powder, flour, salt and soda in a separate bowl.
3. Then add the oil, mashed bananas and 1/2 of the buttermilk and vanilla. Beat for about 2 minutes. Add the rest of the buttermilk and egg yolks. Beat again for about 2 minutes.
4. Fold in the beaten egg whites. Pour into 2 greased 9 inch cake pans and bake 30 minutes in a 350 degree oven.
Serves
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All soups consumed by my family are usually served hot which is temperature and when this soup appears in any menu as Hot and Sour, i expect Hot meant spicy.. So when i make this soup, it is spicy and when i read that this Soup is reputed to be good for colds , i was amazed because every time i have a cold it all started from a sore throat and anything spicy is no no. Then again, if omit the chilli oil and keep soup at temperature Hot would certainly do the cold alot of good.
Ingredients:
1 cake silkin tofu - cut into small strips
1/2 cup bamboo shoots julienned
2 tsp julienned black fungus (Wood Ear) - soak
3 - 4 Chinese dry mushrooms - soak, remove stems and cut into strips
2 tsp of julienced Char Choy
2 ounces pork tenderloin, julienned
Marinade:
1 tsp soya sauce
1 tsp tapioca starch
1/2 tsp sesame oil
6 cups water (or 5 cups water and 1 cup chicken broth)
(I)
1/2 tsp kosher salt
1 tsp sugar
2 Tbsp soya sauce
2 Tbsp red rice vinegar
1 tsp sesame oil
1 tsp of chilli oil
1 egg - beaten lightly
Garnishes:
2 Tbsp finely chopped green onion
1 Tbsp finely chopped ginger
pepper to taste
Thickening mixture:
1 Tbsp cornflour (it is more stable than tapioca flour)
1/4 cup water
Method:
1. Boil broth/water. When it is boiling add the char choy, mushrooms and wood ear. Simmer until char choy releases its flavor.
2. Add the tofu and when the broth comes back to the boili add the marinated pork. Add the remaining ingredients in (I).
3. Beat the egg well. Set aside. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
3.. Mix the cornflour and water. Slowly pour the cornflour mixture into the soup, stirring while it is being added. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
4. Slowly drop in the beaten egg, stirring in one direction at the same time.
5. Add garnishes and serve hot.
Serves
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The trick to cooking scallops is to heat them sufficiently to destroy harmful organisms, but not so long as to make the flesh too tough. This requires careful monitoring, as scallops can be toughened by just seconds of overcooking. Scallops undergo a characteristic change when cooked, this can help you judge doneness: They turn opaque and their flesh is just firm, not soft.
Ingredients:
1 lb fresh scallops
1/2 lb broccoli - cut into bite size and microwave on high for 1 minute
4 ginger slices
2 spring onions
1 tbsp cooking wine
1 carrot - cut into thin slices
3 cloves minced garlic
2 tbsp oil
Seasoning:
1 tbsp oyster sauce
½ tbsp fish sauce
1 tsp sugar
1 tbsp Sesame oil
Method:
1. Remove and discard the tiny muscle on the side of the scallops first and rinse well.
2. Bring water in pan to boil, blanch scallops for about 3 minutes in water with spring onions, ginger, wine and scallops added, then remove. Alternatively, towel dry scallops and season with kosher salt and pepper. Heat pan with 1 tbsp oil and sear scallops until brown on both sides.
Heat 2 tbsp of oil , add in carrots and broccoli . Pour in seasonings and minced garlic, then add scallops and mix well, remove to serving plate .
Serves
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