banana cake resepi

Ingredients:

310 g all-purpose flour

10 g baking soda

1 g salt

115 g unsalted butter ( I used margarine sbb butter pinishhh )

120 g white sugar

80 g light brown sugar

2 eggs

4 ripe bananas, mashed

160 ml buttermilk ( 155ml milk + 5ml vinegar/lemon juice )

*60 g chopped walnuts ( I didn't add in any nuts sbb I like my banana cake to be plain )

How to make:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, soda and salt; set aside.

2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.

3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool. After the cake has cooled off a little bit, I wrapped the cake in cling wrap and left it overnight.

Italian Meatballs

Ingredients:

Meatballs -

minced turkey, 2 eggs, parmesan, breadcrumbs, pine nuts, oregano, salt & pepper, parsley Sauce - 1 tin chopped tomatoes, 4 cloves sliced garlic, 1/2 an onion (chopped), salt & pepper, parsley, borlotti beans, oregano

Directions:

Fry the chopped onion and garlic until transparent and then liquidize with half the tomatoes. Add tomatoes to pan and bring to the boil,then add mushed onions, garlic, beans and oregano and simmer gently for 10 minutes. While sauce is simmering, fry meat, onions and nuts until light brown. Let meat mixture cool down bit, then mix meatball ingredients - with hands is best - into chestnut sized balls and fry until brown. Add meatballs to sauce, sprinkle with parsley and serve with linguine or pappardelle.

bihun singapura

Ingredients
Small shrimps - A handful, peel off the shells and boil the shells to get some stock. Just a little water will do. Leave the shrimps asides
1 piece of bihun (enough for two or three person) - soak
1 large handful of beansprouts (taugeh)
1 stalk of coriader leaves (daun ketumbar) or Chinese celery (daun sup)
1 bulb of garlic (bawang putih) - pounded
1 onion (bawang merah) - pounded
oil (minyak masak)
black pepper, coarsely pounded (lada hitam kasar)

Method

1.Heat oil, stir fry the pounded onion and garlic
2.Add shrimps
3.Add beansprout and coriander leaves
4.Add bihun
5.Add enough water to make the bihun moist
6.Flavour it with black pepper, salt and some fish sauce

Walnut Coffee Cake with Butter Caramel Sauce

Ingredients 220g flour 200g white sugar 100g brown sugar 5g Nescafe ( or any instant coffee ) 3 tablespoon baking powder 1 pinch of salt 115g shortening ( you can use butter if there's no shortening at home ) 230ml milk 1 teaspoon of vanilla essence 4 egg whites 50g crushed walnuts ( any nuts would do if you don't have any walnuts )
How to make:
1. Mix dry ingredients into a bowl, add shortening,milk and vanilla. Beat in mixer for 1 minute or until the mixture is well blended.
2. Add in the egg whites and mix until mixture becomes fluffy or smooth.
3. Bake in prepared pan and preheated oven ( 170-180 degrees) for 30-40 minutes. Halfway through baking, add in crushed walnuts onto the batter and continue baking.This may differ according to your oven temp.Like mine, I had it cooked for 50 minutes at 160 degrees.
4. Leave cake to cool and meanwhile, prepare the butter caramel sauce. Ingredients 60g sugar 2 tablespoons butter 60ml cream, warmed vanilla essence
How to make:
1. Melt the butter in a large saucepan. Stir in the sugar and cook over medium heat, stirring occasionally with a heatproof utensil, until the mixture begins to caramelize and turn an amber color.
2. When the caramel has turned somewhat reddish and has begun to smoke, and just when it looks and smells as if it is about to burn, remove from the heat and quickly pour in the heavy cream.
3. Stir the caramel until the sauce is smooth and creamy. Add the vanilla.

Resepi of "Kung Pao Chicken"

Ingredients: 600 gm chicken ( whit meat/dark meat --> ikut selera ) cornflour salt pepper 100 gm cashew nuts - toasted ( nak grg pon bleh ) 30 gm dry chilli, cut into half 1 large onion, cut into big chunks 4 cloves garlic, pounded 3 cm ginger, pounded 1 green bell pepper ( capsicum ) 3 tbsp oyster sauce 2 tbsp chilli sauce 1 tbsp tomato sauce 1/4 cup water oil salt, pepper, sugar to taste

How to make:

1. Season the chicken with salt&pepper and then coat with cornflour. Deep fry and place on kitchen towel.

2. Saute dy chilli and put aside. Then saute the garlic, ginger and onions.

3. Add in the capsicum, fried chicken, oyster sauce, chilli sauce and tomato sauce and add the water.

4. Lastly add in the cashew nuts and dry chilli that was put aside. Let simmer for 3-5mins, remove from heat and serve with warm white rice.

picture or spring roll

Resepi of chicken spring roll

1. Chicken spring roll
   
   Ingredients
   3 dried spring roll skin
   3 eggs
   300g Chicken (slice into pieces)
   3 slide of cheese
   1 tablespoon chopped spring onions
   50g of butter
   1 tablespoon mayonnaise
   1 tomato (slide into pieces)
   
   Seasoning
   A.1/3 tablespoon black pepper
   1/3 tablespoon salt
   
   
   
   Methods
   1)Mix chicken slide with seasoning A they had prepare.
   2)Heat olive oil for 1 minute and put in butter. Add marinated chicken slide when the butter melt
   3)Beat 2 eggs and prepare the wok with little oil flavored with olive oil, fry the eggs prepared till both side are evenly golden. Remove.
   4)Cut the fried eggs into pieces.
   5)Put pieces of fried eggs, tomato slide,1 slide of cheese and the chicken slide, on each dried spring roll.
   6)Roll up tightly and form a, firm long roll. Repeat step 5 and make 3 rolls.
   7)Brush the egg to spring roll to spring rolls and fry it until golden and crispy(around 3 minute).Remove with a spitted spoon and cut into small section, and arrange on a plate.
   Drizzle mayonnaise into spring rolls and sprinkle with chopped spring onions and serve.
   

The History of Mother's Day

The earliest Mother's Day celebrations are traced back to the spring celebrations of ancient Greece in honor of Rhea1, the Mother of the Gods. 　　During the 1600's, England celebrated a day called “Mothering Sunday2,” celebrated on the 4th Sunday of Lent3. “Mothering Sunday” honored the mothers of England. During this time many of the England's poor worked as servants for the wealthy. As most jobs were located far from their homes, the servants would live at the houses of their employers. On Mothering Sunday the servants would have the day off and were encouraged to return home and spend the day with their mothers. A special cake, called the mothering cake, was often brought along to provide a festive touch4. 　　As Christianity spread throughout Europe the celebration changed to honor the “Mother Church5”  the spiritual power that gave them life and protected them from harm. Over time the church festival blended with the Mothering Sunday celebration. People began honoring their mothers as well as the church. 　　In the United States Mother's Day was first suggested in 1872 by Julia Ward Howe6 as a day dedicated to peace. 　　In 1907 Ana Jarvis, from Philadelphia, began a campaign to establish a national Mother's Day. Ms. Jarvis persuaded her mother's church in Grafton, West Virginia to celebrate Mother's Day on the second anniversary of her mother's death, the 2nd Sunday of May. By the next year Mother's Day was also celebrated in Philadelphia. 　　Ms. Jarvis and her supporters began to write to ministers, businessmen, and politicians in their quest to establish a national Mother's Day. It was successful, by 1911 Mother's Day was celebrated in almost every state. President Woodrow Wilson1, in 1914, made the official announcement proclaiming Mother's Day a national holiday that was to be held each year on the 2nd Sunday of May. 　　While many countries of the world celebrate their own Mother's Day at different times throughout the year, there are some countries such as Denmark, Finland, Italy, Turkey, Australia, and Belgium which also celebrate Mother's Day on the second Sunday of May.

picture of spring rolls

ganache and spring rolls preparation

preparationFor ganache:Combine coconut milk, palm sugar, and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable. For spring rolls:Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper, then 2 mango strips. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet. Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg. DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain. Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache

Banana and mango spring rolls with coconut-chocolate ganache

introduction

East meets West in this dessert version of the spring roll.
serving size
Makes 8 servings.
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ingredientsGanache1 (14-ounce) can unsweetened coconut milk*1/3 cup palm sugar* or 1/3 cup (packed) golden brown sugar1 1/2 teaspoons ground ginger8 ounces semisweet chocolate, choppedSpring rolls8 (8-inch) square frozen spring roll pastry wrappers,* thawed4 small ripe Chinese bananas (dwarf bananas),* peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips1 egg, beaten to blendVegetable oil (preferably grapeseed oil; for frying)Fresh mint sprigs