Banana Cake

It's baking time!

Well actually, this banana cake featured here was done quite a while ago. And the photos have sat in my to-blog folder forever! So long it probably is about time to be baking this again, soon...

This, is a favorite of mine (oh and I have got so many other favorites! lol). My history with the banana cake started even before I actually started schooling really. An uncle of mine used to man and run a concession stand right in the middle of a huge golf course back in my hometown. That's where the golfers stopped to take a break from the game, stay off the sun (and sometimes rain) for a brief moment and have a drink and something light to munch on before moving on.

And kids being kids - with nothing more practical and productive to do most of the days - weekends especially, this golf course was where I used to spend a whole lot of my free time back then. My job description included helping around whenever and wherever help was needed (even that came optional) and being the boss during the brief minutes of my uncle/aunt/or cousin sisters' absence. But really, a bigger part - no, in fact most of the time spent was just me (sometimes with my brother) and my cousin sisters playing around in the nature - feeding the fish and turtles in the surrounding ponds and chasing the monitor lizards (yup, not even kidding here lol!).

All these came with this - which was the best part of all - that I could help myself to the endless food and beverages at the concession stand all day long! The banana cake was my big time top favorite! Bought freshly baked daily from a bakery shop in town, I would always remember the aroma of the bananas lingering around, noticeable even before you actually make an entry into the shop. And as of the last time I checked with my mom-in-law, the shop's standing strong to-date still. Which, just reminded me - I probably should make a stop for a slice of the banana cake there during my next trip back!

That marked the official start between me and the banana cake story. Over the years, I have had plenty other banana cakes everywhere. You get them everywhere in Malaysia, thanks to the great abundance of the bananas grown locally. Bakeries aside, they have been greatly manufactured and are actually sold in pre-packaged loaves (with long expiry), just like how the everyday breads are sold. In fact, that's where you can find the banana cakes - on the bread shelves! With such a vast selection in the market, there are easily the really not-so-good ones - essentially baked with a bunch of flour making up the volume and artificially flavored with some banana essence giving the taste, probably with a tinge of coloring to make it look all the more appealing too. And of course there are the real good ones - nothing artificial in their making - just like the one that made me fall in love with the banana cake at my very first try decades ago.

The sweet Pisang Mas (or the mini bananas) makes the best banana cakes - a fact made known to me by my mom. But the baby bananas are not something that we see much around in the market here. So I resorted to using the main and the most popular commercial variety sold here - the Cavendish (or better known as the Montel bananas in Malaysia). Left to ripen fully when it will have more brown spots than yellow, the banana is said to be at their height of sweetness bearing the strongest banana flavour, which then makes it all perfect for baking...

This recipe is one I adapted from Christine from Christine's Recipes in her post on the Banana Cake Recipe. And this marked my second attempt at this using the same recipe. This second time, I have made an adjustment calling for a slight reduction in the amount of sugar used and a reduction in the baking time as well. Those two, are of course subjected to personal preference and the performance level of different ovens. But this is one that I have got really happy with for now, so here's me penning this down as a reference to myself hereon, and to everyone else who may share the same interest in baking a homemade loaf of banana cake...

Just a final note here - if you noticed the darker layer at the bottom of the loaf of banana cake, to be honest I was a little concerned with that bit when I first sliced through the cake, thinking that I might have underbaked it. But nope, that part wasn't sticky, nor was it hard or having a texture any different from the rest. It tasted perfectly fine! So really, why a different tone? I honestly have not an idea. Anyone with any idea?

Anyhow, you should really try this for yourself - the cake's moist, so fragrant and soft it makes my man at home who is just an ok ok person with the banana cake fall for it even!

Crispy Curry Fried Chicken Wings 香脆咖喱粉炸鸡翼 Mom's Recipe #3

Picking up from where I last stopped in my Mom's Recipes collection, here's one of my big-time favorite - mom's fried chicken! This is one that I have fallen in love forever, probably as soon as I had started learning on how to nibble on chicken bones safely. A recipe that has survived through the decades of me growing up, it was the guaranteed center of attention in each and every birthday party that dad and mom had hosted for my brother and I when we were kiddos still.

A must-have on each of those occasions and a regular on other days a home, there is just nothing not to love about these wings.

Over the years, the recipe has been modified, detailed and perfected time and again. Mom has always been one who cooks by feel, so were all the changes that she would be making from time to time, all of which she obviously deemed as necessary (when I would have thought that it is already as perfect as it can get!). And as of the last time I checked with her just a couple of months back - this is her latest version of the recipe. A treasure now mine, it is now quickly becoming a favorite of ours here at home too.

A good accompaniment to go with rice, noodles or just a snack on its own, it makes a great dish to be presented on the dining table and even a greater candidate for a party food!

The making is relatively easy and yet the taste is never compromised. Deep frying done right with the right temperature and the right heat locks in the moist real well and marinating it well ahead of time - that's where all the flavors really do come from. So what you get in the end are pieces of fried chicken wings that are crunchy on the outside and perfectly juicy and flavorful on the inside.

And yes... they're finger lickin' good!

Sambal Stuffed Mackerel 参巴塞 Kembung 鱼

Back! I'm back! It has been a really long while and a good break that sure was! One that left me yearning for more (and definitely so looking forward to another break anytime soon), coming home was just... a little difficult indeed. But truth be told, I'm back feeling like I am a better person, having learned that there is so much more installed in life and surely... all energized! It took me a while to get back to blogging and I do sincerely apologize for not being back on time. But now that both the hesitation and procrastination barriers have been broken through, this will hopefully set me back on track... fingers crossed! *wink*

Deciding on a starting point, I thought this would make a fair continuation to where I last stopped - the Laksam Kelantan. Not directly related in any ways, their similarity simply lies on the fact that they share a common ingredient in both their makings - the Indian mackerel fish (better known as the Ikan Kembung in Malaysia). I chanced upon the Indian mackerel fish not that long ago - probably just a couple of months back - but I was truly thrilled to have found it in one of the Vietnamese grocery stores around where we live. And that finding almost immediately sparked off plenty of ideas as to what I can now make and cook out of it - all of which are some specialties of Malaysian cuisine - mostly those that I am rather familiar with, others not so.

And I started off with the Laksam Kelantan in conjunction to the Malaysian Food Fest (MFF) Kelantan Month held by Gertrude from My Kitchen Snippets last month. This Sambal Stuffed Mackerel 参巴塞 Kembung 鱼 was one of my mom's specialities, my dad's all-time favorite despite the fact that he had always disliked fish (for their bones and the danger they pose! lol)! Yup, this was his one and only exception. But seriously, anyone who have tried this would have easily fallen for this too.

Nothing like the usual steamed of deep fried, this Sambal Stuffed Mackerel 参巴塞 Kembung 鱼 is just so delectable (and even that hardly justify how good they really are!). And obviously, it is the sambal that makes it all special - spicy, salty with a tad of sweetness and tanginess from the tamarind. Stuffed and then pan fried to give them a slightly charred look (and crispiness at some parts while the firm flesh within not at all jeopardized), they are seriously finger-licking good and best had with rice!

And just like how my dad had obviously decided back then - going bare hands and picking at the fish bones in this case was just worth it all!

Laksam Kelantan

It has been a real long while since I last had laksam. "Absence makes the heart grow fonder"... there's so much truth in that saying when it comes to many aspects in life, but probably just not so much with food. It wasn't until I came across Gertrude's from My Kitchen Snippets on her post on the Malaysian Food Fest (MFF) Kelantan Month that had once again stirred all the memories of everything Kelantan-related food in me after all this while.

Browsing and reading through her post, it felt like a walk down the memory lane - of all the family gatherings my dad's side of the family had had in Kelantan back in my younger years and particularly of the many years dad spent working in the state up North along the Peninsular East Coast, away from home.

A sweet moment of reminiscence that sure is...

My appreciation (with some curiosity) for the diverse cuisines in Malaysia is one precious value I take after my dad. We share the same enjoyment trying different cuisines whether or not they are the familiar to us, checking out new places, exploring different cities like the locals, strolling at one local bazaar after another and especially getting spoilt for choice when it comes to food. It was during those trips of ours to Kelantan that I was briefly introduced to Kelantan culinary delights. And the rest of the story - they simply unfold and develop themselves there onward.

Of the extensive list within Gertrude's introduction post that reveals some the most famous dishes in Kelantan with good details, my attention kept getting diverted back to one single dish among them - the laksam. Oh, how I've missed it! Made famous in the East Coast particularly in (but certainly not limited to) Kelantan and Terengganu, it is a local favorite for many, even for a Kuantan folk like me.

The difference between the laksam of both states? Not much really... they closely resemble one another especially in term of appearance. The only difference (but maybe not so notable after all) is probably how the Kelantan laksam tends to be a little sweeter in taste whilst the Terengganu version - a little more savory in general.

I have not an exact recollection as to when and where I had first tried the laksam, but it has always been one of the few dishes in my "lookout" list especially during the Ramadhan months with food bazaars springing to life everywhere. Having not had it for so so long, that post was all needed to first get me so intrigued, and then all motivated to check the laksam out a little more. That, plus some extra  readings especially on its making and I'm all decided - this is it! I shall give it a try making my own at home!

Scouting out for a laksam recipe was not too difficult a task - thanks to its popularity! This is a recipe I adapted from Ita at Masam Manis in her post on Laksam which in turn has originated from Yani at Myresipi.com. My only setback in this laksam making - I did not manage to get hold of any asam gelugor (dried tamarind slices). So where it should be present, I substituted them with the tamarind juice instead (a suggestion brought forth by Chef Wan in his post on Tuna Curry featured on Asian Food Channel). It did concern me a little wondering if the lack of asam gelugor (and especially its natural fruity flavor) will affect the laksam much, but it was proven unwarranted in the end. There's the promised delightful tangy taste in the gravy nonetheless, and it's not at all disappointing. But should you have the asam gelugor readily available in your pantry, by all means please do use them...

Breaking the laksam down to its components, we have the laksam gravy, the noodle, the ulam (a mixture of fresh herbs and salad eaten raw) and the sambal. A brief look at it - it is generally a serving of rolled up flat rice noodles drenched in a rich and relatively thick white gravy, topped with a variety of ulam and finished with a huge dollop of sambal (and a squeeze of lime!).

 ikan kembung (Indian mackerel)

The rich and relatively thick white gravy - it is the centerpiece to a serving of laksam, pretty much defining the quality of the laksam in general. Made primarily with fish - first steamed, deboned and then pulsed into a paste, the gravy with a natural sweetness coming from the fish is then made creamy by adding in the coconut milk. Some of the choices of fish include the ikan kembung (Indian mackerel), ikan selar (yellowtail scad), ikan selayang or ikan tamban (both translated as sardine on the MalaysianFood.net in its glossary page). With some minimal spices adding in some aroma and tanginess to the gravy, its taste (and appearance) is accentuated and made even more unique with the use of black pepper powder and especially so when it is freshly and coarsely ground.

The laksam noodle is made with a mixture of rice flour and wheat flour. Slightly thicker than the usual flat rice noodle (kuey teow), making the laksam noodle has always been more like a homemade affair - they are almost never seen or sold readily made and packed in the market unlike all the other easily available types of noodle. From a smooth batter, a small amount is spread in a thin layer and steamed to set. As it cools, it is rolled up neatly and cut to bite sized right before serving. Soft with a tad of springiness, they should neither be too thin or too thick in texture.

The ulam made up of different types of vegetables and herbs makes a great source of fiber that completes the laksam in terms of its nutritional value. It is also the garnishing that does the rest - it adds color, complements the aroma and enhances the taste. Some commonly used greens that make great candidates for this ulam include the bean sprouts, cucumber, long beans, daun kesum (Vietnamese coriander) and bunga kantan (torch ginger bud). Served raw (some julienned, some thinly sliced, others serves as it is), the ulam adds a contrasting flavor and texture with an extra crunch to a serving of laksam.

And for the finishing touch - the sambal! Made with fresh red chilies and some birds eye chilies for an extra kick, it comes with a hint of piquancy from the shrimp paste (belacan) added in. A plate of laksam now completely transformed visually with the vibrant red of sambal - with a grandiose squeeze of the fresh quartered lime to wrap things up... the laksam's all done!

Now... to the recipe!

Green Beans Omelet 四季豆炒蛋

This is your quick and easy 15-minute recipe (and my short and simple 1-hr-at-most post lol). Eggs have always been my best friend; their versatility has never failed to impress me. Easily paired, mixed and matched, you can have them the simple way (fried, boiled or poached simply), made just slightly complicated with them used in all the many kinds of omelets and simple stir-fry dishes like...

• this Green Beans Omelet 四季豆炒蛋; 
• the Farmer's Market Omelet;
  
  
  


• the Egg Foo Yong 芙蓉蛋;
  
  
  

• the Preserved Radish with Minced Meat Omelet 菜圃肉碎煎蛋; or
  
  
  


• the Stir Fried Ridged Gourd with Eggs 胜瓜炒蛋.
  
  
  

Or they can be incorporated into a little more complicated ones. Say...

• the Tricolor Steamed Eggs with Minced Meat 肉碎蒸三色蛋; or
  
  
  

• the Scrambled Egg with Glass Noodles 粉丝炒蛋.
  
  
  

That's quite a list of all the everything egg-related dishes I have posted thus far! But truth be told, the eggs have always been the really reliable one single ingredient that somewhat makes my life easy at times. They have come to my rescue time and again - when time is a limiting factor and you need to whip up a meal in no time; or you simply just run out of ideas as to what to put onto the dining table any nights; or you have an extra guest or two that you need a little something more to be served all too soon.

This omelet with green beans generously scattered all over - it's simple and totally inexpensive, tasty and nutritious - pretty much all the essentials in a single serving.