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!

Durian Freeze 榴莲冰

A post in continuation to the previous three consecutive others all within one same chapter - this is one ending the episode on hubby's birthday celebration this year with a sweet note. A dessert and a drink long loved, a promise to try recreating it at home long made. Presenting... the "king of fruits" freeze!

Another big time favorite of his, I have not an exact idea as to when and how he started falling in love with this durian freeze. I have never known the durian freeze myself until we made a trip to Chicago a couple of years back, my first ever trip there. It was then when I was introduced to this restaurant chain by the name of Joy Yee's Noodles in the Chinatown-Downtown. It may be well known for its extensive menu with a range of real attractive food replicas displayed behind all those huge glass panels as you walk pass, but I have always loved it better for its drinks - specifically, the bubble tea drinks. My personal all-time favorite - the papaya milk tea with tapioca!

The durian freeze - it took me a while to accept the fact that such a drink actually exists. I mean, it's DURIANS made into an ice blended drink! lol. But taking a sip, it really isn't bad at all. In fact, it makes pretty good a drink! It is rich and creamy, sweet and tasty, not forgetting the fact that it comes packed naturally with the durian's unique flavor and fragrance. Seriously, whoever so creative that first came out with the idea must have quite a great sense of taste adventure in life!

A fruit with conflicting opinions like none others, the durian is indeed one that you either love or simply dislike. And this durian freeze, it is all the more so. Hubby's #1 choice for a while now, the durian freeze has always been a not-to-be-missed these days whenever we make a trip there to Chicago.

And he's certainly not the only person that I know who really does love this durian freeze. We have another friend who loves this just as much, if not more. Traveling together at times, it has almost been an unspeakable practice that we would usually end our trip there in Chicago with a stop to this place, starting our journey back after with a cup of drink of our choice in hand.

And have you ever been warned of the durian burps? lol. When you have two big fans of durian freeze, each with their cup of favorite drink traveling within the same car, the moment they take their last sips will be the moment when your nightmare is just about to begin! lol. Even with a world-class level of courtesy practiced to shield and protect the innocents, an experience of the aftermath is almost always guaranteed - it's inevitable!

Well... good for them - I will never despise them for just that few belches (although they may at times last the whole journey home) lol.

Back to this homemade version - having very little idea as to what really are the different ingredients to a cup of durian freeze, this set out to be an experiment, done with a little imagination (and my fingers crossed). Well good for me (and the birthday boy too, of course) - it turned out awesome! Naturally flavored with the durian itself, it is sweetened a little further with the use of just the pure coconut water and nothing more. The cooling coconut water balances the rich durian; and of utmost importance - its presence does nothing in altering the unique taste of the KING OF FRUITS.

durian, coconut water and ice cubes made of coconut water

And a real huge plus - this homemade version of durian freeze is real simple and all-natural!

Sesame Orange Shrimp 橙汁芝香虾球

Revealing... the four seasons Chinese cold platter 冷盘! Well this is not a post particularly highlighting the platter itself, but I thought I could just make this a little continuation to the previous post on Scrambled Egg with Glass Noodles 粉丝炒蛋. The idea of making this Sesame Orange Shrimp 橙汁芝香虾球 a part of the huge platter came from Wendy at Table For 2..... or More, pretty much a love at first sight thingy really. A dish with an orange hue so pretty, the whole dish is made simply appealing with how well tangy pairs with sweetness, and the idea of fresh and springy shrimps fried to a perfect crisp.

This recipe is a crossover between two different recipes; the sweet sauce with a tad of tartness is a creation of Wendy herself; the crunchy coating is one I adapted from Bon Appétit magazine of the recent March 2013 issue in the recipe for Parmesan Chicken Cutlet by Jenny Rosentrach and Andy Ward.

My first attempt at making this was done solely based on Wendy's recipe - both its batter and of course, the sauce itself. And that was exactly what went up onto the cold platter 冷盘 that very day of my self-declared huge home project. The shrimps really did shine. The only setback would be the crunch that came with a relatively short half life. But that could be totally a personal case of mine, considering the fact that I had to juggle between making this dish and some other four different dishes for the platter, all within the same few hours. But it went well all in all; we had a big feast that night and the platter was wiped cleaned nevertheless. lol.

When the Bon Appétit magazine reached my doorstep sometime two weeks ago, the attraction to the crunch portrayed in the featured breaded chicken was almost an instantaneous one to me. Took me no time to get it bookmarked! lol. And have I ever mentioned anywhere that hubby makes a superb chef at home? Oh yes he does! A couple more days later, he made it a point to make his renowned spaghetti carbonara with this parmesan chicken cutlet on our date at home. WOW! The crunch was simply amazing!

hubby's renowned spaghetti carbonara... DELIZIOSO!

Well to cut a long story short, that was how the idea of matching the two recipes came about. Sealing in the moist and sweetness natures of the shrimps, the flour-egg-breadcrumb coating creates a perfectly satisfying crunch to the dish. A different batter, a different mouthfeel, same great satisfaction!

And now back to the four seasons Chinese cold platter 冷盘; it's pretty much a compilation of some different dishes that have been featured at one point or another in the blog, only each prepared in a cut-down portion size to fit the platter. They can be anything really; deciding on what goes onto the plate is almost like an art of pairing, mix and matching itself. And here's the version that we had for our first Chinese New Year reunion dinner celebrated here at home just about a month ago.

In no particular sequence, they are...

• the treasure in a ring - Crispy Yam Ring with Kung Pao Chicken 佛砵宫保雞丁;
• the ultimate classic finger food - Hokkien Spring Rolls 福建春卷;
• the humble yet elegant duo - Scrambled Egg with Glass Noodles 粉丝炒蛋;
• the green blossom - Braised Bean Curd Skin Packets with Mushrooms and Broccoli 香菇西兰花焖豆包;
• and last but not least... this springy fresh shrimps packed with a crunch - Sesame Orange Shrimp 橙汁芝香虾球!  

Chilled Mango Puree with Sago & Pomelo 杨枝甘露 - Chinese New Year Series

It's 4 days to Chinese New Year! I'm so gonna take a little break from all the cookie baking and making lol. Thinking of something light and easy to slip in between, this Chilled Mango Puree with Sago & Pomelo 杨枝甘露 instantly crossed my mind. With a name so auspicious in accordance with the Chinese New Year theme, I think it makes all sense to be featuring it as a part of the Chinese New Year series. This is a dessert so popular in Hong Kong it's simply hard to miss. Needless to say I had my first taste of it there a couple of years back and again the year after. This dessert has since became THE DESSERT in between hubby and I. A love token between us, as how he would call it lol.

With so much time already spent on spring cleaning, baking, shopping, decorating, cooking and preparing for the Lunar New Year, this dessert comes with a plus that you and I and everyone else will appreciate. You and I - because needing minimal preparation, this dessert can be prepared in advance, easily assembled and served in a snap! And as for everyone else - we know how dessert can hardly go wrong with mangoes. Light and refreshing, rich, creamy and cold, sweet with a light hint of tartness not forgetting its prominent golden hue, this makes a good dessert to a perfect Chinese New Year meal. It will be a hit!

Oh, and talking about love, it's Valentine's Day just four nights of sleep from Day 1 of Chinese New Year! If you are not so into Chinese New Year, maybe this is what you can consider for the Valentine's Day instead! Or forget about having to have a reason to make this at all. It makes an all-time perfect dessert on any given day! At least it is to me lol. The credit goes to Noob Cook who in turn had adapted the recipe from Zurynee at Quick 'n' Easy Treats from Zu's Kitchen. Personally preferring a version a little less sweeter and a little more sour, I'm more than contented with the dessert not having any additional simple syrup added in. But if you are one with a strong sweet tooth, by all means have it a little further sweetened as per the original recipe and it's good to go!

Melt-in-Your-Mouth Pineapple Tarts 黄梨酥 - Chinese New Year Series

Woohoo, let the baking fun continue! Homemade Pineapple Jam - checked! Patience recharged overnight - checked! Baking motivation still intact - checked! Checked! lol. And now it's time to get the tarts rolled up! Another recipe from Wendy at Table for 2.....or More which she in turn had adapted from this recipe, you get just what the name promised - pineapple tarts that simply melt in your mouth!

To deal with a dough that has got the cream cheese and the whipping cream in it is not one that I'm familiar with. But I guess they are there to serve their ultimate purpose. The tarts are soft, fluffy, creamy and rich but not overly so, flaky and simply pretty and elegant to look at! Heavy on the diet yes, but hey, it's Chinese New Year! What can be a better time to let your guard down temporarily and indulge away? Lets just deal with that diet issue a bit later. Sign up for some runs! I had! So by hook or by crook, these extra calories will have to go sometime after the New Year! *evil laugh* lol.

Let's get the baking started!

Homemade Pineapple Jam - Chinese New Year Series

A short break from mom's recipe lol. I officially started my Chinese New Year baking just few days back. Our first year of celebrating it together here in the State, it's a a huge break from the usual family tradition of ours growing up. But that also marks the start to our very own family tradition here. No special plan, just a simple reunion dinner perhaps, and a relaxing weekend lazying away lol. We may have some friends over to make it a little merrier, but that's about it. So apart from the small family reunion dinner to think of (or a medium one with friends), I have another 10 days to go, free and easy!

Not going back has come with a price to pay too. That means a no to all the non-stop feasting back in our hometown, a no to a good chance for family and friends to get together and do crazy stuff together, and a no to all the special delicacies that you will only get to see and taste especially on a big festive season like this. The Chinese New Year cookies easily top the "Food that I shall Miss the Most" list of mine lol. To make things worse, I have never actually seen them sold anywhere around where we live here. So sad... So if you want it, then make it yourself! To make up for the rather low-key, unusual, fresh and out-of-the-norm idea of celebration that we will be having this year, I made a vow to make us feel good and at least contented with the decision of us to stay put this year. And I SHALL bake my own batches of cookies! Well lets just hope that the motivation won't dim off any moment soon lol.

I don't remember ever taking baking this seriously in the past. I'm not one who's so into festive baking. But I do bake for fun especially at times when it's least expected of me. This, however, is a whole different scenario. At least I myself am expecting something out of it as the New Year approaches lol. My very first attempt this year - the pineapple tarts! Whoa! Sounds like a big project! And it is! But honestly if I should just make do with one single type of cookies this year, it will have to be these tarts! I'm such a big fan that thinking about not having it for another year has sufficed in getting me started. Seriously! lol. And now I regret not learning it from Jin, a housemate of mine, when she made us all a batch when we celebrated that year's Chinese New Year back in Glasgow. And I regret not paying my full attention and helping my mom-in-law when she made that just a year ago when we were back in Malaysia.

Well then the Internet it is! This is a recipe I got from Wendy at Table For 2.....or More - the ever reliable source for cooking ideas and recipes! And sure enough, despite the hectic process with plenty of time invested and some hiccups in between, the pineapple jam turned out perfect! So good I could already picture how gooey and nice they will be when wrapped in the dough for the tarts soon, real soon! Now fingers crossed that the dough will turn out just as perfectly as this!

Blueberry Pomegranate Smoothie

Day 10 into my battle against the seasonal flu, and I finally am getting the first slightest hint that the bugs will be gone real soon. Having a sweet tooth just the night before, we had this to the close the night with - the blueberry pomegranate smoothie, a complete boost to my immune system! Inspired by the very same version of smoothie hubby had at McDonald's, I started getting the idea of making our own at home especially considering that hubby seemed to have fallen in love with that smoothie right after his first try. As good as that can ever be (oh yes, it indeed was very good! lol), I guess we know just too well that once you get past their marketing part and actually bother stealing a second glance at the nutritional information behind the making, they can never be quite on par with those made from real fresh fruits, probably not even close. So make my own I shall! 

 
Unknown to me all the while until I have tried it for myself, blueberry and pomegranate are the refreshing flavor duo that together they make a winning combination, so much so that I would even think that they actually taste better complementing one another compared to having them on their own separately. A combination of two antioxidant superstars that packs a hefty nutritional punch, this smoothie makes a lovely and refreshing beverage that could make you easily over indulge probably without having to have the slightest guilt. With fresh blueberries and the POM 100% pomegranate juice being the two main ingredients, here's a link to the POM Wonderful website that nicely tells all the benefits these pomegranates have. As with the blueberries, here's a quick peek into some of the many health benefits they offer, briefly summarizes from a couple of reference sites.

• Antioxidant Rich in vitamins and wonderful elements they boost your immunity keeping free-radicals in check.
• Brain booster Restoring the general health of the central nervous system, the nutrients in blueberries improve brain functions and hinder the onset to many age related cognitive problems.
• Low glycaemic index In between 40 to 53, their low-in-sugar and high-in-fiber properties keep you full for longer with less sugar level crashes or disturbances and thus a more stable blood sugar level.
• Heart healthy Thanks to the antioxidant within each little berry, they strengthens cardiac muscles and regulates the cholesterol level, increasing the good ones, bringing down the bad. 
• Cancer fighter Anthocyanin - a big word yea lol - a rich source of antioxidants that work in harmony with the other nutrients to pack a punch of cancer combatting properties.
• Healthy vision Again the anthocyanin together with many other various vitamins, minerals and lutein - they work miraculously in maintaining ocular health, easing eye fatigue and simply promoting a healthy vision.

Thai Style Mango Chicken 泰式芒果鸡

Growing up in Kuantan, my family would have a favorite restaurant that we would go on all or maybe even no occasions, and there I would always have my few favorites. This thai style mango chicken is one of them. Crispy in nature, it is served with thai sweet chili sauce enriched with some simple spices, topped off with a heap of mango salad. Simple it may seem, but each bite is so filled with different flavors it is simply hard not to love it. What used to be named Restaurant 88, Seri Pantai Seafood Restaurant is still the place to go should I ever recommend this to anyone in town.