Banana Fritters aka Jemput Pisang

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I ❤️ these little bananas (aka pang jio). They are so full of flavor without the overpowering banana smell. The peel is very thin and the flesh firm and sweet. The best time to eat it is when the skin looks spotted like it’s gonna rot.  However, it never fails to surprise and impress me when I peel it and it’s perfect!  Firm, not mushy,  and oh so sweet and tasty.

Pang Jio even has its own doppelganger. I used to buy the wrong one and wonder why they sometimes taste like potatoes.  Then I found out from a friend that there is a look-alike. Don’t get the one with the pointy ends. These, the ends are quite rounded. The pointy end ones are just plain bland.

One can only get this type of bananas from the wet market. I have never seen it at the supermarket before. Only its look-alike.

We love banana fritters aka jemput pisang.  One can only get jemput pisang at Malay food stalls.  They are usually the size of a fist and full of flour.  I like it chock full bananas of course.  And smaller, one-bite size. Best!

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Banana Fritters aka Jemput Pisang

100 g self raising flour

120-150 g bananas (mashed coarsely)

3 Tbsp sugar

1 egg

pinch of salt

Peanut oil for deep frying

Cinnamon sugar for dusting (optional)

Mix everything together except the cinnamon sugar.  Heat up the oil. Drop spoonfuls of batter into the hot oil and deep fry for a few minutes until batter is cooked through.  Dust with cinnamon sugar if you like.

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I’m not very good at deep frying, so these didn’t look so pretty.  But then beauty is only skin deep. heheh.

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Yeasted Cake Donut

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Recently, it suddenly occurred to me that I have many chocolate cake and bakes recipes.  I’ve decided to categorize them under the following headings: Light & Airy CC, Dense & Intense CC, Easy Speedy CC, Creamy Cheesy CC and Steamed CC.  Lately I added another category: Yeasted CC. The key is as long as they are chocolatey enough, they are all good. My current favorite is this yeasted one that I came up with recently.  It’s easy too , just not very speedy.  But it’s worth the wait.  Unfortunately for me, I can only make 6 at a time as I only have one donut pan. *sob

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Yeasted Chocolate Donut Cake (makes 6)

2 large eggs

100-125g sugar

100 plain flour

25g cocoa powder

1/2 tsp instant coffee powder (optional)

1 tsp yeast

150ml milk

1/4 tsp salt

70g melted butter

Melt butter.  Add in cocoa powder while butter is still warm to bring out the flavor of the cocoa. Let it cool till you can stick your finger in.  Add in everything else, leaving flour and yeast till last. Mix well. Leave it to rise for about an hour, until it is foamy.

Grease the donut pan well to prevent sticking.  Pour batter into the mold, filling up to the top.  Bake for about 20 min at 180c.

Leave it to cool in the pan for about 1/2 hr before removing.

It tastes like cake with a slight chew.  It’s chocolatey, not too sweet…  That’s about all I can say coz even tho I’ve made it several times, I only got to eat a grand total of one donut cake. And not all in one sitting.  But to quote my kids, they said it’s very yummy!  So must be good!

Rechauffe Food- Chicken Tikka Masala

Rechauffe cooking is about using leftovers and making something new out of it.  It’s read as “rey-sho-fay’.  I usually buy a big chicken which I would cook gently with water. Then I would split it into 2,  half to eat today and the other half for tomorrow.  Be sure to take EXTRA CARE when you handle and store leftovers  (no licking of fingers, no re-dipping of licked spoons, pack and cover properly etc) to prevent food spoilage.

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Tonight’s rechauffe dinner is tikka masala chicken.  Sounds complicated and fancy?  Moi? Never.  I like quick and easy to prepare dinner so that I can spend more time on desserts! hehheh…

Chicken Tikka Masala

1 pkt of tikka masala paste (a certain D.C. brand which I got from NTUC)

Cooked cubed chicken pieces

Boiled potatoes

1-2 Tbsp plain yogurt

1 Tbsp ghee or butter

In a pot, boil about 150ml water with tikka masala paste.  When it’s boiling, add in the boiled potatoes and cubed chicken.  Bring it to a boil again.  Just before turning off the fire, add in the plain yogurt and ghee/butter.

Serve with rice.

Faster than cooking rice.

 

 

Watermelon Cushion Cover

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Whilst looking at the red yarn one day, it suddenly occurred to me that it reminds me of watermelon!  That’s how I came up with the idea of a watermelon cushion cover.  Using the same pattern as this Knitted Pillow Case , after 65 rows in red, change to white yarn and knit for about 6 rows, then change yarn color to green. Knit for another 22 rows, then cast off.  Sew up the bottom.  Using black yarn, sew on the “seeds”.  Use black buttons as ultra big “seeds”.

Don’t you just love the watermelon colors?

 

 

What’s for Dinner – Chicken Skewers

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We have a very complicated schedule on Fridays.  Thus, we need to eat on the go.  That means nothing that requires plates and spoons, no soup or rice.  Sometimes we have hamburgers, sometimes chicken kebabs.  All made from scratch, of course.

Last Friday, we had chicken skewers.  It’s easy to make and easy to eat.  Even the marinade is easy.

Chicken Skewers

Boneless chicken of your choice (I prefer leg quarters)

Ketchup

Salt

Vege of your choice (mushrooms, cherry tomatoes, zucchini, bell peppers, boiled potatoes etc)

A bit of oil (if you aren’t using leg quarters)

Skewers

Cut chicken into 1″ pieces. Marinade the chicken for a few hours with ketchup and a bit of salt.  Use enough ketchup to coat the chicken pieces adequately.  You may choose to marinade your vege with ketchup too.

Skewer the chicken, alternating with vegetables.  Grill in the oven until cooked.

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Dinner’s done.