This banana bread baked in a cylindrical tin or a Nut Loaf tin has a soft, steamy texture and I especially like the top part of the bread which rose up like a mushroom. It is crunchy and chewy with a slightly sticky centre. Best to serve it warm with a slather of butter and some piping hot tea!
Sultana Banana Bread in a Nut Loaf tin ~ 葡萄干香蕉面包
115 gm plain flour
50 gm sultana, chopped coarsely
40 gm caster sugar
57 gm butter, melted and cooled
227 gm over-ripe bananas, mashed with a fork.
1 egg slightly beaten
1/2 tsp baking powder
1/8 tsp bicarbonate of soda
1/8 tsp salt
1/2 tsp cinnamon
1/2 tsp vanilla
Grease the tin generously with melted butter and dust it with flour. Set aside.
Combine and whisk flour, sugar, baking powder, baking soda, salt, cinnamon and sultanas. Leave aside.
Combine mashed bananas, egg and melted butter and vanilla.
Lightly fold the wet ingredients into the dry ingredients till just combined. (Mixture is thick and chunky, Do not overmix). Overmixing will result in rubbery and tough bread.
Scoop mixture into the prepared pan. Mixture should only be half-filled. Close the lid and bake, Upright in a preheated oven @ 170 deg.C for 55 to 60 mins.
Remove the tin form the oven, stand it upright to cool in the tin for about 5 to 10 mins. Gently open the lid and test with a skewer till it comes out clean.
Gently shake the tin and loosen the bread and let it slide out and onto a wire rack to cool.
Assam Prawns is a popular Malaysian dish which is not difficult to whip up. The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'. Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising. Yum is the word for it!
Assam Prawns ~ 亚参虾 Ingredients
400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice. Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…
This almond jelly is commonly found in Dim-sum
restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this
home-made jelly or serve this to your guests after a meal. There are many
ways to serve this dessert. Can be eaten on its own or served with fresh
fruits and some syrup or canned fruits or fruit cocktail. No one will
refuse this dessert except for some people who may not like the almond
Chinese almond jelly ~ 杏仁豆腐Ingredients
20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat. Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…