No-Frills Recipes ... cooking, baking & excerpts on travel

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips. Chocolate chip banana bread   ~    香蕉巧克力蛋糕 Ingredients 1/4 cup oil 100 gm caster sugar 1 tsp lemon/orange zest 2 large eggs, lightly beaten 1/2 cup choc chips 188 gm plain flour 1 tsp bicarbonate of soda 1/2 tsp salt 1 cup (about 300 gm) over-ripe bananas, mashed (about 3) 1/2 cup walnuts, coarsely chopped (optional) Extra choc chips to sprinkle Method Grease and flour a 8.1/2" x 4.1/2" loaf pan. Whisk flour, bicarbonate soda, salt and sugar.  Set aside. Mash the bananas and mix in oil and beaten eggs. Pour the wet ingredients into the flour mixture. Stir in choc chips.  Do not overmix. Spoon batter into the loaf pan.   Level the surface and sprinkle on some choc chips. B...

This is a quick and easy recipe made with store bought puff pastry.   Delicious with fresh apples and sheets of puff pastry.  Serve them for dessert with a scoop of ice cream or just drizzle on some cream. Apple Puff Pastries  ~   简易苹果派           Ingredients 1.1/2 sheets of 8 inch sq rough puff pastry (store-bought) 2 crunchy red apples 2 tsp cinnamon 3 tsp sugar 1 egg lightly beaten icing sugar for dusting Method Thaw the pastry and cut into 6 pieces. Cut apples into half, remove the core and slice into 4 mm thick slices. Arrange the pastries on a parchment lined baking tray. Prick the pastry with a fork and brush with beaten egg. Sprinkle cinnamon sugar on the pastry. Arrange apple slices on top and sprinkle more cinnamon sugar.   Bake in a preheated oven @ 200 deg.C for 20 to 25 mins. Let cool and dust with icing sugar. Yield :  6 puff pastries.

The Blue Pea flower is highly valued in Ayurvedic medicine as a memory enhancer, antistress and tranquilizing agent.  In Malay it is called 'Bunga Telang' and its petals are very versatile as it's a great source of natural blue colour food dye.  Initially when I boiled the blue pea petals the colour was a dark blue but after baking, the colour changed to a slightly aquamarine bluish green.  Nonetheless this is a soft and moist chiffon and it's best served with a cup of Blue pea flower tea. Blue Pea Flower Marble Chiffon Cake ~蓝花戚风蛋糕 Ingredients (A) 6 large egg yolks 75 ml vegetable oil 75 ml milk (I used soy milk) 50 gm caster sugar 90 gm plain flour 15 gm cornflour 30 petals of blue pea flower + 100 ml water (B) 6 large egg whites 45 gm caster sugar Method Boil the blue pea flower in 100 ml of hot water, strain out 30 ml juice, set aside to cool. Sift the plain flour, set aside. Whisk egg yolks with sugar, add in oil and milk ...

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest. Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水 Ingredients 50 gm Peach resin 20 gm snow fungus 30 gm dried longan 30 gm seedless red dates 2 lt water 100 gm rock sugar(I used 150 gm organic cane sugar) or to taste 6 Pandan leaves, knotted Method Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach r...

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year! Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastry Homemade kaya/coconut egg jam Icing sugar to dust Method Defrost the frozen pastries. Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up. Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown. Remove from oven and place a pan on top and gently press down to give a flat surface. Repeat with the other pastry. Cut pastry into 2 halves to make 4 halves. Spread a  generous amount of k...

These biscuits are crunchy and delicious with a slight hint of citrus lemony flavour.   They are suitable as a gift to relatives and friends for any occasion or to be enjoyed at any time of the day. Choc-chip Lemon Biscuits ~ 巧克力柠檬饼干 Ingredients 160 gm butter 75 gm muscovado sugar 75 gm sugar 2 eggs beaten 400 gm plain flour 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 100 gm choc chips Zest from 3 lemons 1 Tbsp lemon juice a pinch of salt Method Beat butter, zest, sugar till fluffy.  Add in beaten eggs gradually followed by lemon juice. Sift in plain flour with baking powder, bicarbonate of soda and salt. Mix till dough comes together. Roll into balls of walnut size, flatten it. Arrange dough onto a parchment lined baking pan, about an inch apart. Bake in a preheated oven @ 180 deg.C for 25 mins. till biscuits are lightly golden. Remove from oven and let cool on a cooling rack.  Store in cookie jar when cooled. Yield ...

How wonderful it is to wake up to a sweet aroma of chocolate wafting from the kitchen.  These rich and moist chocolate coconut muffins make a perfect morning treat for breakfast and will certainly brightens up your day! Chocolate Coconut Muffin  ~  巧克力椰子玛芬 Ingredients 200 gm plain flour 50 gm cocoa powder 40 gm shredded coconut 30 gm choc chips 70 gm caster sugar 2 tsp baking powder 1 egg 1 cup skim milk 1/4 cup canola oil 1 tsp vanilla some shredded coconut for topping (optional) Method Sieve plain flour with baking powder, whisk in cocoa powder, mix till well combined.  Add in shredded coconut and choc chips. In another bowl, whisk eggs, sugar, milk, vanilla and oil thoroughly. Pour the dry ingredients into the egg mixture. Mix till just combined. Scoop the batter into a lined muffin pan. Bake in a preheated oven @ 180 deg.C for about 20 mins.  Test with a skewer till it comes out clean.  Remove from oven and let cool in...

Deliciously crunchy and citrusy cookies, decadent with a hint of coconut.  You  can snack on them at any of the time of the day and mind you, they can be sinfully addictive.  Why not make them as a gift to your relatives and friends for the forthcoming festive season. Lemon Coconut Cookies ~  柠檬椰子曲奇 Ingredients 170 gm butter 200 gm caster sugar 250 gm plain flour, sifted 1 egg plus 1 egg yolk 100 gm desiccated coconut 1 Tbsp lemon juice 1/2 tsp bicarbonate of soda 1/4 tsp salt zest from 1 lemon Method Beat butter and sugar till fluffy, add in eggs, blend well. Fold in sifted flour, zest and juice. Add in the desiccated coconut.  Mix till well combined. Roll into balls, place on parchment lined baking tray.  Do not press the dough. Bake in a preheated oven @ 180 deg.C for 15 mins. till golden brown. Yield :  54 cookies