Friday, 28 August 2015

Banana Cake

I always enjoy Banana Cake and I have not baked one for awhile.  Thus took this opportunity to bake one for my family when I help out for a charity bake that my sister organised.

Am happy how the cake turned out.  

What you need:

125g unsalted butter
150g brown sugar
2 eggs
2 tbsp milk
1 tsp vanilla essence
190g banana, mashed

1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
a pinch of salt
200g plain flour


Preheat oven to 180 deg and lined and greased 2 loaf pans.

Cream butter and brown sugar until light and fluffy.  

Beat in the egg one at a time.

Add milk, vanilla essence and mashed banana.  Beat to combine.

Sift in cinnamon, baking powder, baking soda, plain flour and salt.  Fold until it is well incorporated.

Bake at 180 deg for 25 - 30 mins or until skewer comes clean.

August 2015 Event: Brown Sugar and Molasses 

This post is linked to the event Little Thumbs Up (August 2015 Event: Brown Sugar and Molasses), organized by Bake For Happy Kids) and My Little Favourite DIY), hosted by Bakericious

Monday, 24 August 2015

Braised black bean pork ribs with bittergourd 苦瓜黑豆焖排骨

I have been dreaming alot for Braised black bean pork ribs with bittergourd 苦瓜黑豆焖排骨 of late. 

I hardly have a chance to eat bittergourd as it is a no for hub and the kids.  To mask the bitter taste, I think I can try out this recipe to see whether I can get away with it.

This dish goes really well with a bowl of steaming white Jasmine rice.  Don't you agree?

Adapted from : Minty's Kitchen

What you need:

800g pork ribs
1 medium sized bitter gourd, cut into pieces
knob of ginger (about 3cm), minced
4 cloves  garlic, minced 
2 shallots, minced
2 tbsp fermented soy beans
½ tsp fermented black beans
2 birds' eye chillies (optional)
10 g rock sugar / 1/2 tsp sugar
¼ tsp dark soy sauce
2 tbsp light soy sauce2 tbsp cooking wine
¼ tsp pepper
1 tbsp oil
½ tsp sesame oil
1½ cup  water
spring onion & coriander leaves - garnishing
cornstarch + water (for thickening the gravy) - i do away with this

What you need:

Blanch in boiling water for a minute.  Drain.

Heat oil in a saucepan and saute ginger, shallots and garlic until fragrant. 

Add fermented soy beans, black beans and chillies.  Stir for a minute.

Add in pork ribs and stir fry for about 5 minutes.  

Then add in wine, dark soy sauce, soy sauce, oyster sauce, sugar and pepper. Stir fry for another minute before adding water.  Bring to the boil.  

Lower the heat and let it simmer until ribs are tender.  

Add in bitter gourd.  Cook for another 15 minutes.  

Thicken gravy with cornstarch. 


Sunday, 23 August 2015

American Carrot Cake

Today is my 2 babies birthday.   

The journey hasn't been easy but watching them growing up healthy and strong makes me happy.

As today is also their Taekwondo competition, I needed a cake that has frosting and yet won't melt if it stands without refrigeration.

It was difficult to come up with a cake that pleases both and I have no time to bake two different version so I ended up with American Carrot Cake which I baked this before.

Findings: Instead of baking into one 7" cake with two layers, I went for two 6" rounds.  The frosting I doubled it from below and ended up with a small bowl remainder.

What you need: 

250ml vegetable oil 
150g brown sugar 
3 eggs 
363g coarsely grated carrot (approx 4 large carrots) 

120g coarsely chopped walnuts 
375g self raising flour 
½ tsp bicarbonate of soda 
2 tsp mixed spice 


Preheat oven to 180°C.  Greased and lined a 2 X 6" round pan. 

Sift the flour, bicarbonate of soda and mixed spice. 

Whisk eggs and sugar on MED till thick and creamy. (Use the ribbon test to check the consistency). 

Fold in the oil. 

Fold in the carrot, walnuts and then the dry ingredients. 

Pour mixture into prepared pan and bake for 25 – 30 mins or till cooked. Test using skewer. If the top is browning too fast, cover it loosely with foil. 

Stand cake in pan for 5 minutes before turning onto wire rack. Cool on rack. 

Cream Cheese Frosting

What you need:

60g butter
160g cream cheese 
4 tsp finely grated lemon zest 
240g icing sugar 


Cream butter, cream cheese and lemon zest till light and fluffy. (Use the spatula to test the right consistency). 

Gradually add in the icing sugar. Cream till smooth. 

Cover the top of the cooled carrot cupcake with the frosting. 

Sprinkle with coarsely chopped walnuts. 

August 2015 Event: Brown Sugar and Molasses 

This post is linked to the event Little Thumbs Up (August 2015 Event: Brown Sugar and Molasses), organized by Bake For Happy Kids) and My Little Favourite DIY), hosted by Bakericious