Banana Cake with Walnut or Bananas Toppings.

 

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Banana Cake with Walnut and Bananas Topping

Ingredients
150 gram Anchor brand Butter 
120 gram Castor Sugar 
2 eggs (Grade A)
150 gram Mash Berangan Banana
1/4 or 1/2 teaspoon Banana Essence. (Optional)
180 gram Self Raising Flour ( I used bluekey brand. )
1 teaspoon baking powder 

Springdale Cottage Baked Walnut and or 

Banana strips if using banana to spread on the surface. 

Baking pan 

Parchment paper

Direction

• Cream/blend butter using hand mixer and then add castor sugar by batches
• Add in egg by batches until well combine.
• Add in flour, gradually by batches into the butter mix until well combine.
• Add in mash banana with banana essence, a quick mixed will do.
• Pour into a baking pan.
• Pour mixture into baking pan and  give it a few knock to release air bubble. 
  Spread walnut or either banana on the surface.
• Bake until done and at the end of baking time, the top should be brown and a skewer inserted into the middle of the cake should come out clean. 
• Remove from oven, allowing it to cool down. 

Oven Heat

Preheat Oven 170 c-10 minutes. Select upper and lower heat. 

Bake at 170°C for 55-60 minutes until fully bake. 

Pan Used:

Loaf baking tray. Base : (9 x 4 x 4 inches ) Using 8 inches will get a higher cake.

No greasing needed. 

Note:

• You can choose to spread banana on the cake surface  before or during baking. 
• By placing banana during baking the chances of sinking is lesser. 
• Always keep a close look towards the end of the baking so they do not burn.
• Why do some banana cakes has black sports.
  This is due to alkaline environment batter with baking soda results in discoloration of the pulp fibers.
• So you see there are no discoloration of pulp in my cake cos I did not add baking soda. 

Pisang Berangan 

Sharing another banana cake, spreading slice banana on the surface when the surface firms normally somewhere after 20-25 minutes bakes. 

AYAM BEREMPAH SERAI RANGUP

Watch on youtube 

Lemongrass Spiced Fried Chicken /Ayam Berempah 

A -Ingredients - Main and other ingredients

• 4 pieces of chicken thighs
• 3 tablespoons rice flour
• 6-8 pieces of curry leaves
• Sufficient oil for frying

B- Spices Ingredient for marinating 

• 3 teaspoons chicken curry powder
• 1 teaspoon turmeric powder
• 1 tablespoon chili powder
• 1/2 tablespoon coriander seed powder
• 1/2 tablespoon cumin powder
• 1/2 tablespoon white cumin powder

C- Aromatic Ingredient blender

• 2 inches lemongrass stalks
• 5 onion cloves 
• 3 cloves garlic 
• 2 cm ginger 
• 50 ml ayam brand coconut cream 

D-Seasoning Ingredient 

• 1 teaspoon of salt
• 1 tablespoon chicken granules 

Ingredients - For making Lemongrass Floss

• 10 -12 lemongrass stalks
• Clean, cut lemongrass 2 cm long. Pound the lemongrass in a mortar until crushed.
• Marinate lemongrass with some marinade mixture paste. Best marinated overnight.

Direction

• Clean, score/slit the middle of the chicken thighs, Use a kitchen roll towel to wipe dry.
• Add spices, aromatic, and seasoning  to marinate mix evenly.
• Marinate chicken thighs for 2 hours or better overnight
• Coat with rice flour and mix evenly before frying. 
• Heat oil in wok and fry the chicken until browned.
• Use the same oil fry the curry leaves and remove from the pan.
• Then fry the marinated lemongrass, Keep on frying so that it does not clump until crisp.
• Toss fried chicken with curry leaves and fried lemongrass.
• Ready to be serve. 

Fry the marinated lemongrass, Keep on frying so that it does not clumps.

 

Fry the curry leaves and remove from the pan.

Toss fried chicken with curry leaves and fried lemongrass.

Refreshing Lemongrass Pandan Grass Jelly

               

                      Refreshing  jelly with smooth and jiggly texture 

Lemongrass Pandan Grass Jelly 

Ingredient A:

• 180 gram Konnyaku jelly powder 
• 850 ml plain water  
• 3 stalk Lemongrass
• 8 pandan leaves 
• Grass Jelly/Cincau (Store bought)

• Jelly Mould 

Method:

• Bring a pot of water to  boil add in lemongrass and pandan to boil for 10 minutes. 
• Add in jelly powder. stiring continously to prevent mixture from form forming lumps. 
• Once it is dissolve and switch off the heat. Strain and pour into a jar . 
• Place cincau in mould. Pour the mixture into mould until full.
• Set aside to set and cool down before placing into refrigerator.
• For best result, leave the  jelly in the refrigerator overnight.