Healthy Banana Pancakes

I found this recipe while surfing the web. I think I saw this first from Blogilates (link here). I tweaked it a little bit to suit my taste (making it less healthy by the way hahaha). If you want the original healthy recipe, then just stick to banana and eggs and use olive oil or coconut oil to cook the pancake.

Ingredients:

2 bananas (or 1 large banana), mashed

2 eggs, beaten

1 teaspoon vanilla extract

1 tablespoon milk powder

butter

Procedure:

Add the mashed bananas to the bowl of beaten eggs.

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Add the vanilla extract and milk powder and stir.

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Heat pan and add a little butter. Swirl it around so it covers the pan (or at least the area where you will be cooking the pancake).

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Pour a little bit of the batter onto the pan.

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Flip the pancake on its opposite side when the side touching the pan is cooked.

Cook for a minute or two.

Serve with honey or maple syrup if preferred.

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In summary:

Ingredients:

2 bananas (or 1 large banana), mashed

2 eggs, beaten

1 teaspoon vanilla extract

1 tablespoon milk powder

butter

 

Procedure:

  1. Add the mashed bananas to the bowl of beaten eggs.
  2. Add the vanilla extract and milk powder and stir.
  3. Heat pan and add a little butter. Swirl it around so it covers the pan (or at least the area where you will be cooking the pancake).
  4. Pour a little bit of the batter onto the pan.
  5. Flip the pancake on its opposite side when the side touching the pan is cooked.
  6. Cook for a minute or two.
  7. Serve with honey or maple syrup if preferred.
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Fried Soy Sauce Chicken

As the name implies, this recipe is fried chicken with soy sauce as it’s main seasoning. This is a recipe that has been in my family for ages. The basic marinade recipe can be used with fried pork, barbecue, etc.

Ingredients:

200g chicken leg

1 1/2 tablespoon brown sugar

2 tablespoon soy sauce

1 tablespoon vinegar

black pepper

3 cloves garlic, sliced

2 1/2 tablespoon cornstarch

 

Procedure:

soy sauce chicken1

Chicken leg

Mix chicken with brown sugar, soy sauce, vinegar, black pepper and garlic.

soy sauce chicken2

Set aside for 30 minutes to one hour.

Drain excess marinade.

Add cornstarch and mix.

soy sauce chicken4

Spread out the chicken on a plate for easy access when frying.

soy sauce chicken6

Deep fry along with the garlic slices.

soy sauce chicken7

Serve.

soy sauce chicken8

 

 

 

 

 

 

 

 

 

 

In summary:

Ingredients:

200g chicken leg

1 1/2 tablespoon brown sugar

2 tablespoon soy sauce

1 tablespoon vinegar

black pepper

3 cloves garlic, sliced

2 1/2 tablespoon cornstarch

Procedure:

1. Mix chicken with brown sugar, soy sauce, vinegar, black pepper and garlic.

2. Set aside for 30 minutes to one hour.

3. Drain excess marinade.

4. Add cornstarch and mix.

5. Spread out the chicken on a plate for easy access when frying.

6. Deep fry along with the garlic slices.

7.Serve.

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Misua Teng (Misua Soup)

Misua soup is a dish I love to eat when I’m feeling unwell and I don’t have the appetite to eat anything. It’s comforting and filling at the same time.

Ingredients:

120 g ground pork

1 teaspoon salt

3 eggs

4 cups water

1 tablespoon onion, sliced (or shallots)

MSG

dash of salt

50 grams misua noodles (mee sua, miswa noodles)
pechay or cabbage, sliced (optional)

Procedure:

Fry the onion until it’s golden brown. Set aside.

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In a bowl, slightly beat the eggs.

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Add the ground pork and salt and mix.

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In a pan, stir fry the meat-egg mixture.

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In a stock pot, pour the 4 cups water and add the fried onion.

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Let it boil.

Add the stir fried meat-egg mixture.

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Let it simmer for a while before adding the misua noodles.

The misua noodles.

The misua noodles.

misua14Separate the strands a little bit so it will not clump together when cooked.

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Add the vegetables as well if you are going to add.

Let it boil then turn off the heat.

Serve.

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In summary:

Ingredients:

120 g ground pork

1 teaspoon salt

3 eggs

4 cups water

1 tablespoon onion, sliced (or shallots)

MSG

dash of salt

50 grams misua noodles (mee sua, miswa noodles)
pechay or cabbage, sliced (optional)

Procedure:

1. Fry the onion until it’s golden brown. Set aside.

2. In a bowl, slightly beat the eggs.

3. Add the ground pork and salt and mix.

4. In a pan, stir fry the meat-egg mixture.

5. In a stock pot, pour the 4 cups water and add the fried onion.

6. Let it boil.

7.Add the stir fried meat-egg mixture.

8. Let it simmer for a while before adding the misua noodles.

9. Separate the strands a little bit so it will not clump together when cooked.

10. Add the vegetables as well if you are going to add.

11. Let it boil then turn off the heat.

12. Serve.

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Fried Chilli Spring Rolls (Dynamite Rolls)

Sometime in the past few years, during the peak period of the ‘banchettos’, the Dynamite Rolls rose in popularity. People were lining up to buy these fried spring rolls. However, these are actually quite easy to make. These are actually similar to my previous post on Fried Tikoy Rolls – just with different ingredients. This recipe has been around even before their surge in popularity. I don’t know which food magazine first published the recipe (or if it has been around since forever). My mom, practical as ever, always removes the stem of the chilli peppers since these weren’t edible anyway.

Ingredients:

ground pork or beef

dash of salt and black pepper

long green chilli, sliced in half and opened

Fresh lumpia wrappers/popiah wrappers/ spring roll wrappers (large)

cheese, cut into 1/4 inch long rectangles (I used pasteurised cheese product, but you can use other cheeses such as cheddar or quickmelt)

water

oil for deep frying

 

Procedure:

This is the long green chilli.

This is the long green chilli.

and the cheese.

and the cheese.

Heat oil in a pan. Stir fry ground pork or beef when the oil is hot.

chilli spring roll2

Season with salt and black pepper.

Drain the excess oil from the ground meat. Set aside.

chilli spring roll3

Place one lumpia wrapper on a plate.

Arrange the ground meat, long green chilli and cheese so that it rests about 1/3 of the way from the bottom of the wrapper.

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Fold the bottom part of the wrapper over the ingredients.

Fold the sides over the previously folded part.

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Carefully roll until it almost reaches the top.

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Dip your hands in a bowl of water and wet the top part of the wrapper so that the lumpia will stick.

Complete the rolling.chilli spring roll8

Deep fry.

Drain the excess oil.

chilli spring roll9

Serve with sweet chilli sauce.

 

In summary:

Ingredients:

ground pork or beef

dash of salt and black pepper

long green chilli, sliced in half and opened

Fresh lumpia wrappers/popiah wrappers/ spring roll wrappers (large)

cheese, cut into 1/4 inch long rectangles (I used pasteurised cheese product, but you can use other cheeses such as cheddar or quickmelt)

water

oil for deep frying

Procedure:

1. Heat oil in a pan. Stir fry ground pork or beef when the oil is hot.

2. Season with salt and black pepper.

3. Drain the excess oil from the ground meat. Set aside.

4. Place one lumpia wrapper on a plate.

5. Arrange the ground meat, long green chilli and cheese so that it rests about 1/3 of the way from the bottom of the wrapper.

6. Fold the bottom part of the wrapper over the ingredients.

7. Fold the sides over the previously folded part.

8. Carefully roll until it almost reaches the top.

9. Dip your hands in a bowl of water and wet the top part of the wrapper so that the lumpia will stick.

10. Complete the rolling.

10. Deep fry.

11. Drain the excess oil.

12. Serve with sweet chilli sauce.

 

Posted in Beef recipe, Pork recipe | Tagged , , , | Leave a comment

Basil Seafood Patty

This recipe was inspired by Yummy magazine’s Basil Shrimp Cake (link here). But I added a bit more basil since I barely tasted the basil in the original recipe and substituted half of the shrimp for crabstick since I didn’t have enough shrimp at home (haha).

This is an excellent appetizer.

Ingredients:

1 cup shrimp, deveined, peeled and chopped
1 cup crabstick, chopped finely
½ cup onions, chopped
1 tablespoon garlic, minced
2 teaspoons fish sauce
3 slices of bread, torn to pieces
3-4 tablespoons basil, chopped
2 tablespoons, yellow bell pepper, cubed
1 egg, beaten
2 tablespoons flour

½-1 cup breadcrumbs
½ cup flour
1 egg, beaten

2 tablespoons sweet chilli sauce
2 tablespoons mayonnaise
salt
black pepper
lemon zest

Mix shrimp, crabstick, onions, garlic, fish sauce, bread, basil, bell pepper and flour in a bowl. Add about half the egg. The mixture should not be too soggy or it will be hard to form. If the mixture is already wet enough, don’t add the remaining egg.

The torn bread.

The torn bread.

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Mix and chill in the refrigerator for at least 30 minutes.

Prepare three separate bowls for the breadcrumbs, flour and egg (if the previous egg was not used completely, you can use that remaining egg here).

Take out the batter from the refrigerator. Using a spoon, scoop a small portion into your hands and shape into a small ball. Press down lightly so it forms into a patty shape.

Dredge this batter with flour, dip into the egg (make sure that the patty is completely covered) then coat with bread crumbs. Set aside.bsp7

Repeat the process for the remaining batter.

Heat oil in a pan. Deep fry patties.

Ignore the potatoes :)

Ignore the potatoes :)

Prepare the sauce. Mix the chilli sauce, mayonnaise, salt, black pepper and lemon zest. You can squeeze the lemon over the sauce a little bit just so there is a hint of lemony taste.

Serve hot.

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In summary:

Ingredients:

1 cup shrimp, deveined, peeled and chopped
1 cup crabstick, chopped finely
½ cup onions, chopped
1 tablespoon garlic, minced
2 teaspoons fish sauce
3 slices of bread, torn to pieces
3-4 tablespoons basil, chopped
2 tablespoons, yellow bell pepper, cubed
1 egg, beaten
2 tablespoons flour

½-1 cup breadcrumbs
½ cup flour
1 egg, beaten

2 tablespoons sweet chilli sauce
2 tablespoons mayonnaise
salt
black pepper
lemon zest

  1. Mix shrimp, crabstick, onions, garlic, fish sauce, bread, basil, bell pepper and flour in a bowl. Add about half the egg. The mixture should not be too soggy or it will be hard to form. If the mixture is already wet enough, don’t add the remaining egg.
  2. Mix and chill in the refrigerator for at least 30 minutes.
  3. Prepare three separate bowls for the breadcrumbs, flour and egg (if the previous egg was not used completely, you can use that remaining egg here).
  4. Take out the batter from the refrigerator. Using a spoon, scoop a small portion into your hands and shape into a small ball. Press down lightly so it forms into a patty shape.
  5. Dredge this batter with flour, dip into the egg (make sure that the patty is completely covered) then coat with bread crumbs. Set aside.
  6. Repeat the process for the remaining batter.
  7. Heat oil in a pan. Deep fry patties.
  8. Prepare the sauce. Mix the chilli sauce, mayonnaise, salt, black pepper and lemon zest. You can squeeze the lemon over the sauce a little bit just so there is a hint of lemony taste.
  9. Serve hot.
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Mango Ice Candy

Ice candy is the perfect treat for hot summer days. If you don’t have ice cream then this can serve as the perfect alternative. Aside from mango, you can also use different fruits for ice candy such as peaches, strawberries, kiwi, watermelon, etc.

Ingredients:

3 mangoes
1 ½ cup evaporated milk or fresh milk
½ cup water
½ cup sugar or condensed milk (to taste)

Procedure:

Scrape the mangoes into a pitcher with a spoon.

icandy1

Add the evaporated milk or fresh milk and water. Gradually add sugar according to taste. The taste should be a little sweeter than normal since the sweetness is less pronounced when frozen.

icandy2

Using a funnel, pour the mixture into the ice candy wrapper. Knot the end and put in the freezer.

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Serve when frozen.

In summary:

Ingredients:

3 mangoes
1 ½ cup evaporated milk or fresh milk
½ cup water
½ cup sugar or condensed milk (to taste)

Procedure:

  1. Scrape the mangoes into a pitcher with a spoon.
  2. Add the evaporated milk or fresh milk and water.
  3. Gradually add sugar according to taste. The taste should be a little sweeter than normal since the sweetness is less pronounced when frozen.
  4. Mix.
  5. Using a funnel, pour the mixture into the ice candy wrapper. Knot the end and put in the freezer.
  6. Serve when frozen.
Posted in Pastries and desserts, Snacks | Tagged , , | Leave a comment

Sukju Namul (Korean Bean Sprouts Side Dish)

This is another side dish I love eating at Korean restaurants. It’s healthy and easy to make.

Ingredients:

200 grams bean sprouts
2-3 cloves garlic, minced
1 teaspoon sesame oil
dash of salt
2 teaspoons spring onion, chopped
2 teaspoons toasted sesame seeds
1/4 cup carrots, julienned (optional)

Procedure:

Blanch bean sprouts and carrots in boiling water with about a half teaspoon salt for about two minutes.

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Afterwards, immediately wash bean sprouts and carrots in cold running water to stop the cooking process.

Gently squeeze out the water from the bean sprouts and carrots. Drain.

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Heat pan and toast sesame oil for a few minutes. Remove from the pan.

In a bowl, mix the bean sprouts, garlic, sesame oil, salt, spring onion and sesame seeds together.

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In summary:

Ingredients:

200 grams bean sprouts
2-3 cloves garlic, minced
1 teaspoon sesame oil
dash of salt
2 teaspoons spring onion, chopped
2 teaspoons toasted sesame seeds

Procedure:

  1. Blanch bean sprouts in boiling water with about a half teaspoon salt for about two minutes.
  2. Afterwards, immediately wash bean sprouts in cold running water to stop the cooking process.
  3. Gently squeeze out the water from the bean sprouts. Drain.
  4. Heat pan and toast sesame oil for a few minutes. Remove from the pan.
  5. In a bowl, mix the bean sprouts, garlic, sesame oil, salt, spring onion and sesame seeds together.

 

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Spicy Chai Po with Tausi (Spicy Preserved Radish with Fermented Black Beans)

I got this recipe from my I-ma. I think she picked this up when she was still working in Taiwan. This is an excellent appetizer. The spiciness really whets your appetite.

Ingredients:

¼ kg preserved radish
1 teaspoon canned fermented black beans
1 ½ tablespoon garlic, minced
2-3 bird’s eye chillis, sliced

Procedure:

Soak the radish in a bowl of water for 20-30 minutes in order to decrease saltiness.

tsai po1

Cut the radish into thick 1 inch strips.

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Sauté garlic in a pan.

Add the chillis.

tsai po2

After a while, add the black beans and stir.

tsai po4

Add the radish after about a minute.

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Stir then cover the pan for around 5-10 minutes or until the radish is cooked. (It should be a bit crunchy).

tsai po6

Done! Keep it in a container in the refrigerator. There’s no need to heat it before eating.

tsai po7

In summary:

Ingredients:

¼ kg preserved radish
1 teaspoon canned fermented black beans
1 ½ tablespoon garlic, minced
2-3 bird’s eye chillis, sliced

Procedure:

  1. Soak the radish in a bowl of water for 20-30 minutes in order to decrease saltiness.
  2. Cut the radish into thick 1 inch strips.
  3. Sauté garlic in a pan.
  4. Add the chillis.
  5. After a while, add the black beans and stir.
  6. Add the radish after about a minute.
  7. Stir then cover the pan for around 5-10 minutes or until the radish is cooked. (It should be a bit crunchy).
  8. Done! Keep it in a container in the refrigerator. There’s no need to heat it before eating.

 

 

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Simple Samgyeopsal (Korean Grilled Pork Belly)

One of the dishes I crave from time to time is the samgyeopsal or grilled pork belly. It’s simply grilled pork belly eaten with lettuce, garlic and a special sauce called ssamjang. But instead of going out to eat this in a Korean restaurant, you can make your own at home with just a few ingredients.

Ingredients:

Lettuce, washed
pork belly, sliced
salt
black pepper
garlic, sliced
ssamjang

Procedure:

After slicing the pork belly, season with a pinch of salt and black pepper. Mix.

Separate the pieces so it’s easier to grill.

samg1

Grill the pork slices.

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samg3

Assemble the other ingredients – lettuce, garlic and ssamjang.

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The ready-made ssamjang sauce we used was this:

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You can buy it in Korean groceries and in some supermarkets such as Landmark.

Place a piece of pork, garlic and ssamjang on the lettuce leaf. Wrap and enjoy.

In summary:

Ingredients:

Lettuce, washed
pork belly, sliced
salt
black pepper
garlic, sliced
ssamjang

Procedure:

  1. After slicing the pork belly, season with a pinch of salt and black pepper. Mix.
  2. Grill the pork slices.
  3. Assemble the other ingredients – lettuce, garlic and ssamjang.
  4. Place a piece of pork, garlic and ssamjang on the lettuce leaf.
  5. Wrap and enjoy.
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Siomai (Siu Mai) or Wonton Dumpling

Last time I posted a recipe on how to make dimsum wrappers from scratch. In this blog post, I will share how we make our siomai or wanton.

Ingredients:

1 cup jicama (singkamas) or water chestnuts, minced
3/4 cup carrots, minced
1/3 cup onion, minced
1/3 cup spring onion, minced
¼ cup shitake mushrooms, chopped (optional for Wonton Dumpling)
1 egg, beaten
½ kilo ground pork
9 pieces white shrimp, chopped
1 ½ tbsp flour
1 ½ tbsp corn starch
3 tsp sugar
2 tsp salt
dash of black pepper
pinch of MSG (optional)
Store-bought siomai wrappers or home made wrappers

Procedure:

After preparing all the ingredients, mix them in a bowl.

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Using store-bought wrappers or home made ones, wrap the filling.

This is how we wrap the siomai:

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Place a small amount of the filling in the middle of the wrapper.

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Try to fold the edges around the wrapper. If it won’t stick, place a bit of water on the area that won’t stick.

 

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I had a lot of fun practicing wrapping the dumpling in different ways. Here is an excellent video I stumbled upon in youtube by FOODragon. Link here.

For the siomai, you can just steam it.

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wonton wrapper29For the wonton soup, you can just use pork broth from boiling pork bones. When it’s boiling add the wonton dumplings. When it’s cooked, remove the dumplings from the pot and add your vegetable of choice (usually bok choy or pechay) to cook in the pot. Prepare the egg noodles separately. Serve when the vegetables are cooked.

I also added some fish tofu.

I also added some fish tofu.

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