Friday 11 November 2016

Healthy Banana Walnut Cake

If you have no oven to bake? There is another option if you owe a bread maker. You can bake a cake with less trouble and have the cake and eat it. I have 2 over ripe bananas in my kitchen. I have all the ingredients for bananas cake. As I was roster to take care of yesterday refreshment. Why not use the bananas for cake? 

This cake is very flavourful because of the coconut oil and cinnamon powder combination. My cell members  like the banana cake especially my leader who kept telling others that it tastes so good. They commented it tastes good and they finished them all. Daughter also love the cake.

Ingredients :
1/3 cup cold pressed coconut oil
1/3 cup packed soft dark brown sugar(you can add 1/2 cup if u like it very sweet)
2 big eggs(each without shell is about 62- 67g)
2 very ripe bananas (about 10-12cm length. Mashed)
1 1/2cup of top flour(if you replace plain flour. If use self raising flour,  then omit baking powder)
1/2 tsp of baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup of chopped walnut(optional)
1 tsp vanilla essence
1/4 cinnamon powder(optional)

1. Put coconut oil in a large bowl, add sugar and whisk until combine.  In topical country coconut oil will not solidified. However, if it solidified, melt it in a sauce pan over stove on low fire. 

2. Add eggs and beat until combine. Then add mashed banana and vanilla essence and mix them well.  All step 1 and 2 take only few minutes. 

Note: You may use a blender to do this task. But for me to cut down washing, I use a whisk and a bowl.😊

3. Sift flour, salt, baking soda, baking powder(if using plain/cake flour). Add into the mixture. Combine them with a whisk or a large spoon. Add chopped walnut and cinnamon powder and very quickly stir them to combine. Do not over stir. All these will take only few min. 

4. Pour the batter into baking pan and bake in pre-heat oven 165°C for 55min or when the satay stick or toothpick inserted into the centre  comes out clean.

Note: If you are using a bread maker with cake function,  pour the batter into the bread maker tin and set cake function without paddle. The program cycle is 60min for my BM. There will be a continuous beeping when the program is completed. Remove tin and shake out the cake onto a wire rack to cool. 

5.  Remove from oven. Let the cake cool in the baking pan for 10min then transfer into a wire rack to cool. Slice and serve. 

Thursday 10 November 2016

Cinnamon Bread by Bread Maker

250g water with 1 egg included (can replace water with milk)
1 tsp Sea salt 
40g sugar
3 tbsp vegetable oil or 30g soft butter
280g Bread flour 
50g Wholemeal flour(can replace with bread flour)

1 tsp instant yeast

Cinnamon sugar:
1 tsp cinnamon powder
2-3 tbsp brown sugar
Mix both sugar and cinnamon well.

1. In the BM baking tin, add egg,  water/milk,  salt, sugar, oil and flour in sequence. Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.

2. Set "Soft Bread", "Light" crust, weight 500g. My bread maker take 2hrs 55min.

3. When the BM timer beep at 1:30(2nd beep) paused the BM by pressing on start/stop button. Take out the dough and remove the paddle. Cut the dough into half and rolled them flat. Spread cinnamon sugar onto dough. Roll them up into 2 rolls and put them back into the BM. Press start/stop button to continue the function.

4. When the program completed, there will be a long beep sound. Off BM and remove tin and shake out the bread. Leave it to cool before cut, approx an hour. Serve with butter or peanut butter or eat it on its own. 

You may like to try this recipe :


Thursday 3 November 2016

White Bee Hoon

If you find it is too far to travel to sembawang to order the white bee hoon, D.I.Y.  I like to make things. Time like this when it is too far to travel there to eat, I will cook it myself. Save time to travel and save trouble to queue up. Most important is you know what you put into a dish and also you can add or substract any ingredients. 

Bee Hoon enough for 2 persons
Your choice of seafood( I used 6 prawns, 1squid)
100g lean pork thinly sliced
1/4 carrots - cut into strips
4 stalks of Cai Xin or Shanghai green
3 shallots finely chopped
1 garlic minced
1-2 tbsp cooking oil
1 egg
1.5 - 2cups Water

Fish sauce
Light sauce
Oyster sauce
Chicken stock powder
Shao Xing wine
White pepper
Sesame oil
Corn / Potatoes flour

1. Soak bee hoon in cold water until soft. Do not over soaked. Remove from water and set aside for use.

2. Seasoned the seafood with some sea salt, shao xing wine and pepper.  Set aside. Seasoned the sliced pork with some light soy sauce, sesame oil, pepper and cornflour. Set aside.

3. Add oil in the wok and fry garlic and shallots until golden and fragrance. Fry the seafoods and pork. Remove from wok when it is cooked and set aside for use.

4. In the same wok, fry the carrots for few seconds. Add 1.5 to 2cups water. Add the seasoning, that is light soy sauce, oyster sauce, fish sauce and chicken stock powder to your taste and bring to boil. 

5. Add bee hoon once the stock is boiled. Add also cai xin. Let it boil until cai xin is cooked, aprox. few min. Add in cooked seafoods and meat. While it is still boiling beat egg and stir into Bee Hoon. Add 1 tbsp of shao xing wine. Off the fire. Serve.

Note: The amount of seasoning is not indicated here as I usually do not measure but just add to the taste I desire.

Happy cooking!