Banana Fritters

Hello,

It's been a while since I had banana fritters with ice cream and I am craving for it. I know, these snack certainly is not a healthy one but eating once in a while may sound good enough even it's not as healthy as other dessert. Furthermore, the recipe is easy and does not require too many ingredients and time. I would not avoid these kind of sweet treats because the more I avoid it, the more I crave it.

There are two different recipes of banana fritters that I'm going to post here, sliced and mashed banana fritters. So, for now let's just have a good dessert and enjoy the moment because sometimes we just need a sweet treats such an ice cream and fried bananas!

SLICED BANANA FRITTERS

Ingredients;

3-4 bananas, sliced
1/2 cup flour
1 tablespoon corn flour
1 teaspoon baking powder
A pinch of salt
Ice water (about 1/2 cup)

METHOD;

- In a bowl, mix all dry ingredients and slowly add ice water and whisk until the batter smooth and reach the desired consistency.
- Add the banana sliced into the batter and coated well in batter.
- Meanwhile, heat up oil in a wok or saucepan for deep frying.
- Deep fry the coated banana until they are golden brown on both side.
- Drain on paper towels to absorb excess oil.
- Serve with or without vanila ice cream.

MASHED BANANA CHEESE FRITTERS

Ingredients;

2-3 banana, mashed
1/2 cup flour
2 tablespoons shredded cheese
1 tablespoon sugar (optional)
A pinch of salt
Water (about 1/2 cup)

METHOD;

- In a bowl, mix all dry ingredients, mashed banana and slowly add water and mix until reach the desired consistency.
- Heat up some oil in a wok or saucepan for deep frying.
- Drop a spoonfuls of banana batter into the hot oil and fry until golden brown.
- Drain on paper towels to absorb excess oil.
- Serve with or without vanila ice cream.

Enjoy the banana fritters with ice cream!

A Different Types Of Fruit Photography

Hello,

I'm not a good photographer but I'm learning and challenge myself to do better and photography is one of my passion. There's trial and error but I will going to practice, learn, go out and shoot as much as I'd like and continue to practice it because I just love photography. Somewhere, I find photography very therapeutic.

I have all these fruits at home, I will photograph. I took the similar photos with different fruit too and this could be a very interesting experiments for me in the future. I am still in the process of learning to take better photographs and always will be.

MELON

PINEAPPLE

BANANA

CHESTNUT

CHILLI

ASSORTED FRUIT AND VEGETABLE

Peanut Sauce

Salut,

We eat peanut sauce and served on the rice cubes every once in a while. Peanut sauce or kuah kacang in Malay normally served with beef/chicken skewer or what we called satay, rice cubes, sliced cucumber and onion. I made peanut sauce with the rice packet whenever I thought about it, it's so simple to make and always tastes good. Sometimes when eating these food we can't simply resist and can be addicted too!

To make a rice cubes just needs one small packet of rice, then boiled until the rice becomes cooked and have fully filled. The compacted rice need to be boiled around 50 minutes to 1 hour and let it cool at least 1-2 hour before cut into cubes and serve with peanut sauce.

PEANUT SAUCE (KUAH KACANG)

Ingredients;

250g peanuts
8-10 red dried chilli,soak in hot water
3 shallot
1 clove garlic
1cm ginger
1 lemongrass (white part only)
Salt and sugar to taste
Water

METHOD;

- Prepare the peanut by fried or baked until peanuts are cooked. Pound or blend the peanuts until fine. Set aside.
- Blend together chillies, shallot, garlic, ginger and lemongrass into a smooth paste.
- Heat up oil about 3 tablespoon and fry chilli garlic paste until fragrant.
- Add the peanuts and a cup of water, simmer for 20-30 minutes. Stirring occasionally.
- Season with sugar or brown sugar, salt and cook until the sauce are slightly thicken and reach desired consistency. Add more water if necessary.
- The peanut sauce can be reheating one or two days.

Happy cooking!

Lo Han Guo

Ni hao,

In Asia, there are quite many choices of healthy beverages both Chinese and Japanese where we could find easily in the shops, restaurant or even from the street vendor are selling variety of cold drinks and one of the drinks that often sold is lo han guo. Lo han guo also known as monk fruit generally use by Chinese as a cooling drinks and can drink either hot or cold, I prefer cold lo han guo anyway.

I've made lo han guo drink with dried dates which I brought from Asia last few months but this fruit sometimes available at any Chinese shops or supermarket. I've bought a packet of 4 in 1 lo han guo, where I just need to boil it with water without adding any sugar, but even with the lo han guo fruit, this drinks are so easy to make.

LO HAN GUO WITH DRIED DATES AND WINTER MELON

Ingredients;

1 lo han guo fruit/ 4 in 1 cube (about 5 cubes)
20g dried dates
50g dried wintermelon
1 liter water
Sugar to taste

METHOD;

- In a large pot, mix lo han guo, dried dates, dried winter melon and water, bring to boil.
- Turn the heat to medium-low and simmer for about 10-15 minutes. Add sugar to taste.
- Serve hot or chilled.

Enjoy the cooling drinks!

Crêpe Breton

Bonjour,

Crêpe Breton and galette are everywhere in Brittany. We are eating crepes quite often as other Brittany people and making crepes are easy, with just a few ingredients and the crepes came out delightful. Ever since we moved to the origin of the crepe and just like the other local people, we eat crepes all year long at any time of the day.

Crepes and galettes are selling at every weekend market, festival, brocante or flea market in this Brittany region. In west of Brittany, they called "crepe au froment" wheat flour for the sweet crepe, meanwhile "crepe de blé noir" buckwheat flour for the crepe with savory filling. But for the Bretons in east of Brittany, they just simply called "galette" for the buckwheat crepe. From savory to sweet filling, galettes with sausage, crepes with nutella, sugar or fruits filling, crepes such a delicious treat!

CREPE (CREPE AU FROMENT)

Ingredients;

200g flour
2 eggs
1 tablespoon sugar
40g salted butter, melted
500ml milk

METHOD;

- In a large bowl, whisk together flour, egg and sugar.
- Add in melted butter and milk little by little and whisk until smooth. Rest the batter for at least 1 hour.
- Heat up crepe pan or skillet over meduim heat and lightly brush the pan with butter.
- Pour a ladle of the batter into the hot pan, tilt the pan to spread batter evenly.
- Flip the crepe once the edge peel off easily and continue cooking until the other side lightly brown.
- Repeat with remaining batter. Serve with any filling of your choice.

Happy cooking!