Kuih Kodok ( Mashed Banana Fritters )

Kuih Kodok ( Mashed Banana Fritters )

Recipe source :  Amy Beh

Kuih kodok is among the favourite choices during tea-breaks at my office. For RM1-00 we can get eight pieces of kuih kodok. They are literally "hot" favourites as people queue up to wait as the vendor keeps stirring and frying the kuih kodok in her big wok.

They are cheap and tasty. However, it gives me a pure sense of satisfaction and accomplishment each time I am able to make some tasty tidbits on my own, with reasonable success. 

Ingredients

150g (net weight) ripe bananas
1/2 tsp salt
1 tsp sugar
5 tbsp self-raising flour
1 tbsp rice flour
1 tbsp Quaker oats
A pinch of bicarbonate of soda

Enough oil to fry the banana fritters

 

Method

1.  Mash banana with a fork.
2.  Mix in all the ingredients to combine into a batter.
3.  Heat wok with enough oil on medium heat.
4.  Spoon 1 tsp of batter into hot oil and fry until golden.
5.  Remove and drain on several layers of kitchen towels.

I am linking this post to Little Thumbs Up ( March 2015 - Banana )



This event is hosted by Faeez  ( BitterSweet Spicy )
Organised by Zoe ( Bake For Happy Kids )

and Doreen ( My Little Favourite DIY)

Banana Platter

Banana Platter

Recipe source :  Y3K Magazine, Issue 56 9/10 - 2010

 
I was thumbing through my cookbooks and magazines when I came across this recipe. This was just perfect for me today since I happened to have the required ingredients in my refrigerator and I was alone at home this afternoon.

I made this lovely fruit platter for a light lunch since both my hubby and son were out and I do not have to cook for them. I am fully aware that there is an advertisement advising us to steer clear of bananas because they are fattening. Well, to my way of thinking, the banana belongs to the fruit family, so it is okay by my own standards! Furthermore, since I am not actually watching my calories, I am free to eat bananas.

On the contrary, bananas are rich in potassium and they contain pyridoxine (vitamin B6) which helps to fight stress.

So whenever you feel the blues, make yourself a banana platter!

Ingredients

1 banana , peeled and cut into pieces
4 segments of an orange, remove membrane and cut into pieces
1 red apple, cut into pieces
10g raisins

Method

1. Place all the cut fruits and raisins into a dessert bowl or cups.
2. Enjoy!

I am linking this post to Little Thumbs Up

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am linking this post to Cook-Your-Book #21

 

Hosted by Joyce of Kitchen Flavours

Banana Pancakes

Banana Pancakes

Recipe source :  The Malaysian Cookbook

Bananas grow abundantly in Malaysia. We have a wide selection of bananas to choose from. Almost all varieties are tasty. 

My favourite is "pisang mas" and I shall use them to make banana pancakes for breakfast today.

Ingredients

2 eggs, beat until light
20g sugar
120g self-raising flour
1/ tsp salt
2/3 cup coconut milk
5 bananas, mashed
margarine or cooking oil, optional

Method

1.  Mix together beaten egg, sugar, self-raising flour, salt and coconut milk to form a batter. Mix well.
2.  Heat a non-stick frying pan until hot.
3.  Add margarine or cooking oil to non-stick frying pan (optional).
4.  Pour in 2 tbsp of batter and turn frying pan so that the batter is spread out evenly.
5.  Fry until brown on both sides.
6.  Dish up and serve with banana slices. 

I am linking this post to Little Thumbs Up

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕

Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕

Recipe source :  Adapted from Amy Beh

We love to order stir-fried lotus root when we eat out at a particular "tai-pai tong". That's because this dish is that particular outlet's specialty. 

Amy Beh's version is slightly different as this recipe uses nam-yee, a fermented red bean curd with a distinct flavour, whereas the "tai-pai tong's flavour was very light.

Both are lip-smacking good!

Ingredients

15g dried cuttlefish shreds
100g lotus root, cut into thin slices (use local lotus roots which are smaller in size and more succulent, whereas the China variety which is larger is not suitable for stir-frying)
75g snow peas
80g gingko nuts ( original recipe used carrot slices )
5g dried snow fungus, soaked until soft and shredded into small pieces  ( my own addition )
3 tbsp cooking oil
1 tsp chopped garlic

Sauce Ingredients

1 tbsp abalone sauce
1/2 cube nam yee, mashed with 1 tsp shao hsing wine
1 tsp sugar
1 tsp sesame oil
1/2 tsp pepper
2 tbsp water

Method

1.  Bring a pot of water with 1/2 tsp salt, sugar and a pinch of bicarbonate of soda and 1 tsp oil to a boil. Put in snow peas. Boil 30 seconds. Remove and immerse in cold water for 3 to 4 minutes. Drain and set aside.
2.  Blanch lotus roots separately in another pot of boiling water with 1/2 tsp vinegar added to it for 1 minute. Remove and immerse in cold water for 4 to 5 minutes. Drain and set aside.
3.  Heat oil in a wok and lightly brown cuttlefish shreds until crispy. Drain and set aside.
4.  Remove oil, leaving 1 tbsp oil in wok. Saute chopped garlic until slightly brown. Add in blanched vegetables, gingko nuts and snow fungus. Stir-fry for 1 minute, then add in sauce ingredients.
5.  Return the pre-fried cuttlefish shreds to the wok. Toss briefly until sauce is well combined.
6.  Dish out and serve immediately.