EZ BANANA BREAD

On one of the days of Phase 3 Malaysia's MCO to curb Covid19 infection, I bought some bananas which look greenish yellow.  Hoping that they would be ripe and turn yellow in a day or two for consumption but they didn't.  Instead the skin turned greyish, greenish and yellowish.  I was thinking of discarding them, but before I did that, I peeled one and discovered that they are already ripe and edible.  It is impossible to finish the lot of them and afraid that they may be spoiled the next day, I decided to make banana bread.  

I came across this recipe from Brian's Cuisine which suits me well.  The bananas need to be frozen for 24 hours before using.  Great, I went ahead to get it done for the next day's baking.

This is my opinion - awesome banana bread loaf.  The steps are so easy to follow, just mixing the ingredients without the need of a mixer, yet the result is satisfactory.  This recipe is a keeper and in future, I need not worry if I have leftover bananas at home.

The banana bread is soft, moist and the sweetness is just nice for me. 

Ingredients

350 gm banana flesh - peeled and freezed

100 gm castor sugar

70 gm brown sugar

2 large eggs [about 110 gm]-lightly beaten

55 ml unsalted melted butter

220 gm plain flour - sifted with baking soda

1 tsp baking soda

1/4 tsp salt

1. Peel the bananas to get 350 gm of the flesh.  Cut into sections and store them in a zipper bag.  Leave in freezer for at least a day before using.
2. The next day, thaw the frozen bananas for at least 2 hours, mash into puree.  Set aside and get ready the remaining ingredients.
3. In a large mixing bowl, put in mashed bananas, add in both sugars.  Mix well until sugar dissolves.  Add in beaten eggs and salt.  Continue to mix well with a hand whisk.
4. Pour in melted butter.  Mix well.
5. Add egg mixture into sifted flour.  Combine ingredients by folding lightly until the flour is not visible [Do Not Over-mix batter].
6. Pour into a greased baking tin [I used an aluminium foil tray of size 12cm x 20cm x 5cm].  Tap tray a few times to release trapped air.
7. Bake in a preheated oven at 180 for 47-50 minutes.  Test with a skewer before removing from oven.  Leave to cool in a wire rack for 20-30 minutes before dislodging bread.
8. Slice and serve.

 

TANGY DISH WITH EGGS AND RICE

MCO, no regular outdoor exercises and activities.  It is important to stay home, stay safe and stay healthy.  My friends say must eat more protein food to boost our immune system to fight Covid19.  Much ideas have been shared but is  it possible to follow, hmmm......Nope, I cannot, best is to do with what is available in the kitchen and pantry.  Most crucial during this time is not to waste FOOD.

This One Dish Meal to me is satiable.  The tangy tastes makes this platter appetising.   If you can't go meatless, it is not a problem to add some minced meat or prawns to this dish.

Ingredients

[serves 2-3]
2-3 eggs - keep whole or lightly beaten
200 gm cabbage - cut small pieces
1-2 tomatoes - cut small pieces
50 gm red carrots - peeled and cut small pieces
15 gm black fungus [bok nee] - soaked
some chopped ginger
some chopped spring onions
1 cup water
1 tbsp cornstarch + water for thickening
Seasoning [combined]
3 tbsp tomato sauce
2 tbsp spicy sweet chilli sauce
1 tbsp vinegar
1/2 tbsp sugar
1/2 tsp light soy sauce
1/2 tsp salt

1. Heat up a wok, add some oil, saute ginger until aromatic.  Add in cabbage and carrots, continue to fry for a minute before adding the black fungus and tomatoes.
2. Add in the seasoning, continue to stir until all the ingredients are well mixed.  Pour in water, bring to boil.  Thicken with cornstarch water. 
3. Taste to adjust seasoning before putting in the eggs.  Let the eggs firm up.  Add in chopped spring onions.
4. Prepare 2-3 plates of rice.
5. Scoop fried ingredients over rice.  Serve immediately.

GINGER AND EGG FRIED RICE

Ginger and Egg Fried for MCO lunch.  Friends, all talking about food, food and food.  Third phase of MCO and all are running out of ideas on what to cook for the family.  Instead of stressing myself out, I will look for simple dishes with minimum number of ingredients and its availability.  During MCO, I would not go marketing daily. Best to stay home, stay safe.

I have posted a fried rice with ginger recipe here.  It is one of my favourite fried rice but this recipe needs more ingredients.  So I sourced for an alternative, simpler recipe.

This is it.  Simple yet tasty, aromatic, most important can fill the hungry stomach.

Ingredients

[serves 2-3]

3 bowls cooked rice [preferably overnight rice]

2-3 inch piece ginger [used good quality ginger if possible]

3 eggs - lightly beaten

Seasoning

salt to taste

dash of msg

 

1. Grated ginger and squeeze out the ginger.  You can choose not to, it is alright.
2. Heat up a non-stick wok, add in the rice.  Toss the rice until light.
3. Add in 2 tablespoon of oil, eggs and seasoning to taste.  Continue to stir fry the rice over medium heat until eggs are cooked and rice is light. 
4. Drizzle in the ginger juice.  Continue to fry until rice is light.
5. Dish up to serve.

STEAMED PUMPKIN RICE WITH MUSHROOMS

Another tasty and yummy One Dish Meal during Malaysian MCO, 'Steamed Pumpkin Rice with Mushrooms'.  The original recipe is for vegetarians but I have modified it a little with addition of some minced meat and dried prawns.  I did that because it is for my family and just to avoid my hubby asking why there is no dried prawns in the rice.  

 If you wish to go meatless, just omit the dried prawns and minced meat.  It is as yummy-licious.  The rice is light,  fluffy, whereas the pumpkin is naturally sweet and blends well with the mushrooms that tastes savoury.  The rice is extra fragrant with the fried shallots.  Tastes good.

Recipe adapted from Irene Yong's You-tube Video [with modifications] - 南瓜香菇燜飯|Pumpkin & Shiitake Stewed Rice

I am happy that this rice turned out yummy and I was able to share a portion with my neighbour [a widower] during MCO as he has to get his meals from the food stalls.

Ingredients

[serves 3-4]

2 cups rice - wash and drain [I used the plastic rice cup]

2 cups water 

300-350 gm pumpkin - skinned and cut small chunks

3 dried shiitake mushrooms - soaked and cut strips

30 gm or 1 tbsp dried prawns [omit if vegetarian]

50-70 gm minced meat [omit is vegetarian]

4-5 shallots - peeled and sliced thinly 

1 tbsp chopped ginger

3 tbsp cooking oil

some chopped Chinese celery and some cut small red chillies

Seasoning

1 tbsp light soy sauce [good quality]

1 tsp salt

1/2 tsp white pepper

1 tsp dark soy sauce

1. Using a non stick fry pan, fry shallots in oil until golden brown and crispy.  Dish up and set aside.
2. Add in mushrooms and ginger to fry pan, fry until aromatic.  Add in dried prawns and minced meat if using.  Continue to fry until meat turns white.  Add in seasoning and pumpkin.  Stir fry to mix for a minute.
3. Add in the rice and dark soy sauce [if using],  stir fry to mix the ingredients.  Add in fried shallots, stir to combine with the rice.
4. Dish up into a steaming tray, spread out evenly and pour in water.  Bring fried ingredients to cook by steaming in a steamer for 35-40 minutes over medium high heat.
5. If not steaming, cook in a rice cooker as normal.  Fluff up rice when cooked.  Garnish with chopped Chinese celery and cut chillies.
6. Dish up to serve.