Fried Banana with Chocolate Ice-cream

I love to eat bananas, and enjoy my ice-cream. Then I thought, why not mix them together? The result is a harmony fusion of hot and cold, a perfect delight in the mouth.

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 tablespoon vanilla powder
1/2 cup milk
1 egg
2 tablespoons butter, melted
1 teaspoon rum flavoring
4 ripe bananas
2 cups oil for frying
2 scoops chocolate ice cream
Optional: Chocolate Sauce

Time Taken: 30 mins

Directions

1. In a large bowl, combine flour, sugar and vanilla powder. 
 
2. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. 
 
3. Evenly coat the banana in the mixture.
 
4. Heat oil in a wok or deep-fryer and wait 5 mins until oil is hot.
 
5. Drop banana into hot oil. Fry until golden brown and crispy
 
6. Remove bananas from oil, and drain on paper towels. 
 
7. Remove paper towels, add the ice-cream and chocolate sauce
8. Serve hot.

Pork with Celery, Yellow and Red Capsium, and Tomato

I love it when meat and vegetables stir fry combines together in a harmony of taste. This is one winner with lots of cruchy vegetables.

Ingredients

2 stalks of celery, cut into pieces
1/2 red capsium, slices into pieces
1/2 yellow capsium, sliced into pieces
1 tomato, sliced into cubes
200 g pork slices.
1 cup water
1 cube of Knorr vegatable stock cube.
a pinch of salt
a pinch of pepper.
1 tablespoon of oil 
1 tablespoon of soy sauce.

Time taken: 20 mins

Directions: 

1. Marinate the pork with salt, pepper and soy sauce.

2. In a wok, add the oil and turn fire to high.

3. Fry the pork for 3 mins, ensuring that the pork is cooked.

4. Add the water and Knorr Vegetable stock cube - ensuring that the vegatable stock cube dissolve in the water.

5. Add the celery, red and yellow capsium and tomatoes into the wok and stir fry for 3 mins.

6. Serve hot.

Sweet and Sour Fish

I love it when when I got hold of a small jar of sweet and sour sauce. It is so much easier to cook when you got ready made sauces - and it enables even amatuers to make superb food with minimum effort:

Ingredients:

1 whole fish (small), degutted and descale
1 cup flour.
4 tablespoons fish sauce
1 egg
1/2 jar sweet and sour sauce.
6 pieces of pineapple cubes
2 cups oil for deep frying
1/2 cup of water.

Time taken: 30 mins

Directions:

1. mix the fish sauce and the egg together.

2. coat the fish with the mixture in step 1.

3. Cover the fish with flour.

4. If there are any leftover mixture from step 1, repeat steps 2 and 3 once more.

5. In a large saucepan, add the oil and wait for 5 mins for the oil to be hot.

6. Deep fry the fish until fish is golden brown.

7. In a separate saucepan, add the water, pineapple cubes with the sweet and sour sauce and turn the fire to medium. Stir the mixture and let it turn hot.

8. Pour the sauce over the fish and serve hot. 

Honey Black Pepper Crab

A receipe that I made for my wife while in Australia, this is a favourite dish of ours.

Ingredients 

2 mud crabs, cut into pieces
5 cm ginger, minced
5 cloves garlic, minced
2 pieces onions, diced
3 tablespoons oyster sauce
1 tsp soy sauce
1 tablespoon sesame oil
4 tablespoons honey
2 eggs beaten off
2 tablespoons black pepper, crushed
1 leek, sliced
Cooking oil to taste

Time Taken: 1 hour

Directions: 

1. Heat oil, fry the crab until it changes color and ripe, lift

2. Heat a skillet, saute garlic, onion, ginger until fragrant. Enter the crab, oyster sauce, sesame oil, soy sauce, honey. stir well

3. Thicken with beaten eggs and stir well. Add black pepper, sliced ??scallions. Stir well, remove

4. Serve Hot

Deep Fried Button Mushroom with stuffed crab stick

Having tasted the lingering, tender stick of fried mushrooms from a korean food stand, I decided to experiment and create my own fried mushrooms - with a small twist of having crab sticks as topping. To my surprise and delight the food turn up to be very tasty!

Ingredients

4 button mushrooms (or more if you desire)
1 crab sticks
1 cherry tomato
1/2 teaspoon of butter
1 small shallot
1 egg
1 cup of flour
1 teaspoon of salt
A pinch of pepper
A slice of cheddar cheese
Some oil for frying.
BBQ sauce (optional)


Time Taken:1 hour

Directions:

1. In a small bowl, beat the eggs.

2. Cut the mushroom stems out from the mushroom

3. Toss the mushroom caps into the bowl with the eggs.

4. In another small bowl, mix the flour, salt and pepper together

5. Scope out the mushroom caps and cover the mushroom with the flour mixture

6. Repeat steps 3 to 5 once again to ensure that the mushroom are well covered by the flour mixture. 

7. Slice the crab sticks, tomatoes, mushroom stems and shallot into small pieces and set aside.

8. In a small saucepan, add some oil for frying. Turn the heat to hot and wait for 5 mins for the oil to be hot.

9. Deep fry the mushrooms. When the mushrooms are golden brown, scope out the mushrooms and place them on the serving plate.

10. In another small saucepan, melt the butter. Then add the mixture used in step 7 to the saucepan and fry for 3 mins.

11. Scoop the food on top of the mushroom.

12. Serve the mushrooms.

Honeydew and Mango pudding

I knew that my wife love to eat jelly and pudding, and was thinking of a desert dish that combines the best of mango and honeydew pudding. To make the food faster and easier, I opted to buy some instant pudding mix. The result is a mix of mango and honeydew pudding that is healthy and delicious. :)

Ingredients

1 mango - cubed
1/4 honeydew - cubed
1/2 packet honeydew jelly mix
1/2 packet mango pudding mix.

Time taken: 3 hours.

Directions:

1. Add some water to the honeydew jelly mix and bring to boil, stirring the mixture slowly.

2. Leave it to cool for a bit, before spooning the mix to a container.

3. Add some honeydew cubes into the mixture so that when the jelly hardens, there will be some honeydew inside the jelly.

4. Put the honeydew jelly into the fridge and leave it alone for 1.5 hours. This should solify the jelly

5. Once the jelly has solified, prepare the mango pudding by bringing some milk, water and mango pudding mix to a boil, stirring the mixture slowly.

6.  Add the cubed mangoes pieces into the mango pudding and pour the mango mixture on top of the jelly.

7. Put the mixture into the fridge and wait 1 hour for the pudding to solify.

8. (optional. Add

a. a thin layer of condensed milk
b. a thin layer of chocolate sauce
c. the remaining fruits on top
d. some whipped cream and cherry)

Prawns in white wine sauce

Well, I believe that seafood goes well with white wine and experimented on a new dish concept using white wine as a sauce. I thought of cooking the prawns in white wine, and to bring the favour out even more, to have garlic, oinions and tomatoes. The result is a dish that is superb.

Ingredients:

8 large prawns
3 cherry tomatoes, diced
Some white cooking wine.
2 tablespoons butter
1 clove garlic, finely diced
1 stalk spring onion leaf, diced
2 button mushroom, diced
1/2 onion diced.
Salt and Pepper to taste.

Time Required: 20-30 mins

Directions:

1. Peel the prawns but leave the prawn head.

2. In a large saucepan, add the butter and garlic. (optional - add 2 tablespoon olive oil). Cook until the butter melted.


3. Add in the onion, cherry tomatoes, mushroom and spring onion leaf and cook for 2 mins, until the mushroom becomes soft.

4.  Toss in the prawns and add in the white wine and cook for 3 mins. allowing for the alcohol to evaporate from the wine, and until the prawns are reddish / white in color.

5. Add in salt and pepper to taste.

6. Serve the prawns.