Thursday, April 22, 2010

Banana Nut loaf

Adapted from Williams-Sonoma


  • 6 Tbs. (3/4 stick) unsalted butter, at room
  • 1 cup sugar
  • 2 or 3 very ripe bananas, coarsely mashed
     (about 1 1⁄2 cups)
  • 3 eggs, lightly beaten
  • 1⁄2 cup buttermilk or 1/2 cup plain yogurt
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1⁄2 tsp. salt
  • 3⁄4 cup coarsely chopped nuts (peanuts, walnuts, pecans, almonds, etc)


1. Preheat an oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan.

2. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.

3. In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

4. Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. 

Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.

Thai style chow fun noodles (My version of pad see ew)

5 Gai lan- cut diagonally and thinly
1/2 package of fresh chow fun
2 eggs
5 cloves garlic- minced
1 tsp sugar
1 tbsp rice vinegar
5 tbsp soybean paste
1 can chicken broth
1 cup soy sauce
2 tbsp corn starch

For the pork marinade:
1/2 lb of pork loin, cut into very thin bite-size pieces; or ground pork
1 tbsp fish sauce
2 tbsp oyster sauce
1 tbsp dark sesame oil
Toss the pork and all the sauces together until well mixed.  Let marinate for 15-30 minutes before cooking time.

1. Separate chow fun noodles by hand with soy sauce to help separate it.
2. Stir fry gai lan until tender and set aside.
3. Stir fry noodles with 2 tbsp soy bean paste and water as needed and set aside.
3. Stir fry garlic until golden. Add pork until cooked and add egg into mixture and toss. Add 3tbsp soy bean paste.
4. Add chicken broth to pork mixture. Add corn starch to thicken sauce.
5. Add vegetables and noodles to sauce.
6. Top with hot sauce and serve.

Stir Fry Veggetarian Egg Noodles

4 celery sticks- cut diagonally
4 cups bean sprouts
10 shitake mushrooms- sliced
2 bunches of fresh egg noodles
3 tbsp soybean paste
4 tbsp oyster sauce
1 tsp white pepper

1. Boil water. Place noodles and loosen and then take out immediately.
2. Stir fry celery until tender in wok.
2. Add mushrooms and toss.
3. Add pepper and soybean paste.
4. Add noodles to wok and loosen with 3 tbsp of water
5. Add oyster sauce and bean sprouts.  Add more oyster sauce or soy sauce to taste.

Monday, March 15, 2010

Eggplant and Bell Pepper Lasagna


1 long Japanese eggplant or 3 small Italian eggplants, cut lengthwise into 1/3-inch-thick slices

1 green or red bell pepper, cut into strips

2 cups spaghetti sauce

1 28-ounce can diced tomatoes

Salt and pepper

9 3-by-6 1/2-inch lasagna noodles

2 cups low-fat cottage cheese

1 large egg

1/4 cup grated parmesan cheese
2 cups shredded part-skim mozzarella cheese and some extra to sprinkle on top.
1. Preheat the oven to 400°.

2. Grill or pan fry eggplant with 4 tablespoons oil until soft and set aside.
3. Grill or pan fry bell pepper with oil until tender and set aside.

4. In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.

5. Combine spaghetti sauce with diced tomatos.

6. Combine egg, cottage cheese, parmesan cheese and mozarella cheese.
7. Layer 3 noodles on bottom of baking dish. Layer half of the cottage cheese mixture, half of the eggplant, bell pepper slices. Spoon 1/3 of tomato sauce mixture over and top with 3 more noodles. Layer with the remaining cottage cheese mixture and eggplant and bell pepper, 1/3 of the tomato sauce and the remaining 3 noodles. Spread the remaining tomato sauce on top and place tin foil to cover the lasagna.

6. Bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

Monday, March 8, 2010

To be made Rice Pudding

When you have leftover rice..


  • 1/2 cup golden raisins
  • 1 cup boiling water
  • 1/3 cup slivered almonds
  • 3 1/2 cups cooked medium or long-grain rice, at room temperature
  • 2 1/2 cups milk
  • 2 1/2 cups heavy cream
  • 2/3 cup sugar
  • Pinch salt
  • 2 teaspoons finely grated orange zest
  • 1 1/4 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon ground fennel seeds


In a bowl, place the raisins and cover with the water. Let sit until plumped, 5 minutes. Drain.
In a skillet over medium heat, toast the almonds until golden and fragrant, 3 to 5 minutes. Remove from the heat.
In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about 5 minutes. Remove from heat and stir in the raisins, almonds, and remaining ingredients.

Home-made Fish Cake


5 fish filets
2 eggs
1 end bread slice
1 handful string beans
1 handful of cilantro
2 green onions
1 handful of chives
2 cups panko bread crumbs
3 tablespoons of Thai red curry paste

1. Hand chop the fish filets, string beans, chives, cilantro, green onion into bits. 
2. Mix together fish filets, string beans, cilantro, green onions, chives. 
3. Add egg, red curry paste to mixture.
4. Blend bread slice and add to mixture.
5. Form fish patties by molding in your hand.  
6. Coat the fish patties in panko bread crumbs. 
7. Pan fry fish patties in hot oil. Cook on one side for 4 minutes and flip over to other side and cook for another 3 min. 
8. Serve warm with Thai chili sauce.

Sunday, March 7, 2010

Braised Ground Pork

1/2 lb ground pork
1/3 cup sliced shallot
2 tbsp minced garlic
1/3 cup soy sauce
1/4 cup chinese rice wine
4 cups water
1/2 cup dried shallots or dried onions
2 tbsp sugar
2 star anise
1/2 tsp cinnamon powder (If you don't have star anise and ground cinnamon, then substitute with 1 tsp Five spice powder)

1. Heat oil, saute chopped shallot and garlic until fragrant.
2. Add star anise and ground cinnamon, stir well.
3. Add in ground pork and stir quickly to break the meat into small bits.
4. Add soy sauce, sugar and rice wine, once the meat has changed color.
5. Pour 4 cups of water and cover the pan, let it simmer for 15 min.
6. Uncover the pan and simmer for 1hr.
7. You can add mushrooms, lotus, tofu, edamame to the mixture if you like.