Thursday, April 16, 2015

A.B.C Cake

The man in the house has been bugging me to make him some bananas cake, finally I fulfilled his wish today! :D hahaha you must be wondering why called it A.B.C Cake? This is actually a simple banana cake with a twist ie. with added ground almond, chia seeds and of course the bananas. Therefore I called it Almond Banana Chia Seeds Cake in short A.B.C Cake ^0^

Original recipe asked for icing sugar frosting on top, but I opted a healthier version by topping with lots of almond flakes :D

Moist and tender crumbs and I love the crunch of the chia seeds 


  • 3 eggs
  • 120gm light brown sugar
  • 125ml rice bran oil
  • 1 tsp vanilla paste
  • 180gm self-raising flour
  • 1/2 tsp ground cinnamon
  • 60gm almond meal
  • 2 heap tbsp chia seeds
  • 2 ripe bananas, mashed
  • 1 carrot, peeled & finely grated
  • handful of almond flakes

  1. In a medium bowl, whisk eggs and sugar until frothy. Whisk in oil and vanilla.
  2. Sift flour and ground cinnamon over the egg mixture and fold lightly. Stir in almond meal and chia seeds.
  3. Lastly fold in mashed bananas and grated carrots till well incorporated. 
  4. Pour batter into a lined 7" cake pan. Sprinkle almond flakes over the surface. Bake in preheated oven at 180 deg cel for 35 mins until golden brown and skewer inserted comes out clean. 
  5. Cool in pan for 10 mins before unmoulding onto a wire rack to cool completely. 

Friday, April 10, 2015

Prawn Paste Chicken (Har Cheong Gai)

This is an all time favourite chicken dish which no one could resist it! So sinful and addictive which you will stop munching after savoured one :D This recipe is slightly different from the usual one which I've come acrossed. It incorporated additional preserved fermented beancurd into the seasoning. Is it because of the additional fermented beancurd, I find them tasted really flavourful! 

Recipe ref : Good Food Magazine Jan 2012
  • 15 chicken mid wings
  • 1 piece preserved fermented beancurd
  • 2 tsp shrimp paste
  • 1 tsp oyster sauce
  • 1/4 salt
  • 4 tsp sugar
  • 4 tsp hua tiao jiu
  • 1 stalk spring onion, finely chopped
  • thumb-sized ginger, finely chopped
  • tapioca flour for coating

  1. Rinse the chicken wings and pat dry. 
  2. Mash fermented bean curd till smooth. Add in the rest of the seasoning and stir well to combine.
  3. Coat the chicken in the marinade and leave in fridge overnight. Turn the chicken occasionally to ensure they are evenly marinated.
  4. When ready to cook, place the flour in a shallow dish. Heat oil in a wok till hot. Toss the chicken wings in the flour, tapping off the excess and slide them into the oil.
  5. Fry on a low heat for about 10 mins, turning occasionally, until the wings are golden brown and cooked through. Drain on kitchen paper and serve immediately.

Crisp and moreish!

This post is linked to Cook Your Books Event #22 hosted by Joyce of Kitchen Flavours

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