Bingka Pisang, our Malaysian banana cake. Different, not the same as those banana cakes or even other cakes baked in the Western countries (Milo Cake, Traditional Butter Cake & Sujee Cake). In other words, our Malaysian banana cake is utterly a stand up by itself unique cake. Where did I pick up the recipe for Bingka Pisang? From my nutshell by reflecting back to back to my years when I was younger and when I used to make for my family. Baked in the round, just one switch and portable conventional oven. The oven by the way was like expensive purchase for a poor family like us. So, I really need to ensure I use it carefully because if it does not function anymore, there's no assurance we can afford to buy another. Of course now, it is a different story all together due to the quite a latest oven (Eggless Orange Cheesecake) in my kitchen. Which by the way didn't fall from the sky, but saving and buying, and oven must be put to good use. Into the oven went the mixture for Bingka Pisang. A mix of mashed bananas, flour, butter, sugar, eggs and vanilla essence. By right I should have added some coconut milk, but because I completely forgot to buy coconut, I made Bingka Pisang without coconut milk. Chewy, soft and somewhat dense, Bingka Pisang I must say is part and parcel of our kuih-muih/local delicacies (Malaysian Sago Pudding, Kuih Buah Melaka, Bubur Cha Cha, Bubur Kacang Hijau & Sago Gula Melaka) and a wondrous sugar delight and treat. Absolutely mouth lovable, wouldn't you agree?
Friday, July 26, 2013
Tuesday, July 23, 2013
Hu Tieu Nam Vang
Hu Tieu Nam Vang, aka Phnom Penh Noodle Soup. How do I know about this Cambodian Noodle Soup? Remember, I did my tour to Vietnam and Cambodia (Ho Chi Minh City, Siem Reap & Hanoi)? Though I didn't explore till Phnom Penh, but pretty much those Vietnamese and Cambodian food I tucked into did justice to my palates (Vietnamese Steamed Fish, Shrimp Pho, Vietnamese Fish Soup & Vietnamese Noodle Soup) and the noodles dishes in these two countries? Of course their origin must be highly regarded, yet, don't you think we do have the liberty to modifying and tweeting recipes without compromising on the much needed quintessential tastes (Ikan Balado, Singapore Laksa & Nyonya Lam Mee) no matter where they originate from? We can right? Depending on country specific ingredients and also, considering the type of meat we eat? Sure, why not? That's why I had to align and adjust Hu Tieu Nam Vang to our preference and like I have already told you before, pork and chicken are a taboo for my other half-half (Prawn Noodle Soup, Penang Assam Laksa & Chinese Chicken Noodle Soup)? So, between between seafood and lamb, I thought lamb should be a good run for Hu Tieu Nam Vang. My version of Hu Tieu Nam Vang? Lamb broth generously ladled over rice noodles assembled alongside crispy fried lamb, fresh herbs and beansprouts, paired with a dipping sauce made from chillies, garlic, soy sauce, sugar and lime.
Monday, July 22, 2013
Restoran Syed Kadir - Seksyen 3, Shah Alam
Back again to Restaurant Syed Kadir (Restaurant Syed, Seksyen 9, Shah Alam), more for a light meal at about 3.30 pm and for the three of us, we ordered Tosai, Maggi goreng, Sup Ayam/Chicken, Mutton Chops Curry and Teh Tarik (3x). Service was pretty much efficient as food and drinks arrived so soon. Flavourful and piping hot, chicken soup a little spicy and peppery, garnished with spring onion and with tender chicken, this soup I loved till the last scoop.
at July 22, 2013 13 comments:
Saturday, July 20, 2013
Nasi Goreng Belacan Ikan Bilis (Shrimp Paste Anchovies Fried Rice)
Friday, July 19, 2013
Tuesday, July 16, 2013
Monday, July 15, 2013
Peppercorn Cafe - SS15 (Subang Jaya)
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