Chocolate Banana Cake – Simply Awesome!

chocolate banana cake

chocolate banana cake

today i made a chocolate banana cake for the first time on 11.5.2016. ^^

chocolate banana cake

chocolate banana cake

& actually it turned out quite awesome! ^^

chocolate banana cake

chocolate banana cake

my primary school friend is buying lunch the next day.

so i thought i would make a banoffee pie so we can all share after lunch.

just happens that the conversation on group whatsapp was chocolate banana cake. a friend had just taken that at awfully chocolate. i know cedele sells that too but have not tried it, and also secret recipe when i googled.

i found a recipe on joy of baking which i thought i can do.

10" x 10" cake tin from phoon huat

10″ x 10″ cake tin from phoon huat

next was to go buy a cake tin & the ingredients like flour, baking soda, baking powder etc, all i didn’t have.

i bought a 10″ x 10″ cake tin from phoon huat, S$6.50.

mashed banana

mashed banana

recipe seems simply enuf!

i just have to manage the sugar, as usually the western recipe has many times the sugar we like.

i mashed about 1.5 medium bananas & kept 1/2 for some banana chunks (not in recipe).

mixed eggs, water, milk, vanilla essence, mashed bananas, oil

mixed eggs, water, milk, vanilla essence, mashed bananas, oil

i mixed 2 eggs, mashed bananas, 1 cup water (240ml), 1/2 cup milk (120ml), 1.5 tsp vanilla essence & 1/2 cup oil (120ml) in a large bowl, & whisked.

mixed cocoa, flour, baking powder, baking soda, salt, sugar

mixed cocoa, flour, baking powder, baking soda, salt, sugar

i sieved 1 & 3/4 cups plain flour (245g) & sieved 3/4 cup cocoa powder (75g) to a large bowl, added 5 tbsp sugar (75g), ! & 1/2 tsp baking powder, 1 & 1/2 tsp baking soda, 1/2 tsp salt & mix.

recipe called for 400g sugar. i used just 75g so i could adjust later. i tried the cake mix later & added 1 tbsp & then 1 more tbsp sugar so in total 7 tbsp (105g) sugar

fold the wet light mix to the dry mix

fold the wet light mix to the dry mix

i added the wet light mix to the dry mix.

i made a big mistake though!

i forgot that i should fold & not whisk!

cake mixture before baking

cake mixture before baking

well for this time it didn’t matter that i whisked.

as i said earlier, i tasted the cake mix before baking, so i added 2 tbsp more sugar, 1 tbsp at a time & guess what, i had to whisk la!

so in the end no diff!

baked for 40mins at 180degC

baked for 40mins at 180degC

i buttered the 10 by 10 cake tin & pour the cake mix in.

baked for 40mins according to joyofbaking recipe instructions.

made chocolate ganagce for frosting

made chocolate ganagce for frosting

then i made the ganache.

boil 180ml whipping cream with 1 tbsp butter (15ml). broke up 200g dark chocolate (i used cadbury) & whisked.

chocolate ganagce for frosting over baked cake

chocolate ganche for frosting over baked cake

after the cake had cooled completely, i added the ganache frosting.

chocolate banana cake

chocolate banana cake

when i tested the cake, it was still warm & the ganache flowed a bit. ok but didn’t feel special.

chocolate banana cake

chocolate banana cake

i put it in the fridge & tried the next day.

what can i say? it was awesome leh!

well it was pretty good la…chocolate cake standalone not really my favourite, but this was really jolly good. the ganache was specially good. the cake itself was dense but it was ok good.

i may add a bit more bananas, but for me, this cake just like this was quite good enuf.

c.h.e.f andy

Ingredients:

  • 2 medium bananas
  • 2 eggs
  • 1 cup water (240ml)
  • 1/2 cup milk (120ml)
  • 1.5 tsp vanilla essence
  • 1/2 cup oil (120ml)
  • 1 & 3/4 cups plain flour (245g)
  • 3/4 cup cocoa powder (75g)
  • 7 tbsp sugar (105g)
  • 1 & 1/2 tsp baking powder
  • 1 & 1/2 tsp baking soda
  • 1/2 tsp salt
  • 180ml whipping cream
  • 1 tbsp butter (15ml)
  • 200g dark chocolate (i used cadbury)

Directions:

  1. mash 1.5 medium bananas & kept 1/2 for some banana chunks (not in recipe).
  2. mix 2 eggs, mashed bananas, 1 cup water (240ml), 1/2 cup milk (120ml), 1.5 tsp vanilla essence & 1/2 cup oil (120ml) in a large bowl, & whisk.
  3. sieve 1 & 3/4 cups plain flour (245g) & sieve 3/4 cup cocoa powder (75g) to a large bowl, add 7 tbsp sugar (105g), 1 & 1/2 tsp baking powder, 1 & 1/2 tsp baking soda, 1/2 tsp salt & mix. <recipe called for 400g sugar. i used just 5tbsp (75g) so i could adjust later. i tried the cake mix later & added 1 tbsp & then 1 more tbsp sugar so in total 7 tbsp (105g) sugar>
  4. add the wet light mix to the dry mix & fold, figure of eight motion.
  5. butter the 10 by 10 cake tin (or non-stick spray), placed the banana chunks on cake tin & pour the cake mix in. bake for 40mins according to joyofbaking recipe instructions.
  6. make ganache frosting – boil 180ml whipping cream with 1 tbsp butter (15ml). break up 200g dark chocolate (i used cadbury) & whisk.
  7. when cake is completely cooled, add the ganache frosting. voila!

Very Good Enjoyable Lunch @ Seng Kee on 12May2016

香煎米粉or三楼米粉 fried beehoon

香煎米粉or三楼米粉 fried beehoon

my OPS primary school classmate bought 5pax lunch at seng kee today on 12.5.2016.^^

the 香煎米粉or三楼米粉 fried beehoon we had today, i so enjoyed this i am going to try making this myself.

i came here twice before, both times with my RI friends.

the last time was a year ago after watching australian open tennis finals between djokovic & murray on 1.2.2015.

food was so so that day. the steamed fish head was good.

香煎米粉or三楼米粉 fried beehoon

香煎米粉or三楼米粉 fried beehoon

recently these friends brought me to try many interesting food, like the white bee hoon at tampines 844.

some i tried before in the younger days maybe but did not pay much attention, some i have not tried.

today my friend ordered 6 dishes.

the 香煎米粉or三楼米粉 fried beehoon seems to be a seng kee’s newly added dish.

& it was very good. very nice flavours, wok hae, nicely crisp, not soggy, i think overall almost perfect.

after that i googled & saw some photos of the 三楼米粉 at 三楼海鲜园 Taman Pelangi, Johor Bahru. just by picture alone, i would think the seng kee one look much better. of course will have to try la one day….

assam fish head

assam fish head

the assam fish head was also good.

basically fish head was fresh & sweet, & the assam sauce added to the taste. would have been just as good steamed (like last time the teochew style).

东坡肉dongporou with brocoli & bun

东坡肉dongporou with brocoli & bun

the 东坡肉dongporou was not the best, but it was pretty good. my friends felt the fat was not done well enuf, in terms of the bite. i guess so. i think the meat taste & sauce also not as good not 入味 intense enuf. brocoli buns all that ok but those were not definitive of the dish.

deepfried tofu with minced meat sauce

deepfried tofu with minced meat sauce

the deep-fried tofu was good too, very well done.

the meat sauce though quite pedestrian, by the way type.

kidney mee sua...so so

kidney mee sua…so so

their famous kidney mee sua??

kidney mee sua...so so

kidney mee sua…so so

i wonder, nothing great about it…same thing i thought the last time. that was worse actually, there was a taste i remember, this time no bad taste, but nothing great, in fact nothing good.

any bakuteh stall would be better la…so i rate this as the worst dish…

didn’t have a photo of the romaine lettuce 油麦菜. it was ok but nothing to talk about just very average.

overall it was a very good lunch. friend wasn’t satisfied himself but i enjoyed the lunch quite a lot. wasn’t much of a problem for us. he can keep buying lunch until he is satisfied la…the least you can do for a friend…lol! ^^

my friend paid. i haven’t found out about the cost. will update this later if i know the cost.

c.h.e.f andy

 

Samgyetang 삼계탕 参鸡汤 Korean Ginseng Chicken Soup

#1 samgyaetang 参鸡汤

Samgyetang 삼계탕 参鸡汤 Korean Ginseng Chicken Soup

another dish i did when my friends gathered at my place to relish hong kong food fun moments on 20.1.2016 was Samgyetang (Korean Ginseng Chicken Soup).

glutinous rice stuffed chicken soup HK$188 2-in-1 special

glutinous rice stuffed chicken soup HK$188 2-in-1 special

interestingly, during our recent 6pax hong kong eat & hike 10-14Jan2016, i had one of the best samgyetang  at-

Tao Heung 稻香 (Tsimshatsui) on 11.1.2016

the soup was very intense, sweet & flavourful. chicken was tender & the glutinous rice added an interesting texture. this something i always like, similar to the indian mulligatawny soup which i like.

well, this the chinese version. there was NO ginseng in it. neither has mine. 🙂

#1 samgyaetang 参鸡汤

Samgyetang 삼계탕 参鸡汤 Korean Ginseng Chicken Soup

my chicken soup was also very tasty (though maybe still not as intense as the wonderful glutinous stuffed chicken soup we had at tao hueng tsimshatsui), & chicken very tender as my friends noted.

i stuffed the chicken with 3 tbsp glutinous rice (soaked in water for 1 hr according to one internet samgyaetang recipe), 3 cloves garlic & 3 dried red dates, cut ginger, 2 spring onions.

i boiled the small 1kg chicken with chicken stock i made the day before, added 3 more red dates & sliced ginger & spring onions, salt (to taste) & boiled medium for 45mins, then turned over medium low for 30mins.

seems that the glutinous rice in the koreanbapsang internet recipe was too little, would have been better with more so texture of soup will be better. will try 1/2 cup next time.

overall, a nourishing, warming comfort food, very shiok with the other dishes we had. ^^

c.h.e.f andy

Ingredients:

  • small 1kg chicken, cleaned & massaged with salt
  • 1/2 cup glutinous rice (soaked in water for 1 hr)
  • 6 cloves garlic
  • 6 dried red dates
  • 3cm cut ginger
  • 2 twig spring onions
  • 5 cups chicken stock

Directions:

  1. stuff small 1kg chicken with 1/2 cup glutinous rice (soaked in water for 1 hr), 3 cloves garlic, 3 dried red dates, cut ginger, 2 spring onions. tie legs with kitchen twine.
  2. boil chicken with 5 cups chicken stock, add 3 more red dates, cut ginger & spring onions, salt (to taste) & boil medium for 45mins, then turn over medium low for 30mins.

Dried Mustard Leaves Belly Pork 梅菜扣肉

#4 dried mustard leaves belly pork 梅菜扣肉

dried mustard leaves belly pork 梅菜扣肉

i read about mei cai kou rou recipe on internet many times but never got to try it.

post our 6pax hong kong eat & hike 10-14jan2016,

my friends gathered at my place to relish hong kong food fun moments on 20.1.2016

though we did not have 梅菜扣肉 in hong kong, i was thinking what dishes to add to the lunch menu.

this my first try at梅菜扣肉 & in any case a good opportunity to get my friends to try it.

it was very well done. ^^

i varied a 梅菜扣肉 recipe i read on internet.

  1. i bought the sweet mustard leaves, mei cai,  梅菜 from sheng shiong & used the whole packet with about 500g+ of belly pork. the mei cai,  梅菜 need to be soaked & washed many times to remove the sand.
  2. i placed the belly pork in a 90degC oven for 3 hrs, instead of boiling it in water for 35mins according to the recipe.
  3. i then seared the skin & sides & added 1/2tbsp dark sauce to coat the belly pork. & sliced the belly pork when cool.
  4. then i melted 1 tbsp sugar, added 1 tbsp oil & fried the 梅菜 & added 1/2cup chicken stock.
  5. then i placed the 梅菜 on the sliced belly pork & placed in the steam oven for 75mins.

the 梅菜 was just perfect, texture, colour, taste, everything & the belly pork 扣肉excellent, so tender & tasty!^^

c.h.e.f andy

Ingredients:

  • 500g belly pork
  • 1 packet sweet mustard leaves, mei cai,  梅菜
  • 1/2 tbsp dark sauce
  • 1 tbsp sugar
  • 1 tbsp oil
  • 1/2 cup chicken stock

Directions:

  1. soak & wash sweet mustard leaves, mei cai,  梅菜 many times to remove the sand. cut into small bits.
  2. scald the belly pork to remove scum. place the belly pork in a 90degC oven for 3 hrs (or boil it in water for 35mins).
  3. sear the skin & sides & add 1/2tbsp dark sauce to coat the belly pork. slice the belly pork when cool.
  4. melt 1 tbsp sugar, add 1 tbsp oil & fry the 梅菜. add 1/2cup chicken stock.
  5. place the 梅菜 on the sliced belly pork & place in the steam oven (or a steamer) for 75mins.