Pisang Goreng- Banana fritters.

Sweet banana deep fried in a crispy  crunchy coating ,drizzled with a flurry of icing sugar.

Ingredients:

3 sweet  firm medium bananas (Do not use over ripe bananas)
30 grams / 1 oz  rice flour
120 grams  /4 oz plain flour
60 grams  / 2 oz  corn flour
Pinch of salt
1/2 teaspoon baking powder
180ml (approx) water to make batter
Sunflower oil for deep frying.
Icing sugar to sprinkle

Method:

1. In a  bowl add the flours and salt and gradually add the water to form a  thick batter that coats the back of a spoon.(It should be fairly thick so that it coates the banana and doesn't drop off)
2. Peel and slice the bananas into two .Cut each slice into  three pieces and keep aside
3. Heat the oil and when it is hot, dip the  banana pieces into the batter and drop them gently into the hot oil.
4. Deep fry the banana fritters on medium heat  until golden brown , remove from oil and drain on kitchen paper.
5. Sprinkle some icing over the bananas and transfer them to a serving dish.

Serve with Vanilla icecream.

Fritters are very popular in lots of Asian countries. I love all Asian desserts and am trying to cook my way through the different types. If like me you like Asian desserts do check this list of 25 Indonesian Desserts

You may Like:
Coconut  milk  pudding.

Submitting to:
Flavours Of Singapore event by simply.food

Singapore Coconut milk pudding.

Creamy, smooth pudding with a delicious coconut fragrance and taste.

Ingredients:

250 ml coconut milk
1 tablespoon agar agar flakes
2 tablespoons sugar

Method:

1. Add the coconut milk to a sauce pan and heat it up.
2. Add the sugar and agar agar flakes and stir on medium heat untill agar agar and sugar have completely dissolved.
3. Get two ramekin dishes and strain the mixture into them.
4. Leave the pudding  aside to cool to room temperature.
5. Once cooled, place in fridge to set for two hours.

Serve chilled.

You may like:
Coconut Barfi

Submitting to:
Flavours Of Singapore event by simply.food

Szechaun Stirfried Rice

Spicy aromatic rice stirfried in a chilli garlic  Szechaun sauce.

Ingredients:

8 oz cold precooked boiled rice
3 tablespoons Szechaun sauce (Home made recipe here)
8 button mushrooms thinly sliced
1 red onion thinly sliced
1/4 red capsicum diced (small)
1/4 yellow capsicum diced (small)
1/4 green capsicum diced (small)
1 tablespoon olive oil
2 cloves garlic cut into thin slices.
1/2 teaspoon salt

Method:

1. Heat oil in a wok, when it is hot add the garlic and saute for 30 seconds.Add the onions and saute for another minute.
2. Add the mushrooms and pepppers and stirfry for 2-3 minutes.
3. Add the salt, szechaun sauce and mix well.
4. Add the boiled rice and toss until rice is evenly coated with sauce and vegetables and heated through throughly.
5. Transfer to serving dish.

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Singapore stirfried Tofu

Submitting to:
Lets Cook with Rice event by Radhika of tickling palates
Flavours of Singapore and Lets cook with Left overs events by simply.food

 

Szechaun chilli sauce

A spicy chilli sauce that is versatile in all oriental  stirfry dishes.

Ingredients:

10 Red dried chillies
1/2 red sweet pepper(long one)
2 cloves garlic finely minced
1 teaspoon ginger paste
1 teaspoon sesame paste
2 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon chilli powder
10 szechaun peppercorns finely ground.
1 tablespoon white vinegar
1 tablespoon sweet chilli garlic sauce

Method:

1. Soak the red chillies in hot water overnight.
2. In the morning drain the red chillies remove stalks, seeds and membrane and chop roughly.
3.Finely chop the red sweet pepper.
4. In a blender jug add the sweet red pepper and the chillies and blend to a coarse puree .
5. Heat oil in a pan when it is hot add garlic and ginger and saute for  30 seconds.(take care not to burn the garlic)
6. Add the blended chilli paste, salt and chilli powder , chilli garlic sauce , sesame paste and saute till sauce thickens .
7. Remove from heat and stir in the vinegar.

Add to stir fried rice or vegetables as required.

NB- I added the sweet pepper to keep the heat less, however if you dare replace it with an extra 10 red chillies instead.Also for cooking with the sauce works well with coarse texture , however if you want to serve as dipping sauce blend it smoother.

You may like:
Sweet red chilli sauce

Submitting to:
Flavours Of Singapore event by simply.food

Pather Pheni ( Indian sweet pastry dish) ~ICC January 2012

Royal dessert , crispy, flakey sweet pastry that melts in every mouthful.

This post is for the Indian cooking challenge, event by Srivalli recipe by Harini

Ingredients

8oz fine semolina 

2 teaspoons ghee

A pinch of salt

Water to knead the dough

Sunflower oil for frying

For paste:

2 teaspoons ghee

2 teaspoons rice flour

Sugar Syrup:

8oz sugar

1/2 cup water

Decoration:

Coarsely chopped pistachios nuts

Blanched almonds coloured red.

Method:

Sugar Syrup

1. Add the water  and sugar in a heavy bottom vessel and bring to boil, cook the syrup till it reaches 1 thread consistency. Once it reaches that immediately take off heat and keep aside to cool.

For the Pheni:

1.In a mixing bowl, add the fine semolina, 2 tsp of ghee (in solid form) and work it up to result in crumb like texture.

2.Add a pinch of salt and knead into a soft dough adding water gradually. (The dough needs to be softer than the regular chapati/puri dough. )

3.Cover with a muslin cloth and set aside for a minimum of 1 hour. (The more the resting time the better the quality of the phenis.)

4.In a smaller bowl, whisk the solid ghee and rice flour until they form a smooth paste.

5.Divide the dough into 5 parts  and roll out thin puris out of each of those and cover them to stop drying up.

6.On each rolled out puri, apply the rice flour-ghee paste and layer them one on top ofeach  other.
7. Once you have layered the last puri spread some more flour-ghee paste  and roll the layered puris into a tight log like a swiss roll.
8.Cut the log into 1 inch pieces and roll out each piece with light hands  into a thin puri and keep them covered until ready to be fried.

9.Heat the oil in a pan and allow to heat to medium hot.
10.Fry each of the puris, they should be fryed on medium heat and should crisp up but not change colour they should remain white.
11.Drain them onto paper towel until cool.

12. To decorate the pheni , dip a pastry brush in the cooled sugay syrup and brush the pheni  on both sides with the sweet syrup.(Pheni and sugar syrup both must be cool when  decorating , if decorated whilst either is hot will result in soggy pheni)

13. Sprinkle some pistachio and almond decoration on the pheni and place  on some parchment paper to dry.

14. Store in an  air tight container to keep crisp.

NB- It is not necessary to coat these pheni is sugar syrup, they can just be dusted in icing sugar and served with badam milk instead.

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Jalebi