Summer time comes with abundance of peaches, plums, nectarines, cherries, melons, etc. This is also the time when these fruits are cheap and at its' sweetest. I made a similar cake before and this is my other version. Not too pretty looking because some of the fruit sank but nevertheless it's still delicious. This time I used the sour plum and peach for my choice of fruit and thus I used 1 cup of sugar for my cake to counteract the sourness of the fruit. If your choice of fruit is sweet, you can use 3/4 cup of sugar. And remember to put this cake in the refrigerator as the moisture from the fruit will turn moldy if not.
My friend gave me a big bottle of her homemade XO sauce recently. What a treat for me as I loved XO sauce but not willing to pay the price for it and yet too lazy to make my own. So, I was real grateful of receiving this gift from her, like a valuable treasure.
For this above dish, I cooked the Chai Hsin with XO sauce and season with a little salt and that was it. Easy, flavorful and delicious. I have since used the XO sauce to top the soft tofu and microwave for a minute and a dish is served. XO sauce not only used as condiment but in stir-frying dishes as well. The restaurant here used the XO sauce to stir-fry squid and rice rolls noodle too. What other creative way have you used your XO sauce with?
I bought few packets of A1 Emperor Chicken Spices when I was in Malaysia. Today, I wanted to try something different with it instead of the usual baking or steaming the chicken. I simmered the chicken instead and added wood ear fungus and wolfberries/ Goji berries/"ke chi". I loved this version too, truly flavorful and delicious.
Three cups chicken literally means chicken cooked in 1 cup of soy sauce, 1 cup of cooking wine and 1 cup of sesame oil. The resulted dish is very fragrant and the sauce is delicious. The cup measurement here must means the traditional Chinese rice bowl and cooked in a big pot of chicken, for a large family back then where everyone live in the same house (grandparents, uncles, aunties, etc). So, for the small family size these days (a family of four), we cannot use the stated measurement as the name. We have to cut it way down as long as the measurement is still the same, for example 1/8 cup for all or 1/4 cup for all or 1/2 cup for all. How much you add will depend on how much chicken you wanted to cook. I added Chinese mushroom into mine to soak up the delicious gravy. I won't be sharing my recipe here as you can easily find the recipe on the web.
When my husband was away for a business trip, I cooked something easy for lunch. I had minced some pork and decided to make pork balls with it. Then, I just boiled the soba noodle until cooked and set aside. Boiled another pot of water to make the soup for this noodle. When the water was boiling, added the marinated pork balls, boiled until the pork balls were cooked. Added in the bok choy and seasonings for the soup such as soy sauce, sesame oil, chicken stock granules, salt and a little dark soy sauce. I added some cripy fried shallots too.
Served the noodle in a bowl, added in the soup with pork balls and bok choy. Later cut some Japanese seaweed (for sushi roll) and place it on top of the soup. It was special with the added seaweed as it brought another flavor into the noodle. Easy to prepare and nutritious too! I ate mine with spicy chili in oil with soy sauce as a dipping sauce, shiok lah!Now, I would love to share this dish with Presto Pasta Night, an event created by Ruth from Once Upon a Feast.
This week host is Amy of Very Culinary , do go and check out her round up on Friday!
And I am also submitting my recipe to the Original Recipe event hosted by Lore at Culinarty. Check out others' recipes around the week of 15th.
The only time I would make a banana cake is when I have some banana freeze up in the freezer. Sometimes we would have one banana left that was too ripe and nobody wanted to consume it. So, I put it in the freezer bag and left it in the freezer. When I have two in the freezer, that's the time I would make this cake for breakfast. This banana cake is made with butter and thus it's not that oily. Don't get me wrong, I like banana cake made with oil too as it's very moist but sometimes it can be quite oily.
