Banana Cake



Almost the last day of the year and made my best-ever banana cake. It is one of our favorite.


  • 125g un-salted butter (room temperature)
  • 125g caster sugar
  • 2 large eggs / 3 medium eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp of cinnamon powder
  • 250g self-raising flour
  • 2 tbsp. milk (warm)
  • 3-4 ripe bananas
  • walnut (optional)


  1. Sift the flour and baking powder (dry mixture).
  2. Add the baking soda and cinnamon powder into the dry mixture, combine them well.
  3. Cream the sugar and butter.
  4. Add one egg at a time, fold in the dry mixture slowly.
  5. Add warm milk and then vanilla extract.
  6. At last, add the remaining flour.
  7. Puree the banana and squeeze small amount of lemon (optional).
  8. Add the pureed banana into the dough mixture.
  9. Add chopped walnut (optional)  if you like.
  10. Grease the baking pan and warm the oven to 180°C.
  11. Pour the mixture into the baking tin and then bake for approximately 50 minutes.
  12. When it is done, take it out from the oven and leave it on a rack to cool for at least 10 minutes together with the baking tin.
  13. After 10 minutes, remove it from the tin and leave it to cool down before serving.








Improved edition of home-made teriyaki sauce

In my previous blog, I’ve explained on how to make your own (basic) teriyaki sauce at home. Now, I’ve found 3 more ways to do it for different dishes. Both has Korean influence because it is using Gochujang (Korean chili paste). You may think that “chili paste” and it must be hot…Don’t worry!!! I’ve a person at home who can’t stand any hot / spicy food. If he can handle it, this means it is mild. The chili paste is just gave a light “kick” into the sauce. If you prefer the “kick” to be higher, increase the amount of Gochujang and decrease the sugar.

Recipe 1:

  • 1 tbsp. light brown sugar
  • 1 tbsp. soy sauce
  • 1 tbsp. mirin
  • 1 tbsp. sake
  • granted ginger
  • granted garlic
  • toasted sesame (optional)

This recipe is best for chicken and salmon.

Recipe 2:

  • 1 tbsp. sake
  • 1 tbsp. mirin
  • 1 tbsp. soy sauce
  • 1 tbsp. tomato ketchup
  • 1 tsp light brown sugar
  • 1 tsp Gochujang (Korean red chili paste)

This recipe is best for Korean beef roll.

Recipe 3:

  • 2 tbsp. soju (or sake if you can’t find the soju. I’ve tried the 1st time with sake because can’t find any soju.)
  • 2 tbsp. light brown sugar
  • 1 tbsp. soy sauce
  • 1 tsp Gochujang
  • 1 tsp sesame oil
  • 1/2 tsp grated garlic

This recipe is best for Spicy crispy chicken.


Easy ramen burger

Noodles hamburger

Ramen burger??? As everyone knows that Japanese loved their noodle (ramen) and that is how it was invented. It was created by a Japanese-American (I guessed).

You can make this yourself for fun and it is very easy. All you need is a pack of instant noodle and egg.

  1. Cook the instant noodles according to the package and season it. (The Japanese always season it with dashi stock).
  2. When the noodles is fully cook, leave it cool and then mix it with beaten egg.
  3. Wrapped it with some plastic foil.
  4. Put them into a ramekin and press them flat until it looks like the picture on top.
  5. Put them into the fridge for an hour to get the shape.
  6. Heat the frying pan with some oil and then pan-fry it.
  7. There you’ve the piece of bread (ramen) for your hamburger.

You can do exactly the same method with multi-grain rice or brown rice, this type of rice is sticky when cooked. So, you don’t need any egg for it. Use the left-over rice is even better. The Malaysia chicken ball rice shared the similar concept, shape the rice.

Have fun with it!!!


Chinese braised chicken


I found this recipe from the nobcook site but make some minor adjustment on the ingredients.


  • Chicken pieces
  • Sesame oil
  • Carrot
  • Shitake mushroom
  • Spring onion (white part)
  • Ginger (slices)
  • Garlic
  • Sugar – 1/2 tsp or less (I don’t like too sweet in the dish)
  • Chinese coriander – for garnishing OR Spring onion – the green part
  • Water


  • Dark soy sauce
  • Oyster sauce
  • 1/2 tsp – 5-spice powder


  1. Heat the sesame oil.
  2. Add in the chicken pieces and cook until no longer pick.
  3. Add white part of the spring onion, ginger, garlic and stir fry for 5 minutes.
  4. Add in carrot, seasoning and the water.
  5. Cover the lid and simmer for 5 minutes.
  6. Turn the chicken, then add in 1/2 teaspoon sugar for the sweetness and beautiful glaze.
  7. Then simmer for another 5 minutes.
  8. Add the shitake mushroom at last and mix it well.
  9. Cook for another 2-3 minutes.
  10. Turn-off the fire and garnish with Chinese coriander or green part of the spring onion.

You can always add something extra inside this dish to make it a little colorful.

Pandan Chiffon Cake


Finally, my chiffon cake is in the right shape after many attempts.

Part 1:

  • 5 egg yolks
  • 25g sugar
  • 100g cake flour
  • 1 tsp baking powder
  • 3 tbsp olive oil
  • approximately 90ml pandan leave juice

Part 2:

  • 5 egg white
  • 60g sugar
  • 1/2 tsp cream of tartar


  1. Add 25g sugar into the egg yolk and mix well.
  2. Add the shifted cake flour and baking powder into the mixture.
  3. Add the pandan juice and oil into the mixture. Mix them well and without any lump.
  4. Beat the egg white and add 65g sugar gradually.
  5. Beat the egg white until soft peak and add cream of tartar.
  6. Then, beat the egg white until stiff peak (turn the mixing bowl and the egg white will hold).
  7. Put 2 to 3 scoops of egg white into the pandan mixture. Scoop around it

Claypot (Korean earthenware) chicken rice

Chinese claypot is easily cracked during cooking, I used to have 3-4 of them and they ended in a trash bin the following day. So I never have them anymore in the house. It is always challenging whenever I was planning to make a claypot dish. There was one time, I bought the Korean earthenware to make bibimbap, later on I used it to make Chinese mapo tofu. The pot is more solid than the claypot and can hold the heat better. This time, I put the chicken rice into it and the result was fantastic.


  • Chicken fillet/breast or chicken pieces.
  • Oyster sauce
  • Soy sauce
  • Sesame oil
  • Pepper
  • Ginger
  • Shitake mushroom
  • Egg
  • Spring onion – for garnish
  • Rice


  1. Sliced the shitake mushroom.
  2. If using chicken fillet, cut them into bitable pieces.
  3. Marinate the chicken with oyster sauce, sesame oil, pepper, ginger and shitake mushroom for at least an hour.
  4. Cook the rice in rice cooker.
  5. When the water in the rice is disappearing from the top, add the marinated chicken pieces on top with some soy sauce and continue to cook the rice until it is done.
  6. When the rice and chicken are fully cook. Mix them well.
  7. Grease the earthenware with sesame oil.
  8. Add the chicken rice into the pot.
  9. Flatten the top of the rice, make a small shallow well on the top that enough to hold a cracked egg.
  10. Crack the egg on top of the rice (position it exactly to the middle).
  11. Cover the earthenware pot with a lid (I used aluminum foil as a lid for this case).
  12. Cook with lower fire until the egg 80-90% done. (this is depending the individual likes).
  13. When the egg is cooked, remove from the fire and garnish with spring onion.

The rice at the bottom got some crunchiness and lightly burn (but not black).

It is delicious!!!

Udon with chicken soup

ChickenSoupWithUdonSometimes just feel like having udon soup, so I created this soup bowl myself and taste great.
It is very simple, chicken soup, udon and other ingredients that you can find in your own fridge
Here is the recipe for my own chicken soup or you can create your own one if you like.

Ingredients for the soup bowl:

  • Udon noodle – instant or freshly made, upon your like.
  • Bean sprout (tauge)
  • Choy sum or pak choy – anything green
  • Hard boiled egg
  • Spring onion, the green part
  • Shimeji mushroom
  • Chicken Chashu – I made this a couple of weeks ago and the recipe is here.


  1. Cook the noodles according to the instruction from the package, then blench it with cold water to remove the starch.
  2. Blench the bean sprout/tauge in boiling or hot water.
  3. Cook the green vegetable in boiling water.
  4. Prepare some hard boil eggs ahead.
  5. Shredding the spring onion.
  6. Chicken chashu, if it is cold, then blench it with the hot chicken soup a couple of time to get it warm-up.


  1. Place the udon into the bowl.
  2. Add in the chicken chashu.
  3. Arrange the bean sprout to cover the udon on top.
  4. Put the green vegetable along side (choy sum or pak choy)
  5. Pour the soup over the noodles.
  6. Arrange half of the hard-boil egg on top.
  7. Garnish with the spring onion.

There is your udon chicken soup. Itadakimasu!!!