Mee Mamak

This recipe I got from Gordon Ramsay's book 'Great Escape to Southeast Asia'. I often modified the stir-fry ingredients to suit whatever left on my fridge. No matter what I added, I never skipped the core ingredients or sauce -though I exchange the chili sauce on sauce part with fresh-sliced red chili for the sake of my children.

So here what you need (for 4 serve)

Sauce:
2 tbsp chili sauce
2 tbsp oyster sauce
1 tbsp tomato ketchup
2 tbsp dark sweet soy sauce
2 tbsp peanut oil

For stir fry:
2 tbsp peanut oil
2 garlic cloves,finely chopped
2 shallots,peeled and finely sliced
2 chicken breast, skinless & boneless, finely sliced
1 potato, peeled, boiled, diced
2 tsp curry powder
50g beansprouts
500g fresh cooked yellow noodle (mee)
2 squid, cleaned and cut into rings

Garnish:
2 spring onion, finely sliced
8 large poached prawn, de-veined
1 lime, cut into wedges
2 eggs, hard boiled and quartered lengthways

HOW TO:
- Mixed the sauce ingredients in a bowl, and put aside.
- Heat peanut oil in a wok and cook garlic and shallot about 1 minutes,add chicken, potato and curry powder, stir fry about 3-4minutes until chicken cooked through.
- Add sauce to the pan, mixed well so all ingredients are coated evenly. Add the beansprout and noodle, stir fry for further 3-4 minutes until noodle start to crisp up in some place. Remove from wok.
- Add squid onto the same wok and cook for 1-2 minutes, don't let it overcooked.
- Serve the noodle, topped with the squid and garnish with spring onion, chilis, prawns, lime wedges and egg.
- Enjoy.

Super Easy Banana Cake

I got this super easy Banana Cake from Donna Hay -she always inspired me with all her simple recipe-.

Having 'rotten' banana in my pantry was a good excuse to turn it into banana cake -rather than bin it!

So here the recipe:

125g butter, softened  1 cup (220g) caster (superfine) sugar  ¼ cup (45g) brown sugar  3 eggs  2 cups (300g) plain (all-purpose) flour  2 teaspoons baking powder  1 teaspoon ground cinnamon  ¾ cup (180g) sour cream  1 cup roughly mashed banana And this is how: Preheat the oven to 180°C (350°F).  Place the butter, caster sugar and brown sugar in the bowl of an electric mixer and beat until light and creamy.  Gradually add the eggs and beat well.  Sift the flour and baking powder over the mixture.  Add the cinnamon, sour cream and banana and stir to combine. Spoon the mixture into a greased 26cm fluted ring tin. Bake for 40 minutes or until cooked when tested with a skewer.  Cool on a wire rack.  The original recipe come with extra caramel sauce topped onto this cake once it cooked and place on a wire rack. I skipped this part -just for the sake of saving time- and the cake was huge hit among my children. I also tried to swap the banana with carrot on other time, with approximately same amount of shredded carrot (about 1cup). Happy baking :-)