Do not throw away overripe bananas! Turn these bananas into delicious banana bread for your family.
3 or 4 overripe bananas, depending on size of banana (the skin of banana turns black)
1 cup granulated sugar and 1/4 cup brown sugar
2 large eggs, room temperature
1 and 1/2 sticks of butter, melted and cooled
1 tsp vanilla essence
1/2 tsp banana essence (optional)
2 cup flour, shifted
1/2 tsp baking soda
1/4 tsp salt
1/2 cup walnuts, toasted lightly
few pecans, halved for decoration
(1) Preheat over to 350 F. Spray baking pan with oil.
(2) Mash bananas with fork. Add sugar, and whisk with hand or electric blender till the mixture is well combined, about 3 minutes.
(3) Add melted butter, vanilla essence, banana essence and eggs. Whisk gently for another 3 minutes. Do not overblend.
(4) Add shifted flour, baking soda, and salt. Using a spatula, mix well in the mixture.
(5) Fold in walnuts and stir to combine.
(6) Pour gently into baking pan, and tap gently on counter to remove air.
(7) Decorate the top with pecan halves, and put in oven for baking.
(8) Bake for 1 hour and 15 minutes. Turn the baking pan every 25 minutes for even browning.
(9) Using a wooden skewer, insert in the middle of bread to check whether the bread is done. If the wooden skewer comes out clean, the bread is done.
(10) Before serving, slice the bread and toast till crispy. Serve with your favorite butter or bread spread.
Note: Don’t get nervous if the banana bread cracks in the middle. It is typical 😉
One of the cold dish in Szechuan Cuisine. Taste is spicy, numbing hot, sweet and little sour. Perfect appetizer dish during Summer.
2 chicken breasts
1 tsp minced garlic
1 tsp green onion, minced
1/2 tsp salt
1/2 tsp szechuan peppercorn powder
1 tsp sesame seed oil
2 tsps sugar
2 tbsp szechuan red chili oil
1 tbsp fermented bean paste
1 tsp white vinegar
4 tsp soy sauce
1 tbsp chicken stock
1 tsp toasted sesame seed
1 tbsp green onion, minced for garnishing
(1) Clean chicken breasts. Bring a pot of water to a boil. Once water is boiling, reduce the heat to medium low.
(2) Place chicken breasts in water, and add 1 tsp salt. Poach gently for 30 minutes or until chicken breast is cooked
(3) Remove cooked chicken and add into cold water. Drain and shred chicken thinly.
(4) Place shredded chicken in a plate.
(5) Combine all sauce ingredients in a bowl, and stir well.
(6) Drizzle the sauce over the chicken, and sprinkle with white sesame seeds and green onion.
(7) Serve as a cold dish.
I made this chili for my husband’s company’s chili contest, and won Second Prize. The prize is a pair of kitchen mittens as shown in the picture. My first time taking part in cooking contest, and also my second attempt in making American Chili. I felt very honored! Thanks for your vote!
2 lbs ground beef (95% lean)
2 tbsp minced garlic
2 medium onion, chopped finely
3 jalapeno or serrano chili, minced (optional)
2 tsp salt
1 tsp ground cumin
4 tbsp ground hot Mexican Chili powder (reduce portion for less heat)
2 tbsp ground oregano
1 tsp cayenne powder
1 can of petite tomato or plum tomato
1 can of pinto beans, drained
1 can of kidney beans, drained
1/2 of water
1/4 cup of Mesa (Mexican corn flour) mix with 1/2 cup of water (adjust to own consistency)
(1) Heat 1 tbsp olive oil in pan. Add minced onion, jalapeno and garlic. Stir fry till onions softened.
(2) Add ground beef and stir fry till cooked.
(3) Add all spices, salt and tomatoes, and simmer for 30 minutes.
(4) Add kidney and pinto beans. Stir fry to combine. Add mesa mixture and water, and stir till mixture has thickened.
(5) Transfer to slow cooker, and simmer for 3 to 5 hours.
(6) Taste and adjust to own preference.
(7) Serve hot with sharp cheddar cheese and/or sour cream (optional).
(8) You can spoon chili over hot dog, and it makes one delicious Chili dog!