Red Curry/Sambal Banana Cake

Although these summer months bring us juicy sweet fruits and enjoyable arrays of berries, the banana is still hanging gloriously. on my kitchen counter. The bananas are always the loser at the race to the finish line of comsumption, therefore, giving me a chance to give these losers their dignity back by making into something delicious.  Looking at the title of the cake, you must have thought that i have 'gone banana', an expression that the effects of bananas on the brain. To top matter worse, adding in red curry/sambal to the banana cake.!!!! - crazy yes but a very delicious cake is borned.

Ingredients:

2 large eggs
1/3 cup buttermilk/yogurt/sour cream
1/2 cup vegetable oil
1 cup mashed banana(about 2 - 3 riped bananas)
1/2 cup sugar
2 tbsp red curry paste/sambal paste(Follow this Garam Assam Paste)
1 1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt





Method:

Preheat oven to 350 degrees F.

Line the base of 2 loaf pans ( 3 inch by 7 inch) and grease well.

In a large bowl sift together the flour, cornstarch, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the eggs, buttermilk/yogurt/sour cream,. oil, mashed banana , red curry/sambal and sugar.

Add the dry ingredients. Stir mixture for a count of 10. Do not overmix.

Pour into prepared loaf pans and bake in preheated oven for 35 - 40 minutes. Check for doneness.

Remove from oven and let cool in pan for 10 minutes before turning out into rack to cool.

Nasi Biryani

I have cooked nasi biryani many times and somehow, this chinese lady is not getting it right.  My nasi biryani did not have the indian or malay umph and more often than not, the rice was not totally cooked through according the method provided in most recipes, and i have to resolve by using the microwave to finish the cooking.  But, nowadays, cooking nasi biryani is no more a problem, thanks to Vivien Tan, one of my readers who have become a dear friend, send me a few packets of 'SHAN"  brand for  biryani .  I followed the instructions on the back of the packet and my biryani rice have always been cooked through and the nasi was spicy, with all the umphs.  I find the taste to be slightly too salty so i reduced the amount of salt recommended to 1 tablespoon, when i was cooking the rice.  Thank you Vivien for sending me the Shan premixed, they are available now here in our indian stores.

Ingredients:

1 1/2 lbs chicken pieces
1 1/3 lb basmati rice - soaked for 30 minutes and drained
1 tbsp tamarind pulp - soaked in 1 cup water for 30 minutes, Then press and sieve the juice.
2 - 3 medium onion - sliced(about 1/2 lb)
2 tbsp grated ginger
2 tbsp chopped garlic
1 cup cooking oil
1 packet 'Shan' Malay Chicken Biryani
Rasins
Fried shallots
Toasted cashew nuts
Cilantro for garnishing

Method:


Marinate chicken pieces with ginger, garlic and 2 tbsp of Shan Malay Chicken Biryani mix for 1 hour.

Heat oil and brown the marinated chicken pieces. Remove and set aside.

Sweat the chopped onions, then add in browned chicken pieces,  the rest of the Shan Malay Chicken Biryani mix, tamarind juice and 1 cup water.  Continue to cook and stir until sauce is thickened. Set aside.

Boil 10 cups of water with 1 tbsp salt and add in the soaked rice.  Boil until the rice is three-quarter tender.  Drain the liquid.

Assembling the Biryani:

Spread the cooked chicken pieces and the drained rice in layers into the rice cooker.

Top with raisins, then cover and press the cook function and cook until rice is cooked through.

Slightly mix the rice and chicken pieces and garnish with cashew nuts and fried shallots before serving.

Serves