Banana fritters

Ingredients
200g over-riped banana
150 g flour
1/2 tsp baking powder
2 tbsp fine sugar
some oil ( for deep frying)

Preparations
1. Mash the banana in a big bowl.
2. Sieve flour and baking powder.
3. Add flour and sugar to the mashed banana and blend well.






4. Heat enough oil in saucepan for deep frying.
5. Using a spoon and scoop the batter to form round balls.
6. When the oil is hot, deep fry the banana fritters.
7. Dish out and put on a piece of kitchen tissue to remove excess oil.

Sambal belacan mix vegetables ( 四大天王）

Ingredients
1 brinjal ( cut into thick slices)
50 g long bean ( cut into 3cm lengths)
50 g petai seeds
5 lady's fingers ( cut into slices )
4 tbsp dried prawn ( soaked and pounded)
1 red chilli ( cut into thin slices)
2 shallots ( cut into thin slices)
1 tsp chilli paste
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp chilli belacan powder
some oil

Preparations
1. Heat up 3 tbsp oil in saucepan. Put in the brinjal and long bean.
2. Spread the brinjal and long bean evenly and cover to cook over low flame for 5 minutes. Turn the brinjal to make sure it's not burnt. Cover to cook for further 3 minutes.





3. Dish out the brinjal which is almost cooked.









4. Leave the long bean on one side of the saucepan, and put 1 tbsp oil on the other side of the saucepan to stir fry the shallot until fragrant.
5. Add in the dried prawn and stir fry for 2 minutes.







6. Put in the lady's fingers and petai seeds. Add in oyster sauce, light soya sauce, chilli paste chilli belacan powder and 10 ml water to stir fry.







7. Return the brinjal and red chilli to the saucepan and stir fry to mix well.
8. Dish out to serve.

Szechuan hot and sour soup ( 四川酸辣汤）

Ingredients
150g lean meat ( cut into thin strips)
1 pc soft taufu ( cut into small cubes)
6 dried chinese mushroom ( soaked and cut into thin slices)
3 dried black fungus ( soaked and cut into thin strips)
1 small carrot ( shredded)
1 pc bambo shoot ( cut into thin strips )
1 egg ( beaten lightly)
2 tbsp hot bean paste
1 tbsp chicken granules
2 tsp black vinegar
1 tbsp light soya sauce
some cornflour
dash of pepper

Preparation
1. Season the meat with 1 tbsp cornflour and 1 tbsp light soya sauce.
2. Boil 800ml water in a pot.
3. When the water boils, put in the mushroom, black fungus, carrot, bamboo shoot and taufu.
4. Add in 2 tbsp hot bean paste, vinegar and 1 tbsp chicken granules and stir lightly to mix well. Leave to boil for 5 minutes.


5. Put in the meat ( do not stir at this moment).
6. Mix 2 tbsp cornflour in 4 tbsp water and add to the soup to thicken it.
7. Pour in the egg and off the flame without stirring.
8. Dish out to serve.

* Optional : add dash of chilli powder to make it more spicy.