Shix bakes: 4 ingredient banana cake

My cousins came over today so vegan food was in order. For brunch, we had banana cake

Prep time: 10mins

Baking time: 20 mins

Ingredients:

7 small over ripe bananas (or 3 large bananas)

1/2 cup brown sugar

1 2/3 cups self-raising flour

1/2 cup oil 

Method:

Pre-heat your oven. 

Put all the ingredients in a blender. Blitz them just so and bake in a greased pan. 

Bake at 180 deg for 20 mins. 

Variations:

You can choose to add:

2 tsp cinnamon

1/2 cup toasted walnuts

Instead of self raising flour, I used half the amount and topped it up with wholemeal flour. If you're using plain flour, add 4 tsp baking powder. 

Shix Cooks: Ayam masak kelantan

This chicken dish is a pansy version of lemak chili padi (chicken in a curry of creamy birds eye chili).  Nicely spiced with just enough heat to prevent the dish from being overly rich. 

Cooking time: 45 min

Prep time: 10 min

Ingredients:

3 tbsp oil

10 cloves shallots

3 cloves garlic

1 inch ginger 

5 red chillies

1 lemongrass

1 tumeric leaf

Approx 700 g chicken (1/2 a whole chicken or 8 pcs chicken wings)

100ml coconut milk

100 ml water

Method:

In a pot, heat up the oil. 

In a food processor, blitz the garlic, shallot, ginger and chillies and put it in the oil. 

While the paste is frying, take only the lower half of the lemongrass and bruise it. 

Then, thinly slice the tumeric leaf. 

Place the lemongrass and tumeric leaf in the pot and let everything fry for about 10 mins. 

Once everything is fragrantly frying, add in the chicken. Mix then cover the pot. Let it cook for 20 min. 

Add in the coconut and water and let everything simmer for 10 mins. 

Lastly, add some salt to taste. 

Stir it well and we're done!

Shix cooks: Chinese Style sweet & sour Chicken

This easy sticky chicken is awesome!

Prep time: 1h 15 min

Cooking time: 30 min

Ingredients:

Part A:

500g chicken fillet cubed

2 tbsp corn flour

1 egg

2 cloves garlic (chopped)

Salt & pepper to taste 

Oil for pan frying

Part B:

4 cloves garlic (chopped)

1 thumb sized lump of ginger

1/4 cup tomato or chilli sauce

2 tbsp soy sauce 

1/2 cup cider vinegar

3/4 cup sugar

Method:

In a bowl, mix the chicken, corn flour, egg, garlic and salt and pepper. Mix well and set aside for an hr to allow the chicken to marinade. 

In a pan, put in just enough oil to cover the base and fry the chicken. Wait for the chicken to brown slightly on both sides before leaving it to rest. Remember not to overcrowd your pan to allow it to crisp. 

Once all the chicken is cooked, put the garlic and ginger into the pan to allow it to fry in the chicken oil. Once done, add in the rest of the items. 

Wait for the sauce to bubble before adding the chicken. Mix it up till it's nice and coated then turn off the flames. 

Serve with rice over a bed of greens.