I occasionally crave snacks and sweets from my homeland (Singapore) and this is one of the many things I miss from home. The chewy interior, crisp exterior and sweet and salty peanut filling never fails to satisfy me. It took me some time and many tries before finding a recipe and technique that produced similar min chiang kueh to the ones I can get back home.
I love banana bread but usually find it too sweet. This recipe is adapted from a banana chocolate chip muffin recipe. I tried making the muffins (sans chips) but they didn’t turn out as well and the muffins were hard to remove from the muffin liners. Why not make it into a loaf then? It took a couple of tries before I got the bake time right, but basically you make the batter and bake it at the same temperature and time as you would for a loaf of banana bread.
After E turned one and started snacking a lot, I started looking for portable snacks that I could carry around. At first I purchased some baby/toddler snacks but was a little dismayed at the ingredient list, even the ones from “organic” brands.
This is a recipe I tried from the BLW Cookbook. It is a fairly simple recipe that can be put together in an hour or less. Of all the recipes I have tried so far, E likes these the most. E likes to mush them into smaller crumbly bits and eat each bit. The wedges (or sticks) freeze well and reheat well in the microwave. I also pack them for on-the-go meals. The hubs and I enjoy these as well.
If you ever have the opportunity to go to IKEA in Singapore, you must try the fried chicken wings – they are amazing! Apparently, IKEA Singapore sells more fried chicken wings annually than Swedish meatballs.
Originally posted: Nov 2010; Updated July 2015 with new pictures
I’ve really been trying out a lot of Smitten Kitchen’s recipes – so far most of them have turned out pretty well. I just need to master the art of roasting squash since I tend to overdo it and end up with mash instead of squash chunks. Anyway, I made these muffins/cupcakes for my last field work class. They were lovely – a little on the sweet side, but still lovely. I also finally bought a mixer, except that speed level 1 is terribly fast…not attempting speed level 5 anytime soon. Let’s just say I had a lot of sugar and batter to clean up on my stove and walls.
I first had a taste of this granola while living in DC with two wonderful friends. I love how the granola is light and doesn’t leave a ‘heavy’, dry taste in your mouth after you are done munching on it. It’s also nice that you can control the amount of sugar and substitute the ingredients easily. The HTB loved it and had a blast creating his own spice and fruit combination. Pictured above is a cinnamon, nutmeg and ginger granola with cranberries, cherries, walnuts and pecans.
I had heard about microwave potato chips in the past and even placed one of those supposed special contraptions to help you make these on my Amazon wishlist. However, the recent discovery that I didn’t need a special contraption to make these chips in my microwave led me to try it out (oh, and also the 2 potatoes sitting on my kitchen counter that were budding and desperately needed to be used).
These extra flaky scallion pancakes were made on our Dumpling and Scallion Pancake night we had with friends a few weeks ago. Usually dumplings and scallion pancakes are made together because the dough used to make the dumpling wrappers is the same as the dough for the scallion pancakes. In our case, we just made the dough for the scallion pancakes. This recipe was super easy and the results were fantastic. The pancakes were all gobbled up and everyone enjoyed them.