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Temptation Chocolate Banana Cake Recipe

I am back again to bake a birthday cake, a fresh cream birthday cake. This time I make chocolate banana cake for Camus's birthday. To me, I am lazy to make this type of cake as I will need to spend 3 hours and above (can up to 5~6 hours) to make a whole cake, from weighting ingredients to decorate the cake. Also, I will accumulate the left over ingredients like fresh cream, sponge cake mix and some others for months, or years...until they are expired...then throw them away. I really feel wasted to throw away those ingredients, and many times I also very lazy to make a move to stand in kitchen for whole afternoon on my weekend to make this type of cake. Of course, some time I "got form got ohm", I will do it happily just like this time, another chocolate banana cake was born in my kitchen, for an OLD baby that was born on 34 years ago. Let me share the recipe of this chocolate banana cake with photos I have taken. RecipeIngredientsChocolate Sponge Cake260g sponge cake mix260g eggs70g hot water1tbsp chocolate powder80g melted butter Chocolate Ganache100g chocolate (cut to small pieces)50g fresh milk Filling400g whipped fresh cream150g chocolate ganache (you may add all or leave some for decoration)3tbsp coffee kahlua (optional)8~10pcs banana (I used pisang "awak" as we like the "compact and smooth" texture of this banana) MethodFor chocolate sponge cake:1. Mix chocolate powder and hot water.2. Use mixer, beat sponge cake mix and eggs in high speed for 6 minutes. 3. Switch to medium speed and slowly pour in chocolate liquid from step 1 to sponge egg mixture and beat for another 2 minutes.4. Lastly, combine melted butter with sponge mixture.Hint: To prevent sponge mixture separated from melted butter, take a portion of mixture combine with melted butter first, then just combine with the rest of mixture.5. Pour chocolate sponge mixture into baking pan, bake at preheated oven (160C) for 40 minutes or until cooked.6. When the cake is cool, slice to 3 pieces in horizontal. For chocolate Ganache:1. Put chocolate and milk in a pot/bowl, double boil until chocolate is melted. For filling:1. Mix whipped cream and chocolate ganache until combine = chocolate cream.2. Remove banana skin, slice half into horizontal. To assemble cake:1. Place a slice of chocolate sponge cake on cake board.2. Evenly pour a table spoon of coffee kahlua on sponge cake.3. Spread a thin layer of chocolate cream with spatula on top of sponge cake.4. Arrange banana on top of chocolate cream.5. Spread another thin layer of chocolate cream to sandwich the banana.6. Sandwich cream and banana with second slice of chocolate cake.7. Repeat step 2~6 for second layer.8. For last layer, pour a table spoon of coffee kahlua on sponge cake.9. Decorate accordingly. Before ending this post, I would like to wish Camus "Happy Birthday" and "Happy Everyday"!

 

6 Days 5 Nights Relax at Chiang Mai (Day 6) | 废人废生活的清迈6天5夜行 (第六天)

Day6 Today is our last day in Chiang Mai, I hope it was our first day here. Our last destination was to Warorot Market. You can find all kind of stuff from this market, fresh flower, clothes, shoes, fabric, kitchen utensil, tower, food and many more. It is a local market where their local people will come here to buy their things. 第六天 今天是清迈的最后一天了,实在是不舍得回啊!但计划中要去的地方都去了,只剩下Warorot Market。从网上得知这里是本地人逛的市场,东西比较便宜又应有尽有。我们乘搭双条抵达该处,也是20Baht一个人。在这儿,从鲜花,衣服,鞋子,布,厨房用具,毛巾,吃的用的都有。 Warorot market location map Warorot market We had our last shopping here before return back to hotel for final packing. 我们在这里买了几匹布,衣服,皮带,草席帽,猪皮等,就完成了清迈的血拚。回到酒店收拾好行李后,到附近吃午餐。 We had the chance to taste their famous mango glutinous rice before we came back. It was really delicious. They also have durian glutinous rice which is very special and hard to get it from other place. 第一天来到这卖芒果糯米饭的摊口,看见他们已经收挡,还好最后一天还来得及吃上一碟芒果糯米饭及榴莲糯米饭,总算安心了。 Mango glutinous rice, beef noodle and coconut drink location map Mango glutinous rice Durian glutinous rice Mango glutinous rice in front of this hotel We went to get a cup of coconut drink just opposite mango glutinous rice stall. The coconut drink is only 10Baht per big cup, delicious. 吃后觉得还是不太饱,就走到对面卖水摊口,买了一杯椰水,这椰水啊,真的很香很甜,才10Baht一大杯。Camus喝的最开心。 Coconut drink Then we go to another shop sells beef noodle which located the same row as mango glutinous rice. 我们也去到芒果糯米饭同排的面店,也不知他们卖什么,随便叫了一碗米粉汤面,原来是牛腩米粉汤,真的非常好吃。 Beef noodle After meal, we took Song Theaw to airport at 50Baht per person and end our journey at Chiang Mai. 之后,我们乘搭双条(50Baht一个人)抵达清迈机场,乘搭飞机飞回我国。就这样,结束了我们的清迈之旅。   旅途感想: 这次的旅行,可是我们那么多次的旅途中,其中一次很令我们大开眼界,喜出望外,惊喜连连的旅途。很多事件实在是让我们刮目相看,所以给我们留下了很多难忘及美好的回忆。 虽然这次的旅程花费超出预计,但受益良多,实在是让我们增广见闻。我觉得嘛,人生就得享受,懂得赚的同时,必须懂得花,只要不过于奢侈就行嘛。当地的食物,风俗,人情,景点,都让我们难以忘怀,真的还想再去多几次。清迈,是我们非常推荐的一个旅游城市,您也不妨亲自到哪儿体会体会当地的人情世故吧!

 

Pandan Chiffon Cake Recipe

This is a long keep recipe that I baked few months ago. Baked it together with other chiffon cakes during my chiffon cake study. I get this recipe from Kitchen Tigress, I found her blog from youtube while I was searching for video on how to make chiffon cake.       Recipe 100g pandan leaves, use only soft and moist young leaves 70g freshly squeezed coconut milk, undiluted 180g egg whites ½tsp cream of tartar 50g sugar 60g egg yolks 50g sugar 60g corn oil ¼tsp salt 100g cake flour (sifted with baking powder) 1tsp baking powder Method 1. Blend pandan leaves with coconut milk and 1 tbsp water. Strain pandan leave and get green liquid. Set aside green liquid, which should weigh 95 g. 2. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light. 3. Add in corn oil, mix well. 4. Add in green pandan coconut liquid, mix well. 5. Sift in flour, baking powder and salt, stir until well combined. 6. Whisk egg white with electrical hand mixer until big bubbles form, add in cream of tartar. 7. Continue whisk from medium to high speed until small bubbles form (egg white is white in colour now) . 8. Slowly add in sugar, continue whisk at high speed until soft peak formed. 9. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined, you will get a light mixture. 10. Change hand whisk to spatula, fold in 1/2 of remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now). 11. Add all remaining meringue and fold GENTLY with spatula again until well combined. I did in in this way: spatula cut mixture into center all the way to bottom bowl, scrap from bottom along bowl side toward you. Rotate bowl few degree and repeat this action until well combined. (your mixture should be very light and volumic now). 12. Pour batter into 18cm chiffon cake pan, level the surface. Bang mixing bowl against worktop 2-3 times to remove air bubbles. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top. Bake in preheated oven at 160C at lowest rack with fan forced for 40-45 minutes.   13. Remove cake pan and invert pan immediately, cool completely before remove cake from pan. Result The cake should be evenly green but I saw some white spot, it was due to unbalance mix during step 11, meringue not mix properly with egg yolk batter. Compare with other recipe which I used 5 eggs, this recipe used only 4 eggs. It is shorter compare with 5 eggs chiffon cake on right (picture below). I prefer 5 eggs recipe. Left: 4 eggs recipe; Right: 5 eggs recipe

 

Sukiyaki 鋤焼 | Dinner At Japanese Sensei House

When I was working in Japan, I attended Japanese class in order to improve my Japanese language. I have a Japanese teacher who taught me the Japanese language for about a year when I stayed there. Before the training end, I was invited to her house for dinner. I feel glad to have the opportunity to visit her house.
Kobe Beef and Kobe One Day Trip PDF Print E-mail
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Friday, 19 July 2013 22:29
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IMG_20130721_103322After Kobe trip with wonderful kobe beef dinner on 3 years back, I have another chance to visit Kobe again to enjoy world's famous beef steak. From forum and internet, travellers' feedback on kobe beef lunch cannot beat dinner set. With previous experience which Camus and myself will never forget in our life, I decided to give lunch a try and then make a comparison between set lunch and set dinner.

I did some survey before go for kobe beef lunch, Wakkoqu restaurant has many good review. So my plan is to visit this restaurant. We arrived at Sannomiya station on that day before 12pm and would like to have short walk around that area before go for lunch. When we just arrived at Sannomiya Hankyu Station, we saw a long queue outside another kobe beef restaurant. We walked closer to look at the menu, the price is more cheaper compare with Wakkoqu. I believed it has some good reasons why people queue for the meal. We followed the queue and had our kobe beef steak lunch. The restaurant I mentioned here is Steak Land.

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We were arranged to dine at second floor, they served in tepanyaki style and guests were sitted around the table while the chef will cook and serve at center area. After put order, they served us salad, miso soup, steak sauce and plain water. When they brought two big pieces of beef (for 4 serving) to the table, I was regretted with my decision made. By looking at the kobe beef, it looks not fresh with brown in colour. Oh no, my main target for this trip gone. I had to stop blaming myself at that moment and pray hard that the beef will turn out good in taste. Compare with previous kobe beef dinner, I had to agreed that lunch is really not as good as dinner.

After looking at how the chef cook the steak (obviously not as "proffesional" as our kobe beef dinner's chef), I started to enjoy my meal. I changed my mind after my first bite on the medium cook kobe beef, it was still soooooo soft and melt in mouth. With 2980yen for this set lunch, I can say I was satisfied with it at this price. Of course, if you aim for better quality and environment, I would recommend Mouriya Restaurant which we went for dinner.

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After the lunch, we proceeded with our trip at Kobe area. We walked from Sannomiya to China Town, then to Harbourland. Then end our one day trip at Kobe. I wish to return again for next Kobe beef romantic dinner with my dear Camus.

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