Fried Nian Gao - Spring Roll Style

 

 

Fried Nian Gao - Spring Roll Style

recipe adapted from Table for 2..or more

• 1 whole nian gao
• 1 medium size yam (i bought the thai variety)
• 25 - 30 sheets of popiah skin
• Oil for deep frying

1. Cut the nian gao into long strips of about 2 inches long.

2. Slice the yam thinly, then steam until soft. Mash evenly.

3. Smear some yam paste onto each popiah skin, then put one strip of nian gao on top.

4. Fold into a small spring roll, dab the end corner with some water and fold onto the roll, pressing firmly so the corner will stick. Continue until all the yam and nian gao is used up.

From top left clockwise: Steam the yam slices, KG popiah skin,
wrapped yam and nian gao, strips of cut nian gao

5. Heat the oil until it reaches deep frying temperature. Use a wooden chopstick, dip it into the oil, and when u see bubbles coming out from the chopstick, that means the oil temperature is right for frying. If the oil is emitting smoke, it means it is already too hot.

6. Gently drop each roll into the oil. Be careful not to overcrowd the wok as this would lower the temperature of the oil and the rolls would not fry evenly. Since i am using a medium size wok, i fry a batch of 5 rolls at a time.

Serious deep frying happening here

 

Niao gao oozing out, YUM!

7. When the rolls turned golden brown, take them out and dry on absorbent paper. Serve warm when the rolls are still crispy.

 

 

http://thefussfreechef.blogspot.sg/2013/02/fried-nian-gao-spring-roll-style.html

 

 

 

 

FRIED NIAN GAO IN MASHED SWEET POTATO

 

FRIED NIAN GAO IN MASHED SWEET POTATO

Recipe sourced from Jane's Corner

Ingredients:350g mashed sweet potato (I used a combination of two types of sweet potato)

80g plain flour,

1 tbsp rice flour

1 tbsp sugar

1/2 tsp salt

200g nian gao, cut into small square pieces

Method:

Combine all the ingredients to form a smooth dough.

 

Divide dough into 12g each. Wrap in nian gao as filling and shape into ball.

 

Coat the balls with flour and deep fry in medium hot oil until golden brown.

Ready to coat in flour and into the deep fryer !

Fry till golden brown

 

 

http://melspantrykitchen.blogspot.sg/2013/03/fried-nian-gao-in-mashed-sweet-potato.html

 

 

 

Oatmeal Fried Bananas

By marc Published: December 2, 2012

• Yield: 8 small bananas (4 Servings)
• Prep: 10 mins
• Cook: 5 mins
• Ready In: 15 mins

Bananas coated in rolled oats and fried until the outside is crispy and the inside smooth and creamy. Drizzled with a little honey it makes for a divine dessert.

Ingredients

• 1 bunch lady finger bananas peeled
• 1/4 cup flour
• 1/4 cup rolled oats
• 1 egg beaten
• 1 tablespoon honey
• vegetable oil for frying

Instructions

1. Add 1" of oil into a pot and heat over medium heat until it reaches 340 degrees F (170C). Prepare a paper towel lined wire rack.
2. Meanwhile prepare 3 bowls with the flour, egg, and oatmeal.
   
3. Dust the bananas in flour, them dip them in the egg to coat.
   
4. Roll the bananas in the oatmeal until they're well covered with oats.
   
5. When the oil reaches 340 degrees F, fry the bananas until the oats are golden brown, then transfer to the paper towel lined rack to drain.
   
6. Plate the bananas and drizzle with honey. Serve with a scoop of ice cream.

http://norecipes.com/blog/fried-bananas-recipe/

Crispy Crab Sticks

 

Crispy Crab Sticks Recipe

• Serves: fills roughly 1-2 CNY cookie bottles (depending on the size of your bottle)
• Prep: 15 mins
• Cook: 15 mins

These crispy crab sticks are easy to make and keeps for up to one week in an air-tight container. The preparation time indicated above is not inclusive of the air drying time ( 3-5 hours).

Ingredients

• 500 grams imitation crab sticks
• 200 ml cooking oil for deep-frying

Instructions

1. Gently peel and unroll the crab sticks, then separate to roughly 1 cm width.
2. Arrange the crab sticks one layer on plates and allow to air or fan dry for several hours, until they are dried and slightly curled.
3. Heat oil in wok. Test the temperature of the oil by dropping a piece of crab stick in it. The crab stick should sizzle, float upwards and flatten out instantly. Deep fry in small batches until lightly golden. Drain excess oil on paper towels and store in an air-tight container.

http://www.noobcook.com/crispy-crab-sticks/2/


 

All Spice Parmesan Mini Twist

 

This recipe is adapted from Kay’s Dutch Girl Cooking: Parmesan Twist recipe. I tweaked a little and add in my choice of favorite ingredient.



In a bowl add 1 teaspoon ground all spice, 2 tablespoons parmesan & 1/2 teaspoon dried thyme. Then simply mix them.


In another bowl, crack an egg and add 1 teaspoon whole grain mustard. Mix them well until combine.


Grab a brush and apply parmesan+mustard onto the sheets of puff pastry.


Sprinkle parmesan & your combo spice/herb choices onto the pastry sheet.




Next slice the pastry sheet to about 2cm strips.




Now for some twisting exercise. Hold 2 end of the strip and twist twice.
The pastry sheet I used is small in size thus the name mini twist.


Bake in the oven in 180^OC for 12-15minutes.


Serves 1.

All Spice Parmesan Mini Twist
3 sheet puff pastry
1 teaspoon ground all spice
2 tablespoons Parmesan
1/2 teaspoon thyme
1 egg
1 teaspoon whole grain mustard
Method:
1. Add ground all spice, parmesan & thyme in a bowl. Simply mix them.
2. Combine 1 egg & whole grain mustard in another bowl.
3. Apply egg & mustard on sheets of pastry.
4. Sprinkle parmesan & spice/herb onto the sheet.
5. Slice into 2cm strips.
6. Hold 2 end of the strip and twist twice.
7. Bake in the oven in 180^OC for 12-15minutes.

http://messywitchen.com/recipe/quick-easy/all-spice-parmesan-mini-twist/


 

Mars Puff Balls

Ingredients:

• 250g Butter
• 2 tablespoon Sugar
• 1/4 teaspoon Salt
• 1 Egg
• 400g All Purpose Flour
• Mars, chopped into about 1.5cm cubes
  
• Some regular white sugar or brown sugar

How to do it:

1. Beat butter, sugar and salt till creamy.
2. Add egg and vanilla essence.
3. Mix evenly.
4. Fold in the flour and mix into a dough.
5. Roll dough into 9g balls each.
6. Flatten the dough with your palms.
7. Place the mars cubes in the middle and fold the dough to cover it.
8. Roll the combination into ball.
9. Gently press it on some sugar. (So when the sugar melt from baking, the puff gets a shiny top)
10. Baked in tray lined with baking paper for 8 to10 minutes in preheated oven at 150C.
11. Cool on wire rack before storing.

http://wokkingmum.blogspot.sg/search/label/chinese%20pastry

Kai Chai Pang

Ingredients:
300g plain flour
1 tsp baking powder
1/4 ammonia powder/baking ammonia
1/2 tsp salt
1/2 tsp pepper
1/2 tsp five spice powder
1 tbsp icing sugar
60g sesame seed
100g candied wintermelon(chopped finely)
1/2 tbsp garlic(minced very finely)
30g cooking oil
2 pieces nam yue(red fermented beancurd)
1 egg(lightly beaten)
30g maltose(mai tang)

What to do:
1. Preheat oven to 160 degree C. Line baking trays with parchment paper because the cookies will stick to the baking pan.
2. Combine all the dry ingredients and mix well.
3. Mash the nam yue and combine this and all the other wet ingredients together with the dry ones.
4. Mix and knead gently into a soft dough.
5. Roll dough into small marble size pieces.
6. Place each marble sized dough between 2 pieces of parchment paper and flatten with rolling pin.
7. Transfer to baking tray and bake for 15-25 min or till golden brown and crispy(time taken depends on how thick and big your biscuit is).
8. Cool on wire rack and store in an airtight container.

Notes:
1. I added 2 1/2 pieces of nam yue because I read up from the other ladies in KC that the original recipe called for 1 piece and it wasn't enough.
2. I used 1 1/2 eggs to combine the dry and wet mixture because it seemed far too dry when i used 1 egg. You can judge for yourself on how dry/wet the dough is and if you need more egg…
3. I did a research on ammonia powder since I didn't have it in my kitchen and didn't want to buy it just for this recipe… ammonia powder was very popular in the olden days. It yield a very light , airy product, but can impart an ammonia flavour to baked goods, though this can be prevented if the cookies are thin and allows the ammonia smell to evaporate. It is best used in cookies which are flat enough to allow the ammonia to dissipate during cooking because ammonia is heat activated.
You may substitute one teaspoon of ammonia powder = one teaspoon of baking soda PLUS one teaspoon of baking powder.
You will not get the exact same texture using ammonia powder but its good enough…

http://thelazychef.wordpress.com/

Stuffed chicken floss pancake 青龙包

 

Stuffed chicken floss pancake 青龙包
Recipe source: adapted from My Kitchen Snippets with minor changes
*makes 10pcs

Ingredients 

300g high protein/bread flour
1/4 tsp salt
125ml milk
60ml warm water
1 tbsp sugar
1 tsp instant yeast

Filing- Chicken Floss 
 

Method
1. Mix warm water, sugar and yeast, set aside until frothy
2. Combine bread flour, salt, milk and yeast base in a mixing bowl
3. Knead the dough till smooth and elastic (I use KA mixer for 20mins, speed 3-4)
4. Leave to prove until double in size.
5. Divide the dough into small ball weighted 50g each, rest for another 15mins.
6. Flatten the dough, spoon some chicken floss on it, seal and shape round and rest for another 10mins.
6. Pan fry in a non-stick pan over low heat.
7. Use spatula to flatten the pan cake while frying.
8. Fry till both sides of pan cake turned brown.
 

http://nasilemaklover.blogspot.sg/2012/03/stuffed-chicken-floss-pancake-giveaway.html



 

Apam Balik (Crispy Version)

Ingredients:
170 gm all purpose flour
100 gm rice flour
30 gm cornstarch
2 tsp double action baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla essence
6 - 7 ozs water
150 gm fine granulated sugar

Filling:
120 g melted butter
150 gm fine granulated sugar
1 cup chopped roasted peanuts

Method:

1. Mix all the ingredients together, strain and leave in the fridge for at least 3 hours. (i left it overnight)
2. Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)
3. Pour in a 4 oz ladle of batter and swirl pan so that batter is coating the edge. Remove the excess batter and sprinkle in some sugar on the pancake.
4. Cook till the bottom of pancake is golden brown.
5. Sprinkle with melted butter and then chopped roasted peanuts.
6. Fold the pancake into a half and leave to cool.(it will be crispy as soon as it gets cold)

http://mykitch3n.blogspot.sg/2007/10/apam-balik-crispy-version.html

 

Korean Sweet Pancake - Hoddeok

HODDEOK
Yield: 4 pieces
Reference: Lena

Ingredients:
125ml warm water
1tsp instant yeast
1tbsp sugar

1/4 tsp salt
1/2 tbsp vegetable oil
140g all purpose flour

Filling (mix together):
2tbsp soft brown sugar
a dash of cinnamon powder
1tbsp almond nibs (toasted) *recipe asked for chopped walnuts, but I ran out of this, thus the substitution*
Method:
1/ Pour water into a big mixing bowl, then add instant yeast, sugar, salt and vegetable oil and mix together with a hand whisk.
2/ Add in the flour and continue to mix till well incorporated to get a lump of dough.
3/ Leave to proof in a covered bowl for an hour till doubled in volume, then stir the mixture (fret not it will deflate slightly) and let it rest for 10 minutes.
4/ Divide dough into 4 portions (about 75g each piece for me as the total weight was 300g).
5/ Lightly pat each piece of dough with your palm to flatten it, wrap in one tablespoon of the fillings, then seal tightly.
6/ Heat up non-stick pan with one drop of oil, then pan-fry the wrapped dough on one side for about 30 seconds then flip over to pan-fry the other side.
7/ Once flipped over, use spatula to flatten the dough and fry till both sides are golden brown, then cover the pan to cook the dough for another minute.
8/ Remove from pan and serve hot.

 

 

http://jottingsoflife.blogspot.sg/2011/12/korean-sweet-pancake-hoddeok.html

 

 

 

 

 

Banana Prawn Roll

Recipe
- 300g prawns, shelled, deveined and smashed flat with a cleaver. Do not chop them up into bits because they will harden into lumps when cooked. I find that smashing with a cleaver prevents this from happening.
- Half a chicken stock cube (bouillon), crumbled
- Pinch of salt
- Pinch of sugar
- 1/2 tsp tapioca flour or corn flour
- 1 tsp sesame oil
- 1/2 tsp Huatiao wine (optional if you don't have it, but for me, it's a must)

- 2 or 3 very ripe bananas, peeled and cut into small chunks
- Vietnamese rice paper (round ones sold in a pack), softened in lukewarm water one at a time, after every roll. Do NOT pre-soften all at one go.


1. Marinate the prawns with all the seasoning listed above. Mix them up throroughly by hand, until the mixture becomes "bouncy" and elastic. Leave aside for about 10 to 15mins.

2. Gently mix in banana chunks.

3. Soak 1 sheet of Vietnamese rice paper in a dish of lukewarm water. It should soften very quickly. Once it's pliable, remove and allow to "drip dry" to remove excess water.

3. Place on a flat surface. Arrange banana prawn mix in row and roll into a firm wrap. Resist the temptation to load up on the filling ... the rice paper will tear.

4. In a heated non-stick pan, fry the rolls, leaving ample space in between each one, else they will stick. I pan fried mine without oil and they turned out really well. No greasiness!

Serve hot off the pan.


http://www.thelittleteochew.com/2009/10/banana-prawn-rolls.html

叉烧酥 - Char Siu Sou

 

Serves 2-4

Ingredients

For the filling:
==============
1/4 teaspoon dark soy sauce
1 teaspoon oyster sauce
1/4 teaspoon sesame oil
1 teaspoon caster sugar
30 ml water (approx 2 TB)
1 teaspoon cornstarch
1 tablespoon peanut oil or canola oil (etc.)
1 shallot, sliced
85 g barbecued pork, diced (char siew , 3 oz)
.

For the pastery:
===============
90 g all-purpose flour (approx 3/4 cup)
1/2 teaspoon baking powder
1 tablespoon custard powder
25 g icing sugar (approx 3 tablespoon)
45 g butter, cubed (approx 3 tablespoon)
1 egg, lightly beaten
.

For the egg wash:
===============
1 egg
1 teaspoon water
1 pinch salt
seasame seeds

Directions

1. Prepare Filling: Combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch.
2. Heat oil in a pan, once hot, fry shallot till fragrant.
3. Slowly pour in the sauce mixture and cook until sauce thickens.
4. Add diced char siew to the sauce, stir to coat well and set aside.
5. Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl.
6. Cut in the butter until mixture resembles coarse breadcrumbs.
7. Stir egg into the flour mixture to make a pliable dough.
8. Wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes.
9. Remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle.
10. Cut the edges of the plastic bag and take the dough out; divide it equally into 12 portions (use a pizza roller/dough scraper for easier cutting).
11. Put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork.
12. Brush the pastries with egg wash (lightly beat egg, water and salt together) and top with seasame seeds.
13. Bake in a preheated oven at 180-190°C or 350-375°F for 20 minutes until golden brown.
14. Serve while they are still hot or warm.

http://digitalgourmet.blogspot.sg/2009/04/char-siu-sou.html

Sesame crisps

Source: 西点学习大百科

Ingredients:
25g egg white (approximately one medium egg)
30g castor sugar
30g plain flour
20g unsalted butter
90g toasted white sesame seeds
Make: 36 crisps (2cm diameter)

Preparation:

1. Thaw egg white till room temperature
2. Sieve plain flour twice
3. Melt butter with double boil method. Put butter in a small bowl, transfer to a sauce pan with water. Heat the pan with medium flame until the butter melts. Set aside to cool down.
4. Line baking tray with grease proof paper.
5. Put white sesame seeds in a non-stick pan and dry fry (without oil) with a wooden spoon over a medium-low heat until they are fragrant.
6. Preheat oven at 170°C.

Methods:

1. In a mixing bowl, whisk egg white (with a hand whisk) until you see white bubbles. Add in sugar and beat in circular movement until the sugar dissolves.
2. Stir in melted butter and mix well.
3. Add in flour (all at once) and mix till no traces of flour and lump-free.
4. Add in toasted sesame seeds, use a spatula to fold in until the mixture is well combined. You will find the mixture is dry and sticky. That’s the correct texture you need.
5. Spoon 1/3 or ½ tablespoon of mixture on the baking tray. Spread out into a round shape (about 2cm diameter) using a fork. (refer to note 1)
6. Bake at 170°C for 8-10 minutes or until golden brown and crispy. Rotating the baking tray towards the last 2 minutes.
7. Remove from the oven, leave to cool and then store into an air-tight container.

Notes:

1. The layer must be thin and even (no overlapping of seeds) so that it will be very crispy. Wet the fork lightly to avoid mixture sticking on it and easy spreading.
2. You may need to bake these crisps in 3-4 rounds. The unbaked mixture can be left in the room temperature.
3. Be careful not to overbake the crisps. If not, the sesame seeds will be burnt
4. Use hand whisk from step 1-3 and spatula in step 4 only.
5. If the crisps turn soft, you can reheat them for 2-3 minutes at 160°C in a preheated oven.

 

http://food-4tots.com/2011/01/10/sesame-crisps/2/

Sambal Sandwiches

Sandwich Recipe
Ingredients:
4 slices of White Bread, cut away the side.
Dried Shrimp Sambal
Butter for spreading
Cucumber, sliced
Tomato, sliced

Methods:
1. Spread both side of the bread with some butter.
2. Arrange cucumber on the base, spread sambal on top.
3. Top up with tomato slices and finally another slice of bread.
4. Cut sandwich diagonally & serve with hot coffee or tea.




Dried Shrimp Sambal Recipe
Ingredients:
10 nos Dried chillies (cili kering), washed & soaked
1 medium sized Onion, chopped
1 medium sized Onion, sliced thinly
1 nos Lemon grass - about 5 cm long, sliced
2 cm long Belacan, rinsed
30gm Dried Shrimp (udang kering), washed & soaked
100ml Tamarind juice (squeeze & soak)
6 tbsp Oil

Methods:
1. Soak 1 tbsp of tamarind paste with water. Squeeze the paste a little to brings out the flavour. Set aside.
2. Soak dried chillis. Set aside.
3. Combine dried chillies, lemon grass & belacan in a blender. Add in 2 tbsp of water. Blend until paste is formed.
4. Do not over blend the ingredients, it should be just nice or semi-paste.
5. Add in dried shrimp, blend for 2 rounds. Set aside.
6. Heat oil, sautee sliced onions until fragrant.
7. Add in blended paste, sautee slowly (stir & mix occasionally) till paste becomes fragrant & thick.
8. Add in tamarind juice bit by bit, keep on stirring & mixing till paste becomes thick again.
9. Dish up. Serve with rice, hard boiled eggs or even SANDWICH! Enjoy!


http://bits-of-taste.blogspot.sg/2008/11/asian-tea-time-with-authentic-sambal.html



 

Healthy Snack Bar

Ingredients:
40g rolled oats
40g sunflower seeds
40g pumpkin seeds
Handful of black and white sesame seeds
3-4 tbsp clear running honey (I used no water added honey)

Methods:
1) Heat up the pan.
2) Put the black and white sesame seeds in a non-stick and dry fry (without oil) with a wooden spoon over a medium-low heat until they are fragrant. Set aside.
3) Put the oats and dry fry for 3 mins. Turn the oats occasionally to make sure they cook evenly.
4) Add the sunflower and pumpkin seeds and dry fry for another 2 minutes or until light golden. Take care – the pumpkin seeds may pop a little!
5) Return the roasted black and white sesame seeds to the pan and dry fry for ½ min.
6) Take the pan off the heat. Stir in the honey – it will sizzle at first but keep stirring until the oats and seeds are coated. Allow to cool slightly.
7) Line a 20cm x 10cm baking tin with greaseproof paper.
8) Spread the mixture evenly on the paper and line another one on top of the mixture.
9) Use a presser (or chopping board) to apply pressure to the mixture.
10) Chill for at least 1 hour, or until solid. Turn it out of the tin and peel off the greaseproof paper. If you have problem to peel off the paper, leave it at room temperature for 1 min and try again. Cut into bars.
11) Keep it in an air-tight container and store in the fridge. Best to be consumed within a week.

Note: The combination of oats and seeds is subject to personal preference.

 

 

http://bits-of-taste.blogspot.sg/2008/10/healthy-snack-bar.html

 

 

 

 

Fried Purple Sweet Potato Balls

Ingredients for Fried Purple Sweet Potato Balls (yields about 50-60 balls)

450g peeled and steamed purple sweet potatoes
150g glutinous rice flour
100g cake flour
30g corn flour
100g caster sugar (Original calls for 120g)
Vegetable oil for frying

caster sugar for coating (optional)

 

Method:

• In a large mixing bowl, mash the still warm sweet potatoes together with the sugar. Add in the rice flour, cake flour and corn flour and mix well. Knead everything together until it comes together to form a soft pilable dough.
• If the dough is too wet, add a little bit more rice flour, if it is too dry, add a tablespoon of warm water. It shouldn't be sticky.
• Weigh the dough into 15g each and roll round with your palms, continue till all has been rolled.
• Heat up some vegetable oil for frying at medium low fire. Deep fry the balls till golden brown or purplish brown in my case, haha
• Remove from hot oil and let sip over paper towels.
• Since my sweet potato balls were not sweet enough, I ended up rolling them in fine caster sugar after frying them. You can skip this can just add more sugar into the dough.

http://honeybeesweets88.blogspot.sg/?m=0

Mushroom Bruschetta

Ingredients:

3 tbsp of olive oil
250 gm fresh button mushrooms, quartered
4 cloves garlic, chopped
1 tbsp chopped Italian parsley
Salt and freshly-ground pepper
to taste
Thick slices of baguette ( toasted with olive oil and parsley)

Preparation:

Heat the olive oil in a frying pan over high heat. sauteed the garlic and cook until aromatic, add the mushrooms until they start to color .

 

Add parsley and seasoning to taste.

 

Remove when the mushrooms are lightly browned, Served on toasted baguette.

Tip: Get the cooking done quickly before the mushrooms start to release water and lose their plumpness.

 

http://www.elinluv.com/2009/03/mushroom-bruschetta.html

 

 

 

 

 

Crunchy Oats & Cornflakes Bites

Ingredients:

250 gm butter
1 cup castor sugar ** I used 1/2 cup

3 cups oat
350 gm cornflakes (crushed )
2 tbsp honey
2tbsp golden syrup

 

Method:

Beat the butter and castor sugar together till creamy.

Add in the honey and golden syrup and stir it till well mixed.

Add in the oats and lastly the cornflakes.

Scoop into small paper cups and baked at 160º C for 20 minutes till golden brown.

Keep in air tight container when it is completely cool.



http://www.elinluv.com/search/label/Crunchy%20Cornflakes%20Bites

Baked Sweet Potato Fries

Ingredients:

• Sweet potato, cut into fries shape like above
• Olive oil or extra virgin olive oil
• Salt
• Black pepper
• Paprika
• JoJo potato seasoning

Method:

1. Preheat oven to 375'F. Line a baking pan with aluminum foil. Put the cut sweet potato fries on top.

2. Pour some olive oil on the sweet potato fries, season with salt, pepper, paprika and JoJo potato seasoning. Toast to coat well.

3. Bake for 15 minutes, flip it and bake for additional 10 minutes. Turn the oven to broil and broil for 2-3 minutes before serving (keep an eye on it).

 

 

http://belachan2.blogspot.sg/2009/12/baked-sweet-potato-fries.html

 

 

 

 

Fried Bananas

Ingredients
65g .................................. All purpose flour
1tbsp ............................... Granulated sugar
1/4tsp ............................. Salt
1/4tsp ............................. Baking powder
100g ................................ Milk, cold
2 ....................................... Bananas
.......................................... Oil for frying
.......................................... Maple syrup
.......................................... Icing sugar

Put the flour, sugar, salt and baking powder together in a bowl, whisk to combine.
Pour the milk into the bowl, whisk until smooth.
Cover with plastic warp and refrigerate for 2 hours.

Take the bowl out of the refrigerator, if the batter too thick add 1-2 tsp milk.
Cut the banana into small pieces, put in the batter bowl.
Pour the oil in the pan, fry the banana in medium hot oil.
Serve hot with maple syrup and icing sugar.


http://dailydelicious.blogspot.sg/2012/12/fried-bananas-simply-delicious-sweet.html