KEEP CALM AND READ ON

Well.. I had a Jicama left in my fridge

( from CNY party as we had rojak)  I didn’t want to waste it.. so I made Spring Rolls! I don’t really want to deep fry because it is very unhealthy… so.. I baked them! 😀 I actually did baked spring rolls once before BUT it didn’t turn out well – it sticks onto my baking sheet and I had broken spring rolls.

If you are baking your spring rolls, please don’t be lazy.. you MUST brush the baking sheet and the spring rolls with veg oil!!! else it will stick onto the baking sheet!

And you will still get crispy spring rolls when u baked them, just that it’s not as brown 🙂 Bing and I enjoyed it very much!

Baked Spring rolls recipe

(inspired by My Kitchen Snippets)

Ingredients:

1 small cabbage
1 medium size jicama/bangkuang/yam bean – shredded
2 carrots – julienned
2 tbs dried shrimp – soaked in water to soften and minced
3 cloves garlic – finely chopped
1 egg – beaten (for sealing the rolls – Optional. Mine stick together w/o the egg)
1 packet of spring roll wrappers

Seasonings:

1 tbsp oyster sauce
3 tbsp soy sauce
½ tsp of sesame oil
Salt and pepper to taste

1. Thaw the frozen spring roll wrappers.
2. Heat up the frying pan with a tbsp of olive oil. Add in chopped garlic and dried shrimp,stir fry until fragrant.
3. Add in jicama and carrots. Stir fry for 2 minutes minute and add in all the seasonings and 1/4 cup of water. Continue cooking for another 7 minutes or until the jicama is soft. Check seasoning. Set aside to cool. (I drained the filling to remove excess gravy/water. I don’t want soaky spring rolls!)
4. Prepare a baking sheet and line it with parchment paper or aluminum foil. Lightly brush it with some vegetable oil.
5. Peel off a piece of wrapper and place it on a flat surface. Place some cooked filling in the center of the wrapper, pull over both ends and roll up the wrapper. Brush the end with some egg to seal.
6. Line all the spring rolls on the baking sheet. Lightly brush the spring roll with some vegetable oil.
7. Bake in a pre-heated 425 degree oven for 25 minutes or until lightly brown. Serve warm or room temperature with some chili sauce.

Have you ever crave for something that you bake/cook?

Like there’s nothing outside that can be compared to your own baking/cooking? haha.. for me, it’s Banana Cake! I have never been a fan of Banana cakes because I find those in bakeries ( in SG that is) very oily.. BH likes Banana cake though. He was the one who suggested that I baked it. Anyway, my first attempt on baking Banana Cake was BAD – I guess.. it got to do with the recipe. I followed another recipe and was glad that it worked out perfectly!

I am glad that I kinda perfected my Banana Cake! 😀 and I absolutely love how my Banana Cake taste~~ Yummy!!

Usually, people bake Banana cake because their bananas are over-ripe… for my case… I BOUGHT BANANAS for this purpose! 🙂 haha.. so 1/2 way thru’ preparing the ingredients.. I realised that my baking power expired!!! OMG!!!! I wanted to eat MY Banana Cake so badly that I kept calm and carried on. Phew.. I was glad I did!! It turned out super well!!!

AND I realised that another trick to baking is to use SMALL pans. Recipes recommends 8/9-inch pans BUT u don’t have to use such a big pan. Small pan = mistakes are minimized. Small pan also means that u could give away a cake to your neighbour/friend easily. wahaha…. NOT for this Banana Cake though… We love it so much that we could finish all up in a day!!! Of course we didn’t la!!

Banana Cake Recipe

*I used eggs and butter at room temperature.

How you know you made good Banana cake?? In my opinion, it’s when the bottom is not hard and there is NO 2 layer difference in colour. If there’s a difference in colour – it means you probably overbeat the batter 🙂

I think I need to grab a slice of my cake now…. kekeke

P/S: Hope u didn’t go bananas reading this.. haha.. I think I have nv typed bananas so many times in my life before!!! 😀

haha.. ok.. blogging this for records… with reference to what BH blogged about “our year end feast where I prepared the lobster tail with ease”

I realised that PhotoScape allows me to add small images ( I M WOLS.. heh) – so I did that for the pictures below to indicate our feelings while preparing the meal… Overall, I would say.. good cooperative work! 😀

BH is a very confused cook. I mean… he changed his mind with regards to which recipe he’s following very quickly. I’m glad it worked out eventually… If you are wondering… he followed the (what I called) ‘let the lobsters swim in the water’ recipe.. heh

After 15 mins and alot of ‘eh.. amanda… how ah?’

While he was ‘swimming’ with the lobster… I cooked the pasta… following this recipe I like Noobcook – I think she provides one of the BEST online recipes and her instructions are clear and ez to follow 🙂

Finally… our dinner!!

Good job!!! 😀