Ba Ba Banoffee Pie

This is the easy and cheap version of Bannoffee Pie. It is my adaptation of Vanilla Industry's Banoffee Pie (with cheaper and lesser ingredients). Here goes.

Ingredients:

(For 8 Cups)

For Pie

2 Packs of Oreo Cookies, only the cookies are needed...as for the cream filling...

[The Funny thing is I think I gain more Kgs from cooking this since I was pretty tempted by Oreo Cream fillings]

1/3 Cup of Melted Butter

4 Banana, sliced

2 Cups of Whipping Cream, whipped til peaking

Cinnamon

For Caramel

1/3 Cup of Butter

1/2 Cup of Sweeten Condensed Milk

2 Tablespoons of Brown Sugar

1 Tablespoons of Sugar

Other Tools

1 Ziplock Bag

Instructions:

1. Crush the cookies in the ziplock bag with rolling pin until they are reduced to crumbs. Place the crumbs in mixing bowl.

2. Pour 1/3 cup of melted butter into the crumbs and mix them until they start to bind together.

3. Transfer the biscuit crumbs to the serving glasses (or whatever dish you are using) and pat with a spoon so that they cover the base.

4. Place the sliced bananas on top of the cookies. Place in the fridge to set.

5. Heat the butter, brown sugar, sugar and condensed milk in sauce pan. Keep stirring until all the ingredients are melt and mixed. When done, set aside for the caramel to cool down.

6. Pour the caramel onto the cookies and bananas. Place back in the fridge to cool.

7. Whip the cream until peaking, then fold on top and smooth out.

8. Dust with cinnamon powder. Keep in the fridge until needed.

Stir-fried Chicken With Cashew Nuts (Gai Pad Med Mamuang)

Gai Pad Med Mamuang is one of the mandatory menu to order whenever a foreign guest(s) accompany me and friends to a lunch or dinner. The dish is sweet and not spicy, pretty mouth-friendly for expats who are not familiar with the hot taste. It's like ..."let's order sth not so hot for the poor guy...what about "Gai Pad Med Mamuang"". Something like that. Anyways!

Ingredients:

(For 3 - 4 Persons)

For Fried Chicken

400 Grams of Chicken Breast, cut into bite size

2 Cup of Tempura Flour

A little bit of Ground Pepper and Salt

2 Cup of Vegetable Oil

For Cooking

2 Onions, cut into triangle shape

2 Spring Onions, cut into 1 inches

2 Tablespoons of Fish Sauce

3 Tablespoons of Vegetable Oil

1/3 Cup of Fried Cashew Nuts

1 Red Bell Pepper, cut into triangle shape

3 Dried Red Chillies, sliced

1/4 Cup of Oyster Sauce

2 Tablespoons of Sugar

2 Table Spoon of Corn Starch

1/4 Cup of Water

Instructions:

Fried the Chicken

1. Mix the flour with a small amount of pepper and salt. Then add the chicken to the dry mix.

2. Heat the oil. Add the chicken to the heated oil and fry until the chicken turns golden.

3. Place the fried chicken on oil-absorbing pad and set aside.

Stir-Fried

4. Heat 3 table spoon of oil in a frying pan or wok. And then add the bell pepper and onions. Stir fry until the vegetables are cooked.

5. Add the fried chicken and then oyster sauce. Dissolve corn starch with water and add it to the pan. Season with fish sauce and sugar.

6. Stir-fry all the ingredients together. Then finally add the cashew nuts.

7. Before serve, decorate with spring onions and dried chillies.

Tom Yum Kung (Or Probably Mushrooms)

For those who love Thai food, I believe you have tried Tom Yum Kung before. It is perhaps one of the most famous dishes in Thai cuisine (for foreigners). It's very easy to cook. You just need to have the right ingredients. If you don't, don't worry. You can always find Tom Yum paste at a supermarket near you (I suppose). Enough said. Let's cook.

Ingredients:

(For 1 - 2 Persons)

4 Prawns (More if you have money)

10 Straw Mushrooms, cut in half

1 1/2 Cup of Water (or Chicken Stock)

5 Slices of Galangal

3 Lemongrass, cut 1 inch pieces, lightly pounded

3 Kaffir lime leaves, torn

3 Tablespoons of Fish Sauce

3 Tablespoons of Lime Juice

1 1/2 Tablespoons of Chilli Paste (Nam Prik Pao)

1/3 Cup of Evap Milk

5 Small Chillies, light pounded (More if you like spicy)

Instructions:

1. Boil the water and add the lemon grass, kaffir lime leaves and galangal. Cover the pot until it begins to boil.

2. Add the mushroom and prawns and leave to cook.

3. Wait for the soup to boil, remove the pot from the heat.

4. Pour the Tom Yum soup into the bowl. Add chilli paste and milk, and season with fish sauce, small chillies and lime juice to taste.

5. Serve while it's hot.