Banana Fritters Cecodok Pisang 炸香蕉丸

This is a typical Malaysian comfort food and the dish itself brings back many childhood memories. 

Although lacking in appearance, it more than made up for it with its taste. These humble banana fritters are crispy on outside and soft inside. I especially like it with lots of banana flavour, just perfect with a cup of of good-old teh tarik.

The Malay word for this dish is also jemput-jemput pisang. This is because the batter is pinched (jemput) into the oil with your fingers and thumb. I have to admit these banana fritters are sinfully oily. My only advice is to put on the highest heat when you are about to take it out from the oil and use lots of kitchen towels afterwards. 

Simple Cranberry Scone 简单果蔓司康饼

I have never been fascinated with the look of scones. But there have to be something about these little lumps of glutton that make it so popular despite the unassuming rustic look. 

Scone is actually a type of quick bread that is fast and easy to put together. One of the basics in baking that we learn on entry level.

Three Layer Tea

I had some leftover palm sugar from making Sagu Gula Melaka so I decided to make a drink of out it - the Three Layer Tea. I had my first try of this Three Layer Tea a couple of years ago when it was commercialised by F&N in West Malaysia. For a while, every restaurant and mamak stall have this drink in their menu. Ever wondered what happened now?