1/2 cup self-rising flour (brown rice flour, white rice flour, sorghum flour or millet)
1/4 cup corn flour
1 tablespoon rice flour
Pinch of salt
1/2 teaspoon baking powder
3/4 cup ice water
1½ tablespoons canola oil for batter, plus 1 quart for deep-frying
5–6 semi-ripe bananas, halved
Combine the flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in 1½ tablespoons of oil and mix. Coat banana halves in the batter.
Pour 1 quart of oil into a deep-fry pan, and fry bananas for 3 to 4 minutes or until crispy and golden brown. Remove to drain on paper towels before serving.
Laksa (Spicy Noodle Soup)
1 (16 ounce) package wheat, rice or egg noodles
1 pound shell-on shrimp, deveined
1/2 cup sugar
3 tablespoons peanut oil
3 star anise
3 cardamom pods
3 whole cloves
2 cinnamon sticks
2 quarts vegetable broth or chicken broth
2 teaspoons white pepper
2 tablespoons tamari
2 cans coconut milk
8 ounces firm tofu
8 ounces original tempeh
15 shallots, peeled
5 cloves garlic, peeled
Ginger (1-inch piece), peeled
1 tablespoon fennel seeds
2 tablespoons cumin seeds
3 tablespoons coriander seeds
1/2 cup dried chiles, stems and seeds removed, soaked in hot water
1/3 cup almonds or macadamia nuts, roasted
1 tablespoon turmeric
6 stalks lemongrass, discard end and cut into 1/2-inch pieces
1 tablespoon peanut oil
1 pound fresh bean sprouts
1/2 cup mint
1/3 cup fried shallots or caramelized onions
1/3 cup chopped cilantro
2 hard-boiled eggs, halved
2 limes, halved
Pan Roast shallots,garlic,ginger,fennel,cumin,coriander ,chilli, almond and turmeric in a dry pan until the smell of spices start rising.
Remove and blend them in food processor with lemongrass and 1 tbsp peanut oil – Add a little water if need to.
Wash shrimp and pat dry.
In a dry pan, add sugar and get it caramelized. Working quickly add in shrimp and a pinch of flavoring paste.Stir in 1 tbsp water and a pinch of salt and keep stiring until shrimp is cook. Remove from heat.
In a stock pot add in the remaining peanut oil and spice mix,star anise,cardamom,cloves and cinamon. Cook until the fragrance of the spices start breaking up. Slowly add in veggie/chicken broth. Bring it to boil , season with white pepper and salt. Boil it for 3 minutes. Add in cocnut milk and turn down the fire , let it simmer for 2 minutes.
Laddle over your noodle,shrimp,beansprouts ,mints ,fried onion ,chili oil and a squeeze of lime juice. Soo good!