Since it’s a public holiday today (Malaysia Day) and Maria is here to help, Sherilyn has been very fruitful in the kitchen. She baked a banana loaf and cooked Budae Jjigae (Korean Army Stew) for dinner complete with Samgyupsal gui (grilled marinated pork belly), Gyeran Mari (egg roll), Musaengchae (Spicy Radish Salad) and organic kombu in dashi soup. Everything was delish but the banana loaf was a failure this time – it turned out unexpectedly with a texture similar to pudding / kuih. Even after baking it in the oven for over an hour, the loaf felt jiggly when I removed it from the oven. From the outside, it looks like a successful loaf of fluffy banana cake but once sliced, it looks like banana pudding / kuih pisang 🤨
Budae Jjigae (Korean Army Stew) – the soup is made using the homemade Gochujang that she made a few days earlier. She also added dashi stock (Melaleuca brand), dried shiitake mushrooms, lots of fresh radish, cabbage, onions and organic kombu to cook up a very flavorful pot of soup. It’s up to you what you want to put into the soup and we used fish and crab meat balls, an assortment of fresh mushrooms, eggs, organic soft tofu, 2 packets of instant noodles and a handful of organic glass noodles.
Samgyupsal gui (grilled marinated pork belly):
Organic kombu in dashi soup:
Gyeran Mari (egg roll):
Musaengchae (Spicy Radish Salad):
I’m still craving to dig into a less sweet sublime banana loaf but the tenacious side of me keeps preventing me from ordering it from my regular homemade banana cake seller on Facebook. Each time I’m about to Whatsapp the seller, the other side of me keeps reminding me that banana cake’s loaded with sugar, butter and white flour and haven’t I forgotten that my cholesterol reading is high?! Dang the genetic high cholesterol!
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