Spicy Roasted Chicken Thighs

5 chicken thighs

Marinade:
2 tbsp Sriracha chilli sauce
2 tbsp mirin (optional)
2 tbsp grated palm sugar
2 tbsp light soy sauce
3 tbsp fish sauce
1 tbsp minced garlic
1/2 tbsp grated ginger
freshly cracked black pepper
juice of 1/2 a lemon

• Combine all the ingredients in a freezer bag.  Add in chicken thighs and turn to coat evenly in the marinade.
• Marinate for at least 2 hours.
• Preheat oven to 190°C.
• Place the marinated chicken thighs on a tray and pour marinade over it.  Bake for about 35  - 40 minutes. 
• Serve hot with rice.

Palm Sugar Banana Cake

I usually prefer Banana Sponge Cake which is lighter but when I fancy a banana cake made with butter, this is my go-to recipe by Ellena Guan of Cuisine Paradise.  The freshly baked cake smells heavenly with the aroma of the palm sugar (gula Melaka); and the cake is so moist and good!

I halved Ellena's recipe and used a small loaf pan for it.  

Ingredients: 

125g butter, softened

70g shaved palm sugar (gula Melaka) + extra for toppings

1/4 tsp vanilla extract

2 eggs (55g each)

135g self-raising flour

1/8 tsp baking soda

1/8 tsp sea salt

120g bananas, mashed

30g chopped toasted walnuts

1 tbsp Cointreau (orange flavoured liqueur)
a few slices of banana for topping

• Preheat oven to 170°C.  Line a (21 x 11 x 3.5 cm) loaf pan with baking paper.
• Sift flour, baking soda and salt together. Set aside.
• Beat butter and shaved palm sugar until light and fluffy.
• Beat in eggs, one at a time until well mixed.  Add in vanilla extract.
• Fold in half of the sifted flours and mix until well combined.  Then add in mashed bananas and mix to combine.  Add in the rest of the flours and mix well.
• Lastly add in liqueur and chopped walnuts; mix to combine.
• Pour batter into the prepared pan.  Top with sliced banana, walnuts and shaved palm sugar.
• Bake for about 45 mins or until a skewer inserted into the middle of the cake comes out clean.
• Cool the cake in the pan for 10 mins then transfer to a wire rack to cool completely.

Chocolate Butter Cake

Ingredients:

180g butter, softened at room temperature
120g caster sugar, divided
160g self-raising flour
4 large eggs, separate
150g 70% dark chocolate, chopped
90g fresh milk
90g hot water + 2 tbsp instant coffee granules

• Preheat oven to 160°C.  Line the base of a 20cm round pan.
• Place chocolate in a bowl over a small saucepan of simmering water, ensuring the bowl doesn't touch the water.  Stir occasionally until chocolate is melted and smooth.  Remove bowl from the heat and set aside.
• In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in half the sugar until stiff peaks formed.  Set aside.
• Using the same beaters, cream butter and remaining sugar until light and pale in colour.
• Gradually add in egg yolks, one at a time, beating well after each addition.  Add in melted chocolate and mix until combined.
• Add in sifted flour and milk mixture in 3 additions, starting and ending with flour.  Combine until just incorporated.
• Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
• Scrape the batter into the prepared pan and smooth the top with the spatula.
• Bake at 160°C for about 1 hour or until a skewer inserted into the centre of the cake comes out clean.
• Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.