Sitting here on the porch in a fleece with the dog and my husband. Dog is pecking at me to throw his tennis ball, which he fails to realize that he actually has to let go of it in order for me to throw it… Husband is on my FB marketplace looking for something, anything that peaks his interest. I love seeing ads for tractors, heavy equipment or some obscure thing that caught his attention.
I didn’t do a great job this last week of documenting what I made in the kitchen, It was kind of a crazy week. We had a houseful over the long weekend that included my 1 year great nephew. While my husband and I went to RI for a night for a golf tournament and to spend some time with our Portuguese “family” at La La as we have done over Labor Day weekend for ten+ years now. The town of West Warwick goes all out for the Portuguese festival with a parade, a carnival and back yard parties everywhere. Always a great time and love being included.
This past WWW #WorldWideWednesday meal we “traveled” to Malaysia for dinner. I know you know I take picture and post on Instagram, which I haven’t done yet for this meal so I have no idea what everyone else made so I will share with you what I made. It was super easy and quite fast to make but was a table hit. I made Kuih Kodok which is a Malaysian Banana Fritter aka Toad Cake. If you have ripe bananas sitting on your counter you can make these. There is only 5 ingredients plus a little water needed and if you bake at all you have everything on hand.
Banana Fritters - Kuih Kodok
- 1 heavy bottom saute pan
- 1 wired cooling rack
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 large egg
- 3 ripe bananas mashed
- ¼ cup water
- vegetable oil for deep frying
- Combine the flour, baking powder, egg and water in a large bowl. Combine till smooth, until a batter forms. Stir in the mashed bananas cover and set aside for 15 minutes.
- In a heavy bottom sauce pan, heat about an inch or so of the oil.
- Using a small ladle or tablespoon. Gently add a scoopful of the fritter to the oil. Fry until golden brown, turning once. Should only take 2-3 minutes. Do not over crowd the pan.
- One browned, remove and place over a small sheet pan with a wired cooling rack to drain. Serve immediately but be careful they have a very hot interior.