Best Ever Banana Bread

For an intense banana flavor, use bananas that have speckled dark peels. For a milder flavor, use ripe bananas whose peels are still yellow.

1-3/4 cups all-purpose flour

1-1/2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup mashed ripe bananas (2 to 3 medium)

1/2 cup vegetable oil

1/4 cup plus 1 tablespoon buttermilk

1 teaspoon vanilla extract

1 cup chopped walnuts

In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine eggs, bananas, oil, buttermilk and vanilla. Add to flour mixture, stirring just until moistened. Fold in nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325* for 1 hour and 20 minutes or until bread tests done. Cool for 10 minutes before removing from the pan to a wire rack.

Yield: 1 loaf

-Gert Kaiser, Kenosha, Wisconsin

Note: Sister Tobi also sprinkles chocolate chips on the top.

Chicken Curry Recipe by Sister Tina Lee

Sister Tina's "mean" chicken curry was the talk of the branch after the service project at the Yayasan Sunbeam Home on 19 December. So, by popular request, she has generously agreed to share her curry secret! Thanks Sister Tina! You are wonderful!

Ingredients:

5 tbsp oil

1 cinnamon stick

1 inch ginger and 4 cloves garlic, pounded

1 tsp aniseed (jintan manis), 1 tbsp poppy seed (kas-kas), and 1 tsp cumin (jintan putih), sauteed in dry pan and milled till fine (make sure not burnt)

4 large onions, shredded

4 to 5 tbsp Baba's chicken curry powder

4 twigs curry leaf

1 whole chicken, cut into pieces

4 medium potatoes, quartered

4 medium tomatoes, quartered

salt and chicken stock to taste

water

juice of half a lime

Method:

1. Heat oil.

2. Add in cinnamon stick, pounded ginger and garlic, and milled aniseed, poppy seed and cumin.

3. Fry until fragrant.

4. Add in onions.

5. Fry till onions are medium soft.

6. Add in curry powder and curry leaves.

7. Fry on low heat till oil floats to the top.

8. Add in chicken, quartered potatoes and tomatoes, salt, chicken stock and water to cover.

9. Cover with a lid and let boil.

10. When boiling, stir to prevent burning.

11. Taste and adjust seasoning.

12. Add in lime juice (make sure not too much or curry becomes sour).

13. Simmer till potatoes and chicken are cooked.

14. Turn off heat.

15. Serve.

Enrichment Activity - Food Storage Recipes

We had such a great time cooking and discussing the things we could do for our families. And here are the recipes! Enjoy!


Sister Nuek-Chin Ee's special rice recipe:

3 cups brown rice (washed)
1 packet mixed beans (soaked for at least a few hours)
1 can tuna (in olive oil)
water
dried seaweed (cut up for garnishing)
salt to taste


1. Mix together the rice, the beans, oil from the tuna, and salt.
2. Add enough water to the mixture and cook (in a rice cooker).
3. When the rice is cooked, mix in the tuna.
4. Serve with shredded dried seaweed.


Sister Lillian Lim's special beehoon recipe:


1 packet brown rice beehoon (soaked until soft)
1 large can sardine (mashed to bite size)
1 small tub kimchi (cut to bite size)
tomato sauce to taste
water


1. Pour sardine into wok to heat up.
2. Add kimchi and tomato sauce.
3. Add beehoon and mix everything up.
4. Add water as required and fry until cooked.