Monday, March 15, 2010

Experiment Number ONE, fried bananas and Horchata

Dear readers,
Welcome to my Fooooood blog!
I have decided that in order to advance to the stage of womanhood I need become more of a Renaissance woman, which is to say, well rounded. I have a serious case of hobby-jumping. Which I'm sure you can tell if you've ever read my other blog. Over the past few months I have put in many hours hovering over the stove top or oven. I really been advancing in my cooking skills, and now its time to write about it!

If you have any favorite recipes, PLEASE submit them! That is what I'm really looking for. :)

Happy ides of March

The two recipes I used today both used my newly acquired Rice flour. Boyfriend picked me up a bag while at the Super China store. (substitutes can be found)


In one of my tourism classes this guy, Bobby, from Indonesia brought in some of these bananas. I was reminded how delicious fried Bananas are. I'm a little confused about the origin of this food, because it is popular in both central and South America, and South-East Asia. a brief attempt in googling offered no answer. But the truth is, it doesn't matter because I like them!

8 Bananas-Peeled
1/2 cup self-rising flour
1/2 cup rice flour
1 T. cornstarch
1 cup water
1/2 t. salt
4 T. Fine brown sugar
Oil for deep frying

Slice each banana lengthwise. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and, when smoking, dip each piece of banana in batter;shake off excess and carefully lower into hot oil. Fry until golden brown. Carefully remove and roll in brown sugar. Nice served with ice cream.
Serves 4

Here we have.... bananas, hot smokey oil, and the batter.

Cooking these was not as simple as I expected. I smoked up the entire front room of my apartment, and well anyway, I'm never very good at frying stuff.

But they did turn out delicious!
I would reccomend this, if you are a little more careful and obersvent with your hot Oil than I am!


  • 1 quart non-fat milk
  • 2 quarts water
  • 4 cinnamon sticks
  • 3/4 cup sugar
  • 1/4 cup rice flour or 1/3 cup raw white rice crushed to a powder in the blender
  • 1 tablespoon vanilla extract

In a wide skillet pour milk. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduce by half, 20 - 30 minutes. Strain into a large saucepan and add the water and cinnamon sticks. Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve. Combine the sugar, rice flour, and vanilla extract in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the mixture into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice, with cinnamon sticks as stirrers.

This was way more hard core than I expected. It took many large pots and a ton of time. I am really hoping that this turns out good. But, the drinkIt has to chill for four hours and is in the refrigerator as I write. (and perhaps as you read- but maybe not.)

One huge pot of bubbling Horchata can lead to a burning mess like this.......

The tinfoil ended up compleately burning. Good going Steph. Oh well, it's better than burnt horchata.
Final verdict to come in about four hours.... But like I said, this stuff better be good.

Lesson learned today.... Recipes are pretty much always harder than they seem. So if something starts out looking tough- it'll be even tougher.

Coming soon.... curry!

xox Stephanie


  1. Stephanie, I like this! I'm a terrible cook. I should follow your example and learn how to make something other than couscous- the only thing I eat.

  2. Stephanie! I love that you made Bobby's fried bananas! Where is the China store where you got the rice flour?

  3. Well Ali! couscous is the bomb! You can't really get anything better than that. i would loooove some of that "ben Gurion rice" though! :)

    Jenny, it was in sandy, but there are some asian markets down here... somewhere