One of my favorite foods on the planet is sushi–and not just the pansy kind like California rolls, either. I got introduced to it at a young age because my mother used to work at a Japanese steakhouse. As a result, my love for fresh, happy sashimi sitting on top of a clump of sushi rice is undying. There was actually a time during my childhood when I wanted to grow up to be a sushi chef. It was that bad (or good, depending on how you look at it). Toss in some soy sauce and eye-watering, nasal-sinuses-clearing wasabi and I could just die and go to heaven right there on the spot.
By the way, my regular sushi place is Kabuto Japanese Steakhouse in Pineville, NC. Their sashimi is EXTREMELY fresh and happy.
So now that I’m done gushing about food, please do take a moment to gush about one of your favorite foods in the comments section.
When I was in elementary school, I wondered what white kids ate for dinner. I honestly had no idea. At my house, it was always Vietnamese food. What do most Vietnamese dishes have in common?
Fish sauce.
This, my friends, is what makes me so Vietnamese. Like, I couldn’t possibly imagine my life without it. Not all fish sauces are equal, though–flavors are going to differ based on the country of origin. I learned this when I had to go buy this stuff here in Prince George.
Speaking of which, there’s only one store in all of Prince George that sells oriental goods. You know what its name is? The Chinese Store. That’s right. It’s The Chinese Store. You’d think the guy running it would be a total FOB, too, but he’s not (though it is possible that it’s a family business).
Anyway, when I went to go buy fish sauce here in Prince George, I asked the guy where I could find it. He then proceeded to ask me, “What country of origin?” It had never occurred to me before that very moment that there were different types of fish sauce.
Like, dang.
They didn’t have the usual Vietnamese brands that I’m used to seeing (the two bottles on the right in the picture), so I told the guy what I was making (spaghetti) and he picked one for me. I think the stuff I bought that day was from the Phillipines. Wasn’t the same, but my spaghetti sauce still turned out pretty awesome.
So yeah, fish sauce is awesome. Just sayin’. By the way, I’ll be posing for pictures using the A-OK symbol from now on.
[ image by wanderingchopsticks ]
A recipe shared with me by the same aunt who gave me the banana bread recipe. I’ve eaten it with a cup coffee in the mornings and for dessert as well. It also tastes great with cream cheese frosting.
Ingredients
3 eggs
1 cup olive oil
2 tsp vanilla extract
2 cups sugar
2 cups grated zucchini (approx 1 lb. or 500g)
1/3 cup dried cranberries (optional)
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp baking powder
2 tbsp baking cocoa
Instructions
- Preheat oven to 350 degrees F.
- Combine flour, baking soda, cinnamon, salt, baking powder, and baking cocoa in a bowl. Whisk together.
- In a separate bowl, combine eggs, olive oil, sugar, and vanilla extract. Beat together using an egg beater or whisk.
- Using a spatula or wooden spoon, mix in the grated zucchini and dried cranberries.
- Divide mix into two greased loaf pans filling each one about half way. Do not overfill the pans.
- Bake for 40-50 minutes.
A few notes:
- Putting the zucchini through a food processor might be more convenient for some folks.
- Some extra emphasis on not overfilling the pans: This batter rises A LOT while it’s baking.
- I would advise against putting too many cranberry raisins in this. The excess just kind of ends up sinking to the bottom. Not cool.
If you make this, let me know how it turns out!
This is a recipe my aunt in Maryland shared with me at Christmas a few years ago. My parents and roommates love it, so I thought I’d share.
Ingredients
2 cups flour
1/2 tsp baking soda
1 tsp salt
1 tsp baking powder
1/2 cup (1 stick) unsalted butter (softened)
1 cup sugar
1/4 cup coconut cream/milk
2 eggs
1 tsp coconut extract (optional)
1 tsp vanilla extract
1 cup mashed bananas
1 cup crushed coconut
Equipment (aside from the usual bowls, rubber spatula/wooden spoon, etc.)
Electric egg beater
Instructions
- Combine flour, baking soda, salt, and baking powder in a bowl and set aside.
- In a separate bowl, combine butter, sugar, and coconut cream/milk. Beat together until smooth (it’s okay if it’s still a little grainy, too).
- Beat in eggs and vanilla extract.
- Mix in mashed bananas and crushed pineapple using a wooden spoon or rubber spatula.
- Fold in the dry ingredients you set aside aside in step 1.
- Bake at 350 degrees F in a greased loaf pan for 1 hour (if using a muffin pan, fill baking cups half way and bake for 20 minutes)
Note: Baking times may vary depending on the oven you’re using. If you’re using a muffin pan to bake these and you’re using a convection oven (that is, an oven that has a fan in it), I’d suggest checking on them after 15 minutes.
Also, if you really want that banana aroma in the bread, add a teaspoon or two of artificial banana extract.