Spongy Honey Banana Cake – Delishar

 This is THE recipe you NEED to try out at least once in your lifetime! The best banana cake I’ve every made! So soft, spongy, and absolutely delish! Oh, and it’s so darn easy to make it too. I told the husband that I’m going to bake a banana cake, walked to the kitchen, prep and sent it to the oven. Cleaned up the kitchen and was back in the room about 15 minutes later. My husband was so surprised, he said, “You are done baking already?!”, maybe he just wanted me out of his hair for a little while longer. 😛

I couldn’t even be bothered with lining my tin as you can see. I used a non-stick, sprayed it with baking spray, pour the batter in, and baked it. Nothing stuck to my tin when I flipped the cake out.

The recipe called for cooling the cake upside down immediately after it is out of the oven but I shock my cake instead. When you shock your cake, meaning drop your pan (with your cake in it of course) on the kitchen counter at least from a 20-30cm height, right after it is out of the oven, it prevents the cake from shrinking. This process breaks the wall within the air molecules that expanded during the baking process, and allowing air to enter the cake and retain it’s shape. If not, the air molecules will contract as it cools, which will result in shrinkage of the cake.

Honey Banana Cake

I did not cool my cake upside down, and it has very little shrinkage as you can see. I left the cake to cool in the tin for 10 minutes, until it is cool to touch then flipped it out on the wire rack, and finally flip it back top side up to cool completely. Did the extra step just to test that there is little shrinkage with the shocking method. However, you can simply flip it out on the wire rack and allow to cool completely top side down too.

I used honey instead of sugar to keep the recipe sugar-free for the kids. Gave 1/2 of the cake to a co-worker who has a sweet tooth but is very careful about her refined sugar intake, and she loved it! She probably thanked me more than a dozen time. The husband had 2 in a row just before climbing into bed, and ordered me to save a few pieces for him. This is definitely going to be a staple in our family from now on. 🙂

Spongy Banana Cake


Makes an 8×8 square pan

  • 3 eggs 60g each, use fresh ones
  • 1/4 cup honey 85g
  • 200 g banana approx 2 large, cut into small pieces
  • 100 g corn oil any neutral veg oil and melted butter works too
  • 75 g fine wholemeal flour*
  • 75 g cake flour*
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla bean paste / vanilla extract
  • pinch of salt
  • Preheat oven to 160C.

  • Spray pan with baking spray or line pan with baking paper.

  • In your stand mixer bowl, whisk together eggs, bananas, honey, and salt on med-high until ribbon stage.

  • Meanwhile, sift together wholemeal flour, cake flour, baking powder, and baking soda.

  • Sift twice.

  • Fold in sifted flour mixture to eggs, until just combined.

  • Add oil, vanilla, and mix until batter is shiny.

  • Make sure not to overmix the batter and deflate it!

  • Bang cake tin on counter top a few times to remove large air bubbles.

  • Bake for 30-40 minutes, or until skewer inserted comes out clean.

  • Shock the cake.

  • Drop cake on kitchen counter at 20cm height immediately after removing from oven to shock cake and prevent shrinking. (Read post to find out more about shocking)

  • Leave to cool in pan for 10 minutes then remove cake from pan and cool on wire rack completely before cutting.

*you can use 150g cake flour or top flour as well as all purpose flour in place of the 75g wholemeal + 75g cake flour.
Adapted from wensdelight

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Honey and Sriracha Glazed Chicken – Delishar

Another speedy chicken dish? Oh yes, please! Yup, this dish requires basic ingredients, and 15 minutes of your time. Yes, it’s that simple. ANYBODY can make this, trust me.

Some of you may have knowledge that I just went for a sinus surgery. Part of the recovery is that I will lose my sense of taste and smell. I know, it’s terrible to not be able to taste or smell glorious food!! So cooking this super easy dish came as a tough challenge to me! I has to use my other senses to ‘feel’ this dish. Cooking without taste and smell is like finding your way out around the house in complete darkness.

I asked my helper to do a taste test, and it was a relieve to say I still got it! The husband said I did an awesome job with the chicken, he gave 2 thumbs up! I used 1 tbsp of Sriracha for this recipe, and the husband rated the spice level to be a 5 out of 10. Considering he has pretty good threshold for spicy food for a white guy. Although he did say that he will be able to handle it if I make it spicier.

Here is a little story about how I bought my first Sriracha Sauce. I went to the supermarket to pick up my usual milk and bread, and was browsing the aisle beside the chiller. Then I saw this bottle of Sriracha sauce staring at me, begging me to take it off the shelf, and into my basket. Having no self-control, and really empathising that little fellow, I did just that. I adopted it (went through all the paperwork of signing on the dotted line), walked it home, and housed it comfortably in my spice and condiment cabinet. So now it’s happily hanging out with all it’s other spice brothers and sisters. With it residing in my spice cabinet, I have to think it can contribute to the household.

I’ve never cooked with Sriracha sauce before, but I’ve always like the idea and visual appeal of a sweet and spicy glaze. In this case, the sweet comes from honey, which always gives a nice sticky glaze, and the spicy from the Sriracha sauce. It makes a good snack on its own or serve it as part of a meal. Here’s how I made it.

First marinate the chicken cubes in salt, pepper, and corn flour.
Then heat up pan and add some oil.
When oil is hot, add chicken and cook until almost cooked through.
Add garlic and ginger, then stir fry for a minute.

Pour in sriracha, honey, and water mix.
And toss to combine, then let it reduce to a glaze.
Tossing to make sure the glaze coats the chicken.
Allow the chicken to brown a little.
Remove from heat, garnish, and serve.

Ingredients (Serves 2)

  • 2 chicken breast / or thigh (about 300g), cut into 1 inch cubes
  • 1 heaping tbsp of corn flour
  • 2 tbsp honey
  • 1 tbsp Sriracha sauce or to taste
  • 1 tbsp hot water
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1-2 tbsp cooking oil
  • Wedge of lime
  • Chopped spring onions to garnish
  • Toasted sesame seeds to garnish (optional)

First marinate the chicken in salt, pepper, and corn flour.

Mix Sriracha, honey, and hot water together.

Heat up pan on med high, and add some oil.
When oil is hot, add chicken, searing both sides, and cook until almost cooked through.
Add garlic and ginger, then stir fry for a minute.
Pour in sriracha, honey, and water mix.
And toss to combine, then let it reduce to a glaze.
Adjust your heat if needed.
Tossing to make sure the glaze coats the chicken.
Allow the chicken to brown a little for that added depth and caramelised flavour.
Remove from heat, give it a spritz of lime juice.
Toss, garnish, and serve.

Don’t forget to take part in the current GIVEAWAY! This time Delishar is giving away a Wilton 12 Piece Cupcake Decorating Set! Go to this page for details.

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Honey Lime Sriracha Chicken – Delishar

A week ago I shared my story on how I adopted my first bottle of Sriracha Hot Sauce. It has been living happily among all it’s other brother and sister sauces/condiments. When I shared my recipe of Sriracha Honey Chicken Cube, I got a couple of readers asking me what is Sriracha and where can they purchase it.

srirachaSriracha is a hot sauce or chilli sauce. Can you substitute with other commonly found chilli sauce? I’d say yes, and no. Yes, because you there is no right and wrong. You can use any chilli sauce you like. No, because the flavours of the dish will be different.

You see, Sriracha is a hot sauce made with chilli peppers (duh!), vinegar, garlic, sugar, and salt. It is a sauce commonly served in Thai and Vietnamese cuisine as a dipping sauce or condiment. My first encounter with Sriracha was ironically in the USA, more than a decade back. The most iconic brand is the one with a rooster or cock. It’s also known as the ‘rooster sauce’ or ‘cock sauce’, I know it sounds a little explicit. However, the only brand of Sriracha that I’ve seen in Singapore is Lingham. You can get it from major supermarkets. I got mine from fairprice and I’ve seen it in cold storage. It’s about $4 a 280ml bottle.

And since my last recipe blog post on Sriracha Honey Chicken Cube, I wanted to use more of this delicious hot sauce to cook up something for another recipe post. I was craving something crispy, but since I do not deep dry my food, I seared the chicken to a nice golden brown, and leave it to the oven to do the rest of the work for me. The glaze was extremely easy to put together, and requires very basic ingredients. The result was a crispy chicken coating in this lovely 4 flavours sticky glaze. So good I tell you, and so easy too!


Honey Lime Sriracha Chicken

  • 4 bone in skin on chicken thighs
  • Salt and pepper to taste
  • 2 tbsp oil
  • 2 tbsp honey
  • 2 tbsp sriracha hot sauce
  • Juice of 1 lime
  • 1 tsp fish sauce
  • Chopped spring onions to garnish
  • Preheat oven to 200C.

  • Pat dry chicken and season with salt and pepper.

  • Heat frying pan on medium-high.

  • Add oil and allow to heat until shimmering, not smoking.

  • Place chicken in, skin side down.

  • Let it cook for until skin is seared and golden, about 10 minutes.

  • Transfer chicken to a lightly greased baking tray, skin side up.

  • Bake for 15-20 minutes or until chicken is cooked through and skin crispy.

  • Meanwhile, mix honey, lime juice, fish sauce, and sriracha sauce in a bowl.

  • Using the same frying pan, drain off excess oil, but do not clean/wash.

  • Over medium heat, add sauce mixture into pan and reduce until glaze consistency, stirring often. Be careful not to burn it.

  • When chicken is done, coat chicken in prepared glaze, spooning it over the crispy chicken.

  • Garnish with spring onions and serve.


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Crispy Honey Soy Tofu – Delishar

Made this one afternoon for the helper and myself because she bought 3 pieces of firm tofu what was on offer. Nobody else at home consumes soy beancurd except for myself and the helper, so I felt sorry to see it sit sadly in the fridge without a purpose. Don’t get me wrong, I love my tofu and will eat tofu everyday if I can. But unfortunately too much soy is not good for my thyroid condition. Plus, it’s a little lonely eating tofu alone while the whole family neglects it. 

Since I don’t get to make much tofu at home, I took the opportunity to whip up something that I know we’ll truly enjoy, and I don’t have to feel guilty or lonely about eating it. I love how the tofu transform from a white block of nothing (that’s what the husband calls it) into this gorgeous golden pillow with soft fluffy interior. What a play of texture! 

black sweet tofu 5

And the sauce… omg don’t even get me started… that delicious sticky glaze was THE sauce for the pan-fried golden puffs! It was the perfect balance between sweet, salty, tang, and spice! I served it with plain steamed white rice, and may I say that it was one of my most satisfying meals. So simple, but so good. If you are a tofu lover, you are going to love this one. I promise.

black sweet tofu process

Crispy Honey Soy Tofu


(Serves 4 in a multi-dish meal)

  • 2 firm / extra firm tofu sliced to 1/4 inch thickness (about 350g)
  • 2 tbsp dark soy sauce
  • 2 tbsp honey
  • 1 tsp white/rice vinegar
  • 1 tsp sambal chilli optional or to taste
  • 2 cloves garlic minced
  • 1 lemongrass ends only and sliced
  • 1 to 2 tbsp oil
  • Another 1 tsp oil
  • Chopped cilantro and fried shallot to garnish
  • Dry tofu with kitchen towel.

  • Pan fry over medium high heat until golden brown on both sides.

  • Set aside.

  • In a saucepan, add 1 tsp oil and saute lemongrass and garlic until it starts to turn golden.

  • Pour in dark soy, honey, vinegar, and chilli.

  • Give it a stir, and lower heat to simmer.

  • Allow sauce to thicken. (sauce will thicken further when cooled)

  • Drizzle sauce over golden tofu just before serving.

  • Garnish with cilantro and fried shallot.

black sweet tofu

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Hoisin Honey Sticky Ribs – Delishar

Okay, I’ll come clean. Besides Milo, I have a weakness for ribs too. Give this girl some ribs, a glass of hot or iced Milo, and I’ll be the happiest foodie in the whole entire world (as my eldest, Melody likes to put it)! The same goes for the husband. He walked into the kitchen, saw me cutting up the ribs, and said, “Wait, what kind of sorcery did you do there?! Have you taken your pictures yet?” and a huge smile was plastered across his face. I brushed on some honey on the savoury baby back ribs, and it totally transforms the product to a whole new dimension. A darn good one!

Although, this recipe is not as tender as my fall-off-the-bone and melt-in-the-mouth BBQ Slow Roasted Ribs, it sure makes up for in stronger flavours, and a much MUCH shorter cooking time. The preparation for this dish is extremely simple. Just marinate, then bake, basting it 2-3 times along the way. Quite effort free if you ask me. 

hoisin honey ribs

While the oven does the cooking for me, I kept myself busy with my Caixin with Fishcake, and Watercress Chicken Soup.  That’s what I love about oven cooking. I get to multi-task without having to worry much.  By the time the ribs are done, I was done with all the other dishes too, including most of the washing up. I like to wash up while I cook, and try my best to keep the kitchen clutter free. Well, maybe because my kitchen is super small. I know friends who only wash up after dinner is completed. Pots, pans, plates… etc. What about you? Do you clean up while you cook or do you wait till dinner has concluded? 

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.


Hoisin Honey Sticky Ribs


  • 1 kg baby back ribs
  • 1/2 tsp 5 spice powder
  • 2 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp rice wine
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • White pepper to taste
  • 1 tbsp honey to glaze
  • Clean ribs by removing tough membrane at the bone side of ribs.

  • Add all the ingredients except ribs and 1 tbsp honey into large zip lock bag.

  • Mix to combine, then add ribs, cut if needed to fit into ziplock bag.

  • Marinate for 1 hour to 24 hours.

  • Preheat oven to 180C.

  • Remove ribs from bag, and bake on greased baking tray for 40-60 minutes.

  • Reserve marinade, and baste every 20 minutes.

  • When done, brush on the remaining 1 tbsp honey, and serve immediately.

Adapted from The Steamy Kitchen Cookbook

hoisin honey ribs 3

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Honey Sriracha Salmon with Baby Beans – Delishar

When we were in Wisconsin last month, we met up with a wonderful family at this rain-forest themed restaurant. It’s a pretty cool place with moving ‘animals’, the sounds they make, and thunderstorms too. It does feel like we were dining in the rain-forest. Because there were so many things going on in the restaurant, it pretty much kept the kids occupied while the adults visited. 

It wasn’t our first visit to the restaurant. I usually order myself the spiciest entree I can find on the menu, which is a jambalaya pasta. But maybe because it was the festive season, the restaurant had a special menu. So when I saw Honey Sriracha Salmon on Rice, I had to restrain myself from jumping for joy. I mean, that combination can never go wrong! And I wonder why I’ve never though of making it for the blog before! 

Better late than never right? So here is my version of Honey Sriracha Salmon, inspired by what I had at the Rainforest Cafe. I made the girls’ portion separately without the Sriracha. All of us at home could not get enough of that delicious piece of fish! The whole dish took me about 10 minutes to prep, and another 10 minutes to cook. Super quick and delicious weeknight meal that you will want to put on your rotation list. 

Honey Sriracha Salmon with Baby Beans


Salmon marinade

  • 600 g salmon cut into 4 pieces (I used Wild salmon from The Alaska Guys)
  • 3 tbsp honey
  • 1/3 cup soy sauce
  • 1 tbsp sriracha sauce or to taste
  • 1 tbsp grated ginger
  • 1 tbsp minced garlic
  • Black pepper to taste

Baby beans

  • 200 g baby beans ends removed
  • 1/2 red pepper sliced
  • 3 fresh shiitake mushrooms sliced
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • 1 tbsp olive oil


  • Chopped spring onions
  • Toasted sesame seeds


  • In a large ziplock bag, place all the ingredients listed under salmon marinade. Toss to coat evenly, and chill for an hour or overnight.

  • Heat pan on medium-high heat with olive oil.

  • Remove fish from bag, and allow all the excess marinade to drip off. Reserve marinade.

  • Pan fry salmon flesh side down for 2 minutes, flip and cook for another 2 minutes.

  • Then pour reserved marinate into pan, cover, reduce heat to low, and cook for another 4 minutes.

  • Transfer salmon to serving plates over steamed white rice. Spoon sauce over salmon.

Baby beans

  • In a clean pan, heat oil over medium high heat.

  • Stir-fry garlic until fragrant.

  • Add all the other ingredients, and season with salt and pepper.

  • Stir-fry until desired done-ness of vegetables.

  • Serve on the sides of Honey sriracha salmon.

  • Garnish dish with chopped spring onions and toasted sesame seeds.

Sriracha is a type of Thai/Vietnamese hot sauce / chili sauce made from a chilli, vinegar, garlic, sugar, and salt. If you live in SG, you can find Lingham Sriracha from major supermarket. You can also substitute it with your favourite garlic chilli sauce.

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