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Soul Recipe - Banana Ice Cream


375ml cream or milk

100g sugar (i put 90g instead and it turned out quite sweet though)

3 mashed large bananas

To prepare the mixture:

Mash the bananas well and put into a mixing bowl. Take the cream or milk and pour into the bowl. Mix in well with the bananas.

Step 1
Pour your freshly prepared mixture into a fairly wide bowl and put in your refrigerator to chill for between 1 and 2 hours. How long will depend upon whether you've actually heated up or cooked any of the ingredients when making the mixture.

Step 2
Remove from the refrigerator and put into your freezer for 30-40 minutes.

Step 3
Take the bowl out and check the state of the mixture - it should have started freezing from the outside edges in but not be fully frozen in the centre of the bowl.

Step 4
Place the bowl onto a work surface and beat the mixture ell, breaking up any ice crystals and making it smooth again.

Step 5
Put the bowl back into your freezer and wait another 30-40 minutes.

Step 6
Repeat steps 3 through to 5 for another 2 more times.

Step 7
Put the bowl back into the freezer for the final time and check every 30 minutes or so until your ice cream is frozen and ready to eat.

Once your mixture is prepared you can blend/freeze as you prefer.

* Note: If you have ice cream maker you can do without step 1 to 7.

This is how it looks like when it is ready


Soulful Char Siew / Barbeque Pork


500g pork - cut into 2 inches strips and score the strips(belly pork or marbled)


2½ tbsp Hoisin sauce
1 tsp garlic powder
2 tsp soy sauce
1/4 -1/2 cup sugar (depending on your preference of sweetness)
1 tbsp wine - Mui Kai Lo or rice wine
1/2 tsp 5 spice powder
1/4 tsp salt
1 tsp of pepper


1 tbsp dark soya sauce
1 tbsp honey or maltose
1 tbsp oil


Marinade pork with seasonings for at least 2 hours. I made it overnight.

Preheat the Oven.

Line a baking tray or stainless steel dish with aluminium foil. Transfer marinated pork on to it and cover with foil.

Bake the char siew at 220 C/425 F for about 10 mins.

Remove from oven. Open the top foil and bake again until gravy thickens and coat the pork.

OR, you can cook the pork together with the marinade in a saucepan or wok until the gravy thickens. Stir occasionally to prevent burning.

Preheat grill and grill the pork until it is charred(not burnt), turning all the time for even grilling.

Dip into glaze and return pork to grill just for a short while, enough to give pork a shine.


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This blog is about my food creations.
Please feel free to share your thoughts about food.
I love everything to do with food :)

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