tag:blogger.com,1999:blog-17911051.post114799171999625580..comments2023-10-16T03:59:57.942-07:00Comments on Kitchen Unplugged: Caramel deep-fried bananaGattina Cheunghttp://www.blogger.com/profile/17259299908195438080noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-17911051.post-12411197031375310772007-08-15T09:03:00.000-07:002007-08-15T09:03:00.000-07:00zlamushka, thanks for your visit :) The rice flou...zlamushka, thanks for your visit :) The rice flour used here will yield a crunkier crust, hope you'd like it as much as I do. Zla, I see your blog just wonderful, and drool over quite many dishes you made! After I settle down (moving to a new flat now), surely pay you more visit!!Gattina Cheunghttps://www.blogger.com/profile/17259299908195438080noreply@blogger.comtag:blogger.com,1999:blog-17911051.post-23670663228909397942007-08-15T03:48:00.000-07:002007-08-15T03:48:00.000-07:00I came here throgh google and I must say : 'I am g...I came here throgh google and I must say : 'I am glad to have searched a recipe for Chinese deep-fried bananas'. You have a beautiful blog full of stunning pictures. <BR/><BR/>Thankszlamushkahttps://www.blogger.com/profile/12359856305294505035noreply@blogger.comtag:blogger.com,1999:blog-17911051.post-1148127002522495192006-05-20T05:10:00.000-07:002006-05-20T05:10:00.000-07:00archanat,You have a surperb skill in cake decorati...archanat,<BR/>You have a surperb skill in cake decoration, I believe your camarel will look better than mine :D This one I made not by pulling, just drizzled it on parchment paper.Gattina Cheunghttps://www.blogger.com/profile/17259299908195438080noreply@blogger.comtag:blogger.com,1999:blog-17911051.post-1148105885013910382006-05-19T23:18:00.000-07:002006-05-19T23:18:00.000-07:00Gattina,How do u do this ??? Oh my !!!!Caramel cag...Gattina,<BR/>How do u do this ??? Oh my !!!!<BR/>Caramel cage looks fabuluous, i have made this once before, using a fork to pull sugar. Never knew anything about ba-si, thank you for the new info. I visit your blog almost everyday, and you never fails to impress me. You really seem to have every artistic inclinations in just the right proportions. WOW !!!<BR/>Archanaarchanahttps://www.blogger.com/profile/00541475108820867935noreply@blogger.comtag:blogger.com,1999:blog-17911051.post-1148086556434153962006-05-19T17:55:00.000-07:002006-05-19T17:55:00.000-07:00Angie,right "ba-si" (pulled sugar threads). It's ...Angie,<BR/>right "ba-si" (pulled sugar threads). It's always served at Shanghai restaurants in Hk, but camarel on banana is too sweet for me, so I used maltose and nuts instead.<BR/><BR/>surfindaave,<BR/>oh thanks! I found it's so much fun to make the camarel. Next time will "play" with another shape...Gattina Cheunghttps://www.blogger.com/profile/17259299908195438080noreply@blogger.comtag:blogger.com,1999:blog-17911051.post-1148002535331467902006-05-18T18:35:00.000-07:002006-05-18T18:35:00.000-07:00It's me again *what a pain right?* Having a hard t...It's me again *what a pain right?* Having a hard time catching up with your posts these few days ;p. Looks like you've been busy as a bee in your kitchen. <BR/><BR/>Your banana dessert is simply breath-taking. Are you talking about 'Ba-Si', where all the bananas(or apples) are caramelized and you use a pair of chopsticks to pull each piece, resulting in long strands of caramel.Anonymoushttps://www.blogger.com/profile/06207512526381125799noreply@blogger.com