HOLA. Things have been pretty boring, sigh and my #100happydays challenge is such an epic fail lol. I don’t know if I should stop posting just because I haven’t been keeping to it (100 consecutive days …), I really want to keep going though. Having little lapses is better than giving up completely right??? Or am I missing the point by not sticking to it. Hmm. I think I’ll try to keep to it–at least some days, days I’m not overwhelmed by /life/ (in a negative sense…ohnoes what am I doing) it’ll remind me to be appreciative and see the ~*beauuuty*~ in things.
Anyway, I’m here because I had a paper today, and the evening after a paper is always LEPAK time. So so glad the Law paper is over and done with, I don’t think I did too good cuz I couldn’t remember a few of the cases but there’s nothing I can do so forget it. Gosh I hate that it’s 2248 already, my day is ending. Tomorrow’s gonna be a day of hardcore studying for Accounting–another one I’m not looking forward to oh goodness me. But at least I will be going home the day after! SO EXCITED ^_^
As you can see from my title, imma be sharing the recipe for something I had for breakfast last week.
^ TADAH. About the corners, I took the picture with Instagram in mind so I didn’t really bother making sure the edges were clean…whoopsie
Made this for breakfast/brunch before one of Xr’s papers. I’ve been wanting to make this for a long time, and I finally had the chance to because I had bread but not ham, which meant that I couldn’t make cheesy ham brioche rolls. Also, the bananas I got the week before were ripening up real nice! P.s. Bananas are one of my favourite fruits (someone plz help me w grammar …). I remember having had 5 for breakfast at some adventure camp when I was in Primary school. The end. Just kidding. More about this darling of a breakfast I had, including a soliloquy about the sugar I used, under the cut!
^ Clockwise starting from top-left: cane sugar, Ron Aguere Caramelo Rum, Brioche rolls, egg carton lol and eggs with milk mixture. Milxture? There’s also a jar of kaya hiding at the back hahaha
I was inspired by Department of Caffeine‘s Butter Rum Banana Waffles, which is INSANELY GOOD omg I miss it. DOC’s one of my favourite cafés in Singapore. Hope I’ll get a chance to visit it this time. Or hmm maybe I’ll check out Stranger’s Reunion or Creamier instead… Anyway, so I googled for a recipe for rum caramelised bananas. Turns out to be so so simple, I don’t even… I have been looking forward to making this because I have AMAZING ingredients at hand–caramel rum (how perfect?!) (which I got from the airport at Canary Islands. It’s their specialty product!) and cane sugar from Monmouth. Yeah yeah I know, so what if it’s from Monmouth right. Feel kinda pretentious name-dropping the h1pst3r Monmouth all but well…the sugar is really fragrant. Like Gula Melaka?? No it doesn’t taste like Gula Melaka but it’s fragrant and special in that way, yknow? I know sugar’s just sugar like how good can it be right but there’s a special taste that I really like. Maybe it’s just brown sugar…I actually have not had brown sugar on its own. So maybe it’s just plain brown sugar. But I doubt so it kinda has a complexity to it! I PROMISE. You won’t regret buying it. Wah I feel like doing a sugar taste test some time soon HAHA. Demerara vs. Light Brown sugar vs. Dark Brown sugar vs. Muscovado sugar etc. IDEA!
So apparently Monmouth is (apart from their coffee) very known for the sugar they stock. I found out about it when I was in London with Xr’s family, before we went to Canary Islands. His cousin got like, 10 packets??? for his barista friends. I really liked it too it tastes amazing but I didn’t want to get it at first cuz we still had a trip ahead. My aunty self was thinking, luggage no space, troublesome, melt how, etc. But Xr insisted that we got it since we were in London. AND this is one of the rare times I won’t hesitate to admit my error in judgement. I’ve been using it for my chrysanthemum tea and my chrysanthemum tea doesn’t taste like chrysanthemum tea anymore and it’s neither good nor bad, it’s refreshing. The sugar is not cloying, and I’d love to eat it on its own. Bad news for my health, but great news for my tastebuds hehe. K so you’ve heard of wine snobs, coffee snobs, now you’ve seen a sugar snob. Yup, you’ve seen it all.
Tbh I don’t think my french toast was that great, it’s the caramelised rum bananas that sealed the deal…omg I want it now. Think I’ll have it for brekkie tomorrow. Yuuup I shall! And you can too! Recipe under the cut!
2 large/extra large eggs, OR 3 small/medium sized eggs
a splash of milk
1 tsp vanilla extract (which I didn’t have)
1 tbsp sugar
a pinch of salt
2 tbsp good butter
3-4 brioche rolls, sliced in half OR 4 slices of brioche loaf (the older the better–it holds better)
1. Crack eggs into a pasta dish, or any dish wide and deep enough for you to dip the bread in, and whisk
2. Add the ~splash~ of milk–2 tbsp I think–and vanilla extract. Now you get an egg-milxture hehehe
3. Add sugar and salt, stir and mix thoroughly. Dip the bread in the milxture for ~10s and let it absorb all the eggy milky goodness
4. On medium-high heat, add butter to pan. When it starts to sizzle, place milxture-soaked bread onto pan and fry til golden brown
5. Flip it every 30s or so, til both sides are golden brown.
Rum Caramelized Bananas
Adapted from Epicurious
2 well-ripened bananas
2 tbsp sugar (cuz I like it super sweet, use 1 tbsp if you don’t want it too sweet)
2 tbsp good butter
2 tbsp rum
sprinkle of cinnamon powder if you like
1. Slice bananas however you like
2. On medium heat, put butter in pan
3. Add sliced bananas and sauté for about a minute
3. Remove from heat, sprinkle sugar on bananas
4. Add rum and return to heat, sautéing by shaking the pan. You can use a wooden spoon to stir the mixture and make sure the banana slices are coated properly
5. Reduce the mixture til it looks about right and smells heavenly, 1-2 minutes
6. Sprinkle cinnamon if you want, if not, pour onto french toast or pancakes or use it as a spread on normal toast. Hallelujah.