Niken's Basic Banana Cake with Honey Lemon Butter

Living in my grandfather turns me into a creative person in processing banana. We harvest banana three times a year, so there were periods when we ate banana every day but still had overstock of them. So to not wasted them, I learned to cook various recipe of banana and now I can proudly say that this recipe is the most successful basic banana cake I ever created after some trial and errors for three years.

Banana Bollen

My friend gave me four fingers of uncommon reddish skinned banana from her homewtown, Ciamis, West Java. We usually called it as pisang Kidang, or Kidang Banana. The flavor is also unique that you can feel the higher content of starch but less sweet than the usual banana. As it is not really tasteful to be eaten just as it is, my friend asked me to process it to another form of food.

Nasi Kebuli Kambing (Goat Kebuli Rice)

What if the cuisine and culture from three regions; Middle East, Indian, and Malay mixed up? Meet this Nasi Kebuli Kambing. Been waiting for the perfect event to cook this, and finally did it for the post Eid Al Adha feast last month as the delicious main course!