Author Archives for Geraldine's Kitchen Journey

About Geraldine's Kitchen Journey

A simple woman who has a strong passion for cooking and baking. Amidst all setbacks, she is determined to keep going.

Extra moist buttermilk banana chocolate chips muffins

Muffins are one of our favourite snacks. They are easy to make which doesn’t even require any mixer. So this is my go-to bake when I have to prepare something for my kids quickly. This is especially so since I had overripe bananas lying in my fruit basket, I might as well made some for their tea break and breakfast tomorrow.


  • 200g all purpose flour
  • 380g mashed bananas + another one extra for topping
  • 6g baking soda
  • 4g baking powder
  • 4g cinnamon powder
  • 64g beaten egg
  • 57g melted butter
  • 50g caster white sugar
  • 50g brown sugar
  • 50g chocolate chips
  • 60g buttermilk (room temp)


Method (muffins)

  • Preheat the oven at 220 degree celsius 
  • Sift all the dry ingredients except the chocolate chips together and whisk the mixture.
  • Add all the wet ingredients together and whisk till well combined 
  • Add the wet ingredients into the dry ingredients . Mix until combined . Do not overmix. Fold in the chocolate chips.
  • Scoop some batter into your muffin liners, about 75-80 percent full. Add in 2-3 slices of bananas on top , then gently push it down a little bit.
  • Do the same for the rest of the muffins 
  • Bake for 5 minutes
  • Reduce the heat to 190 degree celsius, bake for 17-18 minutes or until the inserted skewer comes out clean.

if you don’t have buttermilk, you may use sour cream instead. Otherwise you may want to try my other moist banana recipe. Here’s also the blueberry crumble muffins.

Chinese Style Fried Meatball

When I was a kid, I would often go to my mother while she was frying meatballs to sneak in a few bites of that savoury meat packed full of flavour from the marinate and vegetables. It brought me a sense of comfort, a sense of home. Even to this day, this dish holds a certain nostalgic appeal to me and for a moment whenever I would take a bite of this, it would feel as though I were a kid again; in that kitchen picking off my mother’s freshly cooked food by her side.


  • 725g minced pork
  • 230g minced prawn
  • 1 minced red onion
  • 30g chopped spring onion
  • 100g grated carrots
  • 2 tbs oyster sauce
  • 1 tbs light soy sauce
  • 1 tbs mushroom powder
  • 2 tsp sesame oil
  • 1 tsp five spice powder
  • 2.5 tsp sugar
  • white pepper to taste
  • 65g beaten egg
  • 3 tbs potato starch


  • Mix everything together until it become pasty. Chill for an hour or two.
  • Shape the mixture into round balls. Then set aside.
  • In a heated wok at medium high heat. Add enough oil for deep frying. Ensure that oil is hot enough before slowly adding in the balls. Use a wooden chopstick to test if the water is hot enough, bubbles surrounding the chopsticks signifies that the oil is ready to be used. Add in the meatballs gently, avoid overcrowding the wok. fry 5-6 balls at a time. Fry until golden brown. Dish it out using a strainer, set aside on a kitchen towel or drip pan. Do the same for the rest of the meatball. Turn down the heat a little if the meatballs are turning brown too fast. Serve hot.