Stir Fried Lean Pork with Rosemary

My neighbour had given me a small plate of petai ( bitter bean or stink bean ) with minced pork with belacan. I added aubergine as to make it a bigger portion of vegetables in order to have a balance diet.

Ingredient to be added to enhance the taste for petai :
chopped onion ( half )
belacan
a spoonful of chilli paste
1/2 tbsp fish sauce
1/4 tsp sugar

The real cooking was the "Stir Fried Lean Pork with Rosemary".
Ingredients:
150 g lean pork

A.
1 tbsp dried rosemary
1/2 tsp garlic peper ( salt free)
1/2 tsp salt
1/4 tsp sugar
1 tsp dark sauce

B. Some chopped garlic, ginger and shallot.

Method:
1. Marinate lean pork with (A) for 15 mins ( or 30 mins).
2. Fry chopped garlic, ginger and shallot until golden in colour.
3. + marinated lean pork . Stir fry for 2 mins with high heat,  + 1/4 cup of water.
4. Fry ( * without covering the wok or frying pan) until the pork become quite dry before serving.

Apricot Banana Bread

The inspiration of making this bread was adapted from Taste of Home. I substitute bran cereal with wheat germ  since I didn't have bran cereal.

Some changes were made from the original recipe.

Also , this is my first time using this savarin cake tin so I couldn't figure out how long does it take to get the cake "burn". 

Apricot Banana Bread:
Ingredient :
100 g butter
80 g castor sugar

2 eggs ( about 70 g each)

100 g mashed banana (suggested using pisang emas (wiki )

50 ml buttermilk ( I substituted it with milk + few drops of lemon)

1/8 salt 

120 g flour  +  1 tsp baking powder + 1/8 tsp bicarbonate of soda

30 g wheat germ

100 g chopped dry apricot (soak in hot water if it is too hard to cut)
50 chopped walnuts ( baked for 10 minutes before chopping)

Method:
1. Cream butter and castor sugar until light and fluffy.
2. + egg +  mashed banana + buttermilk + salt.  Stir the mixture with spoon.
3. + flour + wheat germ + apricot and walnuts.
4. Pour into a greased 9" savarin cake tin.
5. Temperature : 180 C
6. Baking time : 45 mins. ( I baked 30 mins over lower heat and 15 mins upper heat）
（* But the bread seemed not "burnt"enough after baking for half an hour's time over lower heat. )

Verdict : The banana bread was moist enough with a mild flavor of apricot and yet you still could feel the crunchiness of walnuts.