Category Archives: dessert

The King of Fruits – Ze Durians

What’s the king of fruits?
What tropical fruit draws much appeal yet repels just as many as it has appealed to? Did I hear you mention that name? That very name, much feared by other countries, airlines, hotels?

Is it a bird? Is it a plane? It is…the Durian!

Lmao, couldn’t quite come up with a better entry than that but hey, it’s better than saying..”Hi, I’m blogging about the durian, also known as stinkypoo fruit” :p
Just teasin’ ya ūüėČ

It was night market, night for me today. Having left work a tad earlier than usual, I made my way to the market for some goodies. I was passing by this little van that sold, loads of durians. Kinda hesitated a bit as I wouldn’t want to spend any thing on a piece of fruit that gives me loads of bad breath and I mean, really bad breath. But, temptation came, tempted me with its enticing tentacles, I walked closer to the truck and the rest, like they say, is history. Using my mouth to start bargaining for the best possible deal/price/price downhike, I managed to buy get myself a pretty reasonable deal of 5 durians + 3 free durians at a cost of MYR50. Bloody hell :p I could have settled for one but no, they were too tempting.

Anyhow, there are many ways to eat/process your durians. The common ways would be, eating its flesh right when it’s opened or making a durian pulp to be made into

1) fermented durian a.k.a tempoyak (to be used in curries, and this smells BAD!)

2) cake

3) play dough..(Btw, I’m just kidding about this )

4) ice cream

5) dodol (a delicacy in Malaysia, Indonesia and the Philippines)

6) fried into little chips (urgh..not my fave anyway)

This ugly piece of thorned up ball is as versatile as your everyday avocado. Yes, wouldn’t it be nice if grapes or other fruits were as versatile as this? Truth be told, durians aren’t as nasty as myth or urban legends have made it out to be.

It’s a fruit that stinks (thanks in due part to a certain organosulphur compound) only when it’s opened, and when you’re not accustomed to its smell. But upon eating a mouthful of it, you’d be surprised that it’s sweet, creamy and well..yummy! It has a somewhat custard-like texture and it’s not surprising that durians have been consumed since pre-historic times in Asia and was only introduced to other countries some 600 years ago. Time have yet to change mankind’s perception of this stinky beast.

One of those rather traditional Thai/Siamese way of eating durians.

. hot steaming rice

. cold water is poured over hot rice

. a dash/sprinkle of salt

. a couple of durians and you’re good to go (and die that is ūüėČ )

There are the other ways of consuming durians the Thai trad way, most notably durians and coconut milk with vanilla-infused sticky rice. Dear me…that would be, death for me. I hadn’t had that much durians but seeing as I’ve not had durians in years (approx 10 years I think) I puked out after 5 seedlings :p That’s what durians are all about, richness in a rather crude context *burps* Oops, excuse moi ūüôā

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Pancake – The Malaysian Way

Well, it seems true thus far though :p

I was on a eating frenzy a few nights ago, pretty much ravaging whatever I could lay my eyes on.

*or feast my olfactories & tastebuds on, that is*, when I stumbled upon this Malaysian-style

Pancake.¬†I¬†know¬†it’s¬†not¬†like¬†your¬†usual¬†pancake¬†of¬†maple¬†syrup/golden syrup,¬†served¬†hot¬†and¬†down¬†it¬†goes.

This is, still served hot but it comes with more goodies than your usual maple syrup.

This¬†malaysian¬†pancake¬†is¬†called,¬†Apam¬†Balik¬†(malay) or Tai¬†Kao¬†Meen¬†(canto)¬†–¬†literally¬†for¬†big¬†face.

It has crushed peanuts, filled to its brim, with caramelised sugar, sweet corn or

creamy corn (whichever way you want it)

all¬†in¬†its¬†core¬†and¬†when¬†it’s¬†done,¬†it’s¬†folded¬†into¬†half,¬†cut¬†into¬†pizza-sized¬†shapes.

It costs only MYR 0.50 / A$0.17 / US$0.15 / Eur 0.11 per piece.

Talk about cheapness!

*on a sidenote, it’s high in carbohydrates so if you’re an avid Atkins dieter, it’s best to stay as far away as possible ;)*

Banana Cake Recipe

My mum decided that I should make Banana Cake today. No, seriously – she made me make it.

When I came home from work yesterday evening, she shoved a piece of paper into my hand and said, “I want you to make banana cake. Can you make it tonight and get all the ingredients out after dinner?”

I didn’t make it after dinner. That’s my TV time!

She was annoyed at me so she woke me up like 3 times this morning between 7-8 am telling me to get up to make cake. So finally I gave in because I figured she would just keep waking me up until I made the banana cake!

Here’s the recipe for the banana cake which she got somewhere from the Internet. The cake turned out quite well, except the time the recipe stated that it should be in the oven was wrong for my oven. Instead of the required 20 minutes, we needed to put it in the oven for about 32 minutes or so.

Banana Cake Recipe
Ingredients
170 grams butter
300 grams white sugar
3 eggs
5mL Vanilla Extract (or Vanilla Essence)
180mL Sour Milk
225 grams mashed bananas
310 grams all-purpose flour
3 grams salt
2 grams baking powder

Method
Mix together butter, sugar, eggs and vanilla essence in a large bowl. Set aside.

In another bowl, sift together the flour, salt and baking powder. Then add this bowl to the creamed mixture (ie, the other bowl with the butter, sugar, eggs and vanilla).

Then add sour milk and the mashed bananas to the mixture, then beat it together well.

Put the mixture into a cake loaf tin.

Warm the oven up at 175 Celsius, and put the cake in for about 30 minutes. (And check it at the 20 minute mark just in case the baking time in the recipe actually works in your oven).

Raspberry Swirls Dessert

Tonight after work I decided to make a Raspberry Swirl Dessert. Ok, so I’m not exactly sure what the exact name of this dessert actually is. Basically it’s one of those layered desserts which you can put in a shot glass (or a larger glass). I had something similar to this at work one day except it was like blueberry swirls with like.. jelly. Or something. ( But a big thank you to who ever was having a function and had food left over! Left over work food is delicious especially when there have been major conferences on!)

Ingredients:
250g fresh or frozen raspberries
3 tsp icing sugar
Vanilla yoghurt
Biscuits (like Marie biscuits, Oatmeal biscuits, or whatever you like really)

Method:
Put the raspberries and icing sugar into a blender, and puree it until it makes a lovely red-pink sauce.

Put a spoon (or more) of the raspberries into the glass of your choice so it makes a layer.

Then put a spoon (or more) of the vanilla yoghurt.

Sprinkle a layer of biscuit crumbs on top of that. To get the biscuit crumbs, put the biscuits in a plastic bag, and roll over the bag with a rolling pin. Alternatively, if you’re really angry about something and need to get the stress out, get a kitchen mallet and bash the biscuit crumbs.

Put another layer of vanilla yoghurt, followd by a raspberry layer, then more biscuit crumbs.

Alternatively, you could put the raspberry purée on top of the biscuit crumbs instead of the vanilla yoghurt, then put a layer of the vanilla yoghurt, then fresh passion fruit.

Serve cold.

Liquid Nitrogen Ice Cream

Ice Cream

Yeah, I was thinking about ice cream and all the wacky flavours out there that’s available. And out of the blue, I stumbled upon one that caught my eye and thought that I’d like to share it with you guys here.

Ingredients needed to make simple Vanilla Liquid Nitrogen Ice Cream

  • Milk
  • Heavy Cream ( half of it )
  • Vanilla
  • Sugar
  • Liquid Nitrogen

Equipment needed :-

  • Stainless Steel mixing bowl
  • Wooden mixing spoon
  • Gloves

First figure out how much you want to make. Multiply the total amount of ice cream by five to get the amount of Liquid Nitrogen needed to freeze the ice cream. A gallon of ice cream will thus need five gallons of Liquid Nitrogen.

Mix the Milk, Cream, Vanilla and sugar in the mixing bowl. The ratios should be twice as much cream as milk and about 8 tbsp of vanilla for every gallon of liquid. Sugar should be about 1 cup dry measure per gallon. If that’s too sweet then half it. I do not know how artificial sweeteners react to the cold, so I don’t recommend the usage of them.

Mix the ingredients until the sugar has dissolved into the milk and cream. Add in any fixings (candy, coffee, other flavors). Move to the sink if you haven’t already.

Pour in the Liquid Nitrogen slowly and mix with the wooden spoon until completely frozen, which should be about 10 minutes. Wear the gloves, because it’s going to be cold.

For a better freeze, prepare the icecream in a pressure cooker, and after adding the Liquid Nitrogen, clamp shut for 5 minutes.

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