Category Archives: malay

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

Malaysian Pancake – The Recipe

As requested, here’s the rather simple recipe to make Malaysian pancakes.

What you’d need is

  • 340g of plain wheat flour ( not exactly sure what other flour types can be used of course
  • 4 teaspoons of baking powder
  • 3 teaspoons of sugar
  • 2 eggs-beaten
  • 1/2 teaspoon of salt
  • 2 cups of water/H20
  • 1 cup of milk (Yum I love milk)
  • 2 teaspoons of corn oil

Pancake Inards or otherwise known as fillings :p

  • 3 teaspoon of roasted/grounded peanuts
  • 6 teaspoons of butter
  • 6 teaspoons of castor sugar ( this is to give it the sweet crunchiness with the grounded peanuts )
  • 3 teaspoons of cream-style corn

Batter preparation

Mix flour, sugar and salt into a bowl.
Make a well in the center.
Add in milk, egg, oil and water in the well.
Mix it all in together

Preparation Method

  • Lightly grease the pan with a knob of butter
  • Heat pan till you see a little wispy smoke being emitted.
  • Take a large spoonful of batter and spread evenly onto the greased pan.
  • When the batter is half cooked, sprinkle some groundnuts, sugar and add in a few teaspoons of corn over the surface.
  • Add in another knob of butter. Cover pan.
  • Cook for about 3-4 minutes. Remove from heat and fold into two.
  • Serve it piping hot.

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 ;)*

Chicken Rendang Recipe

This is one of the recipes I learned from the At-Surince Culinary Academy school in Singapore. Chicken Rendang (according to the recipe sheet they gave us) is a rich coconut chicken stew. I personally do not like this particular recipe, but maybe it is because I just cannot cook it right. I actually prefer the way I cook rendang as it has a spicier and richer flavour than this recipe. Maybe it’s just me and this recipe that doesn’t gel together! Anyway, here it is:

Ingredients
4 tbsp cooking oil
3 kaffir lime leaves, torn
1 whole chicken (900g/2lb), cut into 8 pieces
1.5 cup coconut milk
palm sugar (to taste)
salt (to taste)

Spice paste
8 dry medium-sized red chillies, softened
10 small shallots, finely chopped (or an onion if you don’t have any shallots)
5 garlic cloves, finely chopped
50g ginger
30g galangal, peeled and thinly sliced
2 stalks lemon grass, smashed
1 turmeric leaf (or some turmeric powder)

Method
1. Grind the softened chillies, shallots, garlic, ginger and the tumeric leaf either in a pestle and mortar. Or if you want to be lazy, put it in a blender. (Pestle and mortar version makes it taste better for some reason though)
2. Heat the oil in a wok or a pot over moderate heat and fry the paste in step 1 for about 10 minutes until fragrant. Keep adding a little oil a bit at a time if the paste becomes too dry to avoid the paste burning.
3. Add the galangal, lemongrass, kaffir lime leaves, turmeric leaf and the chicken pieces into the pot. Then stir in the coconut milk and add salt to taste.
4. Bring to a simmer, cover, and stir from time to time until the chicken is cooked. (About 20 minutes).
5. Add palm sugar to taste, increase the heat and cook a few more minutes until the sauce has thickened.

Serve hot with steamed rice or turmeric rice (yellow rice / nasi kunyit).