Category Archives: recipes

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 😉

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 😉 )

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 🙂

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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.

Avocado Daiquiri

Ok, I was reading up on daiquiries, of which the yummy strawberry flavour’s my
favourite.

And with a pitted avocado in hand (left hand to be precise),
I went about searching for an avocado

daiquiri recipe. Oh boy was I delighted to have found one!

It is fairly simple, rather straight forward perhaps,
in its process right till its presentation.

Avocadoes = Gotta love ’em for being such versatile little ugly looking dynamites!

What you need is :

. 1/4 medium avocado
. 3/4 oz fresh lime juice
. 1 cup of crushed ice
. 1 1/2 oz light rum ( sees the smile spreading on my face 🙂 )
. 1 lime wedge ( if you’re going to drown it, don’t bother with the lime wedge)
. a blender

Tried & tested methods

– Crush ice in blender (or if blender’s not available, pound ice to your heart’s content).

– Add rum, lime juice, and 1/4 medium avocado in blender.

– Blend until thoroughly mixed, smooth and in its glorious cream-like texture.

– Pour into glass and garnish with lime wedge.

Avocado

Blueberry compote recipe

This morning after my blood test I decided to make pancakes for breakfast. I feel so proud, normally I probably could not be bothered doing something so erm, demanding (as opposed to popping bread into a toaster) but hey, it’s the long weekend!

I won’t post the pancake recipe up here since I think most people know how to make pancakes. Or at least they cheat using the ready-mix packets at the supermarket. I decided to use the remaining blueberries from Mother’s Day to make this blueberry compote. Gotta love leftovers!

Blueberry Compote Recipe (Serves 4ish)

Ingredients
* 300g blueberries (in my case I used 150g-200g blueberries)
* 50g castor sugar (you can use normal sugar for this but castor sugar is better. To make castor sugar from regular sugar, you need to grind it up until its fine which can be done with a processor)
* 50mL Cointreau (or similar)

If you don’t have a bain-marie, use an ordinary pot and get the water to simmer. Get a bowl which can fit on top of the pot (without touching the water in the pot). In this bowl, put all the ingredients in. Simmer for 20 minutes, tossing or stirring occasionally.

Serve immediately.

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).

Eggs…….

I thought Angela didn’t like eggs unless they were hidden in pastry or cakes etc, but I was just informed that she actually didn’t mind some of the ways eggs are prepared. I, on the other hand, love eggs. They are so versatile and delicious cooked anyway. 😀

The Finished goods! - congee, chinese food, wandering gourmet

So I thought I’d share my favorite way to prepare a special and different type of egg. It’s called “Century Egg and Lean Pork Congee”. I made this the other day for my brunch (I over slept), so the pictures are my own. Century Eggs or 100 year old Egg, for the uninitiated, is usually a duck egg that has been preserved in a clay, salt, lime, ash and straw mix for a few weeks.

I don’t know the chemical affects of the process, but it turns the egg white into a brown jelly like consistency and the yolk turns a partially creamy, bluish green, almost like mold colour. The taste of this egg on its own is slightly tart and almost like blue cheese, so it is more of an acquired taste.

You can buy it form most Asian grocers now, as it is rather popular, and to make life easier they already washed the mud off the eggs. Contrary to popular beliefs (due to its name) it is not preserved for 100 years. I think it was one of those poetic names bestowed upon the humble preserved egg by our ancestors. An easy way to serve this is sliced into quarters and eaten with a slice of pickled ginger. Yummy! Or the more common way is to have it in a congee. Congee is a savory rice porridge eaten throughout East Asia for breakfast or as a light lunch. So here is my recipe for Pwei Tan Sow Yok Chok (Century Egg and Lean Pork Congee).

You start with your basic congee, which is made with just lots of water and a little bit of rice, boil th eheck out of it until it is to the consitency you like. I prefer mine thick, but if you find it too thick add more water. I think it is about 4 parts water to 1 part of rice. When we make a large pot of it we tend to use just half a cup of rice in a big pot filled up to the halfway point with water.

While that is cooking, slice up into tiny little shreds, some lean pork. I’m talking pork with preferably no fat on it. I like to boil my egg first, but I don’t think you have to. (I have a paranoid mother, I’ve picked up her habits. :S) cut up the egg into iddy biddy pieces, keeping in mind the taste is strong and its not cheap for an egg.

When the congee is mostly a soupy consistency, add the pork and season with salt and white pepper. Add chicken stock if you want, then add the egg pieces. Taste it and adjust to your tastes. Serve piping hot with a drop of sesame oil a sprinkling of finely chopped spring onions, and deep fried wonton pastry pieces if you want. Enjoy!

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).