Durian Ice-Cream

 

Durian Ice-Cream
Ingredient - Milk Mixture

• 100 g full cream milk powder
• 100 ml warm water)
• 100 grams sugar
• 1 egg

• 150-200 g  fresh durian puree 
• 200 g whipping Cream (non dairy)

Direction

• Blend or mash durian into into a paste form. 
• Combine mixed milk, sugar and warm water until dissolve.
• Heat up a saucepan using lowest heat and pour in milk mixture to dissolve. 
• Once you notice tiny bubbles at the side of the saucepan, immediately switch off heat.
• Slowly pour in the egg yoke drop by drop while you keep stirring until well combine. 
• Set aside to cool down at room temperature. 
• Once it is cold put in the freezer for 30 minutes to solidified. or you may use it immediately. 

• In a mixing bowl whip whipping cream (from cold in fridge) until double. 
• Add in milk and durian paste continue to blend until well combine. 
• Transfer to a metal container bring to frozen.

• (1st: Freeze in freezer for 3 hours) then
•  2nd: Bring out to whip until double and frozen again best after 8 hours or overnight.
• There will be then ready to be serve.

Note:

• You may add yellow-lemon colour to enhance your durian ice cream (optional as per perference.
• How many grams durian purees to add are base on the quality of the durian as different durian has different level or aroma. 
• 2nd blend helps to dissolved any ice in the ice cream.

Fried Vermicelli with Dry Prawns Sambal

 

Fried Vermicelli with Dry Prawns Sambal 

Ingredient :

• 250 g Vermicelli
• 250 g Bean Sprout
• 3 eggs
• a few dashes white pepper
• 4 tablespoon cooking oil 

Ingredient : Seasoning 

• 1-2  tablespoon Dark Soy Sauce
• 3 tablespoon Light Soy Sauce
• 1 tbsp chicken granules powder
• 1/2 teaspoon salt 
• 1 1/2 tablespoon sugar
• 5 tablespoon plain water

Direction 

• Soak Vermicelli  for 30 minutes until soften. 
• Boil a pot of boiling water. When water boil switch off the heat and pour in Vermicelli 
• Dip a few times and drain away excessive water. 
• Carefully loosen Vermicelli apart so they don't get entangle and set aside.
• Beat 3 eggs add 1 tbsp of seasoning mixture with  few dashes white pepper powder.
• Heat up a wok and add in cooking oil. 
• Add in eggs mixture and stir fry eggs, add in vermicelli, seasoning. Stir fry.
• Add in 2 dessert spoon dry prawn sambal. 
• Add in bean sprout. Stir until evenly spread and combine. 
• Time to taste and ajust sweet and sour according to own preference. 
• Dish to serve. 
  
  

Dry Prawns Sambal 

Ingredient A: To Blend into a paste using blender.

• 200 grams chili paste  
• 3 cm lemongrass  (Using Upper white portion )
• 10 shallots
• 5 garlic 
• 3 tablespoon dry prawns 
• 3 cm shrimp paste
• 100 -150 ml water

Other Ingredient

• 1 tablespoon tamarind paste
• 2 teaspoon sugar
• 1 teaspoon salt 
• 1 tablespoon chicken granules
• 2 teaspoon sugar
• 1 teaspoon salt 
• 1 tablespoon dark soy sauce
• 1/2 cups cooking oil 

Direction 

• Heat oil in wok, add the blended paste and chili paste. 
• Stir occasionally to prevent burn. 
• Add tamarind, sugar,  salt and chicken granules. 
• (adjust taste as your preference if you wish) Stir fry until oil separates.
•  Dish up. Allow it to cool before keeping in a air tight container

Fried Chempedak

 

Fried Chempedak 

Ingredient A:  
Chempedak 
Sufficient cooking oil for deep frying  

Ingredient B: Batter 

• 150 g Wheat starch
• 1 tsp  Soda Bicarbonate 
• 1/2  tsp  baking powder
• 20 ml corn oil  
• 3/4 - 1 tsp salt

Ingredient C: Combine both and strained

a small pinch  Edible Calcium Carbonate / kapur 

150 ml water (+ and -)

Direction 

• Dipped cempedak into batter for few second until well coated.
• Heat up a saucepan with sufficient cooking oil. 
• Shake excessive batter and carefully dip  in hot oil. 
• Turning both sides or until banana half fried and lightly brown.
• Shake excessive oil and drain on a kitchen towel.

Notes:

• Ensure oil is hot by testing with a wooden chopstick
• Add water if the batter is too thick and or add wheat starch if the batter is to runny. 

Wheat starch brand that I used.

This is the brand I am using for edible calcium carbonate/kapur

Fried Crispy Chicken Wings with Curry Powder

 

Fried Crispy Chicken Wings with Curry Powder

Ingredient A:

• 6 Chicken Wings
• sufficient cooking oil

Ingredient B:

• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoon Chicken Curry powder
• 1 tablespoon chicken granules powder
• 1 tablespoon milk powder
• 1 dessert spoon dark soya sauce

Ingredient C:

• 150 grams tapioca flour
• 1 teaspoon baking powder

Direction 

• Mixed tapioca flour and and baking powder.
• Wash chicken wings and  marinate with pounded ingredient B.
• Marinate for 3-4 hours or even overnight
• Combine well and coat with marinated chicken wings before frying.
• Heat up sufficient cooking oil in a saucepan.
• Add in chicken wings for frying. Fry for 8-10 minutes or golden brown.
• Dish to serve 

Durian Sponge Cake

 

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Durian Sponge Cake

Ingredients: Egg Mixture

5 egg yolks 

60 g corn oil  
60 g Milk 
20 g castor sugar

85 g Superfine cake flour 

15 g corn flour
150 g Durian purees                                                                                                                                                                                  

Ingredient  Meringue

5 egg whites 

60 g castor sugar 
1/4 tsp cream of tartar

7 " x  7" x 3 " square baking pan

Method:
Preparing Egg Mixture 

• *Whisk egg yolk with castor sugar till dissolved and lightly fluffy and set aside.

• Heat up a small saucepan using the lowest heat, add corn oil till lightly warm. immediately switch off the heat. Add in milk stir until well combine. 
• Add in flour stir until well combine.
• Add in *egg yoke with sugar mixture as above combine well. 
• Add in durian purees mixed until well combine.
•  Set aside we are going preparing meringue. 

Preparing Meringue.

• In a mixing bowl, add egg white and cream of tartar, 
• using electric hand mixer beat till soft frothy.
• Gradually add in castor sugar in 3 batches n beat till  firm peak formed.
• Fold meringue into egg mixture in 3 batches using a hand whisk until no white streak.
• Softly pour meringue into baking pan, evenly spread inside then give the pan few tap on a table top. This will eliminate and reduce air bubbles.

Ready for Baking 

• Set timer upper and lower to 160 c to 70 minutes.
• Place the square baking pan the lowest rack using water bath. 
• For the last 10 minutes remove baking pan from water bath pan and place it back to the rack continue to bake for another 10 minutes.
• Remove from oven, and let the cake cool in the pan for about 10 minutes.
• You may notice cake pulling away from the pan making it easy to un mould.
• Remove from the pan and allow to cool completely on a wire rack.

Notes:
Cake Pan

• I am using 7"x 7"x 3" square baking pan.
• Lined with parchment paper only bottom portion, without greasing  pan.
• I am using the water bath method

• Preheat Oven.
• Prepare a bigger wider baking tray and add in estimate  1- 2 cm water.
• Preheated oven 160c for 15 mins set to upper and lower heat before baking. 
• Bake 160c -60 minutes remove from oven water bath tray and continue to dry bake for 10 minutes. 
• (This depend on your oven cos every oven heat setting are different you may refer to your Oven manual setting for better understanding of your oven.)

Caramel Corn

 

Caramel Corn                                            

Ingredient 
150 g Corn Kernels.
2 tablespoon salted butter 

Direction 

• Heat up a saucepan in medium heat add 1 tablespoon of butter and 70 gram of corn kernels. Wait for the butter to melt and it just take a few second. Cover the lids til  pops.
• Once you hear the sound of the popping slows down, Hold the lid tightly and shake is slowly cos some of the corn kernel may not fully pop. 
• Once the popping sound stops and it's ready. 

Ingredient - Caramel Syrup 

• 250 gram sugar
• 150 gram water
• 50 gram salted butter

Direction - Caramel Syrup

• Add in sugar, water, Let it melt naturally. swirl it slowly occasionally until thicken. 
• Pour the syrup when it is still warm. Using a spatula to combine as even as
• possible and we're ready to oven it. Be careful not to drip on your hands it's hot.
• Set temperature to 150c preheat for 5 minutes.
  Transfer popcorns to a baking tray layer with parchment paper spread the popcorns
• evenly and bake for 5 minutes. Watch out not to burn it.
• Remove from oven and leave to warm and when touchable breaking into piece to break clumps. Leave to complete cool.

Note:

Use a heavy bottom saucepan will be much preferred to prevent scorch bottom. 

Do not over burnt your caramel syrup otherwise it may taste slightly bitter.

Pineapple Fried Rice in Pineapple Bowl.

  

Pineapple Fried Rice in Pineapple Bowl. 

The secret to a perfect fried rice starts with a perfect cook rice, savoury ingredient from dry prawn, salted fish and Chinese sausage lastly but not least a fried rice that dance in the wok. 
Today I pair the sweetness of the diced pineapple to balance the savory taste. Last but not least I sprinkle my magic powder white pepper to enhance the aroma. 
So delicious and appertizing. 

Pineapple Fried Rice in Pineapple Bowl. 
Ingredient
1 bowl overnight rice.
2 tablespoon of cooking oil.

1 shallot
1 tsp dried prawns.
1 egg yoke.
a pinch of salt
a pinch of Chicken granules.
McCormick White Pepper

Ingredient to cut in chunks
Salted fish
Chinese sausage
Fresh pineapple

Method.

Pound shallot and dry shrimps.

Heat up a wok add 2 tablespoon cooking oil.

Add shallot and dried prawns to  saute.

Add small chunks of salted fish, Chinese sausage stir fry
Add in fresh chunk pineapple stir fry.
Add in rice, and salt and chicken granules and white pepper to taste.
Make a hole in the center and add in egg yoke.
Stir fried until the fried rice dance in the wok.

This indicate your fried rice is ready to dish up. Enjoy.

Note:
Optional to drizzle sesame oil
Over night rice are drier and less moist which makes the fry rice taste best. 

Pineapple balance the sweetness with the savory taste. 

Fried Crispy Shrimp with Mixed Herbs.

 

Cripsy Shrimp in mixed herbs. 

Ingredient

Prawns 300 grams 1/2 teapoon salt

a few dashes McCormick white pepper

Sufficient cooking oil

Direction

Clean shrimps, rinse them in cold water.

before de-shell and devining them.

Remove the head, tail and legs. 

wash pat dry with kitchen paper and coat shrimp with a little salt and white pepper

( I am using McCormick white pepper.

Set aside to marinate for 10 minutes.

Ingredient - Batter

• 100 gram Tapioca flour 
• 60 gram Corn flour 
• 30 gram cooking oil 
• 1 egg
• 1/2 tsp Chicken Granules powder 
• 1/2 tsp salt 
• sufficient water to blend into a paste mixture.
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Method 

• Mix batter ingredient until well combine lumps free.
• Heat cooking oil in a saucepan to 150 degree
• Turn to medium low heat and coat the shrimp with the batter. 
• Slowly dip into cooking oil fry till golden brown.
• Serve on a plate and sprinkle little mixed herbs and pepper for extra aroma. 
• Serve and enjoy! 
  

Ingredient - Broccoli 

• 200 grams of broccoli.
• 1/2 tsp salt
• 1 tsp cooking oil

Direction 

• Cut your broccoli and wash them clean. 
• Bring a saucepan of water to a boil. 
• add in a pinch of salt and 1 tsp cooking to a boil and add in broccoli and bring to a boil estimate 1 minutes counting from the moment the water is boiling. . 

Note: 

• When you heat it too high the it may cause the batter to bubble and or burn. 
• Shrimp will float up when it shows a sign it is cooked. 
• Too much coating will thicken then batter so shake excessive batter away. 
• Well this is simple but you may need practise to makes it fully phong phong all rounder. 

Bake Chicken Wing with Mixed Herbs

 

Bake Chicken Wing with Mixed Herbs
Ingredient :

• 8-10 chicken Wings
  (Cut into 2 parts Wingette an drumette)
• 1 tablespoon of Full Cream Milk powder
• 5 tablespoon tapioca flour 

Ingredient - Mixed Herbs seasoning 

• 2 tsp Mixed Herbs
• 1 tsp Cajun Seasoning
• 1 tsp paprika  
• 1 tsp sugar
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp Chicken granules

Ingredient - For Glazing

• 2 tablespoon of tomato ketchup 
• 2 tsp honey
• 1 tsp butter 

Direction 

• Thoroughly rinse the outside and inside of the chicken wings (Cut into wingette & drumette)
• Gently pat dry with paper towels.
• Rub mixed herbs seasoning and milk powder until well combine. 
• Let it sit for at least 4 hours or overnight marinate to enable the absorb flavors.
• Next coat chicken just lightly with tapioca flour and baking powder.
• Preheat Oven 200 c for 5-10 minutes. 
• Spread chicken wings on a baking tray at the lowest/ bottom rack.(baking  40 minutes)
• Brush glazing ingredient both sides.. for the last 15 minutes. 
• Transfer back to the center rack . Bake until the chicken are evenly golden brown.

Imitation Sharkfins Soup

Chicken Carcass 

Chicken Broth 

• Ingredient A
• 200 g breast meat
• 1 whole fresh chicken carcass
• 2.5 liter of water 

• Direction 
• Wash chicken. Bring a saucepan of water to a boil.
• Add in chicken to a boil and skim away chicken impurities as it build up. 
• Add in sliced mushroom,  let it simmer for a 30 minutes and switch off the heat. 
• Remove the carcass. Our broth is ready. 

Ingredient B:

• 150-200 g shred chicken breast meat 
• 5 Crab filament stick 
• 2 soak dry scallops 
• 2 shredded shitake mushroom (soak overnight )
• 20-30 g  korean glass noodle.
• 1 dessert spoon ginger juice
• a few dashes of white pepper

Ingredient C 

• 1 tsp chicken stock 
• 2 tablespoon dark soy sauce
• 1 tablespoon of sesame oil 
• 2 pcs small rock sugar 
• 1 teaspoon of salt 
• 1 tablespoon oyster sauce. 
• 1-2 tablespoon abalone sauce 

Others 

• Potato starch solution (1 tablespoon of potato starch + 3 tablespoon of water)  
• 2 lightly beaten egg
• Coriander leaves for garnishing and aroma.
• Black vinegar ( To be serve separately or Optional to or not do with ...own preference)

Direction

• Bring chicken broth to a boil. 
• Add in scallop to simmer until soft. 
• Add in chicken breast meat, ginger juice, and seasoning, mixed until well combine. 
• Taste salty and sweetness as per own preference. 
• Add korean glass noodles and crab filament stick. simmer for another 5 minutes.
• Add in beaten eggs and finally potato starch solution for thickening give it a stir and switch off the heat immediately. 
• (add as per preference thicken)
• Dish to served and add on chinese black vinegar 

Notes:

• Chicken broth bring out the best broth flavours.
• You may substitute dry scallops or omit and substitude with abalone sauce.
• Dark soy sauce is to bring out the soup colour.
• Potato starch makes the soup more shinny instead of dull. 
• Korean glass noodles is more chewy and thicker vs normal glass noodle.
• You can either choose korean or normal glass noodles.  
• Do no add the glass noodles too early otherwise the will break and melt away.

Note: How to soak and prepare Korean glass noodles. 

• Boil a pot of hot water and add in korean glass noodles to boil for 7-8  minutes.
• (Until soft and pliable)
• Remove and drain under running water until it is cold, drain and set aside. 
• if your using normal glass noodles do not boil it but just to soak it until soft and pliable.