Durian Crepe

Yield for 6

Ingredients:
50g AP flour
1 tbsp topioca flour (I used cornstarch)
1 egg
2 tbsp sugar
3 tsp butter ~ melted
200ml fresh milk
1 tsp vanilla
Food coloring (Optional)

Direction:

1. Mix all ingredients in food process & blend till smooth & lump free.  Set aside for 15 mins.
2. Heat non-stick pan & pour 1/4 cup of the batter & swirl it so fills up the base of the pan.
3. When it's almost done (1-2 mins), colour of the batter change & some spots become slightly translucent, flip onto a plate & cover with wax paper.
4. Repeat the process till the batter is finish.  Every crepes top with wax paper, prevent from sticky.

Filling:

250g Durian pulp/meat
2 tbsp milk
2-3 tsp sugar
200ml whipping cream

Directions:

1. Beat whipping cream till soft peaked & set aside in the fridge before assemble.
2. In a pot, add durian pulps, milk & sugar on medium-low heat.  Mix together till smooth paste.

Cream Cheese Mousse Royale

Happy Thanksgiving Day!  Every year, my hubby will prepare dinner for the family.  He bought Turkey from Jason Market or Tanglin Market as it was on promotion.   My children loves Thanksgiving Day!  To them "Thanksgiving Day" is to share & appreciate food we have on the table.

This Thanksgiving, my hubby cook simple dinner as a tradition for family.   He baked Turkey, corn & whipped potatoes.  As for me, I'll baked dessert called for Cheese Mousse which I've been putting off for months.   Finally, I fulfilled one of the "list-to-do".....

Ingredients:

2 8oz cream cheese ~ softened
2 cups whipping cream
3 packets unflavored gelatin
1 cup granulated sugar
2 tsp vanilla essence
1/4 cup milk
2 tsp lemon juice





Sponge:
(A) 3 egg yolks
      60ml fresh milk
      60ml canola oil / vegetable oil
      110g sponge cake mix
      60g cake flour
      1/4 tsp baking powder

(B) 3 egg whites
      60g castor sugar
      1/2 tsp cream of tartar

Directions:

1. Preheat oven to 200 deg C.  Line wax paper on 4 8" square pan.
2. In a bowl, add all the (A) ingredients till smooth batter.  Set aside.
3. In an electric stand mixer, beat egg whites with cream of tartar till frosty & gradually add sugar slow till none.  Beat on high speed till stiff peak.
4. Bake for 5-10 mins or till golden.  Remove from pan & cool flat.   When completely cooled, take one of the sponge cake & use ring cake cut round for the base.
5. Then sandwich the three sponge cake with strawberry jam or any flavor jam to your liking.  Wrap cake in plastic wrap & place baking sheet on top to hold.  Freeze to set.
6. Prepare for the cream cheese mousse, Whip cream until soft peaks form & set aside in the fridge.  Soften gelatin in cold milk, heat in top of double boiler until dissolved & set aside to cool.  Beat cream cheese & sugar until light & fluffy.  Add vanilla, milk & lemon juice, mix to incorporate.  Immediately fold in whipped cream & pour into prepared springform with sponge on the bottom.  Refrigerate until firm, at least 6 hours or overnight.
7. Unmold mousse & place on serving plate.  Remove sponge cake from freezer & cut into 16 slices measuring 3" long x 1/4" wide.  Divide mousse into 12th, pipe tip 4 line of whipped icing at division points on top & sides & position cake pieces at markings.  Trim to fit evenly with cake edges.   Pipe rosettes at top center point of mousse.  Mound fresh raspberries/chocolate on cake top & position around bottom border.

Durian Chiffon Cake

Ingredient (A):
6 egg yolks
150ml coconut milk
4 tbsp corn oil
150g Durian pulp (100%)
1/4 tsp durian essence
50g caster sugar
140g AP flour

Ingredients (B):
6 egg white
1/4 tsp cream of tartar
100g caster sugar





Directions:

1. Mix (A) into a smooth batter.
2. Whisk egg white & cream of tartar till slightly forthy then gradually spoon in the sugar till finish.  Whisk at high speed until stiff peak form.
3. Fold beaten egg white mixture into egg yolk mixture.
4. Pour the batter into a 23cm chiffon cake pan.   Bake for about 45-60 mins at preheated oven at 150 C deg or until cooked.
5. Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.
6. Remove cake from pan & serve.

Homemade Prawn Crackers

Ingredients:
600g small/medium prawn ~ shelled & deveined
600g tapioca flour (I used 500g tapioca/100g cornstarch)
1 large egg
1 tbsp salt
1 tbsp sugar
1 tbsp ground white pepper
1/4 tsp msg (Optional)

Directions:

1. In a food processor, add all the ingredients except flour & grind the mixture to a fine paste thoroughly.
2. Sift in tapioca flour & knead well.  If the mixture doesn't come together, add 1/2 tbsp of water.  If too soft, add a little bit more tapioca flour.  (Taste the raw dough.  If it's bland, add more seasoning)
3. Form into 3 rolls & place in a steamer.   Cover rolls with a dry cloth/kitchen towel to prevent water from dripping onto the rolls.  Steam for 1 hour and a half.  
4. When rolls are cooked, cool & wrap with plastic cling & refrigerate overnight. 
5. Preheat oven to 50 deg C on fan mode or convention level.   Then cut rolls into thin slices, arrange on the baking tray & put in the oven, leave the oven door ajar, till the slices are thoroughly dry & curls.
6. Once thoroughly dried, store prawn crackers in an air-tight container & ready for deep frying.

Note:  Recipe called to dry in the sun.  Unfortunately, living in condo flats I have to use an oven to heat my prawn crackers to be dried.

Keep in air-tight container

White Chocolate Princess Tiara

Ingredients:
1 packet White Candy Melts Candy
Jumbo Heart Sprinkles
Sugar Pearl - Pink / White

Directions:

Make tiara at least 2 days ahead of time.  In microwave-safe bowl, melt Candy Melts candy following package instructions.  Tape tiara template to a curved cake pan. Tape a piece of wax paper over it & use tip #5 round.  Trace the template, make sure you don’t have too much empty space on the tiara or it will break apart.  Let it dry overnight.  Place the chocolate tiara in coolest / aircon to dry.   Next day peel the wax paper from the tiara very carefully, at this point you can decorate with edible sugar pearl & jumbo heart sprinkles to your desire.

Vanilla Cupcake

Source: Mrs Jone's Vanilla Cupcakes
(Yield 12)

Ingredients:
105g margarine / unsalted butter
110g castor sugar
3 medium egg
120g self raising flour (I don't hv self-raising, subsitute with AP+1-1/2 tsp b.powder+1/4 tsp salt)
2 tbsp cornflour
1 tsp baking powder
1 tsp vanilla extract

Directions:

1. Preheat oven to 170 deg C.  (I used 150 deg C, depend on ur oven)
2. Break egg into a jug & add vanilla extract, lightly beat together.
3. Cream margarine / butter & castor sugar till light & fluffy.  Add 1 tsp of flour mixture & beat on slow speed.
4. Pour eggs slowly into mixture & beat well combine.
5. Stop the machine, sift in the dry ingredients.   Use stapula & fold in the mixture gently.   Combine till just mixed in & no more.
6. Half fill the muffin cases & bake in the ove for 18-20 mins till pale golden in colour
7. Place the cupcakes on a wire tray to complete cool before frosting.

Vanilla Buttercream Frosting:
125g unsalted butter ~ softened
250g confection sugar (I sifted 3 times)
1/2 tsp vanilla extract
1-2 tbsp milk (I used whipping cream)

Directions:

1. In a electric mixer, beat the butter till fluffy.
2. Add icing in & beat slowly till the icing combine & add vanilla.  Beat the frosting for about 3 mins.
3. During the beating, add 1 tbsp of milk & beat for another 3 mins till fluffy.

For 24 Yield:
210g margarine / unsalted butter
220g castor sugar
5 medium egg
240g self raising flour
4 tbsp cornflour
2 tsp baking powder
2 tsp vanilla extract

Deep Fried Beef Lungs With Chilli aka Paru Goreng Belado

Ingredients:
1kg Beef Lungs
2 bay leaves
Water
Salt
1 tomato ~ cut small cubes

Marinate:
1 tbsp turmeric powder
2 tbsp chili powder
2-3 tbsp garlic & ginger paste
1 tsp salt

Pounded
10 fresh red chilies
5 red bird's eye (depend on how spicy u want)
3 cloves garlic
4 shallots
2" galangal
1 tsp salt
1 tbsp sugar (I use light brown sugar)

Directions:

1. Boil the beef lungs in salted water & bay leaves until tender & cut them into thin strips.  Set aside & let it cool.
2. Marinate the cooked beef lungs for about 30 mins or more.   Then deep fry the beef lung & set aside.
3. Heat 2 tbsp oil in a large skillet over medium heat.  Saute the pounded mixture till fragrant & add cut tomatoes.   Stir the mixture to combine.
4. Then add the deep-fried beef lungs into the mixture to coat.  Reduce the heat to medium-low; simmer until fragrant for about 5 mins.
5. Remove from heat & serve with steam white rice or eat by itself.

Note: I bought this from Giant Supermarket so I skip the No. 1 step.

Chocolate Mud Cupcake with Buttercream



Ingredients

100g dark chocolate couverture
80g water
130g butter (SCS brand)
20g cocoa powder
120g cake flour
1/4 tsp bicarbonate soda
1/2 tsp baking powder
200g castor sugar
2 eggs (60g ea)
50g buttermilk
1/2 tsp vanilla essence

Directions:

1. Preheat oven to 170/180 deg. C (I used 160 deg C, it's depend on your oven)
2. Line muffin tins with cupcake papers.
3. In a pot, on a slow heat add butter, chocolate & water.  Keep stirring till butter & chocolate melt.  Remove heat & let it cool.
4. In an electric mixer with the paddle, sift all the dry ingredients & add sugar.  Mix the ingredient on slow speed to combine together.
5. In another bowl, mix buttermilk, eggs & vanilla.  Lightly mix the mixture & add into the dry ingredients to combine.  Still on slow speed, add melted chocolate & beat the mixture into smooth batter.
6. Using rubber spatula, scrape down the batter in the bowl to make sure the ingredients blended.
7. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.  (I weight 35g ea - small cupcake liner or 50g ea standard cupcake liner) Bake for 25 mins or until a cake tester inserted into the center of the cupcake comes out clena.
8. Cool the cupcakes in tins for 15 mins.  Remove from the tins & cool completely on a wire rack before icing.

Vanilla ButterCream
226g unsalted butter (SCS brand) ~ room temperature
460g icing sugar ~ sifted
1 tsp pure vanilla extract
1-2 tbsp milk (I used 1-1/2 tbsp heavy cream as I don't have milk)
Assorted food color ~ if desired

Directions:

1. In the bowl of your electric mixer, beat the butter & scrape down the sides.  Add the vanilla & 1 cup of sugar & beat well blended.
2. With the mixer on low speed, gradually beat in the sugar.  Scrape down the sides of the bowl as needed.  Add the milk/heavy cream & beat to combine.
3. Then on high speed, beat frosting until it is light & fluffy (abt 5 mins).

Red Curry Shrimp Cakes

Ingredients:
250g fresh prawn ~ peeled & deveined
2 tbsp red curry paste
1 large egg
2 tsp fish sauce
1 tbsp sugar
2 tbsp coconut milk
25g green beans ~ chopped
2 tbsp fresh chopped Thai basil leaves
2 tbsp oil

Directions:

1. In a food processor or blender, add all the ingredients except green beans & basil.  Process until smooth paste for about 30 sec.
2. Transfer the mixture to a mixing bowl, add in the green beans & basil.
3. Sample fish cake with saute 1 tbsp of the shrimp cake mixture in a skillet.  Taste if necessary, adjust seasoning with fish sauce & salt.
4. Heat a large skillet over medium heat & add 1 tbsp oil to coat the skillet & drop 1 tbsp of paste into the skillet.  With damp finger, flatten the paste slightly to abt 1/2" thick.  Cooke the cakes until they are golden brown on each side & cooked through.
5. Remove from the skillet & set aside.  Wipe out the skillet with a paper towel, make more patties from the remaining paste & cook the same way.
6. Serve with a side bowl of the sweet cilantro sauce.

Pineapple Fried Jasmine Rice

Ingredients:
3 cups cooked Jasmine Rice
2 tbsp oil
1 egg ~ lightly beaten
50g red onion ~ diced
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp curry powder
1 tbsp fish sauce
1/4 tsp ground white pepper
1/4 tsp salt
1 cup diced pineapple
20g coriander leaves ~ roughly chopped
75g toasted cashews ~ roughly chopped

Directions:

1. Heat 1 tbsp of the oil in a large wok over highest heat until it begins to smoke.  Pour the egg into the skillet & scramble the eggs, remove the eggs & set aside.
2. Coat the same skillet with the remaining tablespoon of oil & stir-fry the onion, ginger & garlic for about 30 sec till onions become translucent & garlic begins to brown.
3. Stir in the rice, curry powder, fish sauce, pepper & salt.  Mix to coat the rice with all the ingredients, then stop stirring & let it cook for 15-second to achieve some brown bits.  Continue to cook for about 3-5 mins until the rice is nicely browned.
4. Add the cooked egg & diced pineapple & cook for about 1 min to heat the pineapple.  Stir in the chopped coriander leaves.
5. Transfer to a platter, sprinkle the cashews on top & serve.

Fried Chicken Malay Cuisine

Hubby got HSBC voucher of S$450.  We decided to go to the mall & bought couple of items.  One of the items are Philip Deep Fryer cost S$129.  Since I've lots of chicken wings in my freezer, I decided to fry chicken marinated in Malay cuisine flavour.

Ingredients:
10 pcs chicken wings ~ cut in halves



Marinate Paste:
10 shallots
5 cloves garlic
2" turmeric
50g galangal
50g fresh ginger
4 lemongrass
1/2 tbsp black pepper
2 tsp salt or more for taste



Directions:

1. Put all the ingredients in the blender & blend to smooth paste.
2. Marinate the chicken with marinate paste for an hour or more.
3. fill a deep fryer with oil until half-full.   Heat it up, deep-fry chicken till golden brown.
4. Dredge up chicken & drain, remove crispy paste, sprinkle over chicken & serve hot.

Temp @ 180 Deg C for 18 mins.