Durian Fritters

Ingredients
120g self-raising flour
1 tbsp. rice flour
1/4 tsp salt
100ml coconut milk ~ thick
225g durian flesh ~ mashed
40g caster sugar

Method:

1. In a food processor, combine the self-raising flour, rice flour & salt.  Mix well.  Then add coconut milk, sugar & mashed durian; mix into a sloppy batter.
2. Heat enough oil for deep frying in a wok over medium heat.  Use an ice-cream scoop to scoop out the batter & drop into the hot oil.  Do this in batches so you don't overcrowd the wok.  Deep-fry until the fritters are cooked through & golden..
3. Remove fritters as it cooks & drain on paper towels.  Cool slightly before serving.

Note:

If don't have self-raising flour, can substitute with 1 cup AP + 1-1/2 tsp baking powder + 1/2 tsp salt

Doritos Fried Mac "N" Cheese

Ingredients
Mac "N" Cheese ~ Leftover
2 cup Doritos ~ crushed
4 eggs ~ beaten
2 cup All Purpose Flour

Method:

1. Place leftover Mac "N" Cheese onto a parchment lined baking sheet.  Spread evenly & freeze for 2 hours in the freezer
2. Crush Doritos using hand or place it in a food processor & finely crush until they resemble bread crumbs
3. Cut the frozen Mac "N" Cheese into any shape.
4. Batter cut pieces into flour, egg & Doritos crumbs; double dip into egg & crumbs again.
5. Deep fry for 1-2 mins in oil @ 375F or until golden brown; then drain on a paper towel.  Serve & enjoy!

Durian Cheesecake

Ingredient (A)
300g Durian Flesh (Mao Shan Wang is very good)
250g Cream Cheese (Philadelphia)
6 egg yolks
70g caster sugar
60g butter ~ melted
100ml fresh milk
70g cake flour
20g corn flour
1/4 tsp salt

Ingredient (B)
7 egg white
1/4 tsp cream of tartar
70g caster sugar

Method

1. Preheat over to 200 deg C (Top & bottom heat ~ No fan).  Spray 8"x3" round cake pan with non-stick spray.  Line with baking paper.
2. Whisk cream cheese till smooth over a warm water bath.  Add yolk & whisk one at a time.  Then add sugar & melted butter into the batter.
3. Blend durian flesh with milk, sieve & add to batter.  Remove from water bath, sieve in flour, add salt & fold into mixture.
4. In another bowl, whisk egg white at low speed till foamy.  Add cream of tartar & beat at high speed till bubbles become very small but still visible.  Gradually add sugar & beat till just before soft peaks.
5. Fold egg whites into 1/3 at a time.  Pour into cake pan & tap the pan on the counter to release air bubbles.
6. Place warm water (40-50 C) & bake on the bottom-most rack in a preheated 200 deg C oven for 18 mins.  Lower to 160 deg C for 20 mins.  Then 140 deg C for 10 mins & turn off the oven & leave the cake in the closed oven for 10 mins.  Open the door slightly at the end of the baking for 10 mins for the cake to cool.
7. De-pan the cake carefully using a sheet of baking paper to prevent the top from sticking.