[Durian Feast] Durian Pancake vs Durian Steamed Cake vs Steamed Durian Egg Custard

Despite of the hot and terrible humid weather going on for the past weeks I am still craving for these "Durian Treats" instead of some cooling stuffs like herbal jelly, ice kacang or cheng teng. Durian is one of my favourite fruit since childhood and I have use it to create many different recipes in this blog such as Durian Fried Rice, Double-boiled Durian Chicken Soup, Durian Chocolate Chiffon Cake and etc.

And in this post I will be sharing 3 quick and easy recipes on snack and dessert using Durian as one of the key ingredients. Do let me know which your favourite Durian Dessert!!!!

I am sure most of you love the Durian Pancake from either Four Seasons, Emicakes, Teng Yu (鼎优) or etc. To be honest I am also one of the fans from Four Seasons who loves their Durian Pancake and Durian Puffs. Here I would like to share a simple recipe where you can either make a thin and crispy or thick and fluffy pancake wrapper for your durian pancake.

Ingredients: (makes 6, 12cm diameter pancakes)
100g Plain Flour
1/2 Teaspoon Double Acting Baking Powder
200ml Thick Coconut Milk/Fresh Milk
1 Egg, 60g
70g Caster Sugar
Pinch of Salt

Filling:
200g Fresh Durian Pulp, seeds removed

Method:-

1. Sift plain flour and double acting baking powder together.

2. Beat egg and sugar until creamy and fluffy (about 3 - 4 minutes) before stirring in the flour mixture.

3. Next add in remaining ingredients, mix well to form a smooth batter.

4. Set batter aside in the fridge for about 30 minutes.

5. Heat up a non-stick pan, lightly grease it with cooking oil and add in 1 1/2 tablespoon of batter, swirl pan and cook the pancake skin over medium low heat. (for thin and crispy wrapper reduce to 3/4 tablespoon and swirl it as thin as possible)

6. Turn the pancake over when you see large air holes appearing on it(refer to the photo above) and cook for another 1 minutes or less depend on its thickness.

7. To serve, scoop some mashed Durian pulp onto pancake skin and fold into half to form semi-circle. Serve immediately or keep in the fridge for cold version.

*Note:-

~ If using Fresh Milk, reduce the amount to 150 - 180ml and stir in slowly to achieve pancake batter consistency.

~ You can prepare the batter the night before and use it for breakfast with other fillings such as jam, honey, peanut butter and etc.

Durian Pancake

On the other hand if you want something more filling for tea-time or morning breakfast perhaps you could consider making some of these Durian Steamed Cake using a packet of instant pancake flour mixture to whip up these soft and fluffy steamed cake in 15 minutes.

A few weeks back while looking around the food section at Daiso, I happened to see one of it's Japanese Recipe Books featured a similar steamed cake that I would to try using Japanese Pancake flour. So with my limited knowledge on Japanese words and the help of some photos illustration I managed try out the recipe translated before with this pancake flour shown above.

Ingredients: (makes 4)
100g Pancake Flour
1 Large Egg
3 Tablespoon Caster Sugar
2 Tablespoon Corn Oil
50ml Fresh Milk
Fresh Durian Pulp, toppings

The end result of these steamed cake are very close to FourLeaves, Japanese Steamed Cake texture which is light, soft and fluffy. And you can always mix and match with different ingredients such as Matcha, Cocoa Powder, Orange and etc.

Method:-

1. Using a balloon whisk, beat egg and sugar till foamy and pale (about 3 minutes).

2. Stir in Oil and Fresh Milk in sequence then follow by the pancake flour till well combined.

3. Lastly toss in 1 tablespoon of durian pulp, mix well. Spoon mixture into prepared foil/ramekins cups that are lined with paper liners.

4. Top each cup batter with some durian pulp and place the cups in steamer/wok(with boiling water in it), cover and steam over high heat for about 10 - 12 minutes(depending on the size) or until a skewer inserted into one of the cake and comes out clean.

5. Alternatively, you can add some corn kernels together with durian pulp as topping too.

Finally for something smooth and creamy, if remember a few months ago I have shared a recipe on the "Steamed Milk With Egg Whites"(recipe HERE) with toppings such as Purple Sweet Potatoes and Pumpkin. For this post I will be using a similar recipe to make a Durian version for all the Durian fans.

Ingredients: (serves 2)
200ml Fresh Milk
2 Large Egg White, (60g egg)
2 Tablespoons Sugar
100g Fresh Durian pulp
Extra Durian Pulp, for topping

Method:-

1. Add milk in a microwave safe bowl, heat on HIGH powder for 60 - 90 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of fresh durian pulp into each rice bowl (size about 250 - 300ml) and use the back of a spoon gently press and spread out the durian pulp evenly in the bowl.

5. Next slowly sift in the milk mixture into each bowl. Wrapped it with microwave safe cling-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add extra durian pulp as topping then continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.

7. Remove from heat and serve warm or cold.

Above photo shows are my collection of recipes using Durian as one of the Main Ingredients. If you are interested to read more about it, you can click on the related link HERE. Lastly I hope you would like the 3 NEW Durian recipes above and do share with me your feedback if you try.

[June - $20 Budge Meal] Round-Up!

Thanks everyone for supporting the June - $20 Budget Meal event on using any types of "Noodles" to create a one-pot dish. Sorry for the late round-up and I sincerely would like thanks each and everyone of you who takes the effort to note down the pricing of each ingredients and total spending of the dishes to support this event. Here we have a total of 15 fabulous "Noodle" dishes created by a group of wonderful bloggers and facebook friends from different countries such as USA, Australia and Singapore.

Here are all the entries for the [June - $20 Budget Meal], listed in the order of the date submitted.

Fried Tung Fun (Glass Noodles)
by Ellena of Cuisine Paradise (Singapore)
Total Spending: S$7.40; Serves 4



Fried Udon
by Veronica Chia of Peng's Kitchen (Singapore)
Total Spending: S$5.55; Serves 4



Ravioli with Chicken Filling in Tomato Sauce
by Wai Fong of Fong's Kitchen Journal (Singapore)
Total Spending: S$9.60; Serves 4



Mee Hoon Kuay (面粉馃)
by Janine of Not the Kitchen Sink! (Australia)
Total Spending: AU$7.06; Serves 2



Prima Taste Singapore Laksa La Mian by Ellena of Cuisine Paradise (Singapore)
Total Spending: S$8.75; Serves 2



Soy Sauce Chicken Noodles
by Wai Fong of Fong's Kitchen Journal (Singapore)
Total Spending: S$6.60; Serves 3



Braised Meesua With Chicken and Greens In Abalone Sauce
by Alice of I Love.I Cook.I Bake (Singapore)
Total Spending: S$7.50; Serves 4<
Fried Noodle with Vegetables
by Ann of Anncoo Journal (Singapore)Total Spending: S$11.20; Serves 3



Mixed Tempura Udon(served 2 Ways)
by Wai Fong of Fong's Kitchen Journal (Singapore)
Total Spending: S$5.60; Serves 3



Capellini Aglio e Olio with Zucchini, Bell Peppers, Mushrooms
by HL(tigerfish) of An Escape to Food (California : United States)
Total Spending: USD5.70; Serves 2



Hokkien Lor Mee
by Gertrude of My Kitchen Snippets (Pennsylvania : United States)
Total Spending: USD6.50; Serves 4



Stir Fry Korean Sliced Rice Cake
by Wendy of Wen's Delight
Total Spending: S$8.20; Serves 2-3



Spinach Rocket Pesto Salmon Spaghetti
by Daphne of More than Words (Australia)
Total Spending: AU$9.00; Serves 4



Titi Noodles (Mie Titi)
by Alice of I Love.I Cook.I Bake (Singapore)
Total Spending: S$15.40; Serves 4-6



Colorado, United States
by Ching of Little Corner of Mine (Colorado, United States)
Total Spending: USD5.75; Serves 4

We shall have a rest for July and I shall update everyone on the new theme for August soon :) Stay tune!

Singapore Food Festival 2011 - Journey of CURRIES and SPICES

This year the Singapore Food Festival(SFF) 2011 returns with Singapore's Multicultural heritage and culinary diversity under the theme of "CURRY AND SPICES" starting from 15 to 24 July 2011. Targeting to have at least 400,000 turn-up, the SFF teams will take your gastronomic journey on LAND, WATER and AIR where you can experience the magical spices in food for this year event.

Below are some details of this year SFF events which I have gathered from their Media Conference on Tuesday, 05 July 2011. Do check it out and see which event and timing suits your preference to embark your SPICY journey for this year Food Festival.

Panelist Discussion about this year Singapore Food Festival and it's highlight on each core events starting from 15 - 24 July 2011. The panelist on stages are Mr Andrew Phua(STB), Chef Milind Sovani (SFF 2011 Food Consultant), Mr Luke Lee(SPOC) and Mr Shanmugam(IRAS).

During the cooking demonstration Chef Milind Sovani shares the purpose and benefits of adding Spices in Indian Cooking. Above photo show the process of cooking Paneer Makhani which is Cottage Cheese in butter gravy.‏

For the second cooking demonstration we have Flying Roomali which is a Chapati that is thin like handkerchief.

Singapore Food Festival 2011

CORE EVENT #1

Commencing on 15 July 2011, the Singapore Food Festival Village will be the biggest Food and Beverage event ever at Singapore River with more than 60 food stalls and 130 over 100 participating Food and Beverage outlets from the surrounding malls. So don't miss the opportunity to satiate your craving with mouth watering array of curries and favourite local delights infused with SPICES.

SINGAPORE FOOD FESTIVAL VILLAGE

Date: 15 - 24 July 2011
Time: 4.00pm - 11.00pm(weekdays) / 12.00pm - 11.00pm(weekends)
Venue:Clarke Quay Read Bridge And Along Central River Promenade
Admission: FREE (Pricing of the food starts from S$2.00 onwards)
Website and Details HERE.

Jumbo Seafood which will be one of the stalls at the Singapore Food Festival Village with their signature Singapore Chilli Crab and Singapore Black Pepper Crab which I am sure will be well-received by both tourists and local Singaporean.

If you are looking for some new dessert I strongly recommend you to try this Gelato, Spiced Ice Cream which is specially designed for the Singapore Food Festival 2011. There have about 5 different flavour to suit ranging from Vanilla Saffron which shown on the above on the left side, Sansho Pepper (top right corner), Raspberry Ginger, Wasabi and Chocolate Chilly. I have tried both the vanilla saffron and sansho pepper and personally I prefer the later which a hint of fresh lime scent and a cinnamon secondary taste.

Singapore Food Festival 2011

CORE EVENT #2

As for the Singapore Food Festival Culinary Adventures it will allow those looking for a more personal culinary experience to embark a gastronomic journey which takes them high into the SKY, cruising leisurely on WATER or a LAND adventure with Masterchef on either one of the following event:-

TIFFIN CRUISE (WATER)

Date: 15 - 24 July 2011
Time: 4.00pm - 10.00pm
Duration: 45 minutes per cruise
4.00pm - 4.45pm; 5.00pm - 5.45pm ; 6.00pm - 6.45pm
7.00pm - 7.45pm ; 8.00pm - 8.45pm; 9.00pm - 9.45pm
Venue: Singapore River Cruise Liang Court Jetty
Pricing: S$38+ per pax (Inclusive of a free tiffin and meal and drink. Pricing subject to Goods and Service Tax)
Website and Booking HERE.

For those who enjoy cruise ride this Tiffin Cruise will surprised you with mouth-watering curries and dishes that infused with spices while relaxing a ride along the Singapore River. There will be a chef on board making piping hot and delicious Naan(Indian flat bread) to go with the food selection served in the Tiffin carrier. After the cruise ride you can keep the Tiffin carrier as a memento too.

You'll find that different cultures of food made with spices presented in the tiffin carrier such as -
* 1st Layer: Satay and Ngor Hiang
* 2nd Layer: Chicken Bryani and Fish Curry
* 3rd Layer: Nonya(Peranakan) Kueh

Here are some of the sample dishes for the Tiffin Cruise during the Singapore Food Festival 2011 Media Launch.

TRISHAW HERITAGE TRAIL @ LITTLE INDIA (LAND)

Date: 16, 17, 23 and 24 July 2011 (ONLY)
Time: 10.00am - 1.30pm
Venue: Little India
Pricing: S$88+ per pax (Pricing subject to Goods and Service Tax)
Website and Booking HERE.

Immerse in the scents of spices and the colourful heritage of Little India with hearty breakfast at Komala Vilas Restaurant before the walking tour around Little India to learn more about the unique ingredients, spices and kitchenware used. In this heritage trail you also get to blend your own spices, enjoy a trishaw ride, observe a cooking demonstration by a Masterchef before enjoying an authentic Indian cuisine lunch at Muthu's Curry.

Here are some of the sample dishes from Muthu's Curry Restaurant during the Singapore Food Festival 2011 Media Launch. I love their Chicken Tikka

SPICE AND CANAPE IN THE SKY

Date: 16, 17, 23 and 24 July 2011 (ONLY)
Time: 5.00pm - 7.00pm
Venue: Singapore Flyer
Pricing: S$108+ per pax (Pricing subject to Goods and Service Tax)
Website and Booking HERE.

Embark on a sky-high culinary affair on board the Singapore Flyer and learn how to enhance flavours, colours and nutritional value of canapes through the use of spices with Masterchef.

Ticket includes:-
1. Ride on the Flyer (2 rotations);
2. Canapes making session (30 - 40 minutes);
3. Ingredients for hands-on Canapes making session;
4. Catered Canapes as snacks; and
5. Beverages such as soft drinks, wine and beer

Singapore Food Festival 2011

EVENTS AT LITTLE INDIA

LONGEST TABLE
Date: 23 July 2011 (ONE DAY ONLY)
Time: 6.00pm - 10.00pm
Venue: Race Course Road, Little India
Pricing: S$80.00 and S$100.00* sit down buffet dinner (*exclusive seating on the Guinness World Record Table)
Website and Booking HERE.
~ All participants will receive a goodie bag.

Ending the food festival on a high note will be the Longest Table at Little India which held on 23 July 2011 along Race Course Road where diners will be treated to a sumptuous buffet spread inclusive of a free flow of chilled beer, wine and refreshments.

Participants will get a chance to be part of a Guinness World Record by dining on the world's SINGLE longest table at 120 Metres long to cater for 400 guests to sit side by side comfortably. On the same day, President S.R. Nathan will be making a special appearance to launch and sign 30 copies of the cookbook shown below that features favourite dishes of Singapore's past and present ministers, professionals and celebrities.

Renowned Indian restaurants will each contribute their signature dishes to the buffet so that diners can look forward to sampling the best Indian dishes that Singapore has to offer. Here are some of the dishes featured out of more than 50 dishes that will be served at the Longest Table. (Top Right Down: Freshly made Naan with mint sauce, Jalebi (fried sweet dipped in sugar) and Appam with either red sugar or stew)

SPICE POTPOURRI COOKBOOK

In conjunction with the Singapore Food Festival 2011, the Indian Restaurants Association Singapore (IRAS) will be launching a cookbook, titled "Spice Potpourri" at the Longest Table at Little India on 23 July 2011. This cookbook includes the favourite dishes and recipes from President S. R. Nathan, Singaporean Ministers and other well-known Singaporean personalities.
Pricing: S$35.00(hard cover copy), S$25.00(soft cover copy)

Singapore Food Festival 2011

EVENTS AT KAMPONG GELAM

Kampong Gelam presents Rendang Tales and Spices which will be held at the historic Kampong Gelam area where participants can immerse themselves in enriching cultural through fun and engaging activities. They also get to learn the essential of Malay cuisine and discovering the art of perfumery. More details can refer to the link HERE.

From Gourmet Port we have some Hummus Bruchetta which is an Italian hearty starters with Hummus spread(a popular Middle Eastern dip) and Roti Jala with Rendang.

Some of the yummy snacks and finger food from Bushra Cafe such as Thai Chicken Wrap(top right) and Falafel(bottom left).


FOOD SAMPLED AT THE MEDIA CONFERENCE

Lastly these are some of the food that we have sampled from some of the participated restaurants and eateries during the Singapore Food Festival Media Conference on 05 July 2011. If you like SPICES and CURRIES, do hurry and grab your seat(s) for the Longest Table Buffet or any one of the Culinary Adventures events lining up for you.

P/s: Some Photos are Credited to Word Of Mouth Communications and Singapore Food Festival

Get your FREE 1 PINT treat from New Zealand Natural

Heard from one of my facebook friends that New Zealand Natural has an on-going promotion that goes just well to help you cool off in the hot and humid weather starting from May 2011 till 24 July 2011. Whenever you buy 1 Quart of ice-cream you will receive another 1 Pint(worth S$11.80) absolutely FREE! So why not take advantage of these great savings and stock up your freezer with some of your favourite choice today !
Price: $$20.40 per quart of ice-cream

Try some of the yummy flavour at their New Zealand Natural Cafe at NEX Shopping Mall last week after our dinner and it taste really good despite on either Ice-Cream, Sorbet or Yoghurt. Here we ordered, "Superfruit Sensation"(front) which is Sorbet with pomegranate, goli berry, blackcurrant and passionfruit combined with mango juice blend with blueberry and ice. It taste really refreshing with fruity fragrance and the sweetness is just right for our preference.
Price: S$4.20 per scoop

This "Forest Berry" Frozen Yoghurt are made with live probiotic cultures, strawberry juice blend, blueberry, raspberry and etc. And for your information Blueberries are rich in antioxidants which help lower cholesterol and may protect against age-related deterioration of the brain. To my surprised their forest berry yoghurt is not as sour compare to those other brand that I have tried before. And the taste is very really natural like you are eating frozen berry on it's own. Worth trying!
Price: S$4.20 per scoop

So hurry down to one of their outlets(location HERE) to try their ice-cream as well as grab a Quart of that fabulous promotion too!

*NOTE: The 30:30 promotion would not be available for the month of May to July 2011.