Thursday, 25 June 2009

Durian Fried Rice

I have heard about this Durian Fried Rice from one of the Hong Kong style cafe called "Central" where they have a few branches in Singapore, one of it located at the basement of Takashimaya. I guess not many of us will dare to take the risk on trying this dish on the combination of seafood fried rice with Durian. But to me, this is always an interesting dish to try on since from young I always love the combination of white rice serve with durian flesh.

As now is the Durian peak seasoning, I decided to grab a few from the fruit stall to test out some interesting recipe which I have keep in view for a long time. So based on the food review from some of the blogger who have tried this dish, I came out with my own version of Durian Fried Rice. Since I always fancy the idea of mixing rice with durian, I found this combination of fried rice is very special and the taste do blend in well with the fried, rice and egg. I didn't add any seasoning to this dish, and not even to the prawn as well. Posted by Picasa

Ingredients: (serve 1)
1 Small Rice Bowl Of Cooked Rice
3 Seeds Of Durian Flesh, 80g
5 Medium Prawns, devein
1 Egg, optional
1 Teaspoon Wolfberries
2 Cloves Garlic, finely chopped
1/2 Tablespoon Olive Oil
Chopped Spring Onion

1. Pre-heat a frying pan with oil and saute the chopped garlic until fragrant then stir in the prawn and fry until cooked through.
2. Next stir in the cooked rice and give it a quick stir to separate each of the grain from sticking together.
3. Push the rice mixture to aside(refer to the picture above) then crack an egg into the pan and stir-it through to the rice mixture until combine then add in the wolfberries.
4. Lastly, push the rice mixture aside again and add in the Durian flesh and give it a quick stir to loosen the paste then stir it into the rice mixture till well combined.
5. Remove the pan from heat, and sprinkle chopped spring onion into rice mixture, dish up and serve warm with extra seeds of durian.

a) If you want it to be a bit savoury, you can add 1/4 teaspoon of salt or seasoning to stir-fry the fried before adding the durian.

Durian Chocolate Chiffon Cake

This is 2nd Chiffon Cake recipe that I experiment and tested. I used the combination of Cocoa Powder + 70% Dark Chocolate + fresh DURIAN as main ingredients. So you can imagine having a bite on this slice of cake with such combination where you can actually smell and taste the baked durian in a rich cocoa content. Since this is a chiffon cake, you will find the texture of the cake to be light, spongy and fluffy rather than that greasy and dense compare to cake.

Sunday, 21 June 2009

Sweet Potato & Sesame Chiffon Cake

Recently while blog hopping around, I saw a few of my favour food blogs will into chiffon cake making. So I thought maybe I would also like to join in the fun of chiffon cake making. After much selection I decided to settle on this Sweet Potato & Sesame Chiffon Cake rather than our usual local Pandan Chiffon Cake.

Saturday, 20 June 2009

Wholemeal Pumpkin Mantou

This is a busy weekend for me as I suddenly have the urge to conquer a few recipes in my to-do-list. While waiting for my son to finish his Saturday enrichment class, I managed to stomp upon this Organic Wholemeal Flour from one of the local supermarket. It has a finer and right texture compare to another brand that I used to buy so I decided to get a packet to test out my new Steam Pumpkin Mantou recipe which I modify from the previous recipe that I made.

I modify the recipe a bit which made this rather simple and easy compare to previous one. And this Steam Mantou is full of texture when biting because of the use of the Wholemeal flour, Sesame seeds, Raisin and Wolfberries.Posted by Picasa

230g Pumpkin, skin removed
250g Wholemeal Flour
1 Teaspoon Active Dry Yeast
1 Teaspoon of Baking Powder
5 Tablespoons of Brown Sugar
1 Tablespoon Black Sesame Seeds
1 Tablespoon White Sesame Seeds
2 Tablespoons Wolfberries, cut into halves
2 Tablespoons Golden Raisin, chopped
20 - 40ml water
1 Tablespoon of Vegetable Oil

1. Cut the pumpkin into small cubes, rinse it with water then place them into a microwave safe bowl and cook in Microwave High for about 5 - 6 minutes with a cup of water.(Stop 2 minutes in between to give a stir to the cubes to cook them evenly)
2. When the cubes became soft, mashed them using a fork and set side to cool to lukewarm temperature before adding to the flour to form a dough.
3. Sift the flour, baking powder and yeast together then add in the sugar and stir till combine.
4. Next slowly add in the mashed pumpkin and stir using a pair of chopstick till combine, you might need to add some water in order to form a dough.
5. Moist your hand with some oil and give the dough a few knead to combine it then set it aside in a lightly flour/oil bowl to proof for about 20 - 30 minutes until double it size.
6. Divide the dough into 2 or 3 portions then on a lightly floured work surface, flatten each portion into a rectangular shape shown like that picture shown above, sprinkle some chopped wolfberries, golden raisin and sesame seeds then roll it up lengthwise into an oblong shape then cut them into equal portion.
7. Place each shaped portion on a piece of greaseproof paper, top with some extra wolfberries and sesame seeds then arrange on the steamer rack and steam over medium heat for about 8 - 10 minutes depend on the size.
8. Repeat for the rest of the portion of dough and steam accordingly. (I made about 12 Mantou with the size of about 2.5" before steaming)

a) You might need to cook the pumpkin for about 3 - 5 minutes more before it will be soften depend on the power of your microwave.
b) You can also replace the brown sugar with caster sugar instead.
c) This is best to serve within the same day, if not you can keep in the freezer for a few weeks, and reheat it before serving.