DURIAN CREEP

Bahan-bahan dadar

100 gm tepung gandum. 

1/4 sudu teh garam.

3 biji telur dipukul ringan. 

250ml susu cair. 

1 sudu besar mentega cair. 

beberapa titik pewarna kuning/hijau.

Inti kastard durian

250ml susu cair. 

2 sudu besar tepung jagung. 

2 sudu besar gula pasir.

 1/4 sudu teh garam. 

1 kuning telur. 

150 isi durian.  

cara-cara
1. Satukan bahan dadar dan whisk hingga rata, kemudian tapis. Nieza masukkan semua dalam blender supaya tidak berketul.

2. Panaskan kuala non stick kecil tanpa perlu meleserkannya dgn minyak, ambil satu senduk adunan dan buat dadar yg nipis. pastikan setiap kali menuang adunan, kuali di angkat dari dapur supaya tidak hangus.

3. Biarkan bahagian bawah masak, kemudian terus angkat dan terbalikan dengan permukaan yg licin berada di bawah. buat hingga habis.
4. Letak 2 sudu kecil inti di tengah dan lipat seperti membuat lepat dengan permukaan yang licin di bahagian luar. 

Bahan inti 
1. Larutkan tepung jagung dan susu segar hingga rata. kemudian satukan dengan bahan2 yg lain di dalam periuk dan masak hingga inti menjadi kental. sejukkan dahulu sebelum di isi di dalam dadar. 

RECIPE 2

aiiii... tak habis-habis lagi ke.. demam crepe durian ni..
Sedap sangat ke??
Tentang sedap atau idak tu.. teman tak boleh lah nak khabor..
Kena la deme tanye dengan meka-meka yang pakat-pakat suke bebenor tu..

Sekarang ni dah musim durian barangkali..
Sana sini dah nampak banyak orang jual durian tepi jalan..
Kat Kip Mart pun dah berlambak-lambak dah durian.. pilih aje le.. mana yang berkenan dan Bergantung juga pada kantung poket masing-masing..

Penangan durian ni cukup hebat..
Kadang-kadang, kerana pokok durian yang sebatang pun boleh bergaduh adik-beradik..
Ita selalu terfikir.. sedap sangat ke durian ni..?
Pelik jugak bila tengok orang berebut-rebut beli durian, sampai ada yang bergaduh-gaduh kerana dusun durian.. alahaii..

Kemarin, ita buat lagi durian crepe ni atas permintaan seseorang..
Amirul bagi tau ita , ada seorang teman FB ita dan juga isteri kepada rakan suami ita  dan Amirul, mengidam sangat nak makan durian crepe yang ita buat..
Dulu ita pernah bagi durian crepe ni untuk di rasa oleh suaminya..
Entah apalah yang suaminya ceritakan pada isterinya.. teruslah isterinya mengidam sangat nak makan durian crepe ni dan meminta Amirul pujuk ita untuk buatkan untuknya..
kata Amirul " sebijik pun jadilah mak.. kesian kakak tu.. dia mengandung.. dan nak sangat makan durian crepe yang mak buat.."

Ita pulak memang jenis tak sampai hati.. lebih-lebih lagi bila mendengarkan yang rakan tu.. mengidam..
Ita pun suruhlah suami ita pergi cari durian.. Alhamdulillah.. kebetulan sekarang dah musim durian, jadi taklah susah sangat nak dapatkan durian..

Ita buat lebih sikit, sebab adik ipar ita pun dah lama nak merasa durian crepe ni. Jadi ita buatlah banyak sikit dapatlah bagi kat jiran-jiran , isteri kawan Amirul, adik ipar ita dan juga anak-anak ita Amirul dan Azrul yang belum pernah lagi merasa.

Kali ni ita buat lain sikit..
Hasil kombinasi pelbagai jenis tepung yang menjadi kesukaan ramai..
Intinya pula ita gunakan teknik.. kukus.. grill.. pangang.. kukussss.. hihi lawak aje..
Intinya ita buat 2, satu ita gunakan whipping cream sahaja bersama isi durian..
yang lagi satu ita gunakan krim kastard filling yang kata anak-anak lebih wallahhh!! macam makan ice cream pulak!!

Nak tau resepinya..
Sediakan pen dan kertas..
Kita salin resepi dahulu.. sediakan bahan-bahannya dan mula lah mengcrepe!! yok!! 

DURIAN CREPE WITH CREAM CUSTARD FILLING

CREPE

40 gm tepung gandum
40 gm tepung ubi
20 gm tepung jagung
20 gm tepung Hoen Kwe ~ jika tak ada boleh gantikan dengan tepung kastard
1 biji telur saiz A
1 sudu besar minyak Mazolla ~ jika tak ada gunakan butter yang dicairkan atau minyak masak
130 ml susu segar
50 ml air ~ bergantung kepekatan
Secubit garam
1 sudu besar gula halus
Pewarna kuning
Perasa durian / durian paste 

Dalam satu bekas, satukan semua tepung kemudian di ayak
Kemudian campurkan semua bahan lain dan kacau rata
Kepekatan adunan hendaklah tidak terlalu pekat dan tidak terlalu cair
Jika pekat tambahkan sedikit lagi air.
Kemudian di tapis

Sediakan pan untuk membuat crepe
Panaskan dengan api yang kuat hingga pan benar-benar panas ini untuk mengelakkan crepe melekat.
Kemudian perlahankan api ke sederhana
Oleskan pan dengan minyak makan atau butter dengan menggunakan kitchen tisu
Bila kuali dah sederhana panas baru kita letakkan sedikit adunan
Goyang-goyangkan kuali supaya ia rata
Masak hingga ia mengelembung-gelembung sedikit
Tak perlu di balikkan
Buat sehingga habis
Untuk mengelakkan crepe kering lapis crepe dengan plastik
Jangan di tindih-tindih semasa panas nanti ia tak cantik!
Tunggu dia benar-benar sejuk baru boleh di tindih satu persatu

Adunan ni dapat anggaran 15 ~ 20 bergantung ketebalan dan besar pan kita.

CREAM CUSTARD FILLING

1/2 cawan tepung gandum ~ 85 gm
1 1/2 sudu makan tepung kastard atau tepung jagung
1/2 cawan gula ~  tambah lagi anggaran 2 sudu besar
4 biji kuning telur
3 cawan susu ~ boleh guna susu segar atau susu cair
30 gm butter
1 sudu teh esen vanilla
Secubit garam
Non Dairy Whipping Cream secukupnya.

Ayakkan tepung terlebih dahulu
Satukan tepung dan gula dalam satu bekas
Masukkan 4 biji kuning telur dan 1 cawan susu.  
Kacau hingga adunan sebati
Masukkan semua baki susu, secubit garam dan esen vanilla 
Kacau rata
Panaskan atas dapur dengan api sederhana hingga adunan pekat.
Sentiasa kacau supaya adunan tidak hangit dan berkerak di dasar.
Bila ia dah meletup-letup segera tutup api
Tambahkan butter dan kacau hingga adunan menjadi licin dan berkilat.
Biarkan ia sejuk
Simpan dalam bekas bertutup atau balut bekas dengan plastik dan simpan dalam peti ais hingga ia dingin

Adunan ni dapat agak banyak.
Boleh simpan dalam peti ais dan tahan seminggu
Jika tak nak banyak buat 1/2 daripada adunan

Ambil 1 cawan Non Dairy Whipping Cream, pukul hingga mengental
Kemudian campurkan ke dalam Cream kastard kita tadi.
Kaup balik hingga adunan sebati
Jika adunan berketul, masukkan dalam mixer dan pukul sekejap aje anggaran ia sebati dan kental. 

 

CARA PENYEDIAAN

Kepingan crepe ~ secukupnya

Krim Kastard ~ secukupnya

Isi durian ~ secukupnya

Letakkan sekeping crepe

Letakkan krim kastard di atasnya

Kemudian letakkan isi durian

Tutup kembali denga krim kastard

Lipat seperti kita melipat sampul surat

Buat sehingga habis

Simpan dalam peti ais dan sangat enak di makan dingin 

Durian Parfait

Show: Back to the Streets   Chef: Malcolm Goh   Category: Dessert

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Visit microsite: http://www.asianfoodchannel.com/backtothestreets/

Ingredients

• Durian Parfait:
• 12 pieces grade A durian
• 200 ml santan
• 7 nos egg yolk
• 500 ml cream
• 100 gms sugar
• Vanilla foam:
• 1 pod vanilla
• 100 gms sugar
• 400 ml milk
• 1 tsp soya lecithin

Methods

1. Durian parfait:
2. Remove the flesh from the durian seeds and reserve.
3. Combine and whisk the egg yolks, santan and sugar over a baine marie or hot water bath until pale and thick.
4. Allow to cool down completely and stir in the reserved durian flesh.
5. Whip the cream until stiff peaks and fold into the chilled durian mixture.
6. Pour mixture into desired moulds and freeze overnight.
7. Vanilla Foam:
8. Combine the sugar and milk into a pot and bring to a simmer.
9. Cut the vanilla length ways and remove the seeds from the pod.
10. Add into the warmed milk together with the soya lecithin.
11. Using a hand blender, blend the surface of the milk to create volume and foam.

POTATO AND MUSHROOM PIEROGIES

Potato and Mushroom Pierogies with Roasted Applesauce

The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

Pierogi are half circular dumplings of unleavened dough, stuffed (singularly or in various combinations) with mashed potatoes, cheese, cabbage, sauerkraut, meat, mushrooms, spinach, or other ingredients depending on the cook's personal preferences. Dessert versions of the dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, raspberry, blueberry, peach, plum, or apple; stoned prunes are sometimes used.

Mashed potatoes mixed with farmer's cheese and fried onions is a popular filling in Poland and Ukraine. In Poland, this variety is called Ruskie pierogi. A popular filling for pierogi in Canada is mashed potatoes mixed with grated Cheddar cheese.

This was another great challenge, given the fact I've never made pierogi before. It was mandatory for us to make the dough, and filling (sweet or savory), from scratch, but then we were encouraged to bust open pierogi and make them a true international dumpling, by creating pierogi with non-traditional fillings representing our locale.

Tyler Florence made Pierogies, and Galumpkis (stuffed cabbage rolls), on a Food 911 episode, called Grandma's Galumpkis.  He's never led me astray before, so I went with his recipe.

For me, Tyler's recipe was perfect for the Daring Cooks' Challenge. The filling was non-traditional, and I was able to use fresh mushrooms and leeks from our local Farmers' Market. John loves mushrooms, potatoes and cheese, so I already knew he would love them. Also, Tyler's method of frying the pierogi first, then steaming them, created a slight crispiness and beautiful golden brown color. Boiling the pierogi was a less appealing method. I also made a more traditional filling of mashed potatoes and cheese, which was tasty, but the batch with Tyler's filling was the winner in our house.

Potato and Mushroom Pierogies with Roasted Applesauce
Recipe courtesy of Tyler Florence

Ingredients

Dough:
4 large eggs, plus 1 egg for egg wash
1/2 cup (1 stick) melted unsalted butter, cooled
1/2 cup sour cream
1 teaspoon salt
5 cups all-purpose flour, plus more for dusting

Filling:
1 pound potatoes, peeled and cubed
2 tablespoons unsalted butter, plus more for sautéing
1 large leek
10 ounces mushrooms, finely chopped
4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup heavy cream
Chopped fresh flat-leaf parsley, for garnish
Roasted Applesauce, recipe follows

Directions

To make the pierogi dough: Mix the 4 eggs, butter, sour cream, and salt together in a bowl with a whisk. Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater. Stir the mixture together with a fork, gradually incorporating the flour into the well until a soft dough forms. Squeeze the dough with your hands; if it’s too sticky, add a bit of flour; if it’s not pliable, add a couple of drops of water. Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes. Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.

To make the filling: Cook the potato cubes in boiling salted water until tender, about 15 minutes. Drain and then mash them with a ricer or regular old potato masher while they are still hot; set them aside to cool while preparing the rest of the filling. Trim the root off the end of the leek and cut off all but 1-inch of the green part. Halve the leek lengthwise and rinse really well under cool water, checking for dirt everywhere; it gets trapped in all the layers of outer leaves. Slice the leek finely. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the leek, mushrooms, and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper. Continue to cook until the vegetables are broken down and almost dry, then pour in the cream, stir to incorporate. Remove the pan from the heat, take out the sprigs of thyme, and scrape the mushroom mixture into the potatoes, mix well to incorporate the ingredients. Make sure the filling is not too hot, or it will start to cook the dough, causing it to sog.

Lightly flour your rolling pin and counter. Take 1/2 of the dough (leaving the rest covered so it doesn’t dry out while you work) and roll it out into a thin circle, about 1/8-inch thick. Using a 3-inch round cookie or biscuit cutter, cut circles out of the dough. Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2-inch border. Beat the remaining egg with 2 tablespoons of water to make an egg wash and brush it on the edges of the circle. Fold the dough over in 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork. Lightly tap the bottoms of the dumplings on the counter to make it flat. Repeat with the remaining half of dough and filling. You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the frozen section of the grocery store.)

Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat. Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides. Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates the turnovers should be cooked and crisp. Arrange the pierogies on a platter, garnish with parsley, and serve with roasted apples and/or sour cream (I also served with some caramelized onions).

Roasted Applesauce
Makes 2 cups

3 Gala apples, peeled, cored, and coarsely chopped
3 Golden Delicious, peeled, cored, and coarsely chopped
1 lemon, juiced
2 cinnamon sticks
1/4 cup sugar
Pinch salt
2 tablespoons unsalted butter

Preheat the oven to 400 degrees F.

Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar, salt, and butter.

Bake until the apples are roasted and soft, about 30-40 minutes. Serve the chunky applesauce with pierogies, either hot or chilled (after roasting the apples, I mashed them a little with a potato masher).

ANGEL'S FOOD CAKE

Ingredients

for the cake

• 50 grams best-quality cocoa powder (sifted)
• 100 grams dark brown muscovado sugar
• 250 ml boiling water
• 125 grams soft unsalted butter (plus some for greasing)
• 150 grams caster sugar
• 225 grams plain flour
• ½ teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 2 teaspoons vanilla extract
• 2 large eggs

for the frosting

• 125 ml water
• 30 grams dark brown muscovado sugar
• 175 grams unsalted butter (cubed)
• 300 grams best-quality dark chocolate (finely chopped)

KITCHEN

Method

1. Preheat the oven to 180°C/gas mark 4/350°F.
2. Line the bottoms of two 20cm / 8inch round sandwich tins with baking parchment and butter the sides.
3. Put the cocoa and 100g / half cup dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
4. Cream the butter and caster sugar together, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.
5. While this is going on – or as soon as you stop if you’re mixing by hand – stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
6. Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
7. Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
8. Divide this fabulously chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
9. Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.
10. But as soon as the cakes are in the oven, get started on your frosting: put the water, 30g / 2 tablespoons muscovado sugar and 175g / 1 1/2 sticks butter in a pan over a low heat to melt.
11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
12. Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t.