Durian Crepe

Durian eaters have gone into this durian crepe frenzy.  I normally have this thin pancake filled with a variety of savoury and sweet fillings - nuts, fruits, ice-cream, cheese, beef - but never with durian. So I figured why not give it a try.  After all, it is the durian season (I guess my durian panna cotta had to wait).  So I got myself some musang king durians (this must be one pricey fruit crepes ever)...the fleshiest and creamiest ones, and started whipping up things. The result: A delightful combination of that rich fruit pulp and custardy cream. Best eaten chilled. 

Crepe
1/3 cup flour1/3 cup rice flour1/3 cup custard flour1 egg
salt
few drops yellow colouring
100ml fresh milk
100ml water (more or less)
butter (to brush on pan)

    Mix all ingredients in a blender and pulse for a while. Use a strainer to ensure mixture is thoroughly smooth. A non-stick pan comes in handy when making crepes or pancakes. You just need to brush a little bit of butter on the pan and heat it very warm. Use a 1/4-cup size container as a scoop and pour onto the pan. As you begin to pour it, immediately move the pan around as to spread the batter thinly and evenly. Lift when all parts are cooked and dry. When placing the pieces on a plate, ensure there is a plastic sheet in between each piece so they don't stick to one another. This could also prevent them from drying out. 

Pastry Cream
3/4 cup sugar
1/2 cup cornflour
1 cup fresh milk 
1 cup water
few drops vanilla essence
3 eggs

     Again, mix all in a blender and pulse. Pour into a pot and turn on the stove. Use a whisk to prevent curdling and as the mixture thickens, whisk it vigorously. Remove from heat and after 5 minutes, add a spoonful of butter. Whisk until all are mixed well. Set aside to cool. In the meantime, whip up a cup of non-dairy whipping cream (I use Rich) and fold the whip and pastry cream together. 

   Now, to assemble the durian crepe. A dollop of cream followed by generous amount of durian flesh, then another dollop of cream on top. Fold in the opposites sides to get that fluffy square or rectangle pillows. Chill before serving. 

PUTRI AYU

Kuih Putri Ayu yang gebu dan lemak manis sangat sesuai untuk dijadikan juadah minum petang. Kuih ini berperisa pandan dan dihiasi dengan kelapa parut yang telah dicampur dengan sedikit garam. Tekstur kuih ini hampir serupa seperti kuih apam yang lembut dan gebu. Resipi dan cara-caranya:

Bahan-bahan:

3 biji telur (gred B)

125g tepung gandum

150g gula

1 cam teh ovalette

1/2 camca teh baking powder

100ml santan

pewarna hijau

1 camca teh paste pandan + 30ml air pandan 

kelapa secukupnya + sedikit garam (gaulkan)

* air pandan - blend 5 helai daun pandan + air 30ml dan tapis dan sukat semula untuk dapatkan 30ml air pandan

Cara-cara:

1. Panaskan kukusan

2. Pukul telur, gula dan ovalette hingga kembang dan gebu

3. Masukkan santan, tepung gandum, baking powder, pandan paste dan air pandan, pewarna. Kacau hingga sebati. Gunakan spatula atau senduk. Kaup dan ratakan tetapi jangan pukul terlalu kuat.

4. Sapu sedikit minyak dalam acuan (lihat acuan di bawah). Masukkan kelapa sedikit dan tekankan.

5. Masukkan adunan dan kukus selama 5 minit.

6. Tunggu hingga sejuk sedikit supaya senang dikeluarkan dari acuan.

KUIH LOMPAT TIKAM - Mynn's recipe

1 cup tepung beras, 1 cup santan, 3 cup air, 1/2 sudu teh garam - blend semua

Kacau dalam kuali dengan 2 helai daun pandan hingga likat.

Bahagi 2.

Satu bahagian dicampur dengan sesudu teh pandan paste dan pewarna hijau sikit.

Satu bahagian dibiarkan begitu saja.

Masukkan sesudu dari bahagian hijau dalam gelas atau mangkuk diikuti yang putih (jadikan berlapis/berlapis-lapis pun boleh)

Masak air gula: 2 cup air + 4 keping gula melaka. Dihidang sejuk.

BISKUT BATIK - Lynn's recipe

No baking or steaming is required for this kuih.Chill and serve as it is. 

What you need:

1 packet of MARIE biscuit (about 325g per packet) crushed into smaller pieces, but not too small

1 small can of condensed milk

1 small can of MILO

1 butter (250g)

Prepare tin. Line with plastic.

Heat a pot on low flame. Melt butter (careful not to burn it).

Add milk, then MILO. Mix well.

Lastly, put in the crushed biscuits. Mix well.

Put into tin. then using a sheet of plastic, press the top layer so that it becomes even and flat.

Once cool, chill it. Cut into small squares.

KEROPOK GENDAR... RICE CRACKERS - Lynn's book

   Pembantu rumah yang baru pulang ke Indonesia ada membawa balik sejenis garam. khas untuk membuat keropok gendar. Garam itu akan menjadikan keropok kembang bila digoreng, katanya. Nasi sejuk lebih yang dimasak semalam (dalam 6 senduk penuh nasi), dikukus semula pagi-pagi, dan bila dah lembut, mereka gunakan lesung untuk lenyek-lenyekkan nasi tu dalam bekas, campur garam special tadi tu dalam sesudu teh. Tidak digalakkan menggunakan food processor atau blender, sebab nanti lembik sangat.

  Bulatkan nasi hancur tadi dan gulung memanjang. Biarkan sejuk (jadi keras macam nasi himpit). Potong nipis-nipis dan canaikan leper. Susun kepingan dalam dulang (alas dengan plastik biar tak melekat) dan jemur di tengah panas hingga kering betul-betul (kalau tak, cepat rosak). Bilah dah betul-betul kering, boleh disimpan untuk digoreng. Kata mereka, keropok ni ringan dan rangup, sedap dimakan dengan sambal pecal.  Sedap hasilnya.

Garam keropok gendar

Keropok yang sedang dijemur