Pengat Durian

Ingredients

1 pc            medium size durian 

1 cup          thick coconut milk

2 bowls      water

To taste       palm sugar

a pincd        salt

Method:

1.  Place 2 bowls of water into a wok on a stove, turn on the fire.

2.  Open the durian with an axe (I use a cleaver) and put all the flesh into the water.

3.  Cook until all the flesh detached from the seeds.

4.  Now add the santan.

5.  Add a pinch of salt.

6.  Stop cooking when mixture attain the thickness you prefer.

 

CENDOL JELLY

 

Ingredients :

1000ml  Water

400ml  Santan (1 bx Ayam brd Lite + 1 bx Kara brd)

245g  Gula melaka (cut into small pcs)

6 tsp  Agar-agar powder 

0.5 tsp  Jelly powder

4  Pandan leaves

Methods:

1. Mix agar-agar & jelly powder in some water.

2. Add gula melaka, pandan leaves to water n bring to slow boil till g.melaka dissolves.

3. Turn down the fire. Add in agar-agar/jelly mixture. Stir till dissolve.

4. Add in santan then off the fire. Do not over boil the santan.

5. Filter dry the cendol then toss them in the tray

6. Filter n pour santan mixture into tray.

7. Chill in fridge over night.

Soya Longan Jelly

Ingredients

·                     10g  agar-agar powder (Mermaid brand)

·                     1000ml  water

·                     150g  sugar

·                     4 blades pandan leaf

·                     1L thick sweetened soy milk (Homesoy brand)

·                     250ml evaporated milk

·                     150ml canned longan syrup  

·                     Canned longans

Method

1.                   Boil 750ml water with sugar and pandan leaf  

2.                  Mix agar-agar powder with 250ml water and pour into (1).

3.                  Bring to a boil again, simmer for another 2-3 minutes. Turn off heat.

4.                  Pour  in soya milk & evaporated milk . Mix well.

5.                  Pour  mixture into prepared containers.

6.                  Let them cool down and set.

7.                  Put  longans in each cup and add in 1 table spoon of longan syrup

8.                 Chill in fridge before serving.

Bananuts Bread Pudding in Brandy Sauce

The pudding

Ingredients:
1/2 baugette
3 eggs
1 1/2 cup of creamer.
1 tablespoon brown sugar
1 tablespoon sugar
10g walnuts
10 g raisin
2 banana
1 piece of 1 cm thick butter
1/2 tsp Vanilla extract

Method:
1.  Beat  3 eggs with vanilla extract, sugar and  brown sugar.
2.  Pour the mixture into a 20 cm x 20 cm baking tray.
3.  Tear up baugette  into chunks and put into the tray.
4.  Crush  walnuts and raisin and add into the tray.
5.  Cut the banana into thin slices and add into the tray.
6.  Pour in the creamer and mix all the ingredients.
7.  Cut the butter into small piece and place evenly on the mixture.
8.  Place in the oven at 150^OC  for 20 minutes.
9.  Take out from the over, spread top evenly with shredded cheddar cheese. 
10. Continue baking  for another 15 minutes at 170^OC or until the cheese turn brown.

The Brandy Sauce

Ingredients:
1 cup of creamer
1 piece of 1 cm thick butter
1 tablespoon of brandy

Method
1.  Melt the butter in a pot
2.  Add in the creamer and mix well.
3.  When the mixture simmer, put in a tablespoon of brandy (or to taste).
4.  Bring the mixture to boil.

Papaya White Fungus Soup 木瓜雪耳滋润汤

Ingredients

300 g          spare ribs ( I didn't use)
150 g          lean meat ( I doubled the amount)
700 g          green papaya
30   g          white fungus
1/2 tbsp      sweet almond (南杏)
1/2 tbsp      bitter almond  (北杏）
4 pcs           red dates
8 bowls       water



Method:

1.  Rinse and scald spare ribs and lean meat, then rinse again.
2.  Cut few lines on the green papaya to remove the sap and hence reduce the bitter taste.
3.  Peel the papaya and cut into serving pieces about 2 cm thick
4.  Soak and trim the white fungus, Cut into smaller pieces and clean it.
5.  Wash the sweet almond, bitter almond and red dates.
6.  Place all ingredients into a pot, pour in water, cook over big fire until it boils.*
7.  Reduce to small fire and cook for another 2 hours. *
8.  Add salt to taste.

* I use pressure cooker.



This soup is nutritious; it helps to prevent lost of calcium, improves detoxification functions, beautify skin, removes dark spots, burn fats, prevents bacteria infections, expel heatiness and improves the functions of the spleen.

HONEYDEW SAGO DESSERT

Ingredients :

1 medium size ripe honeydew  
1 cup sagu
hot water
6 pandan leaves
1/2 can evaporated milk
sugar to taste
1/4 pot water

Methods :

1.  Soak sagu in hot water 
2.  Blend honeydew. Leave few pieces to dice
3.  Boil 1/4 pot of water with pandan leaves.
4.  Pour in the honeydew and sagu.
5.  Add evaporated milk and sugar to taste

DRAGON FRUIT MOON CAKE JELLY

Yields 10 mooncakes

Longan filling : (17 small tart moulds)

1.5 tsp  agar-agar powder
1 tsp     jelly powder
50g       sugar (too sweet)
15 ml    longan syrup
150ml   water
longan flesh (cubes)
salt

Mooncake skin:

300 g      dragon fruit 

750 ml    water 

80 g        sugar 

3 Tbs      agar-agar powder

3/4 Tbs   Instant Jelly powder

1.   Blend the dragon fruit until it become puree  

2.   Combine all the ingredients together and cook until it boils.

3.   Then pour the skin mixture into the plastic jelly mould to 1/3 only.

4.   Let them cool for awhile, then place the filling jelly in the centre of each jelly mould.

5.   Continue by pour the remaining mixture into the mould until the filling is covered.
6.   Leave them to set, keep chilled.

Pouding au pain avec de la sauce au rhum

Ingredients:
2 batons
3 eggs
3/4 can of creamer.
1 tablespoon of brown sugar
1 tablespoon of granular sugar
10 g of almond
10 g of hazel nut
2 banana
1 piece of 1 cm thick butter

Method:
1.  Beat up the 3 eggs with 1 tablespoon of granular sugar and 1 tablespoon of brown sugar.
2.  Pour the mixture into a 20 cm x 20 cm baking tray.
3.  Tear up 2 buguettes into chunks and put into the tray.
4.  Pound the almonds and hazel nuts and add into the tray.
5.  Cut the banana into thin slices and add into the tray.
6.  Pour in the creamer and mix all the ingredients.
7.  Cut the butter into small piece and place evenly on the mixture.
8.  Place in the oven at 150^OC  for 20 minutes.
9.  Take out from the over, spread evenly the shredded cheddar cheese on top then continue baking          for another 10 minutes.  

The Rum Sauce

Ingredients:
1 cup of creamer
1 piece of 1 cm thick butter
1 tablespoon of rum

Method
1.  Melt the butter in a pot
2.  Add in the creamer and mix well.
3.  When the mixture shimmer, put in a tablespoon of rum.
4.  Bring the mixture to boil.

Multiseeds Banana Bread Pudding

Ingredients :

1/4 loaf of  multiseeds bread

6 tsp of low fat milk powder

1 pc of cheddar cheese

1 Cavendish banana

2 tsp of brown sugar

10 g of butter

3 eggs

raisins

Methods :

1.  Beat 3 fresh eggs with 2 tea spoons of brown sugar in abowl until the sugar           dissolved.

2.  Make a mug (50 ml) of low fats milk. 

3.  Cut the multiseeds bread into cubes and put all into a deep baking tray.

4.  Cut the banana into thin slices and put them among the bread cubes.

5.  Sprinkle some raisins and pour in the milk.

6.  Place it in an oven at 150 degree for about 30 minutes.

7.  While waiting, cut a piece of cheddar cheese into smallpieces.

8. Take out the tray and sprinkle with the cheddar cheese.

9. Put back into the oven at 120 degree for another 10-15 minutes until the cheese      turns brown.