Tuesday, July 24, 2007
For those of us who just love the smell of Durian and eating the yummy flesh of the Durian, every year we wait impatiently for the Durian season. At last the wait is over, Lets Feast!
I went over to my brother's place recently and my sis-in-law served me Durian Green Bean Soup. Yum,Yum,Yum! It was really delicious. So I got the the recipe from her. Durian Green Bean Soup is often found in Malay weddings and other celebration feasts and is included as one of the desert dishes.
Another Sis-in-law (my hubby's sis) is a whiz with cakes and cookies. Once she had made a truly tasty Durian Cake. Got her recipe too :)
Another fomous desert using Durian is Durian Cream Puff.
Do try out these deserts during this Durian season.
DURIAN CAKE serves 8
6 oz Butter (3/4 cup)
5 oz Sugar (2/3 cup)
4 Egg; separated
6 oz Flour (3/4 cup)
1.Preheat oven to 350 F.
2.Remove flesh from the durian and discard the seeds. Puree the flesh in a food processor.
3.Beat butter and sugar together until smooth,then beat in the egg yolks.Sift flour and beat it into the butter mixture. Beat in the durian pulp.
4.Whip egg whites into stiff peaks and fold them into the mixture.
5.Bake cake in a greased, 8" cake pan for 1 hour, or until cake is done when tested with a toothpick.
Durian Green Bean Dessert
750 g dried green beans
1 teaspoon salt
750 ml water
200 g brown sugar / gula malaka
durian pulp from around 6 seeds
130 g sago
2 nos. screwpine leaves
1.Soak beans in salted water overnight.
2.Boil beans and screwpine leaves in water until beans become soft, add more water if required. Boil brown sugar in 250ml water, add to the beans.
3.When beans reach boiling point again, add the durian pulp and mix well.
4.Add sago and boil for a few minutes.(Discard screwpine leaves)
Durian Glutonius Rice
1000 gm Glutinous/Sticky Rice
1/2 liter Coconut Milk
To taste Salt
1 no. Durian
300 gm Sugar
2 nos Screwpine Leaves
1.Steam the glutinous/sticky rice with salt until cooked.
2.Combine durian meat with coconut milk, sugar, salt and screwpine leaves, then boil until the sauce thickens. (Discard screwpine leaves).
3.Scoop glutinous rice in bowl/mold. Turn scooped bowl onto a plate. Top with 2/3 Tbsp of sauce. (or serve sauce seperatly in a small dish).
Durian Cream Puffs
150gm plain flour – sieve
pinch of salt
2-3 durians (depending on how generous you intend to be with your filling)
Whipped Cream (optional)
1.Put water into a pot together with butter and salt.
2.Heat it until butter melts and when it bubbles to boil quickly throw in the sieved flour.
3.Reduce heat and stir the mixture until dry – using a wooden spoon.
4.Remove from stove and let it cool.
5.Add eggs one at a time and stir the mixture until it looks shinny.
6.When ready transfer the mixture into a piping bag and pipe puff about 5 cm onto a baking tray.
7.Bake in the oven for 25 minutes at 200 degree cel.
8.Remove from oven when puffs turn a bit brownish on top.
9.Let the puffs cool before cutting a slit at the side for filling.
1.Buy the best durians and remove the pulps from the seeds.
2.Put the durian pulps into blending machine and blend until mixture soft. (Add in whipped cream to blend if you choose to use it.)
3.Add in sugar to taste and chill it in the fridge.
4.Using a small teaspoon, scoop the durian cream into the slit puff.
Sunday, July 22, 2007
Fruit juice is a good way to introduce fruits to children, especially for those who are very picky about the apperance of the fruit. My kids will only eat apples, oranges, bananas grapes and mangoes. Any other variety and they say "Yucks" without even sampling one. So the Perfect Solution - Fruit Juices of course.
I've introduced pineapples, papayas, starfruits, strawberries and many others by making it into a frothy fruit juice. My personal favorite is a tall glass of cold Green Apple and Carrot Mixed Juice.
The next step - getting creative by adding fruits to milk or yogurt.
Milkshakes are hot a fovourite with most kids, so make your own at home and add fruits to make it an even more healthier drink for your child.
Lassi is a traditional South Asian beverage, originally from Punjab made by blending yogurt with water, salt, and spices until frothy.
My favourite Lassi is Mango Lassi. Its sweet and sour and just yummy. Add in cut pieces of fruits on top of the glass of Lassi to make it even more delicious.
Here are some of my favourite fruit concoctions.
Fruit Milk Shake
1 banana }
1/2 apple - peeled } Cut into small pieces
1/2 cup milk }
1 tsp honey } Combine together
Put all ingredients in the blender, whirl until frothy.
Chill before serving.
(Any other two fruits of your choice can be substituted.)
Tropical Fruit Smoothie - Serves 2
1/2 small papaya
6 ounce yogurt - plain or fruit flavoured as per your choice.
Whirl everything in a blender.
Add milk or juice if the mixture is too thick.
Pour into tall glasses.
Top with chopped fruits or nuts.
(Makes delicious and healthy desert.)
Walnut Milkshake - serves 2 ( for those who are calorie conscious)
1 cup low-fat yogurt
1/2 cup skim Milk
1/4 cup shelled walnut
Pour all ingredients into a blender and whirl until smooth. (small chunks of walnut will remain.)
Serve in a tall glass.
Mango Lassi - serves 4 - 6
3 ripe mangoes
1 1/2 cups plain non-fat yogurt
3 tbsp brown sugar
a few handfuls of ice
1. Peel and chop the mangoes into chunks.
2. Dump all ingredients into blender, blend and drink.
Thursday, July 19, 2007
Here are some delicious salad ideas that have different taste and textures. One of my personal favourite is the Asian Style Tofu Salad. Due to the use of tofu, this dish is very filling. It has a sweet and hot taste while the peanuts add a crunchiness to it.
For Bean Salad, try to use beans of different colours and size so that it will have a visual impact (Kids love food that are colourful).
Fruit and vegetable Salad is an all time favourite with my daughter.
I like to add raisins to this recipe as it gives a chewy taste. (Raisin is my daughter's favourite snack too). Try changing the fruits, for example, use mandarin orange segments instead of grapefruit or add additional topical fruits like mango or papaya to give it a different taste.
Asian Style Tofu Salad
2 tps sweet chilli sauce
1/2 tps grated ginger
1 clove garlic - crushed
2 tsp soy sauce
2 tbs olive oil
250 g firm tofu
100 g snow peas - cut into 3cm
2 small carrots - cut into matchsticks
100 g red cabbage - finely shredded
2 tbs chopped peanuts
1. Place chilli sauce, ginger, garlic, soy and oil in screw top jar and shake well.
2. Cut tofu into 2cm cubes. Fry tofu and set aside to cool.
3. Pour marinate over tofu and stir to combine. Refrigerate for 1 hour.
4. Place snow peas in boiling water for 1 min, drain and plunge in cold water then drain again.
5. Add snow peas,carrots and cabbage to tofu and toss lightly.
6. Sprinkle with nuts.
Canned Broad beans
Canned Butter beans
Canned Red Kidney beans
1 small onion - finely sliced
2 tbs chopped parsley
2 tbs French dressing
1. Top and tail green beans. Cut into 4cm and place into a pan of boiling water for 1 min. Drain and plunge into cold water then drain again.
2. Drain canned beans into a colander, rinse well under running water and leave to drain.
3. Combine beans, onion and parsley. Pour dressing, stir to combine.
Fruit and Vegetable Salad
2 apples - cored and chopped into chunks.
1/2 Lemon - Grate rind finely and take the juice.
3 tbs sunflower oil.
250ml or 1 cup plain yogurt.
Salt and pepper to taste.
1/4 Small red cabbage - trimmed and finely sliced.
2 Celery Sticks - trimmed and sliced
90 g or 2/3 cup unsalted peanuts
Grapefruit Segments and Celery leaves to garnish.
1. Toss apples in 2 tbs of lemon juice.
2. Whisk the remaining lemon juice with the rind, oil and yogurt.
3. Put all ingredients except the garnish into a large bowl and toss with the dressing.
4. Garnish with the grapefruit and celery leaves.
Wednesday, July 18, 2007
Can't get your child to eat veggies? Like to cook food that's healthy, yummy yet quick.
Then here are some ideas for you to try out.
Serves 2 adults (1 pizza each) and 2 children (1/2 pizza each)
Peparation time: 5 mins
Cooking time: 10 mins
3 wholemeal pita bread (20 cm)
1/2 cup tomato paste
1/2 cup kidney beans (or any other as per your preference) drained & rinsed
1/2 cup capsicum, thinly sliced
1/2 cup diced fresh or tinned pineapple
1 tomato thinly sliced
1/2 cup mozzarella cheese, grated.
- Preheat oven to 200 degrees
- Place bread into oven tray and spread with tomato paste. Arrange all other ingredients over the bread, topping with cheese
- Bake in preheated oven for 10 mins or until golden
- Remove from oven and allow to cool slightly. Cut into wedges and serve.
Carrot & Muesli mini muffins (makes 24)
150g self raising flour
150g mixed fruit muesli
180g carrots, grated ( about 2 medium carrots)
100g brown sugar
1/2 tsp cinnamon powder
150 ml olive oil
- Preheat oven to 180 degrees
- Lightly oil 24-hole mini muffin tin.
- In a large bowl, combine flour, muesli, grated carrot and cinnamon powder. Mix to combine.
- Lightly whisk eggs and add to oil. Pour into carrot mixture and mix until just combined. ( Don't over mix)
- Spoon evenly into muffin tin and bake in preheated oven for 12-15 mins or until skewer inserted comes out clean.
- Allow to rest in the tin for5 mins before turning out and on wire rack.
GeekySpeaky: Submit Your Site!