Durian Cake

King of the Fruit Cake - Durian Cake 

Yum Yum Yum everyone's favourite cake - Durian Cake. 
The first time I tasted this was at Bon Bon's ,,,,,
hufff I felt in love with it. 
I bought the whole cake , 
sliced it, studied it and tried to bake one...

Tried a few times , now I an an expert hehhehhehhehhe

Very easy one...

THE CAKE 

How to 

Sponge Cake 

A
160gm  Sugar
15g Cake emulsifier

B 
5 Eggs 
125gm Flour
1 tsp baking power

C
40ml water 
1tsp Durian Essence 

D 
75gm Melter buteer 

1) Pour A into mixing bowl & mix wellll
2) Add B & whip till think & ligh
3) Pour in C slowly while mix on low speed
& continue to whip until light & fluffy
4) Mix D till blended & pour into a ready greased 9" round mould & bake on 180C
for 30 mins

Let it fully cool on a rack 



THE DURIAN 

The durian has to be fresh ie if you are baking today buy the durian on the same day.

I normally use D24 but lately tarak D24 thus used D78 mahal sikit 

but very smooth good & sweet  - it has to be sweet durian . 

Pls dont use bitter or bitter sweet durian 

When you are buying the durian please ask them to open & 

you try on the spot enusre its sweet....like me hehhehhe

BRing home & remove the yummy durian flesh from the seed, 

jangan curi makan ok hehhehheh

THE CREAM

The creaming part hahhaha

Whipped Cream 600gm 
whip it till light & smooth , not too dry & hard

Remove 350gm E of it 
& remain 150 gm of whipped cream F. 
Continue whip the 150gm till thick & hard


Mix F into 1 kg Durian 





Divide the durian sponge cake into 4 layers  
ie 3 layers for the fresh durian cream.....

In between each layer spread the fresh durian cream

spread the same thickness of the cake but not

too thick & high because its soft ....
it may not hold.....and sandwich them hehheheh

Spread till finish except the top layer.

once thats completed, 
spread E from the top to the side to cover 
the cake with whippy cream ....ta da.

Please leave it in the fridge for two hours before serving.....yummmmm

Enjoy....BURP !!!!!!

Chicken with basil leaves....

Very simple recipe, you can use either chicken

1/2 a chicken cut to small pieces
3 cloves of garlic, chop till very fine
two bunches of basil leaves ( if you buy from the supermarket it sell by per bunch )
you can choose to add less or more....the more the better for me.
sal & sugar to taste


Method


Heat up the wok with 1 tbsp of oil
slow down the fire and add the garlic
for a few seconds and 


Add the chicken
increase the volume of the fire to high 
and stir fry the chicken till light brown 


Add 1 tsp of sugar and continue to stir fry for another 2-3 mins
Add 2 tbsp of water and salt to taste

Lastly add 80% of the basil leaves for just a minute or two.
Do not over cook the basil leaves. 
Once done off the fire . 
Put onto a plate and add the balance 
of the basil leaves on top.


the aroma of the basil leaves is 
hmmmmmmmmmmm .....nice.......and heathy.....

Agar- Agar

Yesterday was last day of school!!!!

As you know my boy is on a gluten free diet , agar agar jelly is gluten free!!!

My boy requested for Underwater Sea jelly..... 

here you go.

The recipe is here 

The Recipe 

A 

1 tbsp agar powder ( 15 gm )

150gm fine sugar  

( you may increase if you want it sweeter) 

700ml water 

300ml evaporated milk (  A )

Add sugar into water and boil. Once it's boiling slowly dust in the agar agar powder and constantly stir it untill desolve . Once done pour in the milk , mix well and let it simmer lightly for 3-5 minutes.

Divide into three colours 

for this I used natural colouring :

Green - pandan leaves

Orange - carrot

Blue - the blue flower sorry cant remember the name

Green and orange I added a little tiny pinch of tumeric powder to make the colour more vibrant.

I used the candy mold to mold the shapes of sea creature. These molds are easily available in any bakery shops. 

And set a side for the sea base by pouring into the aluminium foil pie container and let it set .

Let them set in the fridge . while they are setting you may start perparing the body of the agar agar in clear. 

1 tbsp agar powder ( 15 gm )

150gm fine sugar  

1000ml water 

1/4 tsp of rose essence 

Chia seeds ( Optional ) 

Add sugar into water and boil. Once its boiling slowly dust in the agar agar powder and constantly stir it until desolve . It should look clear, then please add the rose essence.

 Once the sea creatures are set remove them from the mold 

Use any simple plain mold you have at home. I used the Tupperware ring mold.

Pour 2-3 tbsp of the clear jelly and position your sea creatures.

Fan dry it quickly, this acts as the glue for your first top layer of sea creatures.

Once you think its semi-set, immediately add more of the clear jelly until it covers the sea creatures and let it set again . 

Then another layer and you position your sea creatures again in between the gaps , and continue until you finish all your sea creatures.

The easy option would be just place all the sea creatures into the mold and pour in the clear jelly, however the sea creature will run around and float upside down, the positioning will be topsy turvy hehhehhehehee

Once all sea creatures are on position , 
the ones that you set on the 
aluminium foil pie container,
chop them into small little piece with 
a grooved jelly cutter . 

Place them ontop mix well and pour in the balance of the clear jelly and let it set.

  This is how the layers should look like.

.....Ta da   ;-)

Underwater Sea Jelly !!!

Happy trying <3 <3 <3 

       ********************************



Project of the day.....Agar Agar ......

The Recipe 

A 

1 tbsp  and 1/2 tsp of agar powder
150gm fine sugar  ( 230gm normal required amount, 
I reduce it to serve it less sweet  )
500ml water 
500ml satan (  A )


You can either use Santan (A) or Evoporated (B)  

SANTAN ( A )

Pour above except the satan into a pot on slow fire 
& let simmer & boil 

Ensure the sugar & agar powder are desolved and after 

which off the fire and please add satan 

and cook another 3-5 minutes 

Mix well 

OR 

EVOPORATED MILK  ( B )
500ml / 500ml evaporated milk

Pour above into a pot on slow fire & let simmer & boil 
Ensure the sugar & agar powder are desolved and after 
which off the fire and please add evaporated milk 



HOW TO 

Pour into pie aluminium foil X 3 
Picture below each 360-370gm 

add food colouring any colour that you desire .... 
Wilton food colouring 

I choose these 3 colours 

Let it set in the refrigerator for an hour ...

Once ready overturn it & use any cookie & 
cut into any shapes that you desire 
as you can see I choose flower & butterfly hehehheheh

Once all done leave them a side & quickly prepare B


B 

1 tbsp of agar powder
1000ml water
150gm fine sugar
1tsp rose essence 
( only if you are using evaporated milk, 
if you are using satan you can add pandan essence )

Pour above into a pot on slow fire & let simmer & boil 

Ensure the sugar & agar powder are desolved 
I present B in clear .

Once done use one foil pour in B perhaps just 5 tbsp
& assemble your 

moulded A to the pattern that you desire 
& put into the fridge for 5 mins

TIP - Please place your foil onto a tray or 

a flat hard surface for you to carry it to the fridge 

because the foil is thin & filmsy.

The extra from the moulded Agar  C , pls do not throw, 

chop them into fine piece for the lower layer 

5 mins done bring it out & pour more B into it & 

add C onto it & fill to the rim 

Place it into the fridge & let it set overnite ta da!!!

With this recipe you can prepare two sets of it.....Enjoy....

Be creative use any colour any mould to form the shapes that you desire......

Above I used the Tupperware Jelly mould, turned out quite pretty....hehehhehe 

TIP - Pour a little of B and arrange your 
pattern/design & quickly leave it in the fridge 
for a few minutes to hold your design...

This is what I learn from my first attempt.......

Afterwhich add B again and so forth....
till the entire jelly mould is filled.

SUGAR 

the recipe on the agar powder packet says 230gm 
of sugar too sweet to for me thus I 
reduced the quantity of sugar. 

If you prefer it sweeter please add more sugar 
as long as not more then 230gm 
I used less sugar because of my kids , 
dont want them to be on sugar high....

HARDNESS OF THE AGAR

Through trail and error I am confortable with the amount of agar powder. If you prefer it harder just add a little bit more......

Liked I say fill free to explore ..........

Fried Minced Pork with Shredded Yam

This is one yummy and easy recipe,

• Mince pork 300gm 
• Mince prawn 150gm ( Optional )
• Shredded yam 600gm
• Salt, pepper & little sugar to taste

Mix all together and use a pair of fork and spoon to 

make them into the size you desire ie the smaller 

the more crispy ie 2cm size 

Pre-heat oil in wok once you see smoke coming out fro it 

....hufffff the wok is ready , put the 

little balls into the wok to deep fry till crispy....

Please deep fry one piece first to check if 

added salt is enough ok ......if not please add more.....

You may try this with mince chicken too instead of pork......:-))

Please enjoy, everyone loves this especially with beer !!!!!

This recipe was shared by Patricia Lai

Recipe Exploration - Dhall Curry

Today I cooked Vegetarian Dhall Curry - 


I love dhall curry, however I cooked the non-spicy 
so that my kids can enjoy the nutritious values...
Dhall is high on protein.
With this recipe I added Carrots, potatoes, onions and eggplant....
it turned out really yummy and think .......


Here's the recipe - this recipe is shared by Sharmistha Hussian, thank you dear for sharing .......

Ingredients:

• ½ cup Toor lentils (Yellow Dal) or Moong lentils (orange)
• 2 medium tomato - chopped
• 1 lemon – squeeze the juice
• 10-12 curry leaves
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 2 tbsp oil
• Salt to taste
• Cilantro/Coriander leaves (finely chopped)

Procedure:

1.     Wash the lentils thoroughly and roughly chop the tomato

2.     Place lentils in a deep saucepan with 2 cups water. Add the tomatoes, curry leaves, ginger & garlic paste, cumin/coriander/turmeric powder, oil & salt. Bring to a boil. Reduce heat to medium-low, and cook until soft, about 20 minutes. Add more water if becoming too dry

3.     Add in squeezed lemon juice and cook for another few minutes on low heat

4.     Switch of gas and garnish with chopped coriander leaves

with the above recipe I added 

•      1 large carrot ( I suggest you add two because its makes the dhall curry so sweet naturally. Cut into big triangle cubes
•      1 large onions , chopped roughly
•      1 indian eggplant - cut the same size as the carrot**
•      2 large potatos **

While cooking the aromatic smell was very strong.....

TIP - when you are cooking be creative, study the recipe and analyze it and try to explore further liked I did by add extra vegetables.......enjoy cooking.

Now I wanna learn how to make roti prata to enjoy with it,,,,,hhehehhehhehe

Time To Share .......with love.....

My main objective of having this blog is to share my baking 

and cooking journey with my friends

and everyone…….

something that I love doing with love & passion.....

a gift from God, its time to share his blessings with all.......

Ihave been married for coming 8 blessed years, 

with two beautiful kids - Joshua 4yo and jasmyne 1yo. 

I retired from designing cake when I conceived my second child, 

decided to lay back rest well through out my pregnancy.

Ocassionally, I still bake and design but just for 

family and love ones......

Jasmyne is 1yo now , I realized its time for me to share 

and at the same time explore further 

with new baking and cooking recipes.

I will be sharing my precious baking collection recipes, 

recipes that being shared by friends, new restaurants with food 

galore ventures. Pictures will be posted 

I sincerely hope I am able to put a smile in your kitchen 

explorations......

Most Basic Recipe

Traditional Moist Buttercake 

Butter 300gm - Cold

Fine Sugar 250gm

Vanilla Essence 1 1/2 tsp

Eggs 5 ( Grade B ) - Cold

Self Raising Flour 265gm 

Milk 50ml ( Cold )

 ( I use the same recipe for my cupcakes ...... )

Method

Cut the cold butter into smaller cubes

Cream Butter & Sugar till light & fluffy - high speed

Add eggs one by one - slow speed

Stir in dry ingredients alternating with milk 

8-9inchs tray

160C -50-60mins 

Optional For Marbel Cake 

Cocoa Powder 15gm

Choco emulco 1 tsp 

Above is my basic Buttercake recipe. Its really moist.



You can use the same recipe to bake a rainbow cake .......
you just need to double the recipe......

Once you have finished preparing the cake batter 

divide them into 6 each 450gm .

Afterwhich add food colouring ie 

red, orange, yellow, green, blue and purple....

I usually use Wilon food colouring.....

available at all baking shops.....

Once that is done pour it the pie aluminium foil, 

picture below .... ( I got it at Jaya Grocer )

6 of it......& bake for 20-25 mins on 160-170C 

I could only bake two at a time because I have a small oven ...

Oh yah remember to rub butter or 

shortening onto the surface of 

the foil before pouring the batter onto it......

Baked let it set for 5 mins & let it cool. 

once all cool even all the cakes with a 

knife or cake even cutter whichI usually use that .....

Assemble them layer by layer with buttercream......

Here's my own buttercream recipe :

250gm butter

350gm shortening

450gm icing sugar

1 tbsp vanilla powder 

Pinch of salt

Above recipe is less sweet if you want it sweeter you can 

add more icing sugar ......

I used the buttercream to sandwich the 6 layers ,

as for the outer layer I added 100gm cream cheese 

into 350 gm buttercream mis will and spread it evenly.

With this recipe you may have extra 

buttercream for storing & future use 

ie cupcakes.

I use this recipe for all my cupcakes ....

because its less sweet .....

Happy trying....;-)