Durian Puffs

 

Ingredients - Puff

60g Butter

150g Water

1/2 tsp sugar 

1/4 tap salt

90g Flour

2 eggs 

Ingredients- Durian Cream

150g milk

20g sugar

25g corn flour

20g milk powder 

20g butter

100-150g fresh durian (blend)

Method

Prepare the puff pastry. 

1. Melt the butter on low fire. Add in the water and slowly add in the flour , salt & sugar keep stirring with a spatula on low fire till all set . Off the fire mixed well set aside to let it cold. 

Prepare the durian cream.

1. Used double boil method on low fire. add in sugar and milk to resolve the sugar. Add in the milk powder and corn flour with a spatula till set. Add in the butter & mixed in the durian paste. Done & ready to use later once the puffs done and cold .

Now back to prepare the puff pastry.

2. Transfer to a bowl and slowly add in the eggs & whisk till blend well and the pastry should not drop from spatula when you put upside down. 

3. Preheat to oven to 180c. 

4. Put into a piping bag and pipe out one but one till all done. 

5. Bring to bake for 30 minutes and let it complete cold before pipe in the durian cream inside. Served cold

Homemade Fish Balls

Recipe

500g  fresh fish meat ( Tau fu fish)

500g of cold water 

1 1/4 tbsp salt 

Keep aside 150g of cold water 

1/2 tsp  pepper 

Bit Dry mandarin orange skin or spring onion  (optional)

Method

1. Blend fish meat with cold water on slow - mediums speed. 

2. Add water batch by batch till water finish take about 5-7 minutes till fish paste turn pale look like this.

3. Stop blend and now add 150g of cold water slowly bit by bit (spring onion & dry mandarin skin & salt & water)  by using hand to whisk till the texture firm at till the stage is ready to make fishballs. 

4. Prepared some cold water add some salt in it for the fishball u shape .Repeat till all balls done or you may keep some for Yee wat. Best to keep in fridge and consume after 2-3 hours.

5. Keep the balls in fridge & prepare the soup

6. Use a pot and add in some oil to deep fried the fish bone & head till golden brown.

7. Add in water 3-4 slice of ginger & bring to boils for 25 -30 minutes. Drain the bone/ head. 

8. Add in salted vegetable , white beancuard , tomato into the clear soup and bring to boil for another 20 minutes. Soup is ready to use.

9. Take the fish balls bring to boil till we’ll cook and ready to serve with noodles or just fish balls