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 Char Siew

Ingredients 

~500-600g pork (pork shoulder with some fat works best)

~ 3-4 tbsp sugar 

~ 5-7 cup water

~ 2-3 tbsp cooking oil

~2 tbsp cooking wine 

~1 tsp soya sauce 

~5 tbsp lemon sauce 

~1 cube red beancurd  

~3-4 glove garlic (chop fine)

~ 1tsp sesames oil

~ 1 tsp five spice powder 

Marinate few hours for the pork with all ingredients except the sugar , water and cooking oil. 

1.Heat up a pan. Add in cooking oil & add in the sugar cook on high heat . Stir till turn brown colour (become sugar caramel). Slow add in the  water bring to boil.

2. Put in the marinaded pork and shimmer till the water dry up in caramel form on medium fire. 

3. Take the pork up and place in the over grilled for 8-10 minutes on 230C. Keep the sauce aside as dipping sauce with white

Char Siu (Chinese BBQ Pork) Mini Bun Wrap

Ingredients 

~350g pork (pork shoulder with some fat works best)

~ 5tbsp sugar + 1 tbsp water (for maltose) or    5 tbsp honey

~ 1cup hot water

~2 tbsp cooking wine 

~1 tsp black soya sauce 

~1 tbsp lemon sauce 

~1 tbsp Hoi Sin Sauce

~2-3 glove garlic (chop fine)

~ 1tbsp sesames oil

- few fresh lettuce Or any salad you like

- carrot slices thin 

- Some coriander leaves -optional 

- 1 packed of mini Bun (Consist of 10 pcs  - I bought from supermarket)

Prepared marinate sauce for char Siew. 

1.Use a pan and add 5 tbsp sugar 1 tbsp  water .Cook on high heat by keep stirring till sugar dissolved and turn into light brown to caramel. Once turn light brown turn off the fire & keep stirring till darker brown .Be careful not over burn it. Slow add 1 cup hot water to dilute malt sugar (maltose) 

2.When the syrup maltose ready, add in  cooking wine ,black soya sauce, lemon sauce, hoi sin sauce and bring to boiled till thicken the sauce. Add on sesames oil and take out half for dipping sauce. The balance of half marinate sauce add minced garlic . Let it cool

3. Prepared  to marinated the pork. Use half to marinate Sauce (With garlic) to rub over the pork evenly. Cover and keep for few hours or overnight in the fridge.

Prepared cooking use Air fryer-

1.Set First 20 minutes/180C, place the marinated pork into air fryer. In to minutes check and turn the pork.

Take out pork and glaze with extra marinate sauce over top both sides & final cook another 5 minutes. Char Siew is ready😋

Prepared to served with mini bun.

Use the cooked marinate sauce for final glaze on mini bun before top up with cooked char Siew/ veggie. (as display on pictures)

It is delicious for sure and can be served with steamed rice or noodles.

Enjoy