Durian Pillow

DURIAN PILLOWAdapted from : Cik Manggis

Ingredients :

250g flour
3 eggs
*500 ml fresh coconut milk
1/2 teaspoon salt
a few drops of yellow food coloring

Fresh durian filling
Whipped cream

Note :
* Coconut milk, mix 100ml thick coconut milk to 400ml water. Stir.

Method :

1. Place flour, eggs, fresh milk, salt and food coloring in a blender. Blend till well mix and put through a sieve.
2. Keep the batter for at least 15 minutes.
3. Heat a non stick pan and pour a ladle of batter onto the pan. Spread the batter by turning the pan around.
4. Cook just for a minute or two. Remove from heat. Repeat the same procedure till all the batter had been used up.
5. To assemble, place a dollop of fresh cream and top it with durian filling on top of the thin pancake and roll it like a pillow.
6. Ready to serve.

1. Whip the cream with the sugar until stiff. Chill
2. You can blend the durian flesh or mash it with a fork. I think I prefer to mash with a fork because the blended durian was too mushy and the fibers were all cut up.
3. You can mix the cream with the durian or leave separate.

To assemble:
Put a heaped tablespoon of whipped cream onto the center of the pancake (smooth/unfried side facing plate), top with a level half tablespoon of durian flesh, and fold into a small, puffed rectangular pillow. If you have mixed the cream and durian, just plop a large tablespoon onto the middle of the pancake and fold. Chill very well before serving.

 

 

Onde Onde

 

 

 

 

 Ingredients:

200g glutinous rice flour

pinch of salt

100ml water

1 tbsp tapioca flour

1-2 sweet potato, cut into pieces, steamed until soft and mashed

 

Filling for the ball:

100g grated gula melaka

Grating for the ball:

200g grated coconut (white part only) and a pinch of salt. Steam for 5 minutes and leave to cool. (This helps it to keep better and the grated coconut won't spoil so fast.)

Method:-
1.Bring water, salt and tapioca flour to a boil over low heat. Keep stirring until almost transparent and sticky (texture a bit like glue.)

2.Pour the mixture immediately into the glutinous rice flour in a large mixing bowl. Stir till it is well absorbed. Add the mashed sweet potato and mix well to form a dough until the dough no longer sticks to your hand.

3.Pinch a small piece of dough into small balls with your palms. Then flatten the ball and put a bit of the filling in the centre.

4.Seal the ball and roll again into round balls. Bring apot of water to boil. Drop the balls into boiling water until they float to the surface. Then it's ready to be removed with a strainer.

5.Coat the round balls with grated coconut and serve immediately.

YEE SANG (LOU SANG) - 2013 YEAR OF THE SNAKE

INGREDIENTS - 1

Decorate/combine all ingredients into a big plate

2 cucumber


1/2 raw papaya


1 big radish (marinate with 1 tbs sugar + 1 tbs venigar + 1 pinch of salt)

2 carrot

1 big pamelo +1 mandarin orange

 

Jelly fish (400 gm) -

1,Cut jelly fish into strips & put into a bowl

2.Pour hot water into the jelly fish for 2 minuites.

3. Drain the jelly fish & put under run water (drop) overnight.

4. Drain all the water out & marinate with 1 tbsp sesame, 1 tsp sesame oil, 1 tbsp sugar & 1 big lime juice.

Salmon fish - 350 gm


1 big yam (300 gm) - cut into slice & deep fried with hot oil till crispy


Dry nutmeg - 1 packet (200gm)


3-4 stalk of fresh onion


 1 bunch fresh coriander

INGREDIENTS - 2

Onion oil - 1cup


Sesame oil - 1/4 cup


Sesame seed - 1/2 cup


Five spice powder - 1 - 1 1/2 tbs


Crispy biscuit - 1 packet - break into smaller before serve

INGREDIENTS 3

Sauce - mixed all together

Plum Sauce 200g (half bottle)

Lemon Sauce 200g (half bottle)


2 tbs  sugar syrup




 This is how we display with ingredients 1. When ready to "Lou Sang" toss all the ingredients 2 & 3 & mixed well. Make sure everyone got a pair of chop stick to "Lou Sang"

Lee's & Yong Family "Lou Sang"

 

 I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover