Lynnfathil’s Weblog

Its the Durian season. with all the durians laying around i can’t help but doing something other than pulut durian so i search the net to browse at my favorite foodie bloggers and there it was…the moment i saw the picture she took, i knew that i had to try it. So i did and my dad (the huge durian lover) obviously love it and i higly recommend you to try it too.

this recipe is courtesy of My Kitchen by lydia  ->  http://mykitch3n.blogspot.com/search/label/Cake

Sponge Cake Base

Ingredients:
½ cup all purpose flour
2 eggs
1 tsp ovalette (optional)
⅓ cup castor sugar
¼ cup cold milk (full cream)
1 tsp vanilla essence
Pinch of salt

Directions:

1. Grease and line a 8” spring form baking pan. Preheat oven to 175ºC.
2. Beat eggs for 1 minute, add in ovalette and sugar then continue to beat until the mixture is pale in colour.
3. Stir in milk and vanilla essence, fold in sifted flour and salt.
4. Bake for 12-15 minutes, cool on rack.

Durian Pudding
Ingredients:
1 cup milk
80g sugar
1½ tsp agar-agar powder (mix with ¼ cup water)
2 egg yolks
2 tbsp custard powder
½ tbsp gelatine powder (dilute in 2 tbsp hot water)
½ cup durian puree (I added some chunk)

Directions:

1. Heat milk with sugar until it boils. Add in agar-agar mixture and bring to boil.
2. Turn the heat down, add in egg yolks and custard powder. Cook until it thickens
3. Stir in gelatine mixture and durian puree. Mix until well blended.

Assemble
1. Trim the top of the sponge cake if desired.
2. Place the cake back into the spring form pan, pour in pudding mixture.
3. Cool and keep in refrigerator before serving.

heheh i know i know you’d probably thinking ‘whats up with the strawberry? its durian pudding not strawberry..’ yeah i’ve used up all the durian and i have nothing to decorate it with so…

what you need:-

2clove garlic – chopped
1 bombay onion – diced
1 large tomato – diced
1/2 can tomato puree
2tbs chilli sauce
Salt and pepper to taste
a dash of sugar
1 bay leaf
a dash of italian herbs
squid – cleaned and cut
prawns- clean devained
any white meat fish fillet – clean and cut to chunks (i use lemon sole fillet)
1 Lobster – cleaned and cut into half
1/2c water

How you do it:-

1. saute garlic and onions until fragrant
2. add in the tomato, bay leaf and italian herbs – stir for a while
3. add in all the seafood except the lobster – stir until seafood is almost cooked
4. add in the tomato puree, chili sauce and lobster stock- stir
5. add in salt, pepper and sugar – simmer until the sauce is slightly thickens. – ready to serve

To Prepare the lobster:

1. Clean lobster, put it in a deep stewing pot.
2. add in the 1/2c of water
3. if you like you can add in a dash of salt
4. close the lid, cook for a good 20 minutes of until done.
5. when done cut lobster to half then topped it on the fettuccine, dress it! and serve

I prepare it this way because i don’t want to complicate it so much as it may loose its marvelous taste (its naturally sweet and tender flavor) so i keep it simple.

just look at the juicy lobster meat…yummm~