Durian Ice Cream

The durian season comes again and what a better way than to celebrate with whipping a delicious, creamy durian ice cream that melts in your mouth within seconds. As a child, I remember waiting for this sweet dessert every time the durian season arrived. My mom would make very sweet durian ice cream that could be finished in a blink. A few days ago, I celebrated the childhood memories and let my children sample the rich flavour that I used to enjoy and still enjoy. Do try!

Ingredient A
2 cans cream milk (to be kept frozen in the fridge)

Ingredients B
3-4 durian flesh (depending on the size and how strong you want the durian taste to be)
sugar, as preferred (depending on how sweet you want your ice cream to be)
300 ml coconut milk
2 pandan (screwpine) leaves

1. In a pot, put the durian flesh, sugar, pandan leaves and coconut milk. Cook until the mixture thickens a little bit. Let it cool and then freeze it in the freezer.

2. When the mixture (ingredients B) is half frozen, whip the mixture until creamy. In a separate bowl, whip the frozen cream milk (ingredient A) before combining both ingredients A and B.

3. Let the mixture (ingredients A and B combined) cool until half frozen and then whip the whole mixture again. You have to repeat doing the same process (half frozen and whipping) until the ice cream becomes tender.

4. Once you have achieved your desired consistency you can serve it to all.

*serves 4-6 people


Grilled Chicken with Garlic Marinade

We had this a couple of weeks ago with some fruit and vegetable salad, potato bread and orange jelly. This is one of the easiest ways to make delicious grilled chicken. The marinade is simple and yet give the chicken a very flavorful taste and aroma. Do try!


6 chicken legs
1 lemon juice

Marinade items (pounded)
6 cloves of garlic
2 table spoon black pepper
salt to taste

1. Clean the chicken legs and marinade the chicken with the pounded ingredients for about half an hour. Before you start grilling, spread a dollop of margarine all over the chicken. This is to make crispier outer layer to your grilled chicken.

2. Grill in a preheated oven with 180 degree centigrade for about an hour.

3. When the chicken is ready, take them out and let it cool for a while.

4. When it is ready to be eaten, squeeze a lemon juice and serve with some bread and salads of your choice.

5. You can also make some gravy to go together with the chicken.

*serves 3-6 people


Iced Honey and Lemon Drink

I had this wonderful cold drink at a favourite cafe, Old Town White Coffee a few days ago that we often frequent for breakfast and lunch. It has a very nice selection of English breakfast and some selections of noodles, and nasi lemak of course. For lunch, I particularly love its toast and potato curry. The curry noodle is also superb. Today, I would like to share the recipe for this easy and simple drink, but will give you a delight! Enjoy!

1/2 lemon juice
2 slices of lemon
2 table spoon honey
lots of ice

1. Put the slice of lemon, lemon juice, honey, ice and water in that order.

2. Mix all ingredients before drinking. Easy!

*serves 1 person


Stuffed Fish (Ikan Cencaru Sumbat)

There are two kinds of stuffing for this dish. One is with chillies and onions, and the other one is by using chillies and grated coconut flesh. Both are tasty. For this recipe, I use the former. Malaysians prefer to use cencaru but you can also use any fish that you prefer provided that the fish is in a medium to large size. Do try!

Ingredients A
2 cencaru fish, cleaned and marinade with salt and turmeric powder
oil, for frying

Ingredients B - Stuffing ( to be pounded)
6 red fresh chillies
2 bird's eye chillies (cili padi)
1 big onion
1 inch shrimp paste (belacan)
1 lime juice
1 tea spoon sugar
salt, to taste

1. When the fish is cleaned, cut across the back of the fish and make a slit to open the fish for the stuffing. Marinade the fish with salt and turmeric powder.

2. In a pounder, pound ingredients B until fine.

3. Take out some amount of the stuffing and stuff both sides in a generous portion.

4. Heat some oil in a pan. When the oil is hot, fry the fish until golden brown. Best taken with plain white rice or on its own.

*serves 1 - 2 people


Spicy Chicken ala Kapitan

There are times where you just got tired of eating the same limited old food day in and day out. I do get that sometimes. And sometimes, you just want to throw in whatever ingredients that you have in the fridge and pantry and whip out a great dinner. This recipe is one of them. It is a mixture of some curry and spices and can be prepared in a short time. In the end, what matters is the taste. As long as it is tasty and edible, who will refuse such treats! Do try!

8 pieces of chicken parts
3 table spoon kurma powder
1 table spoon curry powder
1 tea spoon paprika
1 tea spoon cinnamon powder
3 sprigs curry leaves
3 tomatoes, chopped
1 tea spoon sugar
salt, to taste
2 table spoon oil

Pounded items
3 garlic
2 big onions
1 inch ginger

1. In a heated pan, pour the oil. Add the curry leaves. Stir for a few seconds. Then add the pounded items, stir until turning golden brown.

2. Add the kurma and curry powder and stir well. Put some water to mix the ingredients together. Stir for a few seconds. Then add the cinnamon powder and paprika.

3. Put in the chopped tomatoes and cook until the tomatoes are dissolved.

4. Then, add the chicken and cook until the chicken is tender. Put some water if the mixture is too thick so that the chicken can be soaked for a while to cook.

5. Add some sugar and salt to taste.

6. When the chicken is tender and the mixture has thicken, you can now serve them in a serving plate.

*serves 4- 8 people