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Filling
100g whipping cream
60g castor sugar
2 eggs, lightly beaten
150ml fresh milk
100g durian flesh
Pinch of salt
A few drops of vanilla essence
Put sifted flour (A) into a mixing bowl. Add melted butter and mix well to combine into a dough. Roll out
dough in between two plastic sheets and form a rectangle. Refrigerate while preparing the water dough.
Combine sifted flour (B), milk powder, sugar, salt and corn oil in a mixing bowl. Bind and mix into a dough
with egg yolk and ice-cold water. Place in a plastic bag and refrigerate for 20-30 minutes. Roll out dough
in between two plastic sheets and form a rectangle, the same size as the oil dough.
Place oil dough on the water dough and roll up like a Swiss roll. Wrap the roll in cling film or a plastic
sheet, then refrigerate for 30-40 minutes.
Grease muffin pan moulds and cut the chilled roll of pastry into even pieces. Roll out each piece on a
lightly floured surface or table top. Line the muffin pan moulds with the pastry.
Press the pastry into the pan and fill the lined pans with the durian filling to about ¾ full. Bake in
preheated oven at 200°C for 25-30 minutes or until the pastry is golden and the custard filling is set or the
surface turns golden brown or has a caramel browning.
Put half of the whipping cream and sugar in a small saucepan and heat over medium-low heat.
Once the sugar starts to melt, remove the saucepan from the heat and add remaining whipping cream.
Add durian purée, fresh milk, salt and essence to mix. Add in eggs and stir lightly to mix but do not beat.
Strain the durian mixture through a fine sieve.
Bahan Bahan:
250 gm mentega
500 gm tepung
8-9 sudu besar air sejuk (air dari peti sejuk)
500 ml Minyak untuk menggoreng
1. Campurkan semua bahan bahan pastri, gaul perlahan sehingga menjadi doh yang lembut.
Rehatkan ia selama 20 minit.
2. Ambil kira kira 50 gm dari doh tersebut, bentukkan bulat seperti bola dan canaikan setebal 3mm.
Tekapkan dengan “pastry cutter” agar ia berbentuk karipap.
1. Tumis bawang sehingga layu, masukkan serbuk kari dan sedikit air. Kemudian masukkan isi
udang, udi kentang, telur rebus serta bahan bahan inti yang lain, kacau sehingga rata.
Cara Membuatnya:
1. Masukkan inti secukupnya ke dalam kepingan pastry dan tekap atau kelimkan.
2. Panaskan minyak.
Goreng karipap sehingga berwarna kuning dan masak.
Hidangkan.
LAKSA JOHOR
Bahan - bahan
800 gm spageti atau mee laksa – direbus
600 gm ikan kurau
150 gm serbuk kari daging
1 senduk cili kisar
Sedikit tauge
4 ulas bawang merah
Sedikit lengkuas
3 ulas bawang putih
Sedikit halia
1 batang serai * bawang merah, lengkuas, bawang putih, halia & serai dikisar (A)
Sedikit udang kering – ditumbuk
1 sudu besar pes udang
2 keping asam keeping
1 batang bunga kantan
2 liter santan
Minyak masak & garam
Cili kering
Pes udang * dikisar dibuat sambal
Cara membuat
1. Panaskan minyak masak dan tumiskan bahan (A), pes udang dan udang kering.
2. Masukkan daun kesum dan cili kisar. Masak hingga garing.
3. Kemudian masukkan serbuk kari, isi ikan, santan, garam dan asam keeping. Biarkan mereneh atas api yang
perlahan hingga kuahnya pekat.
4. Cara menghidang; masukkan spageti dalam mangkuk. Tuangkan kuahnya dan bubuhkan sayur - sayuran.
Hidangkan dengan sambal.
Bahan - bahan
1 kg lala - dibersihkan
1 helai daun kunyit - dihiris
Santan secukupnya
15 biji cili padi
5 ulas bawang merah
2 sm kunyit hidup
* cili padi, bawang merah dan kunyit hidup dikisar (A)
1 batang serai - diketuk
Cili merah & cili hijau - dibelah 2
Garam & 1 keping asam keping
Cara membuat
Cara membuat