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Nasi Goreng Kerabu

  • 1kg cooked white rice (or Basmati rice)

Ingredients to be sliced finely:
  • 10g kaffir lime leaves (daun limau purut)
  • 2 onions
  • 5 shallots
  • 3 stalks lemon grass
  • 2 stalks wild ginger flower (bunga kantan)
  • 10g bird’s eye chilli (cili padi)
  • 20g long beans
  • 5g daun selom
  • 5g four-angle bean (kacang botol)
  • 3 eggs, beaten
  • 4 tbsp cooking oil
  • Salt and pepper to taste

Heat oil in a pan and fry the eggs to make an omelette. When the eggs set, scramble it in the pan and dish up.

With remaining oil in the pan, fry the sliced ingredients. Add white rice and fry evenly for about 15 minutes.

Toss in the cooked eggs. Season to taste with salt and pepper.


Portuguese Durian Egg Tarts

Oil Dough (A)
# 115g plain flour
# 90g melted butter
# Water Dough (B)
# 120g plain flour, sifted
# 10g castor sugar
# ½ tsp salt
# 10g milk powder
# 1½ tbsp corn oil
# 1 egg yolk
# 2-3 tbsp ice-cold water

# 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


To prepare the pastry

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.

To prepare the durian filling

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.


Ayam Golek


  • 1.2-1.5kg chicken, chopped into chunky pieces (approx. 16 pieces)
  • 1 Tbsp salt
  • 1 tsp turmeric powder
  • 2 slices tamarind skin
  • 400ml coconut milk

Ground spice ingredients (combined)

  • 25 dried chillies, soaked and seeded
  • 250g shallots
  • 2 stalks lemongrass
  • 2.5cm knob old ginger
  • 1½ Tbsp meat curry powder

  • Salt and sugar to taste
  • 1 Tbsp chicken stock granules

Marinate chicken pieces with salt and turmeric powder for at least 30 minutes. Heat coconut milk and add ground spice ingredients, tamarind skin and seasoning. Simmer until gravy is thick.

Arrange marinated chicken pieces on a baking tray. Bake, grill or roast in the oven at 190°C or, if preferred, barbecue the chicken for 15-20 minutes or until golden brown. Spoon the thickened gravy over the chicken and continue to roast for 8-10 minutes or until cooked through. Serve immediately.