King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

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INTRODUCTION

Imagine a bite of cream cheese and another bite of durian flesh, that will be what you are going to get from these cheese cake, soft, smooth, creamy and sweet.

A rather simple chilled cheese cake to make without baking, therefore the natural aroma of the durian are maintained in the cake even days after it was prepared. For this recipe, it is rather flexible except one step that I am rather insistent-handling of the durian flesh. Mastering this step will give you a cheese cake that will impressed your guest. For this step, I beg to disagreed  with any shortcut method(no blending), other than that, you can use your common sense to proceed with the making of the cheesecake.

Steps in preparing the durian cheesecake will involve (preferably in this order to smoothen your flows of preparation):

  • Preparing the biscuit crust
  • Preparation of gelatine
  • Beating the cream
  • Sifting the durian flesh
  • Making the cream cheese fillings
  • Decorating and serving the cake

Though it looks like the step are many, however the times taken are very short. So, don’t be frightened by the steps  mentioned here.

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WHAT IS DURIAN….

To start the post,  it is only fair that I have some introduction on durian as a number of my overseas friends apparently never seen durian before. As usual, per Wikipedia:

“The durian /ˈdjʊriən/ is the fruit of several tree species belonging to the genus Durio and the family Malvaceae. Regarded by many people in southeast Asia as the “king of fruits”, the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb.). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.

The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as almonds, rotten onions, turpentine, raw sewage. The persistence of its odour has led to the fruit’s banishment from certain hotels and public transportation in southeast Asia.”

picture source: https://upload.wikimedia.org/



WHAT IS REQUIRED

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  • 350 g of assorted biscuits.You can use biscuits of any type and I have used 2 types of biscuits some sugar crackers and some Fox chocolate crunch biscuits. I have chosen to use these 2 types of biscuits as there are slightly sweeten and have been sitting in my kitchen cabinets for quite a while.
  • 150 g of melted butter.
  • 350 g cream cheese at room temperature
  • 750 g of fresh durian flesh (with seeds)

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  • 90 g of granulated sugar or sugar powder
  • 1 cup of whipping cream
  • 6 large teaspoons of gelatine powder 
  • 1/2 cups of plain water
  • 8 inches spring form cake tin or detachable base cake tin. You can refer here for more explanation on the cake tin selection.

For decoration of the cake

  • 10 large teaspoons of gelatine powder 
  • 1 cup of plain water
  • 200 gram of flesh durian tear into smaller pieces.

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STEPS OF PREPARATION

Preparing the biscuit crust….

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  • Microwave heat your butter for 1 minutes and set aside for later use.
  • In a food processor, place your assorted biscuits and blend your biscuits until very fine pieces. The finer it is, the easier it is for you to make the crust . However, if you want to have something to munch in your mouth, you can have your biscuit pieces coarser.
  • Transfer the chopped biscuits into a mixing ball. Gradually add in the melted butter. Stir until well mixed.

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  • Transfer the chopped biscuits into the spring form baking tin. Use a spoon to press firmly against the bottom and against the side such that it is equally spread out. Put in the freezer and refrigerate until later use.

 


Preparation of gelatine…..

This step can be used for both the cream cheese filling and decoration of the cheesecake.

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  • Put the water in a small metal bowl, sprinkle the gelatine in an even layer over the surface and leave to go spongy.
  • Take another bigger metal bowl, put some water and heat it using the smallest heat. Place the first bowl on top of the hot water, stir until all the gelatine are dissolved.
  • Take out, let it cool at room temperature and set aside for later use.

Beating of Cream…

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  • Either hand whisk or using a machine beat the cream until firm peak. Note that your mixing bowl must be dry and free of any oils. Otherwise , it is hard to beat the cream until firm peak. Don’t over whipped your cream. When you over whipped your creams, your can add a bit of fresh cream to make the cream looked fresh again. Shall I refer to you to some links from www.finecooking.com’s video that I have posted in Guaishushu’s Facebook Page here.
  • Scoop out your whipped cream and put it in a fridge.


Sifting of Durian Flesh…

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  • Get hold of 750g of fresh durians. De-seed the durian and put it in a sift. Use a metal spoon to rub against the sift until all the flesh become some meshed durian. Weigh 350 g and keep the leftover in the fridge for making of “durian ice cream” if you want.
  • Put your sifted durian in the fridge as it can oxidize rather quickly. Alternatively, you can just add one scoop of fresh cream that you have whipped and mixed with the sifted durian, it will reduce the tendency to get oxidize. Oxidize will render your colour darker and therefore would have less appeal to your guest.

Note:

There is no compromise to this step. As I am making a chilled creamy cheese cake, I do not wish to have any durian fibres in the cake. It should be as smooth as the cream cheese. No blending and other short cut. Eating a cheesecake with strains for durian fibres will irk your guest.

It is rather difficult to estimate the exact quantity of the raw durian you need as the recovery rates can varies. The durian that you seen in the picture is of rather good quality, yellowish colour, sweet and soft but comparatively small compared to other better quality ones. You don’t need top grade durians as too strong the smell will mask cream cheese flavour. Probably you just need the least expensive durian and your guest will be equally impressive with your final cheesecake. For Singapore and Malaysian readers, I have bought about 1.5 kg of raw durians for about SGD20. You should be able to judge the quality. It is a good buy as I only managed to use half of the durians.

Another side tip. Add equivalent amount of cream to your meshed durian, stir well, freeze it and you will get the durian ice cream. Try it and you will know that only homemade durian ice cream can be that luxurious.. thick and aromatic. Alternatively, pump into a choux pastry and it will become durian puff and if wrapped in a crepe will become durian crepe… 

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Making the Cream Cheese Fillings

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  • Use the same mixing bowl that you beat your cream, put in the cream cheese and the sugar, beat until well mixed and smooth. It will be rather fast and 2-3 minutes will do.
  • Add in the sifted durian flesh and beat at low speed until well mixed.

Note:

Some readers are telling me that they don’t have a sweet tooth and concerned about the sweetness. The sugar content in this recipe is very low considering 90g in the entire cake of about 900g, representing only about 10% of the ingredients. However, if you are still concern about the sweetness, change the granulated sugar to icing sugar powder, start with half of the volume and take a small tablespoon and taste the cream cheese durian mixture, if it is too sweet, just add in the remaining sugar powder in stages until it suit your taste buds.

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  • Take out the cooled gelatine, fold in the durian cream cheese mixture with a spatula or big metal or wood spoon. Ensure that it is well mix and followed by folding in the whipped cream. Stir until well mixed.

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  • Take out the baking tin, pour the mixture and use a spoon to flatten the top and chilled it over night.

Note:

While it is best that you chilled it overnight. However, if you run short of time , you can consider to put it in the freezer for about 1 hour when the mixture start to set or becoming firm and proceed with the next steps of decoration.

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Decorating and serving  the Cheesecake

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The decoration below is for your reference only. As durian and cheese are rather yellowish in colour,  therefore the colour of the cheesecake is quite monotonous. I have topped the cheesecakes with additional tear durian flesh. When it is set, I have made some more gelatine (about 10 big teaspoons of gelatine with 1 cup of water) and put on top of durian flesh. In this manner, the gelatine will help to preserve the durian flesh flavour and avoid it to oxidize.

For the serving, I have cut slices of fresh mango to go with it. The fresh mango will negate the creaminess of the cheesecake and just an excellent combo that I have never thought of before.

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CONCLUSIONS

  • This is not a difficult cake to make but if you are a durian and cheesecake lover, you will definitely like the cake. The cake is very creamy with natural durian fragrance even days after the cake is make. It is smooth and soft as the durian flesh have been sifted to get rid of the fibre.
  • Understand how to make this cake will also give you numerous alternatives of dessert preparation. The addition of cream to sifted durian flesh will be ideal for your durian cream puff using the choux pastry or durian crepes when wrapped it in a crepe.
  • The recipe here is definitely for homemade purposes where the usage of ingredients are rather “hard core” for durian lovers. With the same proportion of raw ingredients I mentioned in this post, this cake will be very costly if you buy it in restaurants or cafe. However, with  a fraction  of restaurant price, you can comfortably have a much better cheesecakes than in other eating outlets.
  • All steps here are rather flexible except sifted  durian flesh which I am quite insistent as the cake should be smooth and  non – fibrous. If you can’t finish the cake, try store it in a freezer, take a portion out, when you crave for it, defrost and tell me what is it like. You would not be disappointed.

Thanks for reading the post and hope you have a nice day. Cheers.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面)

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INTRODUCTION

The title of this dish will have to be very exact! It should be called “Singapore Fried Hokkien Prawn Noodles” or “Singapore Hokkien Hay Noodles”.

Singapore has to be included because it is uniquely Singapore and you can’t find elsewhere, not even in Malaysia.

The word “Fried” have to be used because it had to differentiate the Penang prawn noodles which is a soup based noodles as explained below.

Hokkien” have to be included because “prawn mee” alone can mean the soup version of prawn mee famous in Penang whereby you used the prawn broth and to make the soup and usually served with watercress (kangkong), pork ribs and blanched prawns.

   Pic courtesy of : http://kaka-penang-prawn-mee.blogspot.sg/p/prawn-mee.html

Omitting the prawns and Singapore will become Hokkien Mee, and it can refer to another type of noodle dish that was commonly eaten in Kuala Lumpur usually fried with black sauce, cabbages, prawns and pork.

  Pic courtesy of:  http://ieatishootipost.sg/2011/07/restoran-ahwa-kl-hokkien-mee-in.html

Today’s post is about Singapore Hokkien Fried Prawn Noodles which shall look like this:

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Readers who wanted to have a more detailed distinction of various prawn noodles can refer to the explanation here.


PRAWN NOODLES DEFINED

Wikipedia defines:

Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from the Fujian province in south easternChina. In Singapore, Hokkien mee refers to a variant of the Penang version of Hokkien hay mee. The dish uses the same egg noodles and rice noodles used in Hokkien hay mee, but is stir fried in lard and served dry. The main ingredients are shrimps and small pieces of sliced pork. It is usually served with lime and sambalchilli.” (Source: http://en.wikipedia.org/wiki/Hokkien_mee)

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WHAT IS NEEDED?

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  • Half kilogram of prawns – Wash clean, pluck the head and set aside. Keep the heads for making prawn stock. You can consider collecting raw prawn heads from cooking other dishes and keep it until a sizeable amount and start to make the prawn broth. (If desired, sotong or squids can be added in addition to prawns)
  • 400 grams of pork belly cut into thin slices (optional, can be substituted with chicken slices)
  • 5-10 large fish balls or fish cakes cut into slices
  • 4 eggs – beaten and set aside

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  • 300 g of bean sprouts – wash and set aside
  • 300 g of Chinese chives – cut into 1 inch length and set asides
  • 3 small onions cut into small slices and some chopped spring onion (optional). You can consider adding in chopped garlics as well.

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  • Some yellow noodles (300g) and some rice vermicelli (about 150 g)
  • Some calamansi for garnishing
  • Some sambal belachan to use as condiments

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STEPS OF PREPARATION

Preparing the prawn stock……

The success of this dish is very much depending on the prawn broth. The prawn broth should be thick, no fishy and tasty. Generally, you may wish to keep all the prawn heads from the meals that you have prepared previously. The more prawn head you have the better will your broth be.

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  • In a pot, place some water with 2 spring onions and some ginger slices. The purpose of adding these is to get rid of the fishy smell associated with the prawns.
  • Bring the water to boil under high heat, add prawn heads and shells and boiled until the prawn heads are cooked. This is rather fast and needs may be less than 5 minutes.

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  • Sieve and transfer all prawn shells to a food processor.
  • Blend the prawn shells until fine or small chunks. Place it back into the earlier prawn stocks
  • Boil for about 30 minutes under medium heat.
  • Sieve and the prawn stock are ready for next use.

Cooking the noodles….

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  • In a hot frying pan, put some cooking oil. Throw in the chopped shallots, spring onion and fried until golden brown. It is my practice that I add salt and white pepper at this juncture. Essentially, salt will increase the temperature for frying and pepper that were fried will emit a better aroma;
  • Place the ingredients in this order. Pork belly, fish balls, chives. Fried for about 3 minutes until all the ingredients are well mixed. It is ok if the meat is not cooked as it will continue to cook in later processes.
  • Note: Traditionally, lard is used for cooking this dish, however, due to health reasons, vegetable cooking oil were used instead of lard. Of course, there will be a compromise in taste but the taste difference wouldn’t be that obvious.

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  • Sieve the prawn stock into the pan and let it boiled for 1-2 minutes.
  • Throw in the yellow noodles and rice vermicelli and let it cook for another 3 minutes.

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  • Add bean sprout and beaten eggs to the pan. The beaten eggs will serve as a thickener to the noodles gravy and add an additional fragrance.
  • Add additional seasonings if necessary (fish sauce, mushrooms concentrate, white pepper etc.… ) and mixed well.
  • Boiled for another 2 minutes and let it rest in the frying pan for another 10 minutes before serving. This will let the prawn stock have adequate time to penetrate the noodles and rice vermicelli. Note that the noodles and rice vermicelli will expand. Should you find that there is too dry, just add in some hot water and stir to make it slightly watery.

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  • Sprinkle with deep fried onion  and chopped spring onion or Chinese celery.
  • Usually served in a plate with lime and Sambal Belachan.

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CONCLUSION

  • Singapore Hokkien Prawn Noodles are unique in Singapore and should not be confused with Penang Prawn Noodles and Kuala Lumpur Hokkien Noodles.
  • Using the prawn heads to make prawn stock is a good way of maximizing the recovery of the prawns. Save the prawn heads from other dishes, make the prawn stocks and used it to cook the noodles. This will be very tasty and not much seasonings were needed. Chicken bones can be  added to make it a much tastier broth. Traditionally, lard is used for the dish but this is not encouraging because it may cause coronary complications. 
  • The noodles cooked should be soft and moist with a fragrance of meat (pork or chicken) and prawns. The lime makes the dish slightly sour and adding chili will bring the taste to another higher level of enjoyment!

Lastly, hope you LIKE this sharing and do try to make the dish and let me know whether it suit your taste buds.

Have a nice day. Cheers.

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 400 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD

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