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Get a Taste of Ms Durian's Original Mao Shan Wang Durian Cake

If there’s one thing that always gets me excited, it’s finding local food creators who are genuinely passionate about what they do. So when the folks at Ms Durian ,  a cozy homegrown durian bakery and café, reached out to feature their star bake, I was totally onboard! What caught my attention right away is the story behind the brand. Founder Ling basically grew up in the trade, raised by her father who has been dealing durians for over 60 years. With that kind of heritage, their philosophy is simple: keep it authentic, real, and uncompromising on quality while preserving their family recipe. This post will feature their Signature 15cm Original Mao Shan Wang Durian Cake  that is built around pure, premium fruit: two whole layers of real Mao Shan Wang flesh tucked inside light, low-sugar chiffon cake , without a single drop of artificial flavorings. You can really tell when a bakery lets the natural sweetness and richness of good durians speak for itself. Here is my honest br...
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Culinary | Homecooked Tom Yum Udon

I can't wait to share with you guys what I have just tried at home.

Today's dinner for myself is inspired by my birthday treat at MK Restaurant. Remember my previous post on MK restaurant? I said I will try cooking at home. Yes... I did it and super satisfied with the outcome. Tom Yum Yee Mee or Ban Mian is too mainstream. Tom Yum Udon for the win!


Cooking time: 15 mins

 Ingredients (Serving for 1 person):

700ml of water
2 1/2 tbsp of Knorr Tom Yum Paste
1/4 of Knorr Chicken Stock Cube
1 pack of Fairprice Instant Fresh Udon
1 Slice of Bobo Fishcake
A handful of Bunashimeji Mushroom

Method:
  1. Put the water to boil.
  2. Add fishcake and mushroom.
  3. After 5 mins, add tom yum paste and chicken stock cube.
  4. Simmer for about 5 mins for the taste to surface.
  5. Put instant udon into the soup and boil till it is cooked or al dente.
  6. Serve.
You may want to reduce the amount of water and paste to your preference. It is a test of your tolerance of spiciness. I can deal with that 2 1/2 tbsp. I'm glad that I found this paste. Makes my weekday dinner easier and faster. To me, the cooking process is just like cooking instant noodles. 

Don't you find that it easy to cook? This recipe is for noob cooks like myself. I didn't put any lime or lemongrass and it just tastes great. The soup is the clear type. No coconut milk or whatever milky stuff to make it look deeper in colour. Like I say, udon really blends well in tom yum soup. I love it. Try it now. But remember to credit me! Hahaha... Bye!
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