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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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[RECIPE] Curry Seafood Paella (Ricecooker Method)


A Spanish rice dish with a mix of ingredients from meat, veggie, seafood and seasoning. It feels like our local dish Fried Rice or Nasi Goreng. Simple dish and easy to cook especially for amateur cook like myself.

Instead of short grain rice, we just use our basmati rice (long grain type). Attempt No. 2 and still a success!


Ingredients:

- 250g Prawns
- 250g Squids
- 3 to 4 pcs of Crabsticks, cut in small pcs
- A handful of Green peas
- Chopped Spring onions
- Parsley
- Chopped Onions
- 1.5 cups of long grain Rice (basmati rice)
- Chicken Broth
- Water


Seasoning for rice:

- 2 tsps of Chilli powder
- 3 tsps of Cumin powder
- 2 tsps of Turmeric powder
- Pepper


Cooking Method:

1. Soak rice for 30mins to 1 hr. (Use the water for water plants)

2. Season sliced squids and peeled prawns with salt and pepper. Set aside.

3. Heat oil. Light frying of crabsticks and set aside.

4. Fry chopped onions and minced garlic till fragrance.

5. Add prawns and squids then stir-fry.

6. Add in rice grains and stir-fry till dry before putting into ricecooker.

7. In the ricecooker, add in 1 cup of chicken broth and 1.5 cups of water. Mix well.

8. Add in the rest of the ready ingredients, including parsley and press Cook.

9. Once done, stir well and serve with chopped spring onions as garnish.


Enjoy! Hasta La Vista.



Disclaimer: Quantity and measurement are estimated. Not exact.
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