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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] Egg Mayo Sandwich


I love Egg Mayo Sandwich. The last time I made was way before I got married. You know, you hang around with colleagues who are mummies, you get lots of tips on cooking, group buy lobangs and so on. That's how I know how to make Egg Mayo. Grateful for that bunch of ladies.

Used to buy from outside too when on the go but find it quite expensive for 2 slices of stuffed bread cut into half, to make it look huge or something. This is how they earn. What to do, right? So now I decided to make them again because I'm bored with hashbrown sandwich.

Ingredients:
- 3 hardboiled eggs, dice or mash
- 1-2 tbsp of Mayonnaise
- Dash of salt and pepper
- Lettuce and/or cucumber for a crunch

Method:
1) In a pot of boiling water, put in the eggs and cooked for 15 mins.
2) Once done, go through cold water before peeling the shells away.
3) On the cutting board, halve the eggs and dice the white and yolk.
4) Put the diced eggs in a box and add in mayonnaise to mix well.
5) So long as the mayonnaise is enough to cover the eggs, you don't need to add more.
6) Add salt (sparingly) and pepper to taste.
7) Serve with lettuce and cucumber after spreading the Egg Mayo on bread.
8) Chill the remaining for next day consumption.

The serving should last about 3-4 breakfasts.
But that is when you use 1 layer (2 slices of bread) each breakfast.

Bon Appetit.
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