Saturday, 26 March 2016

Air Barli Pandan Selasih

Available from Kedai Koop USM on campus
RM2.70 a cup

This refreshing drink is good after giving 1 hour lecture or after PBL. It has several beneficial effects.
  • Barley water - alkaline water and good for kidneys
  • Pandan - aromatic and good for calming effect
  • Selasih - medicinal value; reduces body temperature to normal level; cools the body
This drink has added liquefied sugar (air gula) and is quite sweet. Diluting this drink to 2x its volume is possible as it is quite sweet.

This drink can be taken cool, at room temperature or cold. Warm water can be added to dilute it.

Egg Filled Curry puff

Available from Harmoni Cafe on campus
RM1.80 a piece

This big curry puff contains potatoes and a boiled egg. They are bigger than the usual curry puffs which contain only potatoes, or potatoes and beef.

The egg and potato filling and margarine content in the shell contribute to fat and cholesterol consumption. 

1 big curry puff will suffice for brunch, morning coffee, lunch or evening tea. It is filling.

In the 1960s, they also sold large curry puffs, but that had potato and beef filling - no egg.

Chicken Chop

Available from Harmoni Cafe on campus
RM12 a pack


1 big but thin piece of fried chicken chop (more batter than chicken)
1 plastic bag of mashed potatoes (replaced with potato wedges if mashed potato runs out)
1 plastic bag of black pepper sauce ... quite a lot of sauce
1 plastic bag of coleslaw ... light and nice
1 big piece of salad green (fresh lettuce)
 2-3 pieces of tomato wedges

The vegetables are packed separately as they will turn limp if packed with the hot chicken chop.

Fried Bihun

Homemade fried bihun is easy to make, but making it delicious is not so easy. It involves manipulating the salt/sugar/soy sauce/tomato sauce ratios, herbs & vegetables content, and wateriness. Sometimes added beef or chicken can spoil the overall taste of the fried bihun. I will share my recipe for making fried bihun for my family.

Many children and adults do not like capsicum in their fried bihun - omit this or use red/green chillies instead.


  • Some chicken flesh or beef - cut into small pieces and season with soy sauce and pepper or chilli and tumeric
  • Some vegetables - cabbage, sawi, kangkung, taugeh etc - cut thin strips or 1" length
  • Taufu - add salt, and fry, then cut into small thin pieces
1 packet of bihun ... check for Halal logo. Do not use non Halal bihun. Soak in hot water and drain before frying.
1 medium Bombay onion - diced
3 cloves garlic - crushed
2 Tablespoons palm oil for frying (Murni brand)
1 Tablespoon soy sauce (HABHAL kicap masin)
1 Tablespoon tomato sauce (Life or Del Monte brand)
1 teaspoon sugar (gula halus)
1 teaspoon salt (light pink Himalayan salt)
some hot water for gravy

Additional food
tomatoes - cut into wedges
cucumber - cut thin slices
capsicum - boil first or add to fried bihun towards the end of cooking

bamboo spoon

How to

Heat oil in kuali and fry onion and garlic till fragrant.
Add beef or chicken and fry till cooked.
Add salt to taste.
Add other seasonings - pepper, tomato sauce, soy sauce.
Add vegetables and stir to mix.
Add hot water for some gravy and to prevent sticking.
Once the beef/chicken is cooked, add bihun and stir to mix.
Cook for an additional 10 minutes until mixture is totally cooked.
Remove from fire and serve hot with slices of taufu, capsicum, tomatoes and cucumber.

Parmesan Elbows

This was a dish that my daughter Farah cooked for us. It was delicious. She has the recipe, probably downloaded from the Internet. But I will share my idea of what the ingredients are based on what I think went into the dish. I have named it Parmesan Elbows.

The ground beef and parmesan cheese mixture can also be combined with potatoes and used as filling to make curry puffs (karipap).


Pasta (hollow tube elbows)
Ground beef (Ramli ground beef patties)
1 big Holland onion - chopped into fine squares
3 cloves garlic (optional) - chopped finely
some ground black pepper
Parmesan cheese
salt to taste (quanto basta)
2 Tablespoon palm oil for frying

stainless steel pot for boiling pasta
kuali for frying ground beef
bamboo spoon
some hot water for gravy

How to

(i) Pasta
Boil pasta in metal pot till al dente hardness. 
Add a Tablespoon of cooking oil to prevent sticking. 
Add a pinch of salt.
Once the pasta is cooked al dente, remove and drain. 
Save some pasta water for cooking the ground beef.

(ii) Ground beef and cheese
In kuali, heat oil and fry onion and garlic till fragrant and caramelised.
Add ground beef and stir to mix.
Cook till beef is done and soft - may take 30 - 45 minutes.

Add hot water and pasta water for some gravy and to avoid sticking.
Stir occasionally to prevent sticking.
Add pepper.
Season with salt.
Add sufficient parmesan cheese (crumbs) and stir to mix.

(iii) Adding pasta 
Add pasta and stir mixture thoroughly.
Remove from fire and serve while still hot.
Can serve with chili sauce.

Beef and Mutton Stew

This stew is good for children and adults. It can be served for Aqiqah and picnics. It takes a long time to prepare and cook, but it is worth cooking it for the family. 


1 big Holland onion (1 labu bawang besar putih)
1 medium Bombay onion (1 labu bawang merah sederhana besar)
5 cloves garlic (5 ulas bawang putih)
1 piece ginger (sekeping halia)
2 pieces galangal (2 keping lengkuas)
Mixed meat:
  •     750 g beef .... quanto basta (ikut suka)
  •     250 g mutton .... quanto basta
3 big potatoes with dark brown skin
2 big carrots
1 packet of black pepper mix
1 packet of Soup Siam mix
2 Tablespoons of palm oil (cooking oil)
1 coriander root, stems and leaves .... cut 1" long 

bamboo spoon
1-2 electric jug of hot water (1.7 litres per jug)

Additional food
Light and fluffy baby buns ... estimate 2 buns per person

How to 

Dice onions and garlic.
Heat oil in kuali and fry onions, garlic, ginger and galangal until fragrant and brown.
Dice meats thinly and add to fried onion mixture. Stir to mix.
Fry until meat changes colour to grey and looks cooked.
Add coriander root, stems and leaves. Stir to mix.
Add hot water and let cook for 1 hour. Add more water if necessary and cook until meat is soft.
Add soup Siam mix and black pepper mix. Stir to mix.
Add salt to taste (quanto basta), but take care not to add too much salt. Let mixture boil at least once after adding the dried mixtures.
Add diced carrots and potatoes. Boil till the carrots and potatoes are of al dente hardness (tak keras dan tak terlalu lembik)
Soup Siam and black pepper mixtures contain a lot of SALT.
The potatoes will soak up a lot of SALT as they cook.
DO NOT add any more salt once the potatoes are added! 
The potatoes will break up when cooked through, and thicken the stew. 
DO NOT add any cornstarch flour or wheat flour to thicken the stew as it will taste horrible. 
DO NOT add any Graham crackers to thicken the gravy as crackers are high in margarine/fat, and will add to weight problems.
Switch off the fire and cover. Let the stew cook in its own heat.
Serve hot with light baby buns. The buns can be warmed up in the toaster oven.
Keep any extra stew in the refrigerator. Heat up in the microwave in small portions. There is no need to heat up the entire bowl if only 1 or 2 persons want to eat.

Fried Bihun

Lightly fried bihun

Fried bihun is a balanced meal and can replace a rice meal, especially for lunch. Eating additional cucumber or greens will suffice. A small packet of tasty sambal makes the food delicious. Otherwise, fried bihun is a dull food and does not sell well.

50 g of rice

Southeast Asians and Malaysians eat rice daily. Some hardly eat bread. The Indians eat rice and flat breads. The Chinese eat noodles and rice.

Rice falls into the carbohydrates category and has a high glycaemic index. This means eating rice can quickly convert rice to give blood glucose. Rice is therefore fattening if eaten in large amounts, and not much exercise is done daily. It is better to take small amounts of rice at any meal time.

Each person needs only about 50 g of rice at meal times. There is no need to weigh accurately. You can eyeball what 50 g is by taking a handful of cooked rice - this is approximately 50 g.

Eating more then 50 g of rice will lead to weight gain. In the long run (eg 10-15 years), weight gain can only worsen, and lead to being overweight and then obesity. Obesity can lead on to gross obesity (super fat).

If one is already obese or overweight, reverting to eating 50 g of rice at meal times is a good start for weight loss.

Drinking apple cider vinegar drink at meal times, will further reduce abdominal fat (belly fat). Fat will not disappear rapidly, but will disappear bit by bit and can be unnoticeable. Taking weight measurements daily and continuously will help you to monitor your weight loss.

Eating 50 g of rice at meal times will also help the liver to correct itself and further aid in burning excess fat in the body.

Thus, the easiest way to weight loss in obese and overweight persons is to reduce carbohydrate intake (eg 50 g rice at meal times in Asians) and taking apple cider vinegar drink as much as possible daily.

Approximately 50 g of rice on a normal dinner plate 

Approximately 50 g of rice held in the palm 

Approximately 50 g of rice with many different cooked vegetables filling the plate. Adding a piece of chicken or meat will suffice. 

Nasi Berlauk Air Dingin

Contact: 012-954-3625

This food package is made in Tumpat, Kelantan. It uses tuna (ikan tongkol) cooked in yellow coconut milk (masak lemak ikan) and is packed with freshly cooked white rice. It is delicious, even to outsiders. It is couriered by flight from Kelantan to the Klang Valley, including Kuala Lumpur. The food packages take the first flight out of Kota Bharu and arrive at Subang Airport very early in the morning - depart KBR 6.30 am, ETA SZB 7.30 am. People in Kuala Lumpur get to enjoy this food for breakfast and morning coffee break.

Kerepek Belinjau

Fried snack
RM3.80/100 g

This is a bitter crisp made from the flesh of a berry from a big wild tree. The unripe green berries turn red when ripe. The berries are collected and steamed and then pounded into thin slices and dried under the sun. They are deep fried in hot oil and served dry, without any traces of oil. They taste bitter and children do not enjoy eating them. Adults and the elderly enjoy these bitter crisps as they are thought to posses medicinal properties - against what? Probably diabetes. Indonesia produces a lot of this Kerepek Blinjo. It is not keropok, but kerepek.

Potato Puff

Fast food potato puff
RM1.80 a triangular piece
Big tasty puff pastry with curry onion filling.

Murtabak Maggi

Fast food Maggi quiche
RM2.20 for 2 pieces
colourful, tasty and salty

Eggplant Parmigiani

This is a different version than the one I was taught how to make by a Canadian - David Wright, a computer science student at Stanford University, in the early 1980s. In David's recipe, the ground beef and tomato sauce are cooked together before layering on the fried eggplant slices. The recipe was from his grandmother.

This recipe below is an Internet recipe, and the steps provided are clear.
Yield: 4-6 servings of eggplant Parmesan


4 lbs eggplant (2 kg terung bulat besar atau panjang, potong senipis 1/4"; tak perlu buang kulit)
Olive oil for frying
2 and 1/2 lbs ripe tomatoes, blanched, peeled and chopped*
A small piece of onion, minced
Abundant basil (beli dari Tesco)
3/4 lbs fresh mozzarella (or buffalo milk if possible)
2 eggs
1/2 cup grated Parmigiano

Since the wateriness of fresh tomatoes varies the above is a minimum. You can also use 3.6 lbs of canned tomatoes or 1 1/2 quarts bottled tomato sauce.

Drain the tomatoes well, and cook them with the minced onion and a sprig of basil.

When they have softened, drain them and put them through a food mill, then cook them a little more over low heat, without letting the sauce thicken too much.

Salt the sauce when it is done and don't add oil, as the eggplant will have absorbed enough in frying.

How to

Peel the eggplants and cut them into quarter-inch slices; salt them and place them between plates to press out the bitter juices. Can also leave the skin on, no need to peel.

After 1 to 2 hours rinse them and pat them dry.

In the mean time, heat a pot of oil to the smoking point, then fry the eggplant slices, a few at a time, removing them from the oil while they are still lightly coloured.

Set the slices upright in a rack to drain, then put them on a sheet of absorbent paper to remove all the oil you can.

Mince the basil and cut the mozzarella into thin slices, then cut the slices into strips.

Take a 10-inch diameter oven-proof dish that's about 3 inches high and spread a couple of tablespoons of tomato sauce over it.

Next, beat the eggs with 2/3 cup of tomato sauce.

Arrange a third of the eggplant in the bottom of the dish, overlapping the slices slightly, and cover them with 2 tablespoons grated cheese, 5-6 pieces basil leaves, 2-3 tablespoons of the egg sauce, and half the mozzarella.

Repeat this process with another layer.

Lay down a third layer, covering it with the remaining grated cheese, egg-tomato sauce, and if need be a little more tomato sauce to cover.

Bake in a slow oven for about an hour, turning the heat up in the last few minutes to lightly brown the top.

The dish should not be eaten hot - let it cool a bit, or better yet, entirely.

It will be better the next day or even the day after that.


This is an Internet recipe.
Makes about 10 to 15 pieces of 4" to 5" buttermilk pancakes.


2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sugar
2 large eggs
2 cups buttermilk*
3 Tablespoons melted butter

*How to make buttermilk substitute

This is soured milk substitute.

For each cup, add about 1 Tablespoon of vinegar or lemon juice to a 1 cup measure,
then add milk to the one-cup mark.

Let stand for about 5 to 10 minutes before you use it in the pancake recipe.

How to

In a large bowl, combine flour, baking powder, soda, salt and sugar.

Whisk eggs, buttermilk/substitute, and butter together in a small bowl.

Combine the 2 mixtures and stir until smooth, but don't over beat.

Heat a griddle over medium-low heat or lower, depending on your range.
If you are using a gas range which is fairly hot, move it a notch above the lowest setting or use a cast iron diffuser.

Using a 1/4 to 1/3 cup measure of the pancake batter, cook until you see bubbles over the top and the edges are somewhat dry looking.

Flip pancake over and brown the other side.

Keep pancakes warm in a 175 degree oven if you are serving all at once.

Serve with butter and syrup, or with butter and madu kelulut.

Greek Lemon Chicken

Resepi ini dimasak dan dipelajari daripada seorang rakan wanita yang tinggal di San Francisco. Resepi ini lebih sedap berbanding ayam yang dimasak untuk nasi ayam yang biasa kita masak.


4 to 5 lbs chicken parts (2-2.5 kg chicken atau seekor ayam)
2 Tablespoons grated lemon peel (lemon zest, kulit lemon, al limon, el limone)
1/2 cup lemon juice (jus lemon)
2 cloves garlic, crushed (2 ulas bawang putih dititik)
2 teaspoons dried thyme (beli di Tesco)
1 and 1/2 teaspoons salt (garam, natrium)
1 teaspoon black pepper (biji lada hitam)
1/4 cup melted butter (mentega dibiarkan hingga cair kemudian disukat)
2 lemons, thinly sliced (hirisan 2 lemon, hiris nipis)
1/2 cup chopped fresh parsley (daun parsley - sedikit pahit)

How to 

Clean and cut chicken into bit-size pieces.

Place all ingredients in a large tall pot. Add water to cover chicken and cover.

Cook on medium heat for 1 hour until chicken in cooked through.

Serve with bread or rice.

BBQ Beef

This recipe was obtained from the Internet and was modified for Muslim halal consumption. Some guides are based on eating experience while living as a university student in California.


1 and 1/2 cups ketchup (sos tomato)
1/4 cup brown sugar (gula perang)
1/4 cup apple cider vinegar (cuka epal, cuka kurma/khal tamar)
2 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce (kicap masin)
1/2 to 1 teaspoon liquid smoke flavouring, to taste (quanto basta, ikut suka; boleh cuba BBQ sauce)
1/2 teaspoon salt (garam)
1/4 teaspoon ground black pepper (serbuk lada hitam atau biji lada hitam ditumbuk)
1/4 teaspoon garlic powder (serbuk bawang putih atau titik 1 ulas bawang putih segar)
4 lbs boneless chuck roast (2 kg daging tanpa tulang dari bahagian peha untuk dipanggang)

How to

Combine ketchup, brown sugar, vinegar, mustard, Worcestershire sauce and liquid smoke flavouring/BBQ sauce in a bowl and stir to mix.

Add salt, pepper and garlic powder and stir to mix.

Place chuck roast in a slow cooker (sejenis alat memasak). Pour ketchup mixture over chuck roast. Cover and cook on low for 8 to 10 hours.

Remove roast from slow cooker and shred with a fork (like pulled beef). Return to slow cooker, stir and continue cooking for about 1 hour longer.

Serve with potato and coleslaw or serve in sandwich buns (sliders) with fries and slaw or serve in long sandwich rolls (submarine sandwich). Lightly but quickly dip submarine sandwich in beef broth before adding BBQ beef - serve hot with small jerkins.

Friday, 25 March 2016

Kuah Yong Tau Fu

Taken from Facebook, 24 March 2016.

I. Kuah hitam

2 sudu makan taucu

2 sudu makan tepung jagung

2 sudu makan tepung gandum

3 sudu makan kicap pekat

3 sudu makan sos tiram

4-5 sudu makan gula

3 cawan air


Masukan semua bahan ke dalam blender.. blender bagi taucu halus.

Lepas itu masak bagi kuah mendidih sekejap.

II. Kuah merah

(A) Bahan untuk blend
1/2 cawan kacang tanah yang sudah digoreng1 sudu makan tepung gandum
1 sudu makan tepung jagung
4- 5 sudu makan gula
3 cawan air
1/4 sudu makan garam


Blender semua bahan di atas supaya kacang menjadi halus.

(B) Bahan untuk menumis
2 ulas/biji bawang putih - diketuk atau tumbuk dengan anak lesung
3 sudu makan cili blend/boh/kisar
sedikit (2 sudu makan) minyak masak


Panaskan sedikit minyak
Tumis 2 biji bwang putih yang telah diketuk.
Tambahkan 3 sudu makan cili blend.. tunggu kering.
Masukkan semua bahan dalam blender tadi.
Masak sekejap bagi kuah agak pekat ... dalam 5 minit.

III. Menghidang yong tau fu

bijan goreng

bawang goreng


Kuah yong tau fu boleh dihidangkan bersama bebola ikan, hotdog, sayur kangkung dicelur, sotong, isi ketam, peria + bebola ikan, cili sumbat dsb. yang telah dicelur atau rebus.

Campurkan kuah untuk sesuaikan rasa pedasnya.

Taburkan bijan sangai dengan bawang goreng.

Selamat mencuba.


Taken from LAKSAM By Yani in Facebook, 23 March 2016.


3 cawan tepung beras

1/2 cawan tepung gandum

4 cawan air suam

Gaulkan semua bahan.

Panaskan kukusan.

Sapukan tudung periuk dengan sedikit minyak masak untuk mengelak dari melekat.

Ambil sedikit adunan dan letakkan di atas tudung periuk.

Kukus sampai masak.

Bila sudah masak, keluarkan.

Biarkan sekejap sebelum digulung - supaya laksam kelihatan licin dan cantik.

Sementara itu letaklah sedikit adunan ke atas tudung periuk lain dan kukus sampai masak.

Ulang sampai habis

Kuah Laksam

Ikan - boleh guna kembung, tamban atau tenggiri (direbus, dibuang tulang) - contoh, guna 3 hiris ikan tenggiri

1 inci halia

3 ulas bawang putih

5 ulas bawang merah

1 sudu teh lada hitam

1 biji kelapa - ambil santan segar/guna santan segera drp 1 biji kelapa

3-5 keping asam keping

sedikit garam

sedikit gula merah atau gula pasir

Kisar isi ikan, halia, bawang putih, bawang merah dan lada hitam. Kemudian masukkan ke dalam periuk bersama bahan-bahan lain. Masak sehingga kuah menjadi agak pekat.

Bahan Ulam


kacang panjang


daun kesum

Kesemua bahan di atas dihiris halus.

Bahan Cili

cili merah



limau nipis atau limau kasturi

Cili merah ditumbuk dengan belacan. Tambah garam sikit dan perahkan limau.

Saturday, 19 March 2016

Nasi Ayam

Taken from Facebook, 19 March 2016 and edited for web browsing.
Adaptasi resepi masterchef yang pernah berkhidmat di Istana Buckingham England.
Ilham resepi dari Tuan Haji Mustaffa Othman, Menate Steak House .
Resepi yang saya jumpa pada tahun 2010 ketika beliau aktif menulis blog.
A. Bahan untuk merebus ayam


bawang putih



Cara merebus ayam

Rebus ayam hingga separuh masak dan simpan air rebusan ayam.

Jangan rebus lama sangat, nanti ayam jadi kering dan keras setelah digoreng.

Bahagi air rebusan ayam untuk 3 kegunaan:

1. Untuk nasi ayam

2. Untuk sambal

3. Untuk sup kosong

B. Bahan untuk perapan ayam

1. 2 ulas bawang putih (ditumbuk)

2. 3 sudu madu

3. 2 sudu sos tiram

4. 1 sudu kicap pekat

5. 1 sudu minyak bijan (optional)

6. Sedikit lada sulah

7. sedikit garam ikut rasa*
*saya tak letak garam. Kalau nak masin sedikit, letak garam sedikit sahaja sebab sos tiram sudah masin
Cara membuat perapan ayam

Di dalam satu mangkuk, campurkan semua bahan di atas.

Perap ayam yang telah direbus tadi.

Dah perap 15 minit dah boleh goreng dah.

Terpulang sama ada nak menggoreng, gril dalam oven atau panggang atas arang. Resepi ini boleh digunakan.

Selalunya saya panggang dalam oven. Tetapi kali ini saya guna kaedah goreng.

C. Bahan untuk menggoreng ayam

Minyak masak



Ayam yang telah direbus separuh

Cara menggoreng ayam

Panaskan minyak untuk menggoreng ayam.

Apabila minyak betul betul panas, masukkan ayam.

Nampak buih dalam minyak bermaksud api betul betul panas.

Saya suka memasak guna api sederhana kecil, tetapi memakan masa untuk menggoreng.

Kalau api besar, pemanasan mengejut nanti sebelah luar dah garing sangat, tetapi isi dalam belum berapa masak

Masukkan 3 ketul ayam dalam periuk atau kuali

Jangan masuk banyak sangat.

Kita nak matikan air sahaja. Tidak terlalu garing.

Masak selama 5 minit ke 7 minit sahaja.
*Memasak ini perlu latihan selalu turun ke dapur. Nanti lama lama kita semakin mahir.
Hasil ayam yang digoreng adalah hitam.

Ia sedikit hangus tetapi sedap dan lembut, manis, pahit dan masin.

D. Bahan untuk sambal nasi ayam

1. 6 biji lada merah

2. 2 ulas bawang putih

3. 1 sudu jus limau nipis

4. Sedikit halia (anggaran 1 ruas jari kelingking)

5. 4 sudu gula

6. 1 sudu kecil garam

7. Air rebusan ayam 3/4 cawan (200ml)

8. 1 sudu kecil tepung jagung (optional)*

Cara membuat sambal nasi ayam
*Larutkan tepung jagung dengan 2 sudu air.
Tips : Bawang putih, lada dan halia tadi mesti potong kasar sebelum masuk blender.

Kalau masuk sebiji sebiji bawang putih nanti tak hancur

Blender semua bahan di atas. Masukkan air rebusan ayam tadi.

Masukkan dalam periuk, masak guna api kecil.

Ingat, jangan masak guna api besar.

Kita nak semua bahan mesra mesra gitu.

Barulah sedap masakan kita.

Dah mendidih, masukkan gula, garam dan perah limau nipis.

Kalau limau tak ada boleh guna apa lagi?


Friday, 18 March 2016

Durian Crepe

Resepi Durian Crepe
versi Tahrunnisah Jali in Facebook.

(Step by Step)

Kulit/crepe (18-20 keping )
1 sudu besar tepung gandum
1 sudu besar tepung jagung
1 sudu besar tepung ubi kayu
1 sudu besar tepung ubi kentang
1 sudu besar tepung kastard
1 1/2 sudu besar tepung hong kong
sedikit garam
2 sudu besar gula icing
2 biji telur saiz B
1 sudu besar minyak jagung
3/4 cawan air (210ml)
1/2 cawan susu segar (130ml)
sedikit esen vanila
beberapa titik pewarna kuning@ jenis serbuk isi sikit je ye

Filling Kastard + Durian
2 sudu besar gula
20 gm tepung kastard
250 ml susu segar
2 biji kuning telor
isi durian yang dihancurkan

Filling Whipping Cream
500gm whipping cream
2 sudu besar gula icing (jika whipping cream tawar)

Caranya utk kulit/crepe ~ cara nak dptkan crepe yang nipis
1. Kesemua tepung di atas di ayak terlebih dahulu
2. Masukkan kedalam satu bekas, masukkan garam, gula icing, minyak, esen
vanila, telor yang dipukul sebati, dan masukkan air serta susu segar dan
pewarna kuning. kacau guna whisk tangan je ye..kemudian tapis
3. Panaskan non stick pan saiz kecil (17cm diameter tapak) api sederhana.
Sapu sikit pan ngan minyak. (saya guna tisu paper)..dah panas pan tu..angkat
kejap pan dan masukkan kurang 1 senduk adunan ke dalam pan..lenggangkan
pan tadi sehingga rata dan nipis kulit tadi serta memenuhi permukaan pan
tadi..kemudian letak balik atas dapur ..(saya tak guna senduk pun tuk ratakan
kulit tu..just layang2 kan/lenggangkan je shingga memenuhi permukaan) kejap
je letak atas dapur ye kemudian angkat..jangan lama sbb nanti hangus
kulitnya.tak payah terbalikkan sebb ia nipis mudah sangat masaknya
4. Ulangi hingga habis. boleh ditindih2 kulitnya insyaallah tak melekat

Cara untuk Filling Kastard + Durian
1. Dalam periuk non stick masukkan gula, tpg kastard, 2 biji kuning telor,dan
susu segar dlm 4 sudu dulu..Kacau hingga kesemuanya sebati. Kemudian
tuang baki susu segar tadi dan kacau lagi
2. Panaskan api dapur dan masak menggunakan api sederhana hingga
kental/pekat. tutup api dan sejukkan kastard filling.
3. Isi Durian dihancurkan dan dicampur bersama dengan kastard filling dan
masukkan ke dalam piping bag. masukkan kedalam peti ais supaya ia tak cair

Cara untuk Filling Whipping Cream
1. Dalam bekas yang bersih dan kering, masukkan 500gm whipping cream,
tambah gula icing jika whipping cream anda tawar. Jika whipping cream anda
sudah manis abaikan gula icing tu.
2. Pukul whipping cream sehingga soft peak/kental dan masukkan kedalam
piping bag dan letak dlm freezer sekejap supaya tak mencair.

Sekarang masa utk "membantalkan durian crepe"
1. Sediakan kulit, letak whipping cream dulu (dlm gambar), kemudian letak pula filling kastard+durian dan letak semula whipping atas kastard tadi.
2. Bungkus/lipat durian crepe tadi seperti bantal. 
3. Bila sudah siap masukkan dalam freezer sekejap selama sejam dua supaya ia mengeras.
4. Jjika durian crepe yang baru dikeluarkan dari freezer tu keras kejung, tunggu biar kejap pada suhu bilik (tak lembut tak keras sangat) dan boleh dimakan. Jangan keras sangat. 

Selamat Mencuba