Me relocating back to Singapore… is a big deal.
After living abroad for so long, I don’t think I even recognize my red dot anymore.
I’m still getting used to the new subway (MRT) lines developed. Apparently I have to pay full attention while transiting. Being too engrossed with my smartphone will somehow cause me to miss my stop / head towards the wrong direction / lose myself in the intricate network of trains (nothing like NY or Tokyo’s but certainly more complex than Vancouver’s). Needless to say, I’m enjoying the new-found convenience very much so.
There seems to be a new mall everywhere I go. Singapore is getting revamped so drastically! Modernization is occurring at lightning speed. No room for nostalgia at this point, but I definitely gotta say I’m loving it! Everyone seems to be talking about all these new places that make me go…
“Where’s Gardens By the Bay?”
“What the heck is MBS and why does everyone keep talking about it?”
“Is this really Sentosa now? WOW”
“When did Katong become so modern?! WOW”
“What goes on in Clark Quay? WOW” Okay, I’m joking. I’ve been to Clark Quay. 😉
I absolutely gotta play tourist around Singapore and experience it altogether in a brand new light.
Hey! I’m NOT losing my touch of Singlish (Singaporean English). I swear. I can still speak perfect Singlish with a Singlish accent if I choose to. Really! I try to keep my Canadian accent at bay, to avoid seeming pretentious. It’s almost like speaking with a British accent in America. Yes, you’ll definitely generate stares especially when your friends are already used to your original accent. Besides, I am known as “accent girl” for a reason, thus being able to alternate between both is a skill! 😉 When my Canadian accent inadvertently emerges at times, it’s funny that people just assume I don’t speak any Mandarin though..
I almost forgot how food can be REALLY cheap… or REALLY expensive. The gap in price between food purchased from a “hawker” centre (opened-air food court) and from a restaurant is.. epic. Honestly though, I miss our local “hawker” food so much that I can’t imagine myself stepping into a restaurant. Perhaps only in the case of a special occasion or the lack of “hawker” food that I’d make such an exception. Otherwise I don’t see the point of splurging on commercialized restaurant meals when you can get delicious.local.delights for cheap.
Don’t be surprised that fast food is more exorbitantly priced than the local foods! But that’s Asia for ya! And you can bet that I won’t be visiting any fast food restaurants for a long long time… My dad actually asked if I wanted to go to McDonald’s for breakfast on my birthday. I initially thought he was joking…. but apparently not….. I’m thinking MAYBE he’s forgotten how long I’ve been away. lol
You know what I really really REALLY REALLY miss? Durians. Fresh delicious durians. YES. It’s orgasm in the mouth I tell ya. I haven’t had one in forever. FOREVER!! All the durians in Vancouver are frozen durians. ewww…. And seriously a Singaporean going on with life without durians is akin to Iron Man without his suit. Okay, I’m exaggerating it. But SERIOUSLY, if you haven’t tried fresh durians, I’d urge you to do so.
And so I decided to splurge on that thorny fruit. I haven’t experimented baking with durians and I knew I just had to do it. The tricky thing with them though is that you don’t wanna finish using up all the durians you have, because obviously there needs to be an unceasing supply of fresh durians at home for consumption. True story.
So, here I present you chiffon cakes made with Singapore’s most iconic fruit. So iconic that you can find durians / durian products sold in every corner of Singapore, so iconic that the durian has a category of itself outside of “food and drinks” on signs displayed in the busses, So iconic that we even have a building made in the shape of it.
Yes, hello and welcome to Durian City.
Mini Durian Chiffon Cakes
makes 5 mini durian chiffon cakes or 1 large 8-inch (24cm) cake adapted from Chiffon Cake Mini by Dapur Aliza
- 5 egg yolks
- 50g castor sugar (or extra fine granulated sugar)
- 180g cake flour
- 80g canola oil / olive oil
- 150g durian
- 50g milk
- 7 egg whites
- 60g sugar
- 1/2 tsp cream of tartar
- Blend durian flesh with oil and milk until incorporated (I used my kitchen aid to beat)
- Clean your beater, then beat the egg yolks with castor sugar until thick and fluffy. Add durian mixture in and fold.
- Beat egg whites with sugar and cream of tartar until it reaches stiff peaks.
- Stir in 1/3 of the egg whites into yolk mixture, then 1/3 of flour, alternating between both until they are used up.
- Bake in the oven for 160 degrees at 25 minutes or until toothpick comes out clean.
This is a simple durian chiffon recipe. Very very delicious. Even for those who are not the biggest fans of durians!