It is a Durian season but the price is 10x more expensive than in the West Malaysia. A kg of Durian is sold in a range of RM10-15 and if unlucky you ended up paying for the skin only as difficut to get fresh ones in Miri. However I am lucky as my colleague owns a Durian farm somewhere 100km from Miri. Today he delivered a basket of Durians to my house and I only paid RM100 for 18 Durians...very cheap and his Durians are Grade A - sweet & creamy. Apart from eating raw, the first thing crossed my mind was of course Pengat Durian & Roti Jala which I've been craving for long time! Here is how the two kinds are served together.... Here is how I cook my Roti Jala.... The last time I made Pengat Durian & Roti Jala was long time ago demonstrating to some friends who wanted to learn making Roti Jala. However at that time I did not measure the ingredients and just by "agak-agak" (feel & estimate). Today, I measured all the ingredients so that I could post the recipe for friends and readers.
Here is Roti Jala recipe the way I always made mine:
(Makes 32 pieces)
1 Egg - beaten slightly
75ml Canned Coconut Milk
1 tbsp Sugar
½ tsp Salt
1 tbsp Pandan Paste
1. Mix all ingredients until smooth.
2. Use Roti Jala mould to net it on a girdle.
(Adjust the water if necessary, i.e. if too thick it will drip and if too thin the net will be coarse)
Once cooked, lift onto a plate & roll/fold.
3. Serve with sweet durian gravy or savoury curry.
To make PENGAT DURIAN:
Place durian, coconut milk, palm sugar, a pinch of salt & Screwpine leaf in a pot.
Cook until boiled.
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