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Thursday, 25 February 2016

NO BAKE MANDARIN ORANGE CHEESECAKE



Any left over mandarin oranges?

If you love cheesecake and mandarin
why not bring them together?


Base:
260g oreo biscuits, remove cream & crush
100g butter, melted

1) combine biscuits & melted butter & press firmly to the base of an 8" pan
2) leave in fridge

Filling:
227g mandarin orange juice
2 Tbsp gelatine
227g hot water
500g cream cheese
180g sugar
227g whipping cream

Topping:
2 mandarin, remove seeds & cut into cubes

1) sprinkle gelatine over hot water, heat to dissolve all gelatine
2) cream cheese and sugar until smooth
3) in another bowl. whip cream until soft peak
4) into cream cheese mixture, add dissolved gelatine, orange juice
& mix well
5) add whipped cream & mix until smooth
6) pour onto biscuits, shake to level
7) arrange cut slices of mandarin on the filling
8) refrigerate at lease 4 hurs before serving



Tuesday, 23 February 2016

CONDENSED MILK LOAF




This is a very soft loaf

with milk fragrant

I followed the recipe shared by Mandy Ng 





 I replaced 50g bread flour with oat bran

and 

it is still soft and fragrant!


Method:
1) everything goes into the bread machine, bread dough cycle 1:30hr
2) divide into 2 loaves & let rise 60min
3) bake in preheated oven 175'C for 30min

Note: 
Colour of loaf can be quite dark because of the sugar content,
Tent the loaf if necessary


Monday, 22 February 2016

SIMPLE CHILLI PASTE





A simple chilli sauce

can complement noodles, rice
and  
as dipping sauce for fish or meat






1.5 cup dried chilli. soaked & seeds partially removed
2 cups shallots
1 Tbsp garlic
2 Tomato, chopped
1.25 cup cooking oil
salt & sugar to taste

1) blend together chilli, shallots & garlic
2) heat up 1 cup of oil in a kuali
3) pour in blended chilli, shallots & garlic & fry at low to medium heat
4) fry until fragrant & ingredients come together & red oil can be seen at the sides
5) add tomato & continue cooking until well cooked
6) add salt & sugar to taste
7) turn off heat & leave to cool before keeping in bottles





CHAI TEH



Left over from Festive Dinner

Best to bring them together

in ONE big pot

In Foochow, it is called " Chai Teh"

in Hockien, "Chai Booi"

However it is called

all mean Left Over Food


If you know the secret ingredients

I promise you a delicious chai teh


Basic ingredients you see as you stir the pot are
1) green vegetable, Kai choy
2) dried chillies &
3) assam slices

but
behind the scene are
1) tomato ketchap & or
2) sardine in tomato 

In fact
 the last 2 ingredients contribute 
to the rich taste 
and colour
of the dish

without them the taste can be quite flat


However
some like it hot & spicy
some like it sour
more like it sweet

It is your choice
and you can adjust according to your taste buds

A note of advice
always remember to boil the Kai Choy 1st
& pour away the bitter water (1st round of boiling)
before adding the left over food

It does not really matter
whether you buy the long Kai Choy or the short round ones

I prefer short ones
because these are more tender

Happy trying out!












Friday, 12 February 2016

BAKED CHEDDAR CHEESE CAKE





This is a soft 
and
 fluffy cheese cake

which my grand children love

I adapted the recipe from Kimmy's 




Baked Cheddar Cheese Cake

A) 3 slices cheddar cheese
     50g fresh milk
     50g butter

B) 3 eggs, separated
     1/4 tsp cream of tartar
     50g sugar

C) 50g superfine flour, sifted

Method:
1) double boil cheese, milk & butter until dissolved, leave aside to cool
3) beat in egg yolks when cooled
4) whisk egg white, add cream of tartar
5) add sugar in 2 batches, beat until stiff peaks
6) add 1/2 of egg white to cream cheese mixture, mix slowly
7) pour mixture back to egg white & mix
8) fold in flour carefully
9) steam bake in preheated oven @ 160'C for 50 min



NO BAKED PINEAPPLE CHEESE CAKE




This Cold Refreshing Creamy Cheese Cake

is for you

if you like No baked Cheese Cakes





The ingredients are simple

The biscuits can be prepared days ahead

and 

easily put together


Base:
260g digestive biscuits, crushed
100g butter, melted

Filling:
1 tin pineapple, slice some pineapple strips for topping
2 Tbsp gelatine
8 oz hot water
500g cream cheese
180g sugar
8 oz syrup from canned pineapple
8 oz whipping cream

Method:
1) combine crushed biscuits with melted butter
2) press onto base of 8" greased tray
3) dissolve gelatine in hot water, boil until clear and let cool
4) whip cream
5) cream cheese with sugar until smooth, add dissolved gelatine
6) add whipped cream and continue beating
7) add syrup
8) pour mixture onto biscuits crumbs, sprinkle sliced pineapple pieces on top
9) chill before serving





WHITE CHOCOLATE BROWNIES



White Chocolate Brownies

a white version of Brownies

These are soft and fudgy

You will love it if you have a sweet tooth


The recipe is from Broma Bakery


Ingredients:
1/2 cup butter
1 cup white chocolate chips
1 large egg
1 can sweetened condensed milk (14oz)
1 Tbsp vanilla extract
1 tsp salt
1.5 cup all purpose flour
1 tsp baking powder

Topping (optional)
powdered sugar

Method:
1) preheat oven to 170'C & line 8" square tin with parchment
2) double boil to melt butter & white chocolate chips in a bowl
3) when completely melted, add condensed milk, vanilla extract and salt
4) add in beaten egg, combine well
5) fold in flour (sifted with 1 tsp baking powder)
6) spread in the baking tin & bake for 30min
7) allow to cool in pan for 10min when done (soft to handle)
8) cool completely on wire rack before cutting & sift powdered sugar as topping