Tuesday, October 21, 2014

'Do What You Like' Feather Light Cheesecake

Life has been pretty hectic lately.... almost breathless ! Just came back from the Reserve Forest of Kahang. Hubby & I spent a few days there.... waiting for our friends (tiger & elephants) to turn up. haha..... I'm not joking ! During our visit on last month, the tiger turned up nearby again and we all heard him roar so loudly for the second time. >o< Simply amazing. You think its easy to hear a wild tiger's roar ! No, not easy at all I'm telling you.

After all, I still need something to pamper myself. Something indulgence. And here, I made a simple cheesecake to satisfy myself & my boy. Wish my girl is around too to enjoy this !

Ingredients for biscuit base :
180gm  digestive biscuit, finely crushed
 (I used tiger chocolate biscuit)
125gm  butter, melted

Method :
stir butter into crushed biscuit and mix to combine, then press it to a 7" tray lined with grease proof paper and keep refrigerated till set)

Ingredients for Sponge :
250gm cream cheese, soften
400ml milk
70gm all purpose flour
5 egg yolks
1 tbsp lemon juice

5 egg whites
110gm sugar

Method :
(1) by using ingredients (A), cook cream cheese and milk in a double boiler untill cheese melted, stir gradually.
(2) off the heat and stir in flour little by little untill well mix, leave aside to cool. (the cream cheese mixture should be in thick paste form)
(3) now slowly add in egg yolk & lemon juice untill well combined and smooth.
(4) in another bowl, whisk egg white till foamy.
(5) then add in sugar bit by bit and beat till peak form.
(6) now, stir 1/3 of egg white mixture into mixture (A) and mix well, then stir the remaining egg white mixture into 2 batches till nicely combined.
(7) pour cream cheese batter to the icy cold biscuit base tray.
(8) bake at preheated oven.at 160'C over water-bath for about an hour or till the center is set when tester came out clean.
(9) cool completely before removing the cake from tray, and best to keep refrigerated for at least 3 hours before serving.

One of my kids favourite cake. I'm glad it turns out great and the texture is gorgeous. Really light & spongy.

Just simply serve them with some homemade dulce de leche sauce or any homemade fruit compote or homemade fruit sauce. And that is why I'm calling it 'Do What You Like Cheesecake'. ha ! I bet you'll going to ask for more. >o< Hope you're all going to have a lovely week ahead. Blessings & smile always !

Wednesday, October 8, 2014

Mee Rebus Johor

Now,this is the mee rebus (boiled noodle) I've been craving for a looooong time. If I tell you that I've only taken mee rebus Johor once in my life time, I think you're going to laugh. haha.... But its true ! I often visit to Malay food stalls but not many of them serve this kind of mee rebus. Most Malay food stalls serve only common mee rebus with clear spice soup. The only mee rebus I've tried was at Kluang Rail Kopitiam (Kluang famous coffee shop). Hubby's elder sibling who was from Kluang introduced me to this famous mee rebus dish of the shop. It was sooooo delicious. How could I forget the taste & smell of it. Mee rebus Johor basically is boiled noodle with special rich gravy which consist of certain range of spices. The gravy is simply irresistible. So after google for some time, I finally came out this homemade dish.

Mixing up the cooked blended paste with mashed potato mixture, and its ready to go for boiling.

(Serve : 5-6 persons)
Ingredients for Blended Paste :
5 dried chilies, soaked
1 large onion, sliced
2 shallots
4 cloves garlic
1 sticks lemongrass (head), thinly sliced
1cm  galangal, sliced (blue ginger)
1 TB  coriander powder
1/2 tspn  cumin powder
1/2 tspn  fennel powder
50gm   dried shrimp, soaked

Ingredients for noodle gravy :
1-1/2 cups  prawns stock (optional) or water
3 pcs  asam keping (tamarind slices)
200gm  sweet potato, steamed & blend with 2 cups water
2TB   gula melaka
1/2 tspn  salt
12/ tspn  vegetable granule

Method :
(1) preheat a frying pan with 1/2 cup of cooking oil, saute the blended paste till fragrant.
(2) when ready, combine cooked paste with other ingredients and mix well, then bring it to boil.
(3) lower the heat and continue cooking till the consistency as you like.
(4) once its done, set aside and ready to serve.

Ingredients for serving :
yellow noodle, rinsed
cucumber, julienned
bean sprout, cleaned the end
fried shallots
hard boiled eggs, halved
calamansi, halved

(1) bring a pot of water to boil, then cook yellow noodle with boiling water till nice & hot but not overly soft. At the same time, slightly blanch bean sprout with boiling water.
(2) then serve yellow noodle with sweet potato gravy, bean sprout, julienned cucumber, hard boiled eggs, calamansi & fried onion (optional).
Now, squeeze calamansi over the gravy and then stir to mix everything...... what else ! Lets wallop ! haha... Gosh, it was soooo delicious. Love the gravy especially. My boy, the picky eater came for the second round. So, do I need to explain more ! Hope you guys will love it too.

Monday, September 29, 2014

Mushroom Floss Savoury Buns

How often do you take this kind of buns ? I think I have only take them once while I was working in Singapore more than 26 years ago. hehe.... Yes, its been a long long time. At the beginning, I thought it was a cake cause it looks like a savoury Swiss roll to me. I was totally amazed after my first bite then. Well, I personally like the bun very much but not so crazy about it.due to the meat floss but without the meat floss, it looks weird though or incomplete. haha.... I have to thank this mushroom floss. Now, I'll be able to enjoy more great food with them. So, here's what I did to the buns.

Ingredients for bread dough :
4 cups  all purpose flour
2 tspn  yeast
2 TB   sugar
1 tspn   salt
300ml   water
2 TB cooking oil / corn oil

Other Ingredients :
300gm  mushroom floss
handful of chopped spring onion
1-1/2 cup  mayonnaise (plain or flavoured)

Method :
(1) combine all ingredients to form a soft dough then set aside to rest for an hour or till double in size.
(2) once its ready, punch dough to release extra air then place it to a slightly floured working table and knead till smooth.

(3) divide dough into two portions then flatten each with rolling pin for about 9x13".
(4) place it to greased 9x13" tray, again roll it to fit the tray then leave to rest for 20 minutes or till dough puff up.
(5) when ready, try to porch the flattened dough with a fork to release airy bags.
(6) now, brush dough with egg glazing then top with sesame seeds & onion. Finally, bake at preheated oven 180'C for about 12-15 minutes or till slightly brown (watch gradually to prevent hard crusted bread). Preferable softer bread which easier for rolling and also to prevent crack surface.
(7) once its done, leave bread to cool for 10 minutes before transferring to working table.
(8) cut 2 sides of the bread into 45 degree and the other two into 90 degree, and make another 2 cuts on the bottom of the bread. Then quickly roll bread from the 45 degree edge into Swiss roll and wrap it with a parchment paper and leave aside till completely cooled.

(9) when ready, spread mayonnaise onto the bottom bread then top with mushroom floss. Again, roll bread into Swiss roll.

(10) now, cut bread into preferable size then spread some mayonnaise onto both side of the bread, coat mayonnaise surface with mushroom floss. Then serve.

 Well, what do you think ?
It looks sooooo tempting  and the bun texture is really soft which is perfect for this recipe. Hope everyone will have a fabulous week ahead.
I'm sending this to Wild Yeast Blog @ Yeastspotting and Weekend Bites
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