Thursday, August 25, 2011

Mango Yoghurt Cheese Cake

Randal had been requesting for cheesecake, read this recipe in Yum Yum #73, so try it out and serve it for desert after dinner. He said its very nice and he had 2 servings.
I feel the mango taste in this cake is not that obvious so its a choice for people who do not like to much of fruit taste in cheese cakes.


500g cream cheese
60g caster sugar
170g mango yogurt (org recipe use 150g yogurt but I adjusted to my taste)
1 egg
grated zest of half lemon
juice of half lemon
120g non-dairy whipping cream (org recipe use 100g but I adjusted to my taste)
-( I use nestle canned cream cos cant find dairy or non dairy whipping cream at the supermarket)

Biscuit base:
160g digestive biscuits - use food processor or rolling pin + plastic bag and break it into fine crumbs
80g melted butter
Wrap 8 inch loose base or springform cake tin with aluminum foil.
Mix biscuit crumbs with melted butter till well combined. Pour into 8 inch loose base cake tin, spread it evenly then press the crumb firmly with back of spoon or cake presser. Chill for 15 min.

1. Mix cream cheese with caster sugar until soft. Add mango yogurt, egg and mix well.

2. Add in the remaining ingredients, and mix well. Pour the mixture onto the cake tin lined with biscuit base.

3. Steam bake the cake in a preheated oven at 150 deg C for 1 1/2 hours. Let cake cool in oven with door open for about half hour.

4. Put cake with tin in fridge and chill for about 4-6 hours before serve.

Juicy Pork and Chicken Burger

Made some burger patties for dinner and the left over was ate for breakfast with buns...

Recipe reference from Yum Yum #73

300g mince pork
300g mince chicken
1 onion, peeled and chopped
1 tsp mixed herbs
1 tsp ground black pepper
1 egg
1 tbsp light soy sauce
50 g bread crumbs

oil for frying

1. In a mixing bowl, combine all ingredients untill well combined and sticky. Chill in fridge for 30 min before cook.

2. Remove meat mixture from fridge. Form meat mixture into rounds and flatten into patties.

3. Heat up oil, pan fry burger patties over high heat on both sides and lightly brown. Then place in preheated oven of 180 deg C and bake for 10min. Remove from oven, dish and serve.

3 cup Frog Leg

Frog leg is one of Randal's favorite food, so when we came across skinless frogs he will urge me to buy it. This time I tried to do a different version on the frog leg instead of the usual frog leg porriage. He doesn't like too spicy food so kong pao frog leg is out, so I did 3 cup version and luckily my trial turns out good enough for him..LOL

3 frogs - chopped into smaller pieces

a few slice of ginger
2 cloves of garlic - chopped

a few slice ginger
1 tbsp wine
1 tbsp light soy sauce
1 tsp sesame oil

2-3  tbsp sesame oil
2 tsp dark soy sauce
1 tbsp light soy sauce
2 tbsp wine
some water

1 red chilli - sliced
2 stalk of spring onion - cut into long strips

1. Rinse frog parts, marinate with the marinade for at least 15min to get rid of the fishy smell.

2. Heat wok with some oil, stir fry ginger and spring onion, add in frog parts, stir fry awhile. Add in sauce ingredients, stir fry awhile. Lastly add in chilli slice and spring onion, dish up and serve.