New York Cheesecake

Thought of doing a cheesecake to use up the sour cream before it expires, try this recipe as its quite small portion compare to other cheesecake recipes, this portion is just nice for my family. Although this is a rich cake but all like it. Recipe from 孟老师的下午茶...

(I use a 7" cake ring althought the book recommended 6" springform pan)
Ingredient:
A. Base : 120g digestive biscuit  30g unsalted butter - melted
B. Cheese filling: 400g cream cheese- thaw at room temp for about half hour
                          75g caster sugar
                          2 eggs
                          130g sour cream
                          10g cake flour
                          grated lemon peel from 1 lemon
                          2 tbsp lemon juice
                          1/2 tsp vanilla essence


Method:

1. Base: Break biscuit into small piece, put into a plastic bag, use a rolling pin and pound the biscuit into fine crumbs. Add melted butter into biscuit crumb and mix till well combined, press the biscuit crumb into 7" spring form tin or lined cake ring. Chilled for about 15min.
2. Beat cream cheese and sugar using low speed in mixing bowl till cheese is soft, add in egg one at time, mix till well combined then add the next egg. Add sour cream and flour and mix till well combined, lastly add in lemon peel, lemon juice and vanilla essence, mix well.
3. Pour cheese batter onto biscuit base, place cake tin in a tray, place the tray in oven, pour in a cup of hot water in the tray, bake cake over double boil at 180 deg for 20min, then lower 10 deg and bake for further 40min.
4. Turn off oven, open a little gap of the oven door to let cake cool for about 15min, remove cake ring/tin,let cake cool completely place cake in fridge and chill for 5 hours before serve.

Madeleine

Wanted to bake something since I haven't been baking for a while, browsing thru the book 孟老師的下午茶, thought this recipe was quite fast to do and portion was small, this recipe taste nice and not very sweet.

(per recipe yield 15 pcs)
Ingredients:
100g unsalted butter
75g caster sugar
1/4 tsp salt
100g egg

1/2 tsp vanilla essence
100g cake flour
1/2 tsp baking powder
orange zest from 1 orange
1tsp orange liqur


Method:
1. Mix butter, sugar and salt over doble boiler till well combine. Remove from double boiler, leave to cool, add in egg, vanilla essence and mix till well combined.

2. Add in orange liquor and orange zest and mix till well combined.

3. Fold in sifted cake flour and baking powder till well combined.

4. Spoon batter into madeleine mould, bake at 180 deg C for 20min or till golden color.

Stir fry vegetarian kidney

Recently have been too busy with some family matters that I was just not in the mood to do any baking and any posting here.

My colleague always like to order this dish if they were to cater food from the old factory canteen, the canteen aunty is kind and generous to share with us the dishes whenever we ask her about dishes she did. This dish was very easy to do.

Frozen vegetarian kidney is available at some wet or dry market stall that sells beansprouts and tofu.

Thaw the vegetarian kidney (1 pkt), rinse and slice it thin--though the kidney is already cut into pieces in its original package but I prefer it to be thinner.
Shredded a few slice of ginger thinly.
Sauce : Oyster sauce, water, a little sugar.

Method:
- Heat wok, fried ginger with some sesame oil till fragrant. Remove and set aside.
- Add kidney into wok, add in a teaspoon of oyster sauce, litter sugar and some water, bring the sauce to boil, let it simmer till the sauce is reduce to slightly thicken. Do taste test, if not salty enough can add some oyster sauce.
-Add in ginger and stir awhile, remove from wok and serve.

Happy Mid Autumn Festival

This year manage to do 16 pieces of traditional mooncakes with Florence's mooncake recipe(mooncake skin), and 22 pandan snowskin mooncakes as the kids's favourite is pandan flavour, the pandan paste was bought from phoon huat.
Glad that my family like the mooncakes;)

Sweet corn agar agar

This recipe was an old collection, thought of bringing something to my sister's place for her kid's birthday party, this dessert suddenly float up in mind, made it very last mintues and brought it to sister's place and let it fully set....

Ingredients:

2 pack of agar agar powder

500ml coconut milk

250g sugar

1000ml water

1/4 tsp salt

1 can of cream corn

some pandan leaves

Method:

1. Bring water and pandan leaves to boil, mix sugar and agar agar powder and add into water, bring to boil.

2. Add in cream corn, bring to boil.

3. Add in coconut milk and salt, once the mixture boil turn off fire. Pour mixture into mould and let it cool down before place in fridge and let it set completely.

Lotus Paste

I find the store bought lotus paste are abit too sweet, the thought of making lotus paste for mooncake have been wondering in my mind for the pass few weeks, found some time on Saturday late afternoon, quickly cook it before the mood goes away...

Chwee Kuih

There was a pack of preserved radish lying in the fridge quite some time, tried to use it up but fried egg omelette with was too much, so I use some for next morning's breakfast as topping for this kuih.

Ingredients:
350g rice flour     }
30g tapioca foour }
1tsp salt               }   (A)
2 tbsp oil             }
600ml water        }
900ml boiling water

Topping:
4tbsp chopped shallot
180g chopped preserved radish ( soak for 1 hour, squeeze dry)
1 tbsp sugar
dah of pepper
4 tbsp oil
1/2 cup water

Method:
1. Topping: heat oil, fry chopped shallots till fragrant, add preserved radish and seasoningm stir well, add in water and simmer till preserved radish in soft and fairly dry.

2. Batter: Combined (A) in a bowl, mix well, pour in boiling water and stir well.

3. Pour batter into greased small cups or patty tins, arrange on a tray, steam over high heat for 10minutes, leave to cool and remove from cups, top with prepared topping.