Friday, October 28, 2005

Marble Light Cheesecake

Marble swirl effect wasn’t nicely done. I got to much chocolate cheese batter and I started to panic and I pour all the chocolate cheese batter on the center. I should have spoon or pipe the chocolate cheese batter in.

Marble Light Cheesecake
Makes a 7” cheesecake

250g milk
20g butter

125g cream cheese

50g flour

3 egg yolks
1 tsp vanilla essence

3 egg whites
1/8 tsp cream of tartar
80g sugar
Pinch of salt

1 tsp chocolate paste

1. Grease a 7” spring form tin and line the bottom with paper.
2. Cook (A) until it boils. Cream (B) until smooth. Pour (A) into (B) and mix until well blended.
3. Add (C) and mix until well combined. Place it over double boiler. Mix until it thickens. Remove it from double boiler. Add (D) and mix until well blended.
4. Whip the egg whites in (E) until foamy. Then add the remaining (E) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated. Reserve 100g of the cheese batter and mix it with (F) to make chocolate cheese batter.
5. Pour the plain cheese batter onto the prepared tin. Then drip the chocolate batter on the top. Swirl to make marble pattern.
6. Bake in water bath at 160C for 50 – 60 minutes or until the center is set and golden brown.
7. Remove the cake from the pan immediately. Set aside to cool. If you let the cake cool in the pan completely, it will shrink tremendously.

French Country Cheesecake

Finally regain my battery it time for me started baking again! Heehee. Baked French Country Cheesecake & Marble Light Cheesecake today. Manage to take some photos before the battery in my digital camera dies.

French Country Cheesecake
Makes a 7” cheesecake.

Sponge Cake Base
Digestive Biscuit Base

50g sugar
30g butter

250g cottage cheese, sieved
30g corn flour
½ lemon zest

2 eggs

40g sour cream
40g whipping cream

2 egg whites
50g sugar
1 tsp lemon juices

1. Press the digestive biscuit base onto the greased 7” inch spring form tin.
2. Cream (A) until smooth. Add (B) and cream until well blended.
3. Add (C) one at a tine and cream until well combined. Add (D) and cream until smooth.
4. Whip the egg whites in (E) until foamy. Then add the remaining (E) ingredients. Whip until stiff. Add it to the cheese mixture from step (3). Mix until well incorporated.
5. Pour the cheese filling onto the prepared biscuit base.
6. Bake in water bath at 160C for 70 – 80 minutes or until golden brown and the center is set. Remove it from the oven and set aside to cool. Refrigerate for 5 hours before serving.

For (D) you can use all sour cream or whipping cream.

1. Recipe asked for cottage cheese but I had use cream cheese. Just cream cheese as usual.
2. Instead of 40g sour cream and 40g whipping cream, I had use 80g whipping cream.
3. Reduce the sugar if you prefer less sweet.

Wednesday, October 26, 2005

Bread Pudding

Made Black Sesame Gruel this morning but was ruin later. I guess I had over-cook the black sesame while stir fry them.

Made Bread Pudding in the afternoon.

Bread Pudding

6–7 slices whole meal bread
Just enough of butter
2 large eggs
400ml UHT milk
3 tbsp yogurt / sour cream
50g castor sugar
½ tsp vanilla essence
¼ tsp cinnamon powder (Optional)

1. Cut bread into triangles and butter the slices. Whisk eggs until fluffy and add in the milk, yogurt, sugar and essence to combine.
2. Lightly butter an ovenproof dish and arrange the bread slice so that they overlap each other slightly.
3. Pour egg mixture over and allow the mixture to run into the bread slices soaking it through. Bake the pudding in a preheated oven at 180°C for 40–50 minutes or until cooked through.

Tuesday, October 25, 2005

Ice Jelly Cocktail

Didn’t cook much today. Had some leftover Guo Tie from yesterday I’m too lazy to pan fry so I dump everything in the hot oil and Deep Fry Guo Tie is what I had for lunch.

Made Ice Jelly Cocktail today. Not in the mood to bake or cook feel so tiring.

Ice Jelly Cocktail

1 packet of Ice Jelly Powder
1 liter of water
1 tin of fruit cocktail
Calamari (lime)

1. Pour 1 packet of ice jelly powder into 1 liter of water and bring to boil.
2. Let the solution cool and in the refrigerator.
3. Serve chilled with fruits cocktail and calamari juice.

Monday, October 24, 2005

Guo Tie

Made Guo Tie today too.

Guo Tie (Pan Fried Dumplings)

2 ½ cup plain flour
½ cup boiling water
1/3 cup cold water
¼ tsp salt

300g lean pork, minced
4 dried black mushroom, soak and diced
40g yellow chinese chives, diced

¾ tsp salt
2 tsp light soy sauce
½ tsp ginger juice
½ tsp corn flour
1 tsp sesame oil
Pinch of pepper
½ tbsp oil
1 tbsp water

Dipping sauce:
Black Vinegar
Shredded ginger

Method for wrapper:
1. Sift flour. Divide into 2 equal portions. Mix one portion with boiling water. Mix other portion with cold water. Then put the two portions together. Add salt. Knead well. Cover with a wet cloth for 20 minutes.

Method for filling:
1. Mince pork. Soak mushroom until tender. The dice. Cut chives into big dice. Put them into a mixing bowl. Add seasoning. Mix well. Allow to chill in refrigerator for ½ hour.
2. Take out the dough. Work into a long roll. Cut into 26 portions. Knead into balls. Roll out to form round wrappers with wooden rod. Put in a suitable amount of filling. Fold up. Starting from one end, use the thumb and forefinger to make pleat the press. Repeat alternatively to the other end. This form a dumpling with pleats on one side while the other side is smooth.
3. Heat pan. Add 2 tbsp oil. Remove from heat. Arrange dumplings in pan. Shallow-fry over high heat until slight brown. Add some water and cover with lid. Lower heat. Cook for 4 minutes. Add 1 tbsp oil cover. Continue fry 2 minutes more. Cover pan with a plate. Then turn pan upside down with dumplings transferred onto the plate.

Method for dipping sauce:
1. Mix everything together to taste.

Pumpkin Crisps

Thought of baking Chocolate chip cookies this morning but wasn’t enough flour. End up baking Pumpkin Crisps anyway it in my baking / cooking upcoming list.

It actually a Almond Crisps recipe, instead of almond flakes I changes it to pumpkin seeds.

Almond Crisps / Pumpkin Crisps

1 egg white
¼ cup icing sugar
40g plain flour
2 tbsp honey
30g butter
¼ tsp vanilla essence
100g almond flakes

1. Beat egg white. Add icing sugar and beat. Add honey and vanilla essence and mix well. Add plain flour and stir for a while.
2. Add melted butter and mix well. Leave to cool. Add almond flakes.
3. Put 1 tbsp of ingredients onto greased baking tray. Flatten until thin.
4. Bake at 180C in preheated oven for 12 minutes until golden.
5. Remove and leave to cool.

1. When it said, “Beat egg white” I not too sure what it mean. I just beat egg white till foamy and add in the sugar and the rest of the ingredients till soft peak.
2. I only had 50g of pumpkin seeds added into the mixture, probably that the reason of runny mixture?
3. While spooning the mixture onto the baking tray, make sure they don’t get too close to each other or else they will smear together?!
4. My got smear into a sheet?! Remove it from the baking tray slices them while they are still hot once they are cool it harden up.

Sunday, October 23, 2005


Siao liao, bought more and more cookbooks. Actually I’m only thought of buying “Desserts For You”, “Creative Dim Sum & Desserts” and “Slimming Desserts” cookbook. Usually they sold per book for $5.90 but now they sold 5 books for $10! So I end up buying 5 books I better keep myself away from the bookstall from now onward. :Laugh:


Bought another Dim Sum Magazine by YTower. Guess I'm into Dim Sum now?!

Y3K Recipes Magazine

Finally got my Y3K Recipes Magazine Issue 26! Inside there’s quite a numbers of recipe I liked especially the Kow Yoke, Xiao Loong Bao, Dim Sum and Paus.

Friday, October 21, 2005

Green Tea Soufflé Cheesecake

Made Green Tea Soufflé Cheesecake today.

Verdict: Light and moist and it has a strong aroma of green tea.

Green Tea Soufflé Cheesecake

200g milk
100g whipping cream
1 tbsp Matcha green tea powder

125g cream cheese

30 flour
30g corn flour

3 egg yolks

4 egg whites
1/8 tsp cream of tartar
100g sugar

1. Grease and line bottom of two 18 cm pans. Cover the outside of the pan in foil.
2. Mix (A) until well blended. Add (B) and mix until well combined. Place it over double-boiler.
3. Add (C) and mix until well blended. Add (D) and mix until well blended.
4. Whip the egg white in (E) until foamy. Then add the remaining (E) ingredients> continue whipping until soft peaks are formed. Fold it into the cheese mixture from step (3). Mix until well incorporated.
5. Pour the cheese filling onto the prepared pans. Bake in water bath at 160C for 50 – 60 minutes or until set and golden brown. Remove the cake from the oven.
6. Remove the cake from pan immediately. Set aside to cool. If you leave the cake to cool complete in the pan, the cake will shrink a lot.

Thursday, October 20, 2005

Pandan Cheesecake

After so much “Ang Moh” style cheesecake, should have change something new. Pandan Cheesecake! Something very Asia it caught my attention when I first saw the photo on the cookbook it was so tempted that I can’t get this out of my mind. And finally I got my Pandan Cheesecake done today!

Verdict: Pretty unique cheesecake although it looks like Japanese light cheesecake with a very nice light green color. Taste wise slightly heavy and it creamy. It has a great aroma of coconut, if you like pandan cake you going like this cheesecake too.

Pandan Cheesecake
Makes a 7” cheesecake.

375g cream cheese
75g sugar

2 egg yolks

15g flour
15g corn flour

150g coconut milk
1 tsp Pandan Juice
Green coloring

2 egg whites
60g sugar
¼ tsp cream of tartar

1. Cream (A) until light. Add (B) and cream until smooth.
2. Add (C) and mix until well combined.
3. Add (D) into the cheese mixture. Mix until well combined.
4. Whip (E) until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated.
5. Grease and line bottom of a 7” inch round tin. Pour the cheese filling onto the tin.
6. Bake in water bath at 160C for 60 – 70 minutes or until firm and golden brown.
7. Remove it from the oven and set aside to cool.
8. Refrigerator it for 5 hours. Remove the cake from the tin and serve.

1. I only added ¼ tsp of cream of tartar to the egg white. There wasn’t any cream of tartar in the original recipe.
2. I added 3 tsp of pandan juice yet there wasn’t any pandan taste.
3. I added 2 drops of green coloring, but they looks too light. Perhaps you can add another 2 more drops of green coloring to achieve a nicer light green coloring. The color should be lighter than pandan cake.

Monday, October 17, 2005

Meme - Childhood memories of food

I have been tagged by Florence to continue this topic about childhood memories food. Hmm…has to be 5 childhood memories foods? I can’t remember much my memory is poor I guess I should give 2 of my childhood memories food then. :Laugh:

1. Carrot cake.
I used to visit the coffee shop opposite where I use to stay. There is a stall selling Fried Carrot Cake and Chwee Kueh. During the olden day eggs is quite expensive. The Carrot Cake seller wills either fried them without the egg or with a small mount of egg. Then we had to buy the eggs from the provision shop and bring it to the carrot cake seller asked him to add in the eggs. Well eggs is getting cheaper now guess no one will ever bring eggs to the carrot seller anymore. :Laugh:

2. A&W
When my mom is admitted to the hospital when she about to giving birth to my young sis. Daddy is the one who took care of my bro and me. I guess he didn’t know how to cook for us and keep bringing us to A&W for dinner. As a kid fast food is always a favorite to us. I miss their ice cream waffle and root beer float, too bad there wasn’t any A&W around anymore.

I’m done with my childhood memories foods. And now pass the baton to:

1. Evelyn - Tazz In The Kitchen
2. Judy - My Lazy Lifestyle

I felt so bad everyone’s is contribute 5 of their childhood memories foods and I only got 2. I went to some of the blog, which I frequently go to.

3. Bukit Merah Wan Kueh & Fried Rice
They’d refresh my memories one of them is from Evelyn. Hubby and I used to goes during our courtship. Usually go there for Wan Kueh or Fried Rice the uncle who sells Wan Kueh do sells Fried Rice too. Last 2 – 3 weeks ago out of sudden hubby said he misses the Fried Rice we haven’t been there like 5 years?! Of course let not forget about the Fried Fish Meat Bee Hoon and A&W.

4. Biscuits With Sugared Candy
Other thing is Judy’s Biscuit with Sugared candy. I had remembered I used to eat them while I’m young. I guess everyone’s has the own unique way of eating the biscuits like what foodcraze had said he would lick and finish the candy and throw the biscuit away. And I had my way of eating it too; first I’ll finish the biscuit then the sugared candy. I always had a habit of finish food, which is not so nice first. :lol:

5. Hong Lim Food Center
When I finished my NTC-3, straight away I found my first job as a sale assistant in a hobbies shop. So coincidental the shop name started with NTC too, what I know the shop has 3 owners the shop was been name by their surname. Gosh what am I talking about this shop?!

Okay back in the track, I remembered Hong Lim used to have a stall selling Mee Siam. First time come across Chinese couple selling Mee Siam something new to me. Later I found they wasn’t selling the ordinary Mee Siam, it Nyonya Style Mee Siam with Asam soup base. Taste a bit sour and spicy too bad they weren’t selling anymore.

On level 2 there a stall selling Ipoh Hor Fen or Crayfish hor fen, during the lunch hour you can see a very long queue. Everyone’s is queuing for their hor fen, to avoid queuing I usually goes after 2 and sometime they had already finishes everything. Few months back I went there and eat, I would say standard drops.

On level 2 too, one stall selling Bak Chang as good as before. This year somewhere near Dragon Boat Festival their changes shoot up to $3.50 per piece! Still there is lot of peoples buying although I bought some but I rather come back on the normal days.

On level 2 there is a stall selling char kuay toew I heard it from Outram Park they had shifted to Hong Lim.
And I heard their char kuay teow is good but too bad I haven’t got the chance to eat it.
There are plenty of good foods on the level 2, another stall selling Nasi Lemak very nice too. Still got Prawn Noodles. On level one there is Hainan Curry Mixed Rice and not forget about their thinly slice Pork Chop.

Of course the place is changing with new open stalls. I purposely went there for pasta, and the paste was only $4!!! The stall was introduced by U channel some sort of eating show and the Taiwanese chef Wen Hong or Ah Hong was there too.

I miss the foods there!!!

11.30 pm

Happy Birthday Un-sweet!!!

It DH’s birthday today, he wanted a German Cheesecake. It baking in the oven right now darn I forgot to line the side and base with greaseproof paper. I don’t mind the cake looks ugly on the normal day but it DH’s birthday I wanted to make him a perfect one. Should I bake another one?

Quite mushy to say this, DH given me a nickname called “Sweet”. I got him a nickname too “Un-sweet” :laugh:

I just check on the cheesecake it going to be ready in 10 minutes but then surface is cracking!!! I’m surprising the cheesecake did not stick to the side when I remove the cheesecake from the tin while it hot and it did not sank.

I had re-do the German Cheesecake again this time I use marie biscuits for base. I make sure I remember to line the greaseproof paper on the side and base this time and yes I did. Phew~~~ there wasn’t any crack on the surface. This time I cool my cheesecake in the pan and it sank. :Pout:

I did some simple decoration with cream cheese and canned apricots. How? It my first time doing decoration, you might thought it easy but I had spend about 10 minutes to line them up.

Closer Look.

German Cheesecake
Makes a 7” inch round cheesecake.

80g Marie Biscuits
50g Butter
7” inch round vanilla sponge cake (1.5 cm thickness)

Cheese Filling:
250g Cottage Cheese
25g Butter
½ lemon zest, granted
¾ tbsp lemon juice
2 egg yolks
20g sugar

30g corn flour

100g sour cream

1 egg white
30g sugar
1 tsp lemon juice

15g raisins, chopped
10g rum

100g cream cheese
1 tbsp sugar

1. Place the sponge cake or press the biscuits mixture at the bottom of the greased 7”inch spring form tin. Pre-soak (E) for 1 hour.
2. Sieve (?) the cottage cheese in (A). Mix it with the rest of the (A) ingredients until well blended.
3. Add (B) and mix until well combined. Add (C) and mix until well blended.
4. Whip the egg white in (D) until foamy. Then add in the remaining (D) ingredients and whip until stiff. Fold it into the cheese mixture from step (3). Mix until well incorporated.
5. Add (E) and stir gently until well combined. Pour the cheese filling onto the prepared cake or biscuit base.
6. Bake in water bath at 160C for 60-70 minutes or until golden brown and the centers is set.
7. Remove the cake from the oven. Set aside to cool. Refrigerate for 5 hours or overnight.

1. Whisk cream cheese till soft. Add in the sugar continue whisk till soft and creamy.
2. Pipe the cheese mixture with piping bag and place the apricot slice on top the cheese mixture.

1. Recipe asked form cottage cheese but I use cream cheese.
2. On Step (2) “Sieve the cottage cheese” I guess it mean “Drain” the cottage cheese as cottage cheese itself the is liquid in it. But I use cream cheese, so I just cream till it soft and creamy.
3. I had omitted the (E) raisins and rum.

Finish Decoration.

Friday, October 14, 2005

Baked Peach Yogurt Cheesecake

Made Baked Peach Yogurt Cheesecake again. Hmm… it is true that the first one is always the prettiest? I’m not so happy about the look of the cheesecake today. Wasn’t as pretty as yesterday one. Yesterday cheesecake has a nicely golden brown surface I don’t have to decoration it. Today one there’s some brown spot and small crack although not to obvious. Plus while doing the glazing I guess I had brush too hard on the surface and some of the surface came off!!! I hardly do glazing on the cheesecake I don’t know what got me today itchy butt do what glazing. End up dusting some icing sugar on top the cheesecake.

Verdict: Taste wise very good like those cheesecake sold outside very moist and tasty not too heavy but can’t really taste the peach unless you had bite on the thin slices peach from the side. But I personally think it will taste better if peach can roughly chopped and added in the cheese mixture.

Baked Peach Yogurt Cheesecake
Make a 7” inch

7” thin round vanilla sponge cake

Cheese Filling:
250g cream cheese
25g sugar
25g butter

25g flour

½ egg
1 ½ egg yolks

75g yogurt

1 ½ egg whites
35g sugar
Pinch of salt

150g peaches, cut into slices

1. Cream (A) till light and fluffy.
2. Add (B) and mix till well blended.
3. Add (C) and cream till smooth.
4. Add (D) and mix till well combined.
5. Whip (E) till stiff. Mix with the cheese mixture till well incorporated.
6. Place the thin layer of vanilla sponge cake into a 7” round mould. Then place (F) the peach slices on top.
7. Pour the cheese mixture on top. Bake at 160C in water bath for 60 minutes.

1. For the base, I go for cream cracker base. Finely crushed about 80g of cream cracker add and mix well with 50g melted butter. Press mixture onto bottom of 7” spring pan and refrigerate for 15 minutes or until film.
2. For the egg, yolk and white I round off to 1 egg, 2 yolks and 2 whites.
3. For the peach, I didn’t measure I use about 3 halves peaches. I cut them into thin slices and attach them to the side of a 7” round spring pan. The rest chopped roughly and add in to the cheese mixture after yogurt is added.
4. For the baking time, as usually I extend the baking timing by 20 minutes. I bake at 160C for 80 minutes.

Thursday, October 13, 2005


Baked Peach Yogurt Cheesecake today. I wanted to bake this cheesecake since last one two week ago. Before I could take a photo of the cheesecake and it becomes THIS!!! Darn darn darn…

I’m already very sad and groan in pain cause my thigh and toes got scald by the hot cheesecake. My mom she wasn’t asking me am I alright and yet still provoke me say “see lah take what photo one whole cake gone already”.

Arghh… damn I put a lot of afford in the Baked Peach Yogurt Cheesecake. While I’m trying to take the photo of the cheesecake and it fall frontward on me. Can you imagine how hot a cheesecake which merely out from oven? OUCH~~~

Wednesday, October 12, 2005

Kaya Toast

Made Kaya last night, I manage to finish cooking at 3am!! I’m using a forum member tthksy’s Kaya recipe who he/she said it been passed down by he/her grandma’s. I using slower cooker to cook for 5 hours. *Eyes Rolling* I end up sleeping almost 4am!! *Yawn* so tiring. Next time I make sure I cook the kaya during the daytime.

Nyonya Kaya
Makes approximately 500g

1 cup coconut milk
1 cup eggs
1 ½ cup sugar (can be reduce)
Pandan Leaves

1. Mix all ingredients together.
2. Cook mixture in a slow cooker and whisk gradually till it thickens up.
3. Discard the pandan leaves and store in a sterile bottle.

If you find the cooked kaya are too grainy, whisk it with eggbeater or hand whisk until smooth and creamy.

Sunday, October 09, 2005

Fantastic Cheesecake

Bought another cookbook, Alex Goh Fantastic Cheesecake for $16.90. I guess this is Alex Goh’s latest cookbook, cause the back of the book printed First Published July, 2005.

Actually I’m after Agnes Chang cookbook or VCD. I heard great review on her recipes and her step-by-step teaching methods. But I can’t find them in popular or maybe I didn’t look thoroughly. When DH and I about to leave the stall he just picks up one of the cookbook and it happen to be Alex Goh cookbook without looking thorough we just bring it to the counter paid and go.

Both DH and I are crazy for cheesecakes, we went Phoon Huat just now bought a box of 2 kg of cream cheese! *LOL*

Thursday, October 06, 2005

Lotus Yolk Pancakes

Made these pancakes again. This time I had added some crushed salted egg yolk. I should call it Lotus Yolk Pancakes *LOL*. I manage to make 3 round pancakes.

Wednesday, October 05, 2005

Fried Tamarind Bee Hoon

Tonight dinner’s Fried Tamarind Bee Hoon.

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