Light Cheddar Cheesecake (IV)

This is my no.4 Light Cheddar Cheesecake.  So far each with different temperature tested.  All tasted just the same with the same recipe but slightly different in texture.

The most airy and cottony ones goes to light cheddar cheesecake no.2.  The rest of no.1, no3 and  no.4 is light, texture like sponge cake almost to cottony, but well, i am very happy with 4 of them. All considered successful.

For this no.4 Light Cheddar Cheesecake, the temperature i followed Japanaese Cotton Cheesecake temperature at 200c 20mins, 160c for 40mins and 30mins off oven, 10mins 130c.  The cake has no cracks. texture spongy, taste delicious.

LIGHT CHEDDAR CHEESECAKE
6 slices of kraft cheddar cheese
100ml fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

Method:-

1. Line square pan with parchment paper, cover double aluminium foil around pan, set aside.

2. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula / balloon whisk to stir until melt ( where u will see lumps ), melting the cheese might take a little while, so be patience.  After all melted, add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

3. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.  Sift in the cake flour to mixture. ( You will get a very thick batter after flour mixed in and with lots of cheese lumps, sift the batter to get rid of all lumps before mix in egg white )

4. Preheat the oven to 180C with a water bath. ( pls see the above temperature i used to bake this cake not used one temperature )

6. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks. Use a whisk, mix 1/3 of egg white into cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well.  Pour the batter into the prepared pan and smooth out the surface.  9" x 9".

8. Bake the cake in the oven at 150c for 60 minutes in lower rack or till the tester comes out clean.

9. Let cake sit inside the oven for 5mins with oven door ajour. Remove from oven, immediately remove cake from cake pan, cool on wire rack.

YUMMY at least i satisfied my brunei cheesecake craving

Chicken Luncheon Meat Fried Rice

CHICKEN LUNCHEON MEAT FRIED RICE

INGREDIENTS

1 cup cooked white rice

1/2 canned chicken luncheon meat ( cut into cubes )

1/2 an onion dice

2 cloves of chopped garlic

1 egg

chopped spring onion

SEASONING TO TASTE

light soya sauce

salt

pepper

METHOD
* Heat wok add 1/2 cup cooking oil, stirfried meat until slightly crispy outside.
* Add in onion and garlic, sauteed until aromatic add in 1 egg and cooked white rice.
* Mix well, and add in seasoning to taste. Stirfried and until all combine and aromatic.
* Garnish with chopped spring onion, served hot.

Butter Milk Buns

When I google Butter Milk Buns, google will show all kinds of different type of round buttermilk buns with butter milk coating.  My childhood Butter Milk Buns in Sabah doesn't look anything like that.  The only correct search google recognize is when i type " Sarawak Butter Milk Buns" it will appear exactly what im looking for.

Sarawak Butter Milk Buns is exactly the Sabah type of Butter Milk Buns, don't forget to mention the  Brunei Butter Milk Buns too looks, shape and taste the same either round or oblong shape. So basically i found that these 3 countries have the same buns, taste, look and shape. Probably i should called them the Borneo Butter Milk Buns instead of Sarawak Butter Milk Buns ...hehehe...

These buns are so good, I could really finish the whole batch in one time! too yummy! I have been making countless times, so far so good. i used the same recipe http://amirahwaznahku.blogspot.co.id/2013/11/butter-milk-buns.html 

I only changes i have made was the rising time, i reduced the total rising duration of 2 hours to just 30 minutes for the whole rising process!! can you imagine how much time i have save and it works just fined. I divided the dough to 7 portion oblong shape, fill and shape.  Rest for another 25-30 minutes before bake.  Bake at 180c 35 minutes until golden brown.

 so darn good!! yummmmmmm

Coconut Sweet Buns

Afternoon tea must have this buns. Oh..yeah! yummy! Every piece just reminded me my childhood days, mom love to buy this for me, i just love the sweetness of the coconut. Every bite is magic in my mouth. 

COCONUT SWEET BUNS

INGREDIENTS

500g Bread Flour

100g sugar

5g salt

11g yeast

30g melted butter or oil

1 whole egg

220g water

1 egg wash

COCONUT FILLING ( for 9 pcs ) 
125g freshly grated coconut
70g caster sugar
30g butter,softened
30g egg, lightly beaten
* Mix eveything in a bowl, set aside.

METHOD

* In a mixing bowl, mix all ingredients together. Beat to 7 minutes until a smooth dough.

* Transfer dough on working table, dust with flour, knead for a while.

* Cover dough with a towel, let it rise in double, around 30 minutes. 

* Any extra dough, can freeze in airtight container with a cling wrap.

* Take a portion of dough, round out 9 pcs of buns. Take 1 round dough flatten it, put coconut filling in the center, seal edges pinch tightly.  Flatten with a rolling pin to oblong shape, make 3 or 4 cuts at the folded end but do not cut right through to the end, use hand to pull it longer, twist dough pinch to seal the end. 

* Place buns on flour dusted pan.  Let rise for 15 mins until double. 

* When ready, brush with egg wash.

* Bake pre-heated 190c for 25 minutes or until golden brown.

these smell so so good when its out from the oven!! aahh...the kitchen smell fantastic

Kentang Tempe Belado / Potato Tempe Belado Ala Amirah

My version of Kentang Tempe Belado with added daun kemangi! ahh....so delicious! i just love eating daun kemangi, such a delicious herbs.  

KENTANG TEMPE BELADO ALA AMIRAH

INGREDIENT

4 medium potato

1pkt Tempe

handful daun Kemangi 

( FINELY BLEND WITH FOOD PROCESSOR )

Handful chili keriting

4 large Shallots

2 large Garlic Cloves

2 Daun Salam

SEASONING

Salt, Sugar and Chicken Granules to taste 

METHOD

* Clean and cut potato into cubes. Cut tempe to thin and smaller pieces. Clean kemangi leafs and set aside.

* In a wok, heat 5cups of oil, deepfried cubes potatoes & tempe until golden brown dish up.

* Heat wok, add 5tbsp cooking oil.  Add in blended sambal ingredients mix well, sauteed until aromatic, add in daun salam and season to taste.  Add in fried potatoes and tempe to sambal and mix well. taste and season again to taste.  lastly, add in daun kemangi mix well and dish up.

* Served hot with warm rice.

HongKong Paper Wrapped Cupcakes

19.12.2016 - HongKong Paper Wrapped Cupcake is also one of my childhood favourite.  Kids just love this cake and so as me! i can eat 3 to 4 in one go! hehe...

Today i share with you the recipe taste exactly the same from bakery, little shrink once cool but still perfect, no cracks, its so aromatic, light and airy, so delicately soft, full of eggy goodness and yummy sponge cake.

However, i used square paper cup to bake this batch because i couldn't find the flower metal cups especially for this cake.  Hope someday could get some for this so as my HongKong Paper Cupcake looks more like the original ones.   

Lucky me, using square paper cups work too!! Look at the sponge, its so so soft and delicious, melt in your mouth. Yummy!

HONGKONG PAPER WRAPPED CUPCAKES

INGREDIENTS

( 7 square cupcakes )

3 large egg whites

65g icing sugar

3 large egg yolks 

1 whole egg

50g corn oil

65g cake flour

1/2tsp baking powder

1tsp vanilla

METHOD

* Whisk egg whites and icing sugar until stiff peak.

* Mix egg yolks + 1 whole egg and oil into a bowl, whisk until light with a balloon whisk.

* Sift in flour mix well until combine.

* Add in meringue into batter.

* Line paper cups, pour in cups equally. ( if you metal mould, line with grease paper, fill batter into piping bag fill each cups )

* Bake 170c, 35 minutes or until cook.

* Remove cakes from oven, ( invert cake from mould ) cool on wire rack.

Look at this batch, all perfectly cooked, soft and airy like cotton candy! Delicious sponge cake!

Sweet & Sour Chicken Fillets

I wont get bore eating this with a lot of rice, who will? this is too delicious!  I will show you how to get a soft and tender chicken bites after it was fried.

SWEET & SOUR CHICKEN FILLETS
INGREDIENTS:-
2 chicken breast boneless and skinless (cut into bite-size cubes)
Half green bell pepper (seeds removed and cut into squares)
1 red chili ( cut into squares )
1 tomato ( cut into squares )
1 half big onion ( cut into squares )
2 cloves garlic (finely chopped)
2-3 slices of fresh pineapple
Oil for frying

MARINATE CHICKEN:
pinch of salt, pepper
1 egg white

COATING
5tbsp or more for coating

SWEET & SOUR SAUCE
1/4cup tomato ketchup
1/2tsp Lea and Perrins Worcestershire sauce
1tbsp Vinegar to taste
2tbsp sugar to taste
dash of salt to taste
1tbsp oyster sauce
1tsp light soya sauce
4tbsp water
1tbsp corn starch

METHOD
* Cut chicken breast horizontally 3 layers or 2 layers thinly.  Tenderize chicken with a meat hammer lightly.   ( This way you will get a very tender chicken meat after fried )
* Cut chicken meat into bite-size cubes and marinate for 30 minutes.
* Coat chicken, deepfried chicken in hot oil medium fire until golden brown and dish up, set aside.
* Mix in sweet and sour sauce in a small bowl with water and cornstarch, set aside.
* Heat wok, add cooking oil add garlic and onion.  Sauteed until aromatic.  Add in green bell peppers,  red chili, tomato and pineapple mix well
* Stir-fry until fragrance. Add in sweet and sour sauce bring boil and thicken, add in chicken cubes. stir and mix well until all chicken coated with sauce evenly.
* Dish up and serve immediately with steamed white rice.
* Yummy!!

Yummo!! 

9 Layers Kueh 九层糕

9 Layers Kueh is one of my favourite childhood kueh.  I did only 6 layers though..*lol.... This recipe ingredients amount relatively less and so i make less layers.  I do not have a proper square pan so i used a 6" round pan.

Happy Cooking!!

9 LAYERS KUEH
INGREDIENTS
200g Tapioca Flour
20g Rice Flour
300ml Coconut Milk
150g Sugar
1/2tsp Salt
1/2tsp Pandan Paste
260ml Boiling water
Food Coloring

METHOD
* Boil Sugar and Pandan Leaves in a pot of water until sugar completely dissolve. Add pinch salt mix well, set aside to cool.
* In a bowl, Sift flours and add in sugar water, mix well to a smooth batter.
* Divide portion into two or more bowl as depending on the layer color you desire.
* Add in coloring / paste, mix well.
* 6" round pan, brush tray with oil.
* In a steamer / wok add in water and some pandan leaves, let water boil.  Do not drip water vapour into tray.
* Scoop a full ladle, steamed each layer for 5 minutes, repeat the same process until all use up. Starting with white layer. Steam the last layer a little longer.
* When it is done, remove tray from steamer.  Let it cool or overnight before cut.

Definitely need a lot of practice to achieve good looking layers 

Jengkol Rendang

This is kind of a late post, was back in Dec last year cook myself this ultimate dish, my kind of favourite food - Jengkol Rendang!. Yes, taste better than beef as i always say. This is so addictive.  The purpose i used Rendang Paste is to intensify the Rendang flavour. Its so yummy.

JENGKOL RENDANG
INGREDIENTS
1kg Jengkol
1pkt Rendang Paste ( Indofood )
Coconut Milk ( from 1 whole grated coconut )
5tbsp Kerisik/Toasted Coconut ( from 1 whole grated coconut )
1 lemongrass
4 daun salam
1pcs gula merah
Salt to taste
Cooking Oil
Water

SPICIES PASTE
8 big shallots
5 cloves garlic
10 chili keriting / 4pcs big chili
6pcs candlenuts

METHOD
* Boiled Jengkol in hot water over pot for 30 minutes or until a layer of skin removed from Jengkol seeds. Dish up. Discard Jengkol skins, if there are any still attached to the seeds, slowly remove with knife.  Halve the Jengkol and smash each Jengkol lightly and set aside.
* 1 grated coconut, squeeze out coconut milk set aside, Toast grated coconut on wok with low fire until brown / kerisik. keep aside for later use.
* Blend all spicies until fine with food processor, set aside.

* Heat wok, add cooking oil, sauteed spicies paste, lemongrass, daun salam until aromatic, add kerisik lightly mix well and add 1 packet of Rendang Paste stir until all combine.

* Add in coconut milk and little bit of water one at a time, mix well and in Jengkol, cover lid and cook slowly until Jengkol is well cook through and gravy almost dry. 

* Dish up and served hot with warmed rice.

Vanilla Nutella Ice Cream

Have left about a cup of whipping cream from my birthday cake making. So I make Vanilla Nutella Ice Cream. Recipe is so super easy.

VANILLA NUTELLA ICE CREAM
INGREDIENTS
1 cup Whipping Cream
2-3tbsp Sweetened Condensed Milk
1tsp Vanilla
Nutella Spread

METHOD
* Pour sweetened condensed milk in a bowl, mix in Vanilla.
*Then whisk 1 cup of heavy cream until stiff. Transfer milk into whipped cream and spoon Nutella Spread to cream.
*Transfer batter into a container and cover with a plastic wrap. Then freeze minimum of 2 hours or overnight.

Enjoy and Happy cooking!