Featherlight Cheesecake

I saw this cheesecake with the name featherlight, what is the meaning it's soft or too light to handle then I'm thinking try to make it. The first time is fail, coming out too watery at the top but the taste is nice then I'm try second time is perfect for me. My little monster and me doesn't like to touch cheesecake but this is absolutely fabulous. She have two in one go, the taste just perfect not sweet, moist and soft. Is doesn't feel like having cheesecake. Is worth for me to try second time...now on my shark always ask me when you gonna to make me the chicken feather cake. Already make the third time for them, will make it again and again. Thank for the recipes.

Adapted from : Wendyinkk

Recipes source: Alex Goh "Fantastic Cheesecake" cookbook

250ml milk ( I'm reduce to 150ml because if using 250ml will too moist)

20gm butter

125gm cream cheese( room temperature)

50gm flour

3 egg yolks

1 tsp vanilla extract

3 egg whites

1/8 tsp cream of tartar

80gm sugar

Pinch of salt

1/2 tbsp cocoa powder

1 tbsp boiling water

Method

1. Line the base of  8 inch square pan and preheat the oven at 150C(fan).(I'm line up the side of the pan as well)
2. In a bowl, stir the cream cheese until smooth
3. Mix milk, butter and bring to boil and pour 1/4 of it to the cream cheese mixture. Stir until incorporated. Pour another 1/4 milk mixture and stir. Lastly pour all the milk mixture into cream cheese and stir until smooth. (At this time, prepare some boiling water).
4. Let the cheese mixture cool down and add in flour. Mix it until no lump and smooth. Then add in egg yolks and vanilla. Gently stir to mix.
5. In another clean bowl, beat eggs white until bubble form put in salt and cream of tartar and beat until soft peaks. Last put in sugar slowly and beat until stiff.
6. Add 1/3 egg whites mixture into cream cheese mixture and lightly fold in. 
7. Pour the cream cheese mixture into the egg whites and fold until well incorporated. ( Can strain when pouring in to egg whites mixture if worried still have flour lump)
8. Mix the cocoa powder with boiling water until smooth. Add few tablespoons of the cheese batter and mix until smooth chocolate batter is foam. Set aside
9. Pour the main cheese batter into prepared pan. Drizzle chocolate batter over main cheese batter.
10. Use a knife and cut through the batter to create a marbling effect.
11. Put the pan into slightly bigger shallower pan. Fill the bigger pan with boiling water until halfway up and bake for 50-60 minutes. (Water bath).
12. When cake is ready, remove from oven and release the sides of the cake from pan immediately by running a knife between the sides of the cake and the pan. Cake with shrink evenly.
13. Leave to cool down totally and chill at least few hours before cutting.

Notes: 

This cake is too soft, handle with care.

My baking time is 150C for the first 20 minutes, then turn down to 120C for 30 minutes and lastly turn back to 150C for 10 minutes, to browning the top of the cake. My oven temperature is high if bake for 150C the whole progress the top of the cake will crack. Every oven is different.

I'm reduce the cocoa batter mixture to about 1 or 2 tbsp for the marbling effect because is too strong if add it too much.

Popiah

I'm remember ten years ago the price we get it on pasar malam per roll about RM 0.70 but now I think around RM 1.50 to 2.00 per roll, too much different. One roll is not enough for me at least 2 to 3 rolls. Then I'm prepared one time using spring roll pastry but the taste totally different. But we can't get the ready make popiah skin here, that we can get it in K.L easily. 

Then my shark say why we can't make it ourself, I'm start to seach for the recipes and give a try. The result coming out perfect, we can have the taste of Malaysia in here as well. And we can show to my little monster what is call Popiah and how to make it, they enjoy because can choose any filling they like, is playing time.

Recipes source : Seasaltwithfood

Ingredients for the batter

800gm plain flour

1 1/2 tsp sea salt (I'm using normal salt)

800ml water

(Makes around 50 pieces using 7 to 8inch pan)

Method

1. Combine all the ingredients in a mixer bowl. Stir to mix , wrap with cling film and let it rest for at least 3 hours. ( I'm put in the fridge overnight)
2. Beat the batter for about 15 minutes, or until the batter is smooth and elastic.
3. Prepared a non stick pan on a medium heat. Once the pan is hot, lower the heat slightly. Using one hand, coat the batter and rub onto the pan. Then use the other hand to peel off the wrapper when is cooked. ( The side of the skin coming off from the pan that means is cooked)

Notes:

Just need to beat the batter until smooth and elastic not over beat.

Must be practice a bit to coat the batter onto the pan quickly in a circular motion using one hand. (The first  few skin is always not perfect)

The temperature of the pan have to be just right, not too hot.

Can refer to seasaltwithfood video How to make Popiah Skin/Wrapper.

Ingredients for the filling

(Is flexible, you can add anything)

Fresh lettuce

Cooked jicama (I'm using cabbage)

Cooked Lap Cheong(chinese sausage) chopped small

Cooked Bean Sprout 

Fresh Cucumber, shredded

Cooked Omelet, shredded

Cooked dried shrimp, chopped

Fried Shallot, I'm using ready make from ikea

Sweet Sauce/Hoi Sin Sauce

Chili Sauce

To serve : Place a popiah skin on a plate or flat surface and spread some sweet sauce and chili sauce, follow by lettuce, cooked jicama and all other filling. Wrap it up like spring rolls and serve.

For the jicama

1 medium jicama, peeled and shredded

2 shallots, peeled and sliced

2 tbsp Oyster sauce

1 bowl water

Sugar to taste

Salt to taste

2 tbsp dark soy sauce

Pinch white pepper

Vegetable oil

Method

In a large wok, heat some oil, add the shallots and cook till fragrant. Mix the shredded jicama, stir.

Add the other ingredients except sugar and salt, mix to combine and bring to boil. Lower the heat, simmer until the jicama has softened. At last season with sugar and salt.

Pandan Chiffon Cake

I'm remember when little my aunt always make this lovely pandan chiffon cake for us. I won't think to make myself but when staying far away from KL, need to make everything myself. We can get it here but the price is too expensive. Then I ask my aunt the recipes to make it for my two monster. 

But now have another recipes with coconut milk is more tasty then I give a try.

Recipes source: Christine's Recipes

Prepare an ungreased 20cm(8 inch) round tube pan ( removable base preferred)

Ingredients of batter:


5 egg yolks
20gm caster sugar
100gm cake flour(low protein flour)
1 tsp baking powder
100ml coconut milk
2 tbsp pandan juice
a few drops pandan essence, optional
3 tbsp olive oil ( I'm using vegetable cooking oil)


Ingredients of egg whites: 

5 egg whites

60gm caster sugar

1/2 tsp cream of tartar

Ingredients of pandan juice: 

10 pandan leaves, fresh or frozen

1 1/2 tsp of water

To make pandan juice: 

Chop pandan leaves into chunks, pop in a food processor and add about 1 1/2 tablespoons of water. Process to small piece. Place pandan leaves in a muslin bag and squeeze out the juice. You need about 2 tablespoons of it to make this cake. If you don’t have a muslin bag, just use your clean hand to squeeze out the juice.

Method: 

1. Preheat oven to 150C(fan), every oven is different. If use without fan will be 170C.
2. Beat the egg yolks with a hand whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice and a few drops of pandan essence. Mix well.
3. Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well, lastly add oil and mix well. Set aside.
4. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (Note: please refer to Christine's Recipes video “How To Beat Egg Whites”.) 
5. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. (Note: please refer to Christine's Recipes video "How To Fold-in Egg Whites.)
6. Pour into the cake pan and bake in preheated oven for about 45 minutes or until cooked through. If use oven without fan will bake about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C（302F）, continue to bake   A needle comes out clean when inserted in the middle. 
7. Remove cake from the oven. invert the pan immediately. Allow it to cool completely. 

Crispy Beef

Dinner, dinner what to have for tonight? Everyday need to think something different that was hard, I think all the housewife will be same especially with two little monster. Then I'm think something crispy, monsters and shark love it.

Recipes source: monsterandsharkkitchen




300g beef, chopped to bite sizes
1 tbsp oyster sauce
1/2 tsp sesame oil
1 tsp sugar
1/2 tsp cooking oil
1 tbsp self raising flour
1 small egg
pinch white pepper
pinch salt

1 bowl corn flour
Cooking oil for deep fried

Method:

1. Marinate the beef with oyster sauce, sesame oil, sugar, cooking oil, self raising flour, egg, pepper and salt for half an hour or more.
2. Coat the beef in the bowl of corn flour and deep fried over medium heat until golden brown.
3. Can serve with some slice cucumber and tomatoes.
4. And also serve with your favourite chili sauce, ketchup and mayonnaise.

Yam Kueh

One of my favourite lunch time food, not too heavy and the price so reasonable. I'm not haven't this yam kueh about 10 years more because when going back to Malaysia for holiday is too many food to try always forget for this lovely food. Then I'm try to make it myself is so easy and yummy. Especially have it with lot of my favourite chili sauce.

Adapted from: RasaMalaysia
Recipes source:  Bread et Butter, Su-Yin Koay


For the kueh:

1 to 2 bowls yam, diced into 1-2cm cubes(I used 2 bowls because I like the texture of yam)
1 bowl rice flour
2 tbsp wheat starch(or corn starch if can't get it)
2 bowls water 
3/4 bowl dried shrimps( heh bee)
5 shallots, finely chopped
1 tsp five spice powder
1/2 tsp salt
1/2 tsp white pepper


For the topping:


Deep fried shallots (I used the ready made from ikea)
Spring onions, sliced finely
Red chilies, sliced finely
Dried shrimps, chopped finely and fried


Method:

1. Heat a pan over medium high heat, fry the shallots and dried shrimps until fragrant.
2. Add the cubed yam to the pan and fry it with the shallots, dried shrimp mixture until browns.
3. In a separate bowl, mix the rice flour, wheat starch and water, stir until it form a smooth paste. Ensure there is no lumps in the mixture.
4. Add the flour mixture into the yam mixture slowly, stir until everything form a thick paste.
5. Add salt, pepper and five spice powder and mix well.
6. Pour the mixture into a heatproof bowl/tray and steam over high heat for 45 minutes, or until cooked.
7. To serve, sprinkle with deep fried shallots, chopped spring onions, sliced chilies and chopped dried shrimp.
8. And also serve with some chili sauce and bean sauce.