Blueberry Swirl Cheesecake

Have been craving for it since before the 1st exam,but haven't found the extra tim to satisfy my craving. Even the cream cheese was bought weeks before. So here I am baking this cheesecake with a joyful heart (because have finished 50% of the exam and trying to clear stocks :P)

It has been quite a while since I last baked a cake. And this is yet another good attempt for me. Seeing the blueberry "oozing" is kinda exciting for me. With a good cup of coffee, this is definitely a perfect tea-break.

There is one thing about this cake, I used the cream cheese blocks in this cheesecake making. Maybe I didn't do much shopping in Malaysia, but I haven't really come across such block-cream-cheese. The very first time I saw was here in Ukraine. In Malaysia, I often see Philadelphia cream cheese, and besides that, still Philadelphia. Maybe I haven't been paying much attention in groceries since I wasn't into cooking/baking 6 years back :P

So the process of baking this cake is rather long. I used about 2.5hours Bain-Marie style of baking. So good luck in your attempt :)

Ingredients :
Base :
Graham Crackers 300g
Butter
Blueberry Jam :
Blueberry 120g
Sugar 150g

Cheese Batter :
Cream Cheese 5 blocks (500g)
Sugar 100g
Corn Flour 50g
Butter 65g
Egg whites 5
Egg yolks 5
Heavy cream 150g

Method :
1. Preheat oven at 180°C, prepare the tray with water too.
2. In a pot, melt the 150g sugar with 50ml water and the blueberry, then leave aside to cool.
3. Cut the cheese into small cubes.
4. Make the biscuits base by blending the crackers and mix with sufficient butter to form the base in the cake tray.
5. Beat the 100g sugar and egg whites in a bowl till fluffy.
6. In another bowl, beat the cream cheese and butter till smooth.
7. Add in the egg yolks one by one, then the corn flour and the heavy cream.
8. Add in (5) and beat till smooth.
9. Pour 1/2 of the batter onto the base.
10. Pour in the blueberry jam and make a swirl with a chopstick.
11. Pour in the remaining half of the batter on top of it.
12. Bake in 180°C, Bain-Marie style.
13. Cool for at least 2-hours before serving.

Enjoy this wonderful cheesecake :)

American Ginseng & Pear 泡参炖梨

Was browsing through my rack in the refrigerator (Yes, I'm staying in a 3-seater. And yes, we share the fridge :P), looking at what "leftovers" I may still have. I have roughly 2 months left, not deducting the 2-3 weeks traveling weeks yet. So, yeah, gotta clear stock!!!

So I saw 2 packets of American Ginseng, not sure whether it's 泡参 or 花旗参. But no big deal. I don't feel like doing the old way of making Ginseng tea with few pieces of Ginseng. Therefore, I'd figure how to clear a pack of them, and came out with this soup.

Judging from the ingredients I used, I would say it is definitely healthy and good, especially for the lungs (润肺)?! Hahaha. Ginseng for the energy (气) and 精神 (spirit?) and trust me, it is especially beneficial during the exam period (yeah, Tuesday, 1st June!!! And yet I am blogging?!) Red dates (红枣)for the circulation and I heard that pear when you cook with herbs is good for the lungs??? But, whatever, it is good for health, or at least, I convinced myself so :P

Ingredients :
American Ginseng 泡参 : 50g (But 25g should be enough)
Red Dates 红枣 : 10-15
Preserved Dates 蜜枣 : 3-6
Pear (Better to use 雪梨， but I used 鸭梨) : 2-3
Sugar (optional)

I think I used horribly lots of Ginseng here, so I ended up adding a lot of water later on, too bitter for me :P. I think half of my Ginseng will do. But preserved dates can be more, hehehe

Add everything and water into the slow-cooker and keep on high. Cook for about 4 hours. You may want to add the pear at the last hour (like me) or 2nd last :P
P/S : I know this isn't as healthy but I can't stand bitterness, so I added some sugar.

So, good luck, my friends (and myself :P)! Take good care of yourself especially health-wise when lots of midnight oil is to be burnt :D

Happy studying and all the best in the exams!!!

Kuih Kodok

Went for a 2D/1N trip straight after krok. So the balanced bananas were stuffed into the fridge. When I was back, they are slightly darkened I doubt I could eat it just like that. So came out with this sweet Malaysian Mashed Banana Fritters = Kuih Kodok. Reminding myself that I have about 2 months till I am back in Malaysia for good ... ... Hmm, how I miss Malaysian food!

Look at the consistency inside, looks just like banana cake, but the mini fried version :P

Ingredients :
2 large riped bananas
1 cup flour
1 sharp tablespoonful of sugar
1 teaspoon bicarbonate soda
1 teaspoon salt

Left : Mashed Bananas
Right : Mashed bananas after mixing with other ingredients

Methods :
1. Mashed the bananas with a fork in a bowl.
2. Add in the rest of the ingredients and mixed well.
3. Heat oil in a pot.
4. Take a spoonful of the batter and drop it in the oil (medium heat).
5. It will float when it is done.

Even the Kuih Kodok knew that ... ...

I always cook with love and care :P

Lemon Cupcakes

I made this cupcakes on Oo's Birthday-Present-Giving Day. Yeah, successful attempt, nice cake turned out. I especially like to go with a cup of coffee :P

Hope people out there trying it enjoy it as much as I do :)
Ingredients:
2 2/3C Flour
1/2 tsp Soda
1/4tsp Salt
1C (2 Sticks) Butter
1 3/4C Sugar
2 Medium Lemon Zest
4 Eggs
1 1/4C Butter Milk
4 Tbs Lemon Juice

Method :
1. Sift flour and then mix the soda and salt in it.
2. Cream butter, sugar and lemon zest on medium speed.
3. Add eggs, 1 by 1.
4. Alternately, add flour and buttermilk on low speed. Then increase to high speed.
5. Add in lemon juice.
6. Preheat oven at 350ºF.
7. Fill the paper cups till 2/3 full.
8. Bake in 350ºF until it springs ack when touched (about 16-20mins)
9. Remove and cool on rack.

Have A Marvelous Day!

P/S: This is one of the recipes that were copied out some time ago and tried out like centuries later. So, I apologize to the owner of this recipe, as I really couldn't recall which site I have copied it from. But if anyone happens to know, kindly inform me please. Thank you.

Kuih Leper

Ok ok...look at it properly...it's not "leper" as in leprosy. It's a malay word known as Leper, meaning flat. Kuih leper doesn't exist, as far as I am concern. But today kuih leper will exist, because of me hahaha. I self-named my new-found kuih as Kuih Leper ... ta-ta-ta-daa

Today is Labours' Day (Yeah, 1st of May). I wanted to do Kuih Bom (a fried round kuih coated with sesame with the nuts/coconut filling), but sad to say...failed to. I don't know why but I just couldn't wrap it properly. The dough just melted off and became so sticky that I can't even rolled it. So I actually threw away 2 "balls". Then I just don't know what to do with the balance of the dough and filling. So I came up with "Just fry them, don't care!" So here it is ---> Kuih Leper!!! Happy frying.

Ingredients :

Oil to fry

A)
40g Corn Starch
40g Hot Water
B)
200g Glutinous Rice Flour
50g Flour
50g Castored Sugar
1 teaspoon salt
2 tablespoons salt
Water (sufficiently to form the dough)
C)
100g Grated Coconut
150g Gula Melaka (chopped a bit)
3 tablespoons sugar
1/2 teaspoon salt
50ml water

Method :
1. Prepare (A). You will get something sticky just like in the picture above.
2. Prepare (B). Form a dough.
3. Mixed the doughs in (1) & (2). So you will get one dough now.
4. Heat pan/pot with oil.
5. Pull a small portion of the dough, make a small ball, flatten it.
6. Put it in the hot ol, fry with low fire, till golden brown, like the picture below.

7. For (C) --- The filling : In a pot, fill in with the water, pour in Gula Melaka and melt it.
8. Then add sugar (more if you want it sweeter or less) and salt.
9. Add in the shredded coconut, mix together (Don't burnt it :D)
10. Serve with the Kuih Leper.

The result of the filling

Then what I did with the balanced oil??? See?

Hehehe, keropok! Hmm, I love this a lot a lot a lot!!!

Portuguese Egg Tarts

I have never ever expected myself baking before. Not even cooking haha. Ok I have to admit, I can't even fry an egg properly when I was in my teenage years. But here I am cooking and baking for myself, to satisfy part of my cravings.(Or my need to survive?)

I have not taken egg tarts like in 2 years or so. What more about Portuguese Egg Tarts?! It's like centuries ago (I know that's exaggerating. Fine, 4 years back!). When mood is low, when appetite is gone, when you have the ingredient, when you have a crave for something made-possible, here I'm to present you with my Portuguese Egg Tarts.

I haven't tried baking egg tarts, yet. What more about Portuguese Egg Tarts?! I only ate before those in bakery shops in Malaysia. Still, I don't know whether that's the exact taste of the REAL Portuguese Egg Tarts in Portugal, but with me still in Ukraine, this should do just fine. Oh yeah, the pastry puff is pre-bought :) So, the ingredients are for the custard.

Ingredients :
300g Puff Pastry
200ml Whipping Cream
300ml Milk
3 Eggs
80g Sugar
200g Mozzarella Cheese (Shredded)

This is what you do when you forget to defroze before hand :P

Methods :
1. Place pot on stove, low fire, melt the sugar in the whipping cream (not to boil!!!).
2. Pour in milk when sugar is melted, heat a little (again don't boil!)
3. Add in eggs and whisk in the pot (not to froth it)
4. Remove from stove and add in the cheese and whisk till the cheese slightly melt and doesn't form lumps.
5. Set the custard aside and leave cool.

6. Lay your pastry dough and roll till about 2-3mm thick.
7. Carefully shape the dough into the egg tart molds and pull off the extra edges.
8. Fork the base a little.(Just like below)

9. Pour in the custard, 3/4 full is sufficient.
10. Place the tarts into 200°C preheated oven.
11. Bake till it's a little bit burnt (as in picture), mine took about 30minutes.
12. Cool down a bit before removing from the mold.

*I managed to bake about 13 egg tarts with my big tart molds.*


Checking on the tarts tarts in the oven (Left)