Half Baked Cheesecake

Make 4 or 5 mini cheesecakes
Ingredients:
Lotus cookies 120g
Melted butter 45g
Fresh milk 166g
Sugar 8g
Corn flour 14g
Egg yolk 4
Lemon juice 1/2 tablespoon
Lemon zest 1/2 lemon

Cold butter 48g (cut into cubes)
Cream cheese 250g (cut into cubes)

Egg white 51g
Sugar 25g

Steps:
1. Preheat oven at 160 degree.

2. Line 1 x 7" detachable round tin with baking paper.

3. Crush both cookies and mix with melted butter and press them into base of cake tin to form the base.

4. Boil milk and add sugar and corn flour and mix well.

5. Remove from fire and pour mixture into egg yolk and whisk while pouring till pale in colour (Do not cook the yolk).

6. Add cold butter and whisk into hot egg custard untill it form a shiny and smooth mixture.

7. Put in cream cheese and let it soften in heat. Sieve if need be to smoothen batter.

8. Beat egg white and sugar to form SOFT peak.

9. Mix egg white meringue and egg and cream cheese mixture using sponge cake method.

10. Pour cake batter into prelined cookie base and bake at 160 degree for 40 mins.

11. Remove immediately and let it cool before transferring to the fridge.

12. Remove from fridge, decorate cake and serve!

Note: If batter was placed in fridge for a while before pouring into crust to bake it is closer to Snaff×× half baked cheesecake.

Vegan America Carrot Cake 美式无蛋胡萝卜糕

(x6 makes 45 pcs of 5cm by 8cm)

Ingredients:

(A)
Plain flour 普通面粉 - 130g (780g)
Baking Powder 发粉 - 1.5 tsp (9 tsp)
Baking soda      小苏打 - 1/2 tsp (3 tsp)
Cinnamon Powder 肉桂粉 - 1.5 tsp (9 tsp)

(B)
Apple sauce 苹果酱 - 65g (390g)
Brown sugar 黄糖 - 50g (300g)
Salt 盐 - 1/4 tsp (1.5 tsp)
Corn oil 玉米油 - 50g (300g) I used walnut oil
Non sweeten soya milk 无糖豆浆 - 110g (660g)

(C)
Carrot shredded 萝卜 (刨丝) - 135g (810g)
Raisin 葡萄干 - 20g (120g)
Lemon zest 柠檬皮丝 - 1.5
Walnut toasted 核桃 (烤香切粒) - 20g (120g, keep 1 handful as topping)

(D)
Pumpkin seeds
Sunflower seeds
Walnut (1 handful from C)

Steps:
1. Sieve all dry ingredients in (A) twice.
把面粉，发粉，小苏打和肉桂粉一起过筛两次待用。

2. Mix shredded carrot and raisin together.
萝卜丝和葡萄干混合一起。

3. Mix all wet ingredients from (B) and stir well.
把(B)材料混合再拌均匀。

4. Fold in shredded carrot and raisin into #3. Add lemon zest last n do not over mix else will be bitter.
再加入步骤(2)的萝卜丝和葡萄干拌匀。最后加入 柠檬皮丝再轻微的搅拌不然柠檬皮的苦味会释放出来。

5. Fold in dry ingredients from #1 to #4.
拌入粉料(1), 充分搅拌均匀。

6. Pour into 9"×3"×3" lined baking tin.
后倒入已铺上纸的长模里。我用的模是9" x 3" x 3".

7. Sprinkle pumpkin seeds, sunflower seeds and balance walnut as topping.
洒上南瓜子， 葵花仔和剩余的核桃。

8. Baked at preheated oven at 180 degree for 45 mins.
以180度烤约45分钟至熟。 

Sweet Potatoes 'Orh Nee'

Ingredients:
番薯 Sweet Potatoes
鲜奶或无糖豆浆 Fresh Milk (I used organic non sweetened soy milk)
椰浆 Coconut Milk
班兰叶 Pandan Leaves
糖 Sugar
盐 Salt

Steps:
1. Steam sweet potatoes， remove skins and mash into paste.
蒸熟番薯再去皮并压成泥状。

2. Adjust consistency of sweet potatoes puree with fresh milk or soya milk.
倒入一点鲜奶或豆浆调至各人口感。

3. Cook coconut milk with pandan leaves and little bit of sugar and salt per preference. Serve separately.
在椰浆里加入班兰叶和少许的糖和盐再煮滚。将椰浆和番薯泥分别呈现依各人喜欢享用。

Grilled Cinnamon Pineapple

Ingredients:
菠萝 Pineapple
桂花粉 Cinnamon Powder
黄糖 Brown Sugar
红辣椒 Red Chilli
枸杞子 Wolfberry Seeds (washed but do not soaked)

Steps:
1.Cut pineapple into pieces.
菠萝切成块状。

2. Mix pineapple with cinnamon powder, brown sugar and chilli (just a little bit or optional) as per preference for 5mins.
加入桂花粉，黄糖，红辣椒 (少许也可不放)。份量依各人口味。

3. Grill with top heat at 240 degress untill pineapple started to shrink and a little char.
以240度上火烤菠萝至水份开始浓缩与焦。

4. Sprinkle with washed wolfberry seeds and serve.
撒上洗过的枸杞子。

Pumpkin with Curry Leaves

Ingredients:

Pumpkin 1/2

Curry Leaves

Butter 

Salt

Sugar

Steps:
1. Remove pumpkin skin and cut into small pieces of 2.5 cm x 1cm.
2. Fry curry leaves with butter.
3. Fry pumpkin with the left over butter.
4. Add water to simmer.
5. When soft add salt and sugar to taste.
6. Stir in batches of fried curry leaves in between frying and leave some as topping.

Note:
1. For variation, use cooking oil instead of butter. Add wolfberries and also pepper.

Pickle (for Nasi Briyani)

Cucumber 1 (cut into 5cm x 1cm)

Med ripe pineapple 1 (cut into 2cm size)
Carrot (5 cm x 0.5 cm)
Chilli 1/2 (strips)
Onion
Lime 4
Vinegar
Salt
Sugar

1. Keep cucumber skin n cut into strips.
2. Marinate with water and squeeze juice ready to be used later
3. Add all ingredients and leave in fridge for at least 1 hour.

4. Remove extra liquid before serving.

Vegetarian Butter Tofu

(A)
Firm Tofu x 3 (cut into cubes and pressed with kitchen towel for 20 mins to release water)

(B) Marinade:
Lemon juice 1 tablespoon
Tumeric powder 1 teaspoon
Garam Masala 2 teaspoon
Chilli or Cayene Powder 1/2 teaspoon
Ground cumin 1 teaspoon

(C) Sauce:
Vegetable oil 1 table

Grated ginger 1 tablespoon
Paprika powder 2 teaspoon
Tumeric 1 teaspoon
Corainder 1 teaspoon
Cumin 1/2 teaspoon
Cinnamon 1/2 teaspoon?

Tomato puree 1 cup
Sugar 1 tablespoon
Cashew nut 1 1/2 cup (soaked for 1 hour)
Milk 1 cup
Salt
Pepper

1. Cut tofu into 3 cm cubes
2. Pressed cut tofu with kitchen towel and in between plates.
3. Marinade tofu for 20 mins.
4. Bake tofu at 160 degree for 15 mins.
5. Blend soaked cashew nuts with milk.
6. Heat oil, add ginger followed by spices and fry till fragrance.
7. Then add tomato puree and cashew nut milk mixture.
8. Add marinated tofu and simmer for 10 mins.

Vegetarian Nasi Briyan

Basmati rice 4 cups (presoak 0.5 to 1 hr)
Water 3.5 cups
Pandan leaves 5
Salt (mix with rice water and taste to preference)

Tumeric powder 1/4 teaspoon
Hot Water 1 tablespoon (mix with tumeric to sprinkle on cooked rice)

Oil 3 tablespoon
Cinnamon stick 2 short
Star anise 2
Cardamom pods 6 cracked
Cloves 6
Fanugreek 2 teaspoon
Bay leaves 2

Cashew nuts
Raisin
Coriander leaves

1. Soak rice for 30mins to 1 hour so that it will elongate when cook.
2. Measure water for rice and season water with salt.
3. Heat oil, fry spices (except bay leaves and fanugreek to add last) untill fragrance.
4. Add all spices and pandan leaves into rice with water.
5. Cook in rice cooker as per normal.
6. When is almost cook, sprinkle with tumeric water n stir gently n sprinkle again to form speck of colours.
7. Add raisin, toasted cashew nuts and coriander leaves to serve.

Half Baked Cheesecake

 

Ingredients:

Lotus cookies 120g
Melted butter 40g

Fresh milk 166g
Sugar 8g
Corn flour 14g
Egg yolk 4

Cold butter 48g (cut into cubes)
Cream cheese 250g (cut into cubes)

Egg white 51g
Sugar 25g

Steps:
1. Preheat oven at 160 degree.
2. Line 1 x 7" detachable round tin with baking paper.
3. Crush both cookies and mix with melted butter and press them into base of cake tin to form the base.
4. Boil milk and add sugar and corn flour and mix well.
5. Remove from fire and pour mixture into egg yolk and whisk while pouring till pale in colour (Do not cook the yolk).

6. Bring the egg mixture back to cook at low temperature till STARTED to form custard form and remove from heat immediately.

7. Add cold butter and whisk into hot egg custard untill it form a shiny and smooth mixture.

8. Put in cream cheese and let it soften in heat.

9. Beat egg white and sugar to form SOFT peak.

10. Mix egg white meringue and egg and cream cheese mixture using sponge cake method.

11. Pour cake batter into prelined cookie base and bake at 160 degree for 40 mins.

12. Remove cake immaculately else the residual heat will continue to cook the cheese.

13. Let cake cools down before chilling in the fridge.

Note: Cake texture taste differently before and after chilling. Eat it as per preference.