Chilli Oil 红油

Ingredients:
Dried Chillies 3 cut into small rings (辣椒干)
Dried Orange Peel 1 cut into strips (橙皮)
Bay Leaves 2 to 3 pcs (月桂叶)
Green Peppercorn 1/2 tbsp (青花椒)
Red Peppercon 1/2 tbsp (红花椒)
Caradom 1/2 tsp or 2 pods (小豆蔻)
Star Anise 2 (八角)
Ginger 2 slices (姜)
Oil 200ml (油)

Steps:
1. Heat 200ml of oil and fry ginger till brown.
2. Put all ingredients in heat resistant bowl.
3. Pour hot oil and ginger into bowl of spices.
4. Let it infuse overnight.
5. Sieve the spices and store in container.

Note:
Spicy level for this chilli oil is very low. Do increase the dried chilli and/or peppercorns if prefer more spicy flavour.

Milo Eggless Tiramisu

Ingredient
• 12 pcs Italian ladyfinger biscuits (for dipping in coffee solution)
• Milo or Cocoa powder for dusting

• (A) Cream mixture
o 250 grams mascarpone cheese
o 1 tablespoon vanilla bean paste
o 2 tablespoon vanilla essence
o 2 tablespoon sugar
o 3 tablespoon Milo mixed well with 3 tablespoon warm water (reduce to 2 tablespoon of Milo drink if using vanilla essence instead of vanilla bean paste)
o 2 tablespoon thickened cream

• (B) Coffee solution
o 3 tablespoon instant coffee mix in 150ml hot water
o 3 tablespoon of Kahlua or Tia Maria (can substitute with Milo drink)

Steps
1) Mix instant coffee granules with warm water followed by Kahlua.
2) Quickly heat the coffee mixture to evaporate the alcohol (this step is optional for those do not mind the alcohol).
3) Pour the coffee mixture into a shallow plate for dipping of the ladyfingers.
4) Mix all the ingredients in A together in a bowl until well mixed.
5) Dip half of the ladyfingers and line them at the bottom of cups or dish.
6) Ensure all biscuits are well coated n do it fast else the biscuits will be too soggy to handle).
7) Scoop half of the cream mixture over the ladyfingers.
8) Sieve milo power over the cream mixture.
9) Dip the other half of the biscuits and line them on the cream mixture.
10) Spread the balance cream mixture over the second layer of ladyfinger biscuits.
11) Chill the tiramisu in refrigerator for at least 6 hours.
12) Before serving, sieve some more Milo powder over the chilled tiramisu and top with Nestle milo cereal.

New York Cheese Cake

This New York Cheese cake recipe was discovered by my gal friends > 10 years ago from the internet which received 5 or 6 stars review. It is very close to Coffee Bean NY Cheesecake and in fact I think it taste even better than that :) The success factor for this recipe lie with the lemon rind for the biscuit base and cream cheese recipe...enjoy!

INGREDIENTS:
Crust
1 1/2 cups sifted all-purpose (plain) flour
slightly less than 1/2 cup white sugar
1 1/2 to 2 teaspoon lemon zest (grated lemon skin)
3/4 cup butter
1 1/2 egg yolks beaten
1/2 teaspoon vanilla essence


Cheese Filling
30 oz cream cheese
1/4 teaspoon vanilla essence
3/4 to 1 teaspoon lemon zest (grated lemon skin)
2 1/2 tablespoon all-purpose (plain) flour
1/4 teaspoon salt
slightly less than 1 cup white sugar
3 eggs
1 1/2 egg yolks
3 tablespoon heavy wipping cream
1/2 lemon (etxract juice)


DIRECTIONS:
1. To make the CRUST:
- Combine flour, sugar and lemon zest.
- Rub in butter until the mixture resembles coarse crumbs.
- Stir beaten egg yolk with vanilla essence and form into dough.
- Preheat oven to 205 degrees.
- Pat 1/3 of the dough into the bottom of one 9 inch springform pan with the sides removed.
- Bake at 205 degrees for 6 minutes. Let cool then butter sides of pan and attach to bottom.
- Pat the remaining dough evenly on the sides to a height of 2 inches.

2. To make the FILLING:
- Stir cream cheese to soften.
- Beat till fluffy and add vanilla essence, lemon sezt and lemon jiuce
- Mix flour, salt ans sugar together
- Gradually blend above mixture into beaten cream cheese
- Add egg and egg yolk ONE at a time, BEATING WELL after each one.
- Gently stir in heavy cream

3. BAKING
- Pour batter into prepared crust
- Preheat oven to 260 degrees.
- Bake cake at 260 degree for 5 mins or untill the top edge of crust turn golden.
- Reduce heat to 170 degree in water bath and continue to bake for 1 and 1/2 hour or until cake turn golden.
- Leave cake without water bath in the overn (with door close) and oven temperature off for 1 hour before remove from oven.
- Remove cake from oven and cool in pan for at least 3 hours.
- Remove side of pan to serve.

Marbled Mocha Brownies

If you like cheese and chocolate, you ill like this cheese brownies and what make it even special is the coffee liqueur in the recipe. Cut them into bite size and eat them when u are craving for something cheesy and chocolatey...heaven!!!!!! If you baked more, you can even wrap it with aluminium foil and then freeze it...so far I tried keeping them in the freezer for 3 weeks to a month...

INGREDIENTS

(A) Brownie Base

• 180g good quality dark chocolate, coarsely chopped
• 90g unsalted butter
• 3 teaspoons instant coffee granules
• 4 eggs
  1 and 1/2 cups (330g) sugar -> I used cup
• 1 cup (150g) plain flour -> I used cup
• 1/4 cup (25g) Dutch-processed cocoa powder
• 1/2 teaspn salt
• 1 teaspn vanilla extract
• 1 tablespn coffee liqueur

(B) Cheese Topping

• 250g Philadelphia cream cheese, at room temperature
• 60g unsalted butter, at room temperature
• 1/2 cup (110g) sugar -> I used cup
• 2 eggs
• 1 and 1/2 tablespns plain flour
• 1 tablespn coffee liqueur

METHOD

1. Preheat oven to 180 degrees celsius.
2. Lining 11" baking tin with foil overlapping so that it is easy to pull up the brownies when baked. Butter the foil.

(A) To make brownie base

1. In a heavy-sauced pan (or baine marie), warm the chocolate, butter and coffee granules over low heat.
2. Stir constantly until they are melted and smooth. Remove from stove. Leave it to cool slightly.
3. Whisk egg and sugar for till well mixed.
4. Sift plain flour, cocoa powder and salt into the egg mixture. Stir lighlty to mix well.
5. Add vanilla extract, liqueur and melted chocolate mixture untill well blended and set aside.

(B) To make cheese topping

1. Beat the cream cheese, butter and sugar untill light and fluffy.
2. Add in egg one at a time and mix well after each addition.
3. Mix in flour and liqueur.

(C) Combining both batter

1. Give the brownie batter a good stir and nearly pour all of it into the prepared tin BUT leave 1/2 cup to make the marble effect later.
2. Pour the cheese mixture on top of the brownie batter.
3. Dollop balance brownie batter over the cheese batter and use a skewer or knife to swirl the brownie batter into the cream cheese mixture. DO NOT over stir else cannot achieve the lovely marbled effect.
4. Baked for 35 to 40 minutes (Ariston oven below medium rack so as to have a nice yellow cheesey marbled effect) or until the edge are pale golden and wooden toothpick inserted in the middle of the brownie comes out with moist (but NOT wet) crumb clinging into it.
5. Cool the brownie in the tin on a wire rack. Remove from tin only after it is completely cool.
6. Once completely cool. Pop it into freezer for an hour to chill (I don't do this as I like my brownie soft and moist like cake)
7. Brownie can store in fridge for upto 2 weeks and freezer upto a month.

Japanese Light Cheese Cake

This cheese cake taste the same as light as cotton and the best part is it is very moist and lemony taste. It is difficult not to fall in love with this unless you are a hard core cheese lover and only love New York Cheesecake.

INGREDIENTS
(A)

• 1/4 cup (60ml) milk - I used cup
• 1/4 cup (60ml) corn oil

(B)

• 1 lemon - Grate the zest (only take the yellow portion -stop once you see white else bitter
• 1/2 lemon - Extract the juice

(C) Sieve Together

• 30g cake flour
• 1 tablespn corn flour
• 1 teaspn baking powder

(D) Cream Together as 1st Batch

• 125g Philadelphia cream cheese
• 100g castor sugar
• 4 egg yolks

(E) Cream Together as 2nd Batch

• 4 egg whites
• 1/4 tsp cream of tartar
• 40g castor sugar

METHOD

1. Preheat oven to 140 degrees celsius.
2. Prepare a 7" baking pan by lining baking paper at the base (no need to grease).
3. Prepare water bath.
4. Heat (A) in a microwave at high for 20 secs. (I use baine marie method over the stove). Once you see smoke or start to bubble BUT NOT boiling. Remove from stove. Do let it cool and pour this while warm into beaten cream cheese with egg yolk mixture.
5. Cream cheese and 100g sugar untill light and fluffy.
6. Add in egg yolks one at a time and mix well after each addition.
7. After last egg yolk beat for another 2 minutes.
8. Stir the warm milk and poil mixture into above and mix well.
9. Mix in lemon juice and zest followed by shifted flour. Stir with a ballon whisk untill well mixed.
10. Whisk egg white, cream of tatar and sugar untill medium peak meringue.
11. Fold a third of meringue into the cheese mixture and fold with ballon whisk.
    Cyndi's 5 steps "Wheel Flip Fold" between meringue and cheese mixture untill well mixed. If not well mixed, can see and taste meringue after baking.
12. Pour the mixture into the prepared cake tin and bake in water bath in preheated oven for 1 hour 30 mins (I bake for 1hr 45 mins to 2 hours depending on oven Ariston medium rack).
13. Lower temperature will produce soft and moist cheese cake that melt in the mouth effect.
14. Fan over need to reduce temperature by 20 degree and cake tends to crack.
    To check whether cake is cook? If can see finger print, NOT cook yet. If cake bounce back, is COOK.
15. Use knife to detatch the side of cake (ONLY the TOP).
16. Tilt the cake to detatch the cake.
17. Overturn the cake on rack to cool. (DO NOT leave the cake in the cake tin else it will collapse).

Below is a picture of the cake that is not fully cooked yet as you can see my "finger print" on the surface.