Sunday, March 25, 2007

Toblerone Swirl Cheesecake

Toblerone Swirl Cheesecake - Tenko

Base :
1½ cup chocolate cookies } finely crushed
3/4 cup hazelnut powder
5 tbl spoon melted butter

Filling :
1 tblspn gellatine } diluted in a 1/2 cup hot water
2 Phillidelphia creamcheese (500g)
1/2 cup castor sugar
150 gm Toblerone Chocolate or any chocolate of your choice (melted)


Method:

1. Mix all the ingredients for the base in a bowl and compress it in a spring form

2. Beat the ceam cheese,castor sugar and the gellatine for a few minutes.

3. Then add in the melted chocolate . Mix everything well.

4. Pour the mixture into the springform covering the base.

5. Finally chill the cake in the refrigerator for a couple of hours.

That's it! Your cheese cake is ready and you can decorate it with whipped cream or eat it just as it is......

Simply Sinful Cheesecake

SIMPLY SINFUL CHEESECAKE

Ingredients:

2 cups crushed Jacob's Oatmeal

1/4 cup sugar
1/2 cup margarine or butter, melted
2 (8-oz.) packages cream cheese, softened
1 can condensed milk (tin kecik)
3 eggs
juice of 2 calamansi or 2 tsps. lemon juice (if available)


Method :

-Preheat oven to 300ºF.
-Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan and refrigerate for about 10 minutes

-With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in condensed milk until smooth. Add eggs and calamansi or lemon juice. Mix well.

-Pour into prepared pan . Bake 50 to 55 minutes or until center is slightly jiggly but perimeter is set.
-Cool 1 hour. Chill at least 4 hours to let flavors develop. Will keep in refrigerator for two weeks (but do you really think it will last that long?)



Tuesday, March 20, 2007

Soft Bun




I have tried making my own bread a several times but it never turned out to be a soft as I wanted until I found this recipe - Soft Buns, and I've tried it today! The outcome? Well, I was sooooo happy that the buns were so soft and fluffy and I couldn't believe myself that I made the buns! That is why I want to share the recipe with you. I gurrantee you that you also can make your own soft and fluffy buns......if you follow ALL the directions carefully. Here you are......




Soft Butter Buns

250g high protein / bread flour (or Pau flour)

50g superfine flour

50g castor sugar

1 tsp salt

2-1/2 tbsp milk powder

1-1/2 tsp instant yeast

1 small egg

30g butter,room temperature (or you can also use shortening)

140ml water



Glazing:

1 egg, lightly beaten

Melted butter,for brushing





METHOD:

-Combine all ingredients except butter and knead till a dough is formed. Add butter and continue kneading till a smooth,soft and elastic dough is formed. If you see that the dough is sticking to your hands DO NOT add any flour, just keep kneading until it doesn't stick anymore. The dough won't stick. Remember that.

-Prove the dough for abt 2 hour.

-After first proving, knead the dough lightly and divide the dough into small even sizes.
Rest for 10 minutes.(at this stage you can add filling of your choice..)

-Place buns in a greased and floured square tin and prove until double in size.

-Preheat oven at 200 degC.

-Brush buns with egg wash and bake for about 15 minutes or until brown.

-Remove from oven and brush with melted butter. Cool buns in tin for 5 minutes before turning out onto a wire rack.

Hi my friends!

Hi! To all my friends and those who have visited my recipe blog I thank all of you very much. I really hope that some of my recipes that I featured in this blog does help you in preparing meals to your loved ones. I've added a shoutbox in this blog in order to make things easier for all of us to communicate. If you've ever tried any of my recipes do leave your comments here. You are most welcomed. And you have any suggestions or any questions you can do so too with the shoutbox. It's easy right?

Allright guys....see you again!

Monday, March 19, 2007

Make Your Own Breadcrumbs

Do you know that u can make your own breadcrumbs at home? It's really easy! All you need is a few pieces of sandwich loaf and and a dry blender or a food processor.



Ingredients :













2,3 pieces of sandwich loaf


Method:

Tear the bread into small pieces and put it in a dry blender or a food processor. Blend the bread for a few seconds and in no time at all you have your own breadcrumbs ready to be used.





Breadcrumbs is usually used fo coating....coating fish...chicken nuggets, prawns or even hashbrowns. I used to buy breadcrumbs but now..not anymore!

Wednesday, March 7, 2007

Tom Yam Seafood


Tom Yam is a kinda soup originate from Thailand but here in Malaysia it is one of our favourite dish too. You can find Tom Yam at almost every local restaurant's menu. Normally there are 3 kinds of Tom Yam which are Sea food Tomyam,Chicken Tom Yam and Tom Yam Campur or Mixed Tom yam (seafood, chicken and beef) and my family's favourite is of course Seafood Tom yam. Tom Yam is best served as it is or you can eat it with either steamed white rice or noodles (rice or egg noodles). Tom Yam is supposed to have the balance tastes of sweet, sour, salty and hot. For me Tom Yam is a simple and easy to prepare dish but yet very delicious ! Why dont' you try something different today....something exotic like Thai food!

Seafood Tom Yam (serves 1 to 2 persons)

Ingredients :

4 shallots (chopped)
2 garlics (chopped)
1 onion (cut into wedges)
1 tomato (cut into wedges)
1 inch galangal - finely sliced (if it's not available you can substitute with Ginger)
2 stalks of lemon grass (slightly crushed)
3 0r 4 kaffir lime leaves
2 or 3 bird pepper
juice from 1 lime
1 tbspTom Yam Chilli paste
1 tbsp of Fish sauce (or you can just use salt, a pinch)
1 tsp sugar
3 cups of chicken stock/water
2 tbsp cooking oil
5 medium size prawns ,shells off,cleaned and cut into butterfly
5 medium size , slice into an inch thick.

Method :

- heat the oil in a pot and saute the chopped shallots and garlic until transparent.
- add in the chicken stock/water into the pot, put the lid on and let it boil.
- when the stock is boiling put in all the aromatic ingredients - the galangal/ginger, slighty crushed lemon grass and kaffir lime leaves (just tear it into pieces). You can instantly smell the exotic aroma....

- then put in the Tom Yam Chilli paste, fish sauce , lime juice, sugar, the bird chilli pepper (slightly crushed), wedges of onions and tomatos. I have to warn you that the bird pepper is really hot so if you're not a "hot" person you may ommit it as the Tom Yam Chilli Paste may be hot enough for you...but it is tom yam...Tom Yam is supposed to be hot.... :)

- finally put the prawns and the squid into the boiling soup, cook for 3 to 4 minutes and then it's ready to be served. But why do we put the seafoods to the last minute? Well, seafood like prawns and squid are easy to cook...and if it's overcooked , the flesh will harden .

Enjoy the Tom Yam while it's still hot with either steamed rice or noodles. An excellent meal for lunch or dinner.












bird chilli pepper



kaffir lime leaves






lemon grass