Thursday, September 24, 2015

Japanese Cheesecake

Japanese Cheesecake is our family all time favourite cake.  I have tried it a few times.  The texture was alright, but it just didn't taste right.  This time, I tried another recipe.  It was not as easy as I thought it would.  There were a few challenges when baking this cake.

Challenge 1  :  Egg White

The hardest part is to beat the egg white to soft peak.  The first time I tried, I didn't really follow the instruction properly and added in sugar to white egg too earlier.  After beating the egg whites for 15 mins, it was still watery and I started to panic.  Being a multi-tasker, I managed to google for the solutions.  According to the website, sugar must be added after bubbles become very small.  Fortunately it did mention that I would have take double the time beating the egg whites for it to reach soft peak.

Challenge 2  :  Cake Flour

I didn't want to buy cake flour as I had some many types of flour at home.  I managed to find a magic formulate for cake flour.
(1 cup of plain flour - 2 tbsp plain flour) + 2 tbsp. cornflour = cake flour


Part A

250g Philadelphia cream cheese (1 block)
6 egg yolks
70g castor sugar (This is half of the total 140g)
60g butter (1/4 block)
100 ml full cream milk
1 Tbsp. lemon juice
1 tsp lemon zest (optional)
60g cake flour
20g cornflour
1/4 tsp salt
2 tsp Vanilla extract (optional)

Part B

6 egg whites
1/4 tsp cream of tartar
70g castor sugar (This is half of the total 140g)

(Part A ingredients)
1.Pre-heat oven to 200°C (Top and bottom heat, no fan force)
2.  Line baking tray (8 inch by 3 inch) bottom with baking paper.  Cover the base with aluminium foil.

3.  Whisk cream cheese till smooth over a warm water bath.

4.  Add yolks and whisk.

5.  Add half the sugar (70g) and whisk.

6.  Warm milk and butter in microwave or stove, whisk into batter

7.  Add vanilla, salt, lemon juice, lemon zest and whisk

After all ingredient (Part A) are whisked together.

8.  Remove from water bath, sift flour and fold into mixture

9.  Whisk whites at low speed till foamy

10.  Add cream of tartar and beat at high speed till bubbles become very small but still visible.

11.  Gradually add sugar and beat till just before soft peaks.

12.  Fold whites into batter 1/3 at a time.

13.  Pour into cake pan and tap the pan on the counter to release air bubbles.

14.  Bake on the bottommost rack in a preheated 200 degree C oven (top and bottom heat, no fan force) for 18min, lower to 160 degree C for 12 mins and turn off the oven and leave cake in the closed oven for 30mins.  Open the door of the oven slightly at the end of the baking for 10mins for cake to cool.

Sunday, September 20, 2015

古早味 Glutinous Rice at Chinatown Complex

Nowadays, we often get our glutinous rice that come straight from the factory and taste almost alike.   I prefer glutinous rice that is not too sticky.  In my opinion, it is easier to eat and I can taste the texture of the rice.  There is a stall in Chinatown market that specialise in 古早味 glutinous rice.  I didn't know there is a sweet version of glutinous rice until I went to this stall. 

The texture of the rice is not overly sticky.  Each plate of rice is accompanied with a generous portion of steam peanuts and shallots. 

The price is quite reasonable.  A small portion for $1.50 and big portion for $2.00.  There is always a long queue.  Don't go too late if you want to try it. 

My Ratings  :  3.8/5

Address :  Chinatown Complex, 335 Smith Street, Singapore 050335

Sunday, September 13, 2015


Korean dishes are often delicate and colourful.  I like the Korean dishes as lots of vegetables are incorporated.  It can be laborious cutting all the vegetables but in the end the dishes always look colourful and appetizing.

I actually wanted to fried bee hoon for dinner but my family protested.  They wanted something different.  I googled for interesting one meal dish and found Japchae, sweet potato starch noodles stir fried with vegetables and meat. I was attracted to the colourful vegetables.  I was sure my girls would love it as they were K-pop fans.

The beauty of this dish is you can use any types of vegetables available. Usually beef is used in this dish.  I use chicken instead as my family prefers chicken to beef.

1.  1/2 carrot, cut into matchsticks
2.  1/2 pepper bell (any colour), sliced thinly
3.  A batch of spinach
4.  1 brown onion, sliced thinly
5.  3 shitake mushrooms, sliced thinly
6.  100g chicken (cut into long strips)
7.  1 tsp minced garlic
8.  1 egg (beaten)
9.  1/2 a packet of glass noodles
10.  3 tbs + 1 tsp soy sauce
11. 1 tbs sugar
12.  2 tbs sesame oil
13.  some pepper and sesame seeds 
14.  some green onions


1.  Fried egg and cut into long strips. 
2.  Marinate chicken with 1 tsp soy sauce, some sesame oil, minced garlic, some green onions. 

3.  Blanched spinach in a pot of boiling water.  Take it out and rinse spinach in cold water to stop it from cooking.  Remove excess water by squeezing it with your hands.  Cut it a few times and put it into a bowl.  Mix spinach with 1 tsp soy sauce and 1 tsp sesame oil.  Set aside.

4.  Cook glass noodles in boiling water.  Stir them with a wooden spoon so they don’t stick together. Cook until the noodles are soft and chewy.

5.  Sautee all vegetables with a pinch of salt. Once cooked, remove vegetables and set a side.
6.  In the same wok, cook chicken. 

7.  Add all vegetables, glass noodles into the wok once chicken is cooked.  At this juncture , turn off the heat.  Mix all ingredient with 3 tbs soy sauce, 1 tbs sesame oil, some pepper. 

8.  Add eggs on top of the glass noodles when serving. 

1.  Adding bean sprouts will give extra crunch to the dish.

Kimchi Chicken with Airfryer

A friend of mine came up with this recipe.  He made it once for an event and it was very tasty.  He generously shared the recipe with me.  However, I did not have some of the ingredients he mentioned and I modified it using substitute
This dish is for Kimchi lovers.  It has a very pungent kimchi smell after marinating it for a day.   
It is a simple dish which requires minimal washing as I use the airfryer. 

1.  200g chicken fillet
2.  3 tbs kimchi
3.  1 tbs gochujiang
4.  1 tbs sesame oil
5.  1 tbs oyster sauce
6.  1 tsp sugar
7.  1 tsp minced garlic
8.  Some sesame seeds

1.  Minced kimchi. 
2.  Put all the ingredients into a container and stir well.
3.  Marinate for 1 day or at least 2 to 3 hours.

4.  I do not want to waste any sauce, hence I place my chicken onto a metal plate.  If you do not have one, line airfyer with aluminium paper or parchment paper. 
5.  Airfry for about 10 mins, 160 degree.  If you do not have an airfyer, you can pan fried it.
6.  Sprinkle some sesame seeds on chicken once it is cook.

This dish may look red and spicy, it is actually savory and is a little sour.  The dish goes well with a bowl of rice. 

Saturday, September 12, 2015

Katong (Peter) Fried Kway Teow Mee @ Tajong Pagar Market

There are always great food at these old estates.  There are a few great stalls at Tajong Pajar Market.  I would like to introduce one of our national food....Char Kway Teow.  There were not many customers as it was yet another hazy day.  I didn't wait long for my kway teow. 

There were generous portion of beansprouts, chives, Chinese sausages....similar to the other Char Kway Teow.  There was also a small lime.  I like the taste of the Char Kway Teow.  It was a bit charred, the way I like it.  The lime juice brought the plate of plain Char Kway Teow to another level.  The best part was it was not even greasy as it was fried with soup broth. 

Besides the traditional black Char Kway Teow, you might want to try Penang Kway Teow.
We ended our meal with a bowl of icy Peanut Ice Kacang, which is a must whenever we visit the market.


My Ratings  :  4.3 /5

Address  :  Tanjong Pagar Market
02-05, 6 Tanjong Pagar Plaza, 081006, Singapore

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