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Saturday, March 13, 2010

Say 'Cheese'!



Saturday, March 13, 2010

For those of you who love cheese as much as I do, will find this Lemon Cheesecake With Chocolate Glaze an out-of-this-world piece of cake. If you are not into cheese, well, you don't know what you miss!

This melt-in-the-mouth cake I tell you, is as close to what Secret Recipe can offer. Check this out - did this today and it's a flourless cake. This is the second time I make this cake and at both times, it's a hit with my family. If you ask me to rate this cake out of 10, well, I will rate this an 11!!

This cheesecake can be made up to 3 days ahead; keep, covered, in refrigerator. Unglazed cheesecake can be frozen for up to a month but unsuitable to microwave.

Ok, here's it is...freshly baked cheesecake.


With Chocolate Glaze

Lemon Cheesecake with Chocolate Glaze

1 cup plain uniced chocolate biscuit crumbs
90g butter, melted

Lemon Cream Cheese Filling:
1/2 cup cream
150g White Melts, melted
500g packaged cream cheese, softened
1 cup castor sugar
3 eggs
2 tsp grated lemon rind
1/4 cup lemon juice

Chocolate Glaze:
200g dark chocolate, melted
2 tbsp light corn syrup
60g unsalted butter, melted

1. Lightly grease 20cm round spring form tin, cover base with foil, grease foil.
2. Combine biscuit crumbs and butter in bowl. Press evenly over base of prepared tin, refrigerate while preparing filling.
3. Pour filling into tin, bake in moderate oven for 50 mins or until just firm in center; cool in oven with door ajar. Remove cheesecake from tin; refrigerate 1 hour.
4. Place cheesecake on wire rack over tray. Spread warm topping all over cheesecake, refrigerate until set. Decorate with crystallized lemon peel strands, if desired.

Lemon Cream Cheese Filling:
1. Combine cream and White Melts in small bowl, stir until smooth.
2. Beat cheese and sugar in medium bowl with electric mixer until light and fluffy.
3. Beat in chocolate mixture gradually while motor is operating. Beat in eggs 1 at a time, then lemon rind and juice; beat until combined.

Chocolate Glaze:
Combine chocolate, corn syrup and butter in a bowl, stir until smooth, glossy and pourable.

Looks complicating and like there's a lot of work to it? Well, actually, not really. This is very very easy to make and you will be wonderfully rewarded! Trust Me!!!

Say Cheeseeeeee!

Friday, March 12, 2010

Street Food





Friday, March 12, 2010

Couple of weeks ago, together with a few of my friends from the office, we visited our colleague who had just given birth to her 4th child - a baby girl! This time round she decided to stay in a 'Maternity Home' where she can be taken care of for about 28 days. This Home is situated in Taman Tun Dr Ismail.

As usual, we the 'wai-sek' (direct translation - 'glutton') gang went for the most typical street food in Malaysia, 'Rojak Mamak' and 'Cendol'. You can get this practically everywhere in Malaysia but the greatest challenge is to find one with the 'right' taste. There are only a few Mamaks (Indian Muslim) that can really make a good Rojak. The secret to a good Rojak lies in the sauce. It cannot be too sweet or too watery. It has to be just right!

Rojak is some sort like a salad but the only thing is that it is bathe in peanut sauce and has a slight sweetness and salty taste to it. It has bean sprouts, cucumber, potatoes, keropok udang (flour mix with small prawns and fried), coconut fritters, hard boil egg and the main ingredient is, the sweet crispy and juicy turnip. Depending on your preference, you can add on 'sambal sotong' (dried squid cook in sambal/chili paste). Oh, I can almost taste it! The best part, it's very cheap. Only RM3.50 a plate.

After a good meal and to quench your thirst, a bowl of cendol is a must. Mmmmmmm so refreshing. Cendol is made of rice flour mix with 'pandan' (screwpine) juice and cooked in coconut milk and brown sugar. You can add shave ice or bits of crushed ice in it. I prefer mine with shave ice. Some like to add red bean and sweet corn but I prefer mine plain Cendol.

Here's how the Rojak Mamak and Cendol looks like. This particular Rojak stall (the stall here is actually an open commercial truck) is parked opposite Petronas station along the main road in Taman Tun. You will have to eat your meal by sitting on a stool in an open area without any tables. This is one of the best Rojak Mamak in KL/Selangor.

Go have a plate and you decide if you like this stall.
Bon appetite!




Sunday, March 7, 2010

Western Mania



Sunday, March 7, 2010

What a hot day today! Good day to get all the laundry done. Within hours, it's already dry. Phew!

Anyway, the family decided not to have the usual rice and dishes for dinner. So, we decided on full western tonight and these are dinner..just like 'mini' Christmas dinner!

Menu: Garden Salad, Mashed Potatoes, Baked Red Snapper and Roasted Lamb Chops!


Marinate lamb with salt & pepper. Pour some olive oil and bake.


Chow them down, baby!!



Marinate fish with black pepper and seasoned salt. Just before baking, sprinkle olive oil, lemon juice, a little butter and a few sprigs of fresh rosemary.